Enhancing the Anti-Aging Potential of Green Tea Extracts Through Liquid-State Fermentation with Aspergillus niger RAF106.
Many natural compounds hold promise for health and longevity, and scientists are constantly looking for ways to enhance these benefits. Green tea, for example, is well-known for its beneficial properties, but researchers have discovered that a specific fermentation process can unlock even greater anti-aging potential. This study explored how a particular fungus, called Aspergillus niger RAF106, can transform green tea extracts through liquid-state fermentation. The results showed a remarkable improvement in the anti-aging effects of the tea extracts after fermentation. In a model organism, the fermented tea significantly extended lifespan and boosted several markers of health, including better movement, increased resistance to stress, improved mitochondrial function (the powerhouses of our cells), and enhanced antioxidant properties that combat cellular damage. This positive effect was found to work through specific biological pathways within the organism. The fermentation process also led to the discovery of new compounds with anti-aging properties, such as proanthocyanidin A2, aromadendrin, and dalbergioidin, which were enriched in the fermented extract. These findings suggest a promising new approach for developing advanced ingredients aimed at delaying aging and promoting overall well-being.