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In Vitro and In Vivo Photoprotective Effects of (-)-Loliode Isolated from the Brown Seaweed, Sargassum horneri

원문정보

LeiWang, Hyun-Soo Kim, Jun-Geon Je, Xiaoting Fu, Caoxing Huang, Ginnae Ahn, Jae-Young Oh, K. K. Asanka Sanjeewa, Jiachao Xu, Xin Gao, In-Kyu Yeo, You-Jin Jeon

제주대학교 해양과학연구소 해양과학연구소 연구논문집 제45권 2021.12 pp.296-304
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Skin is the largest organ of humans. Overexposure to ultraviolet (UV) is the primary environmental factor that causes skin damage. The compound, (-)-loliode, isolated from the brown seaweed Sargassum horneri, showed strong antioxidant and anti-inflammatory activities in in vitro and in vivo models. To further explore the potential of (-)-loliode in cosmetics, in the present study, we investigated the photoprotective effect of (-)-loliode in vitro in skin cells and in vivo in zebrafish. The results indicated that (-)-loliode significantly reduced intracellular reactive oxygen species (ROS) level, improved cell viability, and suppressed apoptosis of UVB-irradiated human keratinocytes. In addition, (-)-loliode remarkably attenuated oxidative damage, improved collagen synthesis, and inhibited matrix metalloproteinases expression in UVB-irradiated human dermal fibroblasts. Furthermore, the in vivo test demonstrated that (-)-loliode effectively and dose-dependently suppressed UVB-induced zebrafish damage displayed in decreasing the levels of ROS, nitric oxide, lipid peroxidation, and cell death in UVB-irradiated zebrafish. These results indicate that (-)-loliode possesses strong photoprotective activities and suggest (-)-loliode may an ideal ingredient in the pharmaceutical and cosmeceutical industries.

목차

Abstract
1. Introduction
2. Results and Discussion
2.1. Protective Effect of (-)-Loliode against UVB-Induced HaCaT Cell Damage
2.2. Protective Effect of (-)-Loliode against UVB-induced HDF Cell Damage
2.3. Protective Effect of (-)-Loliode against UVB-induced Zebrafish Damage
3. Materials and Methods
3.1. Chemical and Regents
3.2. Preparation of (-)-Loliode from S. horneri
3.3. In Vitro in HaCaT cells
3.4. In Vitro in HDF cells
3.5. In Vivo Assay
3.6. Statistical Analysis
4. Conclusions
References

키워드

저자정보

  • LeiWang College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Hyun-Soo Kim National Marine Biodiversity Institute of Korea, 75, Jangsan-ro 101gil, Janghang-eup, Seocheon 33662, Korea
  • Jun-Geon Je Department of Marine Life Sciences, Jeju National University, Jeju 63243, Korea
  • Xiaoting Fu College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Caoxing Huang Co-Innovation Center for Efficient Processing and Utilization of Forest Products, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
  • Ginnae Ahn Department of Marine Bio Food Science, Chonnam National University, Yeosu 59626, Korea
  • Jae-Young Oh Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Korea
  • K. K. Asanka Sanjeewa Department of Biosystem Technology, Faculty of Technology, University of Sri Jayewardenepura, Pitipana, Homagama 10206, Sri Lanka
  • Jiachao Xu College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Xin Gao College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • In-Kyu Yeo Department of Marine Life Sciences, Jeju National University, Jeju 63243, Korea
  • You-Jin Jeon Department of Marine Life Sciences, Jeju National University, Marine Science Institute, Jeju National University, Jeju 63333, Korea

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