Food Microbiology Research Labs, Meiji Co., Ltd., Meiji Innovation Center, Hachiouji, Tokyo, Japan.
Exp Dermatol. 2019 Feb;28 Suppl 1:28-31. doi: 10.1111/exd.13825.
Excessive exposure to ultraviolet (UV) radiation can chemically alter biological molecules and is one of the major environmental health risks with potential to damage the structure and function of the skin. Numerous dietary supplements are known to optimize the skin's defenses against radiation exposure. Several studies in which the beneficial roles of functional food components, that can protect against UV-induced skin damage, have been demonstrated. Supplemental dietary sphingomyelin maintains covalently bound ω-hydroxy ceramides to avert skin barrier defects after UVB irradiation. The oral administration of collagen hydrolysates has been shown to limit decreases in skin elasticity via increases in the dermal hyaluronic acid content. Milk fermented with lactic acid bacteria has been shown to augment DNA repair mechanisms and improve skin immunity in the aftermath of UVB damage. Furthermore, long-term ingestion of fermented milk containing lactic acid bacteria, collagen hydrolysates and sphingomyelin increases the minimal erythema dose (MED) in human subjects with moderate sunburn or redness and tanned skin after exposure to UV solar radiation. Thus, products containing these functional food components are one means by which the adverse effects of UV radiation on the skin can be mitigated.
过度暴露于紫外线（UV）辐射会使生物分子发生化学变化，是对皮肤结构和功能造成潜在损害的主要环境健康风险之一。已知许多膳食补充剂可以优化皮肤对辐射暴露的防御能力。多项研究表明，功能性食品成分具有有益作用，可以防止 UV 引起的皮肤损伤。补充膳食神经鞘磷脂可保持共价结合的 ω-羟基神经酰胺，以避免 UVB 照射后皮肤屏障缺陷。口服胶原水解物已被证明可通过增加真皮透明质酸含量来限制皮肤弹性的降低。用乳酸菌发酵的牛奶已被证明可以增强 DNA 修复机制，并在 UVB 损伤后改善皮肤免疫力。此外，长期摄入含有乳酸菌、胶原水解物和神经鞘磷脂的发酵乳可增加中度晒伤或红斑和晒黑皮肤的人类受试者的最小红斑剂量（MED），在暴露于 UV 太阳辐射后。因此，含有这些功能性食品成分的产品是减轻 UV 辐射对皮肤的不利影响的一种手段。
