Maillard reaction products derived from heat-dried green tomato increase longevity and neuroprotection in Caenorhabditis elegans

Maillard reaction products (MRPs) produced during thermal processing and storage of foods have received considerable attention because of their potential antioxidant activity. We investigated whether heat-dried tomato (Solanum lycopersicum L.) extracts and their MRPs confer longevity and neuroprotec...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021, Vol.27(5), pp.747-757
Main Authors: Bagoudou, Abdel Fawaz, Matsumoto, Kanako, Chawalitpong, Supatta, Park, Hyun Young, Vattem, Dhiraj A., Nakamura, Soichiro, Katayama, Shigeru
Format: Article
Language:English
Subjects:
Alzheimer's disease
Antioxidants
C. elegans
Caenorhabditis elegans
Drying
Heat
Hydrogen peroxide
Life span
Longevity
Maillard reaction
Maillard reaction products
Material requirements planning
MPP
Nematodes
Neurodegeneration
Neuroprotection
Neurotoxicity
Plant extracts
Scavenging
Solanum lycopersicum
tomato
Tomatoes
Worms
β-Amyloid
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Summary:Maillard reaction products (MRPs) produced during thermal processing and storage of foods have received considerable attention because of their potential antioxidant activity. We investigated whether heat-dried tomato (Solanum lycopersicum L.) extracts and their MRPs confer longevity and neuroprotective effects in Caenorhabditis elegans. Heat-drying of mature green tomato resulted in increased absorbance at 294 nm and 420 nm, which indicated the presence of MRPs. Heat-dried green tomato extract and its MRP fraction exhibited DPPH and ABTS radical scavenging activities and significantly extended the lifespan of C. elegans. The MRP fraction protected against β-amyloid-, 1-methyl-4-phenylpyridinium (MPP+)-, and H2O2-induced neurotoxicity in C. elegans. These results suggest that the dry processing of unripe green tomato induces MRP formation that might protect against neurodegeneration.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.27.747