Clot-promoting effect of platelet-vessel wall interaction: influence of dietary fats and relation to arterial thrombus formation in rats.
A small piece of vascular tissue punched from a rat aorta is able to clot plasma. This coagulation process is promoted by blood platelets, especially after their activation. Thrombin, generated by this clotting process, plays a key role in vessel-wall induced platelet activation. Vascular prostacyclin inhibits vessel-wall-induced clotting of platelet-rich plasma, possibly by inhibiting platelet activation. Type and amount of dietary fats were shown to influence vessel-wall-induced clotting via at least four different mechanisms, namely: by modifying vascular prostacyclin formation; by affecting the clotting potency of the vascular tissue per sec; by an effect on some platelet property, probably connected with platelet activation; by influencing a plasma factor. Each of these mechanisms, as well as the nature of vessel-wall-induced coagulation, requires further investigation.
D000818:Animals; D001011:Aorta / Q000502:physiology*; D001095:Arachidonic Acids / Q000172:deficiency; D001777:Blood Coagulation; D001792:Blood Platelets / Q000502:physiology*; D004041:Dietary Fats / Q000494:pharmacology; D011464:Epoprostenol / Q000494:pharmacology; D051381:Rats; D013917:Thrombin / Q000494:pharmacology; D013927:Thrombosis / Q000503:physiopathology*
D001095:Arachidonic Acids; D004041:Dietary Fats; D011464:Epoprostenol; D013917:Thrombin