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Lee T.H.,Yonsei University | Do M.H.,Gachon University | Oh Y.L.,Sungkyunkwan University | Cho D.W.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2014

Soybean may be a promising ingredient for regulating UVB-induced inflammatory damage to the skin. We investigated the anti-inflammatory effects of diets supplemented with fermented soybean on UVB-induced skin photodamage and the effectiveness of soybean (S) and fermented soybean (FS) dietary supplementation. To investigate the effects of two major isoflavones-daidzein and genistein-from FS, we used cocultures with keratinocytes and fibroblasts. Genistein treatment strongly inhibited the production of IL-6 and MAPK signaling. Forty hairless male mice divided into four groups were fed with a control diet (group N: normal, group C; +UVB) or diets with 2.5% S+UVB or 2.5% FS+UVB (group S, group FS) for 8 weeks. Macrophage infiltration to the dermis was reduced more in groups S and FS than in group C. The expression levels of iNOS and COX-2 were significantly decreased in group FS (by 7.7% ± 0.4% and 21.2% ± 0.3%, respectively [p < 0.05]). © 2014 American Chemical Society. Source


Cho D.-W.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | Cho D.-W.,Kyung Hee University | Kim D.-E.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | Lee D.-H.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | And 4 more authors.
Archives of Pharmacal Research | Year: 2014

Fermentation of natural products is emerging as an important processing method and is attracting a lot of attention because it may have the advantage of having a new biological function. In this study, fruits of Opuntia ficus-indica were enzymatically hydrolyzed and then fermented with two species of yeast. We identified novel prominent markers in enzymatically hydrolyzed O. ficus-indica (EO) and fermented O. ficus-indica (FO) samples by using an ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry. We also evaluated the effect of EO and FO on photoaging of skin cells exposed to ultraviolet radiation. We identified the major fermented metabolite in the FO as ferulic acid. Our in vitro study indicated that FO significantly enhanced the concentration of pro-collagen type 1 than the EO, by increasing the TGF-β1 production. © 2014 The Pharmaceutical Society of Korea. Source


Cho D.-W.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | Kim D.-E.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | Lee D.-H.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | Jung K.-H.,Sempio Fermentation Research Center and 183 Osongsaengmyeong 4ro | And 3 more authors.
Archives of pharmacal research | Year: 2014

Fermentation of natural products is emerging as an important processing method and is attracting a lot of attention because it may have the advantage of having a new biological function. In this study, fruits of Opuntia ficus-indica were enzymatically hydrolyzed and then fermented with two species of yeast. We identified novel prominent markers in enzymatically hydrolyzed O. ficus-indica (EO) and fermented O. ficus-indica (FO) samples by using an ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry. We also evaluated the effect of EO and FO on photoaging of skin cells exposed to ultraviolet radiation. We identified the major fermented metabolite in the FO as ferulic acid. Our in vitro study indicated that FO significantly enhanced the concentration of pro-collagen type 1 than the EO, by increasing the TGF-β1 production. Source

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