• Applied Biological Chemistry
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• v.48 no.4
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• pp.411-417
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• 2005

Aqueous extracts were prepared from 21 medicinal herbs including Herba Pogostemi (Agastache rugosa) to examine their modulatory effects on NO production in mouse macrophage cell line RAW264.7 cells. While almost all medicinal herb extracts failed to show marked scavenging activities to NO produced by LPS stimulation, only Herba Pogostemi showed a rather strong induction of NO production in RAW264.7 cells without stimulation with LPS. When we treated the cell with $200{\mu}M\;of\;N^G-monomethyl-L-arginine\;(N^GMMA)$, a NOS2 inhibitor, a significant reduction in NO production could be observed. Moreover, a treatment of $100{\mu}M$ pyrrolidine dithiocarbamate (PDTC) led to about a 79% reduction of NO production. These results demonstrated that the aqueous extract of Herba Pogostemi might provide a second signal for the expression of NOS2 in RAW264.7 cells, and suggested that Herba Pogostemi induces NO production through L-argininedependent pathway.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.395-402
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• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.