细菌型豆豉激酶对小鼠尾静脉血栓模型的保护作用研究  

Protection of Bacteria-type Douchi Fibrinolytic Enzyme on Mice Model of Vein Thrombosis

作　　者：张炳文[1] 蔺新英[2] 刘晓婷[3] 

机构地区：[1]济南大学食品科学与营养系,济南250002 [2]山东大学公共卫生学院,济南250014 [3]新乡医学院公共卫生系,新乡453003

出　　处：《中国食物与营养》2010年第12期58-60,共3页Food and Nutrition in China

基　　金：山东省自然科学基金资助项目(项目编号:Y2007D76)

摘　　要：在小白鼠腰背部皮下注射1%角叉菜胶溶液诱发小鼠尾静脉血栓,通过饲喂不同剂量的细菌型豆豉激酶来研究其在动物体内的溶栓作用。实验结果发现,豆豉激酶对角叉菜胶造成的小鼠血栓形成呈现一定的剂量效应趋势,随着灌胃剂量的增大,血栓形成相对长度减小。这说明豆豉激酶对血栓形成具有预防作用。Mice model of vein thrombosis was established by rump-back injecting of 1% carrageenan and the anti-thrombotic effect of differant dosage of douchi fibrinolysis enzyme in animol body was studied.It was found that douchi fibrinolytic enzyme inhibited carrageenan-induced thrombosis in rat in a dose-dependent manner.With the increase of administered dose,the relative length of thrombosis reduced.This showed that douchi fibrindysis enzyme had preventive role in the formation of thrombosis.

关 键 词：细菌型豆豉激酶 小鼠血栓模型 溶栓 

分 类 号：R151[医药卫生—营养与食品卫生学]