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Enhancement of Bioactivity of Sosihotang with Steaming Process  

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)
Publication Information
Korean Journal of Pharmacognosy / v.42, no.3, 2011 , pp. 271-275 More about this Journal
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
Soshihotang; Steamed produce; Major compounds; Neuroprotective activity;
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