Effects of milk powder fortified with red ginseng extracts on the skin barrier function and immunity of middle-aged women

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

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106613

Yao Ge , Wenhui Ye , Yue Wang , Aiqin Ma , Man Wang , Qingshan Chen , Xiaoyan Huo , Chunxi Liu , Yujie Shi , Biao Liu , Wei Chen

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Abstract

This study investigated the effects of a nutritional milk composition containing red ginseng extract (MCCRG) on the skin barrier function and immunity of middle-aged women. Fifty women (aged, 25 to 45) consumed MCCRG orally for 56 days. Evaluations of skin phenotype, facial bacterial microbiome, immune system function, and clinical diagnoses were conducted. The results indicated that MCCRG significantly improved skin hydration, firmness, elasticity, and glossiness. Furthermore, MCCRG also reduced TEWL and wrinkles and enhanced skin barrier integrity. Additionally, high IgG levels and improved CD4+/CD8+ ratios due to MCCRG consumption increased facial microbiota diversity and immune function. Clinical diagnoses provided supplementary evidence for the efficacy of MCCRG. The findings of this study demonstrated that MCCRG, through nutritional support, enhanced both skin barrier and immune system functions. This study offers substantial evidence of the innovative therapeutic effects of nutritional support on skin barrier damage and immune function.

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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.