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Publishing Language: Chinese | Open Access

Anti-aging Effects of Four Bifidobacterium Species on Caenorhabditis elegans

Chunmiao GONG1,2 , Xiaonan WANG2, Peng FEI2,3, Yan LI1,2, Xiaomeng ZHAO1,2, Bo’an DUAN1,2, Shuxing CHEN1,2,4 ( )
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
Food Laboratory of Zhongyuan, Luohe 462333, China
Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473000, China
Luohe Vocational College of Food, Luohe 462333, China
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Abstract

The anti-aging effects of four Bifidobacterium species (B. pseudospermum BP-1, B. longum BL-3, B. animalis BA-5 and B. infantis BI-38) on Caenorhabditis elegans were evaluated in terms of its lifespan, reproductive capacity, vitality, body shape, stress resistance, lipofuscin levels, antioxidant enzyme activity and malondialdehyde (MDA) content. The results showed that compared with the control group (Escherichia coli OP50), BA-5 and BI-38 effectively extended the lifespan of C. elegans (P < 0.05), while BP-1 and BL-3 had no significant effect on the lifespan of C. elegans (P > 0.05). Meanwhile, BA-5 and BI-38 did not impair the reproductive or locomotory capacities of C. elegans (P > 0.05), but could effectively enhance its pharyngeal pumping and reduce its body size (P < 0.05). BA-5 and BI-38 were able to enhance tolerance to heat or oxidative stress and thus prolong the lifespan of C. elegans (P < 0.05), significantly reduce lipofuscin accumulation and MDA content (P < 0.05), and significantly increase the activity of two antioxidant enzymes (catalase and superoxide dismutase) in C. elegans (P < 0.05). In conclusion, B. infantis BI-38 and B. animalis BA-5 had stronger anti-aging activity in vivo.

CLC number: TS252.1 Document code: A Article ID: 1002-6630(2024)13-0146-07

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Food Science
Pages 146-152

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Cite this article:
GONG C, WANG X, FEI P, et al. Anti-aging Effects of Four Bifidobacterium Species on Caenorhabditis elegans. Food Science, 2024, 45(13): 146-152. https://doi.org/10.7506/spkx1002-6630-20231020-156

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Received: 20 October 2023
Published: 15 July 2024
© Beijing Academy of Food Sciences 2024.

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