Dihydromyricetin delays aging in Caenorhabditis elegans by activating autophagy and lysosomal pathways

  • GAN Dan ,
  • YU Haiyang ,
  • LI Shiming
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  • 1(Xianle Health Technology Co., Ltd., Shanghai 201702, China)
    2(College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2025-05-13

  Revised date: 2025-07-11

  Online published: 2025-12-15

Abstract

With the global population aging rapidly, developing aging intervention strategies has become a critical public health priority.Dihydromyricetin (DHM), a key bioactive compound in the medicinal-edible plant Ampelopsis grossedentata, exhibits multiple health-promoting properties.This study investigated the anti-aging effects and mechanisms of DHM using the classic aging model organism Caenorhabditis elegans.Lifespan assays revealed that DHM (1 mmol/L) significantly extended the median lifespan of wild-type C.elegans from 28 to 36 days.Genetic analyses using autophagy dysfunction (atg-7 mutants) and lysosomal dysfunction (vha-3 mutants) strains demonstrated that DHM’s lifespan extension depended on both autophagy and lysosomal pathways.DHM effectively delayed age-related morphological degeneration of gamma-aminobutyric acid (GABA) ergic neurons and muscle cells.It also improved locomotor capacity in aged C.elegans, increasing body bends from 14 to 16 per 30-second interval.Fluorescence imaging of mitochondria in muscle-specific transgenic strains showed that DHM maintained mitochondrial structural integrity during aging, a protective effect linked to enhanced lysosomal autophagy activity.Mechanistically, DHM delays aging in C.elegans through coordinated activation of autophagy (atg-7) and lysosomal pathways (vha-3).This study provides theoretical support for DHM’s potential application as a functional nutrient or dietary supplement for healthy aging.

Cite this article

GAN Dan , YU Haiyang , LI Shiming . Dihydromyricetin delays aging in Caenorhabditis elegans by activating autophagy and lysosomal pathways[J]. Food and Fermentation Industries, 2025 , 51(22) : 333 -341 . DOI: 10.13995/j.cnki.11-1802/ts.043275

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