Lactobacillus plantarum fermented Laminaria japonica alleviates UVB-induced epidermal photoinflammation via the Keap-1/Nrf2 pathway

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2023-08-01 DOI:10.1016/j.jff.2023.105693

Zixin Song , Qianru Sun , Yuhua Xu , Yuncai Tian , Jiaxuan Fang , Ziwen Wang , Jiman Geng , Dongdong Wang , Changtao Wang , Meng Li

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Abstract

UVB-induced human immortal keratinocyte (HaCaT) cell damage model was established to investigate the mitigating effect of Laminaria japonica Lactobacillus plantarum subsp. plantarum fermentation broth (LJf) on epidermal photoinflammation and barrier function impairment. Compared to unfermented Laminaria japonica (LJ), LJf contains higher levels of potent substances, as well as stronger in vitro antioxidant activity. LJf is able to scavenge excessive reactive oxygen species (ROS) and increase intracellular antioxidant enzyme content and synthesis levels. We also find that LJf is superior to LJ in inhibiting the release of ILs, TNF-α and MMP-9. LJf also increased the synthesis level of barrier function proteins and decreased the secretion level of Kallikrein-7 (KLK-7), effectively alleviating the level of inflammation, abnormal cell shedding, and impaired barrier function in the epidermis. LJf can inhibit the transcription levels of downstream regulators and inflammatory factors by activating the Nrf2 signaling pathway. Safety experiments reveal that LJf is non-irritating.

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植物乳杆菌发酵海带通过Keap-1/Nrf2途径缓解UVB诱导的表皮光炎症

建立uvb诱导的人不朽角化细胞(HaCaT)细胞损伤模型，探讨植物乳杆菌对海带(海带)的抑制作用。植物发酵液(LJf)对表皮光炎症和屏障功能损害的影响。与未发酵的海带(LJ)相比，LJf含有更高水平的有效物质，并具有更强的体外抗氧化活性。LJf能够清除过多的活性氧(ROS)，增加细胞内抗氧化酶的含量和合成水平。我们还发现LJf在抑制il、TNF-α和MMP-9的释放方面优于LJ。LJf还增加了屏障功能蛋白的合成水平，降低了klikrein -7 (KLK-7)的分泌水平，有效缓解了表皮的炎症水平、细胞脱落异常和屏障功能受损。LJf通过激活Nrf2信号通路抑制下游调节因子和炎症因子的转录水平。安全实验表明LJf无刺激性。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.