金针菇发酵液的溶栓作用研究

Thrombolytic Function of Fermentation Broth of Flammulina velutipes

目的:探讨金针菇发酵液的溶栓作用。方法:在体外检测金针菇发酵液水解纤维蛋白的能力和对兔血凝块溶解时间;观察金针菇发酵液对昆明种小鼠体内出血、凝血时间的影响;采用高脂血症小鼠模型,观察对血脂水平的影响。结果:金针菇发酵液可水解纤维蛋白,明显延长小鼠凝血时间及出血时间,明显降低高脂血症小鼠总甘油三酯和总胆固醇含量。结论:金针菇发酵液具有溶栓作用,其机制可能与其抗凝、降脂作用以及水解纤维蛋白作用有关。

Objective： To explore the thrombolytic function of fermentation broth of Flammulina velutipes （FV）. Methods： The fibrinolytic and clot liquefaction activity of the fermentation broth in vitro was measured, and its effect on bleeding time and coagulation time in Kunming mice were evaluated. Meanwhile, its effect on blood lipids was also evaluated in hyperlipidemic animal models. Results： The fermentation broth had fibrinolytic activity, and could prolong coagulation time and bleeding time, and reduce serum levels of total triglycerides and total cholesterols in hyperlipidemic animals. Conclusion： FV fermentation broth has thrombolytic function due to its anticoagulant, hypolipidemic and fibrinolytic functions.