Antithrombotic effect and mechanism of Rubus spp. Blackberry. Issue 5 (9th May 2017)

• Record Type: Journal Article
• Authors: Xie, Pingyao; Zhang, Yong; Wang, Xuebiao; Wei, Jinfeng; Kang, Wenyi
• Is Part Of: Food & function. Volume 8:Issue 5(2017)
• Page Start: 2000
• Page End: 2012
• Publication Date: 2017-05-09
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c6fo01717g
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : The compounds of Rubus spp. Blackberry (RSB) were isolated and identified by a bioassay-guided method, and their antithrombotic effects and mechanism were investigated with the acute blood stasis rat model. Abstract : The compounds of Rubus spp. Blackberry (RSB) were isolated and identified by a bioassay-guided method, and their antithrombotic effects and mechanism were investigated with the acute blood stasis rat model. The RSB extract was evaluated by activated partial thromboplastin time (APTT), thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) assays in vitro . Results indicated that RSB extract exhibited anticoagulant activity. In addition to compounds1 and6, the other compounds also exhibited anticoagulant activity in vitro . Therefore, the in vivo antithrombosis effects of RSB extract were investigated by measuring whole blood viscosity (WBV), plasma viscosity (PV), APTT, PT, TT, and FIB. Meanwhile, the levels of thromboxane B2 (TXB2 ), 6-keto prostaglandin F1α (6-keto-PGF1α), endothelial nitric oxide synthase (eNOS) and ET-1 (endothelin-1) were measured. Results suggested that RSB extract had inhibitory effects on thrombus formation, and its antithrombotic effects were associated with the regulation of vascular endothelium active substance, activation of blood flow and an anticoagulation effect.