• International Journal of Oral Biology
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• v.31 no.3
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• pp.99-105
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• 2006

Von Ebner's glands (vEG) are minor salivary glands associated with circumvallate and foliate papilla. The secretions of vEG consist of microenvironment of the taste buds in the circumvallate and foliate papillae, and thus saliva from vEG plays a role in the perception of taste. The $Ca^{2+}$ signaling system in rat vEG acinar cell was examined using the $Ca^{2+}$-sensitive fluorescent indicator Fura-2. Agonist-induced increase in intracellular $Ca^{2+}\;([Ca^{2+}]_i)$ was stimulated by carbachol (CCh) and substance P (SP), but not by norepinephrine (NE), and recovered to control levels by their receptor antagonists dose-dependently. The effects were also observed in $Ca^{2+}$-free medium, suggesting mobilization from intracellular $Ca^{2+}$ store. These results in the vEG acinar cell indicate that 1) $[Ca^{2+}]_i$ is at least regulated by muscarinic and neurokininergic (NK1) receptors; 2) the increases in $[Ca^{2+}])i$ activated by CCh and SP are mainly mediated by discharge of cytosolic calcium pool.

• Journal of Periodontal and Implant Science
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• v.53 no.1
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• pp.20-37
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• 2023

Purpose: Our pilot study showed that a 3-dimensional dual drug delivery scaffold (DDDS) loaded with Chinese herbs significantly increased the regenerated bone volume fraction. This study aimed to confirm the synergistic anti-inflammatory and osteogenic preclinical effects of this system. Methods: The targets and pathways of parthenolide and naringin were predicted. Three cell models were used to assess the anti-inflammatory effects of parthenolide and the osteogenic effects of naringin. First, the distance between the cementoenamel junction and alveolar bone crest (CEJ-ABC) and the bone mineral density (BMD) of surgical defects were measured in a rat model of periodontitis with periodontal fenestration defects. Additionally, the mRNA expression levels of matrix metallopeptidase 9 (MMP9) and alkaline phosphatase (ALP) were measured. Furthermore, the number of inflammatory cells and osteoclasts, as well as the protein expression levels of tumor necrosis factor-alpha (TNF-α) and levels of ALP were determined. Results: Target prediction suggested prostaglandin peroxidase synthase (PTGS2) as a potential target of parthenolide, while cytochrome P450 family 19 subfamily A1 (CYP19A1) and taste 2 receptor member 31 (TAS2R31) were potential targets of naringin. Parthenolide mainly targeted inflammation-related pathways, while naringin participated in steroid hormone synthesis and taste transduction. In vitro experiments revealed significant antiinflammatory effects of parthenolide on RAW264.7 cells, and significant osteogenic effects of naringin on bone marrow mesenchymal stem cells and MC3T3-E1 cells. DDDS loaded with parthenolide and naringin decreased the CEJ-ABC distance and increased BMD and ALP levels in a time-dependent manner. Inflammation was significantly alleviated after 14 days of DDDS treatment. Additionally, after 56 days, the DDDS group exhibited the highest BMD and ALP levels. Conclusions: DDDS loaded with parthenolide and naringin in a rat model achieved significant synergistic anti-inflammatory and osteogenic effects, providing powerful preclinical evidence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1131-1138
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• 2009

In this study, the breads with medicinal herbs (MH) composites showing cognitive function were prepared and their characteristics were examined. Fifteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed cognitive function in terms of promoting muscarinic receptor, NMDA receptor and acetylcholinesterase inhibition. In the preparation of breads containing MH extracts of various contents (0, 10, 20, 30, and 50%), there were no significant difference among loaf weight of all groups, but loaf volume of all groups were significantly (p<0.05) decreased with increasing content of MH extracts compared to the control group. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. The most improvements in hardness, fracturability, cohesiveness, gumminess and chewiness of bread were noticed by the addition of 10$\sim$20% MH extracts, while adhesiveness and springiness of bread were the most by the 30% addition ones. Through the sensory evaluation, it was revealed that appearance, mouth feeling, taste, overall preference and crumb texture of bread were not significantly different (p<0.05) between control and those with the 10% addition ones. Therefore the 10% addition ones, which got similar scores to control, will make the most desirable product.