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.
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