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Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid

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Abstract

Cinnamaldehyde is an excellent natural antioxidant with high antioxidant activity, but its function in food or human digestive tract under acidic conditions remains to be studied. The effects of cinnamaldehyde in the presence of lactic acid on oxidative stress of Caenorhabditis elegans and the underlying molecular mechanisms were investigated in the present study. Results showed that cinnamaldehyde with or without lactic acid exhibited good antioxidant ability, represented by high SOD and CAT activities in C. elegans, while lactic acid exerted no effect on the antioxidant enzymes. Trace elements, like Cu, Fe, or Se, are important for the activities of antioxidant enzymes. Data of metal elements analysis revealed that cinnamaldehyde made big differences on the levels of Mn, Cu, Se of worms compared with single lactic acid treatment. Moreover, mechanistic study suggested that in the presence of lactic acid, cinnamaldehyde could enhance the expressions of akt-2, age-1 to increase the antioxidant activities. In addition, we found that lactic acid was able to change the metabolic profile of cinnamaldehyde in C. elegans, characterized by nucleosides and amino acids, which were involved in the purine metabolism, the biosynthesis, and metabolism of some amino acids, etc. This study provides a theoretical basis for further revealing the functional activity and mechanism of cinnamaldehyde under acidic conditions.

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Data Availability

All data generated or analyzed during this study are included in this published article and its supplementary information files.

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Acknowledgements

We thank Jiangnan University, Jiangsu University, Cairo University and the National Research Centre for providing the platform and our colleagues from these institutions.

Funding

This work is supported by the open project program of State Key Laboratory of Food Science and Resources, Jiangnan University (grant number: SKLF-KF-202113) and Key Research and Development Project of Zhenjiang (grant number:NY2022023).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China

    Yansheng Zhao

  2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China

    Yansheng Zhao, Mei **ao, Aya Samy Eweys, Juan Bai & **ang **ao

  3. Food Science Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt

    Aya Samy Eweys

  4. Agricultural Microbiology Department, National Research Centre, Cairo, 12622, Egypt

    Osama M. Darwesh

Authors
  1. Yansheng Zhao
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  2. Mei **ao
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  4. Juan Bai
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  5. Osama M. Darwesh
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  6. **ang **ao
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Contributions

Conceptualization, Y.Z.; writing—original draft preparation, M.X. and Y.Z.; writing—review and editing, Y.Z., A.S.E., J.B., O.M.D., and X.X.; supervision, X.X.; funding acquisition, X.X. All authors have read and agreed to the published version of the manuscript.

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Correspondence to **ang **ao.

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Zhao, Y., **ao, M., Eweys, A.S. et al. Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid. Plant Foods Hum Nutr 78, 683–690 (2023). https://doi.org/10.1007/s11130-023-01094-2

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