• Applied Biological Chemistry
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• 제48권4호
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• pp.411-417
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• 2005

마우스 대식세포주인 RAW264.7 세포에서 곽향(Agastache rugosa)을 포함한 21종의 한약재에서 제조한 열수추출물의 NO생산에 대한 조절효과를 조사하였다. 모든 한약재 추출물은 LPS자극으로 생산된 NO에 대하여 뚜렷한 소거활성을 보이지 않았으나, LPS 무처리 조건에서 곽향이 RAW264.7 세포의 NO생산을 강력하게 유도하였다. $200{\mu}M$의 NOS2의 저해제인 $N^G-monomethyl-L-arginine(N^GMMA$)의 처리에 의하여 곽향이 유도하는 NO 생산은 유의적으로 감소되었다. 또한 $NF-{\kappa}B$ 저해제인 pyrrolidine dithiocarbamate(PDTC)의 처리로 NO 생산이 $100{\mu}M$에서 약 79%까지 감소하였다. 이상의 실험 결과는 곽향 열수추출물이 RAW264.7 세포의 NOS2 발현의 이차적인 세포 내 신호를 발생시킬 수 있으며, NO는 L-arginine 의존적 경로에 의하여 생성된다는 사실을 시사하였다.

• 한국축산식품학회지
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• 제34권3호
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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.