2011
DOI: 10.1016/j.jdermsci.2011.06.015
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Dermal carbonyl modification is related to the yellowish color change of photo-aged Japanese facial skin

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Cited by 44 publications
(45 citation statements)
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“…A,B). Faint but definite yellowish color observed in repetitive UVA‐irradiated fibroblasts was consistent with the findings previously reported by others which showed accumulation of two classes of oxidized proteins, carbonyl protein and advanced glycation end products in photoaged dermis .…”
Section: Resultssupporting
confidence: 92%
See 1 more Smart Citation
“…A,B). Faint but definite yellowish color observed in repetitive UVA‐irradiated fibroblasts was consistent with the findings previously reported by others which showed accumulation of two classes of oxidized proteins, carbonyl protein and advanced glycation end products in photoaged dermis .…”
Section: Resultssupporting
confidence: 92%
“…Yellowish color change has been proposed to be caused by accumulation of oxidized proteins, carbonylated proteins and advanced glycation end products (AGEs) in dermis, in addition to the increase of melanin in epidermis . Yellow color products by the oxidation of proteins may be triggered by high level of H 2 O 2 yielded by UVA radiation.…”
Section: Discussionmentioning
confidence: 99%
“…One of the most distinguishable characteristics of glycated skin is its color change to yellow. 20) As shown in Figs. 2a and b, glycated skin showed a yellowish tinge.…”
Section: Resultsmentioning
confidence: 79%
“…It is well known that increases in the b* value and autofluorescence reflect the accumulation of AGEs in skin. 19,20) Glycation induced by 50 mM GO showed 1.6 times higher autofluorescence and 2.1 times higher b* values than normal skin (Figs. 2a, b).…”
Section: Discussionmentioning
confidence: 94%
“…In a future study, we need to improve the condition to induce glycation to cells. We used glyoxal as glycation inducer in the present study, which is widely used in in vitro studies [28,29]. Glyoxal is one of the glycation inducers produced by spontaneous degradation of glucose [30].…”
Section: Discussionmentioning
confidence: 99%