BACKGROUND Japanese fermented foods, including funazushi, have proved to be the physiological functional food, although the kinds of function in the fermented food and the relation of various functions to fermentation process have been studied insufficiently. From the related researches about fermented product, the hopeful functions relating to blood circulating system including anti-thrombosis have been found. Therefore, the function to fibrinolytic system as antithrombotic effect was examined about funazushi. RESULTS Administration of the water extractive components (extract) from funazushi increased the activities of plasmin and tissue plasminogen activator in the fibrinolytic system but decreased the activity of plasminogen activator inhibitor type-1 (PAI-1). This decrease was positively correlated with the decreased plasma triglyceride levels. Funazushi extract directly inhibited PAI-1 activity in vitro despite of alimentary enzyme digestion, though direct PAI-1 inhibition was not observed in the extract from salted crucian carp, a processing material of funazushi. CONCLUSION These results suggest that funazushi extracts are closely involved in the antithrombotic effects of the fibrinolytic system via a decrease of PAI-1 activity. These results also indicate that fermentation processing is necessary to achieve the antithrombotic effects of funazushi. This article is protected by copyright. All rights reserved.

中文翻译：

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发酵鲫鱼船寿司的水提物成分对纤溶因子活性的影响

背景技术日本发酵食品，包括船寿司，已被证明是生理功能食品，但对发酵食品中的功能种类以及各种功能与发酵过程的关系的研究还不够充分。从发酵产品的相关研究中，发现了与血液循环系统有关的有希望的功能，包括抗血栓形成。因此，研究了船寿司作为抗血栓形成作用对纤溶系统的作用。结果 船寿司的水提取物成分（提取物）的给药增加了纤溶系统中纤溶酶和组织纤溶酶原激活剂的活性，但降低了纤溶酶原激活剂抑制剂 1 型 (PAI-1) 的活性。这种降低与血浆甘油三酯水平的降低呈正相关。尽管有消化酶消化，船寿司提取物在体外直接抑制 PAI-1 活性，尽管在来自盐渍鲫鱼（船寿司的加工材料）的提取物中未观察到直接的 PAI-1 抑制。结论 这些结果表明，船寿司提取物通过降低 PAI-1 活性与纤溶系统的抗血栓形成作用密切相关。这些结果也表明发酵处理是实现船寿司的抗血栓作用所必需的。本文受版权保护。版权所有。结论 这些结果表明，船寿司提取物通过降低 PAI-1 活性与纤溶系统的抗血栓形成作用密切相关。这些结果也表明发酵处理是实现船寿司的抗血栓作用所必需的。本文受版权保护。版权所有。结论 这些结果表明，船寿司提取物通过降低 PAI-1 活性与纤溶系统的抗血栓形成作用密切相关。这些结果也表明发酵处理是实现船寿司的抗血栓作用所必需的。本文受版权保护。版权所有。