摘要
目的研究蚕蛹油(SilkwormChrysalis,SC)对体内外血栓形成的影响。方法(1)采用动-静脉旁路血栓形成法、电刺激动脉血栓形成法和体外血栓法,观察SC对体内血栓湿重、形成时间以及体外血栓长度和干、湿重的影响。(2)建立血瘀模型,观察SC对血瘀大鼠全血高切、低切粘度的影响。结果(1)SC20.8、31.2mg/kg可显著降低血栓湿重(p<0.05,p<0.01),显著延长血栓形成时间(p<0.01),显著缩短体外血栓长度(p<0.05),并能显著降低体外血栓湿重和干重(p<0.01,p<0.05)。(2)SC20.8、31.2mg/kg可明显降低血液粘度(p<0.01)。结论SC具有抗血栓形成作用,其机制与降低血液粘度改善血液流变性相关。
Objective: To study the effect on thrombosis in vivo and in vitro of SC. Method (1) To observe the effect of SC on thrombus wet weight and thrombosis time of rats in vivo, through Methods of Neck Artery-Vein Side-way Thrombosis and Artery Trombosis induced by electricity stimulation, and to observe the effect of SC on the thrombus lenghth, and thrombus wet and dry weight in rats in vitro.(2) To observe the effect of SC on the blood viscosity in blood stasis rats.Result (1) SC with dose of 20.8, 31.2mg/kg can significantly decrease thrombus wet weight(p〈0.05,p〈0.01), and prolong thrombosis time(p〈 0.01), and shorten the thrombus lenghth(p〈0.05), and decrease thrombus wet and dry weight(p〈0.01 ,p〈0.05). (2) SC with dose of 20.8,31.2mg/kg can significantly decrease blood viscosity(p〈0.01). Conclusion: SC have the effect of antithrombosis, and its mechanism involves viscosity, hemorheology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期484-486,共3页
Food Science
关键词
蚕蛹油
抗血栓形成
血液流变学
SC thrombosis
thrombus wet weight
thrombus dry weight
thrombus lenghth blood viscosity