Anti-aging effect of brown black wolfberry on Drosophila melanogaster and d-galactose-induced aging mice

Jingjing Zhang; Xuan Liu; Jiahui Pan; Qi Zhao; Yumeng Li; Wenge Gao; Zesheng Zhang

Journal of Functional Foods (Feb 2020)

Anti-aging effect of brown black wolfberry on Drosophila melanogaster and d-galactose-induced aging mice

Jingjing Zhang,
Xuan Liu,
Jiahui Pan,
Qi Zhao,
Yumeng Li,
Wenge Gao,
Zesheng Zhang

Affiliations

Jingjing Zhang: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Xuan Liu: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Jiahui Pan: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Qi Zhao: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Yumeng Li: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Wenge Gao: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Zesheng Zhang: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China; Corresponding author at: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

Journal volume & issue: Vol. 65
p. 103724

Abstract

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Aging is a global challenge. Many studies reported that the accumulation of ROS and oxidative stress could be the most important causative factors for aging. Phenolic, flavonoids, and melanoidins possess potent of ROS scavenging ability. In this study, brown black wolfberry (BBW) was prepared via the Maillard Reaction (MR) and its anti-aging potential was explored using the Drosophila melanogaster and d-gal induced aging mice as the animal model. Results showed that total phenolic and flavonoid contents and browning index were increased after MR. In vivo study results indicated that BBW significantly increased the survival time and alleviated the oxidative stress caused by H2O2 of Drosophila melanogaster. Meanwhile, BBW significantly ameliorated oxidative damage and d-gal-induced aging in mice and inhibited lipid peroxidation by enhancing the anti-oxidant enzyme activities and up-regulating the expressions of the endogenous stress defense genes (SOD1, GSH-Px1, GSH-Px2 of aging mice and SOD1, SOD2, CAT of Drosophila melanogaster).

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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