Study on the effect of wine processing on the anti-thrombotic activity of Salvia miltiorrhiza.

ETHNOPHARMACOLOGICAL RELEVANCE: Salvia miltiorrhiza (SM) is widely used in traditional Chinese medicine (TCM) to treat thrombotic diseases. The wine processed Salvia miltiorrhiza (WSM) is believed to enhance blood circulation and stasis removal, thereby augmenting its the therapeutic effects on thrombus.

AIM OF THE STUDY: To study the effect of wine processing on the anti-thrombotic activity of SM.

MATERIALS AND

METHODS

The rat carotid artery thrombosis model induced by FeCl3 was established. The antithrombotic effects of tanshinone extract and total phenolic acid extract from raw SM and WSM were compared. Indicators, including blood flow velocity, bleeding time, thrombus weight, thrombus formation inhibition rate, thrombus dissolution rate, platelet aggregation rate, and levels of thrombotic markers (TM, TAT, PAI), were measured. Network pharmacology and molecular docking techniques were employed to screen the main active anti-thrombotic components of SM. The anti-thrombotic effects of the primary active components were evaluated using a phenylhydrazine-induced thrombosis model in zebrafish.

RESULTS

The wine processed tanshinone extract significantly improved the reduced blood flow velocity induced by thrombosis, inhibited thrombus formation, dissolved thrombi, and decreased the dry weight of thrombi, with effects that were dose-dependent. After wine processing, SM extracts demonstrated enhanced antiplatelet aggregation activity and increased capacity to reduce TAT and PAI levels, while showing diminished ability to decrease TM content. The tanshinone extract exhibited superior efficacy compared to the total phenolic acid extract. Network pharmacology and molecular docking techniques were used to screen and identify seven primary antithrombotic components in SM. Zebrafish experiments further confirmed that tanshinone I exhibited the highest thrombus formation inhibition rate in a dose-dependent manner.

CONCLUSION

Wine processing can enhance the anti-thrombotic effects of SM. The tanshinone extract exhibits superior efficacy compared to the total phenolic acid extract. Among the active constituents, tanshinone I shows the most potent anti-thrombotic activity.