通过食物活性肽靶向肠道-皮肤轴,改善皮肤光老化:综述。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-12-03 DOI:10.1039/D4FO04202F
Yang Liu, Ling Xiong, Luanfeng Wang, Jianxin Zhou, Fang Wang, Feijun Luo and Xinchun Shen
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引用次数: 0

摘要

食源性活性肽(FDAPs)是一类具有抗氧化、抗炎、抗衰老等作用的肽。近年来,来自天然食品的活性肽被报道可改善皮肤光老化,但其机制尚未得到总结。本文就FDAPs的制备、光老化机理及其通过胃肠道屏障抗光老化的作用进行了综述。综述并讨论了FDAPs通过肠-皮轴预防和治疗皮肤光老化的最新进展。FDAPs可直接被胃肠道吸收,进入皮肤组织,发挥抗光老化作用;它们还可以调节肠道微生物群,导致代谢物的变化,以改善光引起的皮肤老化。未来的工作需要关注抗光老化肽的递送系统和临床验证,为改善光老化提供解决方案或建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Targeting the gut–skin axis by food-derived active peptides ameliorates skin photoaging: a comprehensive review

Targeting the gut–skin axis by food-derived active peptides ameliorates skin photoaging: a comprehensive review

Food-derived active peptides (FDAPs) are a class of peptides that exert antioxidant, anti-inflammatory, anti-aging and other effects. In recent years, active peptides from natural foods have been reported to improve skin photoaging, but their mechanisms have not been summarized to date. In this review, we focused on the preparation of FDAPs, their mechanisms of photoaging, and their function against photoaging through the gastrointestinal barrier. Furthermore, the latest progress on FDAPs in the prevention and treatment of skin photoaging via the gut–skin axis is summarized and discussed. FDAPs can be directly absorbed into the gastrointestinal tract and enter skin tissues to exert anti-photoaging effects; they can also regulate the gut microbiota, leading to changes in metabolites to ameliorate light-induced skin aging. Future work needs to focus on the delivery system and clinical validation of anti-photoaging peptides to provide solutions or suggestions for improving photoaging.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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