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Antithrombotic Effect of Fermented Ophiopogon japonicus in Thrombosis-Induced Rat Models

Journal of Medicinal Food 2017년 20권 7호 p.637 ~ 645
Zhang Yi-Lin, Xi Mei-Zhu, 최영빈, 이복희,
소속 상세정보
 ( Zhang Yi-Lin ) - Chung-Ang University Department of Food and Nutrition
 ( Xi Mei-Zhu ) - Chung-Ang University Department of Food and Nutrition
최영빈 ( Choi Young-Bin ) - Chung-Ang University Department of Food and Nutrition
이복희 ( Lee Bog-Hieu ) - Chung-Ang University Department of Food and Nutrition

Abstract


In this study, the antithrombotic and thrombolytic ability of second fermented extract of Ophiopogon japonicus (FEOJ) was verified in thrombosis-induced rats. Thrombosis was induced by oral administration of 2% carrageenan for 4 weeks. Five experimental groups (n?=?9/group) involved in the study were control group, thrombosis group, low-dose FEOJ group (2?mL/kg, low-dose Ophiopogon japonicus [LOJ]), middle-dose FEOJ group (6?mL/kg, medium-dose Ophiopogon japonicus [MOJ]), and high-dose FEOJ group (12?mL/kg, high-dose Ophiopogon japonicus [HOJ]). The clotting time (CT), bleeding time (BT), prothrombin time (PT), activated partial thromboplastin time (APTT), and fibrinogen (FBG) were assessed in blood samples, and histological studies were performed on liver and lung tissues. The results demonstrated delayed CT only in MOJ and HOJ groups and delayed BT in all FEOJ groups compared with those in thrombosis and control groups (P?

키워드

activated partial thromboplastin time; anticoagulant; bleeding time; blood clotting time; fermentation of plant extract; fibrinolysis; prothrombin time

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