Ginseng Glucosyl Oleanolate from Ginsenoside Ro, Exhibited Anti-Liver Cancer Activities via MAPKs and Gut Microbiota In Vitro/Vivo
Ginseng is widely recognized for its diverse health benefits and serves as a functional food ingredient with global popularity. Ginsenosides with a broad range of pharmacological effects are the most crucial active ingredients in ginseng. This study aimed to derive ginseng glucosyl oleanolate (GGO) from ginsenoside Ro through enzymatic conversion and evaluate its impact on liver cancer in vitro and in vivo. GGO exhibited concentration-dependent HepG2 cell death and markedly inhibited cell proliferation via the MAPK signaling pathway. It also attenuated tumor growth in immunocompromised mice undergoing heterograft transplantation. Furthermore, GGO intervention caused a modulation of gut microbiota composition by specific bacterial populations, including Lactobacillus, Bacteroides, Clostridium, Enterococcus, etc., and ameliorated SCFA metabolism and colonic inflammation. These findings offer promising evidence for the potential use of GGO as a natural functional food ingredient in the prevention and treatment of cancer.
Medienart: |
E-Artikel |
---|
Erscheinungsjahr: |
2024 |
---|---|
Erschienen: |
2024 |
Enthalten in: |
Zur Gesamtaufnahme - volume:72 |
---|---|
Enthalten in: |
Journal of agricultural and food chemistry - 72(2024), 14 vom: 10. Apr., Seite 7845-7860 |
Sprache: |
Englisch |
---|
Beteiligte Personen: |
Ai, Zhiyi [VerfasserIn] |
---|
Links: |
---|
Themen: |
34367-04-9 |
---|
Anmerkungen: |
Date Completed 11.04.2024 Date Revised 11.04.2024 published: Print-Electronic Citation Status MEDLINE |
---|
doi: |
10.1021/acs.jafc.3c08150 |
---|
funding: |
|
---|---|
Förderinstitution / Projekttitel: |
|
PPN (Katalog-ID): |
NLM369915542 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | NLM369915542 | ||
003 | DE-627 | ||
005 | 20240411232503.0 | ||
007 | cr uuu---uuuuu | ||
008 | 240319s2024 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1021/acs.jafc.3c08150 |2 doi | |
028 | 5 | 2 | |a pubmed24n1372.xml |
035 | |a (DE-627)NLM369915542 | ||
035 | |a (NLM)38501913 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
100 | 1 | |a Ai, Zhiyi |e verfasserin |4 aut | |
245 | 1 | 0 | |a Ginseng Glucosyl Oleanolate from Ginsenoside Ro, Exhibited Anti-Liver Cancer Activities via MAPKs and Gut Microbiota In Vitro/Vivo |
264 | 1 | |c 2024 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ƒaComputermedien |b c |2 rdamedia | ||
338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
500 | |a Date Completed 11.04.2024 | ||
500 | |a Date Revised 11.04.2024 | ||
500 | |a published: Print-Electronic | ||
500 | |a Citation Status MEDLINE | ||
520 | |a Ginseng is widely recognized for its diverse health benefits and serves as a functional food ingredient with global popularity. Ginsenosides with a broad range of pharmacological effects are the most crucial active ingredients in ginseng. This study aimed to derive ginseng glucosyl oleanolate (GGO) from ginsenoside Ro through enzymatic conversion and evaluate its impact on liver cancer in vitro and in vivo. GGO exhibited concentration-dependent HepG2 cell death and markedly inhibited cell proliferation via the MAPK signaling pathway. It also attenuated tumor growth in immunocompromised mice undergoing heterograft transplantation. Furthermore, GGO intervention caused a modulation of gut microbiota composition by specific bacterial populations, including Lactobacillus, Bacteroides, Clostridium, Enterococcus, etc., and ameliorated SCFA metabolism and colonic inflammation. These findings offer promising evidence for the potential use of GGO as a natural functional food ingredient in the prevention and treatment of cancer | ||
650 | 4 | |a Journal Article | |
650 | 4 | |a HepG2 cells | |
650 | 4 | |a SCFAs metabolism | |
650 | 4 | |a cell proliferation | |
650 | 4 | |a ginseng glucosyl oleanolate | |
650 | 4 | |a intestinal flora | |
650 | 7 | |a ginsenoside Ro |2 NLM | |
650 | 7 | |a 34367-04-9 |2 NLM | |
650 | 7 | |a Ginsenosides |2 NLM | |
650 | 7 | |a Food Ingredients |2 NLM | |
700 | 1 | |a Liu, Sitong |e verfasserin |4 aut | |
700 | 1 | |a Zhang, Junshun |e verfasserin |4 aut | |
700 | 1 | |a Hu, Yue |e verfasserin |4 aut | |
700 | 1 | |a Tang, Ping |e verfasserin |4 aut | |
700 | 1 | |a Cui, Linlin |e verfasserin |4 aut | |
700 | 1 | |a Wang, Xinzhu |e verfasserin |4 aut | |
700 | 1 | |a Zou, Hongyang |e verfasserin |4 aut | |
700 | 1 | |a Li, Xia |e verfasserin |4 aut | |
700 | 1 | |a Liu, Jingsheng |e verfasserin |4 aut | |
700 | 1 | |a Nan, Bo |e verfasserin |4 aut | |
700 | 1 | |a Wang, Yuhua |e verfasserin |4 aut | |
773 | 0 | 8 | |i Enthalten in |t Journal of agricultural and food chemistry |d 1967 |g 72(2024), 14 vom: 10. Apr., Seite 7845-7860 |w (DE-627)NLM000005665 |x 1520-5118 |7 nnns |
773 | 1 | 8 | |g volume:72 |g year:2024 |g number:14 |g day:10 |g month:04 |g pages:7845-7860 |
856 | 4 | 0 | |u http://dx.doi.org/10.1021/acs.jafc.3c08150 |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a GBV_NLM | ||
951 | |a AR | ||
952 | |d 72 |j 2024 |e 14 |b 10 |c 04 |h 7845-7860 |