Oral administration of collagen peptide in SKH-1 mice suppress UVB-induced wrinkle and dehydration through MAPK and MAPKK signaling pathways, in vitro and in vivo evidence

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-07-03 DOI:10.1007/s10068-023-01362-6

Cheol Hyeon Cho, Wonchul Lim, Woo-Jin Sim, Tae-Gyu Lim

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Abstract

Skin aging is induced by exposure to extrinsic factors, causing various diseases and adversely affecting aesthetics. Studies have suggested that as the quality of life improves, demand for beauty and nutritional cosmetics increases. Here, the protective effects of collagen peptide against UV-induced skin damage were evaluated in vitro and in vivo. Collagen peptide inhibited water loss and UVB irradiation-induced HA degradation in the skin of SKH-1 mice. Additionally, collagen peptide dose-dependently inhibited UVB-induced wrinkle formation, epidermal thickness, and elastase activity. These results suggest that collagen peptide regulates collagen degradation through the MAPK and MAPKK pathway. In addition, collagen peptide administration did not affect changes in weight of the liver, spleen, and kidney, or enzymatic indicators of liver damage. Taken together, oral administration of collagen peptide improved the effects of UV-induced skin aging without toxicity. Therefore, this study supports the development of collagen peptide for skin aging prevention in nutricosmetic products.

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体外和体内均有证据表明，口服SKH-1小鼠胶原肽可通过MAPK和MAPKK信号通路抑制uvb诱导的皱纹和脱水

皮肤老化是由外在因素引起的，会导致各种疾病，并对美观产生不利影响。研究表明，随着生活质量的提高，人们对美容和营养化妆品的需求也在增加。本研究评估了胶原蛋白肽对紫外线引起的皮肤损伤的体外和体内保护作用。胶原蛋白肽抑制了 SKH-1 小鼠皮肤的水分流失和紫外线诱导的 HA 降解。此外，胶原蛋白肽剂量依赖性地抑制了紫外线诱导的皱纹形成、表皮厚度和弹性蛋白酶活性。这些结果表明，胶原蛋白肽可通过 MAPK 和 MAPKK 途径调节胶原蛋白降解。此外，服用胶原蛋白肽不会影响肝脏、脾脏和肾脏重量的变化，也不会影响肝损伤的酶指标。综上所述，口服胶原蛋白肽可改善紫外线引起的皮肤老化，且无毒性。因此，这项研究支持在营养美容产品中开发用于预防皮肤老化的胶原蛋白肽：在线版本包含补充材料，可查阅 10.1007/s10068-023-01362-6。

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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.