Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epithelium

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-01-27 DOI:10.1007/s10068-024-01757-z

Jong Hoon Won, Dmitri Sitnikov, Jina Hong

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Abstract

The retinal pigmented epithelium (RPE) is constantly exposed to visible light, including blue light (BL) that creates reactive oxygen species (ROS), which are harmful to DNA and induce cellular senescence. Carotenoids are recognized for their antioxidant properties, but their protective effect on DNA repair and cellular senescence under BL induced oxidative stress has not been evaluated. After BL irradiation, the positive senescence-associated-β-galactosidase (SA-β-gal) staining, and gene expression of p16^INK4a and p21^Waf/Cip1 were upregulated in ARPE-19 cells. Pretreatment with carotenoids reduced ROS, p-H2A.X nuclear foci, and SA-β-gal positive cells induced by BL irradiation. Furthermore, pretreatment with carotenoids reduced the secretion of IL-6 and VEGF triggered by BL. Since increased senescent cells and secretion of IL-6 and VEGF are involved in age-related macular degeneration pathogenesis, our results support that carotenoid supplementation has a potential role in protecting the eyes from the deleterious effects of excessive BL exposure.

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类胡萝卜素对蓝光诱导的人视网膜色素上皮细胞损伤的保护作用

视网膜色素上皮（RPE）持续暴露在可见光下，包括蓝光（BL），蓝光会产生活性氧（ROS），对DNA有害并诱导细胞衰老。类胡萝卜素因其抗氧化特性而被公认，但其在BL诱导的氧化应激下对DNA修复和细胞衰老的保护作用尚未得到评价。BL照射后，ARPE-19细胞衰老相关-β-半乳糖苷酶（SA-β-gal）阳性染色，p16INK4a和p21Waf/Cip1基因表达上调。类胡萝卜素预处理可降低ROS， p-H2A。X核病灶和BL辐照诱导的SA-β-gal阳性细胞。此外，类胡萝卜素预处理减少了BL引发的IL-6和VEGF的分泌。由于衰老细胞的增加和IL-6和VEGF的分泌参与了年龄相关性黄斑变性的发病机制，我们的研究结果支持类胡萝卜素补充在保护眼睛免受过量BL暴露的有害影响方面具有潜在作用。

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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.