• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.534-538
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• 2000

Sample frying oil was manufactured from simple mixing treatment of capsicum. butter flavor and silicone resin. the amount were 0.20, 0.15% ($\omega$/$\omega$) and 10 rpm in soybean oil, respectively. This frying oil was confirmed to improving of heat stability as well as removal effect of meat flavor. Frying oil obtained from treatment of capsicum and silicone resin was appeared, acid value and smoke point were 0.301, 232$\^{C}$, than its value in the non-treated soybean oil were 0.385. 220$\^{C}$, respectively, in the case of continuous frying at 185$\pm$2$\^{C}$. These effects were likely to according both anti-oxidation effect of capsicum and inhibition of free fatty acids and smoke production from anti-expansion of surface area in frying oil. Meat flavor and burnt flavor of oil in the frying oil and fried foods were weakened by treating of butter flavor(0.15%, $\omega$/$\omega$), this effect will be produced to new type\`s frying oil product.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Nutrition Research and Practice
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• v.8 no.1
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• pp.3-10
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• 2014

The rapid increase in the prevalence of metabolic syndrome, which is associated with a state of elevated systemic oxidative stress and inflammation, is expected to cause future increases in the prevalence of diabetes and cardiovascular diseases. Oxidation of polyunsaturated fatty acids and sugars produces reactive carbonyl species, which, due to their electrophilic nature, react with the nucleophilic sites of certain amino acids. This leads to formation of protein adducts such as advanced glycoxidation/lipoxidation end products (AGEs/ALEs), resulting in cellular dysfunction. Therefore, an effective reactive carbonyl species and AGEs/ALEs sequestering agent may be able to prevent such cellular dysfunction. There is accumulating evidence that histidine containing dipeptides such as carnosine (${\beta}$-alanyl-L-histidine) and anserine (${\beta}$-alanyl-methyl-L-histidine) detoxify cytotoxic reactive carbonyls by forming unreactive adducts and are able to reverse glycated protein. In this review, 1) reaction mechanism of oxidative stress and certain chronic diseases, 2) interrelation between oxidative stress and inflammation, 3) effective reactive carbonyl species and AGEs/ALEs sequestering actions of histidine-dipeptides and their metabolism, 4) effects of carnosinase encoding gene on the effectiveness of histidine-dipeptides, and 5) protective effects of histidine-dipeptides against progression of metabolic syndrome are discussed. Overall, this review highlights the potential beneficial effects of histidine-dipeptides against metabolic syndrome. Randomized controlled human studies may provide essential information regarding whether histidine-dipeptides attenuate metabolic syndrome in humans.

• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.827-838
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• 2006

This experiment was carried out to investigate the effects of dietary vitamin E levels on carcass characteristics and vitamin E contents, fatty acid composition and lipid oxidation as indicated by thiobarbituric acid reactive substances(TBARS) of the longissimus muscle in Hanwoo steers. Forty Hanwoo steers were randomly assigned to one of four groups and fed the diet containing 200(control), 1000, 2000 or 2500 IU a(alpha)-tocopherol acetate/head/day for 3 months of last finishing period. Backfat thickness was thinner and beef fat color was whiter(P<0.05) in steers fed the vitamin E supplemented diets than those fed the control diet. But the longissimus muscle area and yield grade did not differ among treatments. Marbling score and quality grade were higher(P<0.05) in steers fed the diets containing 1000 and 2000 IU vitamin E than those fed the other diets. Vitamin E concentration in the longissimus muscle was higher(P<0.05) as the vitamin E content in diet was higher. The levels of oleic and linoleic acids in the longissimus muscle were not affected by dietary vitamin E levels. But linolenic and arachidonic acids were lower in steers fed the vitamin E supplemented diets than those fed the control diet. TBARS in the longissimus muscle was not affected by the vitamin E levels in diet until 5th day of storage but delayed muscle lipid oxidation in steers fed the vitamin E supplemented diets after 7th day of storage. Therefore according to this result, it may be concluded that steers have a higher quality grade and higher vitamin E concentration in muscle and lower in TBARS when diet contains 1000 or 2000 IU vitamin E per kg of diet.

• 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.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.748-755
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• 2011

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

• Journal of The Korean Society of Inherited Metabolic disease
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• v.15 no.1
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• pp.35-39
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• 2015

Medium-chain acyl-CoA dehydrogenase (MCAD) deficiency is the most common mitochondrial fatty acid oxidation disorder which is inherited as an autosomal recessive pattern. MCAD deficiency is caused by mutations in the ACADM gene; medium-chain acyl-CoA dehydrogenase gene (ACADM; OMIM 607008) on chromosome 1p31 which encodes MCAD, the mitochondrial enzyme which catalyzes the first reaction in beta-oxidation of fatty acids with medium-chain length. Here, we describe one Korean pediatric case of MCAD deficiency, which was diagnosed during newborn screening by tandem mass spectrometry and confirmed by molecular analysis. The level of hexanoyl (C6), octanoyl (C8), decenoyl (C10:1) carnitine, and C8/C2 ratio was elevated. Homogenous c.1189T>A (p.Tyr397Asn) mutation of ACADM gene was identified by direct sequencing. He has been asymptomatic and has shown normal growth and development by 25 months of age without any intervention. There was no episode of metabolic acidosis during follow-up period.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.398-408
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• 2020

The purpose of the present study was to investigate the mechanism of metabolic partitioning between oxidization and esterification of liver fatty acids synthesized and secreted by the liver from egg yolk-fed laboratory rats. Animals were divided into four groups and orally administered egg yolk daily for 30 days: CON (control group, 1.0 g of saline solution), T1 (1.0 g of pork belly oil), T2 (1.0 g of egg yolk), and T3 (1.0 g of pork belly oil and 1.0 g of egg yolk, alternatively each week). The accumulation rate of [¹⁴C]-labelled lipid in liver was lowest in T2 among all treatments (P<0.05). Phospholipid secretion was higher in T2 than other treatments (P<0.05). The triglycerol secretion was highest in T1 and higher in the order of CON, T3, and T2 (P<0.05). Metabolic partitioning rate of phospholipid from total glycerolipid was highest in T2, followed by T3, CON and T1 (P<0.05). The ¹⁴CO₂ production from total glycerolipid was the highest in T2 and showed a high oxidation rate compared to CON, T1, and T3 (P<0.05). Metabolic partitioning of glycerolipid from the liver decreased in triglycerol of T2 compared to CON, T1, and T3, whereas phospholipids of T2 increased (P<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.1-25
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• 1996

The pathogenesis of atherosclerosis can not be summarized as a single process. Lipid infiltration hypothesis and endothelial injury hypothesis have been proposed and investigated. Recent developments show that there are many points of potential interactions between them and that they can actually be regarded as two phases of a single, unifying hypothesis. Among the many risk factors of atherosclerosis, plasma homocysteine and lipoprotein(a) draw a considerable interest because they are independent indicators of atherogenicity. Triglyceride (TG)-rich lipoproteins (chylomicron and VLDL) are not considered to be atherogenic but they are related to the metabolism of HDL cholesterol and indirectly related to coronary heart disease (CHD). LDL can of itself be atherogenic but the oxidative products of this lipoprotein are more detrimental. HDL cholesterol has been considered to be a favorable cholesterol. The so-called 'causalist view' claims that HDL traps excess cholesterol from cellular membranes and transfers it to TG-rich lipoproteins that are subsequently removed by hepatic receptors. In the so-called 'noncausalist view', HDL does not interfere directly with cholesterol deposition in the arterial wall but instead reflects he metabolism of TG-rich lipoproteins and their conversion to atherogenic remnants. Approximately 70-80% of the human population shows an effective feedback control mechanism in cholesterol homeostasis. Type of dietary fat has a significant effect on the lipoprotein cholesterol metabolism and atherosclerosis. Generally, saturated fatty acids elevate and PUFA lower serum cholesterol, whereas MUFA have no specific effect. EPA and DHA inhibit the synthesis of TG, VLDL and LDL, and may have favourable effects on some of the risk factors. Phospholipids, particularly lecithin, have an antiatherosclerotic effect. Essential phospholipids (EPL) may enhance the formation of polyunsaturated cholesteryl ester (CE) which is less sclerotic and more easily dispersed via enhanced hydrolysis of CE in the arterial wall. Also, neutral fecal steroid elimination may be enhanced and cholesterol absorption reduced following EPL treatment. Antioxidants protect lipoproteins from oxidation, and cells from the injury of toxic, oxidized LDL. The rationale for lowering of serum cholesterol is the strong association between elevation of plasma or serum cholesterol and CHD. Cholesterol-lowing, especially LDL cholesterol, to the target level could be achieved using diet and combination of drug therapy. Information on the link between cholesterol and CHD has decreased egg consumption by 16-25%. Some clinical studies have indicated that dietary cholesterol and egg have a significant hypercholesterolemic effect, while others have indicated no effect. These studies differed in the use of purified cholesterol or cholesterol in eggs, in the range of baseline and challenge cholesterol levels, in the quality and quantity of concomitant dietary fat, in the study population demographics and initial serum cholesterol levels, and clinical settings. Cholesterol content of eggs varies to a certain extent depending on the age, breed and diet of hens. However, egg yolk cholesterol level is very resistant to change because of the particular mechanism involved in yolk formation. Egg yolk contains a factor of factors responsible for accelerated cholesterol metabolism and excretion compared with crystalline cholesterol. One of these factors could be egg lecithin. Egg lecithin may not be as effective as soybean lecithin in lowering serum cholesterol level due probably to the differences of fatty acid composition. However, egg lecithin may have positive effects in hypercholesterolemia by increasing serum HDL level and excretion of fecal cholesterol. The association of serum cholesterol with egg consumption has been widely studied. When the basal or control diet contained little or no cholesterol, consumption of 1 or 2 eggs daily increased the concentration of plasma cholesterol, whereas that of the normolipemic persons on a normal diet was not significantly influenced by consuming 2 to 3 eggs daily. At higher levels of egg consumption, the concentration of HDL tends to increase as well as LDL. There exist hyper-and hypo-responders to dietary (egg) cholesterol. Identifying individuals in both categories would be useful from the point of view of nutrition guidelines. Dietary modification of fatty acid composition has been pursued as a viable method of modifying fat composition of eggs and adding value to eggs. In many cases beneficial effects of PUFA enriched eggs have been demonstrated. Generally, consumption of n-3 fatty acids enriched eggs lowered the concentration of plasma TG and total cholesterol compared to the consumption of regular eggs. Due to the highly oxidative nature of PUFA, stability of this fat is essential. The implication of hepatic lipid accumulation which was observed in hens fed on fish oils should be explored. Nutritional manipulations, such as supplementation with iodine, inhibitors of cholesterol biosynthesis, garlic products, amino acids and high fibre ingredients, have met a limited success in lowering egg cholesterol.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.681-685
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• 2009

L-carnitine promotes mitochondrial ${\beta}$-oxidation of long chain fatty acids and their subsequent transport across the inner mitochondrial membrane. Although the role of L-carnitine in fatty acid metabolism has been extensively studied, its role in live performance and carcass responses of commercial broilers is less understood. The objective of this research was to determine if Lcarnitine fed at various levels in diets differing in CP and amino acids impacted on live performance and carcass characteristics of commercial broilers. Two floor pen experiments were conducted to assess the effect of dietary L-carnitine in grower diets. In Exp. 1, Ross${\times}$Hubbard Ultra Yield broilers were placed in 48 floor pens (12 birds/pen) and fed common diets to d 14. A two (0 or 50 ppm Lcarnitine) by three (173, 187, and 202 g/kg CP) factorial arrangement of treatments was employed from 15 to 35 d of age (8 replications/treatment). An interaction (p<0.05) in carcass yield indicated that increasing CP (187 g/kg) resulted in improved yield in the presence of L-carnitine. Increasing CP from 173 to 202 g/kg increased (p<0.05) BW gain and decreased (p<0.05) feed conversion and percentage abdominal fat. Feeding dietary L-carnitine increased back-half carcass yield which was attributable to an increase (p<0.05) in thigh, but not drumstick, yield relative to carcass. In Exp. 2, $Ross{\times}Ross$ 708 broilers were fed common diets until 29 d. From 30 to 42 d of age, birds were fed one of seven diets: i) 200 g/kg CP, 0 ppm L-carnitine; ii) 200 g/kg CP, 40 ppm L-carnitine; iii) 180 g/kg CP, 0 ppm L-carnitine; iv) 180 g/kg CP, 10 ppm L-carnitine; v) 180 g/kg CP, 20 ppm L-carnitine; vi) 180 g/kg CP, 30 ppm L-carnitine; and vii) 180 g/kg CP, 40 ppm L-carnitine (6 replications of 12 birds each). BW gain, feed conversion, mortality (30 to 42 d), and carcass traits (42 d) were measured on all birds by pen. There were no treatment differences (p<0.05). However, the addition of 40 ppm L-carnitine in the 200 g CP/kg diet increased (p = 0.06) thigh yields relative to BW in comparison to birds fed diets without L-carnitine, which was further confirmed via a contrast analysis (0 vs. 40 ppm L-carnitine in the 200 and 180 g CP/kg diets; p<0.05). These results indicated that dietary L-carnitine may heighten metabolism in dark meat of commercial broilers resulting in increased relative thigh tissue accretion without compromising breast accretion.