Inhibition mechanism of melanin formation based on antioxidant scavenging of reactive oxygen species. Issue 12 (25th May 2022)

• Record Type: Journal Article
• Authors: Fu, Wencai; Wu, Zhifang; Zheng, Rui; Yin, Na; Han, Fangjie; Zhao, Zhengzheng; Dai, Mengjiao; Han, Dongxue; Wang, Wei; Niu, Li
• Is Part Of: Analyst. Volume 147:Issue 12(2022)
• Page Start: 2703
• Page End: 2711
• Publication Date: 2022-05-25
• Subjects: Chemistry, Analytic -- Periodicals; 543
• DOI: 10.1039/d2an00588c
• Languages: English
• ISSNs: 0003-2654

Abstract

Abstract : The production of reactive oxygen species (ROS) leads to the generation of oxidative stress, which will result in the excessive production and accumulation of melanin in the body and even the occurrence of some skin diseases. Abstract : The production of reactive oxygen species (ROS) leads to the generation of oxidative stress, which will result in the excessive production and accumulation of melanin in the body and even the occurrence of some skin diseases. The intervention of antioxidants can slow down the rate of melanin formation to some extent. In order to explore the relationship between ROS, melanin and antioxidants, this work investigated the effects of antioxidants on melanin formation by the scavenging of ROS in vitro, where zebrafish were used as the model organism in in vivo experiments. The results showed that the inhibition order of natural antioxidants on melanin formation was GSH > AA > GA and PG > BHT > BHA for synthetic antioxidants. Between natural antioxidants and synthetic antioxidants, the former mainly have a strong scavenging ability on ˙OH and 1 O2, while the latter have a strong scavenging ability on O2 ˙ − . At the same time, the results in vivo showed that GSH and PG within a certain concentration not only did not affect the hatchability, survival rate and teratogenic rate of zebrafish embryos, but also can significantly inhibit melanin formation in zebrafish embryos. The results of this study have an important guiding significance for the dosage of antioxidants used in the cosmetics and food industries.