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KMID : 1134820100390111691
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1691 ~ p.1694
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The Effect of Fermented Codonopsis lanceolata on the Memory Impairment of Mice
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Park Sung-Jin
Park Dong-Sik
Kim Seung-Seop
He Xinlong
Ahn Ju-Hee
Yoon Won-Byung
Lee Hyeon-Yong
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Abstract
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In the present study, we assessed whether the extracts of Codonopsis lanceolata and fermented C. lanceolata posses the cognition-enhancing effect in rats with impaired learning and memory by scopolamine treatment (1 ㎎/㎏, i.p.), an antagonist of muscarinic acetylcholine (ACh) receptor. The fermented C. lanceolata extract (333, 667 ㎎/㎏) significantly reversed the scopolamine-induced cognitive impairments in the passive avoidance test (p＜0.05). Moreover, fermented C. lanceolata extract (333 ㎎/㎏) also improved escape latencies in training trials of Morris water maze test (p＜0.05). The water extract of fermented C. lanceolata showed significant anti-amnestic and cognitive-enhancing activities related to the memory processes, and these activities were parallel to treatment duration and dependent of the learning models.
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KEYWORD
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Codonopsis lanceolata, fermentation, scopolamine, passive avoidance test, Morris water maze test
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