• Archives of Plastic Surgery
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• v.35 no.4
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• pp.471-479
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• 2008

Purpose: Sunken eyelid is a deformity of upper eyelid due to atrophy of periocular fat tissue, loss of skin elasticity. It causes the skin retraction of eyelid and unfavorable fold. Sunken eyelid occurs from the results of natural aging process, facial trauma, complication of previous periocular surgery, etc. We acquired a satisfied correction of sunken eyelid and unfavorable fold using autologous fat injection only. The aim of this study is a assessment of autologous fat injection for correction of sunken eyelid accompanied with unfavorable fold. Methods: From August 2002 to March 2006, we performed 37 cases of correction of sunken eyelid with unfavorable fold using autologous fat injection. They were all females with ages ranged from 23 to 63. Fat was harvested from lower abdomen and centrifuged with Coleman system. Multi-layered injection of purified fat was done from orbital fat layer to orbicularis oculi muscle. Results: Overall, improvement of sunken eye and unfavorable fold was observed in the majority of the patients. Discomfort of eye opening was improved in 24 patients. The average injection volume was 1.33 mL in right eyelid, 1.31 mL in left eyelid at first injection. Second injection was done in patients who absorption of injected fat was noted with. No specific complications were observed. Conclusion: Natural and attractive upper eyelid was acquired from fat injection only in sunken eyelid with unfavorable fold. To the authors' knowledge, it is desirable for sunken eyelid accompanied with unfavorable fold to be treated with autologous fat injection at first. Although some shortcomings are substantial, autologous fat injection is easy and effective method for correction of unfavorable fold in sunken eyelid without specific complication.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.137-140
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• 2003

Anti-obesity effect of a new dietary supplement (3D-relax) in high-fat fed rats. The aim of this study was to assess the effects of 3D-relax; a proprietary formulation containing hydroxycitrate (233 mg/g), carnitine (150 mg/g) and red pepper (150 mg/g); on body weight, body fat, and serum lipids levels in rats fed a high-fat diet. Male SD 7-wk-old rats (n=8) were fed a high fat diet [52% total dietary energy (E%) from fat, 15.4 E% protein, 32.6E% carbohydrate] with or without 3D-relax administration (1 g/kg body weight/day) for 3 weeks. Administration of 3D-relax significantly reduced the increase in body weight compared to the group fed high fat without 3D-relax. Food efficiency ratio (FER) tended to be decreased with administration of 3D-relax, but was not significant. The perirenal and epididymal fat pad weights of vats administered 3D-relax were significantly lower than those of the high fat group that did not ingest 3D-relax during the 3 weeks. The oral administration of 3D-relax significantly increased HDL-cholesterol level and lowered total cholesterol level compared to those of high fat alone group. These results suggest that 3D-relax reduced body weight and fat gains, and those effects are presumably linked to its inhibitory effects on lipogenesis.

• The Research Journal of the Costume Culture
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• v.10 no.6
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• pp.735-747
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• 2002

This study aimed at investigating the change of fat in each body part according to the wearing of sport underwear made of specially-processed materials. in this study. 6 females made up of three early twenties, and three later thirties took part in the exercises for 12 weeks to to out the change of fat amount in body, square of body part by CT and obesity after and before an exercise. The results are as follows: In the obesity condition after and before an exercise, Roller's index shows that in case of 51 and 54, one level was lowered concerning the basic physical strength and optimal index was not changed. In the silhouette between body frames. there are differences between ages. The body fat rate decreased 35.95% on the average. and the amount of the body fat of females in twenties was more than that in thirties. The amount of body fat decrease with the lapse of exercising time, while the amount of body fat shows increased of 0.75%, which showed the minus correlation. The rate of averaged flat by CT went up after an exercise in every body part. and also the decreased value of subcutaneous fat was not proportioned to that of weight and girth. Inbody parts, the lower abdomen was shown 49.7%, navel part 47.7% and waist part 37.3% each in numerical value. In the thickness of subcutaneous fat concerning waist, the value of front-center line was the lowest, and followed by rear-center line and lateral line. 1204degree part in the navel showed the most fat layed, and the lowest fat layed was in the lateral part. Concerning the lower part of abdomen, under-skin fat was the most layed in 120degree part like that of navel part.

• Journal of Gastric Cancer
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• v.15 no.1
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• pp.39-45
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• 2015

Purpose: Recent studies have revealed recurrent alterations in the cell adhesion gene FAT4, a candidate tumor suppressor gene, in cancer. FAT atypical cadherin 4 (FAT4) is a transmembrane receptor involved in the Hippo signaling pathway, which is involved in the control of organ size. Here, we investigated the loss of FAT4 expression and its association with clinicopathological risk factors in gastric cancer. Materials and Methods: We assessed the expression of FAT4 by using immunohistochemistry on three tissue microarrays containing samples from 136 gastric cancer cases, radically resected in the Soonchunhyang University Cheonan Hospital between July 2006 and June 2008. Cytoplasmic immunoexpression of FAT4 was semi-quantitatively scored using the H-score system. An H-score of ${\geq}10$ was considered positive for FAT4 expression. Results: Variable cytoplasmic expressions of FAT4 were observed in gastric cancers, with 33 cases (24.3%) showing loss of expression (H-score <10). Loss of FAT4 expression was associated with an increased rate of perineural invasion (H-score <10 vs. ${\geq}10$, 36.4% vs. 16.5%, P=0.015), high pathologic T stage (P=0.015), high tumor-node-metastasis stage (P=0.017), and reduced disease-free survival time (H-score <10 vs. ${\geq}10$, mean survival $62.7{\pm}7.3$ months vs. $79.1{\pm}3.1$ months, P=0.025). However, no association was found between the loss of FAT4 expression and tumor size, gross type, histologic subtype, Lauren classification, lymphovascular invasion, or overall survival. Conclusions: Loss of FAT4 expression appears to be associated with invasiveness in gastric cancer.

• Journal of Veterinary Science
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• v.23 no.6
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• pp.70.1-70.13
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• 2022

Background: Fat stranding is a non-specific finding of an increased fat attenuation on computed tomography (CT) images. Fat stranding is used for detecting the underlying lesion in humans. Objectives: To assess the clinical significance of fat stranding on CT images for identifying the underlying cause in dogs and cats. Methods: In this retrospective study, the incidence, location, extent, distribution, and pattern of fat stranding were assessed on CT studies obtained from 134 cases. Results: Fat stranding was found in 38% (51/134) of all cases and in 35% (37/107) of tumors, which was significantly higher in malignant tumors (44%) than benign tumors (12%). Moreover, fat stranding was found in more than two areas in malignant tumors (16/33) and in a single area in benign tumors (4/4). In inflammation, fat stranding was demonstrated in 54% (7/13) in a single area (7/7) as a focal distribution (6/7). In trauma, fat stranding was revealed in 50% (7/14) and most were in multiple areas (6/7). Regardless of the etiologies, fat stranding was always around the underlying lesion and a reticular pattern was the most common presentation. Logistic regression analysis revealed that multiple areas (p = 0.040) of fat stranding and a reticulonodular pattern (p = 0.022) are the significant predictors of malignant tumor. Conclusions: These findings indicated that CT fat stranding can be used as a clue for identifying the underlying lesion and can be useful for narrowing the differential list based on the extent and pattern.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.872-877
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• 2017

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.47-54
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• 2017

There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from $43^{\circ}C$ to $37^{\circ}C$ and $40^{\circ}C$. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.

• The Journal of Internal Korean Medicine
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• v.21 no.3
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• pp.461-465
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• 2000

The effects of 3% Cortex Eucommiae extracts on serum lipid contents were evaluated in rats. Forty-two male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into seven groups and fed different fat diets for four weeks. Each group was administered with following group: Control, basal fat diet, saturated fat diet and unsaturated fat diet respectively was fed 1% cholesterol, Cortex Eucommiae extracts 3%. The contents of serum lipid contents triglyceride in the basal fat diet group were higher than those of control group. The contents of total-cholesterol in serum of the saturated fat diet group was significantly higher than other group. The contents of HDL-cholesterol in serum of the 3% Cortex Eucommiae extract group were higher than those other fat diet group. The contents of LDL-cholesterol in serum of the 3% Cortex Eucommiae ex1ract group was lower than other fat diet groups. These results suggest that 3% Cortex Eucommiae extract group may reduced elevated levels of serum lipid contents in rats different fed fat diet.

• Nutritional Sciences
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• v.5 no.4
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• pp.184-189
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• 2002

The effects of dietary Int levels on lipid metabolism under fixed P/S (1.3) and n-6/n-3 (5.1) fatty acid ratios were examined in rats using palm oil, soybean oil and perilla oil. These ratios correspond to the recommended composition of dietary fat for humans. The range of dietary fat levels was 5-20% by weight (11.8-39.3% of total energy). The levels of dietary fat did not influence the concentrations of serum and liver cholesterol, whereas the level of triglycerides was gradually elevated with increasing levels of dietary fat, especially in the liver. The fatty acid composition of tissue phosphatidylcholine seemed to vary with the different levels of fat. The ratio of linoleic acid to arachidonic acid was increased more significantly in the heart than in the liver. In adipose tissue total lipids, the percentages of saturated and monounsaturated fatty acids decreased, whereas the percentage of polyunsaturated fatty acid increased, with increasing dietary Int levels. In addition, though the level of aortic prostacyclin was not uniformly affected by increasing dietary fat levels, thromboxane A2 production by platelets tended to increase with higher levels of dietary fat, suggesting an increased risk of thrombosis in this situation. Thus, even though dietary fat may have desirable compositions of fatty acids, these excessive consumption can produce unfavorable metabolic responses.