Protective Mechanism of <i>Rosa roxburghii</i> Tratt Fermentation Broth against Ultraviolet-A-Induced Photoaging of Human Embryonic Skin Fibroblasts
Minglu Yuan,
Hao Fu,
Qiuting Mo,
Shiwei Wang,
Changtao Wang,
Dongdong Wang,
Jiachan Zhang,
Meng Li
Affiliations
Minglu Yuan
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Hao Fu
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Qiuting Mo
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Shiwei Wang
Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, College of Life Science, Northwest University, Xi’an 710069, China
Changtao Wang
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Dongdong Wang
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Jiachan Zhang
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Meng Li
Key Laboratory of Cosmetic, China National Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
This study takes the fruit of Rosa roxburghii Tratt (RRT) as a fermentation substrate and carries out a quantitative visual analysis of the domestic and foreign literature on screenings of five different lactic acid bacteria to obtain a fermentation broth. Systemic anti-photoaging effects are analyzed at the biochemical, cellular, and molecular biological levels. DPPH and ABTS free radical scavenging activities are used to verify the antioxidant capacity of the RRT fruit fermentation broth in vitro. Human embryonic skin fibroblasts (HESs) are used to establish a UVA damage model, and the antioxidant capacity of the RRT fruit fermentation broth is verified in terms of intracellular reactive oxygen species (ROS) and antioxidant enzyme activity. RT-qPCR and ELISA are used to detect the expression of TGF-β/Smad, MMPs, and the MAPK/AP-1 and Nrf2/Keap-1 signaling pathways in order to explore the anti-oxidation and anti-photoaging effects of the RRT fruit fermentation broth by regulating different signaling pathways. The results show that an RRT fruit fermentation broth can effectively protect cells from oxidative stress caused by UVA and has significant anti-photoaging effects, with the co-cultured Lactobacillus Yogurt Starter LYS-20297 having the highest overall effect.
