Tapioca starch nanoparticles loaded with astaxanthin extend the lifespan of Caenorhabditis elegans by activating DAF-16.

Wentong Chen, Bingbing Song, Wen Xia, Rui Hai Liu

College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China.College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China. · pubmed

Paper

Abstract

Astaxanthin (ASTA) has anti-aging properties but is limited by poor oral bioavailability. Nanostarch has emerged as a promising carrier to enhance the delivery of bioactive compounds, attracting growing interest in functional food research. This study prepared ASTA-loaded tapioca starch nanoparticles and characterized their structure. Meanwhile, Caenorhabditis elegans was used as a model to study the anti-aging activity of nanostarch-astaxanthin (NS-ASTA).

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Research summary

The study claims that tapioca starch nanoparticles loaded with astaxanthin can extend the lifespan of Caenorhabditis elegans by activating DAF-16. This research is relevant as it explores a potential method for lifespan extension through the activation of a key longevity pathway, DAF-16, which is associated with aging processes.

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