College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, China.
NingboTech University, Qianhunan Road 1, Ningbo, Zhejiang Province, China.
Food Res Int. 2024 Oct;194:114885. doi: 10.1016/j.foodres.2024.114885. Epub 2024 Aug 13.
The Chinese bayberry pomace wine (CPW) was prepared with the assisted fermentation of lactic acid bacteria and acetic acid bacteria, and its antioxidant effect on Drosophila melanogaster was researched. After mixed fermentation, CPW had a better color, which means there was more retention of anthocyanins, and the functional activity of anthocyanins could enhance the antioxidant capacity of flies. We found that the lifespan of flies exposed to CPW was prolonged, and the reproductive capacity of these flies was decreased. The food intake of flies was also influenced by CPW with gender differences. Furthermore, CPW alleviated the excessive proliferation of the intestinal precursor cells of HO-induced flies and activated the transcription level of antibacterial peptide genes. CPW had a protective effect on HO-induced acute injury flies, with an increased survival rate, enhanced SOD and CAT activities, and decreased malondialdehyde (MDA) content in flies. The expression of oxidative stress-related genes including CuZn-SOD, Mn-SOD, and CAT was also significantly upregulated by CPW, but the downregulation effect of CPW on age-related gene expression such as methuselah (MTH), the target of rapamycin (TOR) and ribosomaiprotein S6 kinase (S6K) was sex-specific. These results suggested that CPW played an important role in anti-oxidative stress injury, which was beneficial to promoting the reuse of by-products from Chinese bayberry processing.
杨梅渣酒（CPW）经乳酸菌和醋酸菌辅助发酵制备而成，并研究了其对黑腹果蝇的抗氧化作用。混合发酵后，CPW 色泽更好，意味着花色苷的保留更多，花色苷的功能活性可以增强果蝇的抗氧化能力。结果发现，暴露于 CPW 的果蝇寿命延长，且这些果蝇的繁殖能力下降。CPW 还会影响雌雄果蝇的食物摄取。此外，CPW 减轻了 HO 诱导果蝇肠道前体细胞的过度增殖，并激活了抗菌肽基因的转录水平。CPW 对 HO 诱导的急性损伤果蝇具有保护作用，可提高生存率、增强 SOD 和 CAT 活性、降低 MDA 含量。CPW 还显著上调了与氧化应激相关的基因，包括 CuZn-SOD、Mn-SOD 和 CAT 的表达，但 CPW 对 MTH、雷帕霉素靶蛋白（TOR）和核糖体蛋白 S6 激酶（S6K）等与年龄相关的基因表达的下调作用具有性别特异性。这些结果表明，CPW 在抗氧化应激损伤中发挥了重要作用，有利于促进杨梅加工副产物的再利用。
