• Journal of Life Science
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• v.22 no.8
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• pp.1126-1131
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• 2012

The purpose of this study was to investigate the effects of trans-unsaturated fatty acid (TFA), saturated fatty acid (SFA) and general unsaturated fatty acid (USFA) on serum lipid levels in ICR mice. Male ICR 8-week-old mice were divided into six groups; the control group (C) fed with normal diet, the TFA-1 group fed with 10% trans-unsaturated fatty acid, the TFA-2 group fed with 30% trans-unsaturated fatty acid, the TFA-3 group fed with 50% trans-unsaturated fatty acid, the SFA group fed with 50% saturated fatty acid, and USFA group fed with 50% general unsaturated fatty acid. The serum total cholesterol of TFA-3 and SFA was higher than those of other fat groups and C. The serum triglyceride (TG) of TFA-3 and SFA showed the highest levels among all of diet groups. Also the serum HDL cholesterol levels of TFA-3 showed the lowest. LDL cholesterol and atherogenic indices (AI) were remarkedly increased in TFA-3 and SFA, as compared with other fat fed groups and C. Taken together with results, the TFA-3 group showed serum lipid levels similar to the SFA and different from the USFA. These results suggest that intake of high level of trans-unsaturated fatty acid increased serum triglyceride, LDL cholesterol and atherogenic indices, which may affect risk on serum lipid level for lipid metabolism syndrome.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.783-788
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• 2016

Excessive intake of trans fats is a risk factor for cardiovascular diseases. Previously, we showed that green tea extract lowers intestinal absorption of cholesterol and elaidic acid in rats. This study was conducted to investigate a possible role for sorghum extract on lymphatic absorption of trans fat and cholesterol in rats. Adult male rats with lymph cannulae were infused at a rate of 3.0 mL/h for 8 h via a duodenal catheter with a lipid emulsion containing $146.4{\mu}mol$ of trielaidin, $36.8{\mu}mol$ of trilinoelaidin, $452.0{\mu}mol$ of triolein, $1.0{\mu}Ci$ cholesterol labeled with $^{14}C$ ($^{14}C-cholesterol$), $20.7{\mu}mol$ of cholesterol, and $396.0{\mu}mol$ of Na-taurocholate without or with 100.0 mg of sorghum extract in phosphate-buffered saline buffer (pH 6.4). Lymph was collected hourly for 8 h. No significant difference was noted in lymph flow. However, the lymphatic absorption of elaidic acid and linoelaidic acid for 8 h was significantly lower in rats infused with sorghum extract than in those infused with no sorghum extract. Further, lymphatic absorption of $^{14}C-cholesterol$ was reduced by sorghum extract, which was observed previously. These data indicate that sorghum extract has an inhibitory effect on the intestinal absorption of trans fat and cholesterol. The mechanism(s) by which sorghum extract lowers intestinal absorption of trans fat warrants further study.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.967-974
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• 2004

The current study was undertaken to determine the effect of various conjugated linoleic acid (CLA) isomers on differentiation of pig preadipocyte during culture. Preadipocyte(stroma-vascular cell) was isolated from the backfat of newborn pigs and cultured to differentiate into mature fat cell. Different doses of CLA isomers were treated to the culture media at different times. Cell differentiation was determined by measuring the glycerol3-phosphate dehydrogenase activity of the cultured preadipocytes. Twenty and fifty $\mu$M of trans110_cis 12 isomer of CLA inhibited differentiation of pig preadipocyte whereas cis9-cis II isomer stimulated the differentiation. Both cis9-transII and trans9-trans11 isomers showed no effect. Effect of CLA isomer was more evident at the early stage of culture(day 0-8), than the late stage(day 8-14). These results suggest that each CLA isomer has different effect on pig preadipocyte differentiation.

• Korean Journal of Community Nutrition
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• v.14 no.2
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• pp.147-157
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• 2009

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were $90{\sim}315\;kcal$, average of 170 kcal. The protein contents were $0{\sim}7\;g$, fat $2{\sim}20\;g$, cholesterol $0{\sim}55\;mg$, and sodium $30{\sim}390\;mg$ in 1 serving size of cookie. Most of the cookies(80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10 g, sodium 177 mg were consumed from the cookie for a 1 day on average.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1261-1264
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• 2008

In the present study, a randomized, double-blind, placebo-controlled trial to determine the effect of conjugated linoleic acid (CLA) supplementation (50:50 ratio of cis-9, trans-11 and trans-10, cis-12 isomers) for 8 weeks on body composition and biochemical parameters in healthy overweight/obese (body mass index, BMI${\geq}23\;kg/m^2$) Korean subjects was performed, Thirty participants (3 males and 27 females) were randomized to receive placebo (2.4 g olive oil/day) or 2.4g/day CLA (mixture containing 36.9% of cis-9, trans-11 and 37.9% of trans-10, cis-12). Eight weeks of CLA supplementation significantly decreased body weight by -0.75kg, BMI by $-0.27\;kg/m^2$, and hip circumference by -1.11 cm. The reduction of body weight was ascribed to the reduction of body fat mass (-0.59 kg) and lean body mass (-0.18 kg), although these changes were not significant. No significant differences in serum lipid profiles, liver function enzyme activities, and protein concentration were observed in either the CLA or placebo groups. These results indicate that short tenn supplementation (8 weeks) with CLA (2.4 g/day) may decrease body weight in Korean overweight/obese subjects.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.231-237
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• 2009

Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil (FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120 g, respectively) ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12 hr, and the physicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) of the TFMS was analyzed at 25, 30, and $35^{\circ}C$, respectively, while its melting point was $37.8^{\circ}C$. The trans fatty acid content of the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. In HPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reverse-phase HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantify tocopherols in the TFMS, indicating that its ${\alpha}-$, ${\gamma}-$ and ${\delta}$-tocopherol contents were 5.7, 2.1, and 1.7 mg/100 g, respectively.

• Food Science and Industry
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• v.40 no.1
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• pp.2-5
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• 2007

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.9
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• pp.1417-1423
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• 2007

The present study was conducted to investigate the supplementation effects of $C_{18:2}$ rich-soybean oil or $C_{18:3}$ rich-perilla oil (7% of total diet, DM basis) for 12 weeks on plasma metabolites, fatty acid profile, in vitro lipogenesis, and activities of LPL and FAS in adipose tissue of sheep. The treatments were basal diet (Control), $C_{18:2}$ rich-soybean oil supplemented diet (SO-D) and $C_{18:3}$ rich-perilla oil supplemented diet (PO-D). All the sheep were fed the diets consisting of roughage to concentrate in the ratio of 40:60 (DM basis). Oil supplemented diets (SO-D and PO-D) slightly increased contents of triglyceride (TG) and total cholesterol (TC), proportions of both cis-9 trans-11 and trans-10 cis-12 CLA and TVA, but lowered (p<0.01) those of $C_{18:0}$ compared to the control diet. No differences were observed in the contents of TG and TC and proportions of fatty acids in plasma between supplemented oils. Oil supplemented diets slightly increased the proportions of cis-9 trans-11 and trans-10 cis-12 types of CLA in subcutaneous adipose tissue of sheep compared to the control diet. The rate of lipogenesis with acetate was higher (p<0.01) for intermuscular- and subcutaneous adipose tissues than that for intramuscular adipose tissue, while that with glucose did not differ among fat locations in sheep fed SO-D. No differences were observed in the rate of lipogenesis between substrates in all fat locations. The rates of lipogenesis with glucose increased only in the intermuscular- (p<0.01) and subcutaneous adipose tissue (p<0.005) compared to those with acetate. The rates of lipogenesis with acetate were the highest in the intermuscular and intramuscular adipose tissue of the sheep fed PO-D. Oil supplemented diets slightly increased the rate of lipogenesis with glucose for all fat locations. Supplementation of oils to the diet numerically increased the fatty acid synthase activity but did not affect the lipoprotein lipase activity in subcutaneous adipose tissue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.470-478
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• 2009

Low trans fats were synthesized by interesterification of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) using TLIM from Thermomyces lanuginosa. After 24-h reaction, physicochemical characteristics such as fatty acid and triacylglycerol composition, solid fat content, melting point, tocopherol, oryzanol and phytosterol contents were evaluated. Trans fatty acid contents of the produced low-trans fats showed less than 0.5 wt%. Mostly, triacylglycerol species in the products were palmitoyl-linoleoyl-oleoyl-glycerol (PLO), palmitoyl-oleoyl-oleoyl-glycerol (POO) and palmitoyl-oleoyl-palmitoyl-glycerol (POP). Total tocopherol contents ranged from 6.94 to 11.83 mg/100 g while $0.18{\sim}0.49$ mg/100 g of $\gamma$-oryzanol and $182.47{\sim}269.08$ mg/100 g of phytosterols were observed depending on the substrates ratios. When the content of PS in the reaction substrate was increased, solid fat content and slip melting points were increased.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.243-255
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• 2007

This study carried out a survey which is related to food safety in food business in order to find out interest in food safety and to get awareness of food safety in food business. The research was done through surveys for the people in the Seoul Metropolitan area. 232 out of 250 answers were used in analyzing frequency, factor, $x^2$-test, and t-test through SPSS Win 12.0. There are three main factors of food safety in food business. The first is food borne illness(65.9%), the second is trans-fat(63.4%), and the third is remained agrichemicals(58.5%). Basically, women consider food safety more seriously than men do, and married women than unmarried women. Women were unsatisfied with the government's regulations than men were, married women than unmarried women. Women more consider awareness of food safety than men do, married women than unmarried women. Overall, unmarried women worried about their eating stuff seriously than any other group does. People consider food safety first, more and more these days, therefore, we need special management programs and regulations to focus on food safety and to support many studies about food safety.