The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink

Abstract

Platelet function is closely linked to cardiovascular health. Functional foods such as yogurt and oily fish are enriched in bioactive polar lipids, which can reduce platelet activation and the incidence of cardiovascular disease. This pilot project investigated the effect of fermented ovine yogurt on platelet sensitivity in human plasma. Overall, in vitro studies established that yogurt lipid fractions inhibit platelet aggregation. Preliminary dietary intervention data indicate that yogurt intake may reduce platelet activation against the thrombin pathway, compared to the placebo. However, larger studies are required to robustly establish the effect of yogurt intake on platelet sensitivity, following this interim analysis.

Keywords

• yogurt
• polar lipids
• platelet aggregation
• thrombin-activator receptor peptide-6 (TRAP-6)
• nutraceuticals
• antithrombotic