ABSTRACT
OBJECTIVE: To explore the institutional pricing factors influencing the improvement of drug quality and stimulate the reasonable alignment of the drug quality and price. METHODS: clarify the interrelationship between the connotations of drug quality, drug quality and drug price with the assistance of the questionnaire formulated according to the findings of structured interviews with the experts based on the descriptive statistical analysis and structural equation modeling analysis of the 25 institutional factors influencing drug prices. RESULTS: The fact that drug price exerts impact on the improvement of drug quality is not a mere function of the drug pricing rules. Factors such as the business bribes in drug dealership, the large number of drug distribution links, the high fees and the ranking of pharmaceutical benefits scheme as well as the internal cost management of the enterprise are some of the key factors that affect the pricing policies. CONCLUSION: The price regulations and policies should be adjusted with clarifying the internal cost management policies as the focus. The pricing policies should be made to encourage the retraining initiatives, energy reservation and emissions reduction as well as the consistency between the drug quality and prices so as to resolve the issue of lacking the driving force to enhance the drug qualities in the manufacturing process.
ABSTRACT
Thrombolytic therapy is a safe and effective way to cure thrombosis. Developing the safe,effective and cheap therapeutic thromolytic agents are important to prevent and cure thrombosis. In recent years,several fibrinolytic enzymes have been found in the resources of Asian traditional fermented foods,such as Japanese natto,Korea Chungkook-Jang,Chinese Douchi and fermented shrimp paste. These fibrinolytic enzymes secreted by food-grade microorganisms are safe and effective,and are potent thrombolytic agents. The physical and biochemical properties,thrombolytic characteristics,and the potential applications of these fibrinolytic enzymes from Asian fermented food,are reviewed.