Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 8

Consumption of Formulated Beverages Including Salmon Eggs, Brown Rice, and Snow Fungus Improved Aging and Enhanced Antioxidant Capacity

Yung-Kai Lin1, Bo Han Wu2, Yung-Hsiang Lin3 and Chi-Fu Chiang3*

1Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan. Graduate Institute of Biomedical Engineering, National Chung, Hsing University, Taichung, Taiwan

2Department of Recreation Sport and Health Promotion, National Pingtung University of Science and Technology, Pingtung, Taiwan

3Research and Design Center, TCI CO., Ltd., Taipei, Taiwan

*Corresponding Author: Chi-Fu Chiang, Research and Design Center, TCI CO., Ltd., Taipei, Taiwan.

Received: June 30, 2022; Published: September 22, 2022


Recent studies indicated that salmon egg, brown rice, and snow fungus had antioxidant and anti-aging properties. However, there were not much studies on clinical. Therefore, the objective of this study was focused on the formula beverage included salmon egg, brown rice and snow fungus to evaluate its antioxidant and anti-aging properties. In this study, the formula beverage was used to treat neuroblastoma cell line, SH-SY5Y cells, and examined mitochondrial activity, antioxidant ability. 51 subjects were divided into a placebo group (n = 27) and a formula beverage group (n = 24) for 8 weeks and then examined blood biochemistry at 0, 8 weeks. The results indicated that formula beverage increased mitochondrial activity and decreased oxidative stress in vitro. In clinical, the formula beverages increased antioxidant-sulfur compounds (f-Thiols), decreased oxidative damage marker (HsCRP) compared to the placebo group, and improved anti-aging-related genes (CCT2 and CCT7) and depression. In conclusion, formula beverage combined salmon egg with brown rice, snow fungus had antioxidant and anti-aging effects.


Keywords: Anti-Aging; Salmon Egg; Brown Rice; Snow Fungus; Oxidative Stress


  1. Ekor M. “The growing use of herbal medicines: issues relating to adverse reactions and challenges in monitoring safety”. Frontiers in Pharmacology 4 (2014): 177.
  2. Cho S. “The Role of Functional Foods in Cutaneous Anti-aging”. Journal of Lifestyle Medicine 1 (2014): 8-16.
  3. Bertram R., et al. “A simplified model for mitochondrial ATP production”. Journal of Theoretical Biology 4 (2006): 575-586.
  4. Uittenbogaard M and Chiaramello A. “Mitochondrial biogenesis: a therapeutic target for neurodevelopmental disorders and neurodegenerative diseases”. Current Pharmaceutical Design 35 (2014): 5574-5593.
  5. Sun N., et al. “The Mitochondrial Basis of Aging”. Molecular Cell 5 (2016): 654-666.
  6. Chistiakov DA., et al. “Mitochondrial aging and age-related dysfunction of mitochondria”. BioMed Research International 2014 (2014): 238463.
  7. Lobo V., et al. “Free radicals, antioxidants and functional foods: Impact on human health”. Pharmacognosy Reviews 8 (2010): 118-126.
  8. Tan BL., et al. “Nutrients and Oxidative Stress: Friend or Foe?” Oxidative Medicine and Cellular Longevity 2018 (2018): 9719584.
  9. Nimalaratne C., et al. “Egg as an Antioxidant Food Commodity: A Review”. Nutrients 10 (2015): 8274-8293.
  10. Yanagimachi R., et al. “Chemical and physical guidance of fish spermatozoa into the egg through the micropyledagger,double dagger”. Biology of Reproduction 4 (2017): 780-799.
  11. Mahaffey KR., et al. “Balancing the benefits of n-3 polyunsaturated fatty acids and the risks of methylmercury exposure from fish consumption”. Nutrition Reviews 9 (2011): 493-508.
  12. Hamre K., et al. “Antioxidant nutrition in Atlantic salmon (Salmo salar) parr and post-smolt, fed diets with high inclusion of plant ingredients and graded levels of micronutrients and selected amino acids”. PEER Journal (2016): 4.
  13. Ravichanthiran K., et al. “Phytochemical Profile of Brown Rice and Its Nutrigenomic Implications”. Antioxidants (Basel)6 (2018).
  14. Goufo P and Trindade H. “Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, gamma-oryzanol, and phytic acid”. Food Science and Nutrition 2 (2014): 75-104.
  15. Anusiya G., et al. “A review of the therapeutic and biological effects of edible and wild mushrooms”. Bioengineered 2 (2021): 11239-11268.
  16. Chiu CH., et al. “Amelioration of Obesity in Mice Fed a High-Fat Diet with Uronic Acid and ndash;Rich Polysaccharides Derived from Tremella fuciformis”. Polymers (Basel)8 (2021): 1514.
  17. Chen B. “Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro”. Carbohydrate Polymers 81 (2010): 420-424.
  18. Shen T., et al.Tremella fuciformis polysaccharide suppresses hydrogen peroxide-triggered injury of human skin fibroblasts via upregulation of SIRT1”. Molecular Medicine Reports 2 (2017): 1340-1346.
  19. Fan W., et al. “Transcriptional profile of SH-SY5Y human neuroblastoma cells transfected by Toxoplasma rhoptry protein 16”. Molecular Medicine Reports 5 (2016): 4099-4108.
  20. Schieber M and Chandel NS. “ROS function in redox signaling and oxidative stress”. Current Biology 10 (2014): R453-462.
  21. Liguori I., et al. “Oxidative stress, aging, and diseases”. Clinical Interventions in Aging 13 (2018): 757-772.
  22. Resende DISP., et al. “Trends in the use of marine ingredients in anti-aging cosmetics”. Algal Research 55 (2021): 102273.
  23. Brunt EG and Burgess JG. “The promise of marine molecules as cosmetic active ingredients”. 40.1 (2018): 1-15.
  24. Yeates SE., et al. “Assessing risks of invasion through gamete performance: farm Atlantic salmon sperm and eggs show equivalence in function, fertility, compatibility and competitiveness to wild Atlantic salmon”. Evolutionary Applications 4 (2014): 493-505.
  25. Yoshino A., et al. “Chum salmon egg extracts induce upregulation of collagen type I and exert antioxidative effects on human dermal fibroblast cultures”. Clinical Interventions in Aging 11 (2016): 1159-1168.
  26. Yu X., et al. “Plasma n-3 and n-6 fatty acids and inflammatory markers in Chinese vegetarians”. Lipids in Health and Disease 13 (2014): 151.
  27. Nakano T and Wiegertjes G. “Properties of Carotenoids in Fish Fitness: A Review”. Marine Drugs 11 (2020).
  28. Wani AL., et al. “Omega-3 fatty acids and the treatment of depression: a review of scientific evidence”. Integrative Medicine Research 3 (2015): 132-141.
  29. Thitinunsomboon S., et al. “Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation”. Food Science and Technology International 1 (2013): 25-33.
  30. Tu J., et al. “Exogenous GABA improves the antioxidant and anti-aging ability of silkworm (Bombyx mori)”. Food Chemistry 383 (2022): 132400.
  31. Pérez Ternero C., et al. “Ferulic acid, a bioactive component of rice bran, improves oxidative stress and mitochondrial biogenesis and dynamics in mice and in human mononuclear cells”. The Journal of Nutritional Biochemistry (2017): 48.
  32. Mahmoud A., et al. “Ferulic acid protects against methotrexate nephrotoxicity: Via activation of Nrf2/ARE/HO-1 signaling and PPARγ, and suppression of NF-κB/NLRP3 inflammasome axis”. Food and Function (2019): 10.
  33. Mamiya T., et al. “Effects of pre-germinated brown rice on depression-like behavior in mice”. Pharmacology Biochemistry and Behavior 1 (2007): 62-67.
  34. Ma X., et al. “A review on the production, structure, bioactivities and applications of Tremella polysaccharides”. International Journal of Immunopathology and Pharmacology 35 (2021): 20587384211000541.
  35. Hu S., et al. “Mitochondria Related Pathway Is Essential for Polysaccharides Purified from Sparassis crispa Mediated Neuro-Protection against Glutamate-Induced Toxicity in Differentiated PC12 Cells”. International Journal of Molecular Sciences 2 (2016).


Citation: Chi-Fu Chiang., et al. “Consumption of Formulated Beverages Including Salmon Eggs, Brown Rice, and Snow Fungus Improved Aging and Enhanced Antioxidant Capacity". Acta Scientific Nutritional Health 6.10 (2022): 43-48.


Copyright: © 2022 Chi-Fu Chiang., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 10, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US