{"title":"Nootkatone （NK）是一种葡萄柚衍生的倍半萜类物质，通过调节HaCaT细胞中的NRF2-HO-1和AhR-CYP1A1信号通路来抑制uvb诱导的损伤","authors":"Ye-Lim You, Hyeon-Son Choi","doi":"10.1007/s10068-024-01791-x","DOIUrl":null,"url":null,"abstract":"<div><p>Nootkatone (NK), a sesquiterpene naturally derived from citrus species, was investigated for its protective effect against UVB-induced damage in HaCaT cells and its underlying mechanisms. NK effectively suppressed UVB-mediated cell death and significantly modulated expression of skin hydration genes; NK (100 μM) increased mRNA levels of collagen-1 and HAS by 44.6 and 34.7%, respectively, while downregulating HYAL by 46.8%. NK also reduced MMP1/2 expression, key matrix metalloproteinases, but enhanced mRNA levels of skin barrier factors, Filaggrin, Loricrin, and Involucrin by up to 45%. Additionally, NK lowered UVB-induced ROS production and elevated antioxidant levels (NRF2, HO-1, catalase, SOD1, and Gpx), and decrease the protein levels of xenobiotic factors, AhR and CYP1A1. These findings suggest that NK protects skin integrity against UVB-induced photoaging through the modulation of NRF2-HO-1 and AhR-CYP1A1 signaling pathways. NK shows promise as a functional agent, either edible or topical, for protecting against UVB-induced skin damage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1751 - 1761"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nootkatone (NK), a grapefruit-derived sesquiterpenoid, suppresses UVB-induced damage by regulating NRF2-HO-1 and AhR-CYP1A1 signaling pathways in HaCaT cells\",\"authors\":\"Ye-Lim You, Hyeon-Son Choi\",\"doi\":\"10.1007/s10068-024-01791-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Nootkatone (NK), a sesquiterpene naturally derived from citrus species, was investigated for its protective effect against UVB-induced damage in HaCaT cells and its underlying mechanisms. NK effectively suppressed UVB-mediated cell death and significantly modulated expression of skin hydration genes; NK (100 μM) increased mRNA levels of collagen-1 and HAS by 44.6 and 34.7%, respectively, while downregulating HYAL by 46.8%. NK also reduced MMP1/2 expression, key matrix metalloproteinases, but enhanced mRNA levels of skin barrier factors, Filaggrin, Loricrin, and Involucrin by up to 45%. Additionally, NK lowered UVB-induced ROS production and elevated antioxidant levels (NRF2, HO-1, catalase, SOD1, and Gpx), and decrease the protein levels of xenobiotic factors, AhR and CYP1A1. These findings suggest that NK protects skin integrity against UVB-induced photoaging through the modulation of NRF2-HO-1 and AhR-CYP1A1 signaling pathways. NK shows promise as a functional agent, either edible or topical, for protecting against UVB-induced skin damage.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 8\",\"pages\":\"1751 - 1761\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-12-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01791-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01791-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Nootkatone (NK), a grapefruit-derived sesquiterpenoid, suppresses UVB-induced damage by regulating NRF2-HO-1 and AhR-CYP1A1 signaling pathways in HaCaT cells
Nootkatone (NK), a sesquiterpene naturally derived from citrus species, was investigated for its protective effect against UVB-induced damage in HaCaT cells and its underlying mechanisms. NK effectively suppressed UVB-mediated cell death and significantly modulated expression of skin hydration genes; NK (100 μM) increased mRNA levels of collagen-1 and HAS by 44.6 and 34.7%, respectively, while downregulating HYAL by 46.8%. NK also reduced MMP1/2 expression, key matrix metalloproteinases, but enhanced mRNA levels of skin barrier factors, Filaggrin, Loricrin, and Involucrin by up to 45%. Additionally, NK lowered UVB-induced ROS production and elevated antioxidant levels (NRF2, HO-1, catalase, SOD1, and Gpx), and decrease the protein levels of xenobiotic factors, AhR and CYP1A1. These findings suggest that NK protects skin integrity against UVB-induced photoaging through the modulation of NRF2-HO-1 and AhR-CYP1A1 signaling pathways. NK shows promise as a functional agent, either edible or topical, for protecting against UVB-induced skin damage.
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.
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