Bacillus amyloliquefaciens WF2020 isolated from fermented pickles promotes longevity and health in Caenorhabditis elegans via JNK and p38 MAPK pathways†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-12-31 DOI:10.1039/D4FO03792H
Ximiao Yang, Jianwen Chen, Zhenlin Liao, Xiang Fang and Jie Wang
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Abstract

Bacillus amyloliquefaciens, a potential probiotic for use in food and feed production, can exert anti-aging effects in a strain-specific manner. However, the molecular mechanisms underlying its anti-aging effects remain poorly understood. This study explored the effects of B. amyloliquefaciens WF2020 (WF2020), isolated from Chinese fermented pickles, on longevity and health and investigated the underlying mechanisms in Caenorhabditis elegans. Interestingly, WF2020 was found to increase mean lifespan, worm length, body bends, and resistance to heat, oxidative stress, and Staphylococcus aureus infection. It also improved mitochondrial transmembrane potential and antioxidative status, reduced lipid accumulation and oxidative damage, and altered the expression of several genes involved in cell apoptosis, fat metabolism, host tolerance to heat and oxidative stress, and immune responses, compared to Escherichia coli OP50 (OP50), a standard food source for C. elegans. Moreover, WF2020-fed loss-of-function mutants for nsy-1, sek-1, pmk-1, jkk-1, jnk-1, daf-16, and hsf-1 did not exhibit lifespan extension. Additionally, WF2020-fed pmk-1 and jnk-1 mutants showed similar worm length, body bends, lipid accumulation, mitochondrial transmembrane potential, and antioxidative properties to the OP50 group. Correspondingly, WF2020 significantly upregulated the expression of nsy-1, sek-1, pmk-1, jkk-1, and jnk-1 and increased the proportion of DAF-16::GFP in the nucleus, along with the expression of HSP-16.2::GFP. In conclusion, WF2020 activated the p38 MAPK and JNK pathways to regulate the functions of HSF-1 and DAF-16, thereby promoting longevity and health in C. elegans. These findings suggest that WF2020 could be a potential probiotic or a starter for use in food and feed production to delay aging and promote health.

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从发酵泡菜中分离出解淀粉芽孢杆菌WF2020,通过JNK和p38 MAPK途径促进秀丽隐杆线虫的健康和长寿。
解淀粉芽孢杆菌是一种潜在的用于食品和饲料生产的益生菌,它能以菌株特异性的方式发挥抗衰老作用。然而,其抗衰老作用的分子机制仍然知之甚少。本研究探讨了从发酵泡菜中分离得到的解淀粉芽孢杆菌WF2020对秀丽隐杆线虫(cenorhabditis elegans)寿命和健康的影响,并探讨了其作用机制。有趣的是,WF2020被发现可以增加平均寿命、蠕虫长度、身体弯曲、耐热性、氧化应激和金黄色葡萄球菌感染。与秀丽隐杆线虫的标准食物来源大肠杆菌OP50 (OP50)相比,它还改善了线粒体跨膜电位和抗氧化状态,减少了脂质积累和氧化损伤,并改变了与细胞凋亡、脂肪代谢、宿主对热和氧化应激的耐受性以及免疫反应有关的几个基因的表达。此外,wf2020喂养的nsy-1、sek-1、pmk-1、jkk-1、jnk-1、daf-16和hsf-1的功能丧失突变体没有表现出寿命延长。此外,wf2020喂养的pmk-1和jnk-1突变体表现出与OP50组相似的蠕虫长度、体弯曲、脂质积累、线粒体跨膜电位和抗氧化性能。相应的,WF2020显著上调nsy-1、sek-1、pmk-1、jkk-1、jnk-1的表达,增加DAF-16::GFP在细胞核中的比例,同时HSP-16.2::GFP的表达。综上所述,WF2020激活p38 MAPK和JNK通路,调节HSF-1和DAF-16的功能,从而促进秀丽隐杆线虫的长寿和健康。这些发现表明,WF2020可能是一种潜在的益生菌或启动剂,用于食品和饲料生产,以延缓衰老和促进健康。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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