| Summary: | The Maillard reaction is associated with the development of distinct flavors and colors during food processing and cooking. This reaction generates numerous chemical compounds, including antioxidants. Caenorhabditis elegans is a model organism for studying aging; its lifespan is prolonged by antioxidants. In this study, we investigated the effects of lysine-glucose Maillard reaction products (LG MRPs) on C. elegans lifespan. Our results showed that LG MRPs prolonged the lifespan in a dose-dependent (0.001–0.1 M) and improved the reduction of age-related movements. Reactive oxygen species and fat accumulation were decreased upon treatment with LG MRPs. LG MRPs treatment also improved oxidative and heat stress tolerance. Furthermore, mRNA expression of daf-16 which relates to the longevity and its target genes (sod-3, ctl-1, hsp-12.6, and hsp-16.2) was increased. These results suggest that LG MRPs might contribute to longevity via the insulin/insulin-like growth factor signaling pathway in C. elegans.
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