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KMID : 0616120180490020172
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Korean Journal of Pharmacognosy
2018 Volume.49 No. 2 p.172 ~ p.181
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Quantification, Anti-inflammatory and Antioxidant Effects of Mahwang-tang Decoction According to the Storage Temperature and Period
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Lee Na-Ri
Ha Hye-Kyung
Shin Hyeun-Kyoo
Seo Chang-Seob
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Abstract
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This study was designed to investigate the stability for chemical contents and biological activities of Mahwang-tang (MT) depending on the preservation temperature and periods. MT decoction pouches were preserved for 3 months at room temperature (RT, 23±1oC) and refrigeration (4oC). To evaluate the stability of MT decoction, pH and sugar content were estimated. High-performance liquid chromatography analysis were performed to quantify the contents of marker compounds in MT. Antiinflammatory effects of MT were evaluated to suppress the generation of nitric oxide, prostaglandin E2 and cytokines (tumor necrosis factor-α and interleukin-6) in the RAW 264.7 cells stimulated with lipopolysaccharide. Total antioxidant capacity of MT was determined by ABTS radical scavenging activity. The pH of storage method and period showed a tendency to decrease gradually with time. There were no changes in sugar content depending on the preservation temperature and periods of MT decoction. Among the major components of MT, cinnamaldehyde was reduced time-dependently for 3 months of storage at RT. The inflammatory effect and antioxidant capacity of MT were reduced time-dependently at both RT and 4oC. Our results suggest that the preservation period of MT decoction is recommended in refrigeration within 3 months or less rather than at RT.
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KEYWORD
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Mahwang-tang, Anti-inflammation, Antioxidation, Preservation period, Preservation temperature
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