Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-07 DOI:10.1007/s10068-024-01660-7

Yihan Zhang, Guangye Huang, Zhen Zhang, Yongzhao Xu, Jiaoyan Ren, Wei Sun, Jianwen Chen, Ruikun He

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Abstract

The oral consumption of collagen hydrolysates derived from various animal tissues has been demonstrated to have beneficial effects on skin health, particularly in combating the signs of aging. Here in this study, a novel animal-derived FS-Collagen hydrolysates were developed and its effects against skin aging was analyzed in a new mice skin aging model established through a combination of UV irradiation and d-galactose induction. 8 Weeks of oral FS-Collagen administration demonstrated significant protective effects against skin aging in mice, evidenced by the preservation of the skin’s macroscopic appearance, the restoration of skin composition and structure, an enhancement in antioxidant capacity and the inhibition of inflammation. Additionally, FS-Collagen safeguards skin barrier integrity and cellular connections, particularly by maintaining the expression levels of Dsg1 and Jam-A. In summary, the FS-Collagen exhibits positive effects in countering skin aging and holds promise as an alternative functional nutrition supplement for anti-skin aging care.

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新型 FS 胶原水解物对紫外线和 d-半乳糖诱导的皮肤老化的保护作用

口服从各种动物组织中提取的胶原蛋白水解物已被证明对皮肤健康有好处，尤其是在抗衰老方面。本研究开发了一种新型动物提取物 FS-胶原蛋白水解物，并在通过紫外线照射和 d-半乳糖诱导建立的新型小鼠皮肤衰老模型中分析了其抗击皮肤衰老的效果。小鼠口服 FS-Collagen 8 周后，皮肤的宏观外观得到保护，皮肤成分和结构得到恢复，抗氧化能力得到增强，炎症得到抑制，这些都证明了 FS-Collagen 对小鼠皮肤衰老具有显著的保护作用。此外，FS-Collagen 还能保护皮肤屏障的完整性和细胞连接，特别是通过维持 Dsg1 和 Jam-A 的表达水平。总之，FS-胶原蛋白在对抗皮肤老化方面表现出积极的效果，有望成为抗皮肤老化护理的另一种功能性营养补充剂。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.