关键词: NattozimesTM, 角叉菜胶, 血栓形成, 凝血功能, 组织型纤溶酶原激活剂, 血浆酶原激活酶抑制因子

Abstract: Objective: To explore the effect of NattozimesTM on carrageenan-induced tail thrombosis in rats. Methods: Male rats were randomly divided into five groups including model control group, aspirin group, low-dose NattozimesTM group, middle-dose NattozimesTM group and high-dose NattozimesTM group. On the 28th days of the intragastric administration period of 30 days, tail thrombosis model was established by subcutaneous injection carrageenan into the hind foot pad. The length of dark tails at different time points was observed. Meanwhile, PT, APTT, TT, Fb, INR, t-PA and PAI in vein blood were determined. Results: At 24 and 48 hours after tail thrombosis model creation, black tails in the low- and middle-dose NattozimesTM groups were longer than those in the model control group, but no obvious difference in each group was observed at 60 hours. Compared with the model control group, PT and INR in the low- and middle-dose NattozimesTM groups were prolonged, APTT was considerably shortened and t-PA was higher in each dose group, and the high-dose NattozimesTM group exhibited a distinctly shorter TT and a notably increased Fb, and the low- and high-dose groups showed a decrease in PAI. Conclusion: Eating NattozimesTM can prevent the formation of carrageenan-induced tail thrombosis in rats.

Key words: NattozimesTM, carrageenan, thrombosis, coagulation, tissue-type plasminogen activator (t-PA), plasminogen activator inhibitor (PAI)