Abstract | INTRODUCTION: Atherothrombotic disease such as coronary artery disease and stroke is one of major causes of death. Platelets play important role in these arterial diseases. Suppression of platelet activity by materials may decrease incidence of the disease. The present study aimed to examine the peptides from pork meat with antithrombotic activity. MATERIAL AND METHODS:
Peptide fraction or hydrolyzate of defatted pork meat by papain was used as the starting material. Antithrombotic activity of the fraction was assessed by a share-induced platelet function test in vitro (haemostatometry) using non-anticoagulated rat blood, followed by a helium-neon laser-induced mouse carotid artery thrombosis test in vivo. RESULTS AND DISCUSSION:
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Authors | Muneshige Shimizu, Naoko Sawashita, Fumiki Morimatsu, Jun Ichikawa, Yasuki Taguchi, Yoshinobu Ijiri, Junichiro Yamamoto |
Journal | Thrombosis research
(Thromb Res)
Vol. 123
Issue 5
Pg. 753-7
(Mar 2009)
ISSN: 0049-3848 [Print] United States |
PMID | 18930309
(Publication Type: Journal Article)
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Chemical References |
- Amino Acids
- Fibrinolytic Agents
- Peptides
- Papain
- Aspirin
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Topics |
- Amino Acids
(analysis)
- Animals
- Aspirin
(pharmacology)
- Fibrinolytic Agents
(isolation & purification, pharmacology)
- Hydrolysis
- Male
- Meat
(analysis)
- Mice
- Mice, Inbred C57BL
- Molecular Weight
- Papain
(metabolism)
- Peptides
(isolation & purification, pharmacology)
- Rats
- Rats, Wistar
- Swine
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