Abstract: Objective: To explore the thrombolytic function of fermentation broth of Flammulina velutipes (FV). Methods: The fibrinolytic and clot liquefaction activity of the fermentation broth in vitro was measured, and its effect on bleeding time and coagulation time in Kunming mice were evaluated. Meanwhile, its effect on blood lipids was also evaluated in hyperlipidemic animal models. Results: The fermentation broth had fibrinolytic activity, and could prolong coagulation time and bleeding time, and reduce serum levels of total triglycerides and total cholesterols in hyperlipidemic animals. Conclusion: FV fermentation broth has thrombolytic function due to its anticoagulant, hypolipidemic and fibrinolytic functions.

Key words: fermentation broth of Flammulina velutipes, thrombolytic activity, anticoagulation, blood lipid