利用冬虫夏草菌丝体作为缓解uvb诱导的光性角膜炎症状的潜在补充剂

IF 5.7 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2025-07-18 DOI:10.1002/efd2.70083
Tsung-Han Lu, Szu-Yu Kuo, Jui-Hsia Hsu, Yen-Lien Chen, Han-Hsin Chang, Chin-Chu Chen, David Pei-Cheng Lin
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引用次数: 0

摘要

紫外线(UV)辐射暴露于角膜可导致光性角膜炎,破坏泪膜稳态并增加干眼病(DED)的风险。虽然虫草蝉菌丝体提取物(CCME)已被报道对眼部疾病有益,但其缓解uvb诱导的光性角膜炎的潜力仍未被探索。本研究探讨了CCME对uvb引起的角膜损伤的保护作用。将ICR小鼠随机分为三组:对照组、UVB暴露组(UVB组)和UVB暴露组(CCME组)。评估泪液体积(TV)、泪液破裂时间(TBUT)、眼表完整性、结膜杯状细胞密度和炎症标志物。结果表明,摄入CCME可显著改善TV和TBUT,同时降低氧化应激和炎症标志物(p63 +、PCNA、NF-κB和COX-2)。值得注意的是,CCME治疗有助于保存杯状细胞并维持其中Muc5Ac的表达,同时抑制睑板腺的脂质过氧化(MDA和4-HNE减少),表明其在稳定泪膜成分中的作用。这项研究通过引入CCME作为光性角膜炎的潜在治疗剂,提供了一种具有抗炎和抗氧化特性的天然口服治疗方案,从而推动了该领域的发展。CCME可以通过减轻角膜炎症和保存泪膜成分,帮助预防慢性DED和其他眼表疾病的进展。鉴于环境变化引起的紫外线引起的眼部损伤发生率升高,这些发现为开发基于ccme的眼科干预措施提供了基础,将传统医学与现代治疗干预措施联系起来。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Utilizing Cordyceps cicadae Mycelium as a Potential Supplement for Alleviating UVB-Induced Photokeratitis Symptoms In Vivo

Utilizing Cordyceps cicadae Mycelium as a Potential Supplement for Alleviating UVB-Induced Photokeratitis Symptoms In Vivo

Utilizing Cordyceps cicadae Mycelium as a Potential Supplement for Alleviating UVB-Induced Photokeratitis Symptoms In Vivo

Utilizing Cordyceps cicadae Mycelium as a Potential Supplement for Alleviating UVB-Induced Photokeratitis Symptoms In Vivo

Utilizing Cordyceps cicadae Mycelium as a Potential Supplement for Alleviating UVB-Induced Photokeratitis Symptoms In Vivo

Ultraviolet (UV) radiation exposure to the cornea can lead to photokeratitis, disrupting tear film homeostasis and increasing the risk of dry eye disease (DED). While Cordyceps cicadae mycelium extracts (CCME) have been reported to benefit ocular diseases, their potential to alleviate UVB-induced photokeratitis remains unexplored. This study investigated the CCME's protective effects against UVB-induced corneal damage. ICR mice were randomly assigned to three groups: a control group, a UVB-exposed group with vehicle treatment (UVB group), and a UVB-exposed group treated with CCME (CCME group). Tear volume (TV), tear break-up time (TBUT), ocular surface integrity, conjunctival goblet cell density, and inflammatory markers were evaluated. The results demonstrated that CCME intake significantly improved TV and TBUT, while reducing oxidative stress and inflammatory markers (p63 + , PCNA, NF-κB, and COX-2). Notably, CCME treatment helped to preserve goblet cells and maintain Muc5Ac expression therein, with concomitant suppression on lipid peroxidation (as indicated by MDA and 4-HNE reduction) in the meibomian glands, suggesting its role in stabilizing tear film composition. This study advances the field by introducing CCME as a potential therapeutic agent for photokeratitis, offering a natural, oral treatment alternative with anti-inflammatory and antioxidative properties. CCME could help prevent progression to chronic DED and other ocular surface disorders by mitigating corneal inflammation and preserving tear film components. Given the elevated prevalence of UV-induced ocular damage due to environmental changes, these findings provide a foundation for developing CCME-based interventions in ophthalmology, bridging traditional medicine with modern therapeutic interventions.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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