Wang Lijun, Li Yuk Man, Lei Lin, Liu Yuwei, Wang Xiaobo, Ma Ka Ying, Zhang Chengnan, Zhu Hanyue, Zhao Yimin, Chen Zhen-Yu
Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, N, .T., Hong Kong, China.
Exp Gerontol. 2016 Sep;82:95-103. doi: 10.1016/j.exger.2016.06.006. Epub 2016 Jun 18.
A high fat diet induces the accumulation of lipid hydroperoxides (LPO), accelerates the ageing process and causes a greater mortality in Drosophila melanogaster. Purple sweet potato is rich in antioxidant anthocyanin. The purpose of the present study was to examine if supplementation of purple sweet potato anthocyanin (PSPA) could reduce the mortality of fruit flies fed a high-fat diet. Results showed that the mean lifespan of fruit flies was shortened from 56 to 35days in a dose-dependent manner when lard in the diet increased from 0% to 20%. PSPA supplementation partially attenuated the lard-induced mortality. The maximum lifespan and 50% survival time were 49 and 27days, respectively, for the 10% lard control flies, in contrast, these parameters increased to 57 and 30days in the PSPA-supplemented fruit flies. Similarly, addition of lard into diet increased the total body LPO, while addition of PSPA partially attenuated its increase. Real-time PCR analysis indicated that PSPA-supplemented diet significantly up-regulated the mRNA of superoxide dismutase (SOD), catalase (CAT) and Rpn11, compared with the control lard diet. The western blot analysis also demonstrated that PSPA supplementation was associated with up-regulation protein mass of SOD1, SOD2, and CAT. In addition, PSPA supplementation could restore the climbing ability of fruit flies fed a 10% lard diet. We could conclude that the lifespan-prolonging activity of PSPA was potentially mediated by modulating the genes of SOD, CAT and Rpn11.
高脂饮食会诱导脂质氢过氧化物（LPO）的积累，加速衰老过程，并导致黑腹果蝇的死亡率更高。紫薯富含抗氧化剂花青素。本研究的目的是检验补充紫薯花青素（PSPA）是否能降低高脂饮食果蝇的死亡率。结果表明，当饮食中的猪油含量从0%增加到20%时，果蝇的平均寿命以剂量依赖的方式从56天缩短至35天。补充PSPA可部分减轻猪油诱导的死亡率。对于10%猪油对照组果蝇，最大寿命和50%存活时间分别为49天和27天，相比之下，在补充PSPA的果蝇中，这些参数增加到了57天和30天。同样，在饮食中添加猪油会增加全身LPO，而添加PSPA可部分减轻其增加。实时PCR分析表明，与对照猪油饮食相比，补充PSPA的饮食显著上调了超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和Rpn11的mRNA。蛋白质印迹分析也表明，补充PSPA与上调SOD1、SOD2和CAT的蛋白量有关。此外，补充PSPA可以恢复喂食10%猪油饮食果蝇的攀爬能力。我们可以得出结论，PSPA延长寿命的活性可能是通过调节SOD、CAT和Rpn11的基因来介导的。
