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Modulation of stratum corneum lipid composition and organization of human skin equivalents by specific medium supplements
Author(s) -
Thakoersing Varsha S.,
Smeden Jeroen,
Boiten Walter A.,
Gooris Gert S.,
Mulder Aat A.,
Vreeken Rob J.,
El Ghalbzouri Abdoelwaheb,
Bouwstra Joke A.
Publication year - 2015
Publication title -
experimental dermatology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.108
H-Index - 96
eISSN - 1600-0625
pISSN - 0906-6705
DOI - 10.1111/exd.12740
Subject(s) - palmitic acid , chemistry , stratum corneum , arachidic acid , linoleic acid , biochemistry , arachidonic acid , stearic acid , phospholipid , composition (language) , food science , fatty acid , organic chemistry , biology , genetics , linguistics , philosophy , membrane , enzyme
Our in‐house human skin equivalents contain all stratum corneum ( SC ) barrier lipid classes, but have a reduced level of free fatty acids ( FA s), of which a part is mono‐unsaturated. These differences lead to an altered SC lipid organization and thereby a reduced barrier function compared to human skin. In this study, we aimed to improve the SC FA composition and, consequently, the SC lipid organization of the Leiden epidermal model ( LEM ) by specific medium supplements. The standard FA mixture (consisting of palmitic, linoleic and arachidonic acids) supplemented to the medium was modified, by replacing protonated palmitic acid with deuterated palmitic acid or by the addition of deuterated arachidic acid to the mixture, to determine whether FA s are taken up from the medium and are incorporated into SC of LEM . Furthermore, supplementation of the total FA mixture or that of palmitic acid alone was increased four times to examine whether this improves the SC FA composition and lipid organization of LEM . The results demonstrate that the deuterated FA s are taken up into LEM s and are subsequently elongated and incorporated in their SC . However, a fourfold increase in palmitic acid supplementation does not change the SC FA composition or lipid organization of LEM . Increasing the concentration of the total FA mixture in the medium resulted in a decreased level of very long chain FA s and an increased level of mono‐unsaturated FA s, which lead to deteriorated SC lipid properties. These results indicate that SC lipid properties can be modulated by specific medium supplements.