Faculty of Pharmaceutical Sciences, Nagasaki International University, 2825-7 Huis ten bosch, Sasebo 859-3298, Japan.
Biosci Microbiota Food Health. 2013;32(3):101-5. doi: 10.12938/bmfh.32.101. Epub 2013 Jul 25.
Thrombosis is characterized by congenital and acquired procatarxis. Lactic acid bacteria-fermented soybean milk products (FS-LAB) inhibit hepatic lipid accumulation and prevent atherosclerotic plaque formation. However, the therapeutic efficacy of FS-LAB against thrombosis has yet to be investigated. In this study, FS-LAB were administered subcutaneously into the tails of rats, with the subsequent intravenous administration of κ-carrageenan 12 hr after the initial injection. In general, administration of κ-carrageenan induces thrombosis. The length of the infarcted tail regions was significantly shorter in the rats administered a single-fold or double-fold concentration of the FS-LAB solution compared with the region in control rats. Therefore, FS-LAB exhibited significant antithrombotic effects. Our study is the first to characterize the properties of FS-LAB and, by testing their efficacy on an in vivo rat model of thrombosis, demonstrate the potency of their antithrombotic effect.
血栓形成的特征是先天性和获得性的促凝血。乳酸菌发酵豆浆制品（FS-LAB）可抑制肝脏脂质积累并预防动脉粥样硬化斑块形成。然而，FS-LAB 对血栓形成的治疗效果尚未得到研究。在这项研究中，FS-LAB 通过皮下注射到大鼠的尾巴中，在初次注射后 12 小时静脉内给予 κ-卡拉胶。一般来说，给予 κ-卡拉胶会引起血栓形成。与对照组相比，给予 FS-LAB 溶液单倍或双倍浓度的大鼠尾部梗死区域的长度明显缩短。因此，FS-LAB 表现出显著的抗血栓作用。我们的研究首次描述了 FS-LAB 的特性，并通过在体内血栓形成大鼠模型上测试其疗效，证明了其抗血栓作用的功效。
