Effect of Ingested Concentrate and Components of Sake on Epidermal Permeability Barrier Disruption by UVB Irradiation

Abstract

Daily topical applications of the concentrate of sake (CS) have been shown to reduce epidermal barrier disruption in murine skin caused by ultraviolet B (UVB) radiation, while one of the components of sake, ethyl alpha-D-glucoside (alpha-EG), also reduces barrier disruption. We confirmed the effect of oral ingestion of various doses of CS on epidermal barrier disruption caused by UVB irradiation in hairless mice. Then, to identify the effective components, we quantitatively analyzed alpha-EG, organic acids, and glycerol, the main components of CS, and examined the effect of various concentration of each on barrier disruption. alpha-EG and organic acids showed comparable results to CS itself, and transepidermal water loss levels in murine skin were significantly decreased as compared with the control. Furthermore, an investigation of the dose dependency of these agents was performed and the results showed the significant effectiveness of alpha-EG. In addition, red wine concentrate (WC) and beer concentrate (BC) were examined in order to confirm the unique effects of CS. Similar effects were not found with WC and BC.

Quantitation and Structural Determination of Glucosylceramides Contained in Sake Lees

“…Traditionally, it has been utilized in moisture-holding cosmetics in Japan. Although ethyl alpha-D-glucoside has been reported to contribute to the moisture-holding ability of sake 2,3 , the substance responsible for the moisture-holding ability of sake lees has never been reported. This lack of knowledge about the substance responsible for its moisture-holding ability has hampered its further development for cosmetics and functional foods.…”

Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization

“…It is well known that these compounds are also related to the tastes of sake. 10 The characterization of sake by the composition ratio of various chemicals related to tastes has not been established at this stage. In this study, we developed a rapid method for the characterization of sake by measuring the taste components by ESI/MS.…”

Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice

“…More than 60% of -EG was excreted in urine in an intact form, 30) but oral ingestion of -EG reduced the epidermal barrier disruption caused by UVB irradiation in hairless mice. 17) In this study, oral ingestion of -EG suppressed GalN-induced liver injury by inhibiting the induction of IL-6. Glycosides such as -EG have previously been shown to have effects on liver injury and the immune system.…”

“…The amounts of -EG, glycerol, maltose, isomaltose, panose, andglucosylglycerol in CS were analyzed by high-performance liquid chromatography (HPLC, Gilson Medical Electronics, Middletown, WI, USA) with a sugar column (Shodex sugar SZ5532, 6:11 mm  150 mm, Showa Denko, Kanagawa, Japan) as described previously. 17) The column was eluted with a linear gradient from 80% CH 3 CN and 20% H 2 O to 70% CH 3 CN and 30% H 2 O in 10 min. The elution was continued in the latter solvent for 20 min.…”

“…It has recently been shown that an oral ingestion of a concentrate of sake or its components (ethyl -D-glucoside (-EG) and organic acids) reducesd the epidermal barrier disruption in murine skin caused by ultraviolet B radiation. 17) Sake is also believed to have hepatoprotective components which decrease the toxicity of ethanol. Therefore, we examined the hepatoprotective activity of sake on D-galactosamine (GalN)-induced liver injury in mice and confirmed that sake indeed had hepatoprotective components.…”