Anti-aging Effect of Inactivated Bacillus sp. DU-106 in Caenorhabditis elegans

被引：0
作者：
Zhang Y. [1 ]
Zhao W. [1 ]
Li W. [1 ]
Du B. [1 ]
Li P. [1 ]
机构：
[1] College of Food Science, South China Agriculture University, Guangzhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 23期
关键词：
anti-aging; antioxidant; Bacillus sp. DU-106; Caenorhabditis elegans;
D O I：
10.7506/spkx1002-6630-20221207-078
中图分类号：
学科分类号：
摘要：
The aim of this study was to investigate the antioxidant and anti-aging effects and underlying mechanisms of inactivated Bacillus sp. DU-106 in Caenorhabditis elegans. The antioxidant activity of inactivated Bacillus sp. DU-106 was evaluated by in vitro free radical scavenging assay. The effects of inactivated Bacillus sp. DU-106 at various concentrations on the lifespan, stress response and antioxidant capacity of C. elegans were observed. The results illustrated that inactivated Bacillus sp. DU-106 possessed strong free radical scavenging capacity in vitro, meanwhile, inactivated Bacillus sp. DU-106 effectively extended the lifespan of C. elegans and improved its movement and stress resistance. Different concentrations of inactivated Bacillus sp. DU-106 increased the levels of catalase (CAT), superoxide dismutase (SOD) and glutathione in a dose-dependent manner. Fluorescence microscopy showed that treatment with inactivated Bacillus sp. DU-106 significantly reduced lipofuscin levels in C. elegans. In conclusion, inactivated Bacillus sp. DU-106 can exert an anti-aging effect perhaps by reducing lipofuscin accumulation and increasing the levels of antioxidant enzymes in C. elegans. This study provides a powerful basis for the development of Bacillus for application in nutraceuticals. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：134 / 141
页数：7
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