改質カイコ蛹油のPDGF-BB誘導性血管平滑筋細胞の増殖・遊走抑制効果

Inhibitory effect of modified silkworm pupae oil in PDGF-BB-induced proliferation and migration of vascular smooth muscle cells.

• Young Jin Kim
• Kang Pa Lee
• Do Young Lee
• Yun Tae Kim
• Suji Baek
• Myeong Sik Yoon

抄録

カイコ蛹油(SPO)は血液循環を改善する様々な生物学的活性が報告されているが、血管障害に対する保護作用については不明な点が多い。本研究では、エステル化・ケン化法を用いてSPOの新規製剤を調製した。次に、カイコ蛹油ナトリウム塩（SPOS）中の不飽和脂肪酸の組成をLC/MSで分析したところ、α-リノレン酸（11.0％）、リノール酸（73.2％）、パルミチン酸（3.1％）、オレイン酸（12.0％）、ステアリン酸（0.7％）が検出された。血小板由来成長因子（PDGF-BB）誘導血管平滑筋細胞（VSMC）の遊走・増殖に対するSPOSの効果をin vitro試験で調べた。PDGF-BB(10ng/mL)は血管平滑筋細胞の異常な遊走と増殖を誘導したが、SPOS(30μg/mL)への暴露はPDGF-BB誘導細胞の遊走と増殖を有意に減少させた。また、細胞外シグナル制御キナーゼ1/2(ERK1/2)とERK1/2のリン酸化を免疫ブロット法で測定したところ、SPOS(30μg/mL)投与によりPDGF-BB刺激を受けたVSMCのERK1/2リン酸化はダウンレギュレートされた。以上の結果から、SPOSは血管障害に対する機能性食品・医薬品として有用な薬剤である可能性が示唆された。

Silkworm pupae oil (SPO) has been reported to have various biological activities in improving blood circulation. However, the protective action of SPO against vascular disorders remains unknown. A new formulation of SPO was prepared through an esterification and saponification process. The composition of unsaturated fatty acids in silkworm pupae oil sodium salt (SPOS) was then analyzed by LC/MS to show α-linolenic acid (11.0%), linoleic acid (73.2%), palmitic acid (3.1%), oleic acid (12.0%), and stearic acid (0.7%). The in vitro studies were performed to find out the efficacy of SPOS on platelet-derived growth factor (PDGF-BB) induced vascular smooth muscle cell (VSMC) migration and proliferation. PDGF-BB (10 ng/mL) induced abnormal migration and proliferation of VSMCs, whereas exposure to SPOS (30 μg/mL) significantly reduced the PDGF-BB-induced cell migration and proliferation. The extracellular signal-regulated kinase1/2 (ERK1/2) and phosphorylation of ERK1/2 were determined by immunoblot analysis and the ERK1/2 phosphorylation in PDGF-BB-stimulated VSMCs was downregulated by SPOS (30 μg/mL) treatment. These results indicate that SPOS may be a helpful and useful agent as a functional food and drug against vascular disorders.

© The Korean Society of Food Science and Technology 2020.