• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.312-312
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• 2005

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1419-1429
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• 2012

A series of studies were carried out to investigate the supplemental effects of dietary garlic extracts (GE) on whole body amino acids, whole body and muscle free amino acids, fatty acid composition and blood plasma changes in 6 month old juvenile sterlet sturgeon (Acipenser ruthenus). In the first experiment, fish with an average body weight of 59.6 g were randomly allotted to each of 10 tanks (two groups of five replicates, 20 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the level of 2% of fish body weight per day for 5 wks. Whole body amino acid composition between the GE and control groups were not different (p>0.05). Among free amino acids in muscle, L-glutamic acid, L-alanine, L-valine, L-leucine and L-phenylalanine were significantly (p<0.05) higher in GE than in control. However, total whole body free amino acids were significantly lower in GE than in control (p<0.05). GE group showed higher EPA (C22:6n3) and DHA (C22:5n3) in their whole body than the other group (p<0.05). In the second experiment, the effects of dietary garlic extracts on blood plasma changes were investigated using 6 month old juvenile sterlet sturgeon averaging 56.5 g. Fish were randomly allotted to each of 2 tanks (300 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the rate of 2% of body weight per day for 23 d. At the end of the feeding trial, blood was taken from the tail vein (n = 5, per group) at 1, 12, and 24 h after feeding, respectively. Blood plasma glucose, insulin and the other serological characteristics were also measured to assess postprandial status of the fish. Plasma glucose concentrations (mg/dl) between two groups (GE vs control) were significantly (p< 0.05) different at 1 (50.8 vs 62.4) and 24 h (57.6 vs 73.6) after feeding, respectively, while no significant difference (p>0.05) were noticed at 12 h (74.6 vs 73.0). Plasma insulin concentrations (${\mu}IU$/ml) between the two groups were significantly (p<0.05) different at 1 (10.56 vs 5.06) and 24 h (32.56 vs 2.96) after feeding. The present results suggested that dietary garlic extracts could increase dietary glucose utilization through the insulin secretion, which result in improved fish body quality and feed utilization by juvenile sterlet sturgeon.

• 한국식품과학회지
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• 제22권3호
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• pp.248-254
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• 1990

식용 돼지췌장 리파제를 두 가지 함량으로 치즈제조시 혼합하여 $7^{\circ},\;13^{\circ},\;21^{\circ}C$에서 숙성시켰다. GC 분석결과 효소처리한 치즈에서는 Control에서 보다 훨씬 많은 양의 저급지방산이 생성되었다. 돼지췌장 리파제를 많이 넣어 $21^{\circ}C$에서 숙성시킨 치즈의 경우 1주 후에 medium flavor 치즈, 3주 후에 거의 sharp flavor 치즈가 특별한 결함없이 생산되었다. 또한 이 효소를 조금 넣은 치즈에서는 양호한 질의 치즈가 많았는데, $7^{\circ},\;13^{\circ},\;21^{\circ}C$에서 3주부터 15주의 숙성기간 중 medium과 sharp flavor 치즈가 생산되었다. 통계분석에 의하면 체다풍미와 caproic acid의 함량에서, 또 체다풍미와 butyric acid, caproic acid 혼합함량 상호관계에서 유의성이 있었다. 적합한 조건을 사용한다면 돼지췌장 리파제는 체다치즈의 숙성을 촉진시키는데 사용 가능한 것으로 사료된다.

• Journal of Nutrition and Health
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• 제20권6호
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• pp.456-462
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• 1987

Chemical composition, free amino acid and fatty acid composition of wild and cultured cockle clam were studied. 1. The content of crude protein was higher in Anadara suberenata thanthat ini Anadara granosa. The contents of crude protein and ash increased after boiling. 2 Free amino acid composition of Anadara granosa was similar to that of Anadara suberenata. Both glutamic acid and aspartic acid among free amino acid were the most abundant in cockle clam. Next, leucine, arginine and lysine were abundant in order. They all composed of approximately 50%^ of total amino acid content. Whereas the contents of cystine and methionine were poor. 3. In cockle clam the major fatty acids consisted of C16 :0, C18: 0, C18 ;1 and C18:3 in order. The level of C16 :0 was the highest in lipids. The levels of C18 : 0 and C14 :0 were higher in Anadara granosa than those in Anadara suberenata, while the levels of C16 :0, C18 :3 and C16 : 1 were higher in Amadara suberenata than those in Anadara granosa.

• 약학회지
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• 제25권4호
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• pp.137-143
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• 1981

In order to confirm the exact antipyretic component in the earthworm, etherial extract of American earthworm(Red Worm) was fractionated into five fractions by using silica gel column chromatography and thin layer chromatography. The fraction including free fatty acids was found to possess artipyretic response and standard arachidonic acid showed marked antipyretic response on typhoid vaccinated rabbits. Arachidonic acid was identified from the free fatty acid fraction of the earthworm by using gas liquid chromatography. Thus it was considered that the antipyretic activity of the free fatty acid may be due to the presence of arachidonic acid. Lipid-free earthworm powder was extracted with phosphate buffer (pH, 8.0, 0.1M) and all the proteins was salted out by ammonium sulfate. The crude precipitate was dialyzed and the impure proteins were eliminated at pH 5.4 and 4.6. The remaining protein solution was fractionated with various concentrations of acetone. The acetone fractions were identified by using S.D.S. polyacrylamide gel electrophoresis and disc gel electrophoresis. The precipitate at 85% acetone concentration and the remaining proteins in the supernatant did not exhibit the antipyretic activity.

• 한국작물학회지
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• 제33권2호
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• pp.134-137
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• 1988

인삼 종자의 발육시기별 종자 및 배유의 크기, 사포닌, 유리당 그리고 지방산의 함량을 조사하였던바 그 결과는 다음과 같다. 1. 종자의 크기(길이, 폭, 두께) 생장은 개화후 35 일경에, 배유의 크기 생장은 개화후 50일경에 완료되었으나 장육을 제거하지 않은 종자의 무게는 개화후 65일까지 감소되었다. 2. 총사포닌 및 ginsenosides의 함량은 개화후 일수가 경과할수록 감소되었다. 3. Glucose, maltose 및 fructose의 함량은 개화후 일수가 경과할수록 감소되었으나 sucrose 함량은 경과일수에 따라 증가되었다. 4 Palmitic 산의 함량은 개화후 일수가 경과함에 따라 감소경향이었으나 oleic, linoleic 및 stearic산은 경과일수에 따라 증가되었다.

• Clinical and Experimental Pediatrics
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• 제45권9호
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• pp.1083-1089
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• 2002

목 적 : 지속적으로 증가하는 소아 비만은 성인 비만으로 이행되기 쉽고 합병증으로 고혈압, 지방간, 동맥경화증이 동반될 수 있다. Carnitine은 장쇄 지방산이 미토콘드리아로 이동할 때 필요한 조효소로 지방산 대사에서 중요한 역할을 한다. 지방간을 가진 비만 소아에서 혈중 지방산과 carnitine 농도를 측정함으로써 L-carnitine을 임상적으로 비만 치료에 적용할 수 있는지를 알아보고자 본 연구를 실시하였다. 방 법 : 7-18세의 지방간으로 진단받은 비만아 9명과 정상 대조군 소아 10명을 대상으로 하였다. 혈장을 sodium borate를 섞어 원심분리 후 하층을 methylene chloride를 이용하여 계층 분리하였고, MSTFA와 acetonitrile을 넣고 유도체화 반응을 시켰다. GC-MS 자동 분석기로 혈청 지방산 fraction을 정량 분석하였고, carnitine(free, acyl, total)은 cycling technique을 이용하여 415 nm에서 정량 분석하였다. 결 과 : 혈중 총 지방산은 지방간이 동반된 비만아 군에서 대조군에 비해 유의하게 증가하였고 특히 장쇄 지방산(myristic acid, palmitoleic acid, palmitic acid, linoleic acid, oleic acid, stearic acid)이 의미 있게 증가되어 있었다. 총 carnitine과 유리 carnitine 농도가 비만아에서 정상아에 비해 유의하게 증가하였으나 acyl carnitine은 유의한 차이가 없었다. 결 론 : 지방간이 동반된 비만아에서 장쇄 지방산이 뚜렷이 증가되었으며, 비만아군에서 정상아에 비해 혈청 carnitine이 증가되어 있음을 알 수 있었다. 이것을 기초로 하여 비만아에서 L-carnitine 투여 후 지방산 대사의 변화에 대해 추후에 연구할 예정이다.

• 한국식품영양학회지
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• 제33권6호
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• 한국축산식품학회지
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• 제44권4호
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Animal Bioscience
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• 제36권9호
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.