Research Article, Vegetos Vol: 30 Issue: 2
Anticonvulsant Effect of Gastrodia Rhizome Processed at Different Steaming Times with Scavenging NO and Antiinflammatory Activity
*Corresponding Author: O Jun Kwon
Kyeoungbuk Institute for Regional Program Evaluation, Gyeongbuk TP, 27, Sampoong-ro, Gyeongsan-city, Gyeongsangbuk-do, 38542, Republic of Korea
E-mail: [email protected]
Received Date: March 23, 2017; Accepted Date: March 28, 2017; Published Date: March 31, 2017
Citation: Shin M, Seo B, Kwon OJ, Roh S (2017) Anticonvulsant Effect of Gastrodia Rhizome Processed at Different Steaming Times with Scavenging NO and Antiinflammatory Activity. Vegetos 30:2. doi: 10.5958/2229-4473.2017.00133.1
Purpose: To evaluate Anticonvulsant effect of Gastrodia Rhizome processed at different steaming times in Pilocarpine, Pentylenetetrazol (PTZ), and Strychnine induced mice seizure model. Methods: Gastrodia 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. Results: 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). Conclusions: These results suggest that the steamed GR exert the efficient anticonvulsant effect via the more contents of gastrodin and antioxidant and antiinflammatory activity..