Open AccessDevelopment of a novel method for quantitative evaluation of sensory skin irritation inhibitors
Author(s) -
Lee Eunyoung,
An Susun,
Lee Tae Ryong,
Kim Han Kon
Publication year - 2009
Publication title -
skin research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.521
H-Index - 69
eISSN - 1600-0846
pISSN - 0909-752X
DOI - 10.1111/j.1600-0846.2009.00391.x
Subject(s) - irritation , sensory system , skin irritation , lactic acid , sensory threshold , evaluation methods , medicine , pharmacology , dermatology , psychology , biology , neuroscience , immunology , bacteria , reliability engineering , genetics , engineering , cognitive science
Background/aims: Sensory skin irritation is regarded as one of the most serious side effects of cosmetic use. Thus, it is desirable to develop good inhibitors of sensory skin irritation. However, it is difficult to quantify the effect of sensory skin irritation inhibitors. Methods: We investigated the possibility of using an electrical current perception threshold (CPT) measurement for the quantitative evaluation of these inhibitors. We divided study populations into stinger and non‐stinger groups based on their response to 5% lactic acid and assessed CPT values at 2000, 250, and 5 Hz on the cheek. Stingers showed significantly lower CPT values than non‐stingers did at 250 and 5 Hz. We also measured CPT values before and after the application of nine materials with inhibitory effects on sensory skin irritation. To investigate the relationship between the change in CPT values and the effect of each material in the clinical stinging test, we conducted the stinging test with the test materials in a 5% lactic acid solution and with a 5% lactic acid solution (positive control). Results: There was a positive correlation between the change in CPT values and the inhibitory effect that each material had on the stinging test. Conclusion: The change in CPT values can be used for the quantitative evaluation of sensory skin irritation inhibitors .