Antithrombotic papain-hydrolyzed peptides isolated from pork meat

Area of Science:

• Biochemistry
• Pharmacology
• Food Science

Background:

• Atherothrombotic diseases, including coronary artery disease and stroke, are leading causes of mortality.
• Platelets are critical in the pathogenesis of arterial thrombosis.
• Modulating platelet activity presents a therapeutic strategy for preventing these diseases.

Purpose of the Study:

• To investigate the antithrombotic potential of peptides derived from pork meat.
• To assess the efficacy of these peptides in preventing platelet aggregation and thrombosis.

Main Methods:

• Papain-derived peptide fractions from defatted pork meat were prepared.
• In vitro platelet function was evaluated using a share-induced platelet function test (haemostatometry).
• In vivo antithrombotic activity was assessed using a helium-neon laser-induced mouse carotid artery thrombosis model.

Main Results:

• The initial peptide fraction (mean molecular weight 2500 Da) exhibited antithrombotic effects in vivo after oral administration (210 mg/kg).
• A purified fraction (mean molecular weight 2517 Da) showed enhanced antithrombotic activity at a lower dose (70 mg/kg).
• The purified pork peptide's antithrombotic efficacy was comparable to aspirin (50 mg/kg).

Conclusions:

• Pork meat peptides possess significant antithrombotic properties.
• Oral administration of these peptides can inhibit thrombosis in vivo.
• Pork peptides represent a potential natural alternative for preventing atherothrombotic events.