Anticardiovascular Diseases Effects of Fermented Garlic and Fermented Chitosan

• Published in: International Journal of Advanced Culture Technology(IJACT) Vol. 6; no. 4; pp. 109 - 115
• Main Authors: 김현경, 이정훈
• Format: Journal Article
• Language: English
• Published: 국제문화기술진흥원 31.12.2018
• Subjects: 과학기술학; Fermented garlic; Cardiovascular diseasess; Anti-platelet; Fermented chitosan
• ISSN: 2288-7202; 2288-7318
• DOI: 10.17703//IJACT2018.6.4.109

Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.