J Korean Acad Pediatr Dent. 2007;34(1): 36-42.
A COMPARATIVE STUDY OF PRESERVING ABILITY OF HUMAN PERIODONTAL LIGAMENT CELLS STORED IN DIFFERENT TEMPERATURED STORAGE MEDI
조재현, 김성오, 최형준, 이제호, 손흥규, 최병재
연세대학교 치과대학 소아치과학교실
Corresponding Author: 최병재 ,
Share :  
ABSTRACT
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% CO2. 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.
Keywords: Periodontal ligament cells | Storage media | Temperature | HBSS(Hank's Balanced Salt Solution)
Editorial Office
Seoul National University, Dental Hospital, B1-166 101, Daehak-ro, Jongno-gu, Seoul, 110-744
Tel. +82-70-4145-8875,    Fax. +82-2-745-8875   E-mail : kapd59@kapd.org

Copyright© Korean Academy of Pediatric Dentistry. All right reserved.                powerd by m2community
About |  Browse Articles |  Current Issue |  For Authors and Reviewers