{"title":"杏仁中提取的一种新型寡糖对 B16F10 黑色素瘤细胞中由福斯可林刺激的黑色素生成具有抗黑色素生成作用","authors":"","doi":"10.1016/j.fbio.2024.105013","DOIUrl":null,"url":null,"abstract":"<div><p>The application of natural products for regulating skin pigmentation is increasingly being acknowledged due to their security and proven efficacy. Almond (<em>Amygdalus communis</em> L.) is an edible nut plant with significant nutritional value and medicinal attributes. In this research, oligosaccharide (ACO-II-1) was extracted and isolated applying gel chromatography techniques from the aqueous extract of almond kernel. Structural characterization of ACO-II-1 was conducted using ESI-MS, methylation analysis and 1D/2D-NMR. The findings indicated that ACO-II-1 was composed of fructose and glucose and the glycosidic bond predominantly featured <em>β</em>-D-Fruf-(1 → 2)-<em>β</em>-D-Fru-(1 → 6)-<em>α</em>-D-Glcp-(1 → 1)-<em>α</em>-D-Glcp. Moreover, ACO-Ⅱ-1 possessed strong antioxidant activity and notable inhibitory effect on melanogenesis in forskolin (FSK)-induced B16F10 melanoma cells. Subsequent mechanism investigation was conducted and suggested that the <em>anti</em>-melanogenic properties of ACO-Ⅱ-1 might be attributed to its modulation of the Mitogen-activated protein kinases (MAPKs) and β-catenin signaling pathways. These results indicated that edible plant derived ACO-II-1 might be served as promising inhibitor of hyperpigmentation with potential application in pharmaceutical and skin-care sector.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anti-melanogenic effect of a novel oligosaccharide derived from almond on forskolin-stimulated melanogenesis in B16F10 melanoma cells\",\"authors\":\"\",\"doi\":\"10.1016/j.fbio.2024.105013\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The application of natural products for regulating skin pigmentation is increasingly being acknowledged due to their security and proven efficacy. Almond (<em>Amygdalus communis</em> L.) is an edible nut plant with significant nutritional value and medicinal attributes. In this research, oligosaccharide (ACO-II-1) was extracted and isolated applying gel chromatography techniques from the aqueous extract of almond kernel. Structural characterization of ACO-II-1 was conducted using ESI-MS, methylation analysis and 1D/2D-NMR. The findings indicated that ACO-II-1 was composed of fructose and glucose and the glycosidic bond predominantly featured <em>β</em>-D-Fruf-(1 → 2)-<em>β</em>-D-Fru-(1 → 6)-<em>α</em>-D-Glcp-(1 → 1)-<em>α</em>-D-Glcp. Moreover, ACO-Ⅱ-1 possessed strong antioxidant activity and notable inhibitory effect on melanogenesis in forskolin (FSK)-induced B16F10 melanoma cells. Subsequent mechanism investigation was conducted and suggested that the <em>anti</em>-melanogenic properties of ACO-Ⅱ-1 might be attributed to its modulation of the Mitogen-activated protein kinases (MAPKs) and β-catenin signaling pathways. These results indicated that edible plant derived ACO-II-1 might be served as promising inhibitor of hyperpigmentation with potential application in pharmaceutical and skin-care sector.</p></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224014433\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014433","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Anti-melanogenic effect of a novel oligosaccharide derived from almond on forskolin-stimulated melanogenesis in B16F10 melanoma cells
The application of natural products for regulating skin pigmentation is increasingly being acknowledged due to their security and proven efficacy. Almond (Amygdalus communis L.) is an edible nut plant with significant nutritional value and medicinal attributes. In this research, oligosaccharide (ACO-II-1) was extracted and isolated applying gel chromatography techniques from the aqueous extract of almond kernel. Structural characterization of ACO-II-1 was conducted using ESI-MS, methylation analysis and 1D/2D-NMR. The findings indicated that ACO-II-1 was composed of fructose and glucose and the glycosidic bond predominantly featured β-D-Fruf-(1 → 2)-β-D-Fru-(1 → 6)-α-D-Glcp-(1 → 1)-α-D-Glcp. Moreover, ACO-Ⅱ-1 possessed strong antioxidant activity and notable inhibitory effect on melanogenesis in forskolin (FSK)-induced B16F10 melanoma cells. Subsequent mechanism investigation was conducted and suggested that the anti-melanogenic properties of ACO-Ⅱ-1 might be attributed to its modulation of the Mitogen-activated protein kinases (MAPKs) and β-catenin signaling pathways. These results indicated that edible plant derived ACO-II-1 might be served as promising inhibitor of hyperpigmentation with potential application in pharmaceutical and skin-care sector.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.