Chinese liquor extract attenuates oxidative damage in HepG2 cells and extends lifespan of Caenorhabditis elegans

Abstract

Chinese liquor is obtained from various grains by fermentation and complex processes. Chinese liquor contains complex ingredients. However, the low contents and presence of ethanol restricted the flavor substances function study. In current study, a flavor substance, homofuraneol (HOMO) was isolated from the Chinese liquor and the potency against H 2 O 2 ‐induced oxidative damage in HepG2 cells and lifespan‐extending ability in Caenorhabditis elegans were explored. Results indicated that HOMO increased the HepG2 cells cytoactive by eliminating excessive intracellular free radicals, upregulating antioxidant enzyme activity and inhibiting the phosphorylation of mitogen‐activated protein kinases (MAPKs) pathway. Further study revealed that HOMO extended the lifespan of N2 nematodes under normal and oxidative stress conditions. Moreover, RT‐PCR results showed that paraquat activated the expression of PMK‐1 and SKN‐1 was significantly regulated by HOMO. Of note, our results indicated that HOMO recovered the redox states of HepG2 cells by targeting MAPKs and upregulating the stress resistance of nematodes by modulating the expression of stress‐responsive genes, such as DAF‐16.

Anti-Aging Effect of Hemerocallis citrina Baroni Polysaccharide-Rich Extract on Caenorhabditis elegans

“…Therefore, we added 1% 5-fluorouracil to the NGM medium to prevent C. elegans from laying eggs during the oviposition period, thus preventing the effect of egg laying on C. elegans life span. Changes in the external environment affect the growth, development, and life span of C. elegans [33,34]. Therefore, in this study, we simulated two environments, heat stress and oxidative stress, by increasing the temperature and adding hydrogen peroxide, respectively, to investigate the effects of being fed different concentrations of HCPRE on the life span of C. elegans in different environments.…”

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

“…Further, more and more consumers have concerns about the nutrition and health effects of Chinese liquor (Huo et al., 2020 ). Whereas, many bioactive compounds (also called health factors) in Chinese liquor are found to be beneficial to human health, such as FAAs, phenols, acids, pyrazine, peptides, etc., which have the functions of promoting ethanol metabolism, improving the comfort after drinking, anti‐oxidation, anti‐inflammatory, anti‐cancer, and prevention and treatment of cardiovascular diseases (Liu et al., 2020 ; Wu et al., 2017 ). Besides, as the main raw material for commercial WLFL, Wuliangye‐flavor raw liquor (WLFL‐RL) plays an important role in the formation of quality characteristics.…”

Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit

“…Food environment can influence opportunities and barriers to food access (Costa et al, 2019). At present, consumers are widely interested on the nutrition and health status of Chinese white liquor (baijiu) (Huo et al, 2020), with many bioactive compounds in baijiu have been found to be beneficial to human health such as amino acids, phenols, acids, pyrazine, and peptides, which have the functions of promoting ethanol metabolism, improving comfort after drinking, anti-oxidation, anti-inflammatory, anti-cancer, and prevention and treatment of cardiovascular diseases (Wu et al, 2017;Liu et al, 2020).…”