纳豆溶栓效应的研究

探讨了纳豆产品的溶栓效应。采用冻干纳豆粉灌胃,在复制的大鼠血栓模型上,通过动态观察血压的变化,比较血栓的大小以及检测纤溶酶原激活物质抑制剂(PAI)、组织型纤溶酶原激活物(tPA)活性等指标,观察冻干纳豆粉对血栓的作用及其机理。将SD大鼠随机分5组(N=40),实验组用不同浓度的冻干纳豆灌胃,同等剂量的蚓激酶设为阳性对照,用Powerlab/4s描记股动脉血压,采用酶联免疫吸附法测定血浆中PAI-I及tPA活性。冻干纳豆组与正常对照组、单纯血栓组相比,复制血栓前血压无显著性差异(P>0.05),血栓复制40min后,冻干纳豆组、阳性对照组与单纯血栓组血压相比有显著性差异(P<0.001);冻干纳豆处理的动物与单纯血栓组动物比较,其血栓的湿重、干重显著性降低(P<0.001);冻干纳豆组、阳性对照组血浆中tPA活性升高,PAI/tPA比值与对照相比显著降低(P<0.001)。冻干纳豆对动脉血栓的形成有抑制作用。

The Study on Thrombolytic Effect of Nattokinase

This Paper evaluates the thrombolytic effect of freeze-dried Natto products(referred to as: freeze-dried natto) by dynamic measuring the change of blood pressure,the size of thrombus and the activity of plasminogen activator inhibitor substances(PAI) or tissue plasminogen activator(tPA) in the thrombus mode.S-D rats were divided into five groups randomly(N = 40),fed with different concentrations of freeze-dried natto or the same dose of Lumbrokinase respectively.The femoral artery pressures were traced by Powerlab /4s.The PAI and tPA activity were detected by ELISA.The femoral artery pressure of rats fed with freeze-dried natto,fed with Lumbrokinase and fed with normal chow were all at the same level(P > 0.05).The decrease level of femoral artery pressure of rats fed with freeze-dried natto or Lumbrokinase were lower than the rats fed with normal chow since after the thrombus forming for 40 min(P < 0.001).The wet weight or dry weight of the thrombus were significantly lower on the rats fed with freezedried natto than that on the rats fed with normal chow(P < 0.001).Compared with the rats fed with normal chow,the tPA activity increased as well as the PAI/tPA ratio decreased obviously in plasma of the rats fed with freeze-dried natto or Lumbrokinase(P < 0.001).The freeze-dried natto can inhibit the formation of arterial thrombosis.