발효 금은화의 인플루엔자 바이러스 A형에 대한 저해효과 = Antiviral Effects of Fermented Lonicerae Flos on A Type Influenza Virus

다국어 초록 (Multilingual Abstract)

Objective : Lonicerae Flos has detoxifying properties and been used as antipyretic, antibacterial and antitumor. Fermentation of herbal medicine is known to increase the absorption, enhance effectiveness, decrease herbal toxicity and reduce side-effects. This study was performed to measure the effects of fermented Lonicerae Flos on influenza A/WSN (H1N1) virus replication. Material and Methods : Lonicerae Flos was fermented by Lactobacillus casei PM1. Fermented Lonicerae Flos was treated for 12 hours to MDCK (Mardin Darby canine kidney) cells, then cell-virulence was observed by MTT assay for 12 hours, 24 hours, and 36 hours after treatment. Following cases were conducted for 0, 10, 100, and $1000{\mu}g/ml$ concentrations of fermented Lonicerae Flos under the same time-frame; the fermented Lonicerae Flos was treated to MDCK cells before and after contamination by A-type influenza virus. The fermented Lonicerae Flos and the virus were mixed directly. The influence was observed by MTT assay and plaque assay. Results : These findings suggest that the fermented Lonicerae Flos inhibited the virulence of influenza A virus in MDCK cells and suppressed the plaque forming colonies induced by influenza A virus. Furthermore, pretreatment with fermented Lonicerae Flos was more effective than post-treatment. The titer of influenza virus was reduced for all before and after influenza A virus inoculation.

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