Effect of Ingested Concentrate and Components of Sake on Epidermal Permeability Barrier Disruption by UVB Irradiation

Daily topical applications of the concentrate of sake (CS) have been shown to reduce epidermal barrier disruption in murine skin caused by ultraviolet B (UVB) radiation, while one of the components of sake, ethyl α-d-glucoside (α-EG), also reduces barrier disruption. We confirmed the effect of oral ingestion of various doses of CS on epidermal barrier disruption caused by UVB irradiation in hairless mice. Then, to identify the effective components, we quantitatively analyzed α-EG, organic acids, and glycerol, the main components of CS, and examined the effect of various concentration of each on barrier disruption. α-EG and organic acids showed comparable results to CS itself, and transepidermal water loss levels in murine skin were significantly decreased as compared with the control. Furthermore, an investigation of the dose dependency of these agents was performed and the results showed the significant effectiveness of α-EG. In addition, red wine concentrate (WC) and beer concentrate (BC) were examined in order to confirm the unique effects of CS. Similar effects were not found with WC and BC. Keywords: Rice wine; ethylα-d-glucoside; organic acids; transepidermal water loss; oral administration