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马齿苋发酵液通过MAPK/NF-κB信号通路抑制脂多糖诱导的皮肤炎症反应和屏障损伤

Inhibition of LPS-Induced Skin Inflammatory Response and Barrier Damage via MAPK/NF-κB Signaling Pathway by Thunb Fermentation Broth.

作者信息

Song Zixin, Fang Jiaxuan, Wang Dongdong, Tian Yuncai, Xu Yuhua, Wang Ziwen, Geng Jiman, Wang Changtao, Li Meng

机构信息

School of Light Industry Science and Engineering, Beijing Technology & Business University, Beijing 100048, China.

Shanghai AZ Science & Technology Co., Ltd., Shanghai 201100, China.

出版信息

Foods. 2024 May 10;13(10):1470. doi: 10.3390/foods13101470.

DOI:10.3390/foods13101470
PMID:38790770
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11120194/
Abstract

Thunb is rich in active substances and has excellent antioxidant and anti-inflammatory activity. Scanning electron microscopy and gel permeation chromatography were used to analyze the molecular characteristics of the fermentation broth of Thunb obtained through fermentation with (HCT-f). The molecular weight of HCT-f was 2.64265 × 10 Da, and the polydispersity coefficient was 183.10, which were higher than that of unfermented broth of Thunb (HCT). By investigating the active substance content and in vitro antioxidant activity of HCT-f and HCT, the results indicated that HCT-f had a higher active substance content and exhibited a superior scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals, with IC50 values of 11.85% and 9.01%, respectively. Our results showed that HCT-f could effectively alleviate the increase in the secretion of inflammatory factors and apoptotic factors caused by lipopolysaccharide (LPS) stimulation, and had a certain effect on repairing skin barrier damage. HCT-f could exert an anti-inflammatory effect by down-regulating signaling in the MAPK/NF-κB pathway. The results of erythrocyte hemolysis and chicken embryo experiments showed that HCT-f had a high safety profile. Therefore, this study provides a theoretical basis for the application of HCT-f as an effective ingredient in food and cosmetics.

摘要

土牛膝富含活性物质，具有优异的抗氧化和抗炎活性。采用扫描电子显微镜和凝胶渗透色谱法分析了通过[具体发酵菌]发酵获得的土牛膝发酵液（HCT - f）的分子特性。HCT - f的分子量为2.64265×10 Da，多分散系数为183.10，均高于未发酵的土牛膝肉汤（HCT）。通过研究HCT - f和HCT的活性物质含量及体外抗氧化活性，结果表明HCT - f具有更高的活性物质含量，对2,2 - 二苯基 - 1 - 苦基肼自由基和羟基自由基表现出更强的清除效果，IC50值分别为11.85%和9.01%。我们的结果表明，HCT - f能有效减轻脂多糖（LPS）刺激引起的炎症因子和凋亡因子分泌增加，对修复皮肤屏障损伤有一定作用。HCT - f可通过下调MAPK/NF - κB信号通路发挥抗炎作用。红细胞溶血和鸡胚实验结果表明，HCT - f具有较高的安全性。因此，本研究为HCT - f作为食品和化妆品有效成分的应用提供了理论依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/2e7beaf5ebc6/foods-13-01470-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/d734464f9aa0/foods-13-01470-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/c00793eab792/foods-13-01470-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/f99fa77413b7/foods-13-01470-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/d3a107a35f05/foods-13-01470-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/404c26e339b0/foods-13-01470-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/2f20b3830bf3/foods-13-01470-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/a012993c7643/foods-13-01470-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/fbf280477c84/foods-13-01470-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/2e7beaf5ebc6/foods-13-01470-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/d734464f9aa0/foods-13-01470-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/c00793eab792/foods-13-01470-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/f99fa77413b7/foods-13-01470-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/d3a107a35f05/foods-13-01470-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/404c26e339b0/foods-13-01470-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/2f20b3830bf3/foods-13-01470-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/a012993c7643/foods-13-01470-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/fbf280477c84/foods-13-01470-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cea7/11120194/2e7beaf5ebc6/foods-13-01470-g009.jpg

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