Apple Pomace Extract Induces Cell Proliferation and Increases Type I Collagen and Hyaluronan Production in Human Skin Fibroblasts In Vitro.

Apple pomace extract Collagen Fibroblast Hyaluronan Skin

Journal

Plant foods for human nutrition (Dordrecht, Netherlands)
ISSN: 1573-9104
Titre abrégé: Plant Foods Hum Nutr
Pays: Netherlands
ID NLM: 8803554

Informations de publication

Date de publication:
13 Jul 2024
Historique:
accepted: 27 06 2024
medline: 14 7 2024
pubmed: 14 7 2024
entrez: 13 7 2024
Statut: aheadofprint

Résumé

Apple pomace is the residue left after apples are squeezed. The majority of pomace produced worldwide is produced by the apple manufacturing industry, however, most of the pomace produced by the industry is discarded. Apple pomace contains functional ingredients, such as polyphenols and triterpenoids, and exerts several beneficial effects on human health; however, studies on its cosmetic effects on the skin are lacking. Therefore, herein, we investigated the effects of apple pomace extract (APE) on human skin fibroblasts (HSFs) in vitro. When HSFs were cultured with the extract for 72 h, the number of HSFs increased at concentrations of 10 and 20 µg/mL. Transcriptome analysis and reverse transcription-quantitative PCR results revealed that the extract upregulated the expression of hyaluronan synthase (HAS) 1, HAS2, and HAS3 and downregulated the expression of HYAL1, a gene encoding the hyaluronan-degrading enzyme, in HSFs. Additionally, enzyme-linked immunosorbent assay revealed increased amounts of factors related to skin extracellular matrix, such as type I collagen and hyaluronic acid, secreted in the culture supernatant. The western blotting results suggested that the extract induced extracellular signal-regulated kinase and protein kinase B phosphorylation in HSFs. Additionally, several GO_Terms related to mitosis were detected in the Gene Ontology analysis. This is the first study to show that APE induces the proliferation of HSFs and production of factors related to skin anti-aging.

Identifiants

pubmed: 39001986
doi: 10.1007/s11130-024-01210-w
pii: 10.1007/s11130-024-01210-w
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Informations de copyright

© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

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Auteurs

Naoki Nanashima (N)

Department of Nutrition, Faculty of Health Science, Aomori University of Health and Welfare, 58-1 Mase, Hamadate Aomori, Hamadate, 030-8505, Aomori, Japan. n_nanashima@ms.auhw.ac.jp.
Department of Bioscience and Laboratory Medicine, Hirosaki University Graduate School of Health Sciences, Hirosaki, 036-8564, Japan. n_nanashima@ms.auhw.ac.jp.

Hayato Maeda (H)

Department of Applied Biology and Food Sciences, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, 036-8561, Japan.
Department of Industry Development Sciences, Hirosaki University Graduate School of Sustainable Community Studies, Hirosaki, 036-8561, Japan.

Akira Nakajima (A)

Department of Applied Biology and Food Sciences, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, 036-8561, Japan.
Department of Industry Development Sciences, Hirosaki University Graduate School of Sustainable Community Studies, Hirosaki, 036-8561, Japan.

Makoto Nishizuka (M)

Department of Applied Biology and Food Sciences, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, 036-8561, Japan.
Department of Industry Development Sciences, Hirosaki University Graduate School of Sustainable Community Studies, Hirosaki, 036-8561, Japan.

Tsuyoshi Narumi (T)

Nihon Haruma Co., Ltd, Hirosaki, 036-8052, Japan.

Junji Ichita (J)

Nihon Haruma Co., Ltd, Hirosaki, 036-8052, Japan.
Department of Food Management, Faculty of Human Life Design, Shibata Gakuen University, Hirosaki, 036-8530, Japan.

Koh Itoku (K)

Nihon Haruma Co., Ltd, Hirosaki, 036-8052, Japan.

Classifications MeSH