食品科学2012，Vol.33Issue(17)：246-248,3.
金针菇发酵液的溶栓作用研究
Thrombolytic Function of Fermentation Broth of Flammulina velutipes
摘要
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.关键词
金针菇发酵液/溶栓/抗凝/血脂Key words
fermentation broth of Flammulina velutipes/thrombolytic activity/anticoagulation/blood lipid分类
医药卫生引用本文复制引用
沈明花,彭瀛,宋晓琳..金针菇发酵液的溶栓作用研究[J].食品科学,2012,33(17):246-248,3.基金项目
国家自然科学基金项目 （）
