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

• Published in: Journal of the science of food and agriculture Vol. 100; no. 6; pp. 2482 - 2487
• Main Author: Ito, Koji
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-04-2020; John Wiley and Sons, Limited
• Subjects: antithrombotic effect; Blood circulation; Carp; Fermentation; Fermented food; Fibrin; fibrinolysis; funazushi; PAI‐1; Plasmin; Plasminogen activator inhibitors; Thromboembolism; Thrombosis; Triglycerides; fibrinolysis; funazushi; PAI-1; antithrombotic effect; fermentation; plasmin
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10269

BACKGROUND
Japanese fermented foods, including funazushi, have have been studied insufficiently. Related research into fermented products has led to the hope that they might have positive effects on blood circulation, including anti‐thrombosis effects. The possible antithrombotic effects of funazushi on the fibrinolytic system were examined.
RESULTS
The administration of extracts from funazushi increased the activity of plasmin and tissue plasminogen activators in the fibrinolytic system but decreased the activity of plasminogen activator inhibitor type‐1 (PAI‐1). This decrease was positively correlated with the decreased plasma triglyceride levels. Funazushi extract directly inhibited PAI‐1 activity in vitro despite alimentary enzyme digestion, although direct PAI‐1 inhibition was not observed in an extract from salted crucian carp.
CONCLUSION
These results suggest that funazushi extracts are closely involved in the antithrombotic effects of the fibrinolytic system, and that they exert their effect through a reduction in PAI‐1 activity. The findings also indicate that fermentation processing is necessary to achieve the antithrombotic effects of funazushi. © 2020 Society of Chemical Industry