Physicochemical properties and anticoagulant activity of polyphenols derived from Lachnum singerianum
Shuai Zong a,1, Jing Ji a,1, Jinglei Li a, Qing-Hua Yang b, Ming Ye a,*
a School of Food Science and Engineering, Hefei University of Technology, Hefei, China
b School of Medical Engineering, Hefei University of Technology, Hefei, China
In this study, polyphenols (LSP) were obtained from the fermentation broth of Lachnum singerianum. Two fractions were isolated by Sephadex LH-20 chromatographic column, and the primary fraction (LSP-1) was collected. The comprehensive physicochemical properties of phenolic acids and polyhydroxy phenolic compounds of LSP-1 were determined by UVvisible spectroscopy, Fourier transform infrared spectroscopy, and gas chromatography emass spectrometry. Results of anticoagulant activity assay in vitro showed that LSP-1 could lengthen prothrombin time, activated partial thromboplastin time, and thrombin time of mouse plasma. In addition, anticoagulant activity results in vivo showed that high dose of LSP-1 could significantly prolong bleeding time, coagulation time, prothrombin time, activated partial thromboplastin time, and thrombin time of hypercoagulable mice induced by adrenaline, reduce the content of fibrinogen and enhance antithrombin III activity. All results indicated that the LSP-1 could serve well as an anticoagulant, and might be used as a potential natural drug candidate for thrombosis.
Keywords: anticoagulant activity, Lachnum singerianum, polyphenols