Effects of Dietary Protein on Blood Coagulation in Rats
碩士 === 靜宜大學 === 食品營養學系 === 84 === Blood coagulation is accelerated by feeding rats with high protein diet.Hypercoagulability of blood increases the risk of developing cardiovascular disease. The purpose of this project is to study the effect of different...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04894146370022501201 |
| Summary: | 碩士 === 靜宜大學 === 食品營養學系 === 84 === Blood coagulation is accelerated by feeding rats with high
protein diet.Hypercoagulability of blood increases the risk of
developing cardiovascular disease. The purpose of this project
is to study the effect of differentsources and levels of
dietary protein on blood coagulation in rats. Three experiments
were conducted in this study. Eighty 8 wks old, maleWistar rats
were used in all experiments. After 7 days of feeding,
bleedingtime and plasma clotting time were determined. Bleeding
time was dterminedby a standard procedure. Plasma clotting time
and activity of several plasmacoagulation factors were measured
by a semi-automatic coagulometer with standard procedured. The
results of this study indicated that short-term high protein
intakein rats may accelerate the rate of blood coagulation by
affecting theabundance or activity of coagulation factors. We
also found that low animalprotein and soy protein intake may
slowdown the rate of blood coagulation andmay decrease blood
lipids. Further studies are warranted to determine whether this
decreases the risk of developing cardiovascular disease.
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