醋酸及陈醋低分子量成分的抗血小板聚集活性

以食醋中的醋酸和陈醋低分子成分为研究对象,评价其对由花生四烯酸和胶原诱导的血小板聚集反应的影响。结果表明,醋酸对由胶原诱导的血小板聚集的最大抑制率为75.95%,能起到作用的最低醋酸浓度为0.05mol/L;醋酸对由花生四烯酸诱导的血小板聚集的最大抑制率为83.62%,能起到作用的最低醋酸浓度为0.01mol/L。与空白对照组相比,醋酸及陈醋低分子成分均对由花生四烯酸和胶原诱导的血小板聚集有明显抑制作用,且抑制作用均呈浓度依赖型,其中醋酸对以花生四烯酸为诱导剂引起的血小板聚集的作用更为明显。

Effect of Acetic Acid and Low Molecular Weight Component of Mature Vinegar on Platelet Aggregation

The effects of acetic acid and low molecular weight component of mature vinegar on platelet aggregation induced by arachidonic acid and collagen were assayed. Results showed that the maximal inhibition rate of acetic acid on platelet aggregation induced by collagen was 75. 95% and the minimum concentration of acetic acid which could inhibit the aggregation rate was 0. 05mol/L while the maximal inhibition rate of acetic acid on platelet aggregation induced by arachidonic acid was 83.62% and the minimum concentration acetic acid was 0. 01 mol/L Compared with the control group, acetic acid and low molecular weight component of mature vinegar independently inhibited the platelet aggregation induced by arachidonic acid and collagen obviously, and the effect of acetic acid on platelet aggregation induced by arachidonic acid was greater than collagen.