Journal of Physiology & Pathology in Korean Medicine (동의생리병리학회지)

The Physiological Society of Korean Medicine and The Society of Pathology in Korean Medicine (대한동의생리학회·한의병리학회)
권호 표지

Comparing Medical Efficacy of Socheongyong-tang with Lactic Acid Bacteria Fermented Socheongyong-tang

소청룡탕과 유산균 발효 소청룡탕의 약리효능의 비교

  • Han, Jong-Hyun (Department of Pharmacology, School of Oriental Medicine, Wonkwang University) ;
  • Lee, Seung-Yong (Department of Pharmacology, School of Oriental Medicine, Wonkwang University)
  • 한종현 (원광대학교 한의과대학 약리학교실) ;
  • 이승용 (원광대학교 한의과대학 약리학교실)
  • Received : 2010.12.10
  • Accepted : 2011.04.06
  • Published : 2011.04.25
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Abstract

To compare the medical efficacy of original Socheongyong-tang with fermented Socheongyong-tang, we've studied the two medicines according to the search for optimal bacteria and optimal conditions, component analysis, assessment of medical efficacy and toxicity, and have the result below. The results were obtained as follows: Considering bacterial growth, $CO_2$ gas emission and pH, we examined that using 3 kinds of bacteria(S. cerevisiae KCTC 7913, L. casei KCTC 3109, L. brevis KCTC 3102) is desirable. There is no main difference in optimum conditions between incubator and shaking incubator. And it is considered that ideal fermentation time is 2 days after vaccination. As the result of componential analysis of before and after fermentation, there's a noticeable decrease of total sugar and protein. But there's no alterations in total phenolics compounds and in total flavonoid compounds that influence on medical effect. The result was interpreted that it can promote the assimilation of herbal decoction after fermentation. As the result of medical efficacy assessment, we can check out that there is more anti-oxidating effects in fermented Socheongyong-tang, whereas anti-inflammatory effects and obesity-preventing effects were favorable in original Socheongyong-tang. And there is no main difference of whitening and COX-2 removing effects between before and after the fermentation. As a result of assessing weight change, hepatotoxicity and nephrotoxicity, we can not notice any unusual difference between before and after the fermentation. According to the results above, it is considered that we checked out the optimal bacteria and optimal conditions, advantages and disadvantages of the medical efficacy of original Socheongyong-tang and fermented Socheongyong-tang. And we suggest that there will have to be a following in-depth and systematic research on this subject in the future.

Keywords

References

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