양유(洋乳)의 증숙 및 발효 추출물의 인지능 개선 활성

Cognitive Enhancing Activity of the Steamed and Fermented Extracts of Codonopsis lanceolata Radix

This study was designed to determine and compare the cognitive enhancing effect of various Codonopsis lan- ceolata extracts 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 fer-mentation. Cognitive enhancing effect of extracts was evaluated in scopolamine-induced memory impairment mice using by passive avoidance test and Morris water maze tests. MTT assay was conducted to investigate neuroprotective effect on glutamate induced cell death in HT22 cells. Steamed and fermented C. lanceolata water extract decreased escape latency in Morris water maze test and increased the latency time of the passive avoidance test compared to other extracts. Fur-thermore, the steamed and fermented C. lanceolata water extract showed neuroprotective effect. These results suggest that steaming and fermentation process more improve cognitive enhancing effect of C. lanceolata than other process.