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© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Astragalin, isolated from flowers of Rosa chinensis Jacq., is a kind of flavonoid, with anti-inflammatory, antioxidant, antiviral, analgesic, antibacterial, antiallergic, and antihepatotoxic effects. However, no studieson the procoagulant effect of astragalin have been reported. This study aimed to investigate the procoagulant activity of astragalin and its mechanism. Its procoagulant effect was investigated by activated partial thromboplastin time (APTT), thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) in vitro, and a rat model established by heparin sodium was used to evaluate the mechanism for the procoagulant effect in vivo. The results showed that astragalin had good procoagulant effects compared with the control group in vitro. Compared with the model group in vivo, astragalin could shorten the coagulation time and significantly increase the number of platelets. Meanwhile, astragalin could significantly reduce the effectual time of PT and APTT and increase the content of FIB. The contents of 6-keto-PGF1α and eNOS significantly decreased. Astragalin could increase whole blood viscosity (WBV), plasma viscosity (PV), erythrocyte sedimentation rate (ESR) and packedcell volume (PCV). All of the above revealed that astragalin had good procoagulant effects by promoting the intrinsic and extrinsic coagulation system.

Details

Title
Evaluation Procoagulant Activity and Mechanism of Astragalin
Author
Li, Changqin 1 ; Hu, Miyun 1 ; Jiang, Shengjun 2 ; Liang, Zhenhua 2 ; Wang, Jinmei 1 ; Liu, Zhenhua 1 ; Hui-Min David Wang 3   VIAFID ORCID Logo  ; Kang, Wenyi 4   VIAFID ORCID Logo 

 National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; [email protected] (C.L.); [email protected] (M.H.); [email protected] (S.J.); [email protected] (Z.L.); [email protected] (J.W.); Joint International Research Laboratory of Food & Medicine Resource Function, Kaifeng 475004, China 
 National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; [email protected] (C.L.); [email protected] (M.H.); [email protected] (S.J.); [email protected] (Z.L.); [email protected] (J.W.) 
 Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City 402, Taiwan 
 National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; [email protected] (C.L.); [email protected] (M.H.); [email protected] (S.J.); [email protected] (Z.L.); [email protected] (J.W.); Joint International Research Laboratory of Food & Medicine Resource Function, Kaifeng 475004, China; Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng 475004, China 
First page
177
Publication year
2020
Publication date
2020
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2550215871
Copyright
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.