• 한국수산과학회지
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• 제26권4호
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• pp.296-304
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• 1993

코끼리 조개의 동결저장 중 일어나는 품질저하의 주 요인인 지질산화를 실험한 결과는 다음과 같다. 코끼리 조개육의 총지질함량은 $4.06\%$로 적으나 지방조성이 처리조건에 따라, 내장을 포함한 시료에서 중성지질이 $39.7\%$, 당지질 $6.8\%$, 인지질 $53.5\%$, 내장을 제거한 시료에서 중성지질 $46.1\%$, 당지질 $4.5\%$, 인지질 $49.5\%$, 그리고 blanching한 시료에서 중성지질 $51.9\%$, 당지질 $8.2\%$, 인지질 $39.9\%$로 인지질의 함량이 비교적 높았으며 내장제거, blanching 등의 처리에 따라 인지질의 함량이 감소하였다. 지방산조성은 전 지질에서 포화지방산이 $35.22{\sim}38.48\%$, monoene산이 $19.81{\sim}22.35\%$, polyene산이 $39.25{\sim}42.60\%$로 polyene산의 비율이 높았다. 그리고 주요 구성지방산은 $C_{16:0}$가 $17.20{\sim}20.07\%$, $C_{20:5}$가 $18.29{\sim}19.80\%$, $C_{22:6}$이 $10.25{\sim}11.15\%$로 $10\%$ 이상을 점하는 주요 구성지방산이었으며 그리고 $C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{14:0},\;C_{20:1}$등이 $5\%$ 이상 차지하고 있었다. 저장 중의 지질산화는 POV의 증가가 저장기간이 경과함에 따라 내장 포함한 시료 VM과 내장제거한 생시료(RM)에서 급격히 증가하여 저장 90일에 각각 3.72, 3.00meq/kg의 값을 보였으나 blanching한 시료(BM)에서는 저장 90일에 1.44meq/kg에 머물러 상당히 안정됨을 볼 수 있었다. 저장기간에 따른 지방산조성의 변화에 있어서는 blanching에 의해 polyene산의 함량이 감소하였으나 이후 저장 중의 변화는 적어서 내장제거 후 blanching하여 동결저장하는 것이 바람직하였다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• 미생물학회지
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• 제43권2호
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• pp.130-136
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• 2007

2-단계 미생물 생물전환법을 이용하여 불포화 지방산을 다량 함유하고 있는 식물유로부터 천연 6-dodecen-4-oilde (butter lactone)을 생산하였다. Microbial lipase를 이용하여 식물유에 함유된 불포화 지방산을 분리한 후, Pseudomonas sp. NRRL B-2994의 hydroxylation 기작을 이용하여 광활성의 hydroxyl fatty acid (HFA)로 전환시켰다. Pseudomonas sp.는 불포화지방산linoleic acid를>75% 함유한 홍화유를 48시간의 생물전환공정 과정을 통해 8 g/L의 10-hydroxy-12(z)-octadecenoic acid를 생성하였으며 평균 39.2% 생물전환률을 보였다. 원심 분리된 10-hydroxy-12(z)-octadecenoic acid는 2차적으로 Yarrowia llipolytica ATCC34088의 제한적인 ${\beta}-oxidation$ 기작을 이용하여 4-hydroxy-6-dodecenoic acid로 전환되었다. 배양액 내 존재하는 4-hydroxy-6-dodecenoic acid는 $4N\;H_{2}SO_{4}$를 첨가하여 배양액을 pH 4.0로 낮추고 $100^{\circ}C$에서 5분 동안 가열하여 6-dodecen-4-oilde (butter lactone)으로 lactone화하였다. 천연 6-dodecen-4-oilde는 불포화 lactone으로 기존에 사용된 6-dodecan-4-oilde (dodecalactone) 및 4-decan-4-olide 비교하여 독특한 향 특성을 지니고 있다.

• Journal of Nutrition and Health
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• 제30권9호
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• pp.1067-1072
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• 1997

One known effect of long chain n-3 polyunsaturated fatty acids is their ability to decrease plasma triglycerides. However, identification of the specific n-3 fatty acids and the underlying mechanisms responsible for this change remains uncertain. This present study was designed to evaluate the effects of moderate levels of dietary docosahexaenoic acid (22 :6(n-3)) on modulating plasma triglyderides. Male CD-1 mice were maintained for 15 days on identical diets containing either docosahexahexaenoic acid ethyl ester(1.5%, w/w) or linoleic acid(18 : 2(n-6)) ethyl ester (1.5%, w/w) . Plasma triglycerides were 40% lower in the docosahexaenoic acid group than in the linoleic acid group. Hepatic carnitine palmitoyltransferase activity (a key regulatory enzyme for mitocondria $\beta$-oxidation) was not significantly different between the dietary groups. However, plasma acid soluble acylcarnitine levels (which increase with increasing $\beta$-oxidation )were significantly higher in the decosahexaenoic acid group. This data suggests that plasma triglyceride levels are lower in mice fed diets containing moderate levels of docosahexaenoic acid compared to linoleic acid, but this effect on plasma triglycerides is not modulated through an augmentation of mitochondrial $\beta$-oxidation.

• Animal Bioscience
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• 제36권9호
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• pp.1305-1313
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• 2023

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.

• 대한유전성대사질환학회지
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• 제22권1호
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• pp.1-8
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• 2022

Long-chain fatty acid oxidation disorders (LC-FAOD) are an autosomal recessive inherited rare disease group that result in an acute metabolic crisis and chronic energy deficiency owing to the deficiency in an enzyme that converts long-chain fatty acids into energy. LC-FAOD includes carnitine palmitoyltransferase type 1 (CPT1), carnitine-acylcarnitine translocase (CACT), carnitine palmitoyltransferase type 2 (CPT2), very long-chain acyl-CoA dehydrogenase (VLCAD), long-chain 3-hydroxyacyl-CoA dehydrogenase (LCHAD), and trifunctional protein (TFP) deficiencies. Common symptoms of LC-FAOD are hypoketotic hypoglycemia, cardiomyopathy, and myopathy. Depending on symptom onset, the disease can be divided as neonatal period, late infancy and early childhood, adolescence, or adult onset, but symptoms can appear at any time. The neonatal screening test (NBS) can be used to identify the characteristic plasma acylcarnitine profiles for each disease and confirmed by deficient enzyme analysis or molecular testing. Before introduction of NBS, the mortality rate of LC-FAOD was very high. With NBS implementation as routine neonatal care, the mortality rate was dramatically decreased, but severe symptoms such as rhabdomyolysis recur frequently and affect the quality of life. Triheptanoin (Dojolvi^®), the first drug for pediatric and adult patients with molecularly confirmed LC-FAOD, has recently been approved by the US Food and Drug Administration in 2020. In this review, the diagnosis of LC-FAOD and treatment including triheptanoin are summarized.

• 한국식품영양과학회지
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• 제19권5호
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• pp.387-394
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• 1990

The effect of lysine or methionine addition on the lipid oxidation and protein properties in casein-fish oil model system during the storage of 21 days at 37$^{\circ}C$ was studied. The peroxide and TBA values were increased markedly and the amino acids addition to the system caused to reduce the extent of lipid oxidation in comparison with that of casein-fish oil system which was a control group. Significant changes in fatty acid composition of each group were observed. Polyenoic acid contents were drastically decreased during the storage in the groups with and without the amino acids additions, . And also significant losses of several amino acids were occurred with the reduction of solubility and digestibility of casein during the storage. However no different effects were observed in both additionsof lysine and methionine to the system.

• Journal of Animal Science and Technology
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• 제65권4호
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• pp.735-747
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• 2023

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.215-225
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• 2012

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.

• 한국수산과학회지
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• 제44권5호
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• pp.470-477
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• 2011

This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacific saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from $32.71{\pm}2.37$ to $45.9{\pm}2.60$ g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were $1.39{\pm}0.40$ to $15.79{\pm}0.47$ mg KOH/g and $76.14{\pm}2.19$ to $282.84{\pm}2.34$ meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ significantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapentaenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased significantly during drying. In conclusion, this study showed that the packaging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation.