Beneficial Effects on Skin Hydration and Anti-wrinkle by the Water Extract of Roasted Omija (Schisandra chinensis)

Abstract

Omija (Schisandra chinensis) has been constantly consumed in Asian countries. Donguibogam as well as many studies support that Omija has beneficial effects on skin health. It is reported that several compounds in Omija have anti-oxidative activity and anti-wrinkle effects. Most of those beneficial compounds of Omija are organic, therefore gives low solubility in water extracting method, the most common processing method in industry. Roasting changes high molecules into the small molecules by pyrolysis, facilitating the elution of useful compounds. Additionally, roasting can change the compounds into more effective form. In this study, I hypothesized that the water extract of roasted Omija (WRO) has more effect on skin health such as hydration and anti-wrinkle formation, compared to the water extract of Omija (WO). The WRO enhances anti-oxidant activity, increases total phenolic phytochemicals and flavonoid contents, while WO shows less effect. In human keratinocyte (HaCaT) cells, the WRO alleviated solar ultraviolet (sUV)-induced matrix metalloproteinase (MMP)-1 protein and mRNA expression, while WO shows less effect. Also, WRO suppressed the transactivation of AP-1 which crucial transcription factor of MMP-1. Additionally, WRO diminished solar ultraviolet-induced mitogen activated protein kinases (MAPKs) which regulate Activator protein-1 (AP-1) transactivation. Also, WRO increases the expression of Hyaluronan synthase 2 (HAS2), which plays a critical role in the hyaluronic acid (HA) synthesis. In summary, WRO have the benefit effects on promoting anti-photoaging against solar ultraviolet-induced skin photoaging and hydration.