The protective effect of 20(S)-ginsenoside Rg3 on the human retinal pigment epithelial cells against hydrogen peroxide-induced oxidative stress

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-28 DOI:10.1007/s10068-024-01617-w

Bo Kyeong Kim, Ki-Uk Kim, Jisu Kim, Hyunjun Jang, Hyeyoung Min

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Abstract

Ginsenosides, constituting 2–3% of Panax ginseng Meyer, are noteworthy for their anticancer and antioxidant effects. Despite demonstrating promise in various diseases, their specific impact on age-related macular degeneration (AMD) remains unclear. This research investigates whether ginsenosides can inhibit the progression of dry AMD and explores the mechanisms by which they influence apoptosis, providing insight into their regulatory role in programmed cell death. Human retinal pigment epithelial (ARPE-19) cells were pre-treated with ginsenosides, followed by induction of oxidative stress using hydrogen peroxide. Pre-treatment with 20(S)-ginsenoside Rg3 significantly increased cell viability and reduced apoptotic markers, including Annexin V, Bax, Bim S, cleaved caspase 3, cleaved caspase 9, and cleaved PARP. Furthermore, 20(S)-ginsenoside Rg3 effectively diminished the activation of the ERK and NF-κB signaling pathways. 20(S)-ginsenoside Rg3 could be a good prevention for AMD by modulating apoptosis, offering valuable therapeutic insights for AMD.

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20(S)-ginsenoside Rg3 对人类视网膜色素上皮细胞过氧化氢诱导的氧化应激的保护作用

人参皂苷占人参麦尔的 2-3%，具有显著的抗癌和抗氧化作用。尽管人参皂苷在多种疾病中的应用前景广阔，但其对老年性黄斑变性（AMD）的具体影响仍不明确。这项研究调查了人参皂苷是否能抑制干性黄斑变性的进展，并探索了人参皂苷影响细胞凋亡的机制，从而深入了解了人参皂苷在程序性细胞死亡中的调节作用。用人参皂苷预处理人视网膜色素上皮细胞（ARPE-19），然后用过氧化氢诱导氧化应激。用20（S）-人参皂苷Rg3预处理可显著提高细胞活力，减少细胞凋亡标志物，包括Annexin V、Bax、Bim S、裂解的caspase 3、裂解的caspase 9和裂解的PARP。此外，20(S)-人参皂苷 Rg3 还能有效减少 ERK 和 NF-κB 信号通路的激活。20(S)-人参皂苷Rg3可以通过调节细胞凋亡来很好地预防老年性黄斑病变，为老年性黄斑病变的治疗提供了有价值的见解。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.