Alleviation of neurotoxicity induced by BPA in <i>Caenorhabditis elegans</i> by polyphenols from <i>Blumea laciniata</i> and their application in yogurt

The widespread use of bisphenol A (BPA) poses potential toxic risks to humans, with its neurotoxicity being particularly concerning. However, there are currently no targeted mitigation strategies for this toxicity. In this study, we utilized polyphenols derived from <i>Blumea laciniata</i> (EBL) to investigate their protective effects against BPA-induced neurotoxicity in <i>Caenorhabditis elegans</i> and assessed their application as yogurt additives. EBL effectively restores BPA-induced motility deficits in <i>C. elegans</i>. Furthermore, EBL enhances chemotaxis and learning abilities. In addition, EBL activates <i>skn-1</i> (<i>nfr-2</i>) in <i>C. elegans</i>, thereby upregulating the expression of antioxidant genes such as <i>sod-3</i>, <i>gst-4</i>, <i>ctl-1</i>, and <i>ctl-2</i>, which in turn reduces the elevated levels of reactive oxygen species (ROS) induced by BPA in <i>C. elegans</i>. This mechanism mitigates BPA-induced damage to the integrity and functionality of dopamine neurons. Incorporating EBL into yogurt at concentrations above 0.3% adversely affects its taste and physicochemical properties; however, lower concentrations yield a stable and functional food product. The findings of this study demonstrate that EBL possesses neuroprotective properties and holds promise for development as a functional food.