Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing.
Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing.
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DOI:
10.1016/j.bbrep.2020.100864
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发表时间:
2020-12
影响因子:
2.7
通讯作者:
Fukui Y
中科院分区:
文献类型:
--
作者:
Nakamura Y;Tsuchiya T;Hara-Chikuma M;Yasui M;Fukui Y
In a previous clinical study, the moisture content in the stratum corneum of healthy Japanese women who consumed a beverage rich in oligomeric proanthocyanidins (OPCs) made from red wine extract was found to be higher than that in the control group. This finding suggested that OPCs can increase skin moisture content. In this study, we determined the expression level of aquaporin-3 (AQP3) in keratinocytes to elucidate the mechanism by which compounds in red wine grape increase moisture content in stratum corneum. Through in vitro studies, we confirmed that normal human epidermal keratinocytes (NHEK) incubated with red wine induced AQP3 expression. Furthermore, the supplementation of red wine fractions enriched in OPC was shown to increase AQP3 expression. Besides, the component of OPC-rich fractions that upregulated AQP3 expression was found to be a gallic acid (GA)-binding flavan-3-ol, particularly oligomeric compounds. We found that GA-binding OPC were able to upregulate AQP3 expression and that these compounds were enriched in red wine. Our findings might suggest that the mechanism of enhancement of moisture content in stratum corneum by red wine might be via the upregulation of AQP3 expression in the epidermal keratinocytes. Our previous clinical study showed red wine polyphenol induced skin moisture. We demonstrated the mechanism of skin moisturization via AQP3 in keratinocytes. OPCs, especially GA-binding, were active compound for upregulation of AQP3. Skin moisturization mechanism by OPCs was suggested via AQP3 expression.
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DOI:
10.2147/hp.s97681
发表时间:
2016
期刊:
Hypoxia (Auckland, N.Z.)
影响因子:
--
作者:
Hoogewijs D;Vogler M;Zwenger E;Krull S;Zieseniss A
通讯作者:
Zieseniss A
影响因子:
--
作者:
Asher GN;Viera AJ;Weaver MA;Dominik R;Caughey M;Hinderliter AL
通讯作者:
Hinderliter AL
影响因子:
4.6
作者:
Wu, Zhouwei;Uchi, Hiroshi;Furue, Masutaka
通讯作者:
Furue, Masutaka
影响因子:
8.8
作者:
Capanoglu, Esra;de Vos, Ric C. H.;Beekwilder, Jules
通讯作者:
Beekwilder, Jules
影响因子:
8.8
作者:
Fujimaki, Takahiro;Mori, Shoko;Fukui, Yuko
通讯作者:
Fukui, Yuko