Attenuated blood coagulation in wistar rats fed graded levels of a protein diet
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Keywords

Attenuate, Coagulation, Casein, Crayfish

Abstract

Background: Blood coagulation (haemostasis) is a defense mechanism that helps to prevent
the excessive loss of blood from damaged blood vessels by formation of a plug. The
relationship between diet and blood coagulation has been studied over time. However, there is
a dearth of information regarding the effect of consumption of high levels of casein and
crayfish proteins on blood coagulation. Aim: The purpose of this study was to evaluate the
impact of consumption of graded levels of casein and crayfish proteins on blood coagulation in
Wistar rats. Method: Graded levels of casein (milk protein) and crayfish (seafood) were
incorporated in rat diet as sources of protein at 20%, 30% and 50% concentrations. At the end
of the experimental period (28 days), Platelet Count, Bleeding Time, Clotting Time,
Prothrombin Time, Activated Partial Thromboplastin Time, and Fibrinogen Concentration
were evaluated. Standard data analytical software (Graphpad prism version 5.0) was used to
analyze the data. Results: From the findings of this study, when compared with the control,
platelet count and fibrinogen concentration were significantly reduced (p<0.05) at 50%
concentration while clotting time, Prothrombin Time and and Activated Partial
Thromboplastin Time were elongated significantly (p<0.05) at 50% concentration; the
elongation of the BT was not statistically significant (P>0.05). Conclusion: Consumption of
high concentration of casein and crayfish proteins consistently over a period can attenuate
blood coagulation and may predispose to excessive bleeding, with possible adverse
cardiovascular consequences.

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