Therapeutic potential of phytochemical luteolin in restoring skin barrier by inhibiting antimicrobial peptides associated with TRAF6/TAK1/IKK/IκB in psoriasis-like HaCaT models

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

Food Science and Biotechnology Pub Date : 2025-05-16 DOI:10.1007/s10068-025-01894-z

Hui Su Chung, Hyung Seo Hwang

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Abstract

Autoimmune skin diseases, such as psoriasis are primarily characterized by excessive inflammation and skin barrier damage. The disrupted skin barrier is directly related to skin dryness. Luteolin, a flavonoid compound, has various biological activities such as antioxidant, anticancer, anti-aging, and anti-inflammatory. However, little has been known about the anti-psoriatic therapeutic function of luteolin. This study focused on the recovery of the skin barrier by luteolin through the regulation of antimicrobial peptides (AMPs) as well as anti-inflammatory activity, using TNF-α/IL-17A/IFN-γ-stimulated HaCaT cells. First, luteolin significantly inhibited the mRNA expression of antimicrobial peptides LL-37, human β-defensin-2 (hBD-2), S100A7, and S100A8 by regulating IκB/NF-κB signaling pathway through TRAF6/IκB. Moreover, luteolin increased the expression of filaggrin, loricrin and involucrin, which are essential of cornified envelope (CE) formation in epidermis. These results suggest anti-inflammatory luteolin has the function of restoring the disrupted skin barrier by regulating antimicrobial peptides and cornified envelope proteins.

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植物化学木犀草素在银屑病样HaCaT模型中通过抑制与TRAF6/TAK1/IKK/ i - κ b相关的抗菌肽恢复皮肤屏障的治疗潜力

自身免疫性皮肤病，如牛皮癣，主要特征是过度炎症和皮肤屏障损伤。皮肤屏障被破坏与皮肤干燥直接相关。木犀草素是一种类黄酮化合物，具有抗氧化、抗癌、抗衰老、抗炎等多种生物活性。然而，对木犀草素抗银屑病的治疗作用知之甚少。本研究主要通过TNF-α/IL-17A/IFN-γ刺激HaCaT细胞，研究木犀草素通过调节抗菌肽（AMPs）和抗炎活性来恢复皮肤屏障。首先，木草素通过TRAF6/ i -κB调控i -κB /NF-κB信号通路，显著抑制抗菌肽LL-37、人β-防御素-2 （hBD-2）、S100A7、S100A8 mRNA表达。此外，木犀草素增加了聚丝蛋白、loricrin和天竺葵蛋白的表达，这些蛋白是表皮凝固包膜（CE）形成所必需的。这些结果表明抗炎木犀草素具有通过调节抗菌肽和角化包膜蛋白来恢复被破坏的皮肤屏障的功能。补充信息：在线版本包含补充资料，可在10.1007/s10068-025-01894-z获得。

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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.