The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Physicochemical Characteristics and Protective Effect of Hot Water Extracts of Caragana sinica on MIA-induced Osteoarthritis in Rats

골담초 열수추출물의 이화학적 특성 및 MIA를 이용한 동물모델에서 골관절염 개선 효과

  • Han, Eun-Sook (Dept. of Food and Nutrition, Baewha Women's University)
  • 한은숙 (배화여자대학교 식품영양과)
  • Received : 2019.10.08
  • Accepted : 2019.11.28
  • Published : 2019.12.31
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Abstract

The purpose of this study was to examine the physiochemical characteristics of hot water extract of Caragana sinica roots and verified its protective effect on MIA-induced osteoarthritis in rats. The contents of total polyphenol and total flavonoid used in this experiment were 0.40 mg/g and 0.22 mg/g respectively. We found that the weight of all experiment groups which ingested Caragana sinica extract for three weeks evenly increased in rats with MIA-induced osteoarthritis without toxicity in the liver or kidney. In the histopathological test through the Mankin score, the extent of damage of knee joint tissue in the experiment groups to which Caragana sinica extract was administered in 5 mL/kg or 10 mL/kg was significantly lower than that of the negative control groups statistically(p<0.05). As for the grade of osteoarthritis, the extent of tissue damage of the experiment groups to which Caragana sinica extract was administered in 5 mL/kg or 10 mL/kg was lower than that of the negative control groups as well.

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