• The Korean Journal of Physiology and Pharmacology
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• 제18권3호
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• pp.255-261
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• 2014

Essential fatty acid (EFA) is known to be required for the body to function normally and healthily. However, the effect of EFA on glucose uptake in skeletal muscle has not yet been fully investigated. In this study, we examined the effect of two EFAs, linoleic acid (LA) and ${\alpha}$-linolenic acid (ALA), on glucose uptake of C2C12 skeletal muscle cells and investigated the mechanism underlying the stimulatory effect of polyunsaturated EFAs in comparison with monounsaturated oleic acid (OA). In palmitic acid (PA)-induced insulin resistant cells, the co-treatment of EFAs and OA with PA almost restored the PA-induced decrease in the basal and insulin-stimulated 2-NBDG (fluorescent D-glucose analogue) uptake, respectively. Two EFAs and OA significantly protected PA-induced suppression of insulin signaling, respectively, which was confirmed by the increased levels of Akt phosphorylation and serine/threonine kinases ($PKC{\theta}$ and JNK) dephosphorylation in the western blot analysis. In PA-untreated, control cells, the treatment of $500{\mu}M$ EFA significantly stimulated 2-NBDG uptake, whereas OA did not. Phosphorylation of AMP-activated protein kinase (AMPK) and one of its downstream molecules, acetyl-CoA carboxylase (ACC) was markedly induced by EFA, but not OA. In addition, EFA-stimulated 2-NBDG uptake was significantly inhibited by the pre-treatment of a specific AMPK inhibitor, adenine 9-${\beta}$-D-arabinofuranoside (araA). These data suggest that the restoration of suppressed insulin signaling at PA-induced insulin resistant condition and AMPK activation are involved at least in the stimulatory effect of EFA on glucose uptake in C2C12 skeletal muscle cells.

• 한국산학기술학회논문지
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• 제15권6호
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• pp.4032-4038
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• 2014

식물성지방산 고형비누는 검화법 제조 후 수분증발 및 경도를 위한 건조과정이 필요하며, 주로 천연성분의 첨가물을 혼합하여 제조하고 있으나 그동안의 연구는 식물성고형비누의 사용성에 관한 연구가 대부분으로 천연성분이 혼합된 식물성 지방산 고형비누의 물리적 특성과 관련된 연구는 미비한 상태이다. 이에 본 연구는 고형비누가 건조되는 기간과 첨가물(tea tree E.O, $TiO_2$)에 따른 비누의 물성 변화(pH, 표면장력, 임계미셀농도, 세정력)를 pH paper, Du Nouy 측정법, 침전법과 초음파 세척기를 이용하여 비교 관찰하고자 하였다. 식물성지방산 고형비누는 첨가물의 혼합여부와 상관없이 pH가 동일하게 나타났으며, 건조 2주~12주까지 pH8로 변화가 없었다. 또한, 표면장력과 CMC 측정결과 $TiO_2$가 첨가된 비누만 건조기간과 상관없이 62.5mg/L로 일정한 값을 보였으며, 다른 비누시료는 건조 4주째만 CMC가 25mg/L로 낮아졌다. 세정력 측정 결과 4주간 건조한 Tea tree E.O, $TiO_2$를 혼합한 식물성지방산 고형비누의 제거효율은 4.50~4.65%로 첨가물이 없는 식물성지방산 고형비누의 제거효율 3.62~3.92%보다 세정력이 높게 나타났다.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

• Asian Pacific Journal of Cancer Prevention
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• 제16권16호
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• pp.6841-6843
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• 2015

Omega-3 polyunsaturated fatty acids (${\omega}$-3 PUFAs) are essential nutrients for human beings and their potential roles against cancer development and progression have become of wide concern recently. Some studies have suggested that perioperative supplementation with omega-3 fatty acids may have beneficial effects in gastrointestinal cancer patients undergoing surgery, while other researchers reported contrary results. This paper reviews recent research to establish therapeutic effects as well as possible underlying mechanisms of ${\omega}$-3 PUFA actions, and to help explain possible reasons for inconsistent results from different institutions.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.213.3-213.3
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• 2003

Osteoporosis is the most common form of metabolic bone disease and is an important cause of morbidity and mortality in the elderly and especially in postmenopausal women. The possible beneficial action of essential fatty acids and their metabolites both in the prevention and treatment of osteoporosis needs attention. Therefore in this study, fatty acid levels of the normal groups was compared with those of patients. And then star symbol plots were drawn based on the fatty acids values of patients normalized to the corresponding normal group values to transform into visual patterns discriminating from the normal pattern. (omitted)

• 한국식품과학회지
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• 제27권5호
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• pp.789-793
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• 1995

전통 화식문화(花食文化)의 재조명을 위한 노력의 일환으로 아카시아 꽃잎의 화학성분 조성을 분석 검토하였다. 꽃잎의 수분함량은 86.6%이었다. 건물량 기준으로 조단백질 24.55%, 조회분 8.51% 및 총당 40.97%은 비교적 높은 함량이었으며, 아스코르브산도 160.44 mg% 함유되어 있었다. 유리당 함량은 건물량으로 fructose 75.23mg/g, sucrose 61.70mg/g 및 glucose 43.69mg/g 순이었고, 무기질은 주로 칼륨, 마그네슘, 칼슘, 철, 나트륨 등이 함유되어 있었다. 지방산 조성은 팔미트산 44.44%, 리놀레산 19.31%, 리노렌산 12.90% 등의 순이었고, 포화지방산과 불포화지방산의 비는 약 1.7 : 1이었다. 분석된 18종의 아미노산 중 필수아미노산의 비는 약 0.32%이었다. 휘발성 향기성분은 대부분이 저비점의 탄화수소류, 알콜류, 에스테르류, 유기산류 등으로 확인되었으며 octadecanoic acid 24.19% benzyl alcohol, 9.41%, linalool 7.05% heptacosane 5.43%, geraniol 4.28% 등이 주요 향기성분이었다.

• 한국잠사곤충학회지
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• 제51권2호
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• pp.119-122
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• 2013

국내에서 생산량이 많은 도토리화분과 다래화분을 동결 건조하여 일반성분과 지방산 성분을 비교하였으며 전자현미경(SEM)을 통하여 세포벽 구조를 확인하였다. 일반성분 분석결과 도토리화분은 수분 11.7%, 회분 2.6%, 조단백질 24.1%, 조지방 11.8%, 조섬유 1.9%, 탄수화물 함량은 47.9%이었으며, 다래화분은 수분 4.3%, 회분 2.3%, 조단백질 35.8%, 조지방 8.7%, 조섬유 0.8%, 탄수화물 함량은 48.1%였다. 동결건조한 도토리화분의 조단백질 함량은 26.5%로 약 10% 증가하였으나 조섬유 함량은 0.4%로 감소하였고, 동결건조 다래화분의 조단백질과 조지방 함량은 각각 35.7%, 9.1%로 약간 증가하였으나 조섬유 함량은 크게 감소하였다. 도토리화분에는 linoleic acid, 다래화분에는 linolenic acid의 지방산 함량이 가장 높았으며, docosadienoic acid, eicosadienoic acid, erucic acid 등의 지방산은 도토리화분에만 존재하였다. 도토리화분은 단립이며 모양은 장구형(prolate)이고 극면상은 난형이며 발아구는 3구형이다. 또한 다래화분은 단립이며 모양은 아장구형(subprolate)이고 극면상은 원형이며 발아구는 3구형이다. 도토리화분과 다래화분을 동결건조하면 세포벽이 파열되어 세포질이 나출되는 양상을 보였다.

• 한국가금학회지
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• 제46권4호
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• pp.223-234
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• 2019

This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b^* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.

• International Journal of Industrial Entomology and Biomaterials
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• 제43권2호
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• pp.85-93
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• 2021

Silkworm pupae have been utilized as a food source and have high-quality proteins and fatty acids. However, studies on the nutritional composition of pupae according to their variety, developmental stage, and sex have not been conducted. In this study, the nutritional composition of four Korean silk varieties (Baegokjam, BG; Goldensilk, GS; Juhwangjam, JH; and YeonNokjam, YN) were analyzed according to developmental stage and sex. The main ingredient of the pupa was protein, and the protein levels were higher in females than in males. Fat levels were high in males and increased in YN and GS during the late stage but decreased in BG. Fiber content rapidly increased in the late stages, and the lowest content was observed in BG. The pupae contained all essential amino acids, which were detected at higher ratios in females with a high protein content. Fatty acids had a different predominance depending on the variety. Oleic acid level was high in BG, linoleic acid and linolenic acid levels were high in GS, and palmitic acid and stearic acid levels were high in JH. In the mineral analysis, zinc was dominant in BG, whereas calcium and iron levels were relatively low. Zinc level was low in GS, and calcium and magnesium levels were high in JH. Potassium, sodium, magnesium, and phosphorus levels were low in YN. The silkworm pupae showed differences in components according to their variety, sex, and developmental stage; therefore, selecting a variety suitable for its purpose is necessary.