Potential of Gouda cheese whey to improve epidermal conditions by regulating proliferation and differentiation of keratinocytes

Futa Shinagawa, Sayuri Takata, Yu Toba, Minoru Ikuta, Shoji Hioki, Takahiro Suzuki, Takanori Nishimura, Ryosuke Nakamura, Ken Kobayashi

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Sweet whey is a by-product of rennet-type cheese and contains abundant physiologically active substances. In this study, we investigated the effects of sweet whey on keratinocytes in mouse back skins using the warm-bathing model and using human keratinocyte culture model. The low-molecular-mass fraction (less than 3 kDa) of the whey was used for human keratinocyte culture because hydrophilic low mass components can penetrate into the epidermis. The two experimental models revealed that whey treatment activated the proliferation of keratinocytes. Whey treatment also up-regulated the expression of CK10, a marker for differentiated keratinocytes. The expression of epidermal tight junction proteins and aquaporin 3 (AQP3) was also activated by whey treatment expression. Whey contains abundant lactose and calcium. However, neither lactose nor calcium affected proliferation activity and AQP3 expression in cultured keratinocytes. These findings suggest that cheese whey may have potential as a cosmetic ingredient to improve epidermal conditions.

Original languageEnglish
Pages (from-to)100-106
Number of pages7
JournalInternational Dairy Journal
Volume87
DOIs
Publication statusPublished - Dec 2018
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Applied Microbiology and Biotechnology

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