Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-03-01 DOI:10.1016/j.nfs.2025.100221

Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park

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Abstract

Jatrorrhizine isolated from Phellodendron amurense has been reported as one of the major phenolic alkaloid compounds. Previous studies indicated that jatrorrhizine has potential health benefits. In this study, we used jatrorrhizine isolated from P. amurense to determine its effects on melanogenesis using B16F10 mouse melanoma cells. Jatrorrhizine at 20–100 μM inhibited α-melanocyte-stimulating hormone-induced melanin biosynthesis without cytotoxicity. Treatment with jatrorrhizine inhibited melanocortin 1 receptor, increased transforming growth factor-β1, and inhibited microphthalmia transcription factor, tyrosinase-related protein-1, tyrosinase-related protein-2, tyrosinase expression, and tyrosinase activity compared to the α-MSH-treated control. In addition, treatment with jatrorrhizine inhibited RAB27A and MYO5A, which are key components of melanosome transport. The current results suggest that jatrorrhizine has the potential to be used in functional cosmetics and beauty foods to improve skin tone. Further in vivo studies using jatrorrhizine would be needed to support the current observations.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production