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Glycation induction and antiglycation activity of skin care ingredients on living human skin explants
Author(s) -
Gasser P.,
Arnold F.,
PenoMazzarino L.,
Bouzoud D.,
Luu M. T.,
Lati E.,
Mercier M.
Publication year - 2011
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/j.1468-2494.2011.00640.x
Subject(s) - glycation , maillard reaction , methylglyoxal , chemistry , amadori rearrangement , biochemistry , advanced glycation end product , polyphenol , human skin , antioxidant , enzyme , biology , receptor , genetics
Synopsis Glycation is an ageing reaction of naturally occurring sugars with dermal proteins, whose clinical signs may appear in vivo around age 30, and increases steadily/regularly with age. The suppleness of the dermis is affected by the formation of bridges between proteins and sugars (Maillard’s reaction). The residues formed (Amadori products, Advanced Glycation End products) as well as the proteins they alter, can be visualized by specific immunostainings. Induced in a few days on living skin explants by methylglyoxal, glycation can be prevented by the application of aminoguanidine HCl, the reference anti‐glycation molecule. This model enabled to highlight the anti‐glycation activity of substances of vegetal origin such as puerarin and chlorogenic acid.