High dietary protein and fat contents exacerbate hepatic senescence and SASP in mice. (15th December 2021) - Nehme, Jamil
Abstract : Dietary choices have a profound impact on the aging process. In addition to the total amount of energy intake, macronutrient composition influences both health and lifespan. However, the exact mechanisms by which dietary macronutrients influence onset and progression of age‐associated features remain poorly understood. Cellular senescence is a state of stable growth arrest characterized by the secretion of numerous bioactive molecules with pro‐inflammatory properties. Accumulation of senescent cells is considered one of the basic mechanisms of aging and an important contributor to chronic inflammation and tissue degeneration. Whether dietary macronutrients affect the accumulation and the phenotype of senescent cells with age is still unknown. Here, we show that feeding on diets with varying ratios of dietary macronutrients for 3 months has a significant effect on different senescence‐associated markers in the mouse liver. High protein intake is associated with higher expression levels of the two classical senescence‐associated growth arrest genes, p21 and p16. Furthermore, the expression of many pro‐inflammatory secretory markers was increased in diets enriched in protein and further enhanced by increases in fat content. These results provide preliminary evidence that dietary macronutrients have a significant influence on senescence markers and merit further investigation. Abstract : Dietary macronutrients have a significant impact on health and lifespan. Although cellular senescence is now considered a basic aging mechanism, how macronutrients modulate senescent phenotypes remains largely unexplored. Here, we show that dietary macronutrients composition has a significant effect on multiple senescence‐associated markers in the mouse liver. High protein intake increases the expression of classical senescence and many pro‐inflammatory markers, which is further enhanced by increasing dietary fat content.