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논문 상세정보

Abstract

In the previous study, we reported that the in viかo inhibitory effect of ginsenosides, active ingredient of Panax ginseng, on $5-HT_{3A}$ receptor channel activity is coupled to in vivo anti-vomiting and anti-nausea effect. In the present study, we further investigated that the inhibitory effect of ginsenosides, active ingredient of Panax ginseng, on 5-HT3A receptor channel activity is also coupled to attenuation of irritable bowel syndrome (IBS), which is induced by colorectal distention (CRD) and $0.6\%$ acetic acid treatment. The CRD-induced visceral pains induced by CRD and acetic acid treatment are measured by frequency of contractions of the external oblique muscle in conscious rats. Treatment of GTS significantly inhibited CRD-induced visceral pain with dose-dependent manner. The $EC_{50}$ was $5.5{\pm}4.7$ mg/kg ($95\%$ confidence intervals: 1.2-15.7) and the antinociceptive effect of GTS on visceral pain was persistent for 4 h. We also compared the effects of protopanaxadiol (PD) ginsenosides and protopanaxatriol (PT) ginsenosides with saline on acetic acid-and CRD-induced visceral pain, and found that protopanaxatriol (PT) ginsenosides was much more potent than PD ginsenosides in attenuating CRD-induced visceral pain. These results indicate that U ginsenosides of Panax ginseng are components far attenuation of experimentally CRD-induced visceral pains.

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참고문헌 (14)

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이 논문을 인용한 문헌 (4)

  1. Kim Bo-Hye ; Kang Ju-Hyung ; Lee Sun-Yi ; Cho Hyo-Jin ; Kim Yeong-Jin ; Kim Yun Jin ; Ahn Soon-Cheol 2006. "Biotransformation of Ginseng to Compound K by Aspergillus oryzae" 생명과학회지 = Journal of life science, 16(1): 136~140 
  2. 2009. "" Journal of ginseng research = 高麗人參學會誌, 33(4): 305~310 
  3. 2010. "" Journal of applied biological chemistry, 53(4): 202~206 
  4. Kang, Bok-Hee ; Lee, Kun-Jae ; Hur, Sang-Sun ; Lee, Dong-Sun ; Lee, Sang-Han ; Shin, Ki-Sun ; Lee, Jin-Man 2013. "Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria" 한국식품저장유통학회지 = Korean journal of food preservation, 20(4): 573~582 

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