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KMID : 1161420170200070637
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Journal of Medicinal Food
2017 Volume.20 No. 7 p.637 ~ p.645
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Antithrombotic Effect of Fermented Ophiopogon japonicus in Thrombosis-Induced Rat Models
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Zhang Yi-Lin
Xi Mei-Zhu
Choi Young-Bin
Lee Bog-Hieu
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Abstract
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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?
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KEYWORD
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activated partial thromboplastin time, anticoagulant, bleeding time, blood clotting time, fermentation of plant extract, fibrinolysis, prothrombin time
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