乳酸菌产生的 α-酮戊二酸可抑制透明质酸酶的活性。

IF 2.5 Q3 MICROBIOLOGY
Bioscience of microbiota, food and health Pub Date : 2024-01-01 Epub Date: 2024-07-25 DOI:10.12938/bmfh.2024-017
Taiki Sato, Takahiro Matsuda, Keisuke Tagawa, Shuichi Segawa
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引用次数: 0

摘要

在日本,人们对抗衰老皮肤护理的兴趣与前所未有的老龄化社会有关。皮肤老化可归因于多种因素,包括暴露在紫外线辐射下的皮下组织中的透明质酸酶被激活。这种酶会分解透明质酸,导致皮肤松弛。因此,透明质酸酶抑制剂可以有效防止皮肤老化。此前,考虑到食品成分的高安全性,人们一直在积极探索寻找透明质酸酶抑制剂。虽然乳酸菌(LAB)发酵食品能抑制这种酶,但其抑制透明质酸酶的活性化合物仍不为人知。因此,在本研究中,我们旨在探索乳酸菌介导的透明质酸酶活性抑制机制。我们对一种经 LAB 发酵的乳基饮料的上清液进行了透明质酸酶抑制试验,然后分别使用疏水吸附剂和高效液相色谱法进行了纯化和分离。随后进行了液相色谱飞行时间质量分析,发现α-酮戊二酸(AKG)是这种酶的抑制剂。AKG 的半最大抑制浓度(IC50)约为已知强透明质酸酶抑制剂色甘酸钠(DSCG)的 0.13 倍。据我们所知,这是首次报道由 AKG(一种 LAB 的代谢产物)介导的透明质酸酶抑制作用。此外,通过使用各种嗜酸乳杆菌发酵的牛奶样本进行基于 LC-MS/MS 的定量分析,发现嗜酸乳杆菌 JCM1132 是一种能高效产生 AKG 的嗜酸乳杆菌(63.9 µg/mL)。我们预计这项研究的结果将为富含 AKG 的功能性食品和化妆品的开发提供潜在支持。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
α-ketoglutarate produced by lactic acid bacteria inhibits hyaluronidase activity.

In Japan, the growing interest in anti-aging skin care is associated with the unprecedented aging society. Skin aging can be attributed to various factors, including the activation of hyaluronidase enzyme in subcutaneous tissues exposed to ultraviolet radiation. This enzyme breaks down hyaluronic acid, leading to skin sagging. Therefore, hyaluronidase inhibitors can effectively prevent skin aging. Previously, food components have been actively explored to search for hyaluronidase inhibitors considering the high safety of these materials. Although lactic acid bacteria (LAB)-fermented foods inhibit this enzyme, their active compounds responsible for hyaluronidase inhibition remain unknown. Thus, in this study, we aimed to explore the mechanism underlying the LAB-mediated inhibition of hyaluronidase activity. Supernatants of a LAB-fermented milk-based beverage were subjected to a hyaluronidase inhibition assay, followed by purification and separation using hydrophobic adsorbents and high-performance liquid chromatography, respectively. Subsequently, liquid chromatograph time-of-flight mass analysis was performed, revealing α-ketoglutarate (AKG) as the inhibitor of this enzyme. The half-maximal inhibitory concentration (IC50) of AKG was approximately 0.13-fold that of the known strong hyaluronidase inhibitor disodium cromoglycate (DSCG). To the best of our knowledge, this is the first report on hyaluronidase inhibition mediated by AKG, a metabolic product of LAB. Additionally, Lactobacillus acidophilus JCM1132 was identified as a highly effective AKG-producing LAB (63.9 µg/mL) through LC-MS/MS-based quantitative analyses using various LAB-fermented milk samples. We anticipate that the findings of this study will potentially support the development of functional foods and cosmetics enriched with AKG.

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