Análise proteômica de cultura macrófagica tratada com ácido kójico

Abstract

Kojic acid (AK) is a natural fungal secondary metabolite, produced by some species of Aspergillus, Penicillium and Acetobacter, through the direct biotransformation of carbon substrates such as glucose, sucralose, ethanol, among others. AK was originally isolated in Japan, in 1907, from Aspergillus oryzae mycelia, it is used in the cosmetic industry in the form of gels and soap and is used to obtain the effect of whitening the skin by inhibiting the enzyme tyrosinase, reducing the production of formation of melanin, it also blocks the formation of pigmentation and evens out the skin tone. It is also applied as a food additive for the prevention of enzymatic browning, as it is a metal chelator and a potent antioxidant. Although AK has numerous biological functions, only recently studies on in vitro proliferation and cytotoxicity have been reported, but still limitedly regarding its effect on immune cells. Macrophages are among the most important defense cells that specifically recognize and respond to foreign bodies, apoptosis cells and pathogens. Through the activation process, there is an increased proliferation of macrophages, which undergo various morphological changes, such as an increase in dissemination and adhesion abilities, phagocytosis activity, ROS generation, antigen presentation and cytokine production. According to the classification of biological functions, our results revealed that in both Kojic acid concentrations, the 14 expressed proteins have a predicted function related to cell cycle and redox processes.