UVB-Protective Effects of Isoflavone Extracts from Soybean Cake in Human Keratinocytes

International Journal of Molecular Sciences

Han-Sun Chiang²  Wen-Bin Wu²  Jia-You Fang¹  Bing-Huei Chen⁴  Tsai-Hua Kao⁴  Ying-Ting Chen²  Chieh-Chen Huang³ 

[1] Pharmaceutics Laboratory, Graduate Institute of Natural Products, Chang Gung University, Kweishan, Taoyuan, Taiwan;School of Medicine, Fu-Jen Catholic University, Taipei Hsien, Taiwan;Department of Dermatology, Shin Kong Wu Ho-Su Memorial Hospital, Taipei, Taiwan;Department of Nutrition and Food Sciences, Fu-Jen Catholic University, Taipei Hsien, Taiwan

关键词: isoflavone;    keratinocyte;    UVB;   

DOI  :  10.3390/i8070651

来源: mdpi

【 摘 要 】

It has been shown by chromatography that aglycone, glucoside, acetylglucoside and malonylglucoside isoflavone extracts prepared from soybean cake showed better antioxidant activities than isoflavone standards. Consequently, the aim of this study was to evaluate the protective effects of these isoflavone extracts against ultraviolet B (UVB)-induced keratinocyte damage. Our results demonstrated that these soybean cake isoflavone extracts could inhibit UVB-induced keratinocyte death. Moreover, they could inhibit UVB-induced intracellular release of hydrogen peroxide (H₂O₂) Furthermore, these isoflavone extracts differentially inhibited UVB-induced MAPK phosphorylation. The ERK1/2 and p38 phosphorylation was not inhibited by all tested isoflavone extracts, whereas JNK phosphorylation was inhibited by group I to group III isoflavone extracts. Since these isoflavone extracts are relative stable and easily obtained than the isoflavone standards, we suggest that soybean cake may be a useful potential source for developing effective skin care agents in against photoaging.

【 授权许可】

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