Skip to main content

MINI REVIEW article

Front. Med.
Sec. Dermatology
Volume 11 - 2024 | doi: 10.3389/fmed.2024.1449597

Minireview on collagens in normal skin and pathological scars -current understanding and future perspective

Provisionally accepted
Claire J. Zhou Claire J. Zhou 1Yuan Guo Yuan Guo 2*
  • 1 The Grammar School at Leeds, Alwoodley Gate, Leeds LS17 8GS, U.K., Leeds, United Kingdom
  • 2 School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, United Kingdom

The final, formatted version of the article will be published soon.

    Pathological scar tissues are characterized by the presence of overabundant collagens whose structure and organization are also different from those in unwounded skin. This causes scar tissues to lose some functions performed by normal skin, and currently, there are no effective measures to prevent scar formation. Inflammation has been shown to modulate fibroblast proliferation, differentiation, and function, hence collagen production and organization. In this minireview, we provide an overview of current understanding of collagen, specifically collagen type I and III which are main collagens in skin, structure and fibre formation and highlight their difference between normal skin and pathological scars. We discuss the role that cytokines play in modulating fibroblast function. We also identify some potential research directions which could help to further our understanding of the complex and dynamic wound healing and scar formation process.

    Keywords: Collagen1, structure and assembly 2, cytokine 3, inflammation 4, SCAR5

    Received: 15 Jun 2024; Accepted: 05 Jul 2024.

    Copyright: © 2024 Zhou and Guo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Yuan Guo, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, United Kingdom

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.