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KMID : 0370220130570050323
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Yakhak Hoeji
2013 Volume.57 No. 5 p.323 ~ p.329
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Cognitive Enhancing Activity of the Steamed and Fermented Extracts of Codonopsis lanceolata Radix
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Weon Jin-Bae
Yun Bo-Ra
Lee Ji-Woo
Eom Min-Rye
Lee Hyeon-Yong
Park Dong-Sik
Chung Hee-Chul
Chung Jae-Youn
Ma Choong-Je
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Abstract
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This study was designed to determine and compare the cognitive enhancing effect of various Codonopsis lanceolata extracts by steaming, fermentation and high hydrostatic pressure process. We prepared water extract of C. lanceolata, steamed C. lanceolata, steamed and fermented C. lanceolata and C.lanceolata by high hydrostatic pressure process and fermentation. Cognitive enhancing effect of extracts was evaluated in scopolamine-induced memory impairment mice using by passive avoidance test and Morris water maze tests. MTT assay was conducted to investigate neuroprotective effect on glutamate induced cell death in HT22 cells. Steamed and fermented C. lanceolata water extract decreased escape latency in Morris water maze test and increased the latency time of the passive avoidance test compared to other extracts. Furthermore, the steamed and fermented C. lanceolata water extract showed neuroprotective effect. These results suggest that steaming and fermentation process more improve cognitive enhancing effect of C. lanceolata than other process.
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KEYWORD
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Codonopsis lanceolata, steaming, ferementation, high hydrostatic pressure, cognitive enhancing effect, neuroprotective effect
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