• Journal of Nutrition and Health
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• 제27권5호
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• pp.419-428
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• 1994

To investigate the effect of dietary menhaden oil on protein kinase C (PKC) activity and membrane phospholipid composition in epidermal cells, female BALB/C mice were fed either menhaden oil or corn oil with two different levels(5% or 20%) for 6 weeks. Membrane phosphatidycholine(PC) was decreased in menhaden oil-fed group. Eicosapentaenoic acid(EPA) and Docosahexaenoic acid(DHA) were only presented in the acyl chain of membrane phospholipid of menhaden oil-fed mice, so that membrane fluidity of the group could be different from the other group. Both cytosolic and membrane-associated PKC activity in epidermal cells were decreased in menhaden oil-fed mice when compare with corn oil-fed mice. Furthermore, rate of PKC transfer from cytosol to membrane in menhaden oil-fed group was not as fast as in corn oil-fed group. Based on these observations, dietary menhaden oil might act differently from other dietary fat in carcinogenesis.

• Journal of Nutrition and Health
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• 제23권1호
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• pp.37-43
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• 1990

본 연구는 산업체 근로자의 Sodium섭취 실태를 파악하므로서 효율적인 식사관리와 건강관리의 기초자료를 얻고자 서울 시내 H타이어 공장에 근무하는 건강한 성인남자 40명을 대상으로 3일간의 식사분석과 뇨분석을 행한 것이다. 열량섭취는 1일 평균 3,185$\pm$813(mean$\pm$SD)kcal 였으며 영양소 섭취량은 당질이 541.8$\pm$144.5g, 단백질이 127.2$\pm$61.0g, 지방질이 56.8$\pm$42.7g이었고 총 열량의 68%, 16%, 16%를 차지했다. 식사분석에 의한 Sodium섭취량은 225.3$\pm$75.2mEq(13.2$\pm$4.4g Nacl)였으며 뇨중의 Sodium 배설량은 232.8$\pm$63.8mEq(13.7$\pm$3.5g NaCl)였다. 주요 음식의 1회 순섭취량에 대한 Sodium섭취는 국종류에서 가장 많았으며 1일 섭취하는 식사의 Sodium분포는 밥에서 6.9%, 국 35.7%, 반찬류 49.4%, 식탁에서 사용하는 조미료로서 5.1%, 간식에서 2.9%이었다. 당질섭취와 Sodium섭취, 단백질 섭취와 Sodium섭취 사이에는 강한 양의 상관을 보였다.

• 한국식품저장유통학회지
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• 제10권1호
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• pp.32-36
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• 2003

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a$_{w}$ , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a$_{w}$ 가 증가할수록, 저장온도가 높을수록 급격히 나빠지는 경향을 보였고 기체 및 광 차단 효과가 적은 포장지에 포장한 시료일수록 품질 안정성은 악화되었다.

• 한국식품영양과학회지
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• 제19권2호
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• pp.163-167
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• 1990

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.

• 한국응용과학기술학회지
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• 제7권1호
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• pp.25-30
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• 1990

The seeds of 16 domestic plants were studied for their moisture, total lipids and fatty acid composition. Of the 16 seeds, chestnut, corn, mungbean and ginko nut yielded less than 9% by weight of total lipids compared to others that gave 20-73%. The identified fatty acids from the seed lipids ranged from lauric acid (12:0) to lignoceric acid(24:0). It was intended in this study to classify the seed lipids according to their major fatty acids: Group t-Oleic acid; Group 2-0leic acid and linoleic acid; Group 3-linoleic acid; Group 4-linolenic acid ; Group 5-erucic acid ; Group 6-ricinoleic acid. The saturated fatty acid content of mungbean (33%) was the highest among the seed lipids studied. The highest value for the P/S fatty acid ratio(10) was in perilla.

• Journal of Nutrition and Health
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• 제14권3호
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• pp.117-123
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• 1981

The lipid composition of total serum lipids were investigated by latroscan TH-10 TLC analyzer in 69 healthy subjects and 62 patients with hypercholesterolemia. Total serum lipids level in healthy subjects was higher in females than males. There was a increase in total serum lipids level with increasing total serum cholesterol level in patients with hypercholesterolemia, regardless sex. Total serum lipids obtained from healthy subjects and patients with hypercholesterolemia were separated into phospholipids, free cholesterol, free fatty acids, triglycerides and cholesterol esters. Increasing the level of total serum cholesterol in the patients resulted in a decrease in the level of phospholipids, which was a major lipid fraction, indicating that HDL level in the patients was also decreased. However, cholesterol esters, triglycerides and free cholesterol levels in the patients were higher than those found in healthy subjects. The FC/CE ratio for male patients was lower than for healthy males, while in female patients, this ratio was similar to that observed in healthy females.

• 한국식품과학회지
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• 제13권1호
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• Applied Biological Chemistry
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• 제34권1호
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• pp.8-13
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• 1991

자동 산화된 지방질이 효소 활성에 미치는 영향을 알아보기 위하여 각기 다른 수분활성도하에서 산화시킨 모델 시료에 대하여 산화 정도를 측정하고 분리된 단백질의 용해도 및 효소 활성도를 분석한 결과 산화가 진행되면서 과산화물가와 thiobarbituric acid(TBA)가는 증가한 반면 단백질의 용해도는 감소되고 호소 활성은 수분활성도가 높을수록 크게 감소되었다.

• 한국식품과학회지
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• 제16권1호
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• pp.113-119
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• 1984

쌀겨에 존재하는 지방산 분해효소와 페르옥시다아제를 불활성화 함에 있어서 쌀겨의 초기 수분함량 및 무게와 마이크로파 처리 시간이 중요한 변수들임이 실험결과 알려졌으며, 이들 변수가 지방질 분해효소의 불활성화와 처리중의 쌀겨의 무게 감소에 미치는 영향을 측정하기 위한 추정 방정식을 구하기 위하여 다음 희귀분석법을 사용하였다. 또한 마이크로파 공정을 거친 쌀겨로부터 기름을 추출한 경우 이 기름의 산값과 추출율에는 아무런 변화가 없음을 발견하였다.

• KSBB Journal
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• 제9권2호
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• pp.174-179
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• 1994

최근 산업적으로 다양한 용도로 응용되고 있는 chitin을 게 껍질로부터 분리하였고 그 특성을 규명하였다. Chitin의 분리는 무기물 제거, 단백질 제거 및 탈색단계를 거쳐 이루어졌으며, 얻어진 chitin은 무기물 함량이 0.5% 이내였고, 단백질과 지방질이 거의 제거된 백색분말이였다. IR 분석결과 Sigma제품과 거의 같은 특성을 나타내었고, 단백질 제거 조건에 따라 chitin의 주요 특성치인 탈아세틸화도와 평균 분자량이 다르게 나타났다. 탈아세틸화도는 Sigma 제품보다 상당히 높았고, 점도평균 분자량은 $2.3{\times}10^5~3.0{\times}10^5$ 범위였다. SEM 분석결과 얻어진 chitin은 fibril 형태를 갖고 있음을 확인하였다.