In Vitro Antioxidative and Anti-aging Effects of Agrocybe aegerita Polysaccharide Yogurt
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Abstract:
The in vitro antioxidant activities and anti-aging effects of probiotic yogurt incorporated with Agrocybe aegerita polysaccharides in D-galactose-induced aging mouse model were determined to provide a basis for the anti-aging mechanism of A. aegerita polysaccharide yogurt. The results showed that the A. aegerita polysaccharide yogurt could effectively remove hydroxyl free radicals, 1,1 -Diphenyl- 2-picrylhydrazyl radical 2,2- Diphenyl -1- (2,4,6-trinitrophenyl) hydrazyl (DPPH) and 2,2′- azino-bis (3- ethylbenzo- thiazoline-6 -sulfonic acid diammonium salt (ABTS) free radicals, and their scavenging capabilities were positively correlated with the amount of added polysaccharides within a certain concentration range. A. aegerita polysaccharide probiotic yogurt also significantly increased the activities of SOD, CAT, and GSH-PX and reduced MDA content in the aging mouse model in different tissues and serum (P < 0.05), and the high-dose group (1200 mg/kg/d) had the strongest effect. Compared with the aging model group and the yogurt group, the SOD activity of high dose group in the serum, liver, and brain tissues increased by 55.87%, 79.09%, and 58.08%, and 27.48%, 15.52%, and 22.36%, respectively. The serum and liver GSH-PX activity increased by 60.86% and 41.37%, and 21.07% and 21.63%, respectively. The MDA content in the serum, liver, and brain tissues decreased by 78.75%, 65.48%, and 44.93%, and 65.48%, 46.23% and 31.77%, respectively. The CAT activity in the brain and the liver increased by 76.51% and 57.21%, and 50.15% and 33.66%, respectively. Conclusion: A. aegerita polysaccharide yogurt possesses the synergistic in vitro antioxidative capacity via scavenging free radicals and anti-aging function in mice consuming A. aegerita polysaccharides and probiotic yogurt.
