HO 약침액의 항염증 및 항산화 활성에 대한 연구

Anti-oxidant and anti-inflammatory effects of HO Yakchim

Objectives : The aim of this experimental study was to investigate the component of HO Yakchim and prove its anti-oxidant and anti-inflammatory effect. Methods : Content of protein, glucose, crude fat and crude ash was calculated. Anti-oxidant effect was measured using DPPH free radical scavenging activity. Anti-inflammatory effect was measured with COX-2 kit and RAW 264.7 macrophage. the concentration of TNF-α and IL-6 was measured by Enzyme-linked immuno-sorbent assay. Results : HO Yakchim is consist of 0.09% of protein, 0.23% of glucose, 97.04% of crude fat and 0.37% of crude ash. HO Yakchim showed better anti-oxidant effect than its BHA control sample. The COX-2 inhibiting capacity of HO Yakchim was better than its Indomethacin control sample. Inflammatory cytokine production was reduced but not at transcription level. Conclusions : These results represents that HO Yakchim is composed of protein, glucose, crude fat and crude ash. HO Yakchim anti-oxidant and anti-inflammatory effect.