Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota

Xiaoyan Liu; Linxiu Wu; Aijun Tong; Hongmin Zhen; Dong Han; Hongyang Yuan; Fannian Li; Chengtao Wang; Guangsen Fan

doi:10.3390/foods11233783

Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota

Foods. 2022 Nov 24;11(23):3783. doi: 10.3390/foods11233783.

Authors

Xiaoyan Liu¹, Linxiu Wu^{2

3}, Aijun Tong^{2

4}, Hongmin Zhen¹, Dong Han¹, Hongyang Yuan¹, Fannian Li¹, Chengtao Wang¹, Guangsen Fan¹

Affiliations

¹ Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
² Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
³ School of Medicine, South China University of Technology, Guangzhou 510006, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Abstract

Polysaccharides extracted from Agrocybe aegerita (AAPS) have various physiological effects. In this study, we used the naturally aging Drosophila melanogaster and D-galactose-induced aging mice as animal models to study the anti-aging effects of AAPS via the alleviation of oxidative stress and regulation of gut microbiota. Results showed that AAPS could significantly prolong lifespan and alleviate oxidative stress induced by H₂O₂ of Drosophila melanogaster. In addition, AAPS significantly increased the activities of antioxidant enzymes in Drosophila melanogaster and mice, and reduced the content of MDA. Furthermore, AAPS reshaped the disordered intestinal flora, increased the abundance ratio of Firmicutes to Bacteroidetes, and increased the abundance of beneficial bacteria Lactobacillus. Our results demonstrated that AAPS had good antioxidant and potential anti-aging effects in vivo.

Keywords: Agrocybe aegerita polysaccharides; anti-aging; antioxidant activity; gut microbiota.

Grants and funding

This work was supported by the Research Foundation for Youth Scholars of Beijing Technology and Business University (Grant No. QNJJ2021-07), the project of Technological Innovation Service Capacity Building-Basic Scientific Research Expenses (Grant No. PXM2020-014213-000017), the project of the Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Grant No. 2021ERC02), and the project of the Natural Science Foundation of China (Grant No. 32172338).