PDF(Pubmed)
Abstract：
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, Comté, 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.
摘要：
发酵食品,包括奶酪,近年来，它们对健康的潜在益处越来越感兴趣。本研究探讨了八种法国生乳奶酪-山羊奶酪的生物学特性，圣Nectaire,Cantal,布鲁·奥弗涅，Roquefort,Comté,BriedeMeaux,和使用体内（秀丽隐杆线虫）和体外（人白细胞）模型的Epoises-on氧化过程。对奶酪分馏方案进行了调整，以研究每种奶酪的四个馏分：对应于整个奶酪的冻干馏分（FDC），极地(ApE)，和两种极性提取物(W40和W70)。我们表明，所有奶酪级分都显着改善了秀丽隐杆线虫（C.秀丽隐杆线虫）暴露于氧化条件时的存活率是对照组的五倍，无论分馏方案和奶酪类型。它们还能够在氧化条件下将体内活性氧（ROS）的积累减少多达70％，从而保护秀丽隐杆线虫免受氧化损伤。这些有益作用可通过人白细胞中体外ROS产生的减少高达50％以及C中抗氧化因子编码基因（daf-16，skn-1，ctl-2和sod-3）的过表达来解释。
