Resveratrol Attenuates Oxidative Stress and Extends Life Span in the Annual Fish Nothobranchius guentheri

Abstract

Resveratrol is a natural polyphenol derived mainly from the skin of grapes and from red wine. Resveratrol prolongs life span in several invertebrates, but this function is not found in mice. Our recently published paper demonstrated that resveratrol prolonged longevity of the annual fish Nothobranchius guentheri, a promising vertebrate model for anti-aging research. However, the anti-aging process by resveratrol remains largely unexplored, and little is known about its effects on oxidative stress. In this study, by long-term supplementation of resveratrol from sexual maturity onward in the annual fish, we detected survivorship and oxidative stress at three different developmental stages in vivo. A total of 112 fish were fed with resveratrol in the concentration of 200 μg/gram food and 111 fish without resveratrol from 16 weeks of age until to the end of their lives. The mean and maximum life spans of the fish treated with resveratrol were extended by 17.34% and 17.66%, respectively, compared to the fish in control group. The markers of oxidative stress, such as the levels of reactive oxygen species (ROS), the activities of anti-oxidant enzymes, and the degree of oxidative damage, were detected at 6, 9, and 12 months, respectively. The results showed that levels of ROS and oxidative damage increased and activities of anti-oxidant enzymes appeared to decrease with age. Resveratrol treatment significantly attenuated the increase of ROS and oxidative damage and up-regulated the decrease of anti-oxidant enzyme activities induced by aging. Our results demonstrated that resveratrol decreased oxidative stress and extended life span in this short-lived fish.

Suppressive effects of sirtinol on human cytomegalovirus (hCMV) infection and hCMV-induced activation of molecular mechanisms of senescence and production of reactive oxygen species

“…Sirtinol, a well-characterized sirtuin inhibitor (Grozinger et al, 2001; Mai et al, 2005; Villalba and Alcain, 2012), surprisingly displayed potent anti-hCMV activity. While resveratrol is known to inhibit replicative senescence and have anti-oxidative property (Giovannelli et al, 2011; Liu et al, 2015), here we have further shown, also for the first time, the suppressive effects of sirtinol on hCMV-induced activation of molecular mechanisms of senescence and ROS production. These suppressive effects are likely mediated by molecular mechanisms other than SIRT-1 pathway as sirtinol at the tested concentration showed minimal or no suppression on SIRT-1 expression (data not shown).…”

The contribution of oxidative stress to platelet senescence during storage

“…Resveratrol (3,4′,5‐trihydroxy‐ trans ‐stilbene) is a natural polyphenolic compound found in grape skins, peanuts, and red wine with little to no toxicity even at high doses . In particular, resveratrol has been reported to extend the life span of organisms . We investigated the role of resveratrol during platelet storage.…”

Intermittent food restriction initiated late in life prolongs lifespan and retards the onset of age-related markers in the annual fish Nothobranchius guentheri

“…The tissues were embedded in optical cutting temperature compound, and sectioned at 10 lm thickness under -20°C (Leica, Germany). Auto-fluorescence of lipofuscin (LF) was observed under a fluorescence microscope with blue (450-490 nm) excitation light and 520 nm emission filters, and the fluorescent areas were quantified by Image J software (Liu et al 2015).…”

“…They have thus become an emerging model organism for aging studies in recent years (Dance 2016;Genade et al 2005;Liu et al 2012;Valenzano et al 2015). Previous studies have examined the effects of DR (Terzibasi et al 2009), temperature reduction (Lu and Hsu 2015;Wang et al 2014) and feeding with resveratrol (Liu et al 2015;Valenzano et al 2006) on longevity and age-related markers in Nothobranchius. However, no studies have tested the influences of IF on longevity and aging kinetics to date in the fish.…”