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KMID : 1149220120200020029
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Korean Journal of Oriental Medical Prescription
2012 Volume.20 No. 2 p.29 ~ p.35
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Changes in Anti-inflammatory Effect of Pyungwi-san Decoction According to the Preservation Temperature and Period
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Ha Hye-Kyung
Shin In-Sik
Lim Hye-Sun
Jeon Woo-Young
Kim Jung-Hoon
Seo Chang-Seob
Shin Hyeun-Kyoo
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Abstract
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Objectives : To provide the information of preservation method for herbal decoction, we evaluated the anti-inflammatory effects according to preservation temperature and period of Pyungwi-san (PWS, Ping wei-san) decoction.
Methods : The anti-inflammatory activity of PWS was investigated by carrageenin-induced paw edema in SD rats. At 0 month, PWS extract was administrated 100, 300 and 1000 mg/kg/day orally for seven days prior to induction of edema. Edema was induced by subcutaneous injection of 1% carrageenin into the right hind paw. The paw volume was measured at 4 hr following carrageenin-induced paw edema in rats. At 6 and 12 months, PWS extracts according to preservation temperatures (room temperature, 4℃ and -20℃) were administrated in rats and then carrageenin-induced paw edema volume was measured.
Results : PWS showed inhibitory effect on carrageenin-induced paw edema in rats and the optimal dose was 1000 mg/kg/day at 0 month of storage. At 6 month of storage, PWS storaged at 4℃ and -20℃ were inhibited paw edema but that storaged at room temperature was not reduced paw edema in rats.
Conclusions : These results suggest that PWS decoction pouch has anti-inflammatory activities at both 4℃ and -20℃ during 6 month storage
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KEYWORD
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Preservation method, Pyungwi-san(Ping wei-san), Anti-inflammation
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