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author:

Fu, Y. (Fu, Y..) [1] | Li, C. (Li, C..) [2] | Wang, Q. (Wang, Q..) [3] | Gao, R. (Gao, R..) [4] | Cai, X. (Cai, X..) [5] | Wang, S. (Wang, S..) [6] | Zhang, Y. (Zhang, Y..) [7]

Indexed by:

Scopus

Abstract:

The aim of this study was to investigate the protective effect and mechanism of bigeye tuna (Thunnus obesus) skin collagen peptides (TSCP) and bone collagen peptides (TBCP) on skin photoaging. In UVB-damaged NIH/3T3 cells, TSCP and TBCP could effectively scavenge excessive reactive oxygen species, suppress mRNA and protein expression of MMP-1, and inhibit the decreased mRNA and protein expression of TGF-β1 and type I collagen. In the ICR mice model exposed to UVB, TSCP and TBCP could effectively improve moisture content, Hyp content and total antioxidant capacity level, activate TGF-β1 signaling pathway, and inhibit MAPK signaling pathway, thereby retarding UVB-induced skin photoaging. TSCP exhibited more excellent antioxidant activity, inhibited p-p38 activation and promoted TGF-β1 expression via TGF-β signaling pathway. By contrast, TBCP was more potent to down-regulate protein expression of p-ERK, p-JNK and MMP-1. The present work provides a theoretical basis for employment of collagen peptides to attenuate UVB-induced photoaging. © 2022

Keyword:

Collagen peptide; Molecular mechanism; Photoaging; Tuna bone; Tuna skin; UVB

Community:

  • [ 1 ] [Fu, Y.]Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Food Science, Southwest University, Chongqing, 400715, China
  • [ 2 ] [Li, C.]Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Food Science, Southwest University, Chongqing, 400715, China
  • [ 3 ] [Wang, Q.]Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China
  • [ 4 ] [Gao, R.]School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
  • [ 5 ] [Cai, X.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 6 ] [Wang, S.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 7 ] [Zhang, Y.]Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Food Science, Southwest University, Chongqing, 400715, China

Reprint 's Address:

  • [Wang, S.]College of Biological Science and Engineering, Fujian, China

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Source :

Journal of Functional Foods

ISSN: 1756-4646

Year: 2022

Volume: 93

5 . 6

JCR@2022

3 . 8 0 0

JCR@2023

ESI HC Threshold:48

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 0

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