PUBLICATION
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model
- Authors
- Zhu, H., Lan, C., Zhao, D., Wang, N., Du, D., Luo, H., Lu, H., Peng, Z., Wang, Y., Qiao, Z., Huang, Y., Sun, B.
- ID
- ZDB-PUB-221206-18
- Date
- 2022
- Source
- NPJ science of food 6: 5555 (Journal)
- Registered Authors
- Keywords
- none
- MeSH Terms
- none
- PubMed
- 36470888 Full text @ NPJ Sci Food
Citation
Zhu, H., Lan, C., Zhao, D., Wang, N., Du, D., Luo, H., Lu, H., Peng, Z., Wang, Y., Qiao, Z., Huang, Y., Sun, B. (2022) Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model. NPJ science of food. 6:5555.
Abstract
Understanding how Baijiu facilitates blood circulation and prevents blood stasis is crucial for revealing the mechanism of Baijiu for cardiovascular disease (CVD) risk reduction. Here we established a zebrafish thrombosis model induced using arachidonic acid (AA) to quantitatively evaluate the antithrombotic effect of Wuliangye Baijiu. The prevention and reduction effects of aspirin, Wuliangye, and ethanol on thrombosis were compared using imaging and molecular characterization. Wuliangye Baijiu reduces thrombotic risks and oxidative stress in the AA-treated zebrafish, while ethanol with the same concentration has no similar effect. The prevention and reduction effects of Wuliangye on thrombosis are attributed to the change in the metabolic and signaling pathways related to platelet aggregation and adhesion, oxidative stress and inflammatory response.
Genes / Markers
Expression
Phenotype
Mutations / Transgenics
Human Disease / Model
Sequence Targeting Reagents
Fish
Orthology
Engineered Foreign Genes
Mapping