The Cooperative Effect of Genistein and Protein Hydrolysates on the Proliferation and Survival of Osteoblastic Cells (hFOB 1.19).
Chum salmon skin gelatin, de-isoflavoned soy protein, and casein were hydrolyzed at two degrees of hydrolysis. Genistein, the prepared hydrolysates, and genistein-hydrolysate combinations were assessed for their proliferative and anti-apoptotic effects on human osteoblasts (hFOB 1.19) to clarify potential cooperative effects between genistein and these hydrolysates in these two activities. Genistein at 2.5 μg/L demonstrated the highest proliferative activity, while the higher dose of genistein inhibited cell growth. All hydrolysates promoted osteoblast proliferation by increasing cell viability to 102.9%-131.1%. Regarding etoposide- or NaF-induced osteoblast apoptosis, these hydrolysates at 0.05 g/L showed both preventive and therapeutic effects against apoptosis. In the mode of apoptotic prevention, the hydrolysates decreased apoptotic cells from 32.9% to 15.2%-23.7% (etoposide treatment) or from 23.6% to 14.3%-19.6% (NaF treatment). In the mode of apoptotic rescue, the hydrolysates lessened the extent of apoptotic cells from 15.9% to 13.0%-15.3% (etoposide treatment) or from 13.3% to 10.9%-12.7% (NaF treatment). Gelatin hydrolysates showed the highest activities among all hydrolysates in all cases. All investigated combinations (especially the genistein-gelatin hydrolysate combination) had stronger proliferation, apoptotic prevention, and rescue than genistein itself or their counterpart hydrolysates alone, suggesting that genistein cooperated with these hydrolysates, rendering greater activities in osteoblast proliferation and anti-apoptosis.
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China. wangshuo920102@163.com.
Shuo
S
Wang
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China. yu.fu@food.au.dk.|Department of Food Science, Northeast Agricultural University, 150030 Harbin, China. yu.fu@food.au.dk.|Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark. yu.fu@food.au.dk.
Yu
Y
Fu
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China. zhaoxh@neau.edu.cn.|Department of Food Science, Northeast Agricultural University, 150030 Harbin, China. zhaoxh@neau.edu.cn.
Xin-Huai
XH
Zhao
D017209:Apoptosis; D002364:Caseins / Q000737:chemistry / Q000494:pharmacology*; D002453:Cell Cycle / Q000187:drug effects; D002460:Cell Line; D049109:Cell Proliferation / Q000187:drug effects; D002470:Cell Survival / Q000187:drug effects; D004357:Drug Synergism; D005780:Gelatin / Q000737:chemistry / Q000494:pharmacology*; D019833:Genistein / Q000494:pharmacology*; D006801:Humans; D006868:Hydrolysis; D010006:Osteoblasts / Q000166:cytology / Q000187:drug effects*; D030262:Soybean Proteins / Q000737:chemistry / Q000494:pharmacology*
D002364:Caseins; D030262:Soybean Proteins; C475729:casein hydrolysate; D005780:Gelatin; D019833:Genistein
anti-apoptosis; genistein; osteoblasts; proliferation; protein hydrolysates