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is a common traditional edible-medicinal herb that has various pharmacological activities. However, its effects on () remains unknown. In this study, we found that water extract of (abbreviated as WEL) exhibited excellent free radical scavenging ability . Moreover, WEL treatment could delay the aging of , an important food microorganism sensitive to reactive oxygen species (ROS) stress. Biochemical analyses revealed that WEL significantly increased the activity of antioxidant enzymes in , including superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR), as well as their gene expression. As a result, ROS level was significantly decreased and accompanied with the decline of malondialdehyde (MDA), which represented a state of low oxidative stress. The reduction of oxidative stress could elevate 's ethanol fermentation efficiency. Taken together, WEL plays a protective role against aging via improving antioxidant activity.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432717 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2023.e19027 | DOI Listing |
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