Scientists at the USYD (University of Sydney) have utilized biomechanical engineering methods to unlock the obscurity surrounding the mechanical forces that control blood clotting. The results take scientists one step near to develop new anti-thrombotic medications without the severe side effects that lead to fatal bleeding. While coagulation—the creation of platelets clumping collectively—is important to stop blood loss from a wound or cut, overactivation may lead to fatal blood clots, stroke, or heart attack. Scientists have utilized a microfluidic channel, imitating the narrowing of vessels that induce blood clots, to scrutinize the commencement of platelets at the single-molecular level. The research was published in Nature Materials.
The scientists exhibited blood flow can be controlled by the activation of integrin, which is an adhesion receptor that intervenes platelet aggregation to create a clot. Apparently, integrin is the mechanosensory protein that is used by platelets to sense mechanical power that drives lively blood flow. Dr. Arnold Lining Ju—Lead Author from the USYD’s AMME (School of Aerospace, Mechanical, and Mechatronic Engineering), HRI (Heart Research Institute) and CPC (Charles Perkins Centre)—said, “Integrins essentially help how cells attach to and react to their environment.”
On a similar note, previously, a study showed how olive oil and sleep can delay heart attacks and strokes. According to the study, foods with high-unsaturated fats might guard against cardiovascular disease. The study was published in Nature Communications. ApoA-IV (Apolipoprotein A-IV) is a plasma protein and its levels increase following the digestion of foods, mainly foods with high-unsaturated fats, like olive oil. The high levels of ApoA-IV into blood have been said to be connected with lower rates of heart disease. ApoA-IV is repressive factors for platelets—small blood cells that have an important role in multiple diseases—mostly in bleeding and cardiac diseases.