Inhibitory Effect of Phenolic Compounds on Vascular Endothelial Growth Factor-Induced Retinal Endothelial Permeability and Angiogenesis.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY Preventive Nutrition and Food Science Pub Date : 2024-09-30 DOI:10.3746/pnf.2024.29.3.321
Dong Yoon Kim, Seong-Min Hong, Jeong-Seok Cho, Sae-Byuk Lee, Hyun-Dong Cho
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Abstract

Age-related macular degeneration (AMD), often triggered by endothelial barrier disruption through vascular endothelial growth factor (VEGF), is a leading cause of blindness. This study investigated the inhibitory effects of phenolic compounds on VEGF-induced endothelial cell proliferation, migration, angiogenesis, and permeability using human retinal microvascular endothelial cells (hRECs). Thirty-seven polyphenolic compounds were selected from various databases based on their antioxidant properties, abundance in food, and solubility. These compounds significantly reduced migration, tube formation, and endothelial permeability in VEGF-stimulated hRECs. Notably, formononetin, eriodictyol, biochanin A, and p-coumaric acid were more effective in suppressing VEGF-induced angiogenesis and endothelial permeability than lutein. Molecular docking simulations revealed that formononetin, eriodictyol, and biochanin A had relatively lower binding energies with VEGF receptor 2 (VEGFR2) than lutein and sorafenib. These findings highlight the potential of phenolic compounds to be used as VEGFR2 inhibitors and an alternative strategy for preventing AMD.

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酚类化合物对血管内皮生长因子诱导的视网膜内皮渗透性和血管生成的抑制作用
年龄相关性黄斑变性(AMD)通常是由血管内皮生长因子(VEGF)导致的内皮屏障破坏引发的,是导致失明的主要原因。本研究使用人视网膜微血管内皮细胞(hRECs)研究了酚类化合物对血管内皮生长因子诱导的内皮细胞增殖、迁移、血管生成和通透性的抑制作用。根据其抗氧化性、在食物中的含量和可溶性,我们从各种数据库中筛选出 37 种多酚化合物。这些化合物能明显减少血管内皮生长因子刺激的 hRECs 的迁移、管形成和内皮通透性。值得注意的是,在抑制血管内皮生长因子诱导的血管生成和内皮通透性方面,甲萘素、二碘酪醇、生物香豆素 A 和对香豆酸比叶黄素更有效。分子对接模拟显示,与叶黄素和索拉非尼相比,甲萘素、麦饭石酚和生物香豆素 A 与血管内皮生长因子受体 2(VEGFR2)的结合能相对较低。这些发现凸显了酚类化合物作为血管内皮生长因子受体 2 抑制剂和预防老年性黄斑变性的替代策略的潜力。
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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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