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KMID : 1149220180260040295
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Korean Journal of Oriental Medical Prescription
2018 Volume.26 No. 4 p.295 ~ p.306
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Anti-inflammation and hangover relief effects of Schisandra chinensis (SC) and Lycium chinense (LC) water extracts depending on drug processing and fermentation
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Kim Ha-Rim
Kim Sang-Jun
Kim Sol
Kim Hong-Jun
Jeong Seung-Il
Yu Kang-Yeol
Kim Seon-Young
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Abstract
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Schisandra chinensis (SC) and Lycium chinense (LC) were widely distributed in Asia and the fruit has been used traditionally for medicinal herbs. The processing method was solid-state fermentation using Aspergillus oryzae for 48 h after stir-frying treatment at 220 oC for 12 min. In this study, in vitro the anti-inflammatory effect and in vivo hangover reduction were compared to unprocessed SC and LC water extract. Anti-inflammatory effects have been evaluated in pro-inflammatory mediators which were secreted by lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Nitric oxide (NO) was determined using Griess reaction. Proinflammatory cytokines such as tumor necrosis factor (TNF)-α and interleukin (IL)-1β were measured by enzyme-linked immunosorbent assays (ELISA). Alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities were compared to processed SC or LC and mixtures thereof (1:1). In vivo study was compared to hangover relief in alcohol-fed mice. After administering a mixture of SC and LC (300 mg/kg) water extract (1:1), mice were fed 3 g/kg of ethanol. Serum was collected at 1, 3, and 5 h intervals to analyze ethanol and acetaldehyde levels using a colorimetric assay kit. The processed SC and LC water extracts compared to raw materials significantly inhibited LPS-induced NO and inflammatory cytokine production in RAW 264.7 cells. The results of the hangover mouse model are also consistent with anti-inflammatory effects. These results suggest that processed SC and LC extracts may be functional materials for the treatment of inflammation and hangover.
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KEYWORD
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Schisandra chinensis, Lycium chinense, inflammation, hangover relief
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