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http://dx.doi.org/10.5762/KAIS.2018.19.3.229

The Effects of Orally Administered Fermented Porcine Placenta and Its Major Dipeptides on UVB-induced Wrinkle Formation in the Hairless Mice  

Lee, JiEun (Department of Genetic engineering, Collage of Life Sciences, Kyung Hee University)
Park, Jongil (Department of Genetic engineering, Collage of Life Sciences, Kyung Hee University)
Kim, Jongbae (LG household & Healthcare Research Park)
Jeong, Hyein (LG household & Healthcare Research Park)
Hwang, JaeSung (Department of Genetic engineering, Collage of Life Sciences, Kyung Hee University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.19, no.3, 2018 , pp. 229-242 More about this Journal
Abstract
The effects of orally administered fermented porcine placenta (FPP) and its major dipeptides, L-Leucyl-Glycine (Leu-Gly) and Glycyl-L-Leucine (Gly-Leu), on UVB-induced wrinkle formation of the skin in hairless mice was studied. Treatment with FPP, Leu-Gly or Gly-Leu increased type I procollagen synthesis and decreased MMP-1 (matrix metalloproteinase-1) in human dermal fibroblast cells (HDF-N). Hairless mice were also exposed UVB irradiation three times a week and fermented porcine placenta extract (FPP), Leu-Gly and Gly-Leu was administered once a day for eight weeks. Daily intake of FPP, Leu-Gly and Gly-Leu for eight weeks decreased wrinkles, erythema and thickness of the skin and increased skin hydration and synthesis of collagen relative to a UVB-control. Moreover, FPP, Leu-Gly or Gly-Leu intake decreased the expression of MMP-3 and MMP-13 mRNA levels and inhibited activation of MMP-2 and MMP-9 induced by UVB irradiation in hairless mice skin. These results suggest that major dipeptides of the placenta, Leu-Gly and Gly-Leu have the potential for use as a functional food ingredient with anti-wrinkling properties.
Keywords
Fermented porcine placenta extract; Gly-Leu; Leu-Gly; Matrix metalloproteinase; UVB; Wrinkle;
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