Colla corii asini were purchased from the Korea Medicinal Herbs Association (Yeongcheon, Korea). The identification of
Colla corii asini was confirmed by Professor KiHwan Bae of the College of Pharmacy, Chungnam National University (Daejeon, Korea), and all voucher specimens were deposited in the herbal bank in the Korea Institute of Oriental Medicine (KIOM, Korea).
To prepare the Colla corii asini ethanol extract (CEE), Colla corii asini (50 g) was grounded to powder, then suspended in 70% ethanol (300 ml) on shaking incubator (100 rpm) for 24 h at 40 °C. The solution was filtered through a
nylon net filter (60 μm; Millipore Co., Denver, MA, USA), and then deposited overnight. The supernatant was lyophilized, and then the dried pellet (the yield, 1.66%) was stored at −20 °C until use. Also, to prepared the Colla corii asini water extract (CWE), Colla corii asini (50 g) were placed in 1000 mL distilled water and then extracted during 2 h of heating at 115 °C (Gyeongseo Extractor Cosmos-600, Inchon, Korea), and the solution was filtered using standard testing sieves (140 μm) (Retsch, Haan, Germany). The supernatant was lyophilized, and then the dried pellet (the yield, 38.70%) was stored at −20 °C until use.
Park K.I., Lee M.R., Oh T.W., Kim K.Y, & Ma J.Y. (2017). Antibacterial activity and effects of Colla corii asini on Salmonella typhimurium invasion in vitro and in vivo. BMC Complementary and Alternative Medicine, 17, 520.