Egg Yolk Soluble Protein Stimulates the Proliferation and Differentiation of Osteoblastic MC3T3-E1 Cells
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概要
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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
著者
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KIM Hye
Department of Food and Nutrition, Chungnam National University
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Kim Mujo
Pharma Foods International Co.
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LEEM Kang-Hyun
College of Korean Medicine, Semyung University
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JI MinYoung
Pharma Foods International Co.
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