Anti-melanogenic effect of a novel oligosaccharide derived from almond on forskolin-stimulated melanogenesis in B16F10 melanoma cells

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-09-07 DOI:10.1016/j.fbio.2024.105013
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Abstract

The application of natural products for regulating skin pigmentation is increasingly being acknowledged due to their security and proven efficacy. Almond (Amygdalus communis L.) is an edible nut plant with significant nutritional value and medicinal attributes. In this research, oligosaccharide (ACO-II-1) was extracted and isolated applying gel chromatography techniques from the aqueous extract of almond kernel. Structural characterization of ACO-II-1 was conducted using ESI-MS, methylation analysis and 1D/2D-NMR. The findings indicated that ACO-II-1 was composed of fructose and glucose and the glycosidic bond predominantly featured β-D-Fruf-(1 → 2)-β-D-Fru-(1 → 6)-α-D-Glcp-(1 → 1)-α-D-Glcp. Moreover, ACO-Ⅱ-1 possessed strong antioxidant activity and notable inhibitory effect on melanogenesis in forskolin (FSK)-induced B16F10 melanoma cells. Subsequent mechanism investigation was conducted and suggested that the anti-melanogenic properties of ACO-Ⅱ-1 might be attributed to its modulation of the Mitogen-activated protein kinases (MAPKs) and β-catenin signaling pathways. These results indicated that edible plant derived ACO-II-1 might be served as promising inhibitor of hyperpigmentation with potential application in pharmaceutical and skin-care sector.

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杏仁中提取的一种新型寡糖对 B16F10 黑色素瘤细胞中由福斯可林刺激的黑色素生成具有抗黑色素生成作用
天然产品因其安全性和经证实的功效,越来越多地被用于调节皮肤色素沉着。杏仁(Amygdalus communis L.)是一种可食用的坚果植物,具有重要的营养价值和药用价值。本研究采用凝胶色谱技术从杏仁水提取物中提取并分离出寡糖(ACO-II-1)。利用 ESI-MS、甲基化分析和 1D/2D-NMR 对 ACO-II-1 进行了结构表征。研究结果表明,ACO-Ⅱ-1 由果糖和葡萄糖组成,糖苷键主要为 β-D-Fruf-(1 → 2)-β-D-Fru-(1 → 6)-α-D-Glcp-(1 → 1)-α-D-Glcp 。此外,ACO-Ⅱ-1 还具有很强的抗氧化活性,并对福斯可林(FSK)诱导的 B16F10 黑色素瘤细胞的黑色素生成具有显著的抑制作用。随后进行的机理研究表明,ACO-Ⅱ-1的抗黑色素生成特性可能是由于它调节了丝裂原活化蛋白激酶(MAPKs)和β-catenin信号通路。这些结果表明,从可食用植物中提取的 ACO-II-1 可作为一种有前景的色素沉着抑制剂,有望应用于制药和护肤领域。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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