Xinyu Gao, Shuhua Ma, Yanan Sun, Lishuang Li, Yucui Jin, Jianjun Gu, Haibin Liu, Huiyuan Gao, Yi Wang
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引用次数: 0
Abstract
Background: Aging weakens the skin barrier, causing dryness and inflammation. Colla Corii Asini (CCA) shows antioxidant and antiaging potential, possibly protecting against aging-related skin damage.
Objective: This study aims to evaluate the effects of CCA on H2O2-induced aging and skin barrier damage in human keratinocytes (HaCaT) cells and to explore its underlying mechanisms.
Method: We performed proteomics on CCA, simulated its digestion to obtain CCA intestinal absorption solution (CCA IAS), and tested its therapeutic effects on H2O2-induced skin aging and barrier damage in HaCaT cells.
Results: Proteomic analysis of CCA reveals its potential to prevent aging and repair skin barrier damage by regulating key protein domains and biological processes. CCA enhances intestinal absorption of amino acids, hydroxyproline, and proteins, with significant antioxidant capabilities in the absorption fluid. CCA intestinal absorption solution (CCA IAS) enhances the proliferation and migration of H2O2-induced HaCaT cells and reduces oxidative stress by regulating reactive oxygen species (ROS) levels and antioxidant enzyme activity. Additionally, CCA reduces gene expression of aging markers p21, p53, and senescence-associated secretory phenotype (SASP). CCA IAS modulates gene expression of differentiation markers FLG, IVL, K10, tight junction proteins CLD-1, ZO-1, E-cadherin, and AMPs, while inhibiting phosphorylation in the mitogen-activated protein kinase (MAPK) pathway.
Conclusion: This study demonstrates that CCA alleviates oxidative stress-induced aging and repairs H2O2-induced barrier damage in HaCaT cells, potentially through reducing phosphorylation levels in the MAPK pathway. These findings provide a foundation for further mechanistic and application-focused research on CCA.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality