• Journal of Community Nutrition
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• 제6권1호
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• pp.35-41
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• 2004

Cardiovascular disease has the highest mortality rate in South Korea. Previous studies have reported that serum cholesterol level relates to intake of dietary fat and cholesterol. Therefore, in this study we developed a semiquantitative food frequency questionnaire (FFQ) for Koreans with a high-risk of hypercholesterolemia and to validate the FFQ. Semiquantitative FFQ, which includes 160 food items, reflects intakes of energy, fat, saturated fatty acid (SFA), monounsaturated fatty acid (MUPA), polyunsaturated fatty acid (PUPA) and cholesterol. We chose food items from the previous study of our research group (Suh 1999) which reported a nutritional status of Korean adults with normocholesterolemia, borderline and hypercholesterolemia. To validate the FFQ, we compared the results of the FFQ with those of a 3-day food record using a paired t-test. In addition, we calculated Pearson's and Spearmen's correlation coefficients. Intakes assessed by the FFQ and a 3-day food record were classified into quartile and the degree of agreement was obtained. Fifty-five participants responded for the validation study by completing both the FFQ and a 3-day food record. Pearson's correlation coefficients between estimated intakes by respective methods for energy, fat, SF A, MUPA, PUPA and cholesterol were 0.32,0.41,0.37,0.41,0.37 and 0.21, respectively. Spearman's correlation coefficients of energy, fat, SF A, MUPA, PUPA, cholesterol were 0.31, 0.44, 0.39, 0.46, 0.46, and 0.37, respectively. Nutrient densities in 1000kcal were compared. Pearson's correlation coefficient of cholesterol density increased and other values were similar with original values. The average degree of agreement was 67％ that intakes of energy, fat, SF A, MUPA, PUPA and cholesterol assessed by the FFQ and 3-day food records were classified within the same and the adjacent quartile. On the average, 8％ were misclassified into the extreme opposite quartile. The average of weighted kappa was 0.46. In conclusion, the FFQ developed in this study is considered to be a reliable tool to assess nutrient intakes for Koreans with a risk of hypercholesterolemia because the FFQ reflects the intakes of energy, fat, SFA, MUFA, PUPA, and cholesterol.

• Food Science and Biotechnology
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• 제14권2호
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• pp.207-211
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• 2005

Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p<0.05). Se levels were not significantly different (p>0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ($C_{16:0}$;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p<0.0l). These results demonstrate some active components of garlic reduce cholesterol level and affect fatty acid metabolism.

• Food Science and Biotechnology
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• 제18권3호
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• pp.586-593
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• 2009

Since conjugated linoleic acid (CLA) was identified as a principal anticancer component from ground beef in the 1980s, CLA research has discovered that CLA has a wide range of biologically beneficial effects. Clinical studies with CLA are on the rise, and it is apparent that CLA may not be as effective in humans as in rodents, in particular its anti-obesity aspect. In addition, research with regard to other conjugated fatty acids as well as CLA metabolites is still in its infancy. Investigation of bioactivities for other conjugated fatty acids and CLA metabolites may help to extend the understanding of CLA and its mechanisms of actions. This may pose an opportunity to use CLA more efficiently and expand the future use of other conjugated fatty acids as pharmacological agents to assist current treatments.

• 한국포장학회지
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• 제8권2호
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• pp.39-43
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• 2002

Increasing use of plastics in food packaging materials has led to the issue of food-plastic packaging materials's mutual interactions. Although the plastic packaging materials are generally considered as inert, migration and sorption of fatty materials are some of the problems associated with their use. So, this work investigated the compatibility of three structurally different polymers, polypropylene (PP), polyethyleneterephthalate (PET) and ethylene vinyl alcohol copolymer (EVOH) with some structurally different food fats. The main goal was to study the sorption of food fats by the plastic films and to see what extent mechanical properties of the plastic films was affected by plasticization effect due to sorption of fatty materials. PP, PET, and EVOH films was immersed in pure triglycerides, and then extracted with hexane and analyzed for the amounts of fat migrated. The sorbed films were also investigated for change in mechanical properties. Result showed that structural factor of the films and fatty materials plays important role in th migration process. The fat with the simplest structure are migrated more easily that the fat with more complex structure. However, structural effect of migration was varied according to degree of crystallinity and density of plastic films. In addition to that, polarity of plastic film was affected migration of fatty materials significantly. Additional research is needed to justify the reason why migration of fatty materials into the films was affected by polarity and structural integrity.

• Food Science and Biotechnology
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• 제18권1호
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.202-206
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• 1997

To develop mil fat fractions with desirable physico-chemical properties, anhydrous milk fat (AMF) was fractionated by one- and two-stage extractions using supercritical $CO_2$(SC-$CO_2$). Tow-stage extraction of AMF was performed by first producing tow fractions, an extract and a residue at 4$0^{\circ}C$/241bar, which were subsequently used as the feed for an extraction at 6$0^{\circ}C$/241bar and 4$0^{\circ}C$/345bar, and separated into five and four fractions, respectively, based one extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. SHort-chain (C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AF. Long-chain (C14~C18) fatty acids in extract fractions from a residue were 118~141%. The ratio of unsaturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43$^{\circ}C$, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-$CO_2$ fractionation of AMF by two-stage extraction offers the possibility of developing ractions with discrete fatty acid compositions and physico-chemical properties such as melting point, iodine value and saponification value.

• Journal of Microbiology and Biotechnology
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• 제28권3호
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• pp.349-356
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• 2018

Asterias amurensis is a marine organism that causes damage to the fishing industry worldwide; however, it has been considered a promising source of functional components. The present study aimed to investigate the immune-enhancing effects of fatty acids from three organs of A. amurensis on murine macrophages (RAW 264.7 cells). A. amurensis fatty acids boosted production of immune-associated factors such as nitric oxide (NO) and prostaglandin E2 in RAW 264.7 cells. A. amurensis fatty acids also enhanced the expression of critical immune-associated genes, including iNOS, $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6, as well as COX-2. Western blotting showed that A. amurensis fatty acids stimulated the $NF-{\kappa}B$ and MAPK pathways by phosphorylation of $NF-{\kappa}B$ p-65, p38, ERK1/2, and JNK. A. amurensis fatty acids from different tissues resulted in different levels of $NF-{\kappa}B$ and MAPK phosphorylation in RAW 264.7 cells. The results increase our understanding of how A. amurensis fatty acids boost immunity in a physiological system, as a potential functional material.

• 한국해양바이오학회지
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• 제1권4호
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• pp.311-316
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• 2006

Enzymatic ethanolysis of fish oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of fish oil. Ethanolysis reactions were carried out in erlenmeyer flask (25ml) containing a mixture of squid viscera oil and 99.9% ethanol using 1% (based on w/w squid viscera oil) immobilized lipase. The reaction mixtures were incubated at $50^{\circ}C$ and shaken at 100rpm. Ethanol was added into the mixture by stepwise addition method of Shinmada[9]. Measurement of free fatty acid molar amounts was studied by Acid Value. Tendency of oil variation during transesterification was studied by TLC method. Enzymatic ethanolysis composed diglyceride, monoglyceride and fatty acid ethyl ester with reducing free fatty acid contents. Also, selective ethanolysis by Lipozyme TL-IM and Lipozyme RM-IM mostly did not react at the sn-2 position of squid viscera oil. Lipozyme RM-IM was more suitable enzyme to reduce the free fatty acid contents by ethanolysis than Lipozyme TL-IM. Squid viscera oil was transformed into suitable properties (5 in Acid Value) for functional fish oil production.

• 농업과학연구
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• 제36권2호
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• pp.211-217
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• 2009

대덕구 관내 학교주변 분식점과 길거리 노점, 소규모 제과점에서 수거한 시료들의 조지방과 총 트랜스, 포화, 불포화 지방산의 함량 조사결과 어린이들이 선호하는 식품 중의 하나인 수입 비스켓류에서 100 g 당 트랜스지방산 함량이 0.05~0.83 g으로 나타났으며, 또한 포화지방산은 전체 구성 지방산 중에서 42.25~66.24%를 차지하였고 이때 100 g 당 포화지방산의 함량은 3.18~6.06 g으로 나타났다.

• 한국축산식품학회지
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• 제31권3호
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• pp.325-338
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• 2011

Investigations into fatty acid composition in meats are becoming more important due to consumer demand for high quality healthy food. Marker-assisted selection has been applied to livestock to improve meat quality by directly selecting animals for favorable alleles that affect economic traits. Quantitative trait loci affecting fatty acid composition in cattle and pigs were investigated, and five candidate genes (ACACA, FASN, SCD, FABPs, and SREBP-1) were significantly associated with fatty acid composition. The information presented here should provide valuable guidelines to detect causative mutations affecting fatty acid composition in cattle and pigs.