Scope
Continuous ultraviolet (UV) exposure causes skin photoaging, wrinkle formation, and skin barrier damage. In this study, the protective effect of mixed probiotics (MP) against photoaging in UVB‐irradiated Hs68 fibroblasts and SKH‐1 hairless mice is investigated.
Methods and results
The mice are irradiated with UVB for 8 weeks to induce photoaging, and MP (15 and 50 mg day−1) is orally administered once a day. Skin parameters are measured in the dorsal skin and wrinkle formation factors are analyzed in skin replicas. To evaluate the mitogen‐activated protein kinase (MAPK) signaling pathway, western blotting and qRT‐PCR are performed. MP (50 mg day−1) significantly improves skin moisture, transepidermal water loss, erythema, and skin thickness. MP also effectively suppresses wrinkle formation by regulating the transcriptional expression of matrix metalloproteinases (MMPs) and tissue inhibitors of MMPs. MP also reduces inflammatory cytokine levels and phosphorylation of extracellular signaling regulatory kinase, Jun N‐terminal kinase, and p38 protein. Furthermore, the intestinal microbiome of the MP groups is significantly different compared with that of the UVB group, and the relative abundance of Lactobacillus and Akkermansia is significantly increased.
Conclusion
Collectively, these findings suggest that MP modulates the gut microbiome and ameliorates UVB‐induced photoaging by downregulating the MAPK pathway.
Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green tea and black tea through symbiotic culture of bacteria and yeast. In this study, fermentation characteristics and radical scavenging activity of ginseng berry kombucha (GBK) by Saccharomyces cerevisiae M-5 and Gluconobacter oxydans were measured. As fermentation time increased, pH decreased and titratable acidity increased. Reducing sugars decreased rapidly on day 3. Alcohol content increased dramatically during this period and then decreased. GBK showed increased radical scavenging activity and increased total flavonoid content on day 18 of fermentation compared to before fermentation. In particular, during GBK fermentation, the content of phenolic compounds such as gallic acid (2.09-fold) and chlorogenic acid (2.11-fold) increased, contributing to antioxidant activity. In addition, the major ginsenosides of GBK were identified as Rg2 (10.1 μg/mg) and Re (6.59 μg/mg), and the content of minor ginsenosides, which are easily absorbed forms, increased 2.19-fold by fermentation. GBK also extended survival in a Drosophila model treated with 15% hydrogen peroxide. GBK also reduced reactive oxygen species (p < 0.001) through upregulation of gene expression of antioxidant enzymes such as catalase (p < 0.001), superoxide dismutase (p < 0.05), and glutathione peroxidase (p < 0.001). Therefore, GBK can be presented as a functional food that inhibits oxidative stress by increasing radical scavenging activity during fermentation.
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