Hematopoietic effect of deer antler extract fermented by Bacillus subtilis on murine marrow cells

Yooheon Park, Hyeon Son Choi, Hyun Sun Lee, Hyung Joo Suh

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

BACKGROUND/OBJECTIVES: We examined the chemical composition and the effect of fermented deer antler on hematopoietic factors in bone marrow cells. MATERIALS/METHODS: For the preparation of fermented deer antler extract (FAB), fermentation was carried out using Bacillus subtilis at 30°C for 7 days. The hematopoietic effect of FAB was investigated hematopoietic factors in marrow cells. RESULTS: The contents of total sugar, sulfated glycosaminoglycans, and uronic acid and the dry weight gradually increased with fermentation time. The sialic acid content (from 0.14 mg/mL to 0.54 mg/mL) was the highest on the 4th day of fermentation after which it decreased. The proliferating activity of bone marrow cells increased with fermentation times. The levels of various hematopoietic growth factors were determined to verify the beneficial effect of deer antler extract fermented by B. subtilis on hematopoiesis. FAB increased the number of stem cell factors and granulocyte colony-stimulating factor in bone marrow cells. In addition, FAB augmented the burst-forming unit erythroid and total colonies in splenocyte-conditioned medium compared with non-fermented antler extract (NFA). However, FAB did not affect the mRNA levels of erythropoietin, an important factor for erythropoiesis. CONCLUSIONS: FAB, like NFA, did not directly affect hematopoiesis, but contributed to hematopoiesis by stimulating the production of hematopoietic factors..

Original languageEnglish
Pages (from-to)451-458
Number of pages8
JournalNutrition Research and Practice
Volume9
Issue number5
DOIs
Publication statusPublished - 2015 Oct 1

Keywords

  • Bacillus subtilis
  • Bone marrow
  • Fermented antler

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Food Science

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