• 한국수산과학회지
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• 제51권3호
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• pp.221-229
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• 2018

Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at $165^{\circ}C$ for 3 seconds, followed by second heating at a high temperature ($340-350^{\circ}C$) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.

• Journal of Nutrition and Health
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• 제46권3호
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• pp.226-238
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• 2013

Omega-3 polyunsaturated fatty acids are essential fatty acids because humans cannot synthesize them de novo and must obtain them in their diet. Fish and fish oil are rich sources of omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Significant evidence of the beneficial role of dietary intake of omega-3 fatty acids in blood flow has been reported and putative mechanisms for improvement of blood flow include anti-thrombotic effects, lowered blood pressure, improved endothelial function, and anti-atherogenic effects. Edible oils containing omega-3 fatty acids were registered as functional ingredients in the Korea Health Functional Food Code. Although omega-3 fatty acids have been evaluated by the Korea Food and Drug Administration (KFDA) based on scientific evidence, periodic re-evaluation may be needed because emerging data related to omega-3 fatty acids have accumulated. Therefore, in this study, we re-evaluated scientific evidence for the effect of omega-3 fatty acids as a functional ingredient in health functional food on improvement of blood flow. A comprehensive literature search was conducted for collection of relevant human studies using the Medline and Cochrane, KISS, and IBIDS databases for the years 1955-2012. Search keywords were used by combination of terms related to omega-3 fatty acids and blood flow. The search was limited to human studies published in Korean, English, and Japanese. Using the KFDA's evidence based evaluation system for scientific evaluation of health claims, 112 human studies were identified and reviewed in order to evaluate the strength of the evidence supporting a relation between omega-3 fatty acids and blood flow. Among 112 studies, significant effects on improvement of blood flow were reported in 84 studies and the daily intake amount was ranged from 0.1 to 15 g. According to this methodology of systematic review, we concluded that there was possible evidence to support a relation between omega-3 fatty acid intake and blood flow. However, because inconsistent results have recently been reported, future studies should be monitored.

• 한국자연치유학회지
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• 제11권2호
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• pp.100-108
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• 2022

배경: 야생 망초에는 다양한 물질들이 존재하는 것으로 일부가 보고되었으나 전체적인 성분분석은 아직 미흡하다고 생각한다. 목적: 본 연구에서는 야생 망초에서 항산화 물질 및 다양한 영양성분에 대하여 추출조건을 설정하고 검색하는 것이 목적이었다. 방법: 망초 추출물을 다양하게 추출하여 다양한 분석기기를 활용하여 성분분석의 조건을 제시하고 분석하였다. 결과: 망초 추출물의 일반영양성분에서는 탄수화물이 46.4%, 조단백질 26.5%, 수분 16.3%, 조회분 9.5%, 조지방 1.2% 순이었다. 식용섬유 함량은 30.76%이었다. 유리당은 fructose, glucose, sucrose, maltose가 분리되었고, fructose의 함량이 4,144.2 mg/100 g으로 높았다. 무기성분 분석에서는 K가 64.87 mg/g, P가 4.09 mg/g, Mg이 1.77 mg/g, Na이 나트륨이 0.16 mg/g이 확인되었다. 지방산은 모두 20종이 확인되었으며, 불포화지방산은 octadecenoic acid, octadecadienoic acid, linolenic acid 가 함유하였고, linolenic acid가 54.1%로 높았다. 포화지방산 함량은 0.39 g/100g 이었고, 트랜스지방산 함량은 0.01 g/100g이었다. 망초에서는 콜레스테롤은 확인하지 못하였다. riboflavin이 0.4 mg/100g, 필수 아미노산 6종과 24종의 아미노산을 확인하였다. 결론: 망초 추출물에는 다양한 영양성분과 기능성 성분이 존재하여 이를 이용한 자연치유적 활용성이 기대 된다.

• 한국식품영양과학회지
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• 제13권4호
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• pp.459-468
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• 1984

The currently accepted model of membrane structure proposes a dynamic, asymmetric lipid matrix of phospholipids and cholesterol with globular proteins embedded across the membrane to various degrees. Most phospholipids are in the bilayer arrangement and also closely associated with integral membrane proteins or loosely associated with peripheral proteins. Biological functions of membrane, such as membrane-bound enzyme functions and transport systems, are influenced by the membrane physical properties, which are determined by fatty acid composition of phospholipids, polar head group composition and membrane cholesterol content. Polar and non-polar region of the phospholipid molecule can interact, with changes in the conformation of a membrane-associated protein altering either its catalytic activity or the protein's interaction with other membrane proteins. Mammalian dietary studies attempted to change the lipid composition of a few cell membranes have shown comparisons, using essential fatty acid-deficient diets. In recent years, Clandinin and a few other workers have pioneered the study proving the influence of dietary fat fed in a nutritionally complete diet on composition of phospholipid classes of cell membrane. Modulation caused by diet fat was rapid and reversible in phospholipid fatty acyl composition of membranes of cardiac mitochondria, liver cell, brain synaptosome and lymphocytes. These changes were at the same time, accompanied by variety of membrane associated functions controlled by membrane-bound enzymes, tranporter and receptor proteins. The findings suggest the basic concept of the necessity of dietary fatty acid balance if consistency of optimal membrane structural lipid composition is to be maintained, as well as the overall inadequacy of describing the nutritional-biochemical quality of a dietary fat solely by its content of linoleic acid. Furthermore, they give light on the possible application to clinical and preventive medicine.

• Journal of Ecology and Environment
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• 제46권4호
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• pp.304-315
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• 2022

Background: Filter-feeding zooplankton has limited food resources owing to their habitat. Consequently, it is crucial for them to acquire all essential compounds, such as fatty acids (FAs) and amino acids, from confined diets. To elucidate the trophic transfer of FAs to filter feeders, the primary consumers in freshwater ecosystems, we compared the FA accumulation patterns of two species of filter-feeding zooplankton, Daphnia magna and Branchinella kugenumaensis, in a laboratory experiment. Experimental neonates and nauplii preyed on a single phytoplankton species (Selenastrum capricornutum) for three days after hatching prior to diet switching. Five replicates per feeding group in each species were fed on six different types of mixed phytoplankton diet for 10 days after diet switching. Subsequently, the consumers and diets were harvested and FAs were extracted. Results: Principal component analysis showed that the FA profiles of zooplankton were well-grouped by species and diet. Although diet affects the FA profiles of consumers, they exhibit different FA accumulation patterns. D. magna had a higher 18C-ω3 content and ω3/ω6 ratio than did B. kugenumaensis. In contrast, B. kugenumaensis had higher contents of 18:1ω7 and 20:5ω3 (eicosapentaenoic acid), 22:6ω3 (docosahexaenoic acid), and a higher ratio of ∑18C monounsaturated FAs to ∑18C-ω3 polyunsaturated FAs than did D. magna. Conclusions: This study showed that two primary consumers, D. magna and B. kugenumaensis, fed the same diet had different assimilation patterns of FAs under controlled environments. Specific FA accumulation patterns in filter feeders can provide information on the transfer process of various FAs to high-trophic organisms.

• 한국잠사곤충학회지
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• 제55권2호
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• pp.33-39
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• 2019

혈당 조절에 도움을 줄 수 있는 건강기능식품 기능성 원료로 인증을 받은 동결건조 누에분말의 일반 성분 및 영양 성분에 대하여 보고된 바를 고찰하여 다음과 같은 결론을 얻을 수 있었다. 1. 동결건조 누에분말의 일반 성분은 조단백질 57.7%, 조지방 9.5%, 조섬유 5.4%, 회분 9.3%, 수분 4.7% 내외였다. 식육성 재료나 식용 곤충에 비하여 단백질 성분이 높고 지방 성분은 낮았다. 2. 동결건조 누에분말을 이루고 있는 주요 아미노산은 glutamic acid와 aspartic acid로 아미노산의 조성은 누에의 성장 단계에 따른 차이가 있었다. 3. 동결건조 누에분말은 포화지방산과 불포화지방산이 약 3:7의 비율로 있으며, linolenic acid 34.7%, oleic acid 24.4%, palmitic acid 20.2%, stearic acid 9.2%, linoleic acid 7.7%가 많이 포함되어 있다. 4. 동결건조 누에분말에 많이 포함되어 있는 5대 무기물은 칼륨, 인, 칼슘, 마그네숨, 황 등이 있으며, 그 외에도 구리, 망간, 아연, 철 등의 무기물을 가지고 있다.

• Journal of Ecology and Environment
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• 제31권2호
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• pp.125-129
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• 2008

To predict Daphnia secondary productivity along a trophic gradient indexed as total phosphorus (TP) concentration, we estimated energy transfer efficiencies from food quality for Daphnia such as eicosa-pentaenoic acid (EPA) or docosahexaenoic acid (DHA) content. Eleven flow-through Daphnia magna growth experiments were conducted with seston from 9 lakes, ponds and river waters. Primary productivities were estimated from food supply rates in the flow-through experiments, producing energy transfer efficiencies from seston to D. magna. We found DHA content was the best predictor of energy transfer efficiencies among the essential fatty acids. An asymptotic saturation model explained 79.6% of the variability In energy transfer efficiencies. Based on empirical data in this study and empirical models from literature, we predict that Daphnia productivity would peak in mesotrophic systems by decreasing food quality and Increasing food quantity along trophic gradient.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.265-272
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• 2002

In this study, we examined the effects of dietary fatty acids on the fatty acid composition of phospholipid fractions in regions of the brain and on behavioral development in rats. The Sprague Dawley rats were fed the experimental diets 3~4 wks prior to the conception. Experimental diets consisted of 10% fat(wt/wt) which were from either safflower oil (SO, poor in $\omega$3 fatty acids), mixed oil MO, P/M/S ratio : 1:1.4:1, $\omega$6/$\omega$3 ratio = 6.3), or mixed oil supplemented with vitamin E (+500 mg/kg diet). At 3 and 9 weeks of age, frontal cortex (FC), corpus striatum (CS), hippocampus (H), and cerebellum (CB) were dissected from the whole brain. The fatty acid content was determined in the different phospholipid fractions: phosphatidylcholine (PC), phosphatidyl-serine (PS), and phosphatidylethanolamine (PE) in the rat brain regions. In the visual discrimination test, the order of the cumulative errors made in Y-water maze test were SO > MO > ME. This suggested that the balanced diet supplemented with vitamin I had the most beneficial effect on learning ability. The overall characteristics of correlation between fatty acids and behavior development were that the frequency of cumulative errors were negatively correlated significantly with monounsaturated fatty acids (MUFAs), ie., 18:1 $\omega$9 and 22:1 $\omega$9. Docosa-hexaenoic acid (22:6 $\omega$3) of PS in frontal cortex (FC) was negatively correlated with the number of errors made in the Y-water maze test.22:5 $\omega$6 PS in hippocampus (H), PC and PE in corpus striatum (CS), PC in cerebellum (CB) were positively correlated with cumulative errors. And these errors were negatively correlated with 20:4 $\omega$ 6 of PE in corpus striatum (CS) and PC in cerebellum (CB). Especially, O1eic acid (18:1 u 9) in all phospholipid fractions (PC, PS, PE) of hippocampus was negatively correlated with the number of errors. These findings demonstrate that the MUFAs were might be essential for proper brain development, especially in hippocampus which is generally thought to be the regions of memory and learning.

• Journal of Animal Science and Technology
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• 제45권3호
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• pp.499-508
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• 2003

돼지(LY${\times}$D)의 자돈용 및 육성용 기본사료를 급여한 대조구와 자돈용 사료에 흑운모 분말 1.25%, 육성용 사료에 1.75%를 첨가한 처리구 등심육의 이화학적 특성을 분석한 결과는 다음과 같다. A등급 출현율은 대조구가 27.8%인 반면, 처리구는 50%를 나타내었으며, A, B 등급 출현율은 대조구가 52.8%, 처리구가 80%를 나타내었다. 수분과 단백질은 대조구가 처리구보다 높게 나타났으나(P<0.05), 지방과 회분은 처리구가 높게 나타났다(P<0.05). 전단력과 가열감량은 처리구가 대조구보다 낮게 나타난 반면, pH는 높게 나타났다(p<0.05). 육색의 L*값, a*값 및 b*값 모두 처리구가 대조구에 비해 높은 경향을 나타내었다. 조직감의 검성과 파쇄성은 처리구가 대조구에 비해 낮게 나타났다(P< 0.05). 선선육의 관능검사에서 대조구와 처리구 간에 항목별로 유의적인 차이는 없었으나 근내지방도 및 전체적인 기호도에서 처리구가 대조구보다 다소 높게 나타났으며, 가열육의 관능검사에서 육색은 처리구가 대조구에 비해 높게 나타났다. 지방산 조성 중 포화지방산은 처리구에 비하여 대조구가 높게 나타난 반면 다가 불포화지방산, 필수지방산, 불포화지방산/포화지방산 및 필수지방산/포화지방산의 비율은 낮게 나타났다.

• 한국식품영양학회지
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• 제29권5호
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• pp.628-634
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• 2016

본 연구에서는 호두를 10%, 20%, 30%까지 첨가하여 제조한 청국장의 지방산 조성 및 관능적 특성을 확인하고자 하였다. 아미노태 질소는 호두의 첨가량이 많아짐에 따라 감소하는 것으로 나타났으나, 호두를 30% 첨가할 경우에도 청국장의 식품위생법상 기준인 280 mg% 이상은 유지하고 있어, 청국장의 법적기준에는 부합하는 것으로 확인되었다. 호두가 첨가된 청국장의 휘발성 염기질소는 대조구에 비해서 감소되었다. 총 유리아미노산의 함량은 대조구와 비교하여 호두 20% 첨가구까지는 유의적인 차이가 없었으나, 호두 30% 첨가 청국장에서 유의적으로 감소하였으며, 필수 아미노산의 함량도 유사한 패턴으로 감소하였다. 포화지방산의 함량은 호두의 첨가량에 반비례하여 유의적으로 감소하는 것으로 확인되었다. 총 불포화지방산의 함량을 확인한 결과, 호두의 첨가에 따른 청국장의 불포화지방산의 함량 증가를 확인할 수 있었다. 관능검사에서는 맛과 종합적 기호도의 경우 호두 10%와 20% 첨가구가 가장 좋은 것으로 나타났다.