The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats-Reference-Cited by-同舟云学术

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The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats

Published:2013 Issue:3 Volume:32 Page:101-105
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

KAMIYA Seitaro¹,OGASAWARA Masayoshi¹,ARAKAWA Masayuki¹,HAGIMORI Masayori¹

Affiliation:

1. Faculty of Pharmaceutical Sciences, Nagasaki International University, Japan

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/32/3/32_BMFH-2012-014/_pdf

Reference26 articles.

1. 1. Irani-Hakime N, Tamim H, Kreidy R, Almawi WY. 2000. The prevalence of factor V R506Q mutation-Leiden among apparently healthy Lebanese. Am J Hematol 65: 45–49.

2. 2. Helley D, Besmond C, Ducrocq R, da Silva F, Guillin MC, Bezeaud A, Elion J. 1997. Polymorphism in exon 10 of the human coagulation factor V gene in a population at risk for sickle cell disease. Hum Genet 100: 245–248.

3. 3. Bice DE, Gruwell DG, Salvaggio JE, Hoffmann EO. 1972. Suppression of primary immunization by carrageenan —a macrophage toxic agent. Immunol Commun 1: 615–625.

4. 4. Kod’ousek R, Jezdínský J, Krajcí D. 2007. Histological and ultrastructural changes of cardiomyocytes in experimental rats with tail thrombosis following subplantar application of carrageenin. Med Princ Pract 16: 360–366.

5. 5. Hagimori M, Kamiya S, Yamaguchi Y, Arakawa M. 2009. Improving frequency of thrombosis by altering blood flow in the carrageenan-induced rat tail thrombosis model. Pharmacol Res 60: 320–323.

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