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KMID : 1145320120010010043
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Journal of Korea Immuno-yakchim Society
2012 Volume.1 No. 1 p.43 ~ p.51
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nti-oxidant and anti-inflammatory effects of CS Yakchim
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Kim Hak-Ju
Kim Soo-Kyung
Choi Il-Whan
Jung Chul
Lu Hsu-Yuan
Doo Kyeong-Hee
Kim Min-Kyung
Cho Seung-Yeon
Park Jung-Mi
Ko Chang-Nam
Park Sung-Wook
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Abstract
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Objectives: CS has been used as effective pain reducing pharmacoacupunture in clinical fields, however its constituents and physiological activity have not been yet certified by experiment. This experimental research was to analyze the component of CS Yakchim and prove its anti-oxidant and anti-inflammatory effect.
Methods: Content of protein, glucose, crude fat and crude ash was calculated. Anti-oxidant effect was measured using 1,1-diphenyl-2-picryl hydrazyl(DPPH) free radical scavenging activity. Anti-inflammatory effect was measured with COX-2 kit and RAW 264.7 macrophage. the concentration of TNF-α and IL-6 was measured by Enzyme-linked immuno-sorbent assay.
Results: CS Yakchim is consist of 0.17% of protein, 0.32% of glucose, 95.19% of crude fat and 0.32% of crude ash. CS showed better anti-oxidant effect than its control sample. CS COX-2 inhibiting capacity was better than its Indomethacin control sample. Inflammatory cytokine production was reduced but not at transcription level.
Conclusions: These results showed that CS Yakchim is consist protein, glucose, crude fat and crude ash. CS Yakchim anti-oxidant and anti-inflammatory effect.
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KEYWORD
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Anti-oxidant effect, Anti-inflammatory effect, CS Yakchim, Taxus cuspidata, Pharmacopuncture, Nam Sang Cheon, Immuno Yakchim
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