• 대한예방한의학회지
• /
• 제15권3호
• /
• pp.141-152
• /
• 2011

Objective : This study was carried out to investigate the acute toxicity and safety of Insampaedok-san and Fermented Insampaedok-san. Methods : SPF ICR male and female mice were administered orally with Insampaedok-san and Fermented Insampaedok-san. of 0(control group), 1,250, 2,500 and 5,000 mg/kg. After single administration, we daily examined number of deaths, clinical signs, gross findings and changes of body weight for 14 days. Hematological parameters and isolated organ weights were determined after 14 days of administration. Results : No dead animal and no significant changes of body weights were found during experimental period. In addition, no differences were found between control and all of treated groups in clinical signs, organ weights, hematology, and other findings. Conclusions : Insampaedok-san and Fermented Insampaedok-san. did not show any toxic effects and oral $LD_{50}$ values of the extracts was over 5,000 mg/kg in ICR mice.

• Natural Product Sciences
• /
• 제17권1호
• /
• pp.58-63
• /
• 2011

Insampaedok-san is a traditional medicine used for the treatment of colds. We investigated several compounds in Insampeadok-san, and tested their neuroprotective and anti-oxidative activities after fermentation with Lactobacillus. The amounts of four marker compounds (ferulic acid, hesperidin, 6-gingerol and glycyrrhizin) and unidentified compounds in Insampaedok-san (IS) and fermented Insampaedok-san (FIS) were measured and compared by an established HPLC-DAD method. Neuroprotective activity of IS and FIS extracts was evaluated and compared after glutamate-induced neurotoxicity in HT22 cells. Anti-oxidative activity of IS and FIS was also compared in DPPH free radical, hydroxyl radical and hydrogen peroxide scavenging activity assays. Contents of two compounds, ferulic acid and glycyrrhizin were decreased while 6-gingerol was increased by fermentation. FIS showed more potent neuroprotective activity than IS. DPPH, hydroxyl radical and hydrogen peroxide scavenging was slightly increased by FIS when compared to IS. In conclusion, fermentation with Lactobacillus can vary the amounts of the marker compounds in IS and improve neuroprotective and anti-oxidative activities of IS.