Fine dust absorbed into our body through the skin causes various inflammatory responses in skin cells and accelerates skin aging. This study aimed to investigate the potential of Allomyrina dichotoma larvae, approved as edible ingredients, as inhibitor for fine dust-induced inflammaging. The anti-inflammaging effects of aqueous ethanolic Allomyrina dichotoma larvae extract (ADLE) against ERM-CZ100 were evaluated at the cellular level. Biochemical responses associated with cell damage in human dermal fibroblasts were assessed by measuring intracellular ROS, DNA fragmentation, β-galactosidase activity, cytokines, and protein expression. Exposure to ERM-CZ100 increased ROS production, DNA fragments, and β-galactosidase activity, which reduced cell viability. However, these detrimental effects were significantly mitigated by co-treatment with ADLE. The mRNA expression of inflammatory cytokines induced by ERM-CZ100 was decreased by ADLE treatment, which was further corroborated by a reduction in COX2 protein expression. Additionally, ADLE restored the elevated matrix metalloproteinase (MMP)-1 levels and reduced COL1A1 expression caused by ERM-CZ100 exposure. In conclusion, the results of this study suggested that ADLE not only holds nutritional value as a potential future food resource but also exhibits promising properties as a novel material for treating inflammation. Moreover, it demonstrates a positive effect in preventing skin aging caused by environmental pollution.

Abstract
서 론
연구내용 및 방법
    1. 실험시료 및 시약
    2. 세포배양
    3. 세포독성평가
    4. 활성산소(reactive oxidative stress) 측정
    5. β-Galactosidase 활성 측정
    6. DNA 단편화 측정
    7. Quantitative real time PCR 분석
    8. 단백질 발현의 측정
    9. 통계처리
결과 및 고찰
    1. 미세먼지 유발 섬유아세포 손상에 대한 장수풍뎅이 유충추출물(ADLE)의 영향
    2. 미세먼지 유발 전염증성 사이토카인 생성에 대한 장수풍뎅이 유충추출물(ADLE)의 영향
    3. 미세먼지 유발 cyclooxygenase-2 발현에 대한 장수풍뎅이 유충추출물(ADLE)의 영향
    4. 미세먼지 유발 콜라겐 발현에 대한 장수풍뎅이 유충추출물(ADLE)의 영향
요약 및 결론
감사의 글
References

• 이채헌(을지대학교 식품영양학과 학부생) | Chae Heon Lee (Undergraduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 김경(을지대학교 식품영양학과 연구원) | Kyong Kim (Researcher, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 김채은(을지대학교 식품영양학과 대학원생) | Chae Eun Kim (Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 오윤신(을지대학교 식품영양학과 교수) | Yoon Sin Oh (Professor, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea) Corresponding author