红肉火龙果色素对血小板功能的影响及作用机制研究

Platelets not only play major roles in hemostasis and thrombosis, but also exert crucial function in the initiation and development of atherosclerosis via adhesion, activation, aggregation and granules secretion. Platelet has been an important target in cardiovascular disease prevention and treatment. Recent researches showed that many antioxidants in our diet including polyphenols, vitamins and unsaturated fatty acids impart cardioprotective effects via inhibition of platelet hyperactivation and aggregation. Red pitaya is a widely consumed fruit with big amount of red pigments betacyanin in the flesh and peel. Recent studies demonstrated that pigments from red pitaya are excellent antioxidant, however, whether the pigments exert antiplatelet activity via their antioxidant activity and/or other special mechanisms is still unknown. In the present study, we will explore the effects and potential mechanisms of the purified pigments on platelet adhesion, activation, granule secretion and aggregation in vitro. And then, the in vivo antithrombotic effects will be confirmed in mice. Furthermore, the antiplatelet effects in vivo of pigments from red pitaya will be also studied in diet induced hyperlipidemic mice. Collectively, Our study will demonstrate for the first time the effects and potential mechanisms of purified pigments from red pitaya on platelet function and thrombus formation both in vitro and in vivo. Hence, the pilot study may indicate that dietary intake of pigments extracted from red pitaya peel and fresh might be a potential approach for cardiovascular disease prevention.

血小板不仅在止血和病理性血栓形成中起着关键作用，其还参与动脉粥样硬化的发生、发展。血小板已经成为防治心血管疾病的重要药物作用靶点，膳食中多种抗氧化活性成分可以通过清除血小板内起重要调节功能的活性氧和/或阻断其表面活化受体抑制血小板功能从而发挥心血管保护作用。红肉火龙果是一种常见水果，其果皮和果肉中含有丰富的色素甜菜红素，研究发现火龙果色素具有强抗氧化活性，然而其对血小板功能的影响还尚不清楚。本项目拟通过血小板的体外培养，观察火龙果色素对血小板功能和血小板内活性氧及相关信号通路的影响；并在小鼠体内，研究其对体内血栓形成的抑制效应；进一步在高脂血症小鼠中通过膳食添加火龙果色素，观察其对高脂血症相关的体内活化血小板的影响。该研究将系统评价火龙果色素对血小板功能的调节作用并探讨其作用机制，为今后火龙果色素在心血管疾病防治中的应用提供理论依据，同时也为火龙果及其废弃果皮的开发利用提供新的思路。