• Journal of Microbiology and Biotechnology
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• v.26 no.7
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• pp.1190-1197
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• 2016

The acid response of Bifidobacterium longum subsp. longum BBMN68 has been studied in our previous study. The fab gene, which is supposed to be involved in membrane fatty acid biosynthesis, was demonstrated to be induced in acid response. In order to investigate the relationship between acid response and cell membrane fatty acid composition, the acid adaptation of BBMN68 was assessed and the membrane fatty acid composition at different adaptation conditions was identified. Indeed, the fatty acid composition was influenced by acid adaptation. Our results showed that the effective acid adaptations were accompanied with decrease in the unsaturated to saturated fatty acids ratio (UFA/SFA) and increase in cyclopropane fatty acid (CFA) content, which corresponded to previous studies. Moreover, both effective and non-effective acid adaptation conditions resulted in decrease in the C_18:1 cis-9/C_18:1 trans-9 ratio, indicating that the C_18:1 cis-9/C_18:1 trans-9 ratio is associated with acid tolerance response but not with acid adaptation response. Taken together, this study indicated that the UFA/SFA and CFA content of BBMN68 were involved in acid adaptation and the C_18:1 cis-9/C_18:1 trans-9 ratio was involved in acid tolerance response.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.1015-1024
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• 2007

Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, stability during deep-frying, and semisolidity, which can be customized to enhance the palatability of baked goods and fried foods. Although no definite differences have been documented so far between the metabolic and health effects of industrial and ruminant TFAs, the intake of industrially produced TFA has declined, and in Europe, the majority of TFAs are of ruminant origin. Due to the scientific evidence associating TFA intake with increased risk of coronary heart disease (CDH), the Korea Food and Drug Administration (KFDA) issued a final rule that requires the amount of trans fat present in foods to be declared on the nutrition label, by December 1, 2007. In addition, many food manufacturers who use partially hydrogenated oils in their products have developed, or are considering ways, to reduce or eliminate trans-fatty acids from certain food products.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.693-702
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• 2018

The purpose of this study was to develop a commercially viable method for synthesis of conjugated linoleic acid (CLA) using the linoleic acid fraction obtained from six pork by-products (liver, lung, heart, stomach, small intestine, and large intestine). The workflow of CLA synthesis from each by-product was as follows: washing${\rightarrow}$crude fat extraction${\rightarrow}$fractionation into saturated and unsaturated fatty acids${\rightarrow}$repeat unsaturated fatty acid fractionation${\rightarrow}$CLA synthesis. Cis-9, trans-11, and trans-10, cis-12 CLA was synthesized from pork by-products. The yield of CLA synthesis of pork by-products ranged from 1.55 to 11.18 g per 100 g of by-products. The amount of synthesized CLA was the highest in the small intestine and large intestine by-products. Fractionation of pork by-products nearly doubled the yield of CLA. We suggest that commercial fractionation methods could increase the yield of CLA at low cost, reduce waste, and improve the efficiency of by-product utilization.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.580-587
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• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.

• Journal of Plant Biology
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• v.36 no.1
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• pp.97-104
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• 1993

The lipid composition of thylakoid membranes was compared between mesophyll and bundle sheath chloroplasts of maize. According to mild-denaturing gel electrophoresis, mesophyll thylakoids contained both PS I complex and PS II light-harvesting chlorophyll-protein complex(LHCP), while those of bundle sheath cells contained mainly PS I complex. The amount of lipids per mg chlorophyll was higher in bundle sheath thylakoids than in mesophyll. The major polar lipid classes were monogalactosyldiacylglycerol(MGDG), digalactosyldiacylglycreol, sulfolipid and phosphatidylglycerol (PG) in both tissues. Linolenic acid(18 : 3), linoleic acid(18 : 2) and palmitic acid(16 : 0) were the main fatty acyl components, with higher ratio of unsaturated to saturated fatty acids in bundle sheath thylakoids, suggesting these membranes are more fluid. The most striking difference in lipid composition between the two kinds of tissues was the practical absence of trans- 3-hexadecenoic acid(16 : 1t) in PG of bundle sheath thylakoids. This fatty acid is known to be involved in the association of LHCP as oligomeric form. More than 80% of MGDG molecular species was 18 : 3, 18 : 3, demonstrating that maize is a typical 18 : 3 plant. Therefore, the possibility of the functional relationships between the lamella structure, and thus the distribution of photosystems, and MGDG molecular species was excluded.

• Toxicological Research
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• v.31 no.3
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• pp.307-312
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• 2015

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.378-383
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• 2016

The objective of this study was to determine the effects of chromium methionine (Cr-Met) chelate supplementation on blood metabolites and fatty acid profile of beef from Holstein steers during late fattening period. Fifteen Holstein steers were allotted randomly into two groups including the control (non Cr-Met feeding, NCM, ave. body weight [BW] = $483{\pm}25.7kg$) and the treatment (Cr-Met feeding for 4 months, 4CM, ave. $BW=486{\pm}27.5kg$) group. The feeding amount of Cr-Met to animals was limited to 400 ppb/cow/d and was supplemented to total mixed ration. No difference in blood albumin, alkaline phosphatase, urea-nitrogen, calcium, creatine, glucose, total protein, triglyceride, and cholesterol were observed between the treatment groups (p>0.05). The level of high density lipoprotein was higher in the 4CM group than the NCM group, whereas low density lipoprotein was lower in the 4CM group (p<0.05). The fatty acid composition (caprate, laurate, myristate, pentadecanoate, palmitate, palmitoleate, margarate, cis-11 heptadodecanoate, stearate, oleate, trans-vaccenate, linoleate, cis-11 eicosenoate, docosa hexaenoic acid, and docosa pentaenoic acid) of the beef showed no difference between the two groups (p>0.05). The arachidonic acid level tended to be higher in the 4CM than the NCM group (p = 0.07). Cr-Met had no influence (p>0.05) on the ratio of saturated, unsaturated, unsaturated/saturated, monounsaturated/saturated and polyunsaturated/saturated fatty acids whereas the ratio of polyunsaturated fatty acids (PUFA) in the 4CM group was comparatively higher than the NCM group (p<0.05). This study concluded that feeding Cr-Met supplementation in 400 ppb/d to Holstein steers for 4 months during late fattening period can improve some blood metabolites and beef quality by increasing PUFA and gamma-linoleate compositions of beef.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.25-32
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• 1990

In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at $40{\pm}2^{\circ}C$ for 35 days and heated at $185{\pm}2^{\circ}C$ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at $40{\pm}2^{\circ}C$ for 35 days, the contents of total trans fatty acids were increased from $0.5{\sim}12.3%$ to $0.8{\sim}20.5%$. The kinds of trans fatty acids found were $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,c-C_{18:3}$ in $SBO,\;t-C_{18:1},\;t,c-C_{18:2}$ in $CGO,\;t-C_{16:1},\;t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2}$ in CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,t-C_{18:3},\;t-C_{20:1}$ were detected in ST. 2. In the case of heating at $185{\pm}2^{\circ}C$ for 24 hours, the contents of total trans fatty acid were $1.6{\sim}37%$. 2% in all samples. Heating made more remarkable isomerization than incubation $(40{\pm}2^{\circ}C)$. Specially, $c,c,t-C_{18:3}$ in $SBO,\;t,t,t-C_{18:3}$ in $MG,\;t,c,t-C_{18:3},\;t,t,t-C_{18:3}$ in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.536-542
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• 2010

In this study, we determined the fat content, total fatty acid composition, trans fatty acid (tFA) content, and acid value of twenty samples of sweet-and-sour pork and fifteen samples of used frying oils collected from Chinese restaurants in Seoul. After the extraction of crude fat by the Folch method, the total fat content of the twenty sweet-and-sour porks ranged from 9.93 to 20.04%. The total unsaturated fatty acid content ranged from 50.05 to 81.22%, which mostly consisted of oleic and linoleic acid, while those of total saturated fatty acids were 18.06~49.26%. The tFA content of all of the twenty sweet-and-sour porks tested was less than 0.24 g per 100 g of food. The acid values of the fat extracted from the twenty sweet-and-sour porks ranged from 0.44 to 4.37. In the used frying oils, the ranges of the major compositional fatty acids were as follows: palmitic acid, 4.47~20.28%; oleic acid, 23.43~77.45%; linoleic acid, 5.6~53.06%; stearic acid, 1.81~7.38%. The tFA content in all of the fifteen used frying oils was less than 0.98 g per 100 g of fat, while the acid values of the fifteen used frying oils ranged from 0.27 to 2.41.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1257-1263
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• 2014

Different fat extraction methods such as the Rose-Gottlieb, Folch, and hydrolytic methods were compared in terms of their fatty acid contents of milk powder. Contents of total saturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 8.578, 8.302, and 8.711 g/100 g milk powder while contents of total unsaturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 11.513, 11.143, and 11.669 g/100 g milk powder, respectively. These results suggest that the hydrolytic method has a similar fatty acid composition as the well-known Rose-Gottlieb method. In uncooked chicken, total fatty acid contents of breast, gamb, and wing were 6.302, 8.313, and 11.346 g/100 g, respectively. Among different cooking methods, frying increased content of total trans fatty acids up to 0.034 (breast), 0.112 (gamb), and 0.123 g/100 g (wing).