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KMID : 0358920070340010036
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Journal of the Korean Academy of Pedodontics
2007 Volume.34 No. 1 p.36 ~ p.42
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A comparative study of preserving ability of human periodontal ligament cells stored in different temperatured storage media
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Jo Jae-Hyun
Kim Seong-Oh
Choi Hyung-Jun
Lee Jae-Ho
Son Heung-Kyu
Choi Byung-Jai
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Abstract
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To compare the survival rate of periodontal ligament cells preserved in storage media with good availability at the time of an avulsion injury, periodontal ligament cells were incubated in α-MEM culture medium containing 10% FBS in condition of 37℃, 5% CO_(2). These cells were then cultured in HBSS, α-MEM, milk(S. co., P. co.) and tap water at the temperature of 4, 25, 37℃ each in 60 min. The groups were measured by MTT assay.
The results were as follows :
1. Among the storage media at 4℃, α-MEM and P-milk had the highest preserving ability of periodontal ligament cells, while that of HBSS, S-milk and tap was low in order.
2. Among the storage media at 25℃, α-MEM had the highest preserving ability of periodontal ligament cells, while that of P-milk, HBSS, S-milk, tap water was low in order.
3. Among the storage media at 37℃, the preserving ability of periodontal ligament cells was very high in α-MEM, P-milk, HBSS and S-milk. it’ s lowest in tap water.
4. The preserving ability of periodontal ligament cells in α-MEM was high at 4℃ and it’s low in order of 25℃, 37℃, but in HBSS was high at 4℃ and it’s low at 25℃, 37℃.
5. The preserving ability of periodontal ligament cells in S-milk and P-milk was high at 4℃, 25℃ and it’s low at 37℃.
In conclusion, HBSS is the storage medium of choice in an avulsion, but in this study it is preferable to choose milk at 4℃ for tooth since it is easy to get and affect cell viability
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KEYWORD
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HBSS, periodontal ligament cells, storang media, temperature, HBSS(Hank’s Balanced Salt Solution)
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