So-Hyun Park, Eunyoung Lee, Daedong Kim, Jong-Won Yoon, Seon-Min Jeon, Young-Ha Song, Jeongsu Bang, Chang Hwa Jung
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2′-Fucosyllactose Alleviates Hair Loss in Testosterone-Induced Androgenic Alopecia Mice
2′-Fucosyllactose (2′-FL) is a component of human milk oligosaccharides and has undergone extensive investigation for potential health benefits. However, its potential to prevent androgenic alopecia (AGA) has not been reported. In this study, we investigated the protective effect of 2′-FL on hair damage in a testosterone-induced AGA mouse model. The administration of 2′-FL significantly reduced hair loss and increased both hair length and thickness in an AGA mouse model. Mechanistically, administration of 2′-FL increased hair follicle size and growth factor expression associated with hair growth. 2′-FL enhanced β-catenin signaling by activating AKT and ERK. In addition, 2′-FL suppressed apoptosis signaling and inflammatory cytokines in the dorsal skin of AGA mice. These results underscore the potential of 2′-FL as a therapeutic agent for AGA.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality