Purpose: To investigate the bone augmentation ability of demineralized bone sheets mixed with allogeneic bone with protein fractions containing bioactive substances and the interaction between coexisting bioactive substances and proteins.
Methods: Four types of demineralized bone sheets mixed with allogeneic bone in the presence or absence of bone proteins were created. Transplantation experiments using each demineralized bone sheet were performed in rats, and their ability to induce bone augmentation was analysed by microcomputed tomography images. Bioactive substances in bone proteins were isolated by heparin affinity chromatography and detected by the measurement of alkaline phosphatase activity in human periodontal ligament cells and dual luciferase assays. Noncollagenous proteins (NCPs) coexisting with the bioactive substances were identified by mass spectrometry, and their interaction with bioactive substances was investigated by in vitro binding experiments.
Results: Demineralized bone sheets containing bone proteins possessed the ability to induce bone augmentation. Bone proteins were isolated into five fractions by heparin affinity chromatography, and transforming growth factor-beta (TGF-β) was detected in the third fraction (Hep-c). Dentin matrix protein 1 (DMP1), matrix extracellular phosphoglycoprotein (MEPE), and biglycan (BGN) also coexisted in Hep-c, and the binding of these proteins to TGF-β increased TGF-β activity by approximately 14.7% to 32.7%.
Conclusions: Demineralized bone sheets are capable of inducing bone augmentation, and this ability is mainly due to TGF-β in the bone protein mixed with the sheets. The activity of TGF-β is maintained when binding to bone NCPs such as DMP1, MEPE, and BGN in the sheets.
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http://dx.doi.org/10.1186/s40729-022-00449-9 | DOI Listing |
Food Chem
January 2025
Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye. Electronic address:
Key odorants of juices of pomegranate fruits of Hicaz variety obtained from different juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ) were examined. Processing significantly impacted the volatile compounds. The FrPJ and PPJ samples had higher concentrations of aroma compounds than the FiPJ and CPJ samples.
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January 2025
Guangdong Provincial Key Laboratory of Reproductive Medicine, Guangdong Provincial Clinical Research Center for Obstetrical and Gynecological Diseases, Department of Gynecology & Obstetrics, Reproductive Medicine Center, The First Affiliated Hospital, Sun Yat-sen University, Guangzhou 510080, PR China.
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January 2025
School of Public Health, Wuhan University, Wuhan, Hubei, China.
Coenzyme Q acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application.
View Article and Find Full Text PDFSmall
January 2025
School of Engineering, Westlake University, Hangzhou, Zhejiang, 310023, China.
Photolithography is the most widely used micropatterning technique at the micro- and nanoscale in device fabrication. However, traditional photoresists used in photolithography are typically nonaqueous-based toxic substances that require harsh conditions for processing, limiting the development of biofunctional and biocompatible micropatterns. In this study, a protein-based aqueous photoresist derived from chemically modified silk fibroin named SAMA, capable of achieving high-resolution micropatterning (<1.
View Article and Find Full Text PDFHeliyon
July 2024
Plekhanov Russian University of Economics, Faculty of Trade Economics and Commodity Science, Department of Commodity Science, Stremyanny lane 36, RU 115054, Moscow, Russia.
The impact of thermal treatment for roasting on pine nuts from two geographical regions in Russia (Vladivostok and Baikal) was studied. They were roasted at 180 °C for 20 min in an oven. The aim was to establish the changes that occurred in the chemical (proteins, lipids, carbohydrates, ash, fibers), lipid composition (fatty acids, tocopherols, sterols, phospholipids), and physicochemical characteristics (peroxide value, acid value, iodine value, conjugated dienes and trienes) after roasting of the pine nuts.
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