Abstract
Microbial infection may increase the risk of thrombosis. Infection associated thrombosis is importantly mediated by inflammation. Inflammation induces platelet activation which may accompany damage to the endothelium, resulting in fibrin deposition and thrombus formation. Many lactic acid bacteria (LAB) are exploited in various fermented foods, namely fermented dairy products, fermented meat, fermented fish, fermented vegetables, etc. as starter culture and also used as probiotics. Safety evaluation of probiotic was for thrombi induction was determined by flow cytometry analysis. Human beings suffering from thromboembolic disorders, namely pulmonary emboli, deep vein thrombosis, strokes, and heart attacks are the major causes of morbidity and mortality in both developing and developed countries. Due to the limitations of most of the thrombolytic drugs used for the treatment of thrombosis, probiotic bacteria are evaluated for thrombolytic potential and it is determined by in vitro clot lysis method.
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Veerapagu, M., Jeya, K.R., Sankaranarayanan, A. (2022). Assessment of Induction and Destruction of Thrombi. In: Dwivedi, M.K., Amaresan, N., Sankaranarayanan, A., Begum, R. (eds) Biosafety Assessment of Probiotic Potential. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2509-5_22
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