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Applied Biochemistry and Biotechnology

, Volume 174, Issue 6, pp 2223–2235 | Cite as

Acceleration of Proliferative Response of Mouse Fibroblasts by Short-Time Pretreatment with Polyphenols

  • Makoto Tsuruya
  • Yoshimi NiwanoEmail author
  • Keisuke Nakamura
  • Taro Kanno
  • Takuji Nakashima
  • Hiroshi Egusa
  • Keiichi Sasaki
Article

Abstract

Under the hypothesis that photo-irradiated proanthocyanidin could accelerate wound healing through reactive oxygen species (ROS) formation, we examined the effect of proanthocyanidin on 3T3-L1 mouse fibroblasts with or without photo-irradiation. As a result, irrespective of presence or absence of photo-irradiation, only 1 min exposure of the cells to proanthocyanidin resulted in accelerated proliferation of the cells in a concentration-dependent manner. Similarly to proanthocyanidin, 1 min pretreatment with catechin, caffeic acid, and chlorogenic acid accelerated the proliferative response, but gallic acid, epicatechin gallate, epigallocatechin, and epigallocatechin gallate failed. If incorporated active ingredient such as proanthocyanidin for such a short time as 1 min accelerates the proliferation response, a bioassay was conducted by utilizing antioxidant potential of proanthocyanidin. That is, intracellular oxidation of 2′,7′-dichlorodihydrofluorescin induced by H2O2 was significantly inhibited when the cells were pretreated with proanthocyanidin for 1 min, suggesting that incorporated proanthocyanidin into the cells exerted antioxidant effect. This was also supported by a liquid chromatography/mass spectrometry analysis in which incorporation of proanthocyanidin components such as catechin monomers and dimers into the cells within 1 min was confirmed. These results suggest that active polyphenolic compounds such as proanthocyanidin, catechin, caffeic acid, and chlorogenic acid incorporated into the cells in such a short time as 1 min could accelerate the proliferative response of the cells.

Keywords

Polyphenol Proanthocyanidin Fibroblast proliferation 

Notes

Acknowledgments

This research was supported by the Ministry of Education, Science, Sports and Culture, Japan, Grant-in-Aid for Research Activity start-up, 25893019, 2013, and for Scientific Research (C), 26460116, 2014, and by the grant of All Japan Coffee Association, 2014.

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Makoto Tsuruya
    • 1
  • Yoshimi Niwano
    • 1
    Email author
  • Keisuke Nakamura
    • 1
  • Taro Kanno
    • 1
  • Takuji Nakashima
    • 2
  • Hiroshi Egusa
    • 1
  • Keiichi Sasaki
    • 1
  1. 1.Tohoku University Graduate School of DentistrySendaiJapan
  2. 2.Kiasato Institute for Life SciencesKitasato UniversityTokyoJapan

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