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Oral ceramide may reduce ultraviolet-induced skin damage

16 Jun 2026

Summary of our research

A collaborative research group led by Specially Appointed Associate Professor Liqing Zang of the Graduate School of Regional Innovation Studies, Mie University, together with Tsuji Oil Mills Co., Ltd., has shown that orally administered maize-derived glucosylceramide may reduce ultraviolet B (UVB)-induced skin pigmentation and epidermal dysregulation in a mouse model.

In HRM-2 hairless mice capable of producing melanin, oral ceramide attenuated UVB-induced melanin deposition, epidermal thickening, and stratum corneum thickening. The high-dose group also showed improved skin moisture under UVB-exposed conditions. Immunostaining, RT-qPCR, and RNA-seq analyses suggested that oral ceramide suppresses MITF-related melanogenic signaling and modulates pathways associated with keratinization, retinoic acid receptor (RAR) signaling, and wound-healing responses. These findings suggest a new potential role for oral ceramide in supporting epidermal homeostasis under UV stress.

This research was published on June 15, 2026, in the international journal Biomedicine & Pharmacotherapy.

For details, please see the full press release.

This research was published on June 15, 2026, in the international journal Biomedicine & Pharmacotherapy.


Researcher information

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Liqing Zang
 Graduate School of Regional Innovation Studies, Specially Appointed Associate Professor

Specialized area:
 Pharmacology, disease models, and functional food science

Current research field:
・Development and application of zebrafish and mouse models of human diseases
・Functional evaluation and mechanistic analysis of natural products and food-derived components
・Discovery of therapeutic candidates for diabetes and related diseases


20260615_辻製油・籠谷和弘氏.png

KAGOTANI Kazuhiro
 Tsuji Oil Mills Co., Ltd., Tsuji Health & Beauty Science Laboratory

Specialized area:
 Food chemistry and functional food science

Current research field:
・Functional evaluation and mechanistic analysis of natural products and food-derived components
・Development of functional food products and materials