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KMID : 1134820170460030314
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.314 ~ p.319
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Effect of Cryptochlorogenic Acid Extracted from Fruits of Sorbus commixta on Osteoblast Differentiation
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Kim Kyeong-Min
Kim Tae-Hoon
Jang Won-Gu
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Abstract
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Chlorogenic acid, a well-known polyphenol, and its derivatives, ester of caffeic acid on quinic acid moiety, are abundant in coffee, tea, fruits, and various vegetables. This study examined the effects of cryptochlorogenic acid (CCA) on osteoblast differentiation. CCA-induced mRNA expression levels of osteogenic genes in MC3T3E1 and C3H10T1/2 cells were determined by RT-PCR and qPCR. CCA regulated expression of key osteogenic genes in the early stage of differentiation, including distal-less homeobox 5 (Dlx5), DNA-binding protein inhibitor (Id1), and runt-related transcription factor 2 (Runx2). These results suggest that CCA may enhance osteoblast differentiation through expression of osteogenic genes such as Id1, Dlx5, and Runx2, especially in the early stage.
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KEYWORD
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cryptochlorogenic acid, osteoblast differentiation, mesenchymal stem cell, preosteoblast, Runx2
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