Ji-Eun Eom, Young In Kim, Eun Yeong Lim, Hyeon-Ji Song, Ji Yeon Yoo, Gun-Dong Kim, So-Young Lee, Hee Soon Shin
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引用次数: 0
Abstract
Allergic contact dermatitis (ACD) is a form of delayed-type hypersensitivity, and it commonly manifests as skin redness, swelling, and itching. Although Ledum palustre var. diversipilosum (LPD) has been utilized in traditional medicine for inflammatory disorders, its preventive potential against ACD has yet to be elucidated. Here, we explored the anti-inflammatory properties of LPD in a murine model of 2,4-dinitrofluorobenzene (DNFB)-induced ACD, with a focus on clinical severity and the modulation of inflammatory signaling molecules. Oral treatment with LPD improved ACD symptoms, as shown by decreases in ear swelling, dermatitis scores, and histopathological changes. LPD also reduced the expression of inflammatory cytokines along with chemokines. Mechanistically, LPD inhibited NF-κB signaling and suppressed NLRP3 inflammasome activation, resulting in lower IL-1β levels and reduced tissue inflammation. Thus, LPD concurrently targets two key pathways driving ACD pathogenesis and exerts anti-inflammatory effects, positioning it as a natural candidate for ACD and other inflammatory skin diseases.
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.