Effects of SRW^® Stem on the functional properties, oxidative stress and inflammation of human umbilical cord mesenchymal stem cells.

IF 4.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2026-05-25 eCollection Date: 2026-01-01 DOI:10.29219/fnr.v70.14068

Yoann Birling, Greg Macpherson, Jonathan Lim, Hongbin Qi, Deep Bhuyan, Julie Chen

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引用次数: 0

Abstract

Background: Global population ageing has heightened the demand for anti-ageing nutritional interventions. Science Research Wellness (SRW^®) Stem was designed by SRW^® to address this demand with ingredients that improve stem cell function, which is central to protection against age-related decline. These ingredients include mitoquinol, sea buckthorn extract, fucoidan, oleuropein, and vitamin D3.

Objectives: We compared the effects of SRW^® Stem on the functions of human umbilical cord mesenchymal stem cells (hUC-MSCs) with those of mitoquinol alone, which is known to improve these functions.

Design: In vitro assays, including CCK-8 for cell viability, trypan blue exclusion, colony formation, transwell migration, adipogenic differentiation, ROS/glutathione analysis, and cytokine profiling under oxidative stress, were used to assess proliferation, migration, and differentiation capacities, as well as antioxidant and anti-inflammatory activity of the SRW^® Stem.

Results: Results demonstrated that SRW^® Stem 5 and 10 μg/mL significantly (P < 0.05 for all) enhanced proliferation, colony formation, and migration, and promoted adipogenic differentiation in the hUC-MSCs, compared with vehicle control and mitoquinol (positive control). Under oxidative stress, SRW^® Stem significantly reduced (P < 0.001 for all) intracellular ROS, increased glutathione synthesis, suppressed IL-1β secretion, and restored IL-10 production in hUC-MSCs.

Discussions: These findings indicated that SRW^® Stem 5 and 10 μg/mL exerts antioxidant, anti-inflammatory, and pro-regenerative effects on hUC-MSCs, outperforming mitoquinol across most parameters.

Conclusions: The results highlighted the potential of SRW^® Stem as an anti-ageing intervention and a supportive agent in stem cell-based therapies. Further investigations in animal models and clinical trials are warranted to validate its efficacy.

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SRW®Stem对人脐带间充质干细胞功能特性、氧化应激和炎症的影响

背景：全球人口老龄化增加了对抗衰老营养干预措施的需求。Science Research Wellness （SRW®）Stem由SRW®设计，旨在通过改善干细胞功能的成分来满足这一需求，这是防止与年龄相关的衰退的核心。这些成分包括mitoquinol，沙棘提取物，岩藻聚糖，橄榄苦苷和维生素D3。目的：我们比较了SRW®Stem对人脐带间充质干细胞（hUC-MSCs）功能的影响与mitoquinol单独的影响，后者已知可以改善这些功能。设计：体外实验，包括CCK-8细胞活力、台望蓝排除、集落形成、跨井迁移、成脂分化、ROS/谷胱甘肽分析和氧化应激下的细胞因子谱，用于评估SRW®干细胞的增殖、迁移和分化能力，以及抗氧化和抗炎活性。结果：结果显示，与对照和mitoquinol（阳性对照）相比，SRW®Stem 5和10 μg/mL显著（均P < 0.05）增强hUC-MSCs的增殖、集落形成和迁移，促进成脂分化。氧化应激下，SRW®Stem显著降低（P < 0.001） hUC-MSCs细胞内ROS，增加谷胱甘肽合成，抑制IL-1β分泌，恢复IL-10生成。这些发现表明SRW®Stem 5和10 μg/mL对hUC-MSCs具有抗氧化、抗炎和促再生作用，在大多数参数上优于mitoquinol。结论：研究结果强调了SRW®Stem在干细胞治疗中作为抗衰老干预和支持剂的潜力。需要进一步的动物模型研究和临床试验来验证其有效性。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.