Article
Multidisciplinary Sciences
Juan Facundo Gulias, Florencia Niesi, Martin Aran, Susana Correa-Garcia, Mariana Bermudez-Moretti
Summary: Aging is a gradual decline in physiological integrity, which impairs functionality and increases mortality susceptibility. Dietary restriction, a known intervention to slow down aging, mimics nutrient scarcity without causing malnutrition. This study investigated the role of the transcription factor Gcn4 in the aging process of S. cerevisiae cells. The absence of Gcn4 led to various physiological changes, including increased mitochondrial activity and reactive oxygen species accumulation. Additionally, the mutant cells exhibited reduced ethanol production and lower levels of trehalose and free amino acids, disrupting cellular homeostasis and ultimately leading to a shortened lifespan.
Article
Multidisciplinary Sciences
Tong-Hong Wang, Wei-Che Tseng, Yann-Lii Leu, Chi-Yuan Chen, Wen-Chih Lee, Ying-Chih Chi, Shu-Fang Cheng, Chun-Yu Lai, Chen-Hsin Kuo, Shu-Ling Yang, Sien-Hung Yang, Jiann-Jong Shen, Chun-Hao Feng, Chih-Ching Wu, Tsong-Long Hwang, Chia-Jen Wang, Shu-Huei Wang, Chin-Chuan Chen
Summary: The flavonoid corylin, isolated from Psoralea corylifolia, has been found to exhibit longevity properties in yeast, human cells, and mice. Traditional Chinese medicine has long been believed to increase lifespan, but identifying the specific molecules responsible for this effect has been challenging. Through screening traditional Chinese medicines and isolating compounds, researchers identified corylin as a key molecule in Psoralea corylifolia that extends lifespan in various organisms.
NATURE COMMUNICATIONS
(2022)
Article
Multidisciplinary Sciences
Kiko Kanno, Yasunari Kayashima, Kazuji Tamura, Takako Miyara, Kento Baba, Megumi Koganei, Midori Natsume, Shinjiro Imai
Summary: This study aims to investigate the effects of cacao components on the lifespan of D. melanogaster as a model organism and elucidate its mechanism of action. The researchers found that fatty acid tryptamide in cacao can extend lifespan by activating sirtuins and increasing gene expression of heat shock proteins.
SCIENTIFIC REPORTS
(2022)
Article
Multidisciplinary Sciences
Meixian Wang, Yichen Shen, Zhicheng Tan, Ayinuer Yasen, Bingyan Fan, Xingjia Shen
Summary: Dietary restriction has been proven to prolong the lifespan of silkworms by affecting metabolic pathways and antioxidant capacity. The study also found sex differences in response to dietary restriction, providing valuable insights for future anti-aging research.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
A. Roichman, S. Elhanati, M. A. Aon, I Abramovich, A. Di Francesco, Y. Shahar, M. Y. Avivi, M. Shurgi, A. Rubinstein, Y. Wiesner, A. Shuchami, Z. Petrover, I Lebenthal-Loinger, O. Yaron, A. Lyashkov, C. Ubaida-Mohien, Y. Kanfi, B. Lerrer, P. J. Fernandez-Marcos, M. Serrano, E. Gottlieb, R. de Cabo, H. Y. Cohen
Summary: The study demonstrates that overexpression of SIRT6 extends lifespan in mice and optimizes energy homeostasis in old age, delaying frailty and preserving healthy aging. Aged SIRT6-transgenic mice maintain hepatic glucose output and glucose homeostasis through improved utilization of two major gluconeogenic precursors, lactate, and glycerol.
NATURE COMMUNICATIONS
(2021)
Article
Biology
Javier Huayta, Joseph P. Crapster, Adriana San-Miguel
Summary: Dietary restriction (DR) activates the DAF-16 transcription factor in C. elegans, leading to lifespan extension. However, the extent of this activation and its impact on lifespan has not been quantitatively determined. In this study, we used CRISPR/Cas9-enabled fluorescent tagging, quantitative image analysis, and machine learning to assess the endogenous activity of DAF-16 under different DR regimes. Our results show strong endogenous DAF-16 activity induced by DR, with the activity being less responsive in aged individuals. DAF-16 activity is a robust predictor of lifespan, accounting for 78% of its variability under DR.
COMMUNICATIONS BIOLOGY
(2023)
Article
Cell Biology
Gwendoline Astre, Tehila Atlan, Uri Goshtchevsky, Adi Oron-Gottesman, Margarita Smirnov, Kobi Shapira, Ariel Velan, Joris Deelen, Tomer Levy, Erez Y. Levanon, Itamar Harel
Summary: By manipulating the upstream nucleotide pool, we altered energy homeostasis and extended the lifespan of heterozygous male killifish. These mutants exhibited fasting-like metabolic characteristics and resistance to high-fat diet. At the cellular level, heterozygous cells showed enhanced nutrient sensitivity, reduced ATP levels, and AMPK activation. Lifelong intermittent fasting eliminated the longevity benefits, suggesting that perturbing AMP biosynthesis may modulate vertebrate lifespan, with APRT as a promising target for promoting metabolic health.
DEVELOPMENTAL CELL
(2023)
Article
Cell Biology
Cara L. Green, Michaela E. Trautman, Krittisak Chaiyakul, Raghav Jain, Yasmine H. Alam, Reji Babygirija, Heidi H. Pak, Michelle M. Sonsalla, Mariah F. Calubag, Chung-Yang Yeh, Anneliese Bleicher, Grace Novak, Teresa T. Liu, Sarah Newman, Will A. Ricke, Kristina A. Matkowskyj, Irene M. Ong, Cholsoon Jang, Judith Simcox, Dudley W. Lamming
Summary: Restriction of dietary isoleucine (IleR) improves metabolic health, promotes leanness and glycemic control in mice, and extends lifespan.
Article
Biochemistry & Molecular Biology
Jianzheng He, Xu Li, Shipei Yang, Yaling Li, Xingyao Lin, Minghui Xiu, Xuexiang Li, Yongqi Liu
Summary: This study found that Gastrodin significantly prolonged the lifespan of flies, enhanced their antioxidant and neuroprotective abilities, and delayed neurodegeneration in a Parkinson's disease model. These results suggest that Gastrodin may be an ideal candidate for anti-aging therapy development.
Article
Biology
Manish Pandey, Sakshi Bansal, Sudipta Bar, Amit Kumar Yadav, Nicholas S. Sokol, Jason M. Tennessen, Pankaj Kapahi, Geetanjali Chawla
Summary: In fruit flies, two neuronally enriched and highly conserved microRNAs, miR-125 and let-7, have been shown to mediate the response to dietary restriction (DR) that extends lifespan. MiR-125 functions in neurons, while its target gene chinmo modulates fat metabolism and longevity in both neurons and the fat body. Chinmo exerts its DR effects by regulating the expression of several proteins, indicating a potential avenue for miR-125 and its downstream effectors as drug candidates for late-onset diseases and biomarkers for healthy aging in humans.
Article
Multidisciplinary Sciences
Andres Escala
Summary: The study reveals a universal relationship between metabolic energy consumption and physiological variables such as lifespan, body mass, temperature, and heart/respiratory rate ratio. The findings support the existence of a constant total number of respiration cycles per lifetime, which determines the extension of life through basic energetics of respiration.
SCIENTIFIC REPORTS
(2022)
Article
Biochemistry & Molecular Biology
Choco Michael Gorospe, Olumide Temitayo Jemiseye, Sung-Keun Lee
Summary: The study demonstrates that leucine supplementation can extend yeast lifespan and decrease cell death rate. Simultaneous treatment with leucine supplementation and calorie restriction results in a synergistic effect, further enhancing lifespan and increasing cellular Cox2p levels.
MOLECULAR & CELLULAR TOXICOLOGY
(2022)
Article
Geriatrics & Gerontology
Matthew R. Carey, C. Ruth Archer, James Rapkin, Meaghan Castledine, Kim Jensen, Clarissa M. House, David J. Hosken, John Hunt
Summary: Understanding the relationship between diet and reproductive traits is important in evolutionary biology. This study used the Geometric Framework of Nutrition to map nutrient landscapes in Drosophila melanogaster and found that the optimal nutrient ratios for male and female lifespan and reproductive rates differed. The approach of creating nutrient landscapes without measuring individual nutrient intake may be preferable to the traditional CAFE method.
Article
Multidisciplinary Sciences
Sophie Tissot, Lena Guimard, Jordan Meliani, Justine Boutry, Antoine M. Dujon, Jean-Pascal Capp, Jacint Tokolyi, Peter A. Biro, Christa Beckmann, Laura Fontenille, Nam Do Khoa, Rodrigo Hamede, Benjamin Roche, Beata Ujvari, Aurora M. Nedelcu, Frederic Thomas
Summary: Changes in food availability may be an important factor affecting tumor occurrence and progression. Frequent overfeeding promotes tumor emergence, while lean diets may have a protective effect.
SCIENTIFIC REPORTS
(2023)
Article
Zoology
Ana Gabriela Jimenez
Summary: In domestic dogs, lifespan is inversely correlated with body size, unlike in other mammals. Changes in oxidative stress and metabolic rates throughout a dog's life may be key factors influencing lifespan. Wild canids have higher concentrations of antioxidants compared to domestic dogs, potentially explaining their longer lifespans.
INTEGRATIVE AND COMPARATIVE BIOLOGY
(2021)
Article
Chemistry, Applied
Yue Li, Yihan Yang, Song Zhu, Bo Liu, Fang Zhong, Dejian Huang
Summary: In this study, OS-TPs complexes were prepared and their effects on the physical and oxidative stability of oil-water emulsion were investigated. The study showed that the OS-TPs complex effectively reduced the interfacial tension and improved the emulsifying ability of OSA starch. The complex also exhibited higher oxidative stability and a more stable structure compared to a simple mixture of tea polyphenols and OSA starch emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Multidisciplinary Sciences
Jorge Ivan Castillo-Quan, Michael J. Steinbaugh, Laura Paulette Fernandez-Cardenas, Nancy K. Pohl, Ziyu Wu, Feime Zhu, Natali Moroz, Veronic Teixeira, Monet S. Bland, Nicolas J. Lehrbach, Lorenz Moronetti, Magdalen Teufi, T. Keith Blackwell
Summary: This study reveals that oleic acid (OA) can promote lipid homeostasis, reduce steatosis, and mediate longevity in C. elegans through activation of the ER-resident transcription factor SKN-1A. This unexpected mechanism of FA signal transduction and lipid homeostasis pathway may provide strategies for opposing obesity-related pathologies and aging, and explain the benefits of the OA-rich Mediterranean diet.
Article
Food Science & Technology
Liping Hu, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, Xiumei Tao
Summary: This study investigated the effect of co-fermentation with lactic acid bacteria and yeast on the wheat protein digestibility of crackers and explored the mechanism of protein changes during fermentation. Co-fermentation significantly improved the protein digestibility of crackers and increased the content of free amino acids. It also had a significant effect on the sourdough during fermentation. These findings provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.
Article
Food Science & Technology
Yan Kong, Dejian Huang
Summary: Researchers have developed an edible microbead with pumpkin seed protein coating, which shows strong cytoaffinity and can be used as extracellular matrix material for cell-based meat culture.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Juntai Zhu, Zimo Wang, Lixia Song, Wanxin Fu, Li Liu
Summary: This review focuses on the research of anti-Alzheimer's natural products derived from plant endophytic fungi between 2002 and 2022. After reviewing the literature, 468 compounds with anti-Alzheimer's activities are classified and summarized based on their structural skeletons, including alkaloids, peptides, polyketides, terpenoids, and sterides. The classification, occurrences, and bioactivities of these natural products from endophytic fungi are detailed, providing a reference for the development of new anti-Alzheimer's compounds.
Article
Chemistry, Analytical
Keran Su, Christina Shu Min Liew, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Jingcan Sun, Kim Huey Ee, Shao Quan Liu, Benjamin Lassabliere, Lionel Jublot, Bin Yu
Summary: In this study, an improved headspace-stir bar sorptive extraction was developed to extract volatile compounds with different polarities in a short time. Extraction conditions were selected and optimized using response surface methodology, and the addition of a cold stir bar further shortened the extraction time to 1 minute. The effect of different ethanol concentrations and salt additions on extraction efficiency was also studied, and 10% ethanol concentration with no salt addition provided the highest extraction efficiency for most compounds. The feasibility of the high-throughput extraction condition was verified using volatile compounds spiked in a honeybush infusion.
Article
Food Science & Technology
Baoshuang Du, Shan Wang, Song Zhu, Yue Li, Dejian Huang, Shangwei Chen
Summary: In this study, the liposolubility of dihydromyricetin (DHM) was improved by acylating it with different fatty acid vinyl esters, resulting in the synthesis of five DHM acylated derivatives with different carbon chain lengths and lipophilicity. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated using oil and emulsion models. The results showed that DHM derivatives with different lipophilicity exhibited various antioxidant activities in different antioxidant models.
Article
Food Science & Technology
Peiyu Wang, Yue Li, Ruipeng Yu, Dejian Huang, Shangwei Chen, Song Zhu
Summary: The effects of different drying methods on the selenium content and bioaccessibility of Se-rich plants were studied. The study found that far-infrared drying had the lowest selenium loss rate, while freeze vacuum drying and vacuum drying had the lowest Se retention and bioaccessibility.
Article
Biotechnology & Applied Microbiology
Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng, Shao Quan Liu
Summary: In this study, the viabilities of different probiotic lactobacilli strains in coffee brews were enhanced by co-culturing with the probiotic yeast, Saccharomyces boulardii CNCM-I745. The co-cultured lactobacilli showed higher survival rates and metabolic activities compared to individually cultured lactobacilli in the coffee brews. Co-culturing also led to the accumulation of yeast-derived and lactobacilli-derived metabolites, while maintaining the bioactive components and antioxidant capacities of coffee. The findings suggest that S. boulardii CNCM-I745 is effective in improving the shelf stability of probiotic foods.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, Shao-Quan Liu, Mehran Moradi
Summary: Metabolic by-products, known as postbiotics, produced by probiotics and other beneficial microorganisms, especially lactic acid bacteria, have gained popularity as a viable alternative for improving food quality and safety. These postbiotics, in dry and liquid forms, can be easily incorporated into food formulations and packaging materials, showcasing antimicrobial and antioxidant effects through the presence of various antimicrobial substances. They can effectively control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Furthermore, postbiotics are considered a safer and more sustainable substitute for synthetic preservatives and can be readily implemented by food manufacturers without major modifications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shaoquan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi -Tang Ho
Summary: This study investigated the evolution and formation mechanisms of aroma and taste-active compounds in traditional pork cuisines during pan-heating. The results showed that the unsaturation of fatty acids decreased and the content of free radicals and secondary oxidation products increased with increasing temperature. The addition of spices and increased heating temperature led to continuous increments in the content and diversity of volatile compounds, while the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides contributed to the desired taste quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
Summary: This study evaluated the potential of using soy whey as a substrate for the production of a biofortified beverage through fermentation with propionic acid bacteria (PAB). The results showed that certain PAB demonstrated superior growth, acid production, and vitamin B-12 enrichment capabilities. This study highlighted the potential of PAB fermentation in enhancing the nutritional value of beverages or functional ingredients.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Mohammad Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Ren-You Gan, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: The objective of this research was to explore the functional qualities of two EPSs produced by recently discovered LAB (Lactobacillus delbrueckii (EPS-LB3) and Lacticaseibacillus rhamnosus (EPS-MLB3)) that have potential probiotic benefits. The study found that these EPSs have antioxidant, antimicrobial, antibiofilm, and antiproliferative activities, as well as positive effects on the gut microbiome.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Chemistry, Applied
Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao-Quan Liu
Summary: In this study, Pickering emulsions were successfully fabricated by tailoring protein-polysaccharide complexes. The addition of konjac glucomannan (KGM) improved the stability and interfacial properties of the emulsions, resulting in smaller droplets coated with a uniform and dense interface layer. Furthermore, the KGM-SPs combination endowed the emulsions with superior viscoelastic properties. The emulsions prepared with SPs and KGM remained comparatively stable under various conditions, such as storage, heating, and freeze-thawing.
FOOD HYDROCOLLOIDS
(2024)
