Perilla oil and α-linolenic acid ameliorated thrombosis in rats induced by collagen and epinephrine

• Published in: Food science and biotechnology 2023-06, Vol.32 (7), p.997-1003
• Main Authors: Kim, Jin Tae, Lee, Seung Beom, Son, Moon Jeong, Zhou, Yimeng, Qiu, Shuai, Park, Ho Jin, Jeon, Dong Hyeon, Kim, Young-Jun, Lee, Hong Jin
• Format: Article
• Language: English
• Subjects: Aorta; Blood plasma; Chemistry; Chemistry and Materials Science; Collagen; E-selectin; Epinephrine; Food Science; Intercellular adhesion molecule 1; Linolenic acid; Nutrition; Occlusion; Oil; Oral administration; P-selectin; Prothrombin; Research Article; Thromboembolism; Thromboplastin; Thrombosis; Vascular cell adhesion molecule 1
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-022-01241-6

Perilla frutescens is an annual herbaceous plant widely cultivated for oil production in China, Japan, and Korea. In this study, we investigated the effect of perilla oil (PO) on thrombosis induced by collagen and epinephrine (CE) in rats. The oral administration of PO significantly increased prothrombin time (PT) and activated partial thromboplastin time (aPTT) in the blood plasma and inhibited the expression of cells adhesion markers (CAMs) such as intercellular CAM-1 (ICAM-1), vascular CAM (VCAM-1), E-selectin and P-selectin in the aorta tissue. Furthermore, pulmonary occlusion induced by CE in rats was suppressed by PO. α-Linolenic acid (ALA) was quantified at 60.14 ± 2.50 g/100 g of PO, and its oral administration at the same concentration with that in PO exerted the similar effect on PT, aPTT, ICAM-1, VCAM-1, E-selectin and P-selectin in CE-induced thrombosis rats. Taken together, PO and ALA significantly ameliorated thrombosis by regulating CAMs.