Investigation of dietary factors related to venous thromboembolism in Japanese using mouse models

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K11725
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Japan Women's University
• Principal Investigator: BANNO Fumiaki 日本女子大学, 家政学部, 講師 (00373514)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 静脈血栓塞栓症 / 疾患モデル / マウス / 食品機能

Outline of Final Research Achievements

In this study, we analyzed the effects of dietary factors on venous thromboembolism using multiple mouse models. Ingestion of n-3 polyunsaturated fatty acids, black vinegar and black vinegar insoluble residue was effective in suppressing the aggravation of deep vein thrombosis and pulmonary thromboembolism in mice. Among the n-3 polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid were particularly effective, and improved venous thromboembolism mainly through suppression of platelet function. Although α-linolenic acid was relatively less effective, it may have a peculiar inhibitory activity on blood coagulation reactions. The black vinegar concentrate reduced the symptoms of venous thromboembolism mainly through suppression of coagulation function. Administration of black vinegar insoluble residue suppressed platelet aggregation and reduced venous thromboembolism.

Free Research Field

栄養生化学、食品生化学、血栓止血学

Academic Significance and Societal Importance of the Research Achievements

静脈血栓塞栓症の重症化予防に有効な食品成分の働きが明らかとなり、日本人の静脈血栓症予防策の充実につながる成果が得られた。