Effect of ingested concentrate and components of sake on epidermal permeability barrier disruption by UVB irradiation

被引：21

作者：

Hirotsune, M ^{[1
]}

Haratake, A

Komiya, A

Sugita, J

Tachihara, T

Komai, T

Hizume, K

Ozeki, K

Ikemoto, T

机构：

[1] Ozeki Co, Gen Res Lab, Nishinomiya, Hyogo 6638227, Japan

[2] Kanebo Cosmet Inc, Cosmet Lab, Odawara, Kanagawa 2500002, Japan

[3] T Hasegawa Co Ltd, Tech Res Ctr, Kawasaki, Kanagawa 2110022, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 04期

关键词：

rice wine; ethyl alpha-D-glucoside; organic acids; transepidermal water loss; oral administration;

D O I：

10.1021/jf048893s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Daily topical applications of the concentrate of sake (CS) have been shown to reduce epidermal barrier disruption in murine skin caused by ultraviolet B (UVB) radiation, while one of the components of sake, ethyl alpha-D-glucoside (alpha-EG), also reduces barrier disruption. We confirmed the effect of oral ingestion of various doses of CS on epidermal barrier disruption caused by UVB irradiation in hairless mice. Then, to identify the effective components, we quantitatively analyzed alpha-EG, organic acids, and glycerol, the main components of CS, and examined the effect of various concentration of each on barrier disruption. alpha-EG and organic acids showed comparable results to CS itself, and transepidermal water loss levels in murine skin were significantly decreased as compared with the control. Furthermore, an investigation of the dose dependency of these agents was performed and the results showed the significant effectiveness of alpha-EG. In addition, red wine concentrate (WC) and beer concentrate (BC) were examined in order to confirm the unique effects of CS. Similar effects were not found with WC and BC.

引用

页码：948 / 952

页数：5

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