• 한국축산식품학회지
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• 제26권4호
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• pp.517-524
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• 2006

계란 품질, 난황 콜레스테롤 함량 및 지방산 조성의 변화에 관한 산란계 사료 내 서로 다른지방의 첨가효과를 조사하였다. 36주령의 Hyline brown 산란계 총 200수(4처리구${\times}$50수/반복)를 공시하여 우지, 옥수수유, 아마인유 및 어유를 각각 5.0% 함유하는 실험사료를 10주간 급여하였다. Haugh unit, 파란 강도, 난각 두께 및 난황색에 대한 처리구 간 유의적 차이는 나타나지 않았다. 첨가지방은 계란 콜레스테롤 함량과 고도 불포화지방산 조성을 현저하게 변화시켰다. 난황의 n-6지방산 함량은 옥수수유 첨가구가 31.61%로써 가장 높았고 우지, 아마인유 및 어유 첨가구순으로 낮았으며, n-3 지방산 함량은 아마인유와 어유 첨가구가 각각 9.74%, 5.16%로써 유의적 증가 경향을 나타냈다(p<0.05). 난황지방 산 조성의 n-3지방산 증가는 계란 콜레스테롤 함량 감소를 초래하였다. 난황 콜레스테롤(mg/g yolk) 및 계란 콜레스테롤(mg/60g egg) 범위는 각각 $15.98{\sim}18.37mg$ 및 $227{\sim}261mg$으로써 우지 첨가구가 가장 높았고 어유, 아마인유 및 옥수수유 첨가구 순으로 낮아지는 경향을 보였다(p<0.05). 난황 콜레스테롤의 감소율은 우지 첨가구와 비교하였을 때 어유 13.01%, 아마인유 11.49% 및 옥수수유 6.91%로써 유의적인 차이를 나타냈다(p<0.05). 이상의 결과는 산란계 사료 내 첨가되는 지방급원을 조절해 줌으로써 계란 콜레스테롤을 낮출 수 있으며 n-6와 n-3 지방산을 난황으로 축적하는 것이 가능함을 시사해준다.

• 한국식품영양과학회지
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• 제38권4호
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• pp.470-478
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• 2009

미강유, 팜스테아린 및 고올레인산 해바라기씨유의 효소적 interesterification을 통하여 저트랜스 유지를 합성하였고, 합성 시 Thermomyces lanuginose로부터 획득된 TLIM 효소를 이용하였다. 반응 기질의 비율에 따라 합성된 저트랜스 유지의 solid fat content(SFC)를 살펴본 결과, 전체적으로 고올레인산 해바라기씨유의 비율이 높아질수록 각 온도에 해당하는 SFC는 감소하는 경향을 보인 반면, 팜스테아린의 비율이 높아질수록 SFC는 증가하는 경향을 보였다. DSC를 통한 흡열 및 발열 곡선 분석결과, 팜스테아린의 함량이 높아질수록 피크가 높은 온도 쪽으로 이동하는 것을 확인할 수 있었다. 저트랜스 유지의 지방산 조성을 살펴본 결과, palmitic acid(C16:0), oleic acid(C18:1), linoleic acid(C18:2)가 주요 지방산들로써 전체 지방산 조성의 90% 이상을 차지하고 있었고, 총 트랜스지방산은 비율별로 0.5 area%의 수치를 보이며, 1% 미만의 낮은 함량을 보였다. Triacylglycerol (TAG) 조성을 reverse-phase HPLC를 이용하여 분석한 결과, 주요 TAG 조성은 OOL, PLO, PLP, OOO, POO, POP, POS 등으로 측정되었으며, 그 중 PLO와 POO 및 POP가 전체 조성의 50% 이상을 차지하였다. 한편, 여러 비율별로 합성된 저트랜스 유지의 총 tocopherol은 $6.94{\sim}11.83$ mg/100 g의 함량을 보였고, oryzanol은 $0.18{\sim}0.49$ mg/100 g의 함량을 보였으며, phytosterol 함량은 전체적으로 $182.48{\sim}269.07$ mg/100 g 사이의 다양한 수치를 나타내었다.

• 한국작물학회지
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• 제48권
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• pp.24-30
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• 2003

Plant fats and oils contain phytosterols as naturally occurring constituents, which are present in pure or esterified form, or conjugated as glycosides. The predominant phytosterol is sitosterol and minor components are campesterol, stigmasterol, $\Delta^7$-avenasterol and brassicasterol. They play a key role in cell membrane function of plants as cholesterol in animals. Phytosterols have been known for many years for their properties for reducing blood cholesterol levels, as well as their other beneficial health effects for cancer preventive biological-active substances. The objective of this paper is to present a description of the recent advances in phytosterols for future research.

• Safe Food
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• 제7권1호
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• pp.26-31
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• 2012

• 대한화학회지
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• 제5권1호
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• pp.18-21
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• 1961

The hydroxydation of the saturated fatty acids in order to prepare hydroxy fatty acids in the presence of catalysts was reported by several workers. The considering commercial applications of this reaction, authors studied on the hydroxydation of natural fats composed of nonhydroxy saturated fatty acids. Tallow and stearic acid were tested with manganese dioxide as catalyst, $110 {\pm}3^{\circ}C,$ and under atmospheric oxygen. The highest hydroxyl values were obtained at 20 hours for tallow, 107.6 and at 14 hours for stearic add, 116.0.

• 한국식품과학회지
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• 제47권6호
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• pp.687-697
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• 2015

단세포유지 생산에 이용되는 미생물은 효모, 곰팡이, 미세조류 등이다. 단세포유지의 생산 효율은 배지의 조성을 조절하여 영양공급을 최적화하거나, 배양 조건을 조절하거나, 최신의 생명공학기술을 활용하여 균주를 개량함으로써 증가시킬 수 있다. 단세포유지를 상업적으로 대량 생산하기 위해서는 값이 싼 탄소원을 확보하는 것이 무엇보다 중요하므로 지구 상에 풍부한 섬유질 자원을 활용하는 방법이 주목을 끌고 있다. 미세조류는 대기 중의 탄산가스를 탄소원으로 이용하므로 탄소원의 비용이 들지 않는 는 장점이 있다. 단세포유지 생산 미생물의 유전자를 조작하거나 대사공학기술을 이용하는 방법은 균주의 생산성을 획기적으로 높이기도 한다. 단세포유지는 그 동안 식품, 사료, 의약품 등으로 사용되어 왔으나 최근에는 바이오디젤(biodiesel)의 원료로도 사용될 수 있어 또 다른 관심을 끌고 있다.

• 한국축산식품학회지
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• 제35권2호
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• pp.205-210
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• 2015

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α₂-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

• BMB Reports
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• 제36권3호
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• pp.258-264
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• 2003

This study examined the effect of dietary polyunsaturated fatty acids (PUFA) that were supplemented with vitamin E on lipid peroxidation, glutathione-dependent detoxifying enzyme system activity, and lipogenic fatty acid synthase (FAS) expression in rat liver. Male Sprague-Dawley rats were fed semipurified diets containing either 1% (w/w) corn oil or 10% each of beef tallow, corn oil, perilla oil, and fish oil for 4 wk. Alpha-tocopherol was supplemented in perilla oil (0.015%) and fish oil (0.019%). Hepatic thiobarbituric acid reactive substances, an estimate of lipid peroxidation, were not significantly different among the dietary groups. The glutathione peroxidase, glutathione reductase, and glutathione S-transferase activities were all elevated by the polyunsaturated fats, especially fish oil. The activity of FAS was reduced in the polyunsaturated fat-fed groups in the order of fish oil, perilla oil, and corn oil. The mRNA contents decreased in rats that were fed the 10% fat diets, particularly polyunsaturated fats, compared with the rats that were fed the 1% corn oil diet. Similarly, the inhibitory effect was the greatest in fish oil. These results suggest that lipid peroxidation can be minimized by vitamin E; PUFA in itself has a suppressive effect on lipogenic enzyme.

• Nutritional Sciences
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• 제8권4호
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• pp.205-211
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• 2005

This study examined the time course effects of conjugated linoleic acid (CLA) on the body weight, adipose depots and lipid profiles of ICR male mice using two different sources of fats in the diet Ninety eight mice weighing 25 to 30 g were divided into four groups: beef tallow (BT) and fish oil (FO), beef tallow with CLA supplementation (BTC), and fish oil with CLA supplementation (FOC) group. Eight to nine mice in each group were fed with the experimental diets for 1, 2 or 4 weeks, respectively. All mice were fed experimental diets containing $12\%$ of total dietary fat (w/w) with or without $0.5\%$ CLA (w/w). CLA supplementation did not affect the body weight The weight of epididymal and visceral fats were significantly lower in BTC compared to those in BT groups during the periods examined (p<0.05), whereas they were significantly lower in FOC than those in FO only at 4 weeks (p<0.05). The levels of triglycerides in the plasma were significantly decreased in the BTC group than in BT group throughout the experimental periods (p<0.05). But, FOC was only effective at 4 weeks as compared to FO. The levels of total cholesterol and HDL-C were significantly increased in the BTC than in BT during the entire period (p<0.05), whereas there were no difference between FO and FOC on the levelsof total cholesterol and HDL-C. The levels of free fatty acids (FFA) were significantly decreased in BTC than in BT at 1 and 4weeks and in FOC only at 4 weeks as compared to FO (p<0.05). Taken these results together, CLA was more effective in the beef tallow diet in lowering the epididymal and visceral fat weights and triglyceride level rather than fish oil diet with CLA. Furthermore, the effect became clearer at 4 weeks than at one week of the experiment.

• Journal of Nutrition and Health
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• 제20권5호
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• pp.350-366
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• 1987

This research was designed to study the effect of Korean dietary lipids on the lipid metabolism and the immune function in young rats . The three different lipid sources were compared lard, perilla oil and fish oil. Three different levels of lipid in the diet, 2%, 15% and 30%,on the weight basis, were included. After four weeks feeding, the rats were sacrified and blood sample was collected to analyze for the total lipid, TG and cholesterol contents in serum. The HDL fraction in serum was seperated by the electrophoresis of lipoproteins. The immune responses were measured by the blastogenesis of spleen lymphocyte stimulated by PHA and in serum were measured. The following results were obtained. Lower body weight gain was shown in 30% lipid diet fed group on the isocaloric basis. In concerning the different dietary lipid sources, there were significantly lower boyd weight gain in fish oil than in perilla seed oil and lard group in 30% lipid groups. Deposition of body fat expressed by epididymal fat pad in serum were significantly different among perilla seed oil, lard and fish oil groups. Perilla seed oil group showed lowest level of total lipid and TG in serum regardless of dietary fat level. The feeding perilla seed oil to rats was resulted in lower serum cholesterol levels than lard in all three levels of fats tested. The HDL fraction was elevated in perilla seed oil group at the high fat level. The stimulating responses of lymphycotes by PHA did not seem to be influenced by different dietary fat sources. However, conA mitogenic responses was significantly increased in perilla seed oil group. The lower level of perilla seed oil (2%, 15%) showed slightly higher responses of ConA, indicating that lower level of perilla seed oil might have stimulatory response on the immune response. The number of antibody forming cells of spleen against SRBC was increased in 30% fat level for all the three kind of fats. However, no effect has been found in plaque forming cell response by the differences in dietary fat sources. There were no significant differences in serum IgG and IgA levels in all dietary groups.