Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Krill Oil’s Protective Benefits against Ultraviolet B-Induced Skin Photoaging in Hairless Mice and In Vitro Experiments

Version 1 : Received: 7 August 2023 / Approved: 7 August 2023 / Online: 8 August 2023 (14:07:26 CEST)

A peer-reviewed article of this Preprint also exists.

Kim, J.; Lee, N.; Chun, Y.-S.; Lee, S.-H.; Ku, S.-K. Krill Oil’s Protective Benefits against Ultraviolet B-Induced Skin Photoaging in Hairless Mice and In Vitro Experiments. Mar. Drugs 2023, 21, 479. Kim, J.; Lee, N.; Chun, Y.-S.; Lee, S.-H.; Ku, S.-K. Krill Oil’s Protective Benefits against Ultraviolet B-Induced Skin Photoaging in Hairless Mice and In Vitro Experiments. Mar. Drugs 2023, 21, 479.

Abstract

Krill oil (KO) shows promise as a natural marine-derived ingredient for improving skin health. This study investigated its antioxidant, anti-inflammatory, anti-wrinkle, and moisturizing effects on skin cells and UVB-induced skin photoaging in hairless mice. In vitro assays on HDF, HaCaT, and B16/F10 cells, and in vivo experiments on 66 hairless mice, were conducted. Mice received oral KO administration (100, 200, or 400 mg/kg) once a day for 15 weeks and UVB radiation three times a week. In vitro, KO significantly countered UVB-induced oxidative stress, reduced wrinkles, and prevented skin water loss by enhancing collagen and hyaluronic synthesis. In vivo, all KO dosages showed dose-dependent inhibition of oxidative stress-induced inflammatory photoaging-related skin changes. Skin mRNA expressions for hyaluronan synthesis and collagen synthesis genes also increased dose-dependently after KO treatment. Histopathological analysis confirmed that Krill Oil (KO) ameliorated the damage caused by UVB-irradiated skin tissues. These findings suggest that KO may be a valuable intervention to mitigate UVB-induced skin photoaging and address various skin concerns.

Keywords

Krill oil; Ultraviolet; Skin photoaging; Marine-derived ingredients

Subject

Biology and Life Sciences, Food Science and Technology

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