Effects and mechanisms of a prototype goji-derived nanovesicles-enriched beverage for conflicting cellular senescenceOA
Goji(Lycium barbarum L.)berries,a traditional Chinese herbal remedy,have long been used as both medicine and food due to their numerous health benefi ts.Today,the most popular form of goji consumption is commercial beverages,particularly goji not-from-concentrate(NFC)juice.However,the bioactive substances in goji berries are often lost during production,transportation,and storage,limiting the juice’s potential health benefits.In this study,we introduce goji-derived nanovesicles(GqDNVs)into goji NFC juice to enhance its health effects.These GqDNVs,which help prevent senescence in skeletal muscles,are added to create a composite beverage that we have named“QiNeng”.The targeted metabolomic profi ling and small RNA sequencing analyses reveal that both QiNeng and goji NFC juice contain amino acids,miRNAs,and other bioactive substances.Notably,functional miRNAs,amino acids,and lipids were detected in C2C12 muscle cells after co-culturing with QiNeng and goji NFC juice.Compared to goji NFC juice alone,QiNeng not only retains similar antioxidant properties but also shows greater efficacy in inhibiting the cellular senescence,preventing myotube atrophy,promoting mitochondrial function,and improving energy-related metabolism.QiNeng enhances energy metabolism,supports cell growth,and inhibits muscle cell senescence,making up for the defi ciencies of standard goji NFC juice.
Xiaolei Zhou;Jiaxue Gao;Shiyin Xu;Huanhuan Zhou;Zixuan Zhang;Mingmeng Tang;Yuxiao Liao;Zhao Peng;Andreas K.Nüssler;Rui Zhang;Shaojun Shi;Liegang Liu;Wei Yang
Department of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Traumatology,BG Trauma Center,University of Tübingen,Tübingen 72076,GermanyDepartment of Pharmacy,Union Hospital,Tongji Medical College,Huazhong University of Science and Technology,Wuhan 430022,ChinaDepartment of Pharmacy,Union Hospital,Tongji Medical College,Huazhong University of Science and Technology,Wuhan 430022,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,ChinaDepartment of Nutrition and Food Hygiene,Hubei Key Laboratory of Food Nutrition and Safety,Tongji Medical College,Huazhong University of Science and Technology,430030,China Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health,School of Public Health,Tongji Medical College,Huazhong University of Science and Technology,430030,China NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development,Tongji Medical College,Huazhong University of Science and Technology,430030,China
轻工纺织
GojiQiNengGoji-derived nanovesiclesNot-from-concentrate juiceEnergy-related metabolismCellular senescence
《Food Science and Human Wellness》 2026 (6)
P.2943-2960,18
supported by the National Key Research and Development Program of China(2022YFC3600600)Natural Science Foundation of Hubei Province(2021CFB313)Fundamental Research Funds for the Central Universities(HUST:YCJJ202201012)。
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