Anti-oxidative and anti-aging effects of mannoprotein-rich yeast cell wall enzymatic hydrolysate by modulating gut microbiota and metabolites in Caenorhabditis elegans

In this study, antioxidant and anti-aging studies were carried out by mannoprotein-rich yeast cell wall enzymatic hydrolysate (MYH) obtained by enzymatic hydrolysis of yeast cell wall through the Caenorhabditis elegans (C. elegans) model. It was found that MYH could improve the lifespan and anti-stress ability of C. elegans by increasing the activity of antioxidant enzymes such as T-SOD, GSH-PX and CAT, and reducing the levels of MDA, ROS and apoptosis. At the same time, through the verification expression of corresponding mRNA, it was found that MYH exerted antioxidant and anti-aging activities by up-regulating the translation of MTL-1, DAF-16, SKN-1 and SOD-3 mRNA, and down-regulating the translation of AGE-1 and DAF-2 mRNA. In addition, it was found that MYH could improve the composition and distribution of the gut microbiota of C. elegans, and significantly improve the level of metabolites through the sequencing of gut microbiota and untargeted metabolomic studies. It has contributed to studying the antioxidant and anti-aging activities of microorganisms such as yeast through the level of gut microbiota and metabolites and the development of related functional foods.

Automated summary

In this study, the antioxidant and anti-aging activities of mannoprotein-rich yeast cell wall enzymatic hydrolysate (MYH) were investigated using the Caenorhabditis elegans (C. elegans) model. The results showed that MYH could increase the lifespan and anti-stress ability of C. elegans by enhancing the activity of antioxidant enzymes and decreasing levels of oxidative stress and apoptosis. Additionally, MYH was found to modulate the expression of specific mRNAs related to antioxidant and anti-aging pathways. Furthermore, MYH was shown to improve the gut microbiota composition and metabolite levels in C. elegans. This study contributes to understanding the antioxidant and anti-aging activities of microorganisms and the development of functional foods.