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Abstract
Purpose
Ultraviolet (UV) irradiation decreases epidermal hydration, which is maintained by reduction of natural moisturizing factors (NMFs). Among various NMFs, free amino acids (AA) are major constituents generated by filaggrin degradation. This experiment was conducted to determine whether or not dietary supplementation of green tea extract (GTE) in UV-irradiated mice can improve epidermal levels of hydration, filaggrin, free AAs, and peptidylarginine deiminase-3 (PAD3) expression (an enzyme involved in filaggrin degradation).
Methods
Hairless mice were fed a diet of 1% GTE for 10 weeks in parallel with UV irradiation (group UV+1%GTE). As controls, hairless mice were fed a control diet in parallel with (group UV+) or without (group UV-) UV irradiation.
Results
In group UV+, epidermal levels of hydration and filaggrin were lower than those in group UV-; these levels increased in group UV+1% GTE to levels similar to group UV-. Epidermal levels of PAD3 and major AAs of NMF, alanine, glycine and serine were similar in groups UV- and UV+, whereas these levels highly increased in group UV+1% GTE.
Figures and Tables
Fig. 1
Altered epidermal hydration of groups. Hairless mice fed a control diet without UV irradiation for 10 weeks (group UV-); UV-irradiated hairless mice fed a control diet (group UV+) or a diet supplemented with 1.0% green tea extract (group UV+1%GTE) for 10 weeks. Values are mean ± SD (n = 5). Values with different alphabetical letters are significantly different (p < 0.05) using one-way ANOVA and Tukey's multiple range test.
Fig. 2
Altered protein levels of profilaggrin and filaggrin in the epidermis of groups. Hairless mice fed a control diet without UV irradiation for 10 weeks (group UV-): UV-irradiated hairless mice fed a control diet (group UV+) or a diet supplemented with 1.0% green tea extract (group UV+1%GTE) for 10 weeks (A) Representative expression of profilaggrin and filaggrin proteins in the epidermis of groups (B) Signal intensities from multiple experiments of (A) were quantified and the integrated areas were normalized, first to the corresponding value of actin and then to the signal observed in the normal control group (group UV-). Values are mean ± SD (n = 5). Values with different alphabetical letters in profilaggrin and filaggrin are significantly different (p < 0.05) using one-way ANOVA and Tukey's multiple range test.
Fig. 3
Altered protein level of peptidylarginine deiminase-3 in the epidermis of groups. Hairless mice fed a control diet without UV irradiation for 10 weeks (group UV-); UV-irradiated hairless mice fed a control diet (group UV+) or a diet supplemented with 1.0% green tea extract (group UV+1%GTE) for 10 weeks (A) Representative expression of peptidylarginine deiminase-3 (PAD3) protein in the epidermis of groups (B) Signal intensities from multiple experiments of (A) were quantified and the integrated areas were normalized, first to the corresponding value of actin and then to the signal observed in the normal control group (group UV-). Values are mean ± SD (n = 5). Values with different alphabetical letters in PAD3 is significantly different (p < 0.05) using one-way ANOVA and Tukey's multiple range test.
Fig. 4
Free amino acid contents in the epidermis of groups. Hairless mice fed a control diet without UV irradiation for 10 weeks (group UV-); UV-irradiated hairless mice fed a control diet (group UV+) or a diet supplemented with 1.0% green tea extract (group UV+1%GTE) for 10 weeks. Data are mean ± SD (n = 5). Values with different alphabetical letters in each amino acids are significantly different (p < 0.05) using one-way ANOVA and Tukey’s multiple range test.
Table 1
Diet composition and UV irradiation of experimental groups (g/kg)
1) Groups UV- and UV+, hairless mice fed a control diet without (group UV-) or with (group UV+) UV irradiation for 10 weeks; Group GTE, hairless mice fed a diet containing 1.0% green tea extract (GTE) in parallel with UV irradiation for 10 weeks. 2) GTE: green tea extract 3) AIN-93 vitamin mix #310025 (Dyets Inc., Bethlehem, PA) 4) AIN-93G salt mix #210025 (Dyets Inc., Bethlehem, PA) 5) Casein (nitrogen × 6.25), 870 g/kg
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