Anticonvulsant Effect of Gastrodia Rhizome Processed at Different Steaming Times with Scavenging NO and Antiinflammatory Activity
Shin Mi-Rae1, Seo Bu-Il1, Kwon OJ2,*, Roh Seong-Soo1
1Department of Herbology, College of Korean medicine, DaeguHaany University, 136, Shinchendong-ro, Suseong-gu, Deagu42158, Republic of Korea
2Kyeoungbuk Institute for Regional Program Evaluation, Gyeongbuk TP, 27, Sampoong-ro, Gyeongsan-city, Gyeongsangbuk-do, 38542, Republic of Korea
*Corresponding author: O Jun Kwon, Kyeoungbuk Institute for Regional Program Evaluation, Gyeongbuk TP, 27, Sampoong-ro, Gyeongsan-city, Gyeongsangbuk-do, 38542, Republic of Korea, Tel: 82-53-770-2098; E-mail: firstname.lastname@example.org
To evaluate Anticonvulsant effect of Gastrodia Rhizome processed at different steaming times in Pilocarpine, Pentylenetetrazol (PTZ), and Strychnine induced mice seizure model.
MethodsGastrodia rhizome extracts divided with or without steaming process. Gastrodin content of all extracts was evaluated to use by High-Performance Liquid Chromatography (HPLC). In vitro, Gastrodia rhizome extracts were evaluated for its antiimflammatory activity by NO, DPPH and ABST assay in RAW 264.7 cells. Furthermore, we examined anticonvulsant activites in Pilocarpine, PTZ, and Strychnine induced seizure animal model.
The more increase of steaming time with GR, resulted the more contents of gastrodin, total phenol and flavonoid, more effective free radical scavenging activity (DPPH and ABST assay) and significant reduction of inflammatory biomarker (NO and TNF-α). And steamed GR significantly reduced a strong seizure symptom of convulsion induced by medicine compared to unsteamed GR (p<0.01).