Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models

被引：0

作者：

Diet, Anna ^{[1
]}

Poix, Christophe ^{[1
]}

Bonnet, Muriel ^{[1
]}

Coelho, Christian ^{[1
]}

Ripoche, Isabelle ^{[2
]}

Decombat, Caroline ^{[3
]}

Priam, Julien ^{[4
]}

Saunier, Etienne ^{[4
]}

Chalard, Pierre ^{[2
]}

Bornes, Stephanie ^{[1
]}

Caldefie-Chezet, Florence ^{[3
]}

Rios, Laurent ^{[1
]}

机构：

[1] Univ Clermont Auvergne UCA, Inst Natl Rech Agr Alimentat & Environm INRAE, Unite Mixte Rech Fromage UMRF, VetAgro Sup, F-15000 Aurillac, France

[2] Univ Clermont Auvergne UCA, Auvergne Inst Natl Polytech INP, Inst Chim Clermont Ferrand ICCF, Ctr Natl Rech Sci CNRS, F-63000 Clermont Ferrand, France

[3] Univ Clermont Auvergne, Ctr Rech Nutr Humaine Auvergne CRNH Auvergne, Unite Nutr Humaine UNH, INRAE, F-63000 Clermont Ferrand, France

[4] Domes Pharma, ZAC Champ Lamet, 3 Rue Andree Citroen, F-63284 Pont Du Chateau, France

来源：

NUTRIENTS | 2024年 / 16卷 / 12期

关键词：

raw-milk cheese; Caenorhabditis elegans; human leukocytes; oxidative stress; reactive oxygen species; antioxidant factors; stress tolerance; DAIRY-PRODUCTS; LIFE-SPAN; ANTIOXIDANT CAPACITY; BIOACTIVE PEPTIDES; FERMENTED FOODS; HEALTH-BENEFITS; STRESS; CONSUMPTION; DAF-16; DEFENSE;

D O I：

10.3390/nu16121862

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Fermented foods, including cheeses, have garnered increased interest in recent years for their potential health benefits. This study explores the biological properties of eight French raw-milk cheeses-goat cheese, Saint-Nectaire, Cantal, Bleu d'Auvergne, Roquefort, Comt & eacute;, Brie de Meaux, and Epoisses-on oxidative processes using both in vivo (Caenorhabditis elegans) and in vitro (human leukocytes) models. A cheese fractionation protocol was adapted to study four fractions for each cheese: a freeze-dried fraction (FDC) corresponding to whole cheese, an apolar (ApE), and two polar extracts (W40 and W70). We showed that all cheese fractions significantly improved Caenorhabditis elegans (C. elegans) survival rates when exposed to oxidative conditions by up to five times compared to the control, regardless of the fractionation protocol and the cheese type. They were also all able to reduce the in vivo accumulation of reactive oxygen species (ROS) by up to 70% under oxidative conditions, thereby safeguarding C. elegans from oxidative damage. These beneficial effects were explained by a reduction in ROS production up to 50% in vitro in human leukocytes and overexpression of antioxidant factor-encoding genes (daf-16, skn-1, ctl-2, and sod-3) in C. elegans.

引用

页数：19