Oxyresveratrol from mulberry (Morus alba L.) ameliorates post-inflammatory hyperpigmentation in vitro by anti-melanogenesis, inhibiting melanosome transfer, and providing photoprotection

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106557

Hao Wang , Xueping Chen , Jing Li , Zixiang Chen , Aijing Zhou , Li Ye

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引用次数: 0

Abstract

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.

Abstract Image

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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

桑枝是一种传统中药，也是一种可食用的农副产品。氧白藜芦醇（OXY）是从桑枝中提取的天然间苯二酚类多酚之一，具有抗黑色素生成的作用。本研究旨在体外研究氧白藜芦醇对炎症后色素沉着（PIH）的改善作用及其机制。DPPH 自由基清除和酪氨酸酶抑制实验的结果表明，OXY 具有很强的抗氧化和抑制酪氨酸酶的活性。在人类黑色素细胞中，OXY 能显著下调与黑色素合成和运输相关的蛋白质表达。一项分子对接研究表明，OXY 可抑制黑色素小体转移过程中这些 GTP 酶（RAB27A、RAC1 和 CDC42）的活性。此外，OXY 还能明显减少炎症因子的分泌，促进人 β-防御素的产生，并上调 UVB 诱导的人角质细胞中屏障蛋白的表达。这项研究表明，桑枝中的 OXY 具有抗氧化、抗黑色素生成、抑制黑色素体运输、抗炎和光保护等特性，在改善 PIH 方面具有潜在的应用价值。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.