Anti-platelet activity of sea buckthorn seeds and its relationship with thermal processing
| dc.contributor.author | Sławińska, Natalia | |
| dc.contributor.author | Żuchowski, Jerzy | |
| dc.contributor.author | Stochmal, Anna | |
| dc.contributor.author | Olas, Beata | |
| dc.date.accessioned | 2024-08-05T15:19:02Z | |
| dc.date.available | 2024-08-05T15:19:02Z | |
| dc.date.issued | 2024-07-29 | |
| dc.description.abstract | Sea buckthorn (Hippophae rhamnoides L.) is a tree or shrub with small, orange berries. Sea buckthorn seeds have shown many properties beneficial to human health, including antioxidant, anti-hypertensive, anti-hyperlipidemic, and retinoprotective activities. Seeds, as a component of food, are often exposed to high temperatures, which can increase or decrease their biological activity. In our previous study, we showed that both raw and roasted sea buckthorn seeds had significant antioxidant activity, which was measured in human plasma in vitro. In this paper, we evaluated the effect of extracts from raw and roasted sea buckthorn seeds on several parameters of hemostasis in vitro, including thrombus formation in full blood (measured by the Total Thrombus formation Analysis System—T-TAS), blood platelet activation (based on the exposition of P-selectin, the active form of GPIIb/IIIa on their surface and platelet-derived microparticles formation), aggregation (measured with impedance aggregometry), adhesion to fibrinogen and collagen, arachidonic acid metabolism in washed platelets stimulated by thrombin, and COX-1 activity. We also measured the levels of free 8-isoprostane in plasma and the total non-enzymatic antioxidant status of plasma. The extract from roasted seeds (50 µg/mL) significantly prolonged the time of occlusion measured by T-TAS—the AUC10 (area under the curve) value was decreased by approximately 18%. Both extracts decreased the exposition of the active form of GPIIb/IIIa on the surface of platelets activated with 10 μM ADP (by 38.4–62.2%) and 20 μM ADP (by 39.7–51.3%). Moreover, the extract from raw seeds decreased the exposition of P-selectin on the surface of platelets stimulated with 20 μM ADP (by 31.2–34.9%). The adhesion of thrombin-stimulated platelets to fibrinogen and collagen was inhibited only by the extract from roasted sea buckthorn seeds (by 20–30%). Moreover, the extract from raw seeds inhibited the level of TBARS (thiobarbituric acid-reactive substances, an indicator of enzymatic peroxidation of arachidonic acid) in washed platelets stimulated with thrombin; the activity of COX-1 was inhibited by both extracts, although the effect of the extract from raw seeds was stronger. These results indicate that sea buckthorn seeds have anti-platelet activity that is not decreased by thermal processing, but more research is needed to determine which exact chemical compounds and mechanisms are responsible for this phenomenon. | |
| dc.identifier.citation | Sławińska, N.; Żuchowski, J.; Stochmal, A.; Olas, B. Anti-Platelet Activity of Sea Buckthorn Seeds and Its Relationship with Thermal Processing. Foods 2024, 13, 2400. https://doi.org/10.3390/foods13152400 | |
| dc.identifier.doi | 10.3390/foods13152400 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://bc.iung.pl/handle/123456789/1828 | |
| dc.language.iso | en | |
| dc.publisher | MDPI | |
| dc.subject | blood platelet activation | |
| dc.subject | hemostasis | |
| dc.subject | Hippophae rhamnoides L. | |
| dc.subject | roasting | |
| dc.title | Anti-platelet activity of sea buckthorn seeds and its relationship with thermal processing | |
| dc.type | Article |