Antithrombotic papain-hydrolyzed peptides isolated from pork meat

Thrombosis Research

Volumn 123, Issue 5, 2009, Pages 753-757

  Shimizu, Muneshige ^a   Sawashita, Naoko ^b   Morimatsu, Fumiki ^a   Ichikawa, Jun ^a   Taguchi, Yasuki ^a   Ijiri, Yoshinobu ^c   Yamamoto, Junichiro ^b  

^a NIPPON MEAT PACKERS INC   (Japan)

^b Academic Frontier Project   (Japan)

^c HYOGO UNIVERSITY   (Japan)

Author keywords

Aspirin; Papain hydrolyzed peptide; Platelet; Pork meat; Thrombosis

Indexed keywords

ACETYLSALICYLIC ACID; ANTICOAGULANT AGENT; PAPAIN; PEPTIDE DERIVATIVE;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BLOOD CLOTTING PARAMETERS; CAROTID ARTERY THROMBOSIS; CONTROLLED STUDY; DRUG ACTIVITY; DRUG ISOLATION; HYDROLYSIS; ION EXCHANGE CHROMATOGRAPHY; MALE; MEAT; MOLECULAR WEIGHT; MOUSE; NONHUMAN; PORK; PRIORITY JOURNAL; RAT; THROMBOCYTE FUNCTION; THROMBOGENESIS;

AMINO ACIDS; ANIMALS; ASPIRIN; FIBRINOLYTIC AGENTS; HYDROLYSIS; MALE; MEAT; MICE; MICE, INBRED C57BL; MOLECULAR WEIGHT; PAPAIN; PEPTIDES; RATS; RATS, WISTAR; SWINE;

EID: 60449110701     PISSN: 00493848     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.thromres.2008.07.005     Document Type: Article

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