A guideline of antiphotoaging activity of polysaccharide assay in vitro and in vivo

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-11-28 DOI:10.1002/efd2.121
Hua-Mai Qiu, Lijun You
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引用次数: 0

Abstract

People have become increasingly concerned about skin beauty and health issues, especially skin photoaging. Previous studies showed that skin photoaging was characterized by skin roughness and dryness. It was caused by UV radiation-related dysregulation of matrix metalloproteinases (MMPs) and oxidative stress. Therefore, to investigate the antiphotoaging activity of polysaccharides, it is critical to establish the skin photoaging model, including the in vitro cellular model and the in vivo animal model. The in vitro cellular model is judged by cell viability, the MMPs expression, oxidative detection, and the quantities of inflammation cytokines. Moreover, both the damage to the epidermis and dermis of nude mice and the change of collagen content in the skin are indicators of the in vivo animal model. Thus, in this guideline, we tried to summarize the practice of antiphotoaging activity for polysaccharides.

Abstract Image

多糖体外和体内抗光老化活性测定指南
人们越来越关注皮肤的美丽和健康问题,尤其是皮肤的光老化。以往的研究表明,皮肤光老化的特征是皮肤粗糙和干燥。它是由紫外线辐射相关的基质金属蛋白酶(MMPs)失调和氧化应激引起的。因此,为了研究多糖的抗光老化活性,建立皮肤光老化模型至关重要,包括体外细胞模型和体内动物模型。通过细胞活力、MMPs表达、氧化检测和炎症细胞因子的数量来判断体外细胞模型。此外,裸鼠表皮和真皮的损伤以及皮肤胶原蛋白含量的变化都是体内动物模型的指标。因此,在本指南中,我们试图总结多糖抗光老化活性的实践。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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