酸性黑木耳多糖协同抗凝血作用分析

Synergistic Effect of Acidic Auricularia auricular Polysaccharide on Anticoagulant Activity

为了研究酸性黑木耳多糖(Ac-AAP)与其他多糖的抗凝血活性协同作用,选用茶多糖(TP)、红枣多糖(JP)、海藻多糖(SP)三种多糖与Ac-AAP分别组合,以纤维蛋白原(FIB)转化为纤维蛋白抑制率、活化部分凝血活酶时间(APTT)、凝血酶原时间(PT)和凝血酶时间(TT)为考察指标,结合Chou-Talalay联合指数(CI),确定Ac-AAP与三种多糖协同抗凝血效果。试验结果表明,组合Ac-AAP:SP(1+2)的协同抗凝血效果最强(p<0.05),联合指数CI达到0.63175。抗凝血综合评价显示,统一多糖浓度至2.0 mg/m L,Ac-AAP:SP(1+2)各项抗凝血指标均优于其它多糖(p<0.05),其中FIB转化为纤维蛋白抑制率为91.06±0.79%,血浆的APTT值为95.47±0.61 s,TT值为62.24±0.53 s,但其对血浆PT值与阴性对照无显著性差异(p>0.05)。

To study the synergistic effect of an acidic Auricularia auricular polysaccharide（Ac-AAP） with other polysaccharides on anticoagulant activity, tea polysaccharide（TP）, jujube polysaccharide（JP）, and seaweed polysaccharide（SP） were combined with Ac-AAP, respectively. The Chou-Talalay combination index（CI）, percentage inhibition of conversion of fibrinogen（FIB） to fibrin, activated partial thromboplastin time（APTT）, prothrombin time（PT）, and thrombin time（TT） were used as indicators to evaluate the synergistic effect of Ac-AAP with other three polysaccharides on anticoagulant activity. The experimental results revealed that the Ac-AAP：SP（1＋2） combination had the strongest anticoagulant activity（p〈0.05）, and the CI value was 0.63175. Comprehensive evaluation of the anticoagulant activity showed that with a polysaccharide concentration of 2.0 mg/m L, values of all anticoagulation indices of Ac-AAP：SP（1＋2） were better than those of the other combinations（p〈0.05）; the percentage inhibition of conversion of FIB to fibrin was 91.06±0.79 %, the APTT of plasma was 95.47±0.61 s, and the TT value was 62.24±0.53 s, but the PT of plasma was not significantly different from that of saline（negative control）.