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논문 상세정보

S-Allyl Cysteine(SAC)이 제대혈 유래 중간엽 줄기세포 증식에 미치는 영향

Effect of S-Allyl Cysteine(SAC) on the Proliferation of Umbilical Cord Blood(UCB)-derived Mesenchymal Stem Cells(MSCs)

Abstract

To improve the growth of human mesenchymal stem cells(hMSCs) under general cell culture conditions(20% $O_2$ and 5% $CO_2$), we examined the effect of s-allylcysteine(SAC), which is known as an antioxidant and the main component of aged-garlic extract, on hydrogen peroxide-induced cellular stress in hMSCs. We found that SAC blocked hydrogen peroxideinduced cell death and cellular apoptosis, but that SAC did not improve the growth of hMSCs during short-term culture. To evaluate the protective effect of SAC, we examined the endogenous expression of the antioxidant enzymes catalase (CAT), superoxide dismutase(SOD), and glutathione peroxidase(Gpx) in hMSCs. Hydrogen peroxide was found to downregulate the expression of CAT, SOD, and Gpx at the protein level. However, in the pre-treatment group of SAC, SAC inhibited the hydrogen peroxide-induced down-regulation of CAT, SOD, and Gpx. Unfortunately, treatment with SAC alone did not induce the up-regulation of antioxidant enzymes and the cell proliferation of hMSCs. Surprisingly, SAC improved cell growth in a single cell level culture of hMSCs. These results indicate that SAC may be involved in the preservation of the self-renewal capacity of hMSCs. Taken together, SAC improves the proliferation of hMSCs via inhibition of oxidative-stress-induced cell apoptosis through regulation of antioxidant enzymes. In conclusion, SAC may be an indispensable component in an in vitro culture system of human MSCs for maintaining self-renewal and multipotent characterization of human MSCs.

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참고문헌 (12)

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이 논문을 인용한 문헌 (2)

  1. Park, Ran-Sook 2011. "Effect of Oxygen Concentration, Physical Trauma on Proliferation of Umbilical Cord Blood-derived Mesenchymal Stem Cells" 한국식품영양학회지 = The Korean journal of food and nutrition, 24(4): 803~807 
  2. Park, Ran-Sook 2012. "Gene Profile of Mesenchymal Stem Cell Induced by SAC or Hydrogen Peroxide (H2O2)" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 863~870 

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