Korean Journal of Pharmacognosy (생약학회지)

The Korean Society of Pharmacognosy (한국생약학회)
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Enhancement of Bioactivity of Sosihotang with Steaming Process

증숙에 따른 소시호탕의 활성 변화

  • Weon, Jin-Bae (Department of Biomaterials Engineering, Division of Bioscience and Biotechnology, Kangwon National University) ;
  • Ma, Jin-Yeul (TKM Converging Research Division, Korea Institute of Oriental Medicine) ;
  • Yang, Hye-Jin (Department of Biomaterials Engineering, Division of Bioscience and Biotechnology, Kangwon National University) ;
  • Lee, Bo-Hyoung (Department of Biomaterials Engineering, Division of Bioscience and Biotechnology, Kangwon National University) ;
  • Yun, Bo-Ra (Department of Biomaterials Engineering, Division of Bioscience and Biotechnology, Kangwon National University) ;
  • Ma, Choong-Je (Department of Biomaterials Engineering, Division of Bioscience and Biotechnology, Kangwon National University)
  • Received : 2011.08.08
  • Accepted : 2011.09.26
  • Published : 2011.09.30
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Abstract

Sosihotang is a herbal medicine traditionally used to treat chronic liver disease. This study was performed to investigate the effect of steaming Sosihotang at a $121^{\circ}C$ on its major compounds and neuroprotective activity. We evaluated quantitative changes of 6 major compounds in Soshihotang, saikosaponin A, homogentisic acid, baicalin, ginsenoside $Rg_3$, glycyrrhizin and 6-gingerol using HPLC-DAD. After steaming produce, saikosaponin A, homogentisic acid, baicalin, glycyrrhizin and 6-gingerol in Sosihotang were decreased and ginsenoside $Rg_3$ was increased. The neuroprotective activity of steamed Sosihotang was determined by MTT assay, comparing to Sosihotang. The steamed sosihotang showed a higher neuroprotective activity than Sosihotang. In conclusion, steam produce could improve neuroprotective activity of Soshihotang.

Keywords

References

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