Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, France.
Université Clermont Auvergne, CNRS, Sigma Clermont, ICCF, Clermont-Ferrand, France.
PLoS One. 2020 Nov 19;15(11):e0242370. doi: 10.1371/journal.pone.0242370. eCollection 2020.
With the ever-increasing human lifespan, age-related affections have become a public health issue. The health sector is looking for new bioactive compounds to respond to this demand. The unexplored microbial biodiversity and its metabolites represent a major source of innovative bioactive molecules with health potential. Fermented foods, such as raw-milk cheese, have already been investigated for their rich microbial environment, especially for their organoleptic qualities. But studies remain limited regarding their effects on health and few metabolites of microbial origin have been identified. An efficient methodology was developed in this study to investigate the biological effect of raw-milk cheese, combining a chemical fractionation, to isolate the most metabolites from the cheese matrix, and an in vivo biological test using Caenorhabditis elegans. C. elegans was brought into contact with cheese extracts, obtained by means of chemical fractionation, and with freeze-dried whole cheese by supplementing the nematode growth medium. A longevity assay was performed to evaluate the effects of the extracts on the worms. Our results demonstrate the feasibility of the method developed to bring the worms into contact of the cheese extracts. The evaluation of the effects of the extracts on the longevity was possible. Some extracts showed a beneficial effect as extract W70 for example, obtained with water, which increases the mean lifespan by 16% and extends the longevity by 73% (p < 0.0001).
随着人类寿命的不断延长，与年龄相关的疾病已经成为一个公共卫生问题。卫生部门正在寻找新的生物活性化合物来满足这一需求。未开发的微生物多样性及其代谢产物代表了具有健康潜力的创新生物活性分子的主要来源。发酵食品，如生乳奶酪，已经因其丰富的微生物环境而被研究，特别是其感官品质。但是，关于它们对健康的影响的研究仍然有限，并且只鉴定出了少数微生物来源的代谢物。在这项研究中，开发了一种有效的方法来研究生乳奶酪的生物学效应，该方法结合了化学分级分离，以从奶酪基质中分离出最多的代谢物，以及使用秀丽隐杆线虫进行体内生物学测试。通过化学分级分离获得的奶酪提取物和冷冻干燥的全奶酪，将秀丽隐杆线虫与奶酪提取物接触，通过补充线虫生长培养基来实现。进行了寿命测定，以评估提取物对蠕虫的影响。我们的结果证明了开发的方法将蠕虫与奶酪提取物接触的可行性。可以评估提取物对寿命的影响。一些提取物表现出有益的效果，例如，用 W70 水提取的提取物，可使平均寿命延长 16%，并将寿命延长 73%（p<0.0001）。
