title: Hematopoietic effect of deer antler extract fermented by Bacillus subtilis on murine marrow cells.
abstract: OBJECTIVE
  We examined the chemical composition and the effect of fermented deer antler on hematopoietic factors in bone marrow cells.
  
  
  METHODS
  For the preparation of fermented deer antler extract (FAB), fermentation was carried out using Bacillus subtilis at 30℃ 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.
authors.affiliation: Department of Food and Nutrition, Korea University, 5 Anam-dong, Sungbuk-gu, Seoul 136-713, Korea.
authors.forename: Yooheon
authors.initials: Y
authors.lastname: Park
authors.affiliation: Department of Food Science and Technology, Seoul Women's University, Seoul 139-774, Korea.
authors.forename: Hyeon-Son
authors.initials: HS
authors.lastname: Choi
authors.affiliation: Food Quality & Safety Center, Agency for Korea Food Cluster, Gwacheon 427-719, Korea.
authors.forename: Hyun-Sun
authors.initials: HS
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Korea University, 5 Anam-dong, Sungbuk-gu, Seoul 136-713, Korea.
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
keywords: Bacillus subtilis; bone marrow; fermented antler