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  • [J Med Food.] Explosively Puffed Ginseng Ameliorates Ionizing Radiation-Induced Injury of Colon by Decreasing Oxidative Stress-Related Apoptotic Cell Execution in Mice.

    고려대 / 조형택, 김영준*

  • 출처
    J Med Food.
  • 등재일
    2019 May
  • 저널이슈번호
    22(5):490-498. doi: 10.1089/jmf.2018.4293.
  • 내용

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    Abstract
    Although radiation therapy (RT) is a feasible treatment approach for early colorectal cancer, RT is considerably toxic to normal tissues due to the increased reactive oxygen species production, which can induce tissue damage. Ginseng, a natural antioxidant agent, exhibits the protective effects against ionizing radiation (IR)-induced damage in in vitro and in vivo models. The explosive puffing of ginseng has been investigated as a process to improve the efficacy of ginseng due to the resulting physicochemical changes in its functional components. In this study, we provided the evidence for promotion in the beneficial role of puffed ginseng extract (PGE) and associated mechanisms of action, in comparison with white ginseng extract (WGE), against IR-induced colorectal injury, using in vivo study on a mouse model. To study the role of PGE in preventing IR-induced damage, we examined colorectal injury and apoptotic changes in mice exposed to 137Cs at 8 Gy. High-performance liquid chromatography analysis showed that PGE had an increased total ginsenoside concentration with new generation of Rg3, Rg5, and Rk1, compared with the concentrations in WGE. Administering PGE, but not WGE, significantly ameliorated IR-induced colorectal cell death through negative regulation of apoptotic signaling pathways. These antiapoptotic effects of PGE were linked to the capacity to suppress the p53-mediated DNA damage response and NF-κB-mediated apoptotic signaling. Moreover, IR-induced oxidative stress in the colorectal epithelium was markedly reduced by PGE administration. Collectively, this study establishes a mechanism of action by which PGE counteracts IR-induced colorectal injury as a novel radioprotective agent.

     


    Author information

    Cho HT1, Kim JH2, Heo W1, Lee HS3, Lee JJ4, Park TS5, Lee JH1, Kim YJ1.
    1
    1 Department of Food and Biotechnology, Korea University, Sejong-si, Korea.
    2
    2 Department of Food Science and Biotechnology, Andong National University, Gyeongsangbuk-do, Korea.
    3
    3 Agency for Korea National Food Cluster, Iksan-si, Korea.
    4
    4 Development Center, Naturetech Co., Ltd., Chungcheongbuk-do, Korea.
    5
    5 Lee Gil Ya Cancer and Diabetes Institute, Gachon University of Medicine and Science, Inchon-si, Korea.

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