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Publishing Language: Chinese | Open Access

Mechanism by Which Xanthohumol Induces Ferroptosis in SK-N-SH Human Neuroblastoma Cells

Hongdan CHU Zhenhua WANGFan WANGZheng LIANGHongjun HE ( )Bo XU ( )
School of Life Sciences, Yantai University, Yantai 264005, China
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Abstract

Objective

To investigate the effect of xanthohumol (XN) on the proliferation inhibition and death mode of SK-N-SH human neuroblastoma cells and to explore the death mechanism of SK-N-SH cells from the perspective of redox homeostasis.

Methods

Cell viability was observed by the sulforhodamine B (SRB) assay to determine appropriate concentrations of XN for subsequent experiments. Flow cytometry was used to detect lipid reactive oxygen species (ROS) levels. The effect of XN on intracellular Fe2+ levels was observed by fluorescence microscopy. The effect of XN on the protein expression of glutathione peroxidase 4 (GPX4) and ferritin heavy chain 1 (FTH1) was detected by Western blot analysis.

Results

XN inhibited the proliferation of SK-N-SH cells and induced cell death. After XN treatment, the level of lipid peroxidation significantly increased, the levels of glucose-6-phosphate dehydrogenase (G6PDH), reduced nicotinamide adenine dinucleotide phosphate (NADPH) and glutathione (GSH) remarkably decreased, Fe2+ overload occurred, and the expression of GPX4 and FTH1 decreased. Ferrostatin-1 (Fer-1), a specific inhibitor of ferroptosis, reversed cell proliferation inhibition and damage induced by XN and significantly attenuated XN-induced oxidative stress and Fe2+ overload.

Conclusion

XN induces ferroptosis in SK-N-SH cells by inducing redox imbalance and Fe2+ overload.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)17-0170-10

References

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Food Science
Pages 170-179

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Cite this article:
CHU H, WANG Z, WANG F, et al. Mechanism by Which Xanthohumol Induces Ferroptosis in SK-N-SH Human Neuroblastoma Cells. Food Science, 2025, 46(17): 170-179. https://doi.org/10.7506/spkx1002-6630-20250112-084

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Received: 12 January 2025
Published: 15 September 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).