Anti-aging effect of sea cucumber (Cucumaria frondosa) hydrolysate on fruit flies and D-galactose-induced aging mice

被引：52
作者：
Lin, Lianzhu [1 ,2 ,3 ]
Yang, Kun [1 ,2 ,3 ]
Zheng, Lin [1 ,2 ,3 ]
Zhao, Mouming [1 ,2 ,3 ]
Sun, Weizheng [1 ,2 ,3 ]
Zhu, Qiyuan [1 ,2 ,3 ]
Liu, Sijun [4 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
[2] Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China
[3] Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou 510640, Guangdong, Peoples R China
[4] Guangzhou Univ Chinese Med, Sch Pharmaceut Sci, Guangzhou 510006, Guangdong, Peoples R China
来源：
JOURNAL OF FUNCTIONAL FOODS | 2018年 / 47卷
关键词：
Cucumaria frondosa; Peptides; Oxidative stress; Anti-aging effect; Neuroprotective activity; OXIDATIVE STRESS; IN-VITRO; CAENORHABDITIS-ELEGANS; INHIBITORY PEPTIDES; ALZHEIMERS-DISEASE; BIOACTIVE PEPTIDES; BY-PRODUCTS; MOUSE MODEL; KLOTHO; ANTIOXIDANT;
D O I：
10.1016/j.jff.2018.05.033
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The search for treatment of aging and age-related diseases is a public health issue. Sea cucumber (Cucumaria frondosa) hydrolysate (CFH) prepared by enzymatic hydrolysis and purified by ultrafiltration was examined for its peptide profile and ability to prevent and/or delay aging in fruit flies and age-related neurodegenerative disorders in o-galactose-induced aging mice. CFH contained peptides with low molecular weights (mainly < 3 kDa), Ala, Val and Leu at the N-terminal end and aromatic/hydrophobic/acidic amino acids in sequence. We provided the first in vivo evidence that CFH significantly prolonged the lifespan of fruit flies and ameliorated learning and memory deficits of o-galactose-induced aging mice. The mechanism underlying its protective effect might be associated with the ability to up-regulate Klotho expression, increase the activities of SOD and GSH-Px, inhibit lipid peroxidation and protein oxidation, and down-regulate acetylcholinesterase activity. CFH could be a health-promoting ingredient in coping with aging and age-related diseases.
引用
收藏
页码：11 / 18
页数：8
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