Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-28 DOI:10.1007/s10068-024-01625-w

Seon Ha Jo, Soo-yeon Park, Jinhee Lee, Yuri Gwon, Ji Yeon Kim

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Abstract

Piper retrofractum (PR) is a tropical plant used as a spice in Southeast Asia. This study investigated the antithrombotic effect of PR in rats with acute thrombosis induced by collagen and epinephrine (CE). The rats were divided into four groups, control (CON), CE, PR15, and PR30, with PR administered at 15 and 30 mg/kg body weight. PR treatment significantly reduced paralysis time compared to the CE. The activated partial thromboplastin time in the PR15 group tended to decrease compared to the CE. Histologically, the both sample groups exhibited reduced blood clots within lung tissues and decreased E-selectin expression in aortic tissue. PR also tended to decrease cyclooxygenase levels and significantly reduce intracellular adhesion molecule 1 levels. PR has demonstrated potential for inhibiting thrombosis by regulating coagulation factors, adhesion molecules, and cyclooxygenase. This finding suggests its potential application as a therapeutic agent for lowering the risk of cardiovascular diseases.

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在急性血栓形成大鼠模型中使用瓜蒌的抗血栓作用：调节内皮粘附分子和炎症因子

胡椒（Piper retrofractum，PR）是一种热带植物，在东南亚被用作香料。本研究探讨了 PR 对胶原蛋白和肾上腺素（CE）诱导的急性血栓形成大鼠的抗血栓作用。大鼠分为四组，分别为对照组（CON）、CE 组、PR15 组和 PR30 组，PR 的剂量分别为 15 毫克/千克体重和 30 毫克/千克体重。与 CE 相比，PR 治疗可明显缩短麻痹时间。与 CE 相比，PR15 组的活化部分凝血活酶时间有缩短趋势。从组织学角度来看，两个样本组都显示肺组织中的血凝块减少，主动脉组织中的 E-选择素表达减少。PR 还能降低环氧化酶的水平，并显著降低细胞内粘附分子 1 的水平。PR 通过调节凝血因子、粘附分子和环氧合酶，具有抑制血栓形成的潜力。这一发现表明，PR 有可能被用作降低心血管疾病风险的治疗药物。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.