Effect of Cooked Riceberry Rice Extract Against Hydrogen Peroxide-Induced Oxidative Stress in Human Retinal Pigment Epithelial (ARPE-19) Cells

Abstract

Age-related macular degeneration (AMD) is a progressive retinal disorder that primarily affects the macula, leading to irreversible vision loss, particularly among the elderly. The key factor of AMD is oxidative stress. Plant-based foods rich in anthocyanins, such as Riceberry rice, help mitigate oxidative damage. This study aims to investigate whether the antioxidant properties of cooked Riceberry rice can mitigate hydrogen peroxide (H₂O₂)–induced oxidative stress in ARPE-19 cells. ARPE-19 cells were pretreated with cooked Riceberry rice extracts (250, 500, and 1,000 μg/mL) for 24 h, followed by exposure to 600 μM hydrogen peroxide (H₂O₂) for 2 h. The results demonstrated that cooked Riceberry rice extracts at 500 and 1,000 μg/mL significantly (p < 0.05) attenuated oxidative stress in ARPE-19 cells by reducing intracellular reactive oxygen species (ROS) generation, enhancing intracellular antioxidant systems (SOD, CAT, GPx, GSH), and suppressing apoptosis-related enzyme activities (caspases-9 and -3) in a dose-dependent manner. However, this research is only an in vitro study. Toxicological and nutritional evaluations in animal and human models (in vivo) are required to ensure food safety and to elucidate its protective effects against oxidative stress–induced ocular damage.