• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.649-652
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• 2009

Nutritional compositions in edible portion of Castanopsis cuspidata seeds were investigated. Moisture content of Castanopsis cuspidata was 24.72 (Wt. %), crude protein was 2.19% (Wt. %), crude lipid was 0.83% (Wt. %), ash was 1.04% (Wt. %), and carbohydrate was 52.63% (Wt. %) in Castanopsis cuspidata seeds. Major amino acids were glutamic acid, aspartic acid, arginine and histidine, and minor ones were alanine, serine, proline, and valine. Sucrose was the highest content of free sugar in the seed. Major fatty acids were linolenic acid (18:3), palmitic acid (16:0) and oleic acid (18:1). Major minerals were P, K, Mg, Zn and Ca at the level of 88.31, 26.00, 13.20, 10.90, and 3.93 mg/100 g, respectively.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Animal Bioscience
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• v.37 no.4
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• pp.697-708
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• 2024

Objective: The objective of this study was to investigate the influence of dietary supplementation of Eucommia ulmoides leaf extract (ELE) on muscle metabolism and meat quality of pigs with and without pre-slaughter transportation. Methods: In a 43-day feeding experiment, a total of 160 pigs with an initial body weight 60.00±2.00 kg were randomly assigned into four groups in a completely randomized design with 10 replicates. Pigs in groups A and C were fed a basal diet and pigs in groups B and D were fed a basal diet supplemented with 0.5% ELE. Pigs were slaughtered with (group B and D) or without (group A and C) pre-slaughter transport. Muscle chemical composition, postmortem glycolysis, meat quality and muscle metabolome were analyzed. Results: Dietary ELE supplementation had no effect on the proximate composition of porcine muscle, but increased free phenylalanine, proline, citruline, norvaline, and the total free amino acids in muscle. In addition, dietary ELE increased decanoic acid and eicosapentaenoic acid, but decreased heptadecanoic acid, oleic acid, trans-oleic acid, and monounsaturated fatty acids in muscle. Meat quality measurement demonstrated that ELE improved meat water holding capacity and eliminated the negative effects of pre-slaughter transport on meat cooking yield and tenderness. Dietary ELE reduced muscle glycolytic potential, inhibited glycolysis and muscle pH decline in the postmortem conversion of muscle to meat and increased the activity of citrate synthase in muscle. Metabolomics analysis by liquid chromatographic tandem mass spectrometric showed that ELE enhanced muscle energy level, regulated AMP-activated protein kinase (AMPK) signaling, modulated glycogenolysis/glycolysis, and altered the metabolism of carbohydrate, fatty acids, ketone bodies, amino acids, purine, and pyrimidine. Conclusion: Dietary ELE improved meat quality and alleviated the negative effect of pre-slaughter transport on meat quality by enhancing muscle oxidative metabolism capacity and inhibiting glycolysis in postmortem muscle, which is probably involved its regulation of AMPK.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.228-235
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• 1994

The purpose of this study was to investigate the effect of vitamin B6 deficiency on the concentration of energy metabolite in streptozotocin-induced diabetic rats. Thirty rats were fed a vitamin B6 deficient diet(-B6) or a control diet(+B6) for 5 weeks and then subdivided into 3 groups respectively ; base group, one day diabetic group and three day diabetic group. Diabetes of rats were induced by streptozotocin injection into the tail vein. Glucose, glycogen, protein, alanine, triglyceride and free fatty acids were compared in plasma, liver skeletal muscle of rats. Also, the total urinary nitrogen and glucose excretion were compared. Compared with +B6 rats, the increase of plasma glucose in -B6 rats due to the diabetes was smaller. After diabetes was induced, the level of plasma alamine was not changed in -B6 rats while increased significantly(p<0.05) in +B6 rats. The increase of urinary nitrogen excretion was smaller and the increase of muscle protein was larger in -B6 rats at the first day diabetes was induced. The levels of plasma free fatty acid and liver triglyceride were significantly (p<0.05) higher in -B6 rats after diabetes was induced. These results suggest that vitamin B6 deficiency may impair the adaptation of animals to the energy metabolism related due to a decrease of the body protein catabolism of fatty acid oxidation in diabetes and aggravate fatty liver which is one of the chronic complications of diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.87-93
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• 1990

The compositions of lipid class and fatty acid of free lipids as non-starch lipid and bound lipids(extraction either at low or high temperature) as starch-lipid extracted from starch in mung bean(phaseolus radiatus L) was investigated. The contents of neutral lipids glycolipids and phospholipids in free lipids were 98.2% 1.7% and 0.1%, whereas those found in bound lipids were 84.3-85.7% 10.5-11.0%, and 5.2-3.3% respectively The major components of neutral lipid fraction in the bound lipids were triglyceride and esterified sterol and those were composed of 0% of total neutral lipids. Monogalactosyl idiglyceride and esteryl steryl glycoside were observed as main glycolipids components in both free and bound lipids. Among the phospholipids in the bound lipids phosphatidylinositol phosphatidyl serine and phosphati-dyl ethanolamine were identified an major constituents. The free lipids contained palmitic(50.2%) stearic(20.6%) oleic(8.5%) and behenic(7.4%) acids and bound lipids had more palmi-tic and linoleic acids but less stearic acid compared to thosed in the free lipids.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.309-316
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• 1972

Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows: 1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively. 2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components. 3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components. 4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.

• 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.

• Journal of Nutrition and Health
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• v.33 no.2
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• pp.124-133
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• 2000

This study evaluated the effects of chronic ethanol consumption and/or taurine supplementation on hepatic total, phospholipid fatty acid composition and the metabolism of rats fed one of three purified liquid diets for 8 weeks. the rats followed either the control diet (CD, ethanol-free and taurine-free diet); ethanol diet (ED, CD+ 50g ethanol/L) or ethanol-taurine diet (ETD, ED+3.75g taurne/L). Chronic ethanol consumption and/or dietary taurine supplementation were associated with altered hepatic total and phospholipid fatty acid composition. compared to the values for the control rats, ED or ETD significantly decreased the percentage of total monounsaturated fatty acids ($\Sigma$MUFA), and increased the percentage of total polyunsaturated fatty acids ($\Sigma$PUFA) of hepatic total lipids(p〈0.01). Percentages of 14:0(P〈0.01) and 16:0(p〈0.001) were sigificantly lower, and those of 18:0(p〈0.01), 20:0(p〈0.001), 20:3$\omega$6(p〈0.01) and 22:4$\omega$6(p〈0.01) in hepatic total fatty acid compositions were oserved in rats fed ETD versus those fed ED or ETD. No significant differences in hepatic total fatty acid compositions were observed in rats fed ETD versus those fed ED. Percentages of 24:0(p〈0.01), 16:1(p〈0.05), 20:1(p〈0.01), 18:2$\omega$6(p〈0.01) and 18:3$\omega$3(p〈0.05) in hepati phospholipids were significantly higher, and those of 14:0(p〈0.01), 16:0(p〈0.001), 20:3$\omega$3(p〈0.05) in hepatic phospholipids were significantly higher, and those of 14:0(p〈0.01), 16:0(p〈0.001), 20:3$\omega$3(p〈0.001), 22:6$\omega$3(p〈0.001) and $\Sigma$$\omega$3(P〈0.001) were significantly lower in rats fed ED or ETD compared to the values for the control rats. The Δ5 desaturation index(20:3$\omega$6⇒20:4$\omega$6) and elongation index (20:5$\omega$3⇒22:5$\omega$3) of hepatic phospholipid index (20:3$\omega$6⇒20:4$\omega$6) and decreased Δ4 desaturation index (22:5$\omega$3⇒22:6$\omega$3) compared to the values for the ED rats. These changes in hepatic fatty acid composition induced by chronic ethanol consumption and/or taurine supplementation might be associated with the modulations of physical properties of the hepatic cell membrane and its sensitivity to peroxidation damage.

• Food Science and Preservation
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• v.13 no.5
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• pp.661-667
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• 2006

This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.603-608
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• 2003

In approximate composition, crude protein, lipid, ash, crude fiber, and N-free extract constituted 14.70%, 3.10%, 6.90%, 18.20%, and 57.10%, respectively, in Korean safflower flowers, compared to 12.60%, 2.70%, 5.80%, 16.40% and 62.50%, respectively, in Chinese safflower flowers. This indicated that Korean safflower flowers surpassed their Chinese counterparts except in terms of N-free extract. Free sugars such as fructose, glucose, and sucrose were proven to be dominant in both domestic and Chinese safflower flowers, while little xylose was contained. For content of polyphenolic compound, Korean safflower flowers contained 13.85% water soluble extract and 9.70% MeOH extract, compared to 9.39% and 7.04%, respectively, for the Chinese variety, confirming the higher levels in the Korean variety. For fatty acids, (Ed- the following results are not presented in ratio form) saturated fatty acids and unsaturated fatty acids comprised 6.80% and 93.20% in Korean safflower flowers and 16.0% and 84.0% in Chinese safflower flowers, respectively. Linoleic, oleic, and palmitoleic acids comprised 75.30%, 11.60%, and 3.40% in Korean safflower flowers, and 66.70%, 11.20%, and 6.10% in the Chinese variety, respectively. Of amino acids, essential amino acids comprised 46.67% in Korean safflower flowers and 36.79% in the Chinese variety. Moreover, total essential amino acids in Korean safflower flowers were higher than those of their counterparts. Non-essential amino acid comprised 65.17% in the Korean variety and 54.49% in the Chinese. In terms of mineral content, Korean safflower flowers contained more Ca, Cu, Fe and Mn than those of China, while Chinese safflower flowers contained more A1, Ba, Mg, K, Na, Zn, Sr and P.