Effects of resveratrol on proliferation and apoptosis in rat ovarian theca-interstitial cells

Abstract

Polycystic ovary syndrome (PCOS) is characterized by ovarian dysfunction and associated with ovarian theca-interstitial (T-I) cell hyperplasia, hyperinsulinemia, systemic inflammation and oxidative stress. This in vitro study tested whether rat T-I cell growth with or without insulin can be altered by resveratrol, a natural polyphenol with anti-carcinogenic, anti-inflammatory, anti-proliferative and antioxidant properties. Rat T-I cells were cultured with and without resveratrol and/or insulin, and the effects on DNA synthesis, number of viable cells and markers of apoptosis were evaluated. Resveratrol alone induced a potent concentration-dependent inhibition of cell growth by inhibiting DNA synthesis, decreasing the number of viable cells and increasing the activity of executioner caspases 3 and 7; these effects of resveratrol counteracted the pro-proliferative and anti-apoptotic effects of insulin. Immunofluorescence analysis of cells incubated with resveratrol showed concentration- and time-dependent morphological changes consistent with apoptosis. The present findings indicate that resveratrol promotes apoptosis to reduce rat T-I cell growth in vitro as well as inhibiting insulin-induced rat T-I cell growth. This suggests a possibility that resveratrol and/or mechanisms mediating its effect may be relevant to the development of novel treatments for PCOS, which is characterized by both excessive ovarian mesenchyma growth and hyperinsulinemia.

Figure 1

Effect of resveratrol (30–100 µM) on proliferation in the absence and presence of insulin (30 nM).

Figure 2

Effect of resveratrol (30–100 µM) on cell viability in the absence or presence of insulin (30 nM).

Figure 3

Effect of resveratrol (30–100 µM) on caspase-3/7 activation.

Figure 4

Effect of resveratrol (30–100 µM) on caspase-3/7 activity in the presence of insulin (30 nM).

Figure 5

Effect of resveratrol (30–100 µM) on DNA fragmentation.

Figure 6

Effect of resveratrol (50 and 100 µM) on morphology.