Author(s)

Hiromasa Ooe¹, Masaru Kato^2*, Kanae Hyodo³, Keiko Nakashima¹, Hiroshi Ashigai¹, Kyoko Kato¹, Toshinori Sasaki⁴, Yuko Fukushima⁴, John C. Giddings⁵, Junichiro Yamamoto³

¹Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama, Japan.
²Research Laboratories for Brewing Technologies, Kirin Company, Limited, Yokohama, Japan.
³Laboratory of Physiology, Faculty of Nutrition, Kobe Gakuin University, Kobe, Japan.
⁴Central Laboratories for Key Technologies, Kirin Company, Limited, Yokohama, Japan.
⁵Formerly, Department of Haematology, School of Medicine, Cardiff University, UK.

Objective: The aim of the present study was to assess the antithrombotic properties of different strains of orally available antithrombotic lactic acid bacteria (LAB). Research Methods & Procedures: Antithrombotic activity, antiplatelet reactivity and/or thrombolytic activity, were measured in seven strains of LAB and LAB cell-free-extracts (LAB filtrates) using the shear-induced platelet reactivity/thrombolytic activity, The Global Thrombosis Test (GTT), with non-anticoagulated rat blood in vitro. Subsequently, the most potent antithrombotic strains identified in vitro were assessed in vivo after oral administration in mouse carotid arteries using a helium-neon laser-induced thrombosis model. Result: Five strains out of seven LAB (Lactobacillus paracasei KW 3100, Lactobacillus fermentum NBRC 3961, Lactobacillus pentosus JCM 8333, Leuconostoc oeni Elios 1, Pediococcus pentosaceus NK-2) promoted significant endogenous thrombolysis in vitro. In addition, one strain (Lactobacillus fermentum NBRC 3961) significantly inhibited shear-induced platelet re-activity. Three antithrombotic strains, Lactobacillus fermentum NBRC 3961, Leuconostoc oeni Elios 1, and Lactobacillus pentosus JCM 8333, were further assessed in vivo. The results demonstrated that filtrates, and the cells per se of these LAB, modulated antiplatelet activity and/or thrombolytic activity, and that the antithrombotic mechanisms were mainly influenced by protein content (60% - 70% of dry matter). Conclusion: The findings suggested that some strains of lactic acid bacteria could usefully provide the basis for the production of oral antithrombotic probiotics.

Antithrombotic Lactic Acid Bacteria, Shear-Induced Thrombosis, Global Thrombosis Test (GTT), Laser-Induced Thrombosis, Endogenous Thrombolysis

Ooe, H. , Kato, M. , Hyodo, K. , Nakashima, K. , Ashigai, H. , Kato, K. , Sasaki, T. , Fukushima, Y. , Giddings, J. and Yamamoto, J. (2014) Antithrombotic Effects of Different Strains of Lactic Acid Bacteria. Health, 6, 2433-2443. doi: 10.4236/health.2014.618280.