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Codonopsis lanceolata  (Campanulaceae) have been traditionally used to treat lung inflammatory diseases, such as asthma, tonsillitis, and pharyngitis. The present study was performed to evaluate the cognitive-enhancing effects of steamed and fermented  C. lanceolata  in scopolamine-induced memory impairments in mice. Cognitive abilities were determined by the Morris water maze and passive avoidance tests. Mice orally received fermented  C. lanceolata  extract at doses of 100, 300, or 500 mg/kg body weight. Fermented  C. lanceolata  extract (500 mg/kg body weight, p.o.) significantly shortened the escape latency times that were increased by scopolamine on the 4th day of trial sessions in the Morris water maze task. In addition, it exerted longer step-through latency times than those of the scopolamine-treated group in the passive avoidance test. Furthermore, the neuroprotective effects of fermented  C. lanceolata  extract on glutamate-induced neurocytotoxicity were investigated in HT22 cells. Fermented  C. lanceolata  extract showed a relative protection ratio of 59.62% at 500   μ  g/mL. In conclusion, fermented  C. lanceolata  extract ameliorated scopolamine-induced memory impairments, exerted neuroprotective effects, and improved activity compared to that found with original  C. lanceolata . Further study will be required to investigate the mechanisms underlying this cognitive-enhancing activity.

The Ameliorating Effect of Steamed and FermentedCodonopsis lanceolataon Scopolamine-Induced Memory Impairment in Mice