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

Overview

Journal Foods

Specialty Biotechnology

Date 2024 May 25

PMID 38790770

Authors

Zixin Song

Jiaxuan Fang

Dongdong Wang

Yuncai Tian

Yuhua Xu

Ziwen Wang

Jiman Geng

Changtao Wang

Meng Li

Affiliations

Soon will be listed here.

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.

Citing Articles

Fermented Juice Exerts Cardioprotective Effects by Alleviating Cardiac Inflammation and Apoptosis in Rats with Lipopolysaccharide-Induced Sepsis.

Sumneang N, Kobroob A, Phungphong S, Boonhoh W, Punsawad C, Kangwan N Nutrients. 2025; 17(3).

PMID: 39940359 PMC: 11820264. DOI: 10.3390/nu17030501.

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