Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway

The Maillard reaction is associated with the development of distinct flavors and colors during food processing and cooking. This reaction generates numerous chemical compounds, including antioxidants. Caenorhabditis elegans is a model organism for studying aging; its lifespan is prolonged by antioxidants. In this study, we investigated the effects of lysine-glucose Maillard reaction products (LG MRPs) on C. elegans lifespan. Our results showed that LG MRPs prolonged the lifespan in a dose-dependent (0.001-0.1 M) and improved the reduction of age-related movements. Reactive oxygen species and fat accumulation were decreased upon treatment with LG MRPs. LG MRPs treatment also improved oxidative and heat stress tolerance. Furthermore, mRNA expression of daf-16 which relates to the longevity and its target genes (sod-3, ctl-1, hsp-12.6, and hsp-16.2) was increased. These results suggest that LG MRPs might contribute to longevity via the insulin/insulin-like growth factor signaling pathway in C. elegans.

Automated summary

The Maillard reaction products LG MRPs can extend the lifespan of Caenorhabditis elegans, improve age-related movement reduction, and decrease oxidative stress and fat accumulation, as well as enhance oxidative and heat stress tolerance. Additionally, LG MRPs may contribute to longevity in C. elegans by modulating the insulin/insulin-like growth factor signaling pathway.