• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.197-205
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• 2011

This study was carried out to investigate the dietary effects of Monascus pilosus mycelial extract on obesity in high-fat with cholesterol-induced obese rat models. It was observed that M. pilosus mycelial extract contains $25.85{\pm}1.98mg%$ of total monacolin K without citrinin by highperformance liquid chromatography (HPLC). The rats were randomly divided into 2 groups; normal control and a high-fat with cholesterol diet group. The high-fat with cholesterol diet group was fed a 5L79 diet with an added 15% lard and 1% cholesterol supplemented diet for 3 weeks for induction of obesity. After induction, obesity was confirmed by checking obesity indexes, the animals were divided into 4 groups (n=5); first, the normal control (NC), and then taken from the obese model of rats, a high-fat with cholesterol diet obesity control group (HF), 0.5% M. pilosus mycelial extract supplemented high-fat with cholesterol diet group (MPMs), 2% conjugated linoleic acid supplemented high-fat with cholesterol diet group (CLA) for 7 weeks. Body weight gains, obesity indexes, and body fat contents in the experimental groups (MPMs and CLA) were decreased compared with HF group. Feed Efficiency Ratio (FER) in MPMs was significantly lower than that of HF without change of feed intake. These results suggested that the anti-obesity effects of the M. pilosus mycelial extracts (MPMs) could prevent obesity induced by high-fat with cholesterol diet possibly via inhibition of lipid absorption.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.988-1010
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• 2024

Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyunsaturated fatty acids (PUFAs) vastly exceed the amount of ω-3 PUFAs, with ω-6/ω-3 ratios ranging from 10:1 to 25:1. ω-6 PUFAs, such as arachidonic acid, have pro-inflammatory effects and increase obesity. On the other hand, ω-3 PUFAs, including eicosapentaenoic acid and docosahexaenoic acid, have anti-inflammatory and anti-obesity effects. Linoleic acid (LA) and alpha-linolenic acid (ALA) are synthesized in almost all higher plants, algae, and some fungi. However, in humans and animals, they are essential fatty acids and must be consumed through diet or supplementation. Therefore, balancing LA/ALA ratios is essential for obesity prevention and human health. Monogastric animals such as pigs and chickens can produce meat and eggs fortified with ω-3 PUFAs by controlling dietary fatty acid (FA). Additionally, ruminant animals such as feeder cattle and lactating dairy cows can opt for feed supplementation with ω-3 PUFAs sources and rumen-protected microencapsulated FAs or pasture finishing. This method can produce ω-3 PUFAs and conjugated linoleic acid (CLA) fortified meat, milk, and cheese. A high ω-6/ω-3 ratio is associated with proinflammation and obesity, whereas a balanced ratio reduces inflammation and obesity. Additionally, probiotics containing lactic acid bacteria are necessary, which reduces inflammation and obesity by converting ω-6 PUFAs into functional metabolites such as 10-hydroxy-cis-12-octadecenoic acid and CLA.

• Proceedings of the Korean Society of Veterinary Pathology Conference
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• 2004.10a
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• pp.17-17
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• 2004

• Food Science of Animal Resources
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• v.30 no.2
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.962-970
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• 2012

This study aimed to investigate the effects of ruminal infusion of garlic oil (GO) on fermentation dynamics, fatty acid (FA) profile, and abundance of bacteria involved in biohydrogenation in the rumen. Six wethers fitted with ruminal fistula were assigned to two groups for cross-over design with a 14-d interval. Each 30-d experimental period consisted of a 27-d adaptation and a 3-d sample collection. Goats were fed a basal diet without (control) or with GO ruminal infusion (0.8 g/d). Ruminal contents collected before (0 h) and at 2, 4, 6, 8, and 10 h after morning feeding were used for fermentation analysis, and 0 h samples were further used for FA determination and DNA extraction. Garlic oil had no influence on dry matter intakes of concentrate and hay. During ruminal fermentation, GO had no effects on total VFA concentration and individual VFA molar proportions, whereas GO increased the concentrations of ammonia nitrogen and microbial crude protein (p<0.05). Compared with control, GO group took a longer time for total VFA concentration and propionate molar proportion to reach their respective maxima after morning feeding. The ratio of acetate to propionate in control reduced sharply after morning feeding, whereas it remained relatively stable in GO group. Fatty acid analysis showed that GO reduced saturated FA proportion (p<0.05), while increasing the proportions of C18, t11-18:1 (TVA), c9,t11-conjugated linoleic acid (c9,t11-CLA), t10,c12-CLA, and polyunsaturated FA (p<0.05). The values of TVA/(c9,t11-CLA+TVA) and C18:0/(TVA+C18:0) were reduced by GO (p<0.05). Real-time PCR showed that GO tended to reduce Butyrivibrio proteoclasticus abundance (p = 0.058), whereas GO had no effect on total abundance of the Butyrivibrio group bacteria. A low correlation was found between B. proteoclasticus abundance and C18:0/(TVA+C18:0) (p = 0.910). The changes of fermentation over time suggested a role of GO in delaying the fermentation process and maintaining a relatively modest change of ruminal environment. The inhibitory effects of GO on the final step of biohydrogenation may be related to its antibacterial activity against B. proteoclasticus and other unknown bacteria involved.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.206-213
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• 2011

Hepatoprotective effects of Monascus pilosus mycelial ethanol extract (MPME) were examined in high-fat diet induced-obese rats. The rats were randomly divided into 2 groups; normal control (NC) and a high-fat and high cholesterol diet group (HFC). The HFC diet group was fed a 5L79 diet supplemented with 15% lard and 1% cholesterol for 3 weeks for induction of obesity. And then, the rats were divided into 4 groups (n=5); the NC, a HFC diet obesity control group (HF), 0.5% MPME supplemented HFC diet group (MPM), and 2% conjugated linoleic acid (CLA) supplemented HFC diet group for 7 weeks. Whereas the daily weight gain of NC and HFC groups were 3.48 g and 4.48 g, respectively, those of MPM and CLA were 3.09 g and 4.38 g, respectively. Furthermore, activity of serum alanine and aspartic aminotransferase in HF was markedly higher than those of NC group, but, the activity in MPM and CLA was significantly lower than HF. Hepatic reduced glutathione content in MPM and CLA was higher than HF. On the contrary, hepatic lipid peroxide content in MPM and CLA was significantly lower than HF. In conclusion, although the precise mechanisms of the hepatoprotective effects of the MPME in this study are unknown, our study provides experimental evidence that MPME may prevent obesity and hepatic damage by high-fat and high cholesterol diet via inhibition of lipid absorption and induction of reactive oxygen spices scavenging enzyme such as superoxide dismutase.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.721-724
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• 2009

Astaxanthin is a valuable pigment source for many aquacultured species, including salmonoids, shrimp, sea bream, and ornamental species. Conjugated linoleic acid (CLA) and ascidian tunic extracts were mixed with the basal diet of rainbow trout to investigate their pigmentation effects. Synthetic Carophyll Pink and natural carotenoids that came from the tunic extracts were incorporated into muscle and skin tissues. The main carotenoids found in muscle after 8 weeks were canthaxanthin in CP12 (13.4%), and CP52 (17.2%), and astaxanthin in CP12 (58.5%), and CP52 (59.2%) in the Carophyll Pink group, while those in skin were canthaxanthin in CP14 (34.5%), and CP54 (29.2%), and astaxanthin in CP14 (32.0%), and CP54 (36.5%) in the ascidian tunic extract group. The total carotenoid content in skin (53.0-69.3 mg/kg) was greater than that in muscle (9.5-13.8 mg/kg).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.104.1-104
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• 2003

홍화유를 35$^{\circ}C$, 8$0^{\circ}C$ 추출조건 온도에서 각각 1, 3, 6시간 추출하여 HPLC 사용하여 $\alpha$,${\gamma}$,$\delta$-tocopherol 정량하였다. 정량결과 $\alpha$-tocopherol 함량이 ${\gamma}$-tocopherol 함량 보다 높게 나타났으며 $\delta$-tocopherol은 검출되지 않았다 총 tocopherol 함량은 35$^{\circ}C$ 추출조건에서 보다 8$0^{\circ}C$ 추출조건에서 높게 나타났으며 8$0^{\circ}C$ 6시간 추출조건에서 0.23%라는 함량을 나타났다. 또한 반응표면분석에 의하여 홍화유 추출조건에 따른 campesterol, stigmasterol, $\beta$-sitosterol 및 total sterol의 추출 최적화를 모니터링하였으며, 추출온도(35~75$^{\circ}C$, X$_1$), 추출시간(1~11시간, X$_2$), 시료의 전처리 가공 온도(60~10$0^{\circ}C$, X$_3$)를 변수로 한 중심합성계획으로 추출조건을 최적화하였다 추출온도, 추출시간 및 시료의 전처리 가공 온도가 각각 54.69$^{\circ}C$, 4.02시간, 98.37$^{\circ}C$ 이었을 때 campesterol은 0.3852% 추출율을 보였으나 stigmasterol, $\beta$-sitosterol 및 total sterol 반응표면분석 결과 유의차가 없었다. 한편, 추출된 홍화유와 conjugated linoleic acid (CLA)를 1:3 ㏖ 비율로 혼합한 후 고정화효소인 IM60 lipased와 1, 2, 3, 6, 24시간 동안 합성하여 재구성지질을 생성하고 GC에 의해 지방산 조성을 분석한 결과, 총 CLA의 함량은 각각 2.134%, 6.524%, 8.606%, 21.590%, 31.791%로 증가됨을 알 수 있었다.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.435-442
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• 2013

This study investigated the carcass characteristics and conjugated linoleic acid (CLA) content in Hanwoo steers that received supplementary rice bran (Rice bran group) and roasted soybeans (Roasted soybean group) into their finishing concentrates. The final body weight was 754.58, 783.33, and 755.67 kg, and the average daily gain was 0.50, 0.57, and 0.50 kg for the Control, Rice bran, and Roasted soybean group, respectively, showing no statistical differences. Feed requirements for the Rice bran group were 14.5% higher than the Control and 12.8% higher than the Roasted soybean group. No statistical differences were found in indices for carcass yield and quality grade between the groups. The composition of c9, t11 CLA in perirenal fats was significantly higher in the Roasted soybean group (0.21%) compared to the Rice bran group (0.15%) and Control (0.16%) groups (p<0.05). The composition of c9, t11 CLA in the M. Longissimus dorsi was also higher in the Roasted soybean group (0.21%) compared to the Control (0.16%) group. The composition of t10, c12 CLA in the M. Longissimus dorsi was statistically lower in the Roasted soybean group compared to the Control group (p<0.05). In perirenal fats, the composition of t11 trans-vaccenic acid (TVA) was significantly (p<0.05) higher in the Roasted soybean group compared to the control group. The TVA composition in the Roasted soybean group increased to 15.09 and 6.92%, respectively, in subcutaneous and M. Longissimus dorsi fats comparing to the Control group, without statistical differences between the treatment groups. In conclusion, rice bran is beneficial for improving feed efficiencies, while roasted soybeans are effective for increasing CLA in the M. Longissimus dorsi of Hanwoo steers.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.283-296
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• 2003

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.