Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose

This study focused on the protective health effects of yellow rice wine (YRW), and their potential mechanisms. Symptoms of aging were induced in mice using D-galactose (D-gal). Different doses of YRW (4, 8, and 12 mL/kg BW) were orally administrated to D-gal-treated mice for a period of six weeks. Results indicate that YRW markedly increases the activity of antioxidant enzymes and reduces the content of MDA in the brain and liver. A forced swim test (FST) showed that moderate intake of YRW significantly decreased the duration of immobility, reduced the blood content of urea nitrogen and lactic acid, and increased hepatic glycogen storage. Results from the Morris water maze suggested that YRW significantly reverses cognitive impairment and also alleviates neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3. These results provide evidence for the potential role of YRW in reducing the symptoms of aging.
Source: Food Science and Human Wellness - Category: Food Science Source Type: research