Fish skin collagen peptides inhibit melanogenesis by directly regulating the melanocortin 1 receptor

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

Journal of Functional Foods Pub Date : 2025-06-05 DOI:10.1016/j.jff.2025.106920

Woo-Jin Sim , Sungmin Cho , Min-Cheol Kang , Kyung-Mo Song , Nam Hyouck Lee , Wook-Chul Kim , Wonchul Lim , Tae-Gyu Lim

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Abstract

Excessive exposure to ultraviolet (UV) radiation can induce skin erythema, inflammation, barrier dysfunction, and dryness. Melanin protects against skin dysfunction by absorbing UV light; however, overexposure to UV light causes hyperpigmentation via melanogenesis. Collagen is a major component of the skin barrier and collagen peptides derived from fish skin have been developed as functional ingredients to improve skin health. In this study, we confirmed that collagen peptides inhibit melanogenesis. Collagen peptides significantly reduced melanin content in murine melanoma cells. Furthermore, collagen peptides downregulated the protein expression of tyrosinase, Trp-1, and Trp-2, which are associated with melanin synthesis. Collagen peptides inhibited the cAMP/CREB/MITF and MAPK signaling pathways. Additionally, collagen peptides bind to the melanocortin 1 receptor (MC1R), which upregulates the cAMP/CREB/MITF and MAPK pathways. These findings revealed that collagen peptides exert an anti-melanogenic effect through a direct effect on MC1R. These results suggest that collagen peptides are a promising whitening material for the functional food, skin care, and pharmaceutical industries.

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鱼皮胶原蛋白肽通过直接调节黑素皮质素1受体抑制黑色素生成

过度暴露于紫外线（UV）辐射会引起皮肤红斑、炎症、屏障功能障碍和干燥。黑色素通过吸收紫外线来防止皮肤功能障碍；然而，过度暴露在紫外线下会通过黑色素生成导致色素沉着过度。胶原蛋白是皮肤屏障的主要成分，从鱼皮中提取的胶原蛋白肽已被开发为改善皮肤健康的功能性成分。在这项研究中，我们证实胶原蛋白肽抑制黑色素生成。胶原蛋白肽显著降低小鼠黑色素瘤细胞中的黑色素含量。此外，胶原肽下调酪氨酸酶、Trp-1和Trp-2的蛋白表达，这些蛋白与黑色素合成有关。胶原肽抑制cAMP/CREB/MITF和MAPK信号通路。此外，胶原肽结合黑素皮质素1受体（MC1R），上调cAMP/CREB/MITF和MAPK通路。这些发现表明胶原肽通过直接影响MC1R发挥抗黑素生成作用。这些结果表明，胶原蛋白肽是一种很有前途的美白材料，可用于功能性食品、护肤和制药行业。

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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.