Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김유리 | * |
| dc.date.accessioned | 2019-06-04T16:30:08Z | - |
| dc.date.available | 2019-06-04T16:30:08Z | - |
| dc.date.issued | 2019 | * |
| dc.identifier.issn | 1756-4646 | * |
| dc.identifier.other | OAK-24834 | * |
| dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/249918 | - |
| dc.description.abstract | Impaired skin wound healing in the elderly can lead to medical issues and increased mortality. Although L-histidine and L-carnosine are potent anti-aging amino acids, the wound healing effects of these amino acids in aging remain to be elucidated. Here, we investigated the regenerative potential of L-histidine and L-carnosine in in vitro and in vivo aging models. L-histidine (1 mM), L-carnosine (10 mM), or a combination improved proliferation, migration, senescence, and epithelial-mesenchymal transition (EMT)in D-galactose-induced aged keratinocytes. An in vivo mouse aging model was established with injection of D-galactose (s.c. 500 mg/kg)daily for eight weeks. Supplementation with L-histidine (2 g/L), L-carnosine (2 g/L), or a combination improved collagen and wound healing with EMT markers, E-cadherin, N-cadherin, and MMP-2. These effects were concomitant with reduced circulating levels of corticosterone and increased PI3K/Akt phosphorylation. These results suggest that L-histidine and L-carnosine have the potential to facilitate wound healing in aging skin. © 2019 Elsevier Ltd | * |
| dc.language | English | * |
| dc.publisher | Elsevier Ltd | * |
| dc.subject | Corticosterone | * |
| dc.subject | D-galactose | * |
| dc.subject | L-carnosine | * |
| dc.subject | L-histidine | * |
| dc.subject | Skin aging | * |
| dc.subject | Wound healing | * |
| dc.title | L-histidine and L-carnosine accelerate wound healing via regulation of corticosterone and PI3K/Akt phosphorylation in D-galactose-induced aging models in vitro and in vivo | * |
| dc.type | Article | * |
| dc.relation.volume | 58 | * |
| dc.relation.index | SCIE | * |
| dc.relation.index | SCOPUS | * |
| dc.relation.startpage | 227 | * |
| dc.relation.lastpage | 237 | * |
| dc.relation.journaltitle | Journal of Functional Foods | * |
| dc.identifier.doi | 10.1016/j.jff.2019.04.060 | * |
| dc.identifier.wosid | WOS:000471208500025 | * |
| dc.identifier.scopusid | 2-s2.0-85065220912 | * |
| dc.author.google | Kim Y. | * |
| dc.author.google | Kim E. | * |
| dc.contributor.scopusid | 김유리(37066214900) | * |
| dc.date.modifydate | 20260630153637 | * |