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- Title
Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models.
- Authors
Diet, Anna; Poix, Christophe; Bonnet, Muriel; Coelho, Christian; Ripoche, Isabelle; Decombat, Caroline; Priam, Julien; Saunier, Etienne; Chalard, Pierre; Bornes, Stéphanie; Caldefie-Chezet, Florence; Rios, Laurent
- 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.
- Subjects
FRANCE; CHEESE analysis; LEUCOCYTES; IN vitro studies; OXIDATION-reduction reaction; RESEARCH funding; GOATS; IN vivo studies; OXIDATIVE stress; REACTIVE oxygen species; GENES; ANTIOXIDANTS; CAENORHABDITIS elegans; ANALYTICAL chemistry techniques; PHYSIOLOGICAL stress
- Publication
Nutrients, 2024, Vol 16, Issue 12, p1862
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu16121862