Zixin Song , Qianru Sun , Yuhua Xu , Yuncai Tian , Jiaxuan Fang , Ziwen Wang , Jiman Geng , Dongdong Wang , Changtao Wang , Meng Li
{"title":"植物乳杆菌发酵海带通过Keap-1/Nrf2途径缓解UVB诱导的表皮光炎症","authors":"Zixin Song , Qianru Sun , Yuhua Xu , Yuncai Tian , Jiaxuan Fang , Ziwen Wang , Jiman Geng , Dongdong Wang , Changtao Wang , Meng Li","doi":"10.1016/j.jff.2023.105693","DOIUrl":null,"url":null,"abstract":"<div><p>UVB-induced human immortal keratinocyte (HaCaT) cell damage model was established to investigate the mitigating effect of <em>Laminaria japonica Lactobacillus plantarum</em> subsp. <em>plantarum</em> fermentation broth (LJf) on epidermal photoinflammation and barrier function impairment. Compared to unfermented <em>Laminaria japonica</em> (LJ), LJf contains higher levels of potent substances, as well as stronger <em>in vitro</em> antioxidant activity. LJf is able to scavenge excessive reactive oxygen species (ROS) and increase intracellular antioxidant enzyme content and synthesis levels. We also find that LJf is superior to LJ in inhibiting the release of ILs, TNF-α and MMP-9. LJf also increased the synthesis level of barrier function proteins and decreased the secretion level of Kallikrein-7 (KLK-7), effectively alleviating the level of inflammation, abnormal cell shedding, and impaired barrier function in the epidermis. LJf can inhibit the transcription levels of downstream regulators and inflammatory factors by activating the Nrf2 signaling pathway. Safety experiments reveal that LJf is non-irritating.</p></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"107 ","pages":"Article 105693"},"PeriodicalIF":3.8000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1756464623002931/pdfft?md5=8b0fa27b73cf2cd2ccbb030d9d02bb5b&pid=1-s2.0-S1756464623002931-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Lactobacillus plantarum fermented Laminaria japonica alleviates UVB-induced epidermal photoinflammation via the Keap-1/Nrf2 pathway\",\"authors\":\"Zixin Song , Qianru Sun , Yuhua Xu , Yuncai Tian , Jiaxuan Fang , Ziwen Wang , Jiman Geng , Dongdong Wang , Changtao Wang , Meng Li\",\"doi\":\"10.1016/j.jff.2023.105693\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>UVB-induced human immortal keratinocyte (HaCaT) cell damage model was established to investigate the mitigating effect of <em>Laminaria japonica Lactobacillus plantarum</em> subsp. <em>plantarum</em> fermentation broth (LJf) on epidermal photoinflammation and barrier function impairment. Compared to unfermented <em>Laminaria japonica</em> (LJ), LJf contains higher levels of potent substances, as well as stronger <em>in vitro</em> antioxidant activity. LJf is able to scavenge excessive reactive oxygen species (ROS) and increase intracellular antioxidant enzyme content and synthesis levels. We also find that LJf is superior to LJ in inhibiting the release of ILs, TNF-α and MMP-9. LJf also increased the synthesis level of barrier function proteins and decreased the secretion level of Kallikrein-7 (KLK-7), effectively alleviating the level of inflammation, abnormal cell shedding, and impaired barrier function in the epidermis. LJf can inhibit the transcription levels of downstream regulators and inflammatory factors by activating the Nrf2 signaling pathway. Safety experiments reveal that LJf is non-irritating.</p></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"107 \",\"pages\":\"Article 105693\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2023-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S1756464623002931/pdfft?md5=8b0fa27b73cf2cd2ccbb030d9d02bb5b&pid=1-s2.0-S1756464623002931-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464623002931\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464623002931","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Lactobacillus plantarum fermented Laminaria japonica alleviates UVB-induced epidermal photoinflammation via the Keap-1/Nrf2 pathway
UVB-induced human immortal keratinocyte (HaCaT) cell damage model was established to investigate the mitigating effect of Laminaria japonica Lactobacillus plantarum subsp. plantarum fermentation broth (LJf) on epidermal photoinflammation and barrier function impairment. Compared to unfermented Laminaria japonica (LJ), LJf contains higher levels of potent substances, as well as stronger in vitro antioxidant activity. LJf is able to scavenge excessive reactive oxygen species (ROS) and increase intracellular antioxidant enzyme content and synthesis levels. We also find that LJf is superior to LJ in inhibiting the release of ILs, TNF-α and MMP-9. LJf also increased the synthesis level of barrier function proteins and decreased the secretion level of Kallikrein-7 (KLK-7), effectively alleviating the level of inflammation, abnormal cell shedding, and impaired barrier function in the epidermis. LJf can inhibit the transcription levels of downstream regulators and inflammatory factors by activating the Nrf2 signaling pathway. Safety experiments reveal that LJf is non-irritating.
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.
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