粘毒阿克曼氏菌ygmcc2602衍生后生物制剂在皮肤修复中的作用

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-02 DOI:10.1016/j.jff.2025.106950

Zhili He , Wenfang Song , Shichang Zhang , Minlei Zhao , Fan Wang , Shanshan He , Xiaochi Jie , Qi Gao , Jianguo Chen

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引用次数: 0

摘要

皮肤老化、皱纹、干燥、炎症等问题一直备受关注，开发无毒的天然护肤品至关重要。在这项研究中，我们研究了三种来自嗜黏液Akkermansia muciniphila YGMCC2602的后生制剂（无细胞上清、细菌裂解液和细胞外囊泡）在皮肤健康中的作用。体外实验表明，这些后生制剂可促进HSF细胞增殖和迁移，上调胶原蛋白（COL17A1、COL1A1、COL3A1）和透明质酸合成酶（HAS1）的表达。细菌裂解物和细胞外囊泡还能减弱紫外线b诱导的HaCaT细胞炎症、活性氧积累和凋亡，从而减轻光损伤。此外，细菌裂解物对脂多糖诱导的Raw 264.7细胞具有免疫抑制作用，减轻皮肤发红和水分流失，同时增加人体皮肤角质层水分含量。综上所述，YGMCC2602的细菌裂解物显著缓解了皮肤老化、干燥和炎症，为皮肤护理或功能性食品提供了候选成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The efficacy of Akkermansia muciniphila YGMCC2602-derived postbiotics in skin repair

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The efficacy of Akkermansia muciniphila YGMCC2602-derived postbiotics in skin repair

Skin aging, wrinkles, dryness, and inflammation have been of great concern and the development of non-toxic natural skin care products is of great importance. In this study, we investigated for the role of three postbiotics (cell-free supernatant, bacterial lysate, and extracellular vesicles) from Akkermansia muciniphila YGMCC2602 in skin health. In vitro experiments showed that these postbiotics promoted HSF cell proliferation and migration, and upregulated the expression of collagen (COL17A1, COL1A1, COL3A1) and hyaluronan synthase (HAS1). The bacterial lysate and extracellular vesicles also attenuated ultraviolet B-induced inflammation, reactive oxygen species accumulation, and apoptosis in HaCaT Cells, thereby mitigating photodamage. In addition, the bacterial lysate exhibited immunosuppressive effects in lipopolysaccharides-induced Raw 264.7 cells and alleviated skin redness and water loss, while increasing stratum corneum moisture content in human skin. In summary, the bacterial lysate of YGMCC2602 significantly alleviated skin aging, dryness, and inflammation, providing a candidate ingredient for skin care or functional food.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.