Ameliorative effect of Lactobacillus plantarum CCFM8661 on oleic acid-induced acne: integrated gut microbiota link to acne pathogenesis.


Journal

Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334

Informations de publication

Date de publication:
15 Jan 2024
Historique:
revised: 24 07 2023
received: 23 04 2023
accepted: 14 08 2023
medline: 20 11 2023
pubmed: 14 8 2023
entrez: 14 8 2023
Statut: ppublish

Résumé

Acne vulgaris is an inflammatory disease of the pilosebaceous unit of the skin that has serious adverse effects on the physical and mental health of patients. Probiotics are extensively employed in dermatology and could be an alternative option for acne therapy. Here, we evaluated the effect of oral ingestion of live and inactivated Lactobacillus plantarum CCFM8661 on oleic acid-induced acne using a mouse model. Results indicated that live L. plantarum CCFM8661 suppressed skin inflammation and serum hormone (insulin and testosterone) production in acne mice. Parallelly, live L. plantarum CCFM8661 effectively reduced the formation of skin lipids (triglycerides and non-esterified free fatty acids), and normalized the expression of skin lipid metabolism-related genes (PPAR-γ, SREBP-1c, ACCα, FASN, PPAR-α, ACOX1, HSL and ATGL). In comparison, inactivated L. plantarum CCFM8661 had no effect on skin inflammation or serum hormone secretion, but decreased skin triglycerides and normalized the expression of skin lipid metabolism-related genes (PPAR-γ, SREBP-1c, FASN and ATGL) in acne mice. Both live and inactivated L. plantarum CCFM8661 raised the richness of gut microbiota, reduced the ratio of Bacteroidetes to Firmicutes and decreased the relative abundance of Staphylococcus in the feces of acne mice. Oral ingestion of L. plantarum CCFM8661, particularly live cells, could alleviate acne by suppressing skin inflammation, normalizing the metabolism of hormones and skin lipids, which may be achieved by improving the gut microbial ecosystem. © 2023 Society of Chemical Industry.

Sections du résumé

BACKGROUND BACKGROUND
Acne vulgaris is an inflammatory disease of the pilosebaceous unit of the skin that has serious adverse effects on the physical and mental health of patients. Probiotics are extensively employed in dermatology and could be an alternative option for acne therapy. Here, we evaluated the effect of oral ingestion of live and inactivated Lactobacillus plantarum CCFM8661 on oleic acid-induced acne using a mouse model.
RESULTS RESULTS
Results indicated that live L. plantarum CCFM8661 suppressed skin inflammation and serum hormone (insulin and testosterone) production in acne mice. Parallelly, live L. plantarum CCFM8661 effectively reduced the formation of skin lipids (triglycerides and non-esterified free fatty acids), and normalized the expression of skin lipid metabolism-related genes (PPAR-γ, SREBP-1c, ACCα, FASN, PPAR-α, ACOX1, HSL and ATGL). In comparison, inactivated L. plantarum CCFM8661 had no effect on skin inflammation or serum hormone secretion, but decreased skin triglycerides and normalized the expression of skin lipid metabolism-related genes (PPAR-γ, SREBP-1c, FASN and ATGL) in acne mice. Both live and inactivated L. plantarum CCFM8661 raised the richness of gut microbiota, reduced the ratio of Bacteroidetes to Firmicutes and decreased the relative abundance of Staphylococcus in the feces of acne mice.
CONCLUSION CONCLUSIONS
Oral ingestion of L. plantarum CCFM8661, particularly live cells, could alleviate acne by suppressing skin inflammation, normalizing the metabolism of hormones and skin lipids, which may be achieved by improving the gut microbial ecosystem. © 2023 Society of Chemical Industry.

Identifiants

pubmed: 37574818
doi: 10.1002/jsfa.12921
doi:

Substances chimiques

Peroxisome Proliferator-Activated Receptors 0
Sterol Regulatory Element Binding Protein 1 0
Hormones 0
Triglycerides 0
Oleic Acids 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

328-339

Subventions

Organisme : Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Organisme : National Natural Science Foundation of China

Informations de copyright

© 2023 Society of Chemical Industry.

Références

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Auteurs

Jian Ai (J)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Weiwei Ma (W)

College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin, China.

Zhenghao Pan (Z)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Bingyong Mao (B)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Xin Tang (X)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Qiuxiang Zhang (Q)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Jianxin Zhao (J)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Wei Chen (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

Shumao Cui (S)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

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