• Journal of Nutrition and Health
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• 제8권2호
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• pp.19-26
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• 1975

The role of fat is important from nutritional standpoint. The physiological functions of fat are energy yielding as well as the carrier of fat soluble vitamins, with special activities of essential fatty acids. It is fortunate that Korean families prefer to use vegetable oils rather than those from animal origin. But the problems are focused on better qaulity of food oils with attempt to exploit the available resources. This study was undertaken to inevestigate the fatty acid compositions of Korean origin both from conventional and unconventional resources of gas-liquid chromatography. The results obtained are as follows. 1. The total lipid contents of seeds of red pepper, Korean squash, sesame, perilla (var Japonica), and Korean pine nuts and walnuts were 24.3%, 56.6%, 56.4%, 46.9%, 69.8%, and 67.2%, respectively. 2. The saponification numbers of samples ranged from 190 to 200. It showed that the mean molecular weights of fatty acids composing the lipids were very much closed each other. 3. Iodine numbers of varing seed oils ranged from 96.5 of Korean squash seed oil to 124.6 of walnut oil. Oils obtained from squash seeds and sesame seeds showed significantly lower value, while others ranged from 122 to 125. 4. In the fatty acid compositions, squash seed oil was composed mainly of unsaturated fatty acids, 74.9% of which was oleic acid, whereas red pepper seed oil, pine nut oil, and sesame oil contained linoleic acid as a major component showing 64.4%, 56%, 48.8%, and 47.8%, respectively. In perilla seed oil, the amounts of linoleic and linolenic acids were 14.1% and 58%, respectively which meant nearly three-fourths of the total fatty acidsbeing the unsaturated essential fatty acids. This study will encourage the use of these conventional and unconventional vegetable oils which have highr ratios of polyunsaturated to saturated fatty acids.

• Nutrition Research and Practice
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• 제9권4호
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• pp.439-444
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• 2015

BACKGROUND/OBJECTIVES: This study was conducted to investigate the effects of fermented soybean (FS) extract on adipocyte differentiation and fat accumulation using cultured 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 adipocytes were treated with FS and nonfermented soybean (NFS) extract during differentiation for 10 days in vitro. Oil red O staining was performed and glycerol-3-phosphate dehydrogenase (GPDH) activity was measured for analysis of fat accumulation. Expressions of adipogenic genes were measured. RESULTS: Soluble extract of soybean fermented with Aspergillus oryzae GB107 contained higher levels of low-molecular-weight protein than conventional soybean protein did. FS extract ($50{\mu}g/ml$) inhibited adipocyte differentiation and fat accumulation during differentiation of 3T3-L1 preadipocytes for 10 days in vitro. Significantly lower GPDH activity was observed in differentiated adipocytes treated with the FS extract than those treated with NFS extract. Treatment with FS extract resulted in decreased expression levels of leptin, adiponectin, and adipogenin genes, which are associated with adipogenesis. CONCLUSIONS: This report is the first to demonstrate that the water-soluble extract from FS inhibits fat accumulation and lipid storage in 3T3-L1 adipocytes. Thus, the soybean extract fermented with A. oryzae GB107 could be used to control lipid accumulation in adipocytes.

• Asian-Australasian Journal of Animal Sciences
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• 제25권1호
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• pp.75-85
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• 2012

An experiment was conducted to compare the effect of the same amount of 18:2 offered either as 18:2n-6 or as a mixture of unprotected 18:2c9t11 and 18:2t10c12 on feed intake, milk components as well as plasma and milk fatty acid profile. Fifteen cows were blocked by milk yield and milk fat percentage and within block assigned randomly to 1 of 3 treatments (n = 5). Each cow passed a 12-d adjustment period (AP) on a basal diet. After the AP cows received 1 of 3 supplements during an 18-d experimental period (EP). The supplements contained either 1.0 kg ground sunflower seeds (S), 0.5 kg conjugated linoleic acid (CLA)-oil (C) or 0.75 kg of a mixture of ground sunflower seeds and CLA-oil (2:1; SC). All 3 supplements contained the same amount of 18:2 either as CLA (${\Sigma}18$:2c9t11+18:2t10c12, 1:1) or as 18:2c9c12. During the last 2 d of AP and the last 4 d of EP feed intake and milk yield were recorded daily and milk samples were collected at each milking. Blood samples were collected from the jugular vein on d 11 of AP and d 15 and 18 of EP. The 18:2 intake increased in all treatments from AP to EP. Regardless of the amount of supplemented CLA, the milk fat percentage decreased by 2.35 and 2.10%-units in treatment C and SC, respectively, whereas in the treatment S the decrease was with 0.99%-unit less pronounced. Thus, C and SC cows excreted daily a lower amount of milk fat than S cows. The concentration of trans 18:1 in the plasma and the milk increased from AP to EP and increased with increasing dietary CLA supply. While the concentration of 18:2c9t11 and 18:2t10c12 in the plasma and that of 18:2t10c12 in the milk paralleled dietary supply, the level of 18:2c9t11 in the milk was similar in C and CS but still lower in S. Although the dietary concentration of CLA was highest in treatment C, the partial replacement of CLA by sunflower seeds had a similar inhibitory effect on milk fat synthesis. Comparable 18:2c9t11 levels in the milk in both CLA treatments implies that this isomer is subjected to greater biohydrogenation with increasing supply than 18:2t10c12. The fact that unprotected 18:2t10c12 escaped biohydrogenation in sufficient amounts to affect milk fat synthesis reveals opportunities to develop feeding strategies where reduced milk fat production is desirable or required by the metabolic state of the cow.

• 한국가금학회지
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• 제45권2호
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• pp.89-96
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• 2018

본 실험은 75주령 산란 성계(Hy-line) 가슴육을 이용하여 너깃을 제조하는데 STPP와 카놀라유 첨가가 이화학적 및 관능적 품질에 미치는 효과를 구명하기 위해 실시하였다. 성계육 너깃에 STPP를 0%, 0.1%, 0.2%, 0.3% 첨가할수록 수분함량과 수율 그리고 전단력과 경도가 유의적으로 증가하였다(P<0.05). 관능평가에서도 STPP 0.3%를 첨가하면 조직감과 향기 점수가 증가하였다(P<0.05). 카놀라유를 5%, 10%, 15%로 각각 첨가하여 성계육 너깃을 제조하면 카놀라유의 함량 증가에 따라 지방 유출과 수분 유출량이 증가하였지만(P<0.05), 전단력 및 경도에서는 유의적으로 감소하였다(P<0.05). 관능평가에서도 카놀라유 15%를 첨가하면 조직감과 종합적 기호도가 유의적인 증가를 나타냈다(P<0.05). 이를 종합해 보면 STPP 0.3%와 카놀라유 15%를 성계육 치킨너깃에 첨가하면 품질이 향상된 제품을 생산할 수 있다고 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권9호
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• pp.1407-1413
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• 2019

Objective: This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. Methods: A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg nitrogen-corrected apparent metabolizable energy with no fat addition. Four additional diets were prepared by adding 2.0% or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were $26.7^{\circ}C{\pm}1.52^{\circ}C$ and $77.4%{\pm}4.50%$. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Results: Final body weight (BW) was greater (p<0.05) for hens fed diets containing 2.0% or 4.0% AF than for those fed the control diet or diets containing 2.0% or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Conclusion: Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.

• 한국축산식품학회지
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• 제32권6호
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• pp.783-788
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• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• Nutrition Research and Practice
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• 제2권2호
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• pp.130-133
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• 2008

This study was conducted to investigate the effects of lecithin, mono-glyceride and mono-diglyceride on apparent total tract and ileal nutrient digestibilities in nursery pigs. Twenty [(Landrace$\times$Yorkshire)$\times$ Duroc] barrows were surgically fitted with simple T-cannulas. Dietary treatments included 1) CON (basal diet: soy oil), 2) LO (lecithin 0.5%), 3) MO (mono-glyceride 0.5%), 4) MG (mono-glyceride 1.0%) and 5) MDG (mono-diglyceride 1.0%). In apparent total tract nutrient digestibility, dry matter (DM) and gross energy (GE) digestibilities of MDG treatments were higher than LO and MG treatments (p<0.05). In nitrogen (N) digestibility, LO treatment showed the lowest compared to others (p<0.05). The digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In apparent ileal nutrient digestibility, DM digestibility was higher in MDG treatment than LO and MG treatments (p<0.05). GE digestibility was higher in MDG treatment than LO, MO and MG treatments (p<0.05). N digestibility of MDG treatment was greater than LO treatment (p<0.05). Also, the digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In conclusion, mono-diglyceride can increase apparent total tract nutrient and apparent ileal nutrient digestibilities of DM, GE, N and crude fat.

• 한국축산식품학회지
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• 제44권2호
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• pp.443-463
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• 2024

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10⁶ in CON to 15.91 A.U. ×10⁶. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• 산업식품공학
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• 제23권1호
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• pp.62-68
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• 2019

현재 본 연구에서 기름, 물 그리고 기름과 물의 혼합형태로 식물성 고기에 혼합하였을 때의 식물성 고기의 물성 및 관능 특성을 비교하고 각각의 결과값과 시료와의 관련성을 비교하였다. 식물성 고기의 단면은 물을 혼합한 물만 넣은 시료와 물과 polysorbate 80가 첨가된 시료보다 기름을 혼합한 MCT oil만 넣은 시료와 MCT oil과 lecithin이 첨가된 시료의 밀도가 높아 보였다. 가열감량은 기름을 넣은 시료가 낮게 물을 넣은 시료가 높게 확인되었으며, LHC는 반대로 물을 넣은 시료가 높게 기름을 넣은 시료가 낮은 값을 가지는 것을 확인 할 수 있었다. 물성검사는 부착성를 제외한 모든 항목에서 MCT oil만을 넣은 시료가 가장 높게 나타났으며, lecithin이 혼합될 경우 경도, 응집성, 점착성, 씹힘성 값이 크게 감소하는 것을 확인할 수 있었다. 관능검사 결과에 대한 PCA 분석에서 시료의 다즙성과 부드러움이 증가할수록 전반적 기호도가 증가하였으며, 유화액을 첨가한 시료가 다른 시료들에 비해 다즙성, 부드러움, 전반적 기호도 모두에서 높은 값을 가지는 것을 확인 할 수 있었다. 관능검사와 이화학적 특성에 대한 시료 간의 관련성을 본 PLSR 분석에서 실험에 사용한 시료들은 가열감량이 증가할수록 다즙성과 부드러움이 증가하는 특성을 가지고 있었으며, 부착성를 제외한 경도, 응집성 탄력성, 점착성, 씹힘성와 LHC와 양의 상관관계를 가지며, 시료의 다즙성과 부드러움과는 반대 경향을 보이는 것을 확인하였다. 본 연구에서는 전체적인 결과값을 확인하였을 때 유화액을 첨가한 시료가 가장 적합한 것을 확인하였다. 하지만 균질화 과정에서 생성된 어떠한 요인 때문에 MCT oil과 물에 lecithin과 polysorbate 80을 첨가한 시료와 유화액을 첨가한 시료의 결과가 차이를 보이는 가에 대한 추가적인 연구가 필요하다.