양유(洋乳)의 증숙 및 발효 추출물의 인지능 개선 활성

초록

This study was designed to determine and compare the cognitive enhancing effect of various Codonopsis lanceolataextracts by steaming, fermentation and high hydrostatic pressure process. We prepared water extract of C. lanceolata,steamed C. lanceolata, steamed and fermented C. lanceolata and C.lanceolata by high hydrostatic pressure process and fermentation. Cognitive enhancing effect of extracts was evaluated in scopolamine-induced memory impairment mice using bypassive avoidance test and Morris water maze tests. MTT assay was conducted to investigate neuroprotective effect onglutamate induced cell death in HT22 cells. Steamed and fermented C. lanceolata water extract decreased escape latencyin Morris water maze test and increased the latency time of the passive avoidance test compared to other extracts. Furthermore,the steamed and fermented C. lanceolata water extract showed neuroprotective effect. These results suggest thatsteaming and fermentation process more improve cognitive enhancing effect of C. lanceolata than other process.

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