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Author ORCID Identifier
https://orcid.org/0000-0001-9809-4719
AccessType
Open Access Dissertation
Document Type
dissertation
Degree Name
Doctor of Philosophy (PhD)
Degree Program
Food Science
Year Degree Awarded
2019
Month Degree Awarded
May
First Advisor
Yeonhwa Park
Subject Categories
Food Biotechnology | Food Chemistry
Abstract
Chicoric acid, a hydroxycinnamic acid, has been reported to possess a variety of health benefits, including antivirus, anti-oxidation, anti-inflammation, obesity prevention and neuroprotection effects. However, its role on aging and glucose homeostasis are largely unknown. Therefore, the bioactive effects of chicoric acid on aging and glucose homeostasis were determined using Caenorhabditis elegans (C. elegans) and C2C12 myotubes, respectively. Our study showed that chicoric acid (25 and 50 µM) significantly extended the lifespan of C. elegans and increased median survival rates. The declines of pumping rate and locomotive activity, two indicators of aging, were delayed by chicoric acid. Chicoric acid also enhanced resistance to oxidative stress compared to the control. These effects were in part via AAK-2 (a homolog of AMP-activated protein kinase) and SKN-1 (a homolog of nuclear factor erythroid 2-related factor 2). Furthermore, chicoric acid significantly enhanced glucose uptake and the phosphorylation of protein kinase B (Akt) as an indicator of insulin signaling pathway independent of insulin in C2C12 myotubes. These effects were dependent of the phosphorylation of 5'-AMP-activated protein kinase α (AMPKα), via increasing the AMP/ATP ratio in C2C12 myotubes. Our study may suggest the potential of chicoric acid to be used as an anti-aging and anti-diabetic bioactive compound.
DOI
https://doi.org/10.7275/14153010
Recommended Citation
Peng, Ye, "THE BIOACTIVE EFFECTS OF CHICORIC ACID AS A FUNCTIONAL FOOD INGREDIENT" (2019). Doctoral Dissertations. 1588.
https://doi.org/10.7275/14153010
https://scholarworks.umass.edu/dissertations_2/1588