Evaluation of Anti-Wrinkle Effects of DuOligo, Composed of Lactulose and Galactooligosaccharides

Eun Young Jung, Jung Il Kwon, Yang Hee Hong, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


Currently, alternatives to prebiotics for skin treatment are receiving much interest. However, little is known about the efficacy of topically applied prebiotics in skin anti-aging. This study was conducted to observe the anti-aging effects of DuOligo, which is composed of lactulose and galactooligosaccharides (GOS). We investigated wrinkle-related parameters by quantitative and qualitative skin evaluation in healthy women who consumed DuOligo for 8 weeks. The double-blind, randomized, and placebo-controlled study included subjects who were divided into two groups (Placebo: dextrin 4.5 g/d, n=14, 51.50 y vs. DuOligo: DuOligo 4.5 g/d, n=14, 52.65 y). The DuOligo group showed a reduction in mean wrinkle length and depth measured via quantitative skin evaluation after 8 weeks, whereas the Placebo group showed slight increases in these parameters (P<0.001). The wrinkle severity rating scale in the DuOligo group was decreased after 8 weeks, but it increased in the Placebo group (Placebo group: 0.14 vs. DuOligo group: ?0.86, P<0.001). The global aesthetic improvement scale for the DuOligo group was significantly higher than that for the Placebo group at week 8 (P<0.001). In conclusion, our findings suggest that oral consumption of DuOligo is beneficial to the skin, and present the possibility of new nutritional strategies for wrinkle care.

Original languageEnglish
Pages (from-to)381-384
Number of pages4
JournalPreventive Nutrition and Food Science
Issue number4
Publication statusPublished - 2017 Dec

Bibliographical note

Funding Information:
This research was supported by High Value-added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs.


  • Aging
  • Lactulose
  • Oligosaccharides
  • Prebiotics
  • Skin

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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