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Research Article | Open Access

Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose

Rong Liua,c, Zukang Fub, Fengjie Zhangc, Qingzhong Maob, Chunguang Luanc, Xinglin Hanc, Jie Xuec, Deliang Wangc, Si Qina( ), Feike Haoc( )
College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Kuaijishan Shaoxing Rice Wine CO. Ltd., Shaoxing, 312030, China
China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The present study is focused on investigation of the health protective effect of yellow rice wine (YRW) in mice and the potential underlying mechanism. Symptoms of aging were induced in mice by using D-galactose (D-gal), and different doses of YRW (4, 8, and 12 mL/kg BW) were orally administrated to D-gal-treated mice for a period of six weeks. The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver. Furthermore, a forced swim test showed that moderate intake of YRW (8 mL/kg BW) significantly decreased the duration of immobility, reduced the blood content of urea nitrogen and lactic acid, and increased hepatic glycogen storage. Besides, results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3. The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.

Keywords

AntioxidantCognitive impairmentApoptosisAgingYellow rice wineAntifatigue

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Food Science and Human Wellness
Volume 9 Issue 2,
June 2020
Pages 184-191
DOI: 10.1016/j.fshw.2020.02.003
Cite this article:
Liu R, Fu Z, Zhang F, et al. Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose. Food Science and Human Wellness, 2020, 9(2): 184-191. https://doi.org/10.1016/j.fshw.2020.02.003

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Received: 11 October 2019
Revised: 16 January 2020
Accepted: 06 February 2020
Published: 13 February 2020
© 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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