Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Morphological Changes in the Skin of Hairless Mouse Fed Various Kimchi Diet

김치종류별 식이가 Hairless Mouse 피부의 형태학적 변화에 미치는 영향

  • Ryu, Bog-Mi (Dept. of Food Science and Nutrition and Kimchi Research institute, Pusan National University) ;
  • Ryu, Seung-Hee (Biohealth Products Research Center, Food Science Institute and School of Food and Life Science,Inje University) ;
  • Yang, Young-Churl (Dept. of Anatomy, College of Medicine, Inje University) ;
  • Lee, Yu-Soon (Dept. of Cosmetic Engineering, Kyongbuk College of Science) ;
  • Jeon, Young-Soo (Dept. of Food Science and Nutrition and Kimchi Research institute, Pusan National University) ;
  • Moon, Gap-Soon (Biohealth Products Research Center, Food Science Institute and School of Food and Life Science,Inje University)
  • 류복미 (부산대학교 식품영양학과 및 김치연구소) ;
  • 류승희 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 양영철 (인제대학교 의과대학 해부학 교실) ;
  • 이유순 (경북과학대학 향장공업과) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 문갑순 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부)
  • Published : 2004.11.01
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Abstract

Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.

피부는 외부의 물리적 화학적 자극으로부터 신체를 보호하는 중요한 역할을 하며 노화에 따른 조직의 형태학적인 변화를 쉽게 관찰할 수 있는 기관이다. 동결건조한 배추김치, 갓김치, 부추김치를 식이에 10%씩 첨가하여 hairless mouse에 16주간 섭취시켜 피부조직에 미치는 영향을 살펴보았다. 노화가 진행됨에 따라 표피의 두께는 감소하며 본 실험에서 대조군에 비해 김치섭취군에서 유의적으로 두꺼운 것으로 나타났다. 피부 각질화에 관여하는 cytokeratin은 대조군에 비해 갓, 배추, 부추김치군의 순으로 낮았는데 전자현미경적 소견으로도 대조군에서 각질층은 중간원섬유들이 치밀하게 분포된 매우 두꺼운 각질층이 보인 반면 갓김치, 배추김치, 부추김치군은 얇은 각질층으로 배열되어 있었다. 상피기저막의 type Ⅳ 콜라겐은 갓김치섭취군에서 현저하게 증가되어 갓김치 성분들이 피부의 기저막의 노화를 억제한 것으로 사료된다. 콜라겐 함량은 노화에 따라 감소하며 대조군에서 콜라겐의 합성에 관여하는 fibroblast의 RER 발달은 뚜렷하지 않았으나 갓김치군, 배추김치군에서는 RER의 발달이 현저하여 새로운 콜라겐 생성이 활발히 이루어지는 것으로 나타났다. 이러한 결과로 보아 많은 생리활성물질 및 항산화물질이 함유되어진 김치의 섭취는 피부노화를 방지할 수 있을것으로 기대되며 특히 갓김치의 효과가 우수한 것으로 나타났다.

Keywords

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