Isopimpinellin inhibits UVA-induced overproduction of MMPs via suppression of MAPK/AP-1 signaling in human dermal fibroblasts

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-24 DOI:10.1007/s10068-024-01611-2

Jung Hwan Oh, Fatih Karadeniz, Youngwan Seo, Chang-Suk Kong

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Abstract

Corydalis heterocarpa is an edible halophyte and an ingredient in traditional Korean medicine. In the present study, isopimpinellin (IPN), a bioactive coumarin, was isolated from the medicinal halophyte C. heterocarpa, and the effects of IPN against UVA-induced photoaging were investigated in human dermal fibroblasts. Photoaging is a skin disorder that manifests itself as premature skin aging due to chronic exposure to UV radiation. The symptoms of photoaging mainly arise from degraded skin connective tissue produced by overly expressed matrix metalloproteinases (MMPs). IPN treatment decreased the UVA-induced formation of reactive oxygen species and decreased MMP-1, MMP-3, and MMP-9 collagenases at the protein level. The UVA-mediated suppression of tissue inhibitors of MMP-1 and -2 was attenuated with IPN. The presence of 10 μM IPN inhibited the MAPK-mediated phosphorylation of c-Fos and c-Jun. In conclusion, the overall result of the current study indicated that IPN inhibited the UVA-induced overexpression of MMPs via blocking the MAPK/AP-1 pathway.

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异柚皮素通过抑制人真皮成纤维细胞中的 MAPK/AP-1 信号传导，抑制 UVA 诱导的 MMPs 过度生成

苍术是一种可食用的卤叶植物，也是韩国传统药物的一种成分。本研究从药用裙带菜中分离出了具有生物活性的香豆素--异茴香豆素（IPN），并研究了 IPN 在人类真皮成纤维细胞中对 UVA 诱导的光老化的影响。光老化是一种皮肤疾病，表现为由于长期暴露于紫外线辐射而导致的皮肤过早老化。光老化的症状主要源于基质金属蛋白酶（MMPs）过度表达导致的皮肤结缔组织退化。IPN 治疗可减少 UVA 诱导的活性氧的形成，并在蛋白质水平上减少 MMP-1、MMP-3 和 MMP-9 胶原酶。IPN 可减轻 UVA 介导的对 MMP-1 和 MMP-2 组织抑制剂的抑制。10 μM IPN 的存在抑制了 MAPK 介导的 c-Fos 和 c-Jun 磷酸化。总之，本研究的总体结果表明，IPN 通过阻断 MAPK/AP-1 通路抑制了 UVA 诱导的 MMPs 过表达。

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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.

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