<i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging
This research endeavored to elucidate the antioxidant attributes of lactic acid bacteria, specifically their impact on anti-aging and lifespan augmentation in <i>Caenorhabditis elegans</i>. The study focused on <i>Lactiplantibacillus plantarum</i> A72, identified through ARTP...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/6/924 |
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| author | Sibo Zou Qi Wu Zhigao Li Sufang Zhang Liang Dong Yingxi Chen Yiwei Dai Chaofan Ji Huipeng Liang Xinping Lin |
| author_facet | Sibo Zou Qi Wu Zhigao Li Sufang Zhang Liang Dong Yingxi Chen Yiwei Dai Chaofan Ji Huipeng Liang Xinping Lin |
| author_sort | Sibo Zou |
| collection | DOAJ |
| description | This research endeavored to elucidate the antioxidant attributes of lactic acid bacteria, specifically their impact on anti-aging and lifespan augmentation in <i>Caenorhabditis elegans</i>. The study focused on <i>Lactiplantibacillus plantarum</i> A72, identified through ARTP mutagenesis for its potent antioxidant properties. In vitro analysis affirmed its free radical neutralizing capacity. In <i>C. elegans</i>, the strain not only extended the lifespan by 25.13% and amplified motility 2.52-fold, but also maintained reproductive capabilities. Remarkably, <i>Lpb. plantarum</i> A72 diminished reactive oxygen species (ROS) and malondialdehyde (MDA) levels in <i>C. elegans</i> by 34.86% and 69.52%, respectively, while concurrently enhancing its antioxidant enzyme activities. The strain also bolstered <i>C. elegans</i> survival rates by 46.33% and 57.78% under high temperature and H<sub>2</sub>O<sub>2</sub> conditions, respectively. Transcriptomic scrutiny revealed that <i>Lpb. plantarum</i> A72 could retard <i>C. elegans</i> aging and extend lifespan by upregulating the <i>sod-5</i> and <i>hsp-16.1</i> genes and downregulating the <i>fat-6</i> and <i>lips-17</i> genes. These findings propose <i>Lpb. plantarum</i> A72 as a potential antioxidant and anti-aging lactic acid bacteria. |
| first_indexed | 2024-04-24T18:16:35Z |
| format | Article |
| id | doaj.art-229b0b4985f54721867ddaebf0fbaf3d |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-04-24T18:16:35Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-229b0b4985f54721867ddaebf0fbaf3d2024-03-27T13:41:12ZengMDPI AGFoods2304-81582024-03-0113692410.3390/foods13060924<i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-AgingSibo Zou0Qi Wu1Zhigao Li2Sufang Zhang3Liang Dong4Yingxi Chen5Yiwei Dai6Chaofan Ji7Huipeng Liang8Xinping Lin9SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaThis research endeavored to elucidate the antioxidant attributes of lactic acid bacteria, specifically their impact on anti-aging and lifespan augmentation in <i>Caenorhabditis elegans</i>. The study focused on <i>Lactiplantibacillus plantarum</i> A72, identified through ARTP mutagenesis for its potent antioxidant properties. In vitro analysis affirmed its free radical neutralizing capacity. In <i>C. elegans</i>, the strain not only extended the lifespan by 25.13% and amplified motility 2.52-fold, but also maintained reproductive capabilities. Remarkably, <i>Lpb. plantarum</i> A72 diminished reactive oxygen species (ROS) and malondialdehyde (MDA) levels in <i>C. elegans</i> by 34.86% and 69.52%, respectively, while concurrently enhancing its antioxidant enzyme activities. The strain also bolstered <i>C. elegans</i> survival rates by 46.33% and 57.78% under high temperature and H<sub>2</sub>O<sub>2</sub> conditions, respectively. Transcriptomic scrutiny revealed that <i>Lpb. plantarum</i> A72 could retard <i>C. elegans</i> aging and extend lifespan by upregulating the <i>sod-5</i> and <i>hsp-16.1</i> genes and downregulating the <i>fat-6</i> and <i>lips-17</i> genes. These findings propose <i>Lpb. plantarum</i> A72 as a potential antioxidant and anti-aging lactic acid bacteria.https://www.mdpi.com/2304-8158/13/6/924<i>Lactiplantibacillus plantarum</i><i>Caenorhabditis elegans</i>antioxidantsanti-agingtranscriptome sequencing |
| spellingShingle | Sibo Zou Qi Wu Zhigao Li Sufang Zhang Liang Dong Yingxi Chen Yiwei Dai Chaofan Ji Huipeng Liang Xinping Lin <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging Foods <i>Lactiplantibacillus plantarum</i> <i>Caenorhabditis elegans</i> antioxidants anti-aging transcriptome sequencing |
| title | <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging |
| title_full | <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging |
| title_fullStr | <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging |
| title_full_unstemmed | <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging |
| title_short | <i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging |
| title_sort | i lactiplantibacillus plantarum i a72 a strain with antioxidant properties obtained through artp mutagenesis affects i caenorhabditis elegans i anti aging |
| topic | <i>Lactiplantibacillus plantarum</i> <i>Caenorhabditis elegans</i> antioxidants anti-aging transcriptome sequencing |
| url | https://www.mdpi.com/2304-8158/13/6/924 |
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