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Anti-Oxidative and Anti-Aging Effects of Probiotic Fermented Ginseng by Modulating Gut Microbiota and Metabolites in Caenorhabditis elegans

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Abstract

Antioxidative and antiaging abilities of probiotic fermented ginseng (PG) were evaluated in Caenorhabditis elegans (C. elegans). Lifespan and effect on heat stress and acute oxidative stress in C. elegans were significantly enhanced by PG. Antioxidative enzymes such as T-SOD, GSH-PX, CAT were significantly up-regulated, and MDA, ROS and apoptosis levels were significantly down-regulated. At the same time, PG exerted antioxidant and anti-aging activities by reducing the expression of DAF-2 mRNA and increasing the expression of SKN-1 and SOD-3 mRNA in C. elegans. In addition, the mechanism of antioxidative and antiaging activities of PG was explored through gut microbiota sequencing and untargeted metabolomics. The results of gut microbiota indicated that PG could significantly improve the composition and structure of microbes in the gut of C. elegans, and the relative abundance of beneficial bacteria was up-regulated. Untargeted metabolomic results elucidated that PG modulated antioxidant and antiaging activities through neuroactive ligand-receptor interaction, Citrate cycle (TCA cycle), pyruvate metabolism, ascorbate and aldarate metabolism and D-Arginine and D-ornithine metabolism of C. elegans. These results indicated that PG had excellent antioxidant and anti-aging activities, providing research value for the development of functional foods and improvement of aging-related diseases.

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Funding

This project was funded by Science and Technology Cooperation Fund of Angel Nutritech Co., Ltd.

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Author notes

  1. Co-first authors: Huan-Yi Xu and Quan-cen Li contributed equally to this work.

Authors and Affiliations

  1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China

    Huan-Yi Xu, Quan-Cen Li, Wen-Jie Zhou, Bin Liu & Feng Zeng

  2. The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, China

    Hai-Bo Zhang, Zhi-Xian Chen, Ning Peng & Shi-Yu Gong

  3. School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, 200093, China

    Hai-Bo Zhang

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  1. Huan-Yi Xu
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Contributions

Huan-Yi Xu and Quan-cen Li conducted the study, drafted the first manuscript; Wen-Jie Zhou analyzed the data; Hai-Bo Zhang, Zhi-Xian Chen, Ning Peng and Shi-Yu Gong supervised the experiment; Bin Liu critically reviewed the manuscript; Feng Zeng conceived and designed the study, critically reviewed the manuscript. All authors approved the final manuscript for submission.

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Correspondence to Feng Zeng.

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Xu, HY., Li, QC., Zhou, WJ. et al. Anti-Oxidative and Anti-Aging Effects of Probiotic Fermented Ginseng by Modulating Gut Microbiota and Metabolites in Caenorhabditis elegans. Plant Foods Hum Nutr 78, 320–328 (2023). https://doi.org/10.1007/s11130-023-01055-9

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