A comparative study on anti-ageing efficacy of feruloyl oligosaccharides with different polymerisation degrees in Caenorhabditis elegans

Yu, S. and Wang, D.J. and Lyu, Y.M. and Chen, H. and Long, M.Y. and Lyu, S.H. and Yu, X.H. (2026) A comparative study on anti-ageing efficacy of feruloyl oligosaccharides with different polymerisation degrees in Caenorhabditis elegans. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (3). pp. 435-450. ISSN 0139-3006

Preview

Text 066-article-p435.pdf - Published Version Available under License Creative Commons Attribution Non-commercial. Download (1MB) | Preview

Abstract

This study explored the anti-ageing effects of feruloyl oligosaccharides (FOs) with varying degrees of polymerisation (DP) through in vivo and in vitro experiments. Low-DP FOs (LFOs, DP 2–5, predominantly 2) were prepared by acidolysis, whereas high-DP FOs (HFOs, mainly DP 6) were produced by fermentation. In vitro , LFOs showed greater ABTS radical scavenging activity and reducing power than HFOs. Treatment with 20 mg mL −1 LFOs increased the lifespan and body length of Caenorhabditis elegans by 22.4 and 16.01%, respectively, compared to 16.30 and 3.8% with HFOs. Both FOs enhanced oxidative and heat stress resistance. Compared with the HFOs, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) antioxidant enzymes of LFOs increased by 9.50, 13.70, and 12.28%, respectively. However, the malondialdehyde (MDA) content decreased by 9.49%. These results suggest that LFOs appear more effective than HFOs at reducing oxidative damage and prolonging lifespan.

Actions (login required)

View Item