A potential anti-aging probiotic: Lactobacillus paracasei JS-3 extends lifespan in Caenorhabditis elegans and modulates the gut microbiota in the elderly
Abstract
Probiotics have garnered considerable attention due to their multifunctional properties, which encompass the maintenance of intestinal homeostasis, the modulation of immune responses, and the exertion of antioxidant activities. Thus, this study used the Caenorhabditis elegans model and in vitro techniques to assess the activity of gut microbiota from healthy individuals. The study investigated the anti-aging effects of the Lactobacillus paracasei JS-3 (JS-3) strain on C. elegans, as well as its regulatory role in the gut microbiota of elderly individuals. The results demonstrated that JS-3 significantly increased the mean lifespan of C. elegans by 28.02%, surpassing the 15.34% increase achieved with β-nicotinamide mononucleotide (NMN). Furthermore, JS-3 significantly increased the survival rate of C. elegans under thermal and oxidative stress conditions, improving their motility. Further analysis revealed that JS-3 reduced lipofuscin accumulation and lowered reactive oxygen species (ROS) levels within the C. elegans, while boosting antioxidant enzyme activity and decreasing malondialdehyde (MDA) content. These results demonstrate the considerable potential of JS-3 in anti-aging and antioxidant applications. In vitro fermentation results indicated that JS-3 effectively modulates the composition of gut microbiota in elderly populations, specifically by reducing the abundance of harmful bacterial genera while promoting the proliferation of beneficial bacterial genera, such as Bifidobacterium, Bacteroides, and Veillonella. These results suggest that JS-3 has the potential to be an anti-aging probiotic and provide a scientific rationale for developing novel anti-aging products.
- Lacticaseibacillus paracasei
- Microbiome composition
- Oxidative stress and ROS signalling
- Antioxidant enzyme activity
- Gut microbiota composition
- C. elegans
The paper
Beijing University of Chinese Medicine
The Journal of Nutritional Biochemistry, 23 Apr 2026

