Egg Yolk Soluble Protein Stimulates the Proliferation and Differentiation of Osteoblastic MC3T3-E1 Cells

MinYoung JI; Kang-Hyun LEEM; Mujo KIM; Hye Kyung KIM

doi:10.1271/bbb.60217

Food & Nutrition Science Notes

Egg Yolk Soluble Protein Stimulates the Proliferation and Differentiation of Osteoblastic MC3T3-E1 Cells

MinYoung JI, Kang-Hyun LEEM, Mujo KIM, Hye Kyung KIM

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Keywords: yolk soluble protein, MC3T3-E1 pre-osteoblastic cell, proliferation, alkaline phosphatase activity, collagen

JOURNAL FREE ACCESS

2007 Volume 71 Issue 5 Pages 1327-1329

DOI https://doi.org/10.1271/bbb.60217

View "Advance Publication" version (May 7, 2007).

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Abstract

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.

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