纳豆溶栓效应的研究  

The Study on Thrombolytic Effect of Nattokinase

作　　者：李虹[1] 冯雷[1] 刘毅[2] 宋国勇[1] 陈辉[1] 张露[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]北京大学营养与保健食品评价中心,北京100083

出　　处：《食品与发酵工业》2012年第5期70-72,共3页Food and Fermentation Industries

摘　　要：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。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 activa-tor 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 Lum- brokinase respectively. The femoral artery pressures were traced by Powerlab/4s. The PAI and tPA activity were de-tected 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 freeze-dried 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.

关 键 词：纳豆 冷冻干燥 纳豆激酶 溶栓效应 

分 类 号：TS201.2[轻工技术与工程—食品科学]