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Hokkaido University Collection of Scholarly and Academic Papers >
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Potential of Gouda cheese whey to improve epidermal conditions by regulating proliferation and differentiation of keratinocytes
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| Title: | Potential of Gouda cheese whey to improve epidermal conditions by regulating proliferation and differentiation of keratinocytes |
| Authors: | Shinagawa, Futa Browse this author | | Takata, Sayuri Browse this author | | Toba, Yu Browse this author | | Ikuta, Minoru Browse this author | | Hioki, Shoji Browse this author | | Suzuki, Takahiro Browse this author | | Nishimura, Takanori Browse this author →KAKEN DB | | Nakamura, Ryosuke Browse this author | | Kobayashi, Ken Browse this author →KAKEN DB |
| Issue Date: | Dec-2018 |
| Publisher: | Elsevier |
| Journal Title: | International dairy journal |
| Volume: | 87 |
| Start Page: | 100 |
| End Page: | 106 |
| Publisher DOI: | 10.1016/j.idairyj.2018.07.016 |
| Abstract: | Sweet whey is a by-product of rennet-type cheese and contains abundant physiologically active substances. In this study, we investigated the effects of sweet whey on keratinocytes in mouse back skins using the warm-bathing model and using human keratinocyte culture model. The low-molecular-mass fraction (less than 3 kDa) of the whey was used for human keratinocyte culture because hydrophilic low mass components can penetrate into the epidermis. The two experimental models revealed that whey treatment activated the proliferation of keratinocytes. Whey treatment also up-regulated the expression of CK10, a marker for differentiated keratinocytes. The expression of epidermal tight junction proteins and aquaporin 3 (AQP3) was also activated by whey treatment expression. Whey contains abundant lactose and calcium. However, neither lactose nor calcium affected proliferation activity and AQP3 expression in cultured keratinocytes. These findings suggest that cheese whey may have potential as a cosmetic ingredient to improve epidermal conditions. |
| Rights: | © 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/76230 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 小林 謙
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