aging – mycolab.ai

Fungal Bioactive Compounds as Emerging Therapeutic Options for Age-Related Neurodegenerative Disorders

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Mushrooms contain special compounds that may help protect our brains as we age. These fungal compounds fight inflammation, reduce harmful free radicals, and help clear out damaged cellular parts—all things that slow down brain aging and diseases like Alzheimer’s and Parkinson’s. While the research looks very promising in lab and animal studies, scientists still need to figure out how to make these compounds work better in the human body and prove they’re safe and effective in patients.

The Effect of 2′-Fucosyllactose on Gut Health in Aged Mice

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This research shows that 2′-fucosyllactose, a natural compound found in breast milk, can significantly improve gut health in older mice. The treatment strengthened the intestinal barrier, reduced harmful inflammation, and increased beneficial bacteria populations. These findings suggest that 2′-FL could be developed as a food supplement to help older people maintain better digestive and immune health.

Investigating the Neuroprotective, Hepatoprotective, and Antimicrobial Effects of Mushroom Extracts

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This study examined four types of edible mushrooms to see if they could protect against aging and fight harmful bacteria. Researchers gave mice an aging-inducing substance and then treated them with mushroom extracts. The mushrooms, particularly Lion’s Mane (Hericium erinaceus), helped prevent brain and liver damage, reduced inflammation, and showed antibacterial effects against multiple bacterial strains. These findings suggest mushrooms could be useful natural supplements to promote health and combat age-related decline.

Editorial: Dietary polysaccharides and brain health

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This editorial examines how eating foods rich in polysaccharides, such as grains, fruits, and mushrooms, may help protect brain health and cognitive function as we age. The research suggests these foods work through the gut microbiota, which communicates with the brain via the gut-brain axis. While single fiber sources show modest effects, combining different types of fermentable fibers may be more effective for improving memory and preventing age-related cognitive decline.

Neuronal TIMP2 regulates hippocampus-dependent plasticity and extracellular matrix complexity

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Scientists discovered that a protein called TIMP2, which is naturally higher in young blood, plays a crucial role in maintaining brain memory and learning ability. Using laboratory mice, they found that TIMP2 helps keep the brain’s cellular environment flexible by controlling the buildup of structural proteins around nerve connections. Without adequate TIMP2, the brain develops more rigid connections that interfere with forming new memories and creating new brain cells, mimicking changes seen in aging and cognitive decline.

β-chitosan attenuates hepatic macrophage-driven inflammation and reverses aging-related cognitive impairment

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Researchers found that β-chitosan, a compound extracted from squid parietal bone, can reverse age-related memory and learning problems in mice, zebrafish, and worms. The compound works by reducing excessive inflammation in the liver and lowering inflammatory chemicals in the blood, which in turn reduces brain inflammation. This discovery suggests a direct connection between liver health and brain aging, and β-chitosan may offer a new therapeutic approach for age-related cognitive decline.

Anoectochilus roxburghii Extract Extends the Lifespan of Caenorhabditis elegans through Activating the daf-16/FoxO Pathway

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Researchers studied a traditional Asian orchid plant (Anoectochilus roxburghii) and found it can extend the lifespan of laboratory worms by about 16% and help them resist stress from UV light and heat. The plant works by activating a specific genetic pathway that increases the worm’s natural antioxidant defenses, protecting cells from damage. These findings suggest the plant could potentially be developed into anti-aging products for humans.

Primary cilia in the mature brain: emerging roles in Alzheimer’s disease pathogenesis

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Primary cilia are small hair-like structures on brain cells that act like sensory antennas, helping regulate memory and thinking ability. In Alzheimer’s disease, these structures become abnormally shaped and function poorly, contributing to memory loss and cognitive decline. The shape and function of primary cilia change as the brain ages and when amyloid plaques develop, suggesting they could be targeted with new treatments to slow Alzheimer’s progression.

Long-Term Food Variety and Dietary Patterns Are Associated with Frailty among Chinese Older Adults: A Cohort Study Based on CLHLS from 2014 to 2018

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This study found that older Chinese adults who maintained a varied diet over four years had significantly lower rates of frailty compared to those with limited food variety. Two specific eating patterns were particularly beneficial: one including eggs, beans, pickles and some sugar, and another rich in fruits, vegetables, meat and fish. The findings suggest that encouraging elderly people to eat a diverse range of foods consistently over time may help prevent frailty and maintain better health in later life.

Research Keyword: aging