nutrients Article A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts Guillaume Cardin 1,* , Cyril Poupet 1 , Muriel Bonnet 1 , Philippe Veisseire 1, Isabelle Ripoche 2, Pierre Chalard 2, Anne Chauder 3, Etienne Saunier 3, Julien Priam 3, Stéphanie Bornes 1 and Laurent Rios 1 1 Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, F-15000 Aurillac, France;
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[email protected]; Tel.: +33-4-73-98-70-35 Abstract: Many studies have highlighted the relationship between food and health status, with the aim of improving both disease prevention and life expectancy. Among the different food groups, fermented foods a have huge microbial biodiversity, making them an interesting source of metabolites that could exhibit health benefits. Our previous study highlighted the capacity of raw goat milk cheese, and some of the extracts recovered by the means of chemical fractionation, to increase the longevity of the nematode Caenorhabditis elegans. In this article, we pursued the investigation with a view toward understanding the biological mechanisms involved in this phenomenon.