Inhibitory effect of water extractive components from heshiko and narezushi on plasma PAI-1 activity in rats

Abstract

Abstract:The effect of water-extractive components solutions (extracts) from heshiko and narezushi, fermented mackerel products, on plasminogen activator inhibitor type-1 (PAI-1) was investigated in rats. Administration of heshiko and narezushi extracts tended to suppress the increase in both PAI-1 activity and total content associated with high-fat diet administration in rats. PAI-1 activity but not total content showed a relation to plasma triglyceride level and a reverse relation to tPA activity before and after administration of heshiko and narezushi extracts. The extracts directly inhibited PAI-1 activity in vitro, and the inhibitory activity was not lost after alimentary enzyme digestion of the extracts. The PAI-1 inhibitory activity of heshiko extract was tended to be stronger than that of narezushi extract. These results suggest that heshiko and narezushi extracts are closely involved in the promotion of fibrinolytic activity via direct PAI-1 inhibition as well as indirect suppression by decreasing the plasma triglyceride level.

Effect of water‐extractive components from funazushi, a fermented crucian carp, on the activity of fibrinolytic factors

“…Animal experiments were performed as previously described . Seven‐week‐old male Wistar S/T rats (SLC Japan, Hamamatsu, Japan) were divided into three groups of six animals each.…”

“…Funazushi and salted CC extracts were digested using pepsin and pancreatin as previously described. 12…”

“…Animal experiments were performed as previously described. 12 Seven-week-old male Wistar S/T rats (SLC Japan, Hamamatsu, Japan) were divided into three groups of six animals each. In each group, every three rats were house separately in an appropriately sized cage for 18 days before the start of experiments (pre-feeding period), to make them accustomed to the following conditions: 23 ± 2°C, 55 ± 5% relative humidity, and 12:12 h light: dark cycle, with ad libitum access to a commercial diet (CE-2; CLEA Japan, Osaka, Japan) and sterilized tap water.…”

“…With regard to the physiological functions of funazushi, a hypolipidemic effect has also been reported for mackerel narezushi . Moreover, a suppressing effect on plasminogen activator inhibitor type‐1 (PAI‐1) has also been reported in mackerel narezushi …”

“…11 Moreover, a suppressing effect on plasminogen activator inhibitor type-1 (PAI-1) has also been reported in mackerel narezushi. 12 PAI-1 is an important factor in the fibrinolytic system for the regulation of blood homeostasis. 13,14 An increase in PAI-1 activity inhibits a tissue plasminogen activator (tPA) and leads to the suppression of plasmin activity, which decomposes fibrin fibers, the major framework of a blood clot or thrombus.…”