Life-span extension by pigmented rice bran in the model yeast Saccharomyces cerevisiae

• Main Authors: Sunthonkun, Pitchapat, Palajai, Rinsai, Somboon, Pichayada, Chua, Lee Suan, Ungsurangsri, Malyn, Soontorngun, Nitnipa
• Format: Article
• Language: English
• Published: Nature Research 2019
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/89546/1/ChuaLeeSuan2019_Life-SpanExtensionbyPigmentedRiceBran.pdf; http://eprints.utm.my/id/eprint/89546/; http://dx.doi.org/10.1038/s41598-019-54448-9
• Institution: Universiti Teknologi Malaysia

Benefits of whole grains as dietary supplements and active ingredients in health products have been promoted. Despite being neglected as an agricultural byproduct of polished rice, pigmented rice bran has emerged as a promising source of natural anti-aging compounds. Indeed, the extract of red rice bran Hom Dang cultivar contained rich phenolic acids and flavonoids. It displayed high antioxidant activities in vitro and in vivo assays. Using yeast model, extract and bioactive compounds, quercetin and protocatechuic acid found in the rice bran pericarp, effectively reduced levels of intracellular reactive oxygen species (ROS), restored plasma membrane damages and prolonged life-span of pre-treated wild-yeast cells. Importantly, these molecules modulated life span-extension through a mechanism of ROS reduction that resembles to that operated under the highly conserved Tor1- and Sir2-dependent signaling pathways, with the human homologs TORC1 and SIRT1, respectively. The key longevity factors Sch9 and Rim15 kinases, Msn2/4 regulators and a novel transcription factor Asg1, the antioxidant enzymes superoxide dismutases and glutathione peroxidases played important role in mediating longevity. Yeast clearly provides an instrumental platform for rapid screening of compounds with anti-aging efficacies and advances knowledge in the molecular study of ageing.