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

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Abstract

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.

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Acknowledgements

This research was supported by ‘2021 Discovering Functional Crops Project’ of The Food Industry Promotional Agency of Korea. This study was also supported by the Chung-Ang University Graduate Research Scholarship (Academic Scholarship for the College of Biotechnology and Natural Resources) in 2022.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Chung-Ang University, Anseong, 17546, South Korea

    Jin Tae Kim, Seung Beom Lee, Moon Jeong Son, Yimeng Zhou, Shuai Qiu, Ho Jin Park, Dong Hyeon Jeon & Hong Jin Lee

  2. Department of Food Science and Technology, Seoul National University of Science & Technology, Seoul, 01811, South Korea

    Young-Jun Kim

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  1. Jin Tae Kim
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Correspondence to Hong Jin Lee.

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Jin Tae Kim, Seung Beom Lee, Moon Jeong Son, Yimeng Zhou, Shuai Qiu, Ho Jin Park, Dong Hyeon Jeon, Young-Jun Kim and Hong Jin Lee declare that they have no conflict of interest.

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Kim, J.T., Lee, S.B., Son, M.J. et al. Perilla oil and α-linolenic acid ameliorated thrombosis in rats induced by collagen and epinephrine. Food Sci Biotechnol 32, 997–1003 (2023). https://doi.org/10.1007/s10068-022-01241-6

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