Effect of astaxanthin in rich cookies on anti-ageing process associated with expression of the FOXO3 gene in vivo

Title : Effect of astaxanthin in rich cookies on anti-ageing process associated with expression of the FOXO3 gene in vivo

Abstract:

Natural astaxanthin (ASTA) is a powerful antioxidant due to its unique chemical structure, which traps free radicals in the cell membrane with its long polyene chain. This study aimed to evaluate functional cookies enriched with astaxanthin (ASTA) on anti-ageing activity by investigating liver antioxidant and FOXO3 gene expression in heart. In the in vivo experiments, Sprague-Dawley male rats were used to evaluate the effects of ASTA-enriched cookies on liver anti-oxidant enzyme and Foxo3 gene expression. which were divided into five groups and fed cookies enriched with varying concentrations of ASTA (0%, 10%, 15%, and 20%) over a period of eight weeks. At the end of the experiment, liver and heart tissues were collected to analyze antioxidant enzyme activity superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) as well as FOXO3 gene expression compared to the control group. The results demonstrated a significant increase in antioxidant enzyme activity in all ASTA-treated groups compared to the control group (p < 0.001). Notably, higher concentrations of ASTA (15% and 20%) showed the most pronounced effects, enhancing the enzymatic activity against oxidative stress. In addition, a significant upregulation of FOXO3 gene expression was observed in the 15% and 20% ASTA concentration, with approximately a two fold in the group consumed (15%) of ASTA increase compared to the control, indicating a potential role in promoting longevity and cellular protection. These findings conducted that ASTA-enriched functional foods may contribute to reducing oxidative stress and modulating key genetic pathways associated with aging. Adding ASTA into commonly consumed food products, such as cookies, presents a promising strategy for developing functional foods with anti-aging benefits. In conclusion, dietary astaxanthin demonstrates significant potential as a natural bioactive compound capable of enhancing antioxidant defense mechanisms and regulating longevity-related gene expression, supporting its application in both the food industry and preventive health strategies
Keywords: Aging Process, Antioxidant Enzymes, Astaxanthin, FOXO3, Gene Expression

Biography:

Bayan Yousef Al-Tarifi is a motivated and dedicated professional in Clinical Nutrition and Dietetics, with a strong interest in evidence-based practice and health promotion. She has been actively involved in organizing academic and health-related initiatives, including awareness campaigns and student-led events, reflecting her commitment to advancing community health and professional engagement. She has also contributed to establishing collaborations with healthcare and nutrition institutions, supporting the development of training opportunities for students and graduates. These experiences have strengthened her skills in communication, teamwork, and leadership within multidisciplinary environments. Her areas of interest include clinical nutrition, public health nutrition, and patient education. She is passionate about continuous learning and aspires to contribute to improving health outcomes through effective and practical nutritional approaches.