Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of [6]-Gingerol, a Pungent Ingredient of Ginger, on Osteoblast Response to Extracellular Reducing Sugar

  • Kim, Young-Ho (College of Pharmacy, Chungnam National University) ;
  • Nguyen, Huu Thng (College of Pharmacy, Chungnam National University) ;
  • Ding, Yan (College of Pharmacy, Chungnam National University) ;
  • Park, Sang-Heock (College of Pharmacy, Chungnam National University) ;
  • Choi, Eun-Mi (College of Pharmacy, Chungnam National University)
  • Published : 2007.10.31
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Abstract

Diabetes is marked by high glucose levels and is associated with decreased bone mass and increased fracture rates. To determine if [6]-gingerol could influence osteoblast dysfunction induced by 2-deoxy-D-ribose (dRib), osteoblastic MC3T3-E1 cells was treated with dRib and [6]-gingerol and markers of osteoblast function and oxidized protein were examined. [6]-Gingerol ($10^{-7}\;M$) significantly increased the growth of MC3T3-E1 cells in the presence of 30 mM dRib (p<0.05). [6]-Gingerol ($10^{-7}\;M$) caused a significant elevation of alkaline phosphatase (ALP) activity, collagen content, and osteocalcin secretion in the cells. We then examined the effect of [6]-gingerol on the production of osteoprotegerin and protein carbonyl in osteoblasts. Treatment with [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) increased osteoprotegerin secretion in osteoblastic cells. Moreover, [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) decreased protein carbonyl contents of osteoblastic MC3T3-E1 cells in the presence of 30 mM dRib. Taken together, these results demonstrate that [6]-gingerol inhibits dRib-induced damage and may be useful in the treatment of diabetes related bone diseases.

Keywords

References

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