Water extract from Ligusticum chuanxiong delays the aging of Saccharomyces cerevisiae via improving antioxidant activity
Yinhui Yan,
Qianxing Zou,
Yueqi Zhou,
Huan He,
Wanguo Yu,
Haijun Yan,
Yi Yi,
Zaoya Zhao
Affiliations
Yinhui Yan
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China
Qianxing Zou
Department of Reproductive Medicine, Liuzhou People's Hospital affiliated to Guangxi Medical University, Liuzhou, 545006, PR China
Yueqi Zhou
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China
Huan He
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China
Wanguo Yu
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China
Haijun Yan
State Key Laboratory of Biocontrol, Institute of Aquatic Economic Animals and Guangdong Province Key Laboratory for Aquatic Economic Animals, South China Sea Bio-Resource Exploitation and Collaborative Innovation Center, School of Life Sciences, Sun Yat-Sen University, Guangzhou 510006, PR China
Yi Yi
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China; Corresponding author.
Zaoya Zhao
Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR China; Corresponding author.
Ligusticum chuanxiong is a common traditional edible-medicinal herb that has various pharmacological activities. However, its effects on Saccharomyces cerevisiae (S. cerevisiae) remains unknown. In this study, we found that water extract of Ligusticum chuanxiong (abbreviated as WEL) exhibited excellent free radical scavenging ability in-vitro. Moreover, WEL treatment could delay the aging of S. cerevisiae, an important food microorganism sensitive to reactive oxygen species (ROS) stress. Biochemical analyses revealed that WEL significantly increased the activity of antioxidant enzymes in S. cerevisiae, including superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR), as well as their gene expression. As a result, ROS level was significantly decreased and accompanied with the decline of malondialdehyde (MDA), which represented a state of low oxidative stress. The reduction of oxidative stress could elevate S. cerevisiae's ethanol fermentation efficiency. Taken together, WEL plays a protective role against S. cerevisiae aging via improving antioxidant activity.
