Tsung-Han Lu, Szu-Yu Kuo, Jui-Hsia Hsu, Yen-Lien Chen, Han-Hsin Chang, Chin-Chu Chen, David Pei-Cheng Lin
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引用次数: 0
Abstract
Ultraviolet (UV) radiation exposure to the cornea can lead to photokeratitis, disrupting tear film homeostasis and increasing the risk of dry eye disease (DED). While Cordyceps cicadae mycelium extracts (CCME) have been reported to benefit ocular diseases, their potential to alleviate UVB-induced photokeratitis remains unexplored. This study investigated the CCME's protective effects against UVB-induced corneal damage. ICR mice were randomly assigned to three groups: a control group, a UVB-exposed group with vehicle treatment (UVB group), and a UVB-exposed group treated with CCME (CCME group). Tear volume (TV), tear break-up time (TBUT), ocular surface integrity, conjunctival goblet cell density, and inflammatory markers were evaluated. The results demonstrated that CCME intake significantly improved TV and TBUT, while reducing oxidative stress and inflammatory markers (p63 + , PCNA, NF-κB, and COX-2). Notably, CCME treatment helped to preserve goblet cells and maintain Muc5Ac expression therein, with concomitant suppression on lipid peroxidation (as indicated by MDA and 4-HNE reduction) in the meibomian glands, suggesting its role in stabilizing tear film composition. This study advances the field by introducing CCME as a potential therapeutic agent for photokeratitis, offering a natural, oral treatment alternative with anti-inflammatory and antioxidative properties. CCME could help prevent progression to chronic DED and other ocular surface disorders by mitigating corneal inflammation and preserving tear film components. Given the elevated prevalence of UV-induced ocular damage due to environmental changes, these findings provide a foundation for developing CCME-based interventions in ophthalmology, bridging traditional medicine with modern therapeutic interventions.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)