Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium
Naoki Doi Kazuichi ArakiYoichiro FukutaYudai KuwagaitoYukinori YamauchiYasushi SasaiShin-ichi KondoMasayuki Kuzuya
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2023 Volume 29 Issue 2 Pages 155-161

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Abstract

Glycation reactions between proteins and sugars or their metabolites produce advanced glycation end-products, and the glycation of collagen in normal human dermal fibroblasts (NHDF) causes skin spots and freckles. UV exposure induces oxidative stress in NHDF, which overexpresses enzymes that degrade collagen, resulting in dry skin and wrinkling. Herein, we produced a novel polyphenolic decoction of Chaga mushroom extracted with a fermentation medium. Chaga polyphenol decoction (CPD) inhibited the glycation of albumin and collagen gel 3 to 4 times more than 2-aminoguanidine. The antioxidant effects of CPD were investigated using the fluorescence of an intracellular reactive oxygen species (ROS) scavenger, and NHDF exposed to UV-A for 60 min (9.5 J/cm2) after pre-treatment with 190 jig/mL of CPD suppressed ROS scavenger emission by 50 % compared to treatment with phosphate buffer saline. These results suggest that CPD might be a promising glycation inhibitor and ROS scavenger.

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© 2023 by Japanese Society for Food Science and Technology

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