• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.143-150
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• 1996

The membrane fatty acid composition of tumor cell can be modified either in cell by altering the lipid composition of the medium of during growth in animals by changing the dietaty fat composition. These modifications are associated with changes in membrane physical properties and certain cellular functions, including carrier-mediated transport and enzyme contained within the membrane. Such effects influence the transport of nutrients and chemotherapeutic agents in cancer cells .Fatty acid modification also can enhance the sensitivity of the neoplastic cell to chemotherapy. The alteration in plasma membrane composition will be affected through dietary supplementations and the potential value to cancer patients could be a better understanding of the effects of diet on responsiveness of neoplasms to chemotherapy, i.e. cancer patients' chances for a "cure" can be improved by diet changes prior to treatment.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.123-127
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• 2024

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.1-5
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• 1992

There is increasing awareness of the devastating socio-economic cost of cardiovascular disease. As a result there have been a lot of extensive researches both on basic mechanisms involved and on the areas of epidemiology and clinical trials. Now, it is being generally accepted that dietary n-3 fatty acids abundant in marine products, may reduce the incidence of cardiovascular disease. Fish oil, with its complement of n-3 fatty acids, has been shown to have diverse and sometimes potent actions on cells of the blood and vasculature, which may explain some of its positive effects on vascular disease. However, the appropriate intake of n-3 fatty acids has not been established. This may vary with desired effects, the duration of ingestion, the type of seafood or fish oil and amount of other fatty acids, especially nf fatty acid being consumed in the diet, Although the beneficial effects have been extensively studied, little is known about potential adverse effects with excessive intake of n-3 fatty acids. Thus, it is needed to study on the possible unfavorable effects including genetic effects.

• Journal of Nutrition and Health
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• v.23 no.1
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• pp.19-24
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• 1990

Trans fatty acids are formed during processings of oils such as refining, hydrogenation and heat treatment at high temperature. Recently, interesting on whether trans fatty acids involve in development of atherosclerosis and cancer are getting more attentions. This study was to investigate contents of trans fatty acids in food served at domitories of a women's university in Seoul and also amount of the trans fatty acids consumed by the students. Food items were divided into five groups. Their contents of the trans fatty acids were, in the order of decreasing, 12.7% for cookies and cakes, 1.23% for fried foods, 0.98% for fried and sauted animal foods, 0.74% for milk and milk products and 0.72% for fried and sauted vegetables. Amount of trans fatty acids consumed by the students was 0.63g per day per person.

• Journal of Microbiology
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• v.42 no.2
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.437-447
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• 1999

The intake of fatty acids, and the effects of fatty acid intake patterns on serum lipid concentrations was investigated in 112 postmenopausal women. Dietary intakes of fatty acids were assessed by means of a semi-quantitative food questionnaire with food models and other measuring tools. The intakes of saturated fatty acid(SFA), monounsaturated fatty acid(MFA) and polyunsaturated fatty acid(PUFA) were 10.85g, 11.89g and 12.09g, respectively. The ratios of P/M/S and $\omega$6/$\omega$3 fatty acid were 1.19 : 1.10 : 1 and 6.65 ; 1, respectively. Serum lipid concentrations were adjusted for age, menopausal period, BMI, stress scores, exercise habit and energy intake and the relationship between fatty acid intake and serum lipids was measured using Pearson's correlation coefficient. Serum cholesterol concentration was positively correlated with dietary intake of SFA (p<0.10), MUFA(p<0.05), palmitic acid(p<0.10), stearic acid(p<0.05), oleic aicd(p<0.05), and arachidonic acid(p<0.10). Serumk LDL-cholesterol concentration was positively correlated with MUFA(p<0.10), oleic acid(p<0.10), oleic acid(p<0.10), and arachidonic acid (p<0.10). Serum triglyceride concentration was positively correlated with arachidonic acid(p<0.10). However, serum HDL-cholesterol concentration was not found to be significantly correlated with any fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.853-858
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• 2010

The purpose of the study was to determine fat contents and fatty acid compositions of the lipids in sweetfish cultured in Korea and lipid oxidation during storage at refrigeration temperature ($2^{\circ}C$). Whole or minced sweetfish were vacuum-packaged or treated with ascorbic acid. Changes in thiobarbituric acid (TBA) values, peroxide values (PV) and free fatty acid (FFA) in the fish were determined. Sweetfish contained 72.5% moisture, 5.3% lipid and 1.1% ash. Palmitic acid was the highest (27.4% (w/w) of the total fatty acids) among the saturated fatty acids. Total monounsaturated fatty acids (MUFA) were 33.9% and oleic acid (21.0%) was the highest, followed by palmitoleic acid (7.8%). Total PUFA were 28.2%. Predominant PUFA were linoleic acid (8.1%), EPA (5.7%) and DHA (12.1%). TBA values and PV of the whole sweetfish treated with ascorbic acid and vacuumpackaged were not different from the control. TBA values of the minced sweetfish treated with ascorbic acid were significantly lower than the other groups (p<0.05). PV of the fish treated with ascorbic acid and vacuum packaging were significantly lower than the other groups (p<0.05). The result of this study suggests that cultured Korean sweetfish may be a good source of unsaturated fatty acids including EPA and DHA, and vacuum packaging and addition of ascorbic acid may protect lipids from oxidation.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.184-191
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• 2012

The purpose of this study was to investigate the fatty acid profiles in 18 soybean cultivars grown in Korea. A total of eleven fatty acids were identified in the sample set, which was comprised of myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1, ${\omega}7$), stearic (C18:0), oleic (C18:1, ${\omega}9$), linoleic (C18:2, ${\omega}6$), linolenic (C18:3, ${\omega}3$), arachidic (C20:0), gondoic (C20:1, ${\omega}9$), behenic (C22:0), and lignoceric (C24:0) acids by gas-liquid chromatography with flame ionization detector (GC-FID). Based on their color, yellow-, black-, brown-, and green-colored cultivars were denoted. Correlation coefficients (r) between the nine major fatty acids identified (two trace fatty acids, myristic and palmitoleic, were not included in the study) were generated and revealed an inverse association between oleic and linoleic acids (r=-0.94, p<0.05), while stearic acid was positively correlated to arachidic acid (r=0.72, p<0.05). Principal component analysis (PCA) of the fatty acid data yielded four significant principal components (PCs; i.e., eigenvalues>1), which together account for 81.49% of the total variance in the data set; with PC1 contributing 28.16% of the total. Eigen analysis of the correlation matrix loadings of the four significant PCs revealed that PC1 was mainly contributed to by oleic, linoleic, and gondoic acids, PC2 by stearic, linolenic and arachidic acids, PC3 by behenic and lignoceric acids, and PC4 by palmitic acid. The score plots generated between PC1-PC2 and PC3-PC4 segregated soybean cultivars based on fatty acid composition.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.81-96
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• 2024

Objectives: This study aimed to investigate arterial stiffness index, physical activity, and food and nutrient intake in middle-aged adults over 40 years when the incidence of cardiovascular disease begins to increase. Methods: This study included 106 subjects (48 males and 58 females) aged between 40 and 64 years. The arterial stiffness index (brachial-ankle pulse wave velocity [baPWV], and ankle-brachial index [ABI]) were measured using a blood pressure pulse wave testing device. Physical activity was assessed using the Korean version of the Global Physical Activity Questionnaire, and food and nutrient intake was calculated using the Food Frequency Questionnaire. Results: The mean age of the subjects was 54.4 years. Although the ABI of the subjects was within the normal range, they were divided into tertiles to compare physical activity and food and nutrient intake. In males, the time spent on moderate to vigorous physical activity (MVPA) was significantly higher in T3 (600.6 min/week) than in T1 (304.4 min/week). In females, the time spent in sedentary behavior was significantly lower in T3 (294.5 min/week) than in T1 (472.1 min/week). In addition, the frequency of fish consumption was significantly higher in T3 (1.27 frequency/day) than in T1 (0.64 frequency/day) in females. Polyunsaturated fatty acid (PUFA) and ω-3 fatty acid intake, adjusted for energy intake, were significantly positively correlated with ABI (r = 0.200 and r = 0.218, respectively). Conclusions: High MVPA (in males), low sedentary behavior (in females), and PUFA and ω-3 fatty acid intake through fish consumption may be associated with low peripheral artery stiffness. Therefore, arteriosclerosis can be prevented through physical activity and proper dietary therapy.

• Korean Journal of Agricultural Science
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• v.40 no.1
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• pp.35-45
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• 2013

The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.