논문 (학술지)
포제 및 발효 가공에 따른 오미자와 구기자 물 추출물의 항염증 및 숙취해소 효과
| 등록번호 | RPMS-2019-0090736891 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | 김하림; 김상준; 김솔; 김홍준; 정승일; 유강열; 김선영 | ||
| 논문구분 | 국내전문학술지 | 학술지명 | 대한한의학 방제학회지 |
| ISSN | 2288-5641 | 학술지 출판일자 | 2018-11-28 |
| 학술지 볼륨번호 | 26 | 논문페이지 | 295 ~ 306 |
| 학술지 임팩트팩터 | 0.0 | 기여율 | 100 % |
| DOI | 10.14374/HFS.2018.26.4.295 | ||
| 초록 | Schisandra chinensis (SC) and Lycium chinense (LC) were widely distributed in Asia and the fruit has beenused traditionally for medicinal herbs. The processing method was solid-state fermentation using Aspergillusoryzae for 48 h after stir-frying treatment at 220 oC for 12 min. In this study, in vitro the anti-inflammatoryeffect 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 bylipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Nitric oxide (NO) was determined using Griessreaction. Proinflammatory cytokines such as tumor necrosis factor (TNF)-α and interleukin (IL)-1β weremeasured 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 vivostudy was compared to hangover relief in alcohol-fed mice. After administering a mixture of SC and LC (300mg/kg) water extract (1:1), mice were fed 3 g/kg of ethanol. Serum was collected at 1, 3, and 5 h intervals toanalyze ethanol and acetaldehyde levels using a colorimetric assay kit. The processed SC and LC waterextracts compared to raw materials significantly inhibited LPS-induced NO and inflammatory cytokine productionin RAW 264.7 cells. The results of the hangover mouse model are also consistent with anti-inflammatoryeffects. These results suggest that processed SC and LC extracts may be functional materials for the treatmentof inflammation and hangover. | ||
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