Activity Of Hot Water Extract Research Articles

Anticancer activity of ex vitro established Achillea thracica Velen. water extracts

Ex situ conservation of Bulgarian endemic species Achillea thracica offers a chance for development of a new antitumor drug. This study aimed to evaluate the anticancer effects of water extracts of ex vitro established A. thracica grown in Bulgaria against fibrosarcoma cells. Our preliminary study determined the cytotoxicity of hot and cold water extracts using Triticum root elongation test and Allium cepa assay. In vitro cytotoxicity and pro-apoptotic activity of hot extract (HE) were estimated using HT1080 cell line fibrosarcoma cells. The change in the cell number, the cell viability, and the cell population growth determined cytotoxicity. The pro-apoptotic activity was assessed by the score of cell nuclei with morphological changes. The result of the root elongation test showed that the HEs exerted a stronger inhibitory effect than the cold extracts (CEs). Respectively, the EC50 value of the hot water extract is 9.85 g/l and of the CE – 12.71 g/l. The extracts tested at a concentration equal to ½ ??50 and EC50 values showed a significant mitodepressive effect on A. cepa meristematic cells. The in vitro tests revealed a significant negative impact on cancer cell viability and a promising pro-apoptotic activity of hot water extract.

Antioxidant Effects of Turbo cornutus By-Products Visceral Extract against Hydrogen Peroxide-Induced Oxidative Stress by Regulating MAPK and Akt Signaling Pathways in Vero Cells.

Turbo cornutus, a marine gastropod mollusk commonly called sea snail, is found along the southern coast of Korea and holds considerable importance as a marine food resource, particularly on Jeju Island, Korea. Data are scarce on the antioxidant activity of hot water extracts from T. cornutus visceral tissue. Therefore, this study was performed to evaluate the antioxidant activities of T. cornutus visceral tissue hot water extract (TVE) and the underlying mechanisms against hydrogen peroxide-induced oxidative stress in Vero cells. The amino acid composition and antioxidant effects of TVE were evaluated. Furthermore, the impact of TVE on the expression of proteins within the mitogen-activated protein kinase (MAPK) pathway is investigated. TVE showed a concentration-dependent enhancement in its scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (IC50 = 1.07 ± 0.06 mg/mL) and hydrogen peroxide (IC50 = 0.33 ± 0.03 mg/mL). TVE reduced intracellular reactive oxygen species (ROS) production and maintained cell viability under H2O2-induced oxidative stress by suppressing apoptosis in Vero cells. Additionally, TVE demonstrated regulatory effects on the MAPK and protein kinase B (Akt) signaling pathways activated by H2O2. In conclusion, the findings from our study propose that TVE holds potential as a bioactive component in the formulation of functional foods.

Cichorium intybus L. Hairy Roots as a Platform for Antimicrobial Activity.

Industrial chicory is an important crop for its high dietary fibre content. Besides inulin, chicory taproots contain interesting secondary metabolite compounds, which possess bioactive properties. Hairy roots are differentiated plant cell cultures that have shown to be feasible biotechnological hosts for the production of several plant-derived molecules. In this study, hairy roots of industrial chicory cultivars were established, and their potential as a source of antimicrobial ingredients was assessed. It was shown that hot water extracts of hairy roots possessed antimicrobial activity against relevant human microbes, whereas corresponding chicory taproots did not show activity. Remarkably, a significant antimicrobial activity of hot water extracts of chicory hairy roots towards methicillin-resistant Staphylococcus aureus was observed, indicating a high potential of hairy roots as a host for production of antimicrobial agents.

Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation.

Phellinus linteus is a famous medicinal mushroom which exhibits various biological activities. This study aimed to investigate the effects of solid-state fermentation by Ph. linteus on the yield of bioactive compounds and antioxidant activities of beans. Four bean substrates were prepared and inoculated with inoculum of three strains of Ph. linteus, respectively. During the cultivation, the harvested samples were dried, grounded, extracted, and determined the contents of bioactive compounds and antioxidant activities. The results indicated that the mung bean fermented by Ph. linteus 04 had the highest polysaccharide content (98.8 mg/g). The highest total phenolic and flavonoid contents were in fermented soybeans by Ph. linteus 03 (15.03 mg gallic acid equivalents/g and 63.24 mg rutin equivalents/g, respectively). The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of hot water extracts were higher than those of ethanolic extracts for fermented beans by three Ph. linteus strains. However, the superoxide anion radical scavenging ability of ethanolic extracts was higher than those of hot water extracts in the fermented beans of the three strains. The ferrous ion (Fe2+)-chelating abilities of hot water extracts were higher than those of ethanolic extracts in fermented beans by Ph. linteus 03 and 04. In contrast, ethanolic extracts were higher than hot water extracts in fermented beans by Ph. linteus 06. Overall, these results indicate that the fermentation by Ph. linteus strains increased the bioactive compounds and antioxidant activities of four beans.

The effect of hot aqueous extract of flax seeds and fenugreek seeds against bacteria that isolated from mouth of smoking people

Research was done to check anti- bacterial activity of hot water extract of flax seeds and fenugreek seeds against bacteria that isolated from mouths of smoking people by using holes method on nutrient agar. Extracts was prepared of seeds of plants that studying in stoke then bacteria that isolated from mouth of different people in different age categories and smokers (UN brush teeth regularly). Some species of bacteria were diagnosis in this experiment which were (Pseudomonas spp. Staphelococcus and Streptococcus spp.) this experiment were measured the diameter of inhibition zone around the holes in petri dishes. Both extracts of Flax and Fenugreek seeds showed an antibacterial activity against bacteria in study, also the Fenugreek seeds extract present more effective than Flax seeds extract on bacteria.

The effect of hot water exctact of Linum usitalissimum and Trigonlla foenum-graecum on bacteria that isolated from mouth

Research was done in Laboratories of biology department-collage of check antibacterial activity of hot water extract of flax seed (Linum usitalissimum) and fenugreek seed (Trigonella foenum-graecum) against bacteria that isolated from mouth by using holes method on nutrient agar. Extracts was prepared of seeds of plants that studying in stoke then bacteria that isolated from mouth of different people in different age categories and do different habits such as (drinking wine ,un brush teeth regularly ). Some species of bacteria were diagnosis in this experiment which were (pseudomonas spp. Staphelococcus and Streptococcus spp.) this experiment were measured the diameter of inhibition zone around the holes in petri dishes. Both extracts of Linum and Trigonella seed showed an antibacterial activity against bacteria in study, also the Trigonella seed extract present more effective than Linum seed extract on bacteria.

Antioxidant Activities of Hot Water Extracts from Mycelial Biomass of Different Combinations of Medicinal Agaricomycetes Mushrooms.

This study aimed to determine the free radical scavenging and antioxidant potential of hot water extracts prepared from different combinations and ratios of submerged cultivated mycelial biomass of medicinal mushrooms. Total phenolic compounds, flavonoid content, and antioxidant activity were evaluated for combined crude hot water extracts from medicinal higher Basidiomycetes mushrooms belonging to ten genera. The results demonstrate that almost all tested combinations were good sources of phenolic compounds and flavonoids, ranging between 16.42 and 18.83 gallic acid equivalents/g and 1.5 and 4.34 mg rutin equivalents/g, respectively. Moreover, free radical scavenging properties were evaluated with the DPPH and ABTS assays and metal chelating effects were investigated. All tested samples and/or extracts demonstrated significant free radical scavenging properties and antioxidant potential.

새싹인삼 분말 열수추출물의 유식품 적용 연구

This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80°C for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80°C. At 80°C, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80°C was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.

천연물 유래 생리활성 소재의 개발

With the recent increase in health concerns, consumer needs for new health function materials have increased. Accordingly, physiological activity such as antibacterial and antioxidant effects of black garlic, black bellflower root, black deodeok, black ginseng, black leek, and pine powder, which have recently increased interest as a health functional material, was reviewed in this study. To examine the antibacterial activity of hot water extracts of each material, E. coli KCTC 2571, E. coli KCTC 1039, S. aureus KCTC 3881, S. aureus KCCM 1135, B. cereus KCCM 11204, L. monocytogenes KCCM 40307, P. aeruginoss KCTC 2513 were examined. The hot water extracts of black onion and black deodeok showed the growth inhibition of all the indicator strains except B. cereus KCCM 11204 and L. monocytogenes KCCM 40307. To examine the anti-oxidation activity of each material, the free radical scavenging test was used. The anti-oxidation activity of hot water extraction of each material was generally superior to that of 70% ethanol extract. And the hot water extracts of pine powder and the black bellflower root showed the excellent anti-oxidation activities, and are expected to be expected as new antioxidant materials.

Extracts of Phellinus linteus, Bamboo (Sasa senanensis) Leaf and Chaga Mushroom (Inonotus obliquus) Exhibit Antitumor Activity through Activating Innate Immunity.

Natural products have attracted great interest for some time as alternative methods against cancers by fulfilling immunomodulating properties. In this study, we investigated the activity of hot water extracts (120 °C, >30 min) of Phellinus linteus, fresh leaves of Kumaizasa bamboo and Chaga mushroom which we called MeshimaMax, for cancer prevention and treatment by using different solid tumor models. In the implanted mouse sarcoma S180 tumor, MeshimaMax treatment significantly inhibited tumor growth when it was applied at the early stage of tumor inoculation. The effect was further confirmed by using carcinogen induced tumors, i.e., azoxymethane (AOM)/dextran sulfate sodium (DSS) induced mouse colon cancer and 7,12-dimethylbenz anthracene (DMBA) induced rat breast cancer. In both cases the occurrences of tumors were remarkably suppressed by administration of MeshimaMax which consists of three components above. More importantly, when MeshimaMax was combined with an anticancer chemotherapeutic drug, the therapeutic effect was remarkably improved. In vitro studies showed that when MeshimaMax was applied to mouse macrophage RAW264.7 cells the phagocytosis of macrophages was significantly activated, which was evaluated by using living yeast cells as well as synthetic nanoparticles. A cytotoxicity assay showed the 50% inhibitory concentration (IC50) was higher than 1 mg/mL and normal cells were 2–3 times more tolerant to MeshimaMax than cancer cells. These findings suggest the potential application of MeshimaMax for cancer prevention and as supplement regimen for anticancer chemotherapy, probably functioning through activation of innate immunity, which may benefit cancer patients as an alternative supplement.

The Effect of Mushroom Extracts on Human Platelet and Blood Coagulation: In vitro Screening of Eight Edible Species.

Cardiovascular diseases remain the leading global cause of mortality indicating the need to identify all possible factors reducing primary and secondary risk. This study screened the in vitro antiplatelet and anticoagulant activities of hot water extracts of eight edible mushroom species (Agaricus bisporus, Auricularia auricularia-judae, Coprinus comatus, Ganoderma lucidum, Hericium erinaceus, Lentinula edodes, Pleurotus eryngii, and Pleurotus ostreatus) increasingly cultivated for human consumption, and compared them to those evoked by acetylsalicylic acid (ASA). The antioxidant capacity and concentration of polysaccharides, phenolic compounds, organic acids, ergosterol, macro elements, and trace elements were also characterized. The most promising antiplatelet effect was exhibited by A. auricularia-judae and P. eryngii extracts as demonstrated by the highest rate of inhibition of adenosine-5′-diphosphate (ADP)-induced and arachidonic acid (AA)-induced aggregation. The response to both extracts exceeded the one evoked by 140 µmol/L of ASA in the ADP test and was comparable to it in the case of the AA test. Such a dual effect was also observed for G. lucidum extract, even though it was proven to be cytotoxic in platelets and leukocytes. The extract of P. ostreatus revealed an additive effect on AA-induced platelet aggregation. None of the mushroom extracts altered the monitored coagulation parameters (prothrombin time, prothrombin ratio, and International Normalized Ratio). The effect of mushroom extracts on platelet function was positively related to their antioxidative properties and concentration of polysaccharides and ergosterol, and inversely related to zinc concentration. The study suggests that selected mushrooms may exert favorable antiplatelet effects, highlighting the need for further experimental and clinical research in this regard.

탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성

The purpose of this study was to investigate the antioxidant and antibacterial activities of hot water and enzyme extracts obtained from plants containing tannin pigments. The antioxidant activities were confirmed by analysis of the total phenolic content, determination of the DPPH and ABTS+ radical scavenging activities and lipid peroxidation experiments. The antibacterial activities were verified using disc diffusion methods against Escherichia coli and Listeria grayi. The IC50 values representing the DPPH radical scavenging activities of the hot water extracts were determined to be 9.4 to 21.5 μg/mL, while the IC50 values of the enzyme extracts were 3.7 to 6.58 μg/mL. It was confirmed that both extracts exhibited a good antioxidant activity comparable to that of ascorbic acid (i.e., 10.5 μg/mL), which is commonly employed for comparison. In addition, the TPC and ABTS+ radical scavenging activities were also significant, and lipid peroxidation experiments demonstrated ≥50% suppression compared to the negative control. Furthermore, the enzyme extracts showed a higher level of activity than the hot water extracts, and the presence of greater quantities of tannin-containing polyphenols in enzyme extracts ensures a high activity even when low extraction temperatures are employed. These results clearly indicate that tannin-containing plant extracts may play an important role in suppressing the free radicals produced by oxidative stress in living organisms, and therefore could exhibit potential for application as new biological materials following additional in-depth research.

Investigation of Antioxidant and Antimicrobial Activities of Different Extracts of Auricularia and Termitomyces Species of Mushrooms.

Mushrooms produce a variety of bioactive compounds that are known to have a potential source of antioxidant and antimicrobial properties. Natural antioxidants can protect against free radicals without any side effects. The purpose of this study was to evaluate the antioxidant and antimicrobial activities of Auricularia and Termitomyces extracts. Specimens of Auricularia and Termitomyces spp. were collected from Kakamega National Reserve Forest in Kenya. Specimens were identified, extracted, and screened for their antioxidant and antimicrobial activities using stable free radical DPPH and colorimetric bioassay methods, respectively. The antimicrobial activity of the extracts was tested against Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, MRSA, Candida albicans, and Candida parapsilosis. The maximum scavenging activity of hot water extract of Auricularia spp. was observed at 70.4% with the IC50 value of 40 μg/mL. Of the three extracts of Termitomyces spp., 70% ethanol extract has shown the highest scavenging activity (63%) with the IC50 value of 50 μg/mL. Chloroform and hot water extracts of Auricularia have shown statistically significantly different antifungal activities against C. parapsilosis (df = 2, F = 22.49, p ≤ 0.05). Of all the organisms, S. aureus was highly susceptible to 70% ethanol and hot water extracts of Termitomyces spp. with minimum inhibitory concentration values of 0.67±0.29 mg/mL. S. aureus and E. coli were the most susceptible and resistant bacteria to the hot water extract, respectively. In conclusion, the extracts of Auricularia spp. and Termitomyces spp. have shown promising antimicrobial and antioxidant activities.

추출 조건을 달리한 참가시나무, 광나무, 누리장나무 잎 열수추출물의 이화학적 특성 및 항산화 활성

The physicochemical properties and antioxidant activities of hot water extracts of Quercus salicina Blume (QS), Ligustrum japonicum (LJ), and Clerodendron trichotomum (CT) leaves were investigated. Hot water extracts of QS, LJ, and CT leaves were prepared at different temperatures (70, 80, and 90℃) and times (1, 2, 3, 4, and 5 h). The lightness (L*), redness (a*) value, pH and soluble solid contents of QS extract were lower than those of other extracts. Compared with the LJ and CT extracts, QS extract showed increased total phenolic (533.11 to 692.67 µg GAE/g) and flavonoid (42.13 to 58.40 µg CE/g) contents and higher 1.1-diphenyl-2-picrylhydrazyl (DPPH, 30.21 to 43.02%), and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS, 26.08 to 28.28%) radical scavenging activities. CT extract showed low total phenolic (212.22 to 361.11 µg GAE/g) and flavonoid (8.93 to 22.60 µg CE/g) contents, as well as DPPH (5.37 to 11.23%), and ABTS (12.17 to 21.47%) radical scavenging activities at all extraction conditions. For QS, LJ, and CT extracts, the extraction conditions that provided optimal physicochemical properties and antioxidant activities were 80℃ for 3 h, 90℃ for 4 h, and 90℃ 5 h, respectively.

덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성

This study was performed in order to determine the effect of roasting (160℃ for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzo-thiazoline)-6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.

해당화(Rosa rugosa Thunb.) 부위별 열수추출물의 항산화 활성 분석

In this study, the antioxidant activities of hot water extracts of Rugosa rose (Rosa rugosa Thunb.) were evaluated. Total phenolic compounds (TPC) and total flavonoid compounds (TFC) were the highest in the leaf extracts at 107.29 mg/g and 24.28 mg/g, respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity was in the following order: flower extract > leaf extract > seed extract > fruit extract. The IC50 values for DPPH and ABTS of the flower extract were 0.87 mg/mℓ and 0.27 mg/mℓ, respectively. The amount of gallic acid was higher in the flower (4.51 mg/g) and leaf extracts (0.97 mg/g) than in the other extracts. Among the fraction (A-F) of each extract, antioxidant activity was the highest in the C fraction of flower extract. It is due to high TPC (3305.43 mg/g) and TFC (878.42 mg/g). Statistical analysis revealed a strong correlation between TFC (or TPC) and radical scavenging activity at p-value < 0.001. Collectively, these results suggest that the hot water extracts of rugosa rose have potential antioxidant effects, and can be used in food, cosmetics, and the pharmaceutical industries.

Structural analysis of an innate immunostimulant from broccoli, <i>Brassica oleracea</i> var. <i>italica </i>

Vegetables are eaten as part of a healthy diet throughout the world, and some are also applied topically as a traditional medicine. We evaluated the innate immunostimulating activities of hot water extracts of various vegetables using the silkworm muscle contraction assay system, and found that broccoli, Brassica oleracea var. italica, contains a strong innate immunostimulant. We purified the innate immunostimulant from broccoli, and characterized the chemical structure by chemical analyses and NMR spectroscopy. The innate immunostimulant comprised galacturonic acid, galactose, glucose, arabinose, and rhamnose, and had a pectic-like polysaccharide structure. To determine the structural motif involved in the innate immunostimulating activity, we modified the structure by chemical and enzymatic treatment, and found that the activity was attenuated by pectinase digestion. These findings suggest that a pectic-like polysaccharide purified from broccoli has innate immune-stimulating activity, for which the polygalacturonic acid structure is necessary.

Development of low calorie roasted radish tea beverage with anti-oxidant activity.

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC50 value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.

Evaluation of Useful Biological Activities of Hot-Water Extracts of Raw-Red Bean and Boiled-Red Bean (Phaseolus radiatus L.)

Raw-red bean (RR) should be boiled in hot water, and only boiled-red bean (BR) has been used in the food industry. In the course of development of functional food using red- bean (Phaseolus radiatus L), hot- water extracts (HWEs) of RR and BR were prepared, respectively and their components and various biological activities were compared. The extraction yield at 100℃ of RR (16.2%) was higher than that of BR (14.8%), and contents of total polyphenols, total flavonoids and reducing sugars of HWE of RR were 2.5-fold, 2.1-fold and 1.5-fold higher than those of HWE of BR. In anti-oxidation activity assay, scavenging activities against DPPH anion and ABTS cation as well as reducing power of RR was higher than those of BR. The results suggest that the anti-oxidant compounds in red bean might be heat-liable or discarded during boiling in hot-water as a cooking drip. Unexpectedly, nitrite scavenging activity was stronger in HWE of BR than RR. In anti-microbial activity assay, HWE of RR (500 μg/disc) showed growth inhibition activity against gram-positive bacteria, whereas HWE of BR did not show any activity against any tested bacteria and fungi. Assay of in-vitro anti-diabetes and anti-thrombosis activities, which were previously reported in ethanol extract of red-bean, revealed that HWEs of RR and BR did not show significant activities against α-amylase, α-glucosidase, thrombin, prothrombin, or blood coagulation factors. Our results suggest that the anti-oxidation, anti-diabetes and anti-thrombosis activities of HWEs of RR and BR were lower than those of ethanol extracts of red bean, and bioactive substances in RR were destroyed during boiling or discarded after boiling. Further research on suitable boiling and re-use of cooking drip of red bean is necessary.

Yakammaoto inhibits enterovirus 71 infection by reducing viral attachment, internalization, replication, and translation

Enterovirus 71 (EV71) can cause central nervous system infections with mortality and neurologic sequelae. At present, there is no effective therapeutic modality for EV71 infection. The infection is more common in families with poor socioeconomic status. Therefore, finding a readily available, cost-effective therapeutic modality would be very helpful to these socioeconomically disadvantaged families. Yakammaoto is a cheap and readily available traditional prescription that is proven to have antiviral activity against coxsackievirus B4 (CVB4). CVB4 and EV71 are enteroviruses. In this study, we evaluated the antiviral activity of hot water extract of yakammaoto against EV71. The results of plaque reduction assay and flow cytometry demonstrated that yakammaoto dose dependently inhibited EV71 infection. In addition, reverse transcription-polymerase chain reaction (RT-PCR) and quantitative RT-PCR results showed that yakammaoto reduced viral replication. Western blotting analysis showed that yakammaoto can inhibit viral protein production. Thus, our results suggest that yakammaoto should be considered to manage EV71 infection in the future.