Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.9.1469

Morphological Changes in the Skin of Hairless Mouse Fed Various Kimchi Diet  

Ryu, Bog-Mi (Dept. of Food Science and Nutrition and Kimchi Research institute, Pusan National University)
Ryu, Seung-Hee (Biohealth Products Research Center, Food Science Institute and School of Food and Life Science,Inje University)
Yang, Young-Churl (Dept. of Anatomy, College of Medicine, Inje University)
Lee, Yu-Soon (Dept. of Cosmetic Engineering, Kyongbuk College of Science)
Jeon, Young-Soo (Dept. of Food Science and Nutrition and Kimchi Research institute, Pusan National University)
Moon, Gap-Soon (Biohealth Products Research Center, Food Science Institute and School of Food and Life Science,Inje University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.9, 2004 , pp. 1469-1475 More about this Journal
Abstract
Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.
Keywords
kimchi; skin aging; hairless mouse; morphology; mustard leaf;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Epstein JH. 1977. The pathological effects of light on the skin. In Free radicals in Biology. Pryor WA, ed. Academic Press, New York. Vol 3, p 219-249
2 Tahara S, Matsuo M, Kaneko T. 2001. Age-related changes in oxidative damage to lipids and DNA in rat skin. Mechanisms of Ageing & Development 122: 415-426   DOI   ScienceOn
3 Chung JH, Seo JY, Choi HR, Lee MK, Youn CS, Rhie GE, Cho KH, Kim KH, Park KC, Eun HC. 2001. Modulation of skin collagen metabolism in aged and photoaged human skin in vivo. J Invest Dermatol 117: 1218-1224   DOI   ScienceOn
4 Jenkins G. 2002. Molecular mechanisms of skin ageing. Mechanisms of Ageing & Development 123: 801-810   DOI   ScienceOn
5 Dimri GP, Lee X, Basile G, Acosta M, Scott G, Roskelley C, Medrano EE. 1995. A novel biomarker that the identifies senescent human cells in culture and ageing skin in vivo. Proc Natl Acad Sci USA 92: 9363-9367   DOI   ScienceOn
6 Dalle Cabonare M, Pathak MA. 1994. Skin photosensitizing agents and the role of reactive oxygen species in photoageing. J Photochem Photobiol B 14: 105-124   DOI   ScienceOn
7 Shapiro SS, Saliou C. 2001. Role of vitamins in skin care. Nutr 17: 839-844   DOI   ScienceOn
8 Svendsen L, Rattan SI, Clark BF. 1994. Testing garlic for possible anti-aging effects on long term growth charac-teristics, morphology and macromolecular synthesis of human fibroblasts in culture. J Ethanopharmacol 43: 125-133   DOI   ScienceOn
9 Korean Dermatological Association. 1994. Textbook of dermatology. 3rd ed. Yemoungak, Seoul. p 1-25
10 Ryu BM, Ryu SH, Lee YS, Jeon YS, Moon GS. 2004. Effect of different kimchi diets onoxidation and photooxidation in hairless mouse. J Korean Soc Food Sci Nutr 33: 291-298   DOI   ScienceOn
11 Han KH, Cho KH, Noh DY, Eun HC, Youn JI. 1998. Histological changes in the skin with innate aging. Korean J Dermatol 36: 971-980
12 Choi JY, Yoon KS, Cho YH, Kim NI. 1996. The effect of UVB irradiation and sunscreen agents on photoaging of hairless albino mouse skin. Kor J Dermatol 34: 289-299
13 Dattner AM. 1999. Nutritional Dermatology. Clinics in Dermatol 17: 57-64   DOI   ScienceOn
14 Biesalski HK, Obermuelle-Jevic UC. 2001. UV light, beta- carotene and human skin-beneficial and potentially harmful effects. Arch Biochem Biophys 389: 1-6   DOI   ScienceOn
15 Kefalides NA, Alper R, Clarke C. 1979. Biochemistry and metabolism of basement membranes. Int Rev Cytol 61: 167-228   DOI
16 Vazquez F, Palacios S, Aleman N, Guerrero F. 1996. Changes of the basement membrane and type Ⅳ collagen in human skin during aging. Maturitas 25: 209-215   DOI   ScienceOn
17 Ryu SH, Jeon YS, Kwon MJ, Moon JW, Lee YS, Moon GS. 1997. Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 26: 814-821
18 Ryu SH, Jeon YS, Moon JW, Lee YS, Moon GS. 1997. Effect of kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 26: 998-1005
19 Kim JH, Kwon MJ, Lee SY, Ryu JD, Moon GS, Cheigh HS, Song YS. 2002. The effect of kimchi intake on production of free radicals and anti-oxidative enzyme activities in the liver of SAM. J Korean Soc Food Sci Nutr 31: 109-116   DOI   ScienceOn
20 Kim MJ, Kwon MJ, Song YO, Lee EK, Youn HJ, Song YS. 1997. The Effects of kimchi on hematological and immunological parameters in vivo and in vitro. J Korean Soc Food Sci 26: 1208-1214
21 Kim JH, Ryu JD, Lee HG, Park JH, Moon GS, Cheigh HS, Song YS. 2002. The effect of kimchi intake on production of free radicals and anti-oxidative enzyme activities in the brain of SAM. J Korean Soc Food Sci Nutr 31: 117-123   DOI   ScienceOn
22 Cheigh HS. 1995. Biochemical characteristics of kimchi. J East Asian Soc Dietary Life 5: 89-101
23 Lee YO, Park KY, Cheigh HS. 1996. Antioxidative effect of kimchi with various fermentation period on the lipid oxidation of cooked ground meat. J Korean Soc Food Nutr 25: 261-266
24 Park PS, Lee MY. 1992. The effects of onion and garlic on copper-phenanthroline complex induced DNA degradation. J Korean Soc Food Nutr 21: 367-371
25 Cho YS, Song JC, Yang CB. 1999. Protective effects of ginger, garlic, and onion against radical reaction induced by carbon tetrachloride in rats. Korean J Food Sci Technol 31: 1084-1089
26 Kim JY, Lee YS. 1997. The effects of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J Korean Soc Food Sci 26: 1200-1207
27 Kang JH, Ahn BW, Lee DH, Byun HS, Kim SB, Park YH. 1988. Inhibitory effects of ginger and garlic extracts on the DNA damage. Korean J Food Sci Technol 20: 287-292
28 Kwon MJ, Song YO, Song YS. 1997. Effects of kimchi on tissue and fecal lipid composition and apolipoprotein and thyroxine levels in rats. J Korean Soc Food Sci Nutr 26: 507-513