Upcycling fish byproducts for skin health: An enzymatic approach to sustainable nutricosmetics

Abstract

Forget cream, start ingesting your skincare! This study delves into the potential of olive flounder fish byproducts hydrolysate (OFBP) as a sustainable nutricosmetic ingredient with significant antioxidant, anti-inflammatory, and anti-aging properties. Utilizing enzymatic conversion with Prozyme-2000P®, we valorize fish byproducts, contributing to a circular economy. The nutritional analysis of OFBP revealed a high protein content (84.45%) and a rich amino acid profile, including essential amino acids (39.75%) and branched-chain amino acids (15.19%), vital for reducing oxidative stress and enhancing skin elasticity. In vitro studies showed that OFBP reduces UVB-induced reactive oxygen species (ROS) production by up to 15.30% and enhances cell viability by 19.53% at 1000 μg/mL, while decreasing collagenase activity by 23.94%, suggesting its role in preventing collagen degradation. It also lowers UVB-induced pro-inflammatory cytokines and cellular senescence biomarkers. In vivo experiments presented that aged mice supplemented with OFBP exhibit improved skin structure, with increased dermal thickness and panniculus carnosus muscle layer, indicating to improved skin sagging against skin aging phenomenon. In silico molecular docking Studies demonstrated an identification of peptides within OFBP with superior binding affinities to the active site within mammalian target of rapamycin (mTOR) protein structure compared to leucine. This research not only contributes to the circular economy by valorizing fish byproducts and reducing environmental impact but also aligns with the Sustainable Development Goals (SDGs) of “zero hunger” and climate change mitigation, offering a sustainable approach to enhancing skin health from within.