Por favor, use este identificador para citar o enlazar este ítem: https://doi.org/10.1016/j.foodchem.2020.127228

Título: Betalain health-promoting effects after ingestion in Caenorhabditis elegans are mediated by DAF-16/FOXO and SKN-1/Nrf2 transcription factors
Fecha de publicación: 5-jun-2020
Editorial: Elsevier
Cita bibliográfica: Food Chemistry, 2020, Vol. 330 : 127228
ISSN: Print: 0308-8146
Electronic: 1873-7072
Materias relacionadas: CDU::5 - Ciencias puras y naturales::57 - Biología::577 - Bioquímica. Biología molecular. Biofísica
Palabras clave: Antioxidant
C.elegans
DAF-16
FOXO
HSPs
Longevity
Resumen: Betalain-rich extracts have been used for many years by their nutraceutical potential. However, the study of their bioactivities has always been hampered by their difficult obtention. To explain their mode of action, seventeen pure betalains were tested in vivo using the animal model C. elegans. Four betalains, named indicaxanthin, indoline carboxylic acid-betacyanin, phenylalanine-betaxanthin, and dopaxanthin, behaved as extraordinary in vivo antioxidants and anti-aging compounds, by increasing the lifespan of C. elegans up to 16.82%, 16.65%, 16.53%, and 12.93%, respectively. The first microarrays performed with betalains and biological confirmation with different mutant strains showed that this life extension is due to a reduction of oxidative stress and the activation of the transcription factors DAF-16/FOXO and SKN-1/Nrf2. They are involved in longevity and oxidative stress resistance pathways and lead to overexpression of HSPs genes, involved in resistance to cancer and Alzheimer's, opening novel research lines in the search for effective plant-based treatments.
Autor/es principal/es: Guerrero Rubio, M. Alejandra
Hernández García, Samanta
Escribano, Josefa
Jiménez Atiénzar, Mercedes
Cabanes, Juana
García Carmona, Francisco
Gandía Herrero, Fernando
Versión del editor: https://www.sciencedirect.com/science/article/pii/S0308814620310906
URI: http://hdl.handle.net/10201/155700
DOI: https://doi.org/10.1016/j.foodchem.2020.127228
Tipo de documento: info:eu-repo/semantics/article
Número páginas / Extensión: 14
Derechos: info:eu-repo/semantics/embargoedAccess
Descripción: © 2020 Elsevier Ltd. This document is the Published version of a Published Work that appeared in final form in Food Chemistry. To access the final edited and published work see https://doi.org/10.1016/j.foodchem.2020.127228
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