Skin-whitening effects of Spergularia marina by suppressing MITF translocation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-06-30 DOI:10.1007/s10068-023-01376-0

Jae-Hoon Kim, Woo-Jin Sim, Jisoo Nam, Soo-Hyun Park, Ji-Hye Song, Tae Gyu Nam, Jong Hun Kim, Wonchul Lim, Tae-Gyu Lim

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Abstract

Spergularia marina is a plant that grows in salty regions along the coastline and exerts radical-scavenging and anti-inflammatory effects. In this study, we investigated the skin-whitening effects of S. marina extract (SME) in B16F10 melanoma cells. SME was found to exert radical-scavenging effects. It suppressed α-melanocyte-stimulating hormone-induced melanogenesis and tyrosinase activity. We also assessed the melanin production signaling pathway to identify the inhibitory action mechanism of SME on melanogenesis. SME decreased the protein expression levels of tyrosinase-related protein (TRP)-1, TRP-2, and tyrosinase, which play important roles in melanogenesis. Furthermore, western blotting revealed that SME inhibited the nuclear translocation of melanocyte inducing transcription factor (MITF), which is a transcription factor for TRP-1, TRP-2, and tyrosinase, suggesting that SME exerts its skin-whitening effect by inhibiting MITF nuclear translocation. Therefore, SME may potentially be used in skin-whitening medicines and cosmetics.

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抑制MITF易位对白芍皮肤美白的影响

Spergularia marina 是一种生长在海岸线盐碱地区的植物，具有清除自由基和消炎的作用。在这项研究中，我们研究了 S. marina 提取物（SME）对 B16F10 黑色素瘤细胞的美白作用。研究发现 SME 具有清除自由基的作用。它能抑制α-黑色素细胞刺激素诱导的黑色素生成和酪氨酸酶活性。我们还评估了黑色素生成的信号通路，以确定SME对黑色素生成的抑制作用机制。SME降低了在黑色素生成过程中起重要作用的酪氨酸酶相关蛋白（TRP）-1、TRP-2和酪氨酸酶的蛋白表达水平。此外，Western 印迹显示，SME 还能抑制黑色素细胞诱导转录因子（MITF）的核转位，而MITF 是 TRP-1、TRP-2 和酪氨酸酶的转录因子。因此，SME 可用于美白药物和化妆品。

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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.