{"title":"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","authors":"Yihan Zhang, Guangye Huang, Zhen Zhang, Yongzhao Xu, Jiaoyan Ren, Wei Sun, Jianwen Chen, Ruikun He","doi":"10.1007/s10068-024-01660-7","DOIUrl":null,"url":null,"abstract":"<p>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 <span>d</span>-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.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"9 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging\",\"authors\":\"Yihan Zhang, Guangye Huang, Zhen Zhang, Yongzhao Xu, Jiaoyan Ren, Wei Sun, Jianwen Chen, Ruikun He\",\"doi\":\"10.1007/s10068-024-01660-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 <span>d</span>-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.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"9 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-08-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01660-7\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01660-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging
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.
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.
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