Methylanthranilate, a Food Fragrance Attenuates Skin Pigmentation through Downregulation of Melanogenic Enzymes by cAMP Suppression
10.4062/biomolther.2023.103
- Author:
Heui-Jin PARK
1
;
Kyuri KIM
;
Eun-Young LEE
;
Prima F. HILLMAN
;
Sang-Jip NAM
;
Kyung-Min LIM
Author Information
1. College of Pharmacy, Ewha Womans University, Seoul 03760, Republic of Korea
- Publication Type:Original Article
- From:Biomolecules & Therapeutics
2024;32(2):231-239
- CountryRepublic of Korea
- Language:EN
-
Abstract:
Methyl anthranilate (MA) is a botanical fragrance used in food flavoring with unexplored potential in anti-pigment cosmetics. MA dose-dependently reduced melanin content without affecting cell viability, inhibited dendrite elongation and melanosome transfer in the co-culture system of human melanoma cells (MNT-1) and human keratinocyte cell line (HaCaT), and downregulated melanogenic genes, including tyrosinase, tyrosinase-related protein 1 and 2 (TRP-1, TRP-2). Additionally, MA decreased cyclic adenosine monophosphate (cAMP) production and exhibited a significant anti-pigmentary effect in Melanoderm™. These results suggest that MA is a promising anti-pigmentary agent for replacing or complementing existing anti-pigmentary cosmetics.
