Liao Yangzhen, Zhou Zhaoyong, Jiang Xue, Wang Feixuan, Wan Jingqiong, Liu Shangyu, Deng Xia, Wei Yuan, Ouyang Zhen
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
School of Pharmacy, Jiangsu University, Zhenjiang, China.
J Med Food. 2025 Feb;28(2):144-155. doi: 10.1089/jmf.2024.k.0132. Epub 2024 Nov 25.
, a valuable traditional edible and medicinal resource, is recognized for its potential in slowing aging but has not been effectively exploited. This study aimed to explore antiaging activity and mechanisms of extracts (CCe). We used liquid chromatography-mass spectrometry to identify 23 CCe compounds and focused on quantifying six nucleoside components as quality markers. We also assessed the antiaging influences in d-galactose (d-gal)-induced aging rats. CCe improved learning memory deficits, enhanced organ indices, and mitigated oxidative brain damage caused by d-gal. CCe elevated superoxide dismutase and glutathione peroxidase activities, while downregulating malondialdehyde. Molecular analyses indicated the involvement of adenosine 5'-monophosphate-activated protein kinase/sirtuin 1 (AMPK/SIRT1) pathway in the antiaging mechanism of CCe. This study demonstrates the potential of CCe in mitigating d-gal-induced damage in aging rats, with the AMPK/SIRT1 pathway emerging as a regulatory axis. These findings contribute to the theoretical foundation for developing antiaging pharmaceuticals and functional foods using CCe, offering promising applications in aging-related contexts in succinct manner.
作为一种宝贵的传统食用和药用资源，因其在延缓衰老方面的潜力而受到认可，但尚未得到有效开发。本研究旨在探讨提取物（CCe）的抗衰老活性及其机制。我们使用液相色谱 - 质谱法鉴定了23种CCe化合物，并着重对六种核苷成分进行定量作为质量标志物。我们还评估了CCe对d - 半乳糖（d - gal）诱导的衰老大鼠的抗衰老影响。CCe改善了学习记忆缺陷，提高了器官指数，并减轻了d - gal引起的脑氧化损伤。CCe提高了超氧化物歧化酶和谷胱甘肽过氧化物酶的活性，同时下调了丙二醛。分子分析表明，腺苷5'-单磷酸激活蛋白激酶/沉默调节蛋白1（AMPK/SIRT1）途径参与了CCe的抗衰老机制。本研究证明了CCe在减轻d - gal诱导的衰老大鼠损伤方面的潜力，其中AMPK/SIRT1途径成为一个调控轴。这些发现为利用CCe开发抗衰老药物和功能性食品提供了理论基础，以简洁的方式在与衰老相关的背景下提供了有前景的应用。
