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Objectives : We investigated differances of physiological functionalities in the steamed Schisandrae Fructus. Methods : The samples were extracts of dryed schisandrae fructus without steaming process (S0), extracts of schisandrae fructus with three times steamed (S3), extracts of schisandrae fructus with five times steamed (S5) and extracts of schisandrae fructus with seven times steamed (S7). We analyzed contents of schisandrin, gomisin, total polyphenol and flavonoid and antioxidant activities. We researched antiinflammation effects for Raw264.7 cells. To evaluate liver protective activity, we measured AST, ALT and gamma-GTP in serum of alcoholic mice. Results : As the steaming number of schisandrae fructus increase, the contents of schisandrin and gomisin were more increased. The contents of total polyphenol of S5 and S7 were significantly increased compared to that of S0. DPPH free radical scavenging activities of S5 and S7 were significantly increased compared to that of S0, ABST radical scavenging activities of S3 and S5 were significantly increased compared to that of S0 in vitro. The NO production of all sample was significantly decreased compared to control, PGE2 release of S3, S5 and S7 were significantly decreased compared to control. IL- release of S5 and S7 were significantly decreased. AST, ALT and gamma-GTP of S3, S5 and S7 were significantly decreased compared to control. Conclusions : We think that extracts of schisandrae fructus with steaming process may have more potential efficacy than a schisandrae fructus without steaming process.

Antioxidant, Antiinflammation and Hepatoprotective activity of Schizandrae Fructus processed with differenciated steaming number