Year : 2017 | Volume
: 13 | Issue : 51 | Page : 418--424
Influence of boiling duration of GCSB-5 on index compound content and antioxidative and anti-inflammatory activity
In-Hee Lee, Hwa-Jin Chung, Joon-Shik Shin, In-Hyuk Ha, Me-Riong Kim, Wonil Koh, Jinho Lee
Jaseng Spine and Joint Research Institute, Jaseng Medical Foundation, Seoul, Republic of Korea
Background: GCSB-5, an herbal drug composition with an anti-inflammatory effect, is prepared by boiling, which is the most common herbal extraction method in traditional Korean medicine. Several parameters are involved in the process, i.e., extractant type, herb-to-extractant ratio, extraction temperature and pressure, and total boiling time. Objectives: The aim of this study was to examine the influence of boiling time on index compound amount and the antioxidative and anti-inflammatory activities of GCSB-5. Materials and Methods: Different samples of GCSB-5 were obtained by decocting for 30, 60, 90, 120, 150, and 240 min. Each sample was tested for hydrogen ion concentration (pH), total soluble solid content (TSSC), marker compound profiles, and antioxidative and anti-inflammatory activity. Results: pH was found to decrease while TSSC increased with extended decoction. Marker compound contents for GCSB-5 (acanthoside D for Acanthopanax sessiliflorus Seem, 20-hydroxyecdysone for Achyranthes japonica Nakai, and pinoresinol diglucoside for Eucommia ulmoides Oliver) remained relatively constant regardless of the length of boiling. Total D-glucose amount increased with longer boiling. The antioxidative and anti-inflammatory potentials of GCSB-5 were not substantially affected by decoction duration. Conclusion: Biological characteristics and marker compound content of GCSB-5 were not altered significantly in prolonged boiling.
Abbreviations used: CAM: Complementary and alternative medicine; KIOM: Korea Institute of Oriental Medicine; KMD: Korean medicine doctor; TSSC: Total soluble solid content; pH: Hydrogen ion concentration; HPLC: High-performance liquid chromatography; NO: Nitric oxide; NO2: Nitric dioxide; LPS: Lipopolysaccharide; DMSO: Dimethyl sulfoxide.
Jaseng Spine and Joint Research Institute, Jaseng Medical Foundation, 858 Eonju-ro, Gangnam-gu, Seoul
Republic of Korea
|How to cite this article:|
Lee IH, Chung HJ, Shin JS, Ha IH, Kim MR, Koh W, Lee J. Influence of boiling duration of GCSB-5 on index compound content and antioxidative and anti-inflammatory activity.Phcog Mag 2017;13:418-424
|How to cite this URL:|
Lee IH, Chung HJ, Shin JS, Ha IH, Kim MR, Koh W, Lee J. Influence of boiling duration of GCSB-5 on index compound content and antioxidative and anti-inflammatory activity. Phcog Mag [serial online] 2017 [cited 2022 Jan 22 ];13:418-424
Available from: http://www.phcog.com/article.asp?issn=0973-1296;year=2017;volume=13;issue=51;spage=418;epage=424;aulast=Lee;type=0