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    Neuroprotective and cognitive enhancing activity of the fermented Bozhougyiqi‑Tang

    Jin Bae Weon2, Bohyoung Lee2, Bo‑Ra Yun2, Jiwoo Lee2, Jin Yeul Ma3, Choong Je Ma2,4★★ Corresponding author

    1. 1Department of Medical Biomaterials Engineering, College of Biomedical Science, Kangwon National University.
    2. 2TKM Converging Research Division, Korea Institute of Oriental Medicine, 483 Exporo, Yuseong‑gu, Daejeon.
    3. 3Research Institute of Biotechnology, Kangwon National University, Chuncheon, Republic of Korea.

    CORRESPONDENCE

    Choong Je Ma

    TKM Converging Research Division, Korea Institute of Oriental Medicine, 483 Exporo, Yuseong‑gu, Daejeon.

    cjma@kangwon.ac.kr

    Received: 19-06-2013; Revised: 16-08-2013.

    Volume 10, Issue 38s · pp. 249–255 · PUBLISHED 28 May 2014 · DOI: 10.4103/0973-1296.133266

    View on Pharmacogn. Mag. original site ↗

    ABSTRACT

    Background: Alzheimer’s disease is a neurodegenerative disease related to memory impairments and neuronal cell death. Bozhougyiqi‑Tang (BZYQT), a traditional herbal medicine, has been therapeutically used for the treatment of pulmonary tuberculosis. Objective: The aim of this study is to evaluated the neuroprotective effect of the fermented BZYQT and compared with unfermented BZYQT in HT22 cells by MTT assay and tested the beneficial effect on memory impairments induced by scopolamine (1 mg/kg, i.p.) using the passive avoidance and Morris water maze tests. Results: Compared with unfermented BZYQT, the neuroprotective effect of fermented BZYQT on glutamate induced neurotoxicity in HT22 cells increased at a concentration of 100 μg/mL. Fermented BZYQT increased the step‑through latency of the passive avoidance response. Furthermore, in Morris water maze test for evaluation of spatial learning and memory, escape latency time was significantly reduced by fermented BZYQT. Conclusion: These results suggest that the fermentation process of BZYQT led to improve neuroprotective and cognitive enhancing effect.

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      Weon, J. B., Lee, B., Yun, B., Lee, J., Ma, J. Y., & Ma, C. J. (2014). Neuroprotective and cognitive enhancing activity of the fermented Bozhougyiqi‑Tang. Pharmacognosy Magazine, 10(38s), 249–255. https://doi.org/10.4103/0973-1296.133266