Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans

被引：8
作者：
Wang, Yanan [1 ]
Shi, Jiachen [1 ]
Liu, Kun [1 ]
Wang, Yu [1 ]
Xu, Yongjiang [1 ]
Liu, Yuanfa [1 ,2 ]
机构：
[1] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, Natl Engn Res Ctr Funct Food,State Key Lab Food Sc, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
FOOD SCIENCE AND HUMAN WELLNESS | 2023年 / 12卷 / 04期
基金：
国家重点研发计划;
关键词：
Caenorhabditis elegans; Lipids; Lifespan; Food omics; Gene expression; POLYUNSATURATED FATTY-ACIDS; STRESS RESISTANCE; CAMELLIA OIL; ALZHEIMERS-DISEASE; OXIDATIVE STRESS; PROLONGS; PATHWAY;
D O I：
10.1016/j.fshw.2022.10.032
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
As an irreplaceable dietary constituent, lipids play a vital important role in health, but their effects on aging process and longevity are still not well known yet. In this paper, the metabolic profiling and gene expression levels of Caenorhabditis elegans were investigated to explore the effects of different edible oils on senescence and lifespan. The results showed that teaseed oil (TO) could prolong the life expectancy and slow down the aging process of C. elegans. Compared to the control group, the intake of lard oil (LO) and TO increased the expression levels of genes related to inhibition of protein aggregation (akt-1, daf-16, hsf-1, hsp-16.2) and lipid metabolism (daf-7, daf-1, mdt-15, lipl-4, fat-5, fat-6, fat-7), with a more significant alteration in TO group. Metabolomics revealed that palm oil can upregulated plenty of fatty acids (palmitic acid, stearic acid, tetracosanoic acid), together with some amino acids (tryptophan, L-aspartate, L-valine) and carbohydrate (D-glucose), while the trend was opposite in TO group. Besides, moderate-to-strong correlations were found between differential metabolites and changed genes. In general, this paper claimed that TO could prolong lifespan and slow down aging process via regulating the lipids, amino acids and carbohydrates metabolism. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAiCommunications Co., Ltd. This is an open access article under the CC BY-NC-NDlicense (http://creativecommons.org/licenses/by-nc-nd/4.0/).
引用
收藏
页码：1391 / 1401
页数：11
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