• Title/Summary/Keyword: FAT

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Capsaicin Increases Swimming Endurance Capapcity in High-Fat-Fed Mice

  • Kim, Kyung-Mi;Kang, Duk-Ho
    • Preventive Nutrition and Food Science
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    • v.4 no.3
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    • pp.184-187
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    • 1999
  • Increase in fat mobilization by capsaicin(CAP) was investigated in high-fat-fed mice using an adjustable current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50% total energy content in the diet(E%) fat, 20 E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming , the mice were subjected to forced swimming every 2d in the current water pol and the total swimming period until exhaustion was measured . The total swimming period was used as index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2$\pm$10.6 vs. 58.0$\pm$8.5min, P<0.01) after 2wk of training. The concentration of serum-free fatty scids gradually increased up to 2 h in CAP -administered mice. The perirenal adipose tissue weight of CAP -administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice adminstered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.

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The Effects of Ginsenoside Re on High-Fat Diet induced Insulin Resistance in Muscle (Ginsenoside Re가 골격근의 고지방식 유도 인슐린 저항성에 미치는 영향)

  • Jung, Su-Ryun
    • Korean Journal of Exercise Nutrition
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    • v.14 no.2
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    • pp.75-80
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    • 2010
  • We evaluated the effect of the ginsenoside Re on insulin resistance of glucose transport in muscles of rats made insulin resistant with a high fat diet. After a week of adaptation period to the laboratory environment, 40 male wistar rats were randomly assigned into 2 groups (Chow diet group; CD, n = 20, High fat diet group; HFD, n = 20). After 5-week of high fat diet, Food was removed after 6:00 PM the day before the experiment. The following morning, rats were anesthetized by an intraperitoneal injection of pentobarbital sodium (50 mg/kg body wt), and the soleus muscles were removed. Before incubation, the soleus muscle was split longitudinally into strips with an average weight of 15~20 mg. After the muscle dissection was completed, the abdominal cavity was opened, and the epididymal, mesenteric, and retroperitoneal fat pads were removed and weighed. Treatment of muscles with ginsenoside Re alone had no effect on glucose transport. The high fat diet resulted in ~50% decreases glucose transport rate in soleus muscles. Treatment of muscles with ginsenoside Re in vitro for 90 min completely reversed the high fat diet-induced insulin resistance of glucose transport in soleus muscles. This effect of ginsenoside Re is specific for insulin stimulated glucose transport, as Re treatment did not reverse the high fat diet-induced resistance of skeletal muscle glucose transport to stimulation by contraction. Our results show that the ginsenoside Re induces a remarkably rapid reversal of high fat diet-induced insulin resistance of muscle glucose transport.

Different functions of visceral and subcutaneous fat cells

  • Saito, Yasushi
    • Proceedings of the Korean Society of Applied Pharmacology
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    • 2003.11a
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    • pp.29-34
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    • 2003
  • Visceral fat accumulation is known to be an evident clinical index for the insulin resistance related with obesity. Patients with excessive accumulation of visceral fat frequently suffered from metabolic disorder, such as hyperlipidemia, hypertension, and glucose intolerance. However, molecular mechanism for the pathogenesis of obesity-accompanied metabolic disorders has not been fully elucidated. It has been clarified that adipocytes in visceral fat area have different functions from subcutaneous fat area, and these differences might contribute the pathological significance of excessive accumulation of visceral fat for the accompanied insulin resistance and hyperinsulinemia.

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The Change of The Effect on The Subcutaneous Fat Area and Visceral Fat Area by The Functional Electrical Stimulation and Aerobic Exercise (기능적 전기 자극과 유산소 운동이 복부비만의 피하지방과 내장지방에 미치는 효과)

  • Oh Sung-tae;Lee Mun-hwan;Park Rae-Joon
    • The Journal of Korean Physical Therapy
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    • v.16 no.1
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    • pp.85-123
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    • 2004
  • Back ground : Subcutaneous fat area is the main factor involved in replacement disease and arteriosclerosis. Simple weight control is the appropriate medical treatment. It's understood that weight reduction does not only reduce the fat concentrations in blood but also reduces blood pressure, improves glucose levels in diabetes patients and reduces incidents of heart disease. there are several methods for reducing fat in the abdominal region but their effectiveness is not folly understood. one method is electrical stimulation of the problem areas. Method : From May 1st 2002 to October 31st. The 15 subjects who received medical examination were aged between 25 and 53 and were of mixed gender. The subjects were divided into two groups one to received functional electrical stimulation and the other a control group. Using Broca's criterion for judging fat grades. I analysed the differences between the two groups before and after the treatment. Subjects received functional electrical stimulation on the abdominal muscle intensity 50Hz. They received this treatment 4 days a week for 40 minutes a day. In the case of aerobic exercise, at the Treadmill, we used it with the intensity of $75\%$ maximum heart rate (220-age). Result 1)After functional electrical stimulation in the case of male subjects, the weight was reduced 1.93kg, obesity $2.60\%$, fat mass 2.73kg, Percent body fat $4.40\%$, waist circumference 6.53cm, circumference of hips 5.53cm. On the other side, the quality of muscle was increased at the rate of 1.03kg, but it's not attentional level. The subcutaneous fat area was reduced by $26.63cm^2$, the visceral fat area was reduced by $43.00cm^2$, In the female subjects, we can see the reduction of fat grade by $26.63cm^2$, the quantity of body fat by 1.5kg, percent body fat by $1.77\%$, circumference of waist by 4.02cm, circumference of hips by 3.67cm, weight by 1.40kg but was increased 0.72kg at the quantity of muscles. We can see the reduction also in the subcutaneous fat area $24.03cm^2$, the visceral fat area by $25.36cm^2$. 2)After aerobic exercise, on the male subjects, we can see reduction of weight by 3.36kg, obesity by $4.00\%$, fat mass by 2.83kg and we can see increase at the soft lean mass by 2.96kg, but we can see reduction, the percent body fat by $3.03\%$, fat distribution by $0.023\%$, circumference of waist by 3.10cm, circumference of hips by 2.23cm. The female subjects show a reduction in the weight by 2.48kg, percent body fat by $2.20\%$, show an increase in the soft lean mass by 1.54kg. We can see a reduction in the quantity of fat mass by 2.32kg, the percent body fat by $2.80\%$, the circumference of waist by 2.16cm, the circumference of hips by 2.68cm, the fat distribution by $0.016\%$, the subcutaneous fat area by $15.25cm^2$ the visceral fat area by $11.52cm^2$. After aerobic exercise, we can't see the attentional change at the total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol. 3)After the application of functional electrical stimulation and aerobic exercise, in result of measurement on the body ingredient, we could see the weight reduction and increase the quantity of muscle with the male group who exercised aerobic. We can see the attentional rate on the electrical stimulation about abdominal fat rate, circumference of waist, circumference of hips. The other hand, I couldn't see the attentional differences between the two groups in the rate of fatness and quantity of body fat and the rate of body fat. There isn't any attentional difference in the area of fat under skin, on the contrary, There is attentional difference in the fat in the internal organs area at the electrical stimulation site. We can't see the attentional change of total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol between electrical stimulation and aerobic exercise. 4)After execution of functional electrical stimulation and aerobic exercise, in result of measurement on change of body ingredient among female objects, We could see weight reduction, increase at muscle quantity in the aerobic exercise group. We could see the attentional differences in the rate of fatness, the rate of abdominal region, the circumference which received electrical stimulation. But, we couldn't see the attentional differences between two groups in the quantity of body fatness, the circumference of hips. The subcutaneous fat area doesn't show the attentional differences. On the Contrary, we could see lots of differences in the visceral fat area of the electrical stimulation group. Conclusion The results show that functional electrical stimulation and aerobic exercise have insignificant differences when if comes to total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol. Though there is affirmative change in body ingredient after both electrical stimulation and aerobic exercise. Functional electrical stimulation is more effective on the subcutaneous fat area and in changing visceral fat area. There fore. It is concluded that the physical therapy is more effective in the treatment of abdominal fatness.

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CLOSURE OF LARGE OROANTRAL FISTULA WITH PEDICLED BUCCAL FAT GRAFT;A CASE REPORT (협지방대유경이식술을 통한 구강상악동루의 외과적 치험례)

  • Cho, Se-In;Yeo, Hwan-Ho;Kim, Young-Kyun;Lee, Hyo-Bin
    • Maxillofacial Plastic and Reconstructive Surgery
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    • v.16 no.1
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    • pp.29-32
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    • 1994
  • IN 1956, Peer presented a very comprehensive account of free fatty tissue transplantation. The use of buccal fat pad had been usually used to reconstruct the perioral defects. The buccal fat pad is a special fatty tissue which is markedly different from subcutaneous fat. And it is a easily accessible fat tissue in oral and maxillofacial region. The buccal fat pad can be used as a free graft or pedicled flap. Recently, buccal fat pad is interested in cosmetic surgery because its' removal for cosmetic purpose has been favorable result. We used the buccal fat as an unlined, pedicled graft for closure of large oroantral fistula. We present a case of report and review of literature.

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A Study on Dietary Intakes and Body Fat of the Male/Female Athletic and Nonathletic University Students (대학교 남녀 운동 선수와 비운동 선수의 식사 섭취 내용과 체지방량에 관한 연구)

  • 문수재
    • Journal of Nutrition and Health
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    • v.24 no.2
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    • pp.104-113
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    • 1991
  • This research was to examine the correlation between body composition and life style including nutrients intake and physical activities of male and female athletes and nonathletes who are attending college. The percent of body fat with a skinfold caliper was measured higher in female than male. The body fat of the female students in the nonathletic group was the highest and male students in the nonathletic group showed the lowest in body fat. On the correlation between skinfold thickness and body composition the skinfold thick-ness showed negative correlation with the body density. However it showed positive correla-tion with the percent of body fat. According to this result it can be defined that skinfold thickness is in proportion to the body fat. dietary intakes of male and female athletes exceeded the need for their excessive physical activity. Concerning the correlation between calorie intake and body fat was high. From this we conclude that the more one consumes calorie intake the higher one's body fat content will be. On the correlation of physical activity and body composition the lean body mass showed high positive correlation with physical activity.

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The Relationship Between Body Fat, Serum Lipids, Insulin and Nutrients Intake in Obese and Non-Obese Male Students (성인 남자의 체지방 분포상태와 혈청지질, 인슐린 함량, 영양소 섭취량간의 관련성)

  • 김순경
    • Journal of Nutrition and Health
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    • v.28 no.11
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    • pp.1056-1064
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    • 1995
  • This study was performed to investigate the difference between obese and non-obese male students. To conduct this study, anthropometric measurements, blood pressure, serum lipids and insulin concentration, and daily nutrients intake of obese and non-obese mal students were measured. The results are as follows : The anthrometric measurements of the two groups showed significant difference in weight (P<0.01), waist(P<0.001), hip(p<0.0001) and thigh (P<0.001) circumference, % of body fat(p<0.0001), kg of body fat(p<0.001) and LBM (lean body mass, p<0.0001). On the other hand, the blood pressure, serum lipids and insulin, and daily nutrients intake of the two groups showed no significant difference. The WHR showed positive correlation with weight, BMI, waist circumference, % of body fat and kg of body fat in obese group. It is also founded that waist circumference, % of body fat, kg of body fat, serum triglyceride, energy and carbohydrate intake in non-obese group showed positive correlation with WHR.

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Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins

  • Lee, Hong-C.;Chin, Koo-B.
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2004.10a
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    • pp.218-222
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    • 2004
  • Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

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Facial Rejuvenation Enhancing Cheek Lift

  • Bellity, Philippe;Bellity, Jonathan
    • Archives of Plastic Surgery
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    • v.44 no.6
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    • pp.559-563
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    • 2017
  • Supported by recent literature on the signs of aging of the middle and lower face, our clinical research has documented a loss of volume of the deep structural components of the central face and a progressive descent of the nasolabial fat and the jowl fat, leading to facial fragmentation. The signs that appear around the age of 45 to 50 years are well targeted by the mini-invasive technique described here. We focused on refitting the jowl fat and the nasolabial fat associated with cutaneous tightening. The use of absorbable barbed sutures (Quill) led to significant improvements, enabling the fitting of fat on fat. In the past 4 years, 167 operations were performed using this technique. The clinical results were very satisfactory, yielding a natural effect caused by the mobilization and strong fixation of the nasolabial fat and the jowl fat in the direction opposite to their displacement.

Microbiological and Oxidative Stability of Low Fat Ground Beef during Refrigeration (취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 냉중중 안정성)

  • 김혁일
    • Food Science of Animal Resources
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    • v.18 no.4
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    • pp.301-306
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    • 1998
  • Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

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