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Biomolecules and Tissue Properties
Published in Joseph W. Freeman, Debabrata Banerjee, Building Tissues, 2018
Joseph W. Freeman, Debabrata Banerjee
Collagen has great tensile strength, acting as the main component of cartilage, ligaments, tendons, bone, and teeth. Along with keratin, it is responsible for skin strength and elasticity. Its degradation leads to wrinkles that accompany aging. Collagen also strengthens blood vessels and is present in the cornea and lens of the eye. Collagen is the main load-bearing element in blood vessels, skin, tendons, bone, ligament, cornea, fascia, dura matter, etc.
Shape-Tunable Wrinkles Can Switch Frictional Properties
Published in Akihiro Miyauchi, Masatsugu Shimomura, Industrial Biomimetics, 2019
All these methods allow the film thickness to be controlled on the nanometer scale, and thus the wavelength of the microwrinkles is easily controlled; the typical range is between a few hundred nanometers and hundred micrometers. The wrinkles are actually induced by the exertion of lateral compressive strain or stress.
Effects of anti-wrinkle and skin-whitening fermented black ginseng on human subjects and underlying mechanism of action
Published in Journal of Toxicology and Environmental Health, Part A, 2020
Jin Ju Park, Junmin An, Jung Dae Lee, Hyang Yeon Kim, Jueng Eun Im, Eunyoung Lee, Jaehyoun Ha, Chang Hui Cho, Dong-Wan Seo, Kyu-Bong Kim
There has been an increased interest in natural ingredients, which may be used to promote human health or produce beauty products (Kumar 2005). The beneficial actions of natural ingredients are gaining importance. Some natural ingredients such as citrus (Matsuura, Ukeda, and Sawamura 2006), pomegranate (Ghimeray et al. 2015), green tea extract (No et al. 1999), and Rhamnus yoshinoi (Kim et al. 2019) were previously noted to remove wrinkles and produce skin-whitening. Ginseng is one of the natural ingredients that has garnered interest recently. Ginseng was reported to exert various biological activities such as improvement of liver function, regulation of blood pressure, anti-oxidation, anti-aging, neuronal damage, and pulmonary injury (Choi 2008; Dong et al. 2017; Huo et al. 2019; Lee et al. 2019; Phu et al. 2019). Ginseng is classified into white ginseng (WG), red ginseng (RG), and black ginseng (BG) according to manufacturing process (Yang et al. 2006). Black ginseng is produced over 9 cycles of repeated steaming and drying of the fresh ginseng. Several ginsenosides including ginsenoside Rg3, Rh1, and Rh2 are generated or increased through processes encompassing repeated steaming and drying of raw ginseng (Sun et al. 2009b, 2009a). However, ginsenosides are not completely absorbed by the body due to their glycosides form. Kim, Han, and Lee (2012) reported that saponins are metabolized by intestinal microorganisms and converted to aglycones which aids in absorption. However, there are differences in the efficacy of ginseng due to the total number of intestinal microorganisms and individual variation in activities in individuals. In order to limit this variation, ginseng may be fermented with saponin-decomposing microorganisms to convert the existing saponins into saponin metabolites which facilitates absorption into body (Akao, Kanaoka, and Kobashi 1998a; Akao et al. 1998b; Bae, Park, and Kim 2000; Hyun et al. 2009; Kim, Han, and Lee 2012). Fermented red ginseng was found to exhibit higher inhibition of tyrosinase and elastase compared to ordinary red ginseng while fermented ginseng was absorbed more efficiently than non-fermented ginseng (Jin et al. 2012). Therefore, fermentation is a useful method to enhance the therapeutic effects of ginseng.
Effects of anti-wrinkle and skin-whitening fermented black ginseng on human subjects and underlying mechanism of action
Published in Journal of Toxicology and Environmental Health, Part A, 2020
Jin Ju Park, Junmin An, Jung Dae Lee, Hyang Yeon Kim, Jueng Eun Im, Eunyoung Lee, Jaehyoun Ha, Chang Hui Cho, Dong-Wan Seo, Kyu-Bong Kim
There has been an increased interest in natural ingredients, which may be used to promote human health or produce beauty products (Kumar 2005). The beneficial actions of natural ingredients are gaining importance. Some natural ingredients such as citrus (Matsuura, Ukeda, and Sawamura 2006), pomegranate (Ghimeray et al. 2015), green tea extract (No et al. 1999), and Rhamnus yoshinoi (Kim et al. 2019) were previously noted to remove wrinkles and produce skin-whitening. Ginseng is one of the natural ingredients that has garnered interest recently. Ginseng was reported to exert various biological activities such as improvement of liver function, regulation of blood pressure, anti-oxidation, anti-aging, neuronal damage, and pulmonary injury (Choi 2008; Dong et al. 2017; Huo et al. 2019; Lee et al. 2019; Phu et al. 2019). Ginseng is classified into white ginseng (WG), red ginseng (RG), and black ginseng (BG) according to the manufacturing process (Yang et al. 2006). Black ginseng is produced over 9 cycles of repeated steaming and drying of the fresh ginseng. Several ginsenosides including ginsenoside Rg3, Rh1, and Rh2 are generated or increased through processes encompassing repeated steaming and drying of raw ginseng (Sun et al. 2009b, 2009a). However, ginsenosides are not completely absorbed by the body due to their glycosides form. Kim, Han, and Lee (2012) reported that saponins are metabolized by intestinal microorganisms and converted to aglycones which aid in absorption. However, there are differences in the efficacy of ginseng due to the total number of intestinal microorganisms and individual variation in activities in individuals. In order to limit this variation, ginseng may be fermented with saponin-decomposing microorganisms to convert the existing saponins into saponin metabolites which facilitate absorption into the body (Akao, Kanaoka, and Kobashi 1998a; Akao et al. 1998b; Bae, Park, and Kim 2000; Hyun et al. 2009; Kim, Han, and Lee 2012). Fermented red ginseng was found to exhibit higher inhibition of tyrosinase and elastase compared to ordinary red ginseng while fermented ginseng was absorbed more efficiently than non-fermented ginseng (Jin et al. 2012). Therefore, fermentation is a useful method to enhance the therapeutic effects of ginseng.