Anti-aging effect of Limosilactobacillus fermentum CGMCC 17434 in mice fed with fermented selenium-enriched yogurt

文献类型： 外文期刊

第一作者： Luo, Jie

作者： Luo, Jie;Tian, Zhuhui;Yuan, Wenying;Peng, Xiaopeng;Zhou, Hui;Shen, Qingwu;Fan, Xiankang;Shi, Zihang;Pan, Daodong;Fan, Xiankang;Chen, Bo;Guo, Yuxing;Jiang, Xiaoxiao;Luo, Yang

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关键词： Lactic acid bacteria; Organic selenium; Plant-based yogurt; Senescent mouse model; Tumor necrosis factor

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Aging and Se deficiency can lead to numerous health problems in the organism, so there is a need to develop new technologies for anti-aging and daily selenium supplementation. In this study, efficient selenium-enriched lactic acid bacteria were screened and selenium-enriched yogurt was developed, and its effect on D-galactose-induced senescence in mice was further investigated. The results showed that Limosilactobacillus fermentum CGMCC 17434 could be efficiently enriched in selenium, and its organic selenium conversion rate was 88.12 %. Secondly, the content of organic selenium and resveratrol in peanut germination was 3.48 +/- 0.16 mu g/g d.w. and 20.36 +/- 0.78 mu g/g d.w., respectively, under the Na2SeO3 concentration of 12 mg/L, soaking time of 10 h, soaking temperature of 30 degrees C, and germination temperature of 28 degrees C. The selenium-enriched yogurt developed on this basis contained 172.10 +/- 0.56 mu g/L of organic selenium and delayed the aging of D-galactose-induced senescence model mice. This might be due to the selenium-enriched Limosilactobacillus fermentum CGMCC 17434 and organic selenium in yogurt increased glutathione levels and superoxide dismutase activity, and decreased malondialdehyde, protein carbonyls and reactive oxygen species levels, as well as decreasing the release of oxidative stress-generated inflammatory factors such as IL-1(3, IL-6 and TNF-alpha.

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