Dendrobium officinale polysaccharides: alleviating UVB-induced skin damage by anti-oxidation and inhibiting matrix metalloproteinases expression

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-14 DOI:10.1007/s10068-025-01860-9

Zhejie Xu, Wanyi Zhou, Chenchen Yang, Ni Zhang, Jingrui Li, Wenyang Tao, Jianrong Xing, Ying Yang, Yali Dang

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Abstract

Ultraviolet B (UVB) is a major external factor causing ultraviolet damage. This study assessed the protective effects of Dendrobium officinale polysaccharides (DOP) from both stems and leaves on UVB-induced skin damage in HaCaT Human Keratinocytes. Notably, stem DOPs (DOP1J, DOP3J, and DOP8J) outperformed leaf DOPs (DOP1Y, DOP3Y, and DOP8Y) in mitigating UVB-induced damage, with DOP1J and DOP8J demonstrating the highest efficacy in preserving cell proliferation. The DOPs exhibited antioxidant properties by enhancing superoxide dismutase, catalase, and glutathione peroxidase activities, and reducing reactive oxygen species levels. They curtailed cellular aging by inhibiting UVB-induced protein phosphorylation of p38, JNK, and ERK1/2 within the mitogen-activated protein kinase (MAPK) signaling pathway and by suppressing the protein expression of p53 and matrix metalloproteinases (MMPs, including MMP-1 and MMP-9). The mechanism underlying DOPs’ protective effects appears to be a dual-action approach: bolstering antioxidant defenses and dampening the MAPK pathway’s activation, thereby hindering the expression of MMPs.

Graphical abstract

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铁皮石斛多糖：通过抗氧化和抑制基质金属蛋白酶的表达，减轻uvb引起的皮肤损伤

紫外线B （UVB）是造成紫外线伤害的主要外部因素。本研究评估了铁皮石斛茎叶多糖（DOP）对uvb诱导的HaCaT人角质形成细胞皮肤损伤的保护作用。值得注意的是，茎部dopps （DOP1J、DOP3J和DOP8J）在减轻uvb诱导的损伤方面优于叶部DOP1Y、DOP3Y和DOP8Y，其中DOP1J和DOP8J在保持细胞增殖方面表现出最高的功效。DOPs通过提高超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶活性，降低活性氧水平，表现出抗氧化特性。他们通过抑制uvb诱导的丝裂原活化蛋白激酶（MAPK）信号通路中p38、JNK和ERK1/2的蛋白磷酸化，以及抑制p53和基质金属蛋白酶（MMPs，包括MMP-1和MMP-9）的蛋白表达，来抑制细胞衰老。DOPs保护作用的机制似乎是双重作用：增强抗氧化防御和抑制MAPK通路的激活，从而阻碍MMPs的表达。图形抽象

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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.