熟蒜黄汁抗血小板聚集功能机制研究

Mechanism of Cooked Blanched Garlic Leaves Against Platelet Aggregation

本研究探讨熟蒜黄汁抗血小板聚集功能的机制。将熟蒜黄汁与正常人富血小板血浆(PRP)进行孵育,加入二磷酸腺苷(ADP)和胶原,观察熟蒜黄汁对人血小板聚集功能的影响。ADP和胶原激活血小板后用流式细胞仪分析熟蒜黄汁对活化血小板纤维蛋白原受体(Fib-R)和P-选择素(CD62P)表达水平及血小板纤维蛋白原结合量的影响。10只普通白兔随机分为2组,除正常饮食外,分别定量饲以生理盐水、熟蒜黄汁,观察饲养1、3、5以及8周后血小板聚集功能情况。结果表明,与对照组相比,熟蒜黄汁能显著抑制ADP和胶原诱导的人血小板聚集(P<0.05),它们的聚集抑制率分别为87.37%(ADP诱导下)和86.24%(胶原诱导下);熟蒜黄汁不能抑制ADP和胶原诱导的活化血小板Fib-R和CD62P表达水平(P>0.05),但能够明显抑制血小板纤维蛋白原结合量(P<0.05)。体内试验发现,熟蒜黄汁能够明显抑制ADP和胶原诱导下兔血小板聚集。结论:熟蒜黄汁能够在体内、外明显抑制血小板聚集,其机制主要是抑制了聚集通路的最后环节,即血小板与纤维蛋白原的结合,因此经常食用熟蒜黄汁能够有效预防心脑血管血栓性疾病的发生。

This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma（ PRP）, the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate（ADP） and collagen were observed; the expres- sion levels of the activated platelets （Fib-R） and P-selectin （CD62P）, and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maxi- mum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen （ P 〈 0.05 ）, the inhibitory ratio were 87.37% and 86.24% respectively ; the juice could not inhibit activated platelets Fib- R and CD62P expression levels （ P 〉 0.05 ）, but was able to inhibit platelet fibrinogen binding capacity （ P 〈 0.05 ） ; the rabbit platelet aggregation rate in the group given cooked blanched garlic leave juice was significant/y lower than that in control group （P 〈 0.05 ）. It is concluded that the cooked blanched garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which f＇mally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases.