Hao Wang , Xueping Chen , Jing Li , Zixiang Chen , Aijing Zhou , Li Ye
{"title":"桑椹（Morus alba L.）中的氧白藜芦醇通过抗黑色素生成、抑制黑色素小体转移和提供光保护，改善体外炎症后色素沉着","authors":"Hao Wang , Xueping Chen , Jing Li , Zixiang Chen , Aijing Zhou , Li Ye","doi":"10.1016/j.jff.2024.106557","DOIUrl":null,"url":null,"abstract":"<div><div>Mulberry (<em>Morus alba</em> L.) twigs are a traditional Chinese medicine and edible agricultural by-product. Oxyresveratrol (OXY) is one of the natural resorcinol-type polyphenols obtained from mulberry twigs with anti-melanogenesis effects. This study aimed to investigate the ameliorative effects and mechanisms of OXY on post-inflammatory hyperpigmentation (PIH) <em>in vitro</em>. The results of DPPH radical scavenging and tyrosinase inhibition assays showed that OXY exhibited potent antioxidant and tyrosinase inhibitory activities. In human melanocytes, OXY significantly down-regulated protein expression related to melanin synthesis and transport. A molecular docking study suggested that OXY could inhibit these GTPases (RAB27A, RAC1, and CDC42) activities in melanosome transfer processes. Furthermore, OXY significantly reduced inflammatory factor secretion, promoted human β-defensin production, and up-regulated the expression of barrier proteins in UVB-induced human keratinocytes. This research indicated that the OXY from mulberry twigs has potential applications in ameliorating PIH through its antioxidant, anti-melanogenic, melanosome transport inhibition, anti-inflammatory, and photoprotective properties.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106557"},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Oxyresveratrol from mulberry (Morus alba L.) ameliorates post-inflammatory hyperpigmentation in vitro by anti-melanogenesis, inhibiting melanosome transfer, and providing photoprotection\",\"authors\":\"Hao Wang , Xueping Chen , Jing Li , Zixiang Chen , Aijing Zhou , Li Ye\",\"doi\":\"10.1016/j.jff.2024.106557\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Mulberry (<em>Morus alba</em> L.) twigs are a traditional Chinese medicine and edible agricultural by-product. Oxyresveratrol (OXY) is one of the natural resorcinol-type polyphenols obtained from mulberry twigs with anti-melanogenesis effects. This study aimed to investigate the ameliorative effects and mechanisms of OXY on post-inflammatory hyperpigmentation (PIH) <em>in vitro</em>. The results of DPPH radical scavenging and tyrosinase inhibition assays showed that OXY exhibited potent antioxidant and tyrosinase inhibitory activities. In human melanocytes, OXY significantly down-regulated protein expression related to melanin synthesis and transport. A molecular docking study suggested that OXY could inhibit these GTPases (RAB27A, RAC1, and CDC42) activities in melanosome transfer processes. Furthermore, OXY significantly reduced inflammatory factor secretion, promoted human β-defensin production, and up-regulated the expression of barrier proteins in UVB-induced human keratinocytes. This research indicated that the OXY from mulberry twigs has potential applications in ameliorating PIH through its antioxidant, anti-melanogenic, melanosome transport inhibition, anti-inflammatory, and photoprotective properties.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"122 \",\"pages\":\"Article 106557\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464624005590\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005590","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Oxyresveratrol from mulberry (Morus alba L.) ameliorates post-inflammatory hyperpigmentation in vitro by anti-melanogenesis, inhibiting melanosome transfer, and providing photoprotection
Mulberry (Morus alba L.) twigs are a traditional Chinese medicine and edible agricultural by-product. Oxyresveratrol (OXY) is one of the natural resorcinol-type polyphenols obtained from mulberry twigs with anti-melanogenesis effects. This study aimed to investigate the ameliorative effects and mechanisms of OXY on post-inflammatory hyperpigmentation (PIH) in vitro. The results of DPPH radical scavenging and tyrosinase inhibition assays showed that OXY exhibited potent antioxidant and tyrosinase inhibitory activities. In human melanocytes, OXY significantly down-regulated protein expression related to melanin synthesis and transport. A molecular docking study suggested that OXY could inhibit these GTPases (RAB27A, RAC1, and CDC42) activities in melanosome transfer processes. Furthermore, OXY significantly reduced inflammatory factor secretion, promoted human β-defensin production, and up-regulated the expression of barrier proteins in UVB-induced human keratinocytes. This research indicated that the OXY from mulberry twigs has potential applications in ameliorating PIH through its antioxidant, anti-melanogenic, melanosome transport inhibition, anti-inflammatory, and photoprotective properties.
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.
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