Cyanobacteria, often called blue-green algae, are ancient organisms that have thrived for billions of years across various environments due to their remarkable capacity for photosynthesis and self-sustenance. These attributes have rendered them a point of significant interest within the scientific community. A particular strain of cyanobacteria native to Japan, known as Aphanothece sacrum or Suizenji-nori, has garnered attention due to its bioactive properties and potential health benefits. Of special interest are the natural compounds, saclipins A and B, that this cyanobacterium produces under drought-stress conditions. These compounds are notable for blocking ultraviolet (UV) A and UV-B radiation, which suggests a potential role in skin protection.
In 2023, Professor Hakuto Kageyama, the Dean of the Graduate School of Environmental and Human Sciences at Meijo University in Japan, made a significant discovery about saclipins in the Aphanothece sacrum. His research illuminated the unique properties of sculpins, including their capacity to absorb UV radiation and their anti-ageing benefits, such as antioxidative and antiglycative activities. Professor Kageyama emphasized the versatility of saclipins, stating that these characteristics make them suitable for topical applications or as dietary supplements. Inspired by these findings, he was motivated to explore the potential uses of saclipins in skincare and cosmetics.
In a subsequent study conducted in 2024, Professor Kageyama collaborated with Yoshie Uchida and Masaki Honda from Meijo University and Rungaroon Waditee-Sirisattha from Chulalongkorn University in Thailand. Their research, published in ACS Agricultural Science & Technology on November 1, 2024, aimed to delve deeper into the anti-aging properties of saclipins. The team used dried and powdered Aphanothece sacrum to extract saclipins, testing them for their anti-aging efficacy. They assessed the chemical stability of saclipins under various light and heat conditions and evaluated their ability to scavenge singlet oxygen, a measure of antioxidant potential.
Professor Kageyama’s team explored how saclipins impact skin health by inhibiting elastase, a key enzyme in skin ageing, and by boosting the production of collagen and hyaluronic acid, which are vital for skin firmness and hydration. They also examined the inhibitory effects of saclipins on tyrosinase, an enzyme involved in melanin production and skin pigmentation. Their findings indicated that saclipins promote skin quality improvements by enhancing collagen and hyaluronic acid levels and possess skin-whitening properties by reducing melanin production.
The research included both purified saclipins A and B and extracts containing these compounds from dried Aphanothece sacrum. Notably, the extracts displayed similar, if not enhanced, activity compared to their purified counterparts, suggesting that they could be more cost-effective and easier to incorporate into skincare products. Professor Kageyama pointed out that this could facilitate cheaper production methods and simplify formulations, making saclipins an attractive component for the skincare industry.
Given the global concern over skin ageing and the burgeoning skincare market, the demand for Aphanothece sacrum and the discovery of its saclipins could stimulate large-scale cultivation, aiding in the conservation of this endangered species and revitalizing the aquaculture industry. In conclusion, Professor Kageyama highlighted the importance of these developments for the skincare market and conservation efforts, potentially preventing the extinction of this valuable cyanobacterium.
Thus, the research into saclipins illuminates the anti-ageing capabilities of Aphanothece sacrum and underscores its broader potential benefits, making it a promising candidate for future skincare innovations.
More information: Yoshie Uchida et al, Photo- and Thermo-Chemical Properties and Biological Activities of Saclipins, UV-Absorbing Compounds Derived from the Cyanobacterium Aphanothece sacrum, ACS Agricultural Science & Technology. DOI: 10.1021/acsagscitech.4c00571
Journal information: ACS Agricultural Science & Technology Provided by Meijo University
