Fermented black rice and blueberry with Lactobacillus plantarum MG4221 improve UVB-induced skin injury

Abstract

Chronic ultraviolet (UV) exposure causes skin injury thorough the production of reactive oxygen species (ROS). Skin dryness, a characteristic of UV-induced injury, is closely related to skin barrier dysfunction. We investigated the effect of fermented black rice and blueberry with Lactobacillus plantarum (FBBBR) on UVB-induced skin injury. In vitro, FBBBR suppressed UVB-induced ROS generation, apoptosis, and metalloproteinase-9 expression, while increasing the expression of collagen type 1 alpha 1 (COL1A1) gene and natural moisturising factor-related genes such as filaggrin (FLG) and transglutaminase-1 (TGM-1). Oral administration of FBBBR increased serum catalase activity and decreased serum IgE levels, improved stratum corneum hydration and epidermal thickness and enhanced FLG, TGM-1, involucrin, and COL1A1 mRNA expression in dorsal skin in UVB-irradiated hairless mice. Therefore, we suggest that FBBBR can be used as a functional food with beneficial effects on skin hydration and skin barrier function.

Keywords

• black rice
• blueberry
• lactobacillus plantarum
• fermentation
• skin injury
• barrier function