• 한국수산과학회지
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• 제42권5호
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• pp.411-416
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• 2009

Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

• Asian-Australasian Journal of Animal Sciences
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• 제33권11호
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• pp.1779-1786
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• 2020

Objective: To evaluate soy sauce oil (a by-product of making whole soybean soy sauce) as a new dietary lipid source, a large amount of soy sauce oil was administered into the rumen of dairy cows. Methods: Four Holstein dairy cows fitted with rumen cannulae were used in a 56-day experiment. Ruminal administration of soy sauce oil (1 kg/d) was carried out for 42 days from day 8 to day 49 to monitor nutritional, physiological and production responses. Results: Dry matter intake and milk yield were not affected by soy sauce oil administration, whereas 4% fat-corrected milk yield and the percentage of milk fat decreased. Although ruminal concentration of total volatile fatty acids (VFA) and the proportion of individual VFA were partially affected by administration of soy sauce oil, values were within normal ranges, showing no apparent inhibition in rumen fermentation. Administration of soy sauce oil decreased the proportions of milk fatty acids with a carbon chain length of less than 18, and increased the proportions of stearic, oleic, vaccenic and conjugated linoleic acids. Conjugated linoleic acid content in milk became 5.9 to 8.8 times higher with soy sauce oil administration. Blood serum concentrations of non-esterified fatty acid, 3-hydroxybutyric acid, total cholesterol, free cholesterol, esterified cholesterol, triglyceride and phospholipid increased with administration of soy sauce oil, suggesting a higher energy status of the experimental cows. Conclusion: The results suggest that soy sauce oil could be a useful supplement to potentially improve milk functionality without adverse effects on ruminal fermentation and animal health. More detailed analysis is necessary to optimize the supplementation level of this new lipid source in feeding trials.

• 생명과학회지
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• 제5권2호
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• pp.70-75
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• 1995

The effect of lipoxygenase (LOX) on the oxidation and co-oxidation of lipid fraction was studied in the model system of rainbow trout. For the reaction in model system 1 g of lipid fraction and 50mL of enzyme extract(LOX, 140 unit in 50mL phosphate buffer solution at pH 7, 4)), which were obtained from rainbow trout, were homoginized in the presence of Tween 20 and kept at 23$\circ$C for 3 days. The activity of LOX was decreased to 43% of initial level during the reaction in the model system. The initial composition of rainbow trout lipid was showed to be consisted of trigliceride(TG;82%) and free fatty acid(FFA;0.1%), while this converted to 59% of TG and 20% of FIFA, respectively after reaction in model system. Change of fatty acid composition was also observed and the content of linoleic acid, one of the major fatte acids, was decreased to 13% from 54% in the content of total fatty acids after reaction. The carotenoids in rainbow trout were composed of 0.4% $\alpha$-carotene, 1.6% $\beta$ -carotene, 80% canthaxanthin, 7% lutein and 11% zeaxanthin, thus the canthaxanthin was the major component. This canthaxanthin was the most degraded carotenoid by lipoxygenase catalyzed co-oxidation during the reaction. On the other hand the tocopherol isomers found in the rainbow trout were $\alpha$ and $\beta$ -tocopherol, and $\alpha$-tocopherol had a higher degradation rate by the lipoxygenase catalyzed co-oxidation than of $\beta$-tocopherol in the reaction of model system.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.51-58
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• 1990

본 연구에서는 산더덕과 재배더덕의 일반성분. 지방산 및 아미노산 조성을 비교분석하였다. 재배더덕은 산더덕보다 조회분은 1.83배, 조단백질 1.67배 높았으며, 산더덕은 재배더덕에 비하여 조지방이 1.09배. 조섬유가 2.03배 높은 값을 나타내었다. 지질성분의 지방산조성은 총지방질, 유리지방질. 결합지방질에서 함량의 차이는 있지만, linoleic acid, palmitic acid, linolenic acid가 주요 지방산으로 60%이상을 차지하였다. 아미노산양은 시료 100mg당 건량기준으로 산더덕이 6.07mg, 재배더덕이 8.42mg이었으며, 질소 gram당 아미노산 함량순위는 산더덕의 경우 Arg>Glu>Lys>Asp>Phe이었으며, 재배더덕의 경우는 Arg>Glu>Asp>Lys>His의 순이었다.

• 대한의생명과학회지
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• 제18권4호
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• pp.438-444
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• 2012

N-acylethanolamines (NAEs) including endocannabinoids, anadamide, are long chain fatty acid ethanolamines and express ubiquitously in animal and plant tissues. NAEs have several pharmacological effects including anti-inflammatory, analgesic and anorexic effects. The levels of NAEs in tissues are strictly regulated by synthesizing and hydrolyzing enzymes because NAEs are not stored in the cell but rather made on demand. NAEs are hydrolyzed to free fatty acids and ethanolamines by fatty acid amide hydrolase and N-acylethanolamine-hydrolyzing acid amidase (NAAA). Here, we suggest the fluorescence-based assay system for NAAA. We developed N-(4-methy-2-oxo-2H-chromen-7-yl)palmitamide (PAAC) as a fluorogenic substrate for NAAA and we also generated NAAA stably expressing COSM6 cell line. When extracts of cells expressing NAAA were incubated with PAAC, NAAA specifically hydrolyzed PAAC to palmitic acids and fluorogenic dye, coumarin. Release of coumarin was monitored by using fluorometer. NAAA hydrolyzed PAAC with an apparent Km of $20.05{\mu}M$ and Vmax of 32.18 pmol/mg protein/min. This assay system can be used to develop inhibitors or activators of NAAA.

• 한국수산과학회지
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• 제30권4호
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• pp.660-666
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• 1997

참조기에 $14\%$ 정도 천일염을 가해 저열건조기를 가공한 후 근육만을 $-20^{\circ}C$에서 냉동저장 하면서 영양 및 화학적 조성의 변화를 살펴보았다. 저염검 조기의 수분, 단백질, 지방, 회분은 각각 $74.6\%,\;18\%,\;3.4\%$ 및 $2.3\%$로 냉동 저장 중 큰 변화는 없었고, 유리아미노산의 경우는 저장 중 약 2배 정도 증가 하였으며 주요 유리아미노산으로는 glutamic arid, alanine, lysine, glycine이었다. 근육에서 추출한 중성지방질의 주요 구성지방산은 palmitic acid, stearic acid, palmitoleic acid, docosahexaenoic acid 이었으며 인지질의 주요 구성지방산은 docosahexaenoic acid, palmitic acid, eicosapentaenoic acid 이었다. 유리지방산 함량 및 산값은 가공직후 각각 $3.8{\mu}M/g,\;0.25mg/100g$에서 냉동 10개월 후에는 $7{\mu}M/g$과 0.4mg/100g로 약간의 증가 후세를 보였고, TBA값은 $20{\mu}M/kg$에서 저장 2개월째 $60{\mu}M/kg$으로 증가하였으며, 그 후 완만한 증가를 보였다. 산도 및 pH는 냉동 저장 중 거의 변화가 없었으며, 아미노태질소는 가공직후 90mg/100g에서 자장 10개월째에는 18mg/100g으로 약간의 증가 추세를 보였다. VBN은 초기 18mg/100g에서 저장 5개월째에 초기 부패 단계까지 증가하였으며, 이후 계속 증가하는 경향을 나타내므로, 저염건 조기를 $-20^{\circ}C$ 냉동저장할 경우, 5개월 정도 저장 가능할 것으로 생각되었다.

• 한국식품과학회지
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• 제32권4호
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• pp.772-787
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• 2000

In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

• 한국식품과학회지
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• 제15권4호
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• pp.399-403
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• 1983

청국장 발효과정중에 일어나는 지질성분(脂質成分)의 변화(變化)를 규명하고저 삶은콩에 Bacillus natto 를 접종(接種), 3일간 발효시킨후 식염을 7% 첨가하여 20일간 숙성(熟成)한 청국장을 만들고, 삶은콩, 청국장 고오지 및 청국장제품의 지질(脂質)에 관한 연구를 행하여 다음과 같은 결과를 얻었다. 삶은콩의 총지질(總脂質) 함량중 중생지질(中性脂質)은 92.08%, 유리지방산(遊離脂肪酸)은 1.76%, 당지질(糖脂質)은 2.04%, 연지질(憐脂質)은 4.12% 이었으나, 발효숙성(醱酵熟成)과정중 중성지질(中性脂質)이 감소하고 유리지방산(遊離脂肪酸) 함량이 증가하였으며 당지질(糖脂質)의 함량도 증가하는 경향을 나타냈고 연지질(憐脂質)의 함량은 청국장 고오지 발효중에 증가하였다가 숙성기간중 감소하였다. 또한 연지질(憐脂質)과 당지질획분(糖脂質劃分)들의 발효숙성중(醱酵熟成中)의 구성성분의 변화에 있어서 특히 포스파티딜 이노시톨 및 포스파티딜 콜린의 변화가 주목되었고 또 디-갈락토실 디-글리세리드가 현저하게 감소되었다. 한편, 중성지질(中性脂質) 및 유리지방산(遊離脂肪酸)들의 구성 지방산(脂肪酸)중 주요성분은 리놀레산이었으며 당지질(糖脂質)과 연지질(憐脂質)에서는 팔미트산이었고 특히, 다른 지질획분(脂質劃分)에 비해 당지질(糖脂質)에는 리놀렌산 함량이 거의 없는 것으로 나타난다. 발효숙성(醱酵熟成) 결과 연지질(憐脂質) 및 당지질획분(糖脂質劃分)들에서 포화지방산(脂肪酸) 함량이 감소한 반면 불포화도가 높은 지방산(脂肪酸)의 함량은 증가하였다.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.851-862
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• 2016

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.

• Journal of Ginseng Research
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• 제13권1호
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• pp.60-65
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• 1989

부패된 홍미삼엑기스로부터 분리동정한 내삼투압성 효모인 C. parapsilosis가 홍미삼엑기스의 성분에 미치는 영향을 알아보기 위하여 C. parapsilosis를 배양하면서 pH의 변화, ginsenoside의 함량, 지방산, phenol 화합물 등의 변화를 조사하였다. 엑기스를 소량 첨가하였을 때는 배지의 pH에 다소 영향을 주었으나 엑기스를 다량(10~20%) 첨가하였을 때는 pH에 큰 영향을 미치지 못하였다. C. parapsilosis는 홍삼엑기스의 사포닌의 함량에 영향을 주지 않았고 사포닌을 탄소원으로 이용하지 못하였으며 사포닌 중량 첨가에 따른 생육 촉진경향 혹은 저해현상도 없었다. C. parapsilosis의 홍미삼엑기스의 유리당 이용 패턴은 glucose, fructose 등 단당류를 먼저 흡수 이용하고 다음에 sucrose, maltose 등을 2차적으로 이용하였다. 홍미삼엑기스의 대부분의 지방산은 C. parapsilosis 생육에 의하여 현저히 감소하였으며 이중결합이 없는 stearic acid, palmitic acid는 변화가 거의 없었다. 또한 페놀화합물 중 maltol은 현저히 감소하였고 그 외에 vanillic acid, m-coumaic acid의 함량은 거의 변화가 없었다. 비휘발성 유기산의 함량은 거의 변화가 없었으며 아미노산은 배양 전에 비하여 현저히 감소하였고 특히 arginine은 완전 소진되었다.