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- Title
Effect of skimmed pasteurized milk and Hank's balanced salt solution on viability and osteogenic differentiation of human periodontal ligament stem cells.
- Authors
Wang, Wen‐Jun; Zhao, Yu‐Ming; Feng, Xiao‐Yu; Jia, Wei‐Qian; Ge, Li‐Hong
- Abstract
Background/Aim The purpose of this study was to compare the effect of skimmed pasteurized milk and Hank's balanced salt solution on the viability and osteogenic differentiation potential of the human periodontal ligament stem cells at room temperature in vitro. Material and methods Human periodontal ligament stem cells were obtained from extracted healthy third molars and conserved in skimmed pasteurized milk and Hank's balanced salt solution for 1, 2, and 4 h at room temperature to detect the viability of the cells and their osteogenic differentiation potential. Results The efficacy of skimmed pasteurized milk on cell viability at 4 h was significantly higher than that of HBSS ( P < 0.05), and cells stored in skimmed pasteurized milk showed significantly higher levels of mineralization than those in HBSS at 2 and 4 h ( P < 0.05). Conclusions Skimmed pasteurized milk was more effective than Hank's balanced salt solution in maintaining the viability and osteogenic differentiation potential of PDLSCs at room temperature in vitro.
- Subjects
SKIM milk; PASTEURIZATION of milk; PHYSIOLOGIC salines; PERIODONTAL ligament; STEM cells; CELL survival; AVULSION fractures
- Publication
Dental Traumatology, 2013, Vol 29, Issue 5, p365
- ISSN
1600-4469
- Publication type
Article
- DOI
10.1111/edt.12007