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Publishing Language: Chinese | Open Access

Anti-aging Effect of Polysaccharide from Dendrobium officinale Leaves in Caenorhabditis elegans

Shaojie HUANG1 , Hongzhu CHEN1, Chunfei ZHONG1, Siyang ZHU2, Pan LI1, Bing DU1 ( )
College of Food Science, South China Agricultural University, Guangzhou 510642, China
Hua An Tang Biotech Group Co., Ltd., Guangzhou 511434, China
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Abstract

Objective

To investigate the anti-aging activity of polysaccharide from Dendrobium officinale leaves in Caenorhabditis elegans.

Methods

The suspension of Escherichia coli OP50 containing polysaccharide at different concentrations (0.5, 1.0 and 2.0 mg/mL) was given to the nematode on a daily basis. A suspension of Escherichia coli OP50 was used as a control to evaluate the effects of the polysaccharide on the lifespan, reproductive capacity, locomotion behavior, and stress resistance of C. elegans. Meanwhile, the effects of the polysaccharide on antioxidant function in C. elegans were investigated by measuring the accumulation level of reactive oxygen species (ROS) and antioxidant enzyme activities.

Results

Within the tested concentration range, the polysaccharide prolonged the lifespan, increased locomotion capacity and stress resistance of C. elegans without damaging its reproductive capacity, increased the activity of catalase, superoxide dismutase and significantly reduced the content of malondialdehyde (MDA) (P < 0.05). The results showed that the polysaccharide from D. officinale leaves improves the activity of antioxidant enzymes and stress resistance, reduces ROS levels and alleviates cell oxidative damage, thereby prolonging the lifespan of C. elegans.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2022)21-0203-06

References

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Food Science
Pages 203-208

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Cite this article:
HUANG S, CHEN H, ZHONG C, et al. Anti-aging Effect of Polysaccharide from Dendrobium officinale Leaves in Caenorhabditis elegans. Food Science, 2022, 43(21): 203-208. https://doi.org/10.7506/spkx1002-6630-20211202-031

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Received: 02 December 2021
Published: 15 November 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).