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 |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
1-s2.0-S0308814620310906-main.pdf | 3,12 MB | Adobe PDF | ![]() Visualizar/Abrir Solicitar una copia |
Los ítems de Digitum están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.