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. 2017 Feb 7;8:31. doi: 10.1186/s13287-017-0487-4

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© The Author(s). 2017

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — Partially preserved cultured hFM-MSC membrane fatty acid profile after Refeed® lipid supplementation. The main fatty acid parameters characterizing the membrane fatty acid profile of fresh uncultured hFM-MSCs (ISO), and how they are modified during normal (Ctrl) and Refeed®-supplemented in vitro culturing at different passages (P0, P1, P2, P4, P6, P8). Data are expressed in weight % of total membrane fatty acids and presented as means ± SD (n = 8 for ISO, n = 5 for in vitro cultivated hFM-MSCs). FA fatty acid, MUFA mono-unsaturated fatty acid, n-3 FA omega-3 fatty acid, n-6 FA omega-6 fatty acid, PUFA polyunsaturated fatty acid, SFA saturated fatty acid