• Journal of Nutrition and Health
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• v.26 no.7
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• pp.819-828
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• 1993

The reaction of lecithin cholesterol acyltransferase(LCAT) and cholesteryl ester transfer protein (CETP) are important in cholesterol esterification and transfer for the reverse cholesterol transport(RCT) system. The purpose of this study were to assess the effects of fatty acid unsaturation on RCT system. After 12 female human subjects consumed a prescribed high saturated fat diet prior to the period, two groups of six subjects were provided with a high PUFA(corn oil) or a high SFA(butter) as major fats in a 40 en % fat diet. Butter feeding increased plasma total-(34%), esterified-(96%), HDL_3$-(23%), LDL-(20%), and VLDL plus LDL(35%) cholesterol while corn oil feeding decreased esterified-(25%), LDL(15%) cholesterol and TG(27%). There were significant differences of fats on total-(p=0.0001), esterified-(p=0.0001), total HDL-(p=0.005), $HDL_2$-(p=0.01)and LDL-(p=0.0001) cholesterol. LCAT activity did not change during the period but highly correlated to apo A-I in HDL which was increased in the corn oil group. The 2.5 fold increased CETP activity in the butter group during the period might be related to changes in plasma VLDL plus LDL cholesterol level which were increased in the butter group.

• Herbal Formula Science
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• v.24 no.2
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• pp.108-123
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• 2016

Objectives : This comparative study was to investigate on anti-obesity effects of Ephedrae Herba and Cyperi rhizoma in high fat diet(HFD) fed mice. Methods : Male C57BL/6J mice were fed a normal diet(normal group, N), high fat 45 cal% diet[HFD, control group, C), HFD with Ephedrae Herba(EH group) and Cyperi rhizoma(CR group) extracts fed for 5 weeks. We were observed as follows : changes of body weight, amount of diet intake, weight of total visceral fats, levels of obesity-related hormones and blood lipids. Results : The change of body weight after EH and CR oral administration significantly more decreased in EH group than that of control group. The FFR(Food Efficiency Ratio) was decreased in EH group, but more increased in CR group than that of control group. The weight of periepididymal and perirenal fats were significantly decreased in EH and CR groups compared to the control group. The levels of serum leptin and insulin were significantly decreased in EH group, and the level of serum adiponectin was increased in EH group compared to control group. The levels of serum triglyceride and total cholesterol were significantly decreased in EH and CR groups, and HDL-cholesterol levels was significantly increased in EH group compared to control group. Conversely in CR group, its values showed the opposite effect. The staining density of lipid droplets within the hepatocytes was widely distributed in CR and control groups, but in EH group, its density was weakly stained. Conclusions : These experimental results suggest that Ephedrae Herba shows conspicuous anti-obesity effect, and Cyperi rhizoma shows weak anti-obesity effect.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.1014-1019
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• 2004

Effects of kimchi lactic acid powder (KL) on weight reduction and lipid-lowering activities were studied using rats fed high fat diet. Spraque Dawley (40 rats) were fed 20% (w/w) high fat diet far 8 weeks to induce obesity and divided equally into normal diet (ND), high fat diet (HFD), and 10 and 20% KL-added groups. Body weight of HFD was 150% (p<0.01) of ND, while those of HFK10 and HFK20 decreased by 13 and 15% compared to HFD, respectively (p<0.01). Amounts of visceral fats for HFK10 and HFK20 were decreased by 42 and 48% compared to that of HFD (198% of ND), respectively (p<0.01). B had greater effect on reducing visceral fats than body weight. Plasma triglyceride (155%), cholesterol (129%), and LDL (161%) concentrations of HFD, which had been significantly increased compared to ND, dropped by 26, 9, and 8% (p<0.01) in HFK10, and 35, 17, and 33% (p<0.05) in HFK20, respectively. Decreased HDL by high fat diet was re-increased by KL supplementation. KL showed lipid-lowering and liver-protecting effects in liver possibly by interrupting lipid absorption in the intestine either by absorbing lipids in their cell walls or degrading them rapidly. Increased excretion of TG and cholesterol in feces of HFK10 and HFK20 indicates KL might have similar role to dietary fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1377-1384
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• 2003

This study investigated the effects of different types of dietary fats and fibers on the concentrations of serum and liver lipids and biochemical index in male Sprague-Dawley rats for 6 weeks. The experimental groups were divided into three groups; 5% corn oil +5% cellulose (CO group),10% corn oil +10% psyllium husk (CO +PH group) and 10% lard +10% psyllium husk (LA+ PH group). Body weight gain and FER (food efficiency ratio%) decreased significantly in the LA+PH group and decreased slightly in the CO+PH group compared with the CO group. Food intake and tissue weights were not significantly different among the dietary groups. Concentrations of serum total cholesterol decreased significantly in the CO + PH group compared with the CO group, but no significant different in the LA + PH group. Concentrations of serum triglyceride and phospholipid decreased significantly in the CO+PH and the LA+PH groups compared with the CO group. Liver cholesterol concentration was significantly decreased in the LA+PH group compared with the CO and the CO+PH groups. Glutamic pyruvic transaminase activity was significantly increased in the LA + PH group compared with the CO and the CO + PH groups. However, lactate dehydrogenase and blood urea nitrogen was significantly decreased in the LA+ PH group compared with the CO and the CO +PH groups. The others biochemical parameters, total protein, albumin, glucose, glutamic oxaloacetic transaminase, alkaline phosphatase were not significantly different among the dietary groups. These results showed that the lowering effect of dietary psyllium husk on serum lipid concentrations was more pronounced in the corn oil -feeding group than in the lard-feeding group as dietary fat source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1205-1215
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• 2017

In this study, the hydrolysis rate of palm kernel oil (HPKO) and shea butter were compared by in vitro digestion to develop low-digestible fats. HPKO exhibited a higher hydrolysis rate than shea butter. The initial rate and ${\Phi}max$ value of HPKO were 0.315 mM/s and 78.0%, while the corresponding values for shea butter were 0.117 mM/s and 41.4%. When the two fats were blended at various ratios, the hydrolysis rate, in terms of the ${\Phi}max$ value, was similar to that of shea butter until 2:8 (HPKO : shea butter, w/w). After the analysis of triacylglycerol species and the positional fatty acid composition, the factors that affected the hydrolysis rate were determined. The results suggest that the low hydrolysis rate of shea butter would be due mostly to the stearic acid located at the sn-1,3 positions of triacylglycerol molecules. These properties of shea butter are expected to be the nutritional benefits as a low-digestible fat in foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.247-254
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• 1989

In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.67-75
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• 2015

This research is to investigate the four years growth mountain-cultivated ginseng ripened twenty-two weeks into four years fermented persimmon vinegar (tentatively: Sansamcho) ingestion on obese-related factors during dietary control. The Sansamcho was ingested orally, two times a day, after every meal for six weeks to the male rats. Groups were divided into the control (CON), the restricted diet (RD), and the weight cycling (WC). And, each groups has its own sub-groups as the -control (-CON), 2.5 times diluted Sansamcho ingestion (-MPV2.5), and 5.0 times diluted Sansamcho ingestion (-MPV5.0) groups, respectively. The number of rat was consisted of seven in each group. After six weeks rearing periods was done, abdominal fats (retroperitoneal fat, mesentery fat, and epididymal fat) and energy metabolic-related protein (AMPK: AMP-activated protein kinase; PPAR-${\alpha}$: peroxisome proliferator-activated receptor-${\alpha}$; and CPT-1: carnitine palmitoyltransferase-1) were weighed and analyzed. Amount of stored fat was significantly or tended to decrease by Sansamcho ingestion. In addition, sum of fats increasing were suppressed by the material. On the contrary, energy metabolism-related protein expression was significantly increased or tended to increase by Sansamcho ingestion. This results suggested that increased energy metabolism using Sansamcho was restrained effectively visceral fat store by high-fat diet and/or dietary control. In other words, it has a good function to suppress weight cycling which is the most insoluble problem. Therefore, the fusion material, Sansamcho, may expect to utilize as the obese-suppression-food.

• Nutritional Sciences
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• v.5 no.1
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• pp.34-39
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• 2002

The objective of tole study was to compare nutritional knowledge, attitudes and food practices of competitive athletes, recreational athletes and non-participants. All students enrolled at the University of Nebraska in an Introductory Nutrition course in which sports nutrition was stressed, were asked to participate in the study. The course was typical of many introductory nutrition courses ; about two thirds of the students were from the Department of Health, Physical Education and Recreation, and most of the students were encouraged to take this course by their advisers. The students were divided into three groups : 20 competitive athletes (mostly runners, swimmers, basketball players and football players for the University), 14 recreational athletes (who were involved in a planned exercise program at least 2 hours per week), and 19 non-participants. At the beginning of the semester, students completed a food frequency questionnaire, and a 24-hour food record based on the Food Guide Pyramid. A nutrition knowledge and attitude questionnaire was formulated specifically for this study, covering normal nutrition and sports nutrition. The results showed that consumption of foods from all Food Guide Pyramid food groups except the fats/oils/sweets group was not significantly different among the three student groups. Regarding the fats/oils/sweets group, competitive athletes consumed significantly more numbers of servings than recreational athletes, while the recreational athletes consumed significantly more than non-participants (p<0.01). The total mean scores from the nutrition attitude and knowledge questionnaire were not significantly different among the three student groups. However, combined athletes (competitive athletes and recreational athletes) obtained significantly higher scores on some of the nutrition attitude questions (p<0.05). The results of the study indicate that athletes, significantly lower scores on some of the nutrition knowledge questions (p<0.05). The results of the study indicate that athletes, whether competitive or some of the nutrition knowledge questions (p<0.05). The results of the study indicate that athletes, whether competitive or recreational, had a very positive attitude regarding the effects of nutrition on their sports performance and health: however, these athletes did not appear to apply scientific principles of sports nutrition to their diet. In conclusion, advising athletes to simply increase or decrease their intakes of certain foods is too simplistic an approach for maintenance of good health and for better sporting performance. Athletes and non-athletes need continuous nutrition education to help with improving their competitive edge and food choices.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.47-55
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• 2012

Polyclonal antisera against regional (abdominal and subcutaneous) fats were developed to reduce body fat in rats. Isolation and culture of abdominal and subcutaneous adipocytes of rats were performed for analyzing lactate dehydrogenase (LDH) concentration. At the level of 1:1,000 dilution, little antibody reactivity appeared in non-immunized serum whereas both of antisera against abdominal (AAb) and subcutaneous adipocyte plasma membrane proteins (SAb) had relatively strong reactivity till the level of 1:128,000 dilutions. Compared with regional fats, extremely low reactivities of AAb and SAb were detected with PMP of the organs (p<0.001). Both AAb and SAb were most strongly reacted with each adipocyte plasma memebrane proteins and showed statistically (p<0.01) higher cross-reactivities compared with non-immunized serum based on LDH analysis. In conclusion, these results may indicate that the present polyclonal antibodies against regional inedible adipocyte plasma membrane proteins are well developed and have safety in cross-reactivities with body organs.