Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets
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概要
- 論文の詳細を見る
The inhibitory effects of three pure compounds isolated from wood garlic, 2,4,5-trithiahexane (I), 2,4,5,7-tetrathiaoctane (II), and 2,4,5,7-tetrathiaoctane 2,2-dioxide (III), on rabbit platelet aggregation induced by collagen, arachidonic acid, U46619,ADP (adenosine 5'-diphosphate), PAF (platelet aggregating factor), and thrombin were studied in vitro. The anti-aggregating activity of 2,4,5,7-tetrathiaoctane 4,4-dioxide (IV) was also measured with collagen and arachidonic acid. I, II, III, and IV inhibited the platelet aggregation induced by all tested agonists. I, II, and III exhibited a stronger inhibitory effect against the thrombin-induced aggregation of GFP (gelfiltered platelets) than against the aggregation induced by the other agonists. Notably, the IC_<50> value for III was 4 μM, which is approximately 2.5 times stronger than MATS (methyl allyl trisulfide), a major anti-platelet compound isolated from garlic. In inhibiting collagen-induced aggregation, II was as potent as MATS and aspirin, with a marked disaggregation effect on the secondary aggregation by arachidonic acid, at the rate of 47.05%/min at a concentration of 10^<-4> M. I, II, and III also suppressed U46619induced aggregation. These results suggest that sulfurcontaining compounds in wood garlic not only inhibit arachidonic acid metabolism but also suppress aggregation in association with the function of the platelet plasma membrane.
- 社団法人日本農芸化学会の論文
- 1999-02-23
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Seki Taiichiro
Department of Agricultural Chemistry, College of Agriculture and Veterinary Medicine, Nihon Universi
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Ariga Toyohiko
Department of Agricultural Chemistry, College of Agriculture and Veterinary Medicine, Nihon Universi
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Seki Taiichiro
Department Of Agricultural And Biological Chemistry College Of Agriculture And Veterinary Medicine N
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Ariga Toyohiko
Department Of Agricultural And Biological Chemistry College Of Agriculture And Veterinary Medicine N
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LIM Haeyoung
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Lim Haeyoung
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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Kim Haeyoung
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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