Egg Yolk Soluble Protein Stimulates the Proliferation and Differentiation of Osteoblastic MC3T3-E1 Cells
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概要
- 論文の詳細を見る
We determined the effects of yolk water-soluble protein (YSP) on bone formation in pre-osteoblastic MC3T3-E1 cells. YSP (50–5,000 μg/ml) increased cell proliferation and collagen content. Alkaline phosphatase (ALP) activity was also increased by YSP treatment. After enhancement of ALP activity, significant augmentation of calcification was observed. These results suggest that YSP is a promising agent for the prevention and treatment of bone loss.
- 社団法人 日本農芸化学会の論文
- 2007-05-23
著者
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KIM Hye
Department of Food and Nutrition, Chungnam National University
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Kim Myung-gyou
Coll. Of Oriental Medicine Semyung Univ.
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Kim Hye-kyung
Dep. Of Food And Biotechnology Hanseo Univ.
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Kim Hye
韓国
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Kim Mujo
Pharma Foods International Co.
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Leem K‐h
College Of Korean Medicine Semyung University
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LEEM Kang-Hyun
College of Korean Medicine, Semyung University
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Leem Kang-hyun
College Of Oriental Medicine Semyung University
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Leem Kang-hyun
College Of Korean Medicine Semyung University
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Kim Mujo
Central Research Laboratories Taiyo Kagaku Co. Ltd
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Kim Hyun-mi
Department Of Pharmaceutical Lab. Central Research Institute Ilyang Pharm Co.
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JI MinYoung
Pharma Foods International Co.
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Kim Hye
Department Of Anesthesiology And Pain Medicine Konkuk University Chungju-hospital
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Ji Min
Pharma Foods International Co.
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Kim Hye
Department of Food and Biotechnology, Hanseo University
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KIM Mujo
Pharma Foods International
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