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为探讨刺参酸性粘多糖（Ｓｊａｍｐ）促纤溶的机制，体外用浊度法和发色底物法观察了Ｓｊａｍｐ对纤维蛋白凝胶聚集和溶解以及对纤溶酶活性的影响，同时在电镜下也观察了Ｓｊａｍｐ对纤维蛋白凝胶结构的改变。结果显示Ｓｊａｍｐ以浓度依赖的方式明显抑制纤维蛋白单体的聚集，提高纤溶酶的活性；在Ｓｊａｍｐ存在下形成的纤维蛋白凝胶被纤溶酶溶解的速度明显较对照组为快；在Ｓｊａｍｐ存在下形成的纤维蛋白凝块中纤维蛋白丝的质量－长度比（μ）及直径明显增加，从而增加了凝块对纤溶酶的敏感性；此外Ｓｊａｍｐ还以浓度依赖的方式提高纤溶酶的活性。Ｓｊａｍｐ可通过影响纤维蛋白的聚集而改变纤维蛋白凝胶的结构以及增强纤溶酶的活性而促进纤溶。
To investigate the mechanism of fibrinolysis induced by Sjamp acid mucopolysaccharide (Sjamp), the effects of Sjamp on fibrin gel aggregation and dissolution and plasmin activity were observed in vitro using a turbidimetric method and a chromogenic substrate method. We also observed changes in the structure of fibrin gels by Sjamp. The results showed that Sjamp significantly inhibited the aggregation of fibrin monomers and increased the activity of plasmin in a concentration-dependent manner; the fibrin gel formed in the presence of Sjamp was lysed by plasmin at a significantly faster rate than in the control group; The mass-to-length ratio (μ) and diameter of fibrin filaments in the presence of fibrin clot are significantly increased, thereby increasing the sensitivity of clots to plasmin; in addition, Sjamp also increases plasmin in a concentration-dependent manner. Activity. Sjamp can promote fibrinolysis by affecting the aggregation of fibrin and changing the structure of fibrin gel and enhancing the activity of plasmin.