Almaghrabi Safa, Adams Murray, Geraghty Dominic, Ahuja Kiran
School of Health Sciences, University of Tasmania, Launceston, Tasmania.
School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia, Australia.
Blood Coagul Fibrinolysis. 2018 Jun;29(4):351-355. doi: 10.1097/MBC.0000000000000698.
: Capsaicinoids, including capsaicin (CAP) and dihydrocapsaicin (DHC), the pungent principles of pepper fruits, individually inhibit in-vitro platelet aggregation. However, their effects, when present together, are not known. The aims of this study were to compare the effects of CAP and DHC alone, and in combination in the ratio that they are found in chilies (∼60% CAP : 40% DHC), on in-vitro platelet aggregation, platelet count and thromboxane B2 (TXB2) formation. The effects of 12.5 and 6.25 μmol/l CAP and DHC individually, and in combination (CAP : DHC, 60 : 40) on arachidonic acid-induced, ADP-induced and collagen-induced aggregation, were investigated. Platelet count was determined preincubation and postincubation with CAP and DHC and in combination. TXB2 formation from platelets treated with arachidonic acid in the absence and presence of CAP and DHC individually, and in combination, was measured. Compared with control, CAP and DHC (12.5 μmol/l) inhibited arachidonic acid-induced aggregation by 23.2 and 25.3%, respectively (both P < 0.01). In combination, CAP and DHC exhibited further inhibition in arachidonic acid-induced aggregation (CAP : DHC, 3.75 : 2.5 μmol/l, 36.5%, P = 0.01; 7.5 : 5 μmol/l, 57.5%, P < 0.001), compared with control. Incubation of platelets with caspaicinoids did not significantly affect the platelet count. In addition, the CAP : DHC (7.5 : 5 μmol/l) combination significantly inhibited (P < 0.001) TXB2 formation, compared with the individual capsaicinoids. Capsaicinoids had no effect ADP-induced or collagen-induced aggregation. The combination of CAP and DHC produces a significantly greater inhibitory effect on arachidonic acid-induced platelet aggregation and subsequent TXB2 formation, compared with the individual capsaicinoids.
辣椒素类物质，包括辣椒素（CAP）和二氢辣椒素（DHC），是辣椒果实中的辛辣成分，它们各自能在体外抑制血小板聚集。然而，它们共同存在时的作用尚不清楚。本研究的目的是比较单独使用CAP和DHC以及按照辣椒中发现的比例（约60% CAP∶40% DHC）组合使用时，对体外血小板聚集、血小板计数和血栓素B2（TXB2）形成的影响。研究了12.5和6.25 μmol/L的CAP和DHC单独以及组合（CAP∶DHC，60∶40）对花生四烯酸诱导的、ADP诱导的和胶原诱导的聚集的影响。在与CAP和DHC单独及组合预孵育和后孵育后测定血小板计数。测量了在不存在和存在CAP和DHC单独及组合的情况下，用花生四烯酸处理的血小板中TXB2的形成。与对照组相比，CAP和DHC（12.5 μmol/L）分别抑制花生四烯酸诱导的聚集23.2%和25.3%（均P＜0.01）。与对照组相比，CAP和DHC组合对花生四烯酸诱导的聚集有进一步的抑制作用（CAP∶DHC，3.75∶2.5 μmol/L，36.5%，P = 0.01；7.5∶5 μmol/L，57.5%，P＜0.001）。用辣椒素类物质孵育血小板对血小板计数没有显著影响。此外，与单独的辣椒素类物质相比，CAP∶DHC（7.5∶5 μmol/L）组合显著抑制（P＜0.001）TXB2的形成。辣椒素类物质对ADP诱导的或胶原诱导的聚集没有影响。与单独的辣椒素类物质相比，CAP和DHC的组合对花生四烯酸诱导的血小板聚集和随后的TXB2形成产生了显著更大的抑制作用。
