발효 방풍통성산(防風通聖散)의 생리활성에 관한 연구

Abstract

Bangpungtongsungsan is prescription using in several symptoms that happen because ten that accumulate in interior of the body is not emitted, heat can use to many person's asthmas, tonsillitis, atopy dermatitis, arthritis, high fever of unknown origin, skin disease in body. Wished to improve taste of improve this Bangpungtongsungsan's effect of a medicine, and color, flavor, medicine of medicine taking advantage of fermentation technology. Most suitable strain for Bangpungtongsungsan fermentation was founds by L.b. casei 3109, L.b. brevis 3102, S.m. cerevisiae 7913, and mixs and cultivated these strains. Fermentation result, was confirmed that color, flavor, taste improve, and was confirmed that carbohydrate and protein content among sample ingredient decreased, and phenol compound and flavonoid compound, is effect of a medicine ingredient, are not influenced by strain. Antioxidation activity measured by DPPH radical scavenging activity, Superoxide anion(O2-) scavenging activity, Ferric thiocyanate(FTC) activity analysis method. And sequence, concentration that measure activity about fermentation before and after sample antioxidation activity increased dependently, and fermentation after sample

was increased antioxidation activity each about 10%, 5%, 38% than fermentation before sample. COX-2 inhibition rate of Chemiluminescent COX inhibitory screening assay result fermentation before sample is 17.3% in 1/10,000 diluted solution fermentation after sample was found that it increases more than about 4 times to COX-2 inhibition rate 69.6%. MTT assay result fermentation before and after sample's cell toxicity that use RAW 264.7 cells was confirmed that is not. As result that compare RAW 264.7 cells' NO secretion inhibition effect about Fermentation before and after sample, was found that fermentation after sample's NO secretion inhibition effect is high more than fermentation before sample. Result that compare IL-6 for two samples and PGE-2 secretion inhibition effect, was found that I do all concentration dependently inhibitions. By Western blot method study finding about anti- inflammatory depression effect as sample concentration rises from 1/500 times to 1/50 times anti-inflammatory effect rise, and was confirmed that fermentation after sample's anti-inflammatory effect is high more than fermentation before sample. According to RIN-m 5F Cell Lines' cell toxicity experiment result, when added 3 mM glucoses both two samples(Fermentation before and after sample), insulin secretion increased about 1.64 times, and when added 27 mM glucoses, it increased about 1.31 times. Therefore, Bangpungtongsungsan was confirmed that is concerned in insulin secretion promotion Bangpungtongsungsan's body fat decrease effect according to Oil Red O process dyeing and Glycerol-3-Phosphate dehydrogerase(GPDH) activity measurement result, Bangpungtongsungsan fermentation after sample decreased body fat cumulative dose of 16.4 times than control group. Was confirmed that animal clinical demonstration result acute toxicity inducer about Bangpungtongsungsan fermentation after sample that use SD rat is not.