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Okra polysaccharide mitigates carrageenan-induced thrombosis in mice by regulating inflammation and oxidative stress
Jinping Ni1,2, Xiwen Cao3, Xianqing Hu1,4
1Department of Cardiology, Affiliated Jinhua Hospital, Zhejiang University School of Medicine, Jinhua, China.
Introduction:
Thrombosis is a serious health hazard, which has been paid more and more attention.Okra polysaccharide (OP) is a biologically active substance extracted from okra which exhibits anti-inflammation and anti-oxidative properties. Nevertheless, the effect of OP on thrombosis is still unknown. In this study, we determined whether OP can suppress carrageenan-induced mice thrombosis and its involved mechanism.
Methods:
Twenty-four BALB/c mice were assigned to four groups randomly (6 mice/group): Ctrl, Model, OP low lose (OP-L, 200 mg/kg body weight), and OP high lose (OP-H,400 mg/kg body weight) were administered via intragastric administration for 9 days. Tails were photographed before collecting for H&E and Masson staining. Liver and lung tissues were collected for H&E staining, RT-qPCR, Western blot and GSH content detection. Injury or dysfunction of endothelial cells (ECs) was assessed using RT-qPCR, Western blot and cell adhesion assays.
Results:
OP can effectively improve carrageenan-induced thrombosis in tissues of mice (tail, liver, and lung) in vivo. In addition, OP inhibited inflammation by suppressing the toll-like receptor 4 (TLR4)/nuclear factor κB (NF-κB) pathway and reduced oxidative damage by elevating the level of GSH and antioxidant enzyme in liver and lung tissues. In vitro, OP inhibited thrombin-induced human platelet clots retraction, and decreased lipopolysaccharide (LPS)-activated adhesion of THP-1 monocytes to human umbilical vein endothelial cells(HUVECs) by suppressing intercellular adhesion molecule-1 (ICAM-1) level.
Discussion:
In conclusion, OP can inhibit thrombosis in mouse model by regulating inflammation and oxidative stress, which suggest that OP could act as a potential functional food for prevention of thrombus.
Insights
Okra polysaccharide (OP) effectively prevents thrombosis in mice by reducing inflammation and oxidative stress. This study suggests OP holds potential as a functional food for thrombus prevention.
Area of Science:
- Biochemistry
- Pharmacology
- Immunology
Background:
- Thrombosis poses a significant health risk.
- Okra polysaccharide (OP) exhibits anti-inflammatory and anti-oxidative properties.
- The effect of OP on thrombosis remains largely unexplored.
Purpose of the Study:
- To investigate the potential of OP in suppressing carrageenan-induced thrombosis in a mouse model.
- To elucidate the underlying mechanisms of OP's anti-thrombotic effects.
Main Methods:
- Administration of varying doses of OP to mice challenged with carrageenan.
- Histopathological analysis of affected tissues (tail, liver, lung).
- Molecular analysis including RT-qPCR, Western blot, and assessment of endothelial cell function.
Main Results:
- OP significantly ameliorated carrageenan-induced thrombosis in mouse tissues.
- OP suppressed inflammation via the TLR4/NF-κB pathway and reduced oxidative stress by increasing GSH levels.
- In vitro studies showed OP inhibited platelet aggregation and monocyte adhesion to endothelial cells.
Conclusions:
- OP demonstrates potent anti-thrombotic activity in vivo by modulating inflammation and oxidative stress.
- OP's mechanisms involve inhibiting the TLR4/NF-κB pathway and enhancing antioxidant defenses.
- OP shows promise as a functional food ingredient for preventing thrombus formation.
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