• Journal of Microbiology and Biotechnology
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• 제18권8호
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• pp.1408-1415
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• 2008

To produce polyhydroxyalkanoate (PHA) from inexpensive substrates by bacteria, vegetable-oil-degrading bacteria were isolated from a rice field using enrichment cultivation. The isolated Pseudomonas sp. strain DR2 showed clear orange or red spots of accumulated PHA granules when grown on phosphate and nitrogen limited medium containing vegetable oil as the sole carbon source and stained with Nile blue A. Up to 37.34% (w/w) of intracellular PHA was produced from corn oil, which consisted of three major 3-hydroxyalkanoates; octanoic (C8:0, 37.75% of the total 3-hydroxyalkanoate content of PHA), decanoic (C10:0, 36.74%), and dodecanoic (C12:0, 11.36%). Pseudomonas sp. strain DR2 accumulated up to 23.52% (w/w) of $PHA_{MCL}$ from waste vegetable oil. The proportion of 3-hydroxyalkanoate of the waste vegetable-oil-derived PHA [hexanoic (5.86%), octanoic (45.67%), decanoic (34.88%), tetradecanoic (8.35%), and hexadecanoic (5.24%)] showed a composition ratio different from that of the corn-oil-derived PHA. Strain DR2 used three major fatty acids in the same ratio, and linoleic acid was the major source of PHA production. Interestingly, the production of PHA in Pseudomonas sp. strain DR2 could not occur in either acetate- or butyrate-amended media. Pseudomonas sp. strain DR2 accumulated a greater amount of PHA than other well-studied strains (Chromobacterium violaceum and Ralstonia eutropha H16) when grown on vegetable oil. The data showed that Pseudomonas sp. strain DR2 was capable of producing PHA from waste vegetable oil.

• Asian-Australasian Journal of Animal Sciences
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• 제13권9호
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• pp.1296-1303
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• 2000

A series of four experiments was conducted to compare nutritional values of decorticated sunflower meals against soybean meal, in diets for pigs from weaning (Exp. 1 and 2) to finishing (Exp. 3 and 4). All experimental diets were prepared compensating for the energy content by using vegetable oil and the lysine content was matched using synthetic L-Lysine HCl. Twenty-one day old pigs were fed either corn-soybean meal based diet (CSBM) or corn- twice-decorticated sunflower meal based diet (CDSM) for four weeks (Exp. 1). There was no difference in performances between treatment groups. In Exp. 2, corn-non-decorticated sunflower meal based diet (CNSM) was added to the existing two treatments. Twenty-one day old pigs were fed three experimental diets for four weeks. Pigs fed CNSM had a lower weight gain and feed intake than other treatments (p<0.05). There was no difference between pigs fed CSBM and CDSM (Exp. 2). Growth performance of growing pigs was also greater (p<0.05) in pigs fed corn starch-twice- decorticated sunflower meal based diet (CSDSM) than pigs fed corn starch-non-decorticated sunflower meal based diet (CSNSM) during the eight week feeding trial (Exp. 3). There was no difference between pig fed corn starch-soybean meal based diet (CSSBM) and CSDSM (Exp. 3). In Exp. 4, growing pigs were fed three experimental diets (CSBM, CDSM, and barley-twice- decorticated sunflower meal based diet; BDSM) until the slaughter. There was no difference in growth performance of pigs during growing and finishing periods among treatments. However, pigs fed CSBM had a higher carcass dressing percentage (p<0.05) than pigs fed CDSM and BDSM. Pigs fed BDSM diet had a lower fat tissue percentage than other groups (p<0.05). The twice-decorticated sunflower meal can be used as a substitute for soybean meal in pig diets. The performances of piglets and growing-finishing pigs were not affected when soybean meal was replaced by twice-decorticated sunflower meal. This substitution needs the contribution of synthetic lysine and vegetable oil as sources of complementary nutrients to match the nutrient profile.

• Journal of Nutrition and Health
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• 제25권6호
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• pp.476-484
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• 1992

식이 셀레늄(Se)의 수준과 식이지방산의 조성이 조직(혈장,동맥,간)의 지질과산화 상태와 조직의 지방산 조성에 미치는 영향에 대해 연구하였다. Sprague Dawley종 수컷쥐들을 식이 Se 수준(0.005mg/kg diet, 0.5mg/kg diet)과 식이 지방산의 주요 급원(옥수수유, 어유)에 따라 4군으로 나누어 8주간 실험하였다. 식이에 함유된 vitamin E의 함량은 117IU정도이다. Se 영양상태의 지표인 glutathione peroxidase 활성도와 Se 수준은 Se이 결핍된 식이를 공급시키면 식이지방 종류에는 상관없이 낮게 나왔다. 어유공급은 간과 동맥의 MDA를 증가시키나 Se을 공급시킨 쥐의 간 MDA수준은 감소되었다. 어유를 공급시키면 혈장 총치질, 동맥 과 간의 인지질에서 20:5(n-3), 22:5(n-3), 22:6(n-3), 20:3(n-6) 수준은 증가하였으며 20:4(n-6)수준은 감소되었다. 비록 Se공급이 n-3 지방산 수준 [22:6(n-3)]을 증가시키나 어유공급 효과에 비하면 그 효과가 적었다. 본 실험결과에 의하면 vitamin E가 현재 권장되는 양보다 충분히 많게 공급되어도 Se이 지질과산화를 방지하는데 중요한 역활을 하고 있으므로 적절한 Se공급이 바람직하다.

• 한국축산식품학회지
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• 제26권4호
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• pp.517-524
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• 2006

계란 품질, 난황 콜레스테롤 함량 및 지방산 조성의 변화에 관한 산란계 사료 내 서로 다른지방의 첨가효과를 조사하였다. 36주령의 Hyline brown 산란계 총 200수(4처리구${\times}$50수/반복)를 공시하여 우지, 옥수수유, 아마인유 및 어유를 각각 5.0% 함유하는 실험사료를 10주간 급여하였다. Haugh unit, 파란 강도, 난각 두께 및 난황색에 대한 처리구 간 유의적 차이는 나타나지 않았다. 첨가지방은 계란 콜레스테롤 함량과 고도 불포화지방산 조성을 현저하게 변화시켰다. 난황의 n-6지방산 함량은 옥수수유 첨가구가 31.61%로써 가장 높았고 우지, 아마인유 및 어유 첨가구순으로 낮았으며, n-3 지방산 함량은 아마인유와 어유 첨가구가 각각 9.74%, 5.16%로써 유의적 증가 경향을 나타냈다(p<0.05). 난황지방 산 조성의 n-3지방산 증가는 계란 콜레스테롤 함량 감소를 초래하였다. 난황 콜레스테롤(mg/g yolk) 및 계란 콜레스테롤(mg/60g egg) 범위는 각각 $15.98{\sim}18.37mg$ 및 $227{\sim}261mg$으로써 우지 첨가구가 가장 높았고 어유, 아마인유 및 옥수수유 첨가구 순으로 낮아지는 경향을 보였다(p<0.05). 난황 콜레스테롤의 감소율은 우지 첨가구와 비교하였을 때 어유 13.01%, 아마인유 11.49% 및 옥수수유 6.91%로써 유의적인 차이를 나타냈다(p<0.05). 이상의 결과는 산란계 사료 내 첨가되는 지방급원을 조절해 줌으로써 계란 콜레스테롤을 낮출 수 있으며 n-6와 n-3 지방산을 난황으로 축적하는 것이 가능함을 시사해준다.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1645-1646
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• 2001

The objective of this study was to develop an in vitro digestion technique to estimate bioavailable energy values of different corn hybrids in swine and poultry. A total of 21 samples were investigated; 18 normal corn (NC) and 3 high-oil corn (HOC) hybrids. One step-two enzymes digestion system was introduced to develop the in vitro technique. The gross energy (GE) values of NC hybrids were correlated with the in vitro disappearing energy values (IVE; r=0.85, p<0.01), the in vitro energy digestibilities (IVED; r=0.70, p<0.01), and the in vitro DM digestibilities (IVDM; r=0.55, p<0.05). It appears, however, that IVE values of NC and HOC hybrids were not significantly different according to the one step-two enzyme digestion system. Results of in vivo and in vitro estimates suggested that there was no significant correlation between them in poultry. The IVE value was regressed linearly with ME and DE values in swine with low regression coefficient (34 and 41%, respectively).

• 한국식품과학회지
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• 제25권6호
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• pp.637-642
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• 1993

반응온도 $180^{\circ}C$, 수소압력 $2.0{\pm}0.3bar$, 니켈촉매량 0.048%(Ni/oil by wt.), 교반속도 300rpm 조건하에서 수소첨가하면서 시간별로 얻은 옥수수 수소첨가유의 트리글리세리드 분자종 조성의 변화 및 이화학적 항수의 변화를 연구하였다. 시간에 따른 요드값 감소율로 표현되는 수소첨가반응의 효율은 1차 반응으로 진행 되었으며, K>0.01 이었다. 요드값 감소율이 39.9%였던 수소첨가 30분 경과시 18 : 1 생성이 최고치(77.06%)였고, 그후로 18 : 1은 감소하고 18 : 0는 증가하였다. 트리글리세리드 조성의 변화에 있어서는 수소첨가가 진행됨에 따라 PLO, PLL, OLO는 30분만에 제거되었으며, OLL, LLL은 10분만에 급격히 감소하고 이후 서서히 제거되었다. 반면, POO, PLS 등의 CN52와 OOO, SLO 등의 CN54는 30분까지 크게 증가하고 이후 거의 일정하였다. 녹는점은 수소첨가 20분경과시 $27.8^{\circ}C$, 60분경과시 $44.1^{\circ}C$였고, 트란스산은 40분에 46.8%로 최고치를 나타내다가 이후 미약하게 감소하였다. 수소첨가시간의 경과에 따라 고체지함량은 증가하였다. 상기의 결과로 부터 본 실험의 수소첨가조건은 이중결합이 많은 불포화지방산부터 순차적으로 수소첨가되고, 트란스이성체 형성이 활발히 진행되는 선택적 조건임을 확인하였다. 이와같은 유지의 수식기술에 따라 생성된 수소첨가유는 여러 유지제품 생산에 적용되리라 사료한다.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.39-46
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• 1985

The study was carried out to investigate interrelationships among the acid, peroxide, iodine, thiobarbituric acid values, and changes of fatty acid compositions of some vegetable oils added to soybean milk. A storage temperature of $100^{\circ}C$ was used for the oxidation of the oils, and to determine of variation of the chemical properties and changes of the fatty acid composition, all the samples were carried out in every 8 hours for 40 hours. The changes in fatty acid compositions of the vegetable oils were measured by high performance liquid chromatography. The results obtained were as follow; 1. The acid values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.05, 0.12, and 0.06, whereas those of the oils stored for 40 hours were 0.08, 0.18, and 0.09, respectively. 2. The peroxide values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.3, 1.0, and 0.3, whereas those of the oils stored for 40 hours were 1.1, 1.1, and 0.9, respectively. 3. The iodine values of the fresh soybean, corn, and palm oils added to the soybean milk were 132.7, 124.1, and 57.0, whereas those of the oils stored for 40 hours were 127.3 108.3, and 52.0, respectively. 4. The thiobarbituric acid values of fresh soybean, corn, and palm oils added to the soybean milk were 0.18, 0.05, and 0.02, whereas those of the oils stored for 40 hours were 0.25, 0.19, and 0.07, respectively. 5. The percent content of the major fatty acids of the soybean, corn, and palm oils freshly added to the soybean milk were 2.3%,2.5%,and 25.2%for palmitic acid, 3.2%,3.2%,and 4.8%for stearic acid, 39.7%, 40.7%, and 59.3% for oleic acid, 49.9%, 53.0%, and 10.5% for linoleic acid, and 4.7%, 0.4%, and 0.7% for linolenic acid, respectively. Those of the oils stored for 40 hours were 2.9%, 4,5%, and 36.7% for palmitic acid, 8.5%, 6.8%, and 7.0% for stearic acid, 37.8%, 38.8%, and 49.2% for oleic acid, 46.2%, 49.5%, and 5.8% for linoleic acid, and 4.2%, 0.1%, and 0.1% for linolenic acid, respectively. The fatty acid compositions changed significantly: the amounts of the unsaturated fatty acid decreased considerably. The rsults of the present study demonstrated greater stability of the palm oil as compared with the stability of soybean oil and corn oil added to the soybean milk.

• 한국축산식품학회지
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• 제29권4호
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• pp.466-474
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• 2009

본 연구는 햄버거 패티 제조시 우지를 대체한 canola oil, olive oil, corn oil 및 sunflower oil 등의 식물성 유지와 결착 보조제로 egg white powder와 wheat fiber 를 첨가하여 품질 특성을 조사하였다. 식물성유를 첨가한 햄버거 패티는 일반적인 우지를 첨가한 패티보다 낮은 칼로리와 가열감량 및 직경감소율을 나타내었고, 물리적 측면 및 관능적 특성에서는 우지를 사용한 패티와 큰 차이를 나타내지 않았다. 지방산 조성 분석 결과, 우지를 사용한 패티에 비해 낮은 트랜스 지방산 함량과 낮은 포화지방산 함량을 나타내었다. 따라서 식물성유를 대체할 때 대두단백, egg white powder 및 wheat fiber를 일정량 혼합하여 첨가한다면, 트랜스 지방산의 함량을 낮추고, 많은 불포화 지방산의 함량이 높은 웰빙형 햄버거 패티의 개발이 가능할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.102-110
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• 2015

The purpose of this experiment was to determine and compare the digestibility of crude protein (CP) and amino acids (AA) in full-oil (no oil extracted) and de-oiled (oil extracted) corn distillers dried grains with solubles (DDGS) with different condensed distillers solubles (CDS) ratios. Six barrows ($29.6{\pm}2.3kg$) fitted with ileal T-cannula were allotted into a $6{\times}6$ Latin square design. Each period was comprised of a 5-d adaption period followed by a 2-d collection of ileal digesta. The five test diets contained 62% DDGS as the sole source of AA. A nitrogen-free diet was used to measure the basal endogenous losses of CP and AA. Chromic oxide (0.3%) was used as an index in each diet. The results showed that CP and AA were very similar in 5 DDGS, but the standardized ileal digestibility (SID) of lysine (from 56.16% to 71.15%) and tryptophan (from 54.90% to 68.38%) had the lowest values and largest variation within the essential AA, which suggests reduced availability of AA and different levels of Maillard reactions in the five DDGS. The apparent ileal digestibility and SID of CP and most of AA in full-oil DDGS (sources 1 and 2) were greater (p<0.05) than de-oiled DDGS (sources 3, 4, and 5). Comparing the AA SID in the 5 DDGS, full-oil with low CDS ratio DDGS (source 1) had non-significantly higher values (p>0.05) than full-oil with high CDS ratio DDGS (source 2); however, the SID of most AA of de-oiled with low CDS ratios DDGS (source 3) were non-significantly lower (p>0.05) than de-oiled with high CDS ratio DDGS (source 4); and the de-oiled DDGS with middle CDS ratio (source 5) but with different drying processing had the lowest SID AA values. In conclusion, de-oiled DDGS had lower SID of CP and AA than full-oil DDGS; a higher CDS ratio tended to decrease the SID of AA in full-oil DDGS but not in de-oiled DDGS; and compared with CDS ratio, processing, especially drying, may have more of an effect on AA digestibility of DDGS.

• 한국식품영양과학회지
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• 제32권6호
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• pp.913-920
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• 2003

In vitro와 in vivo에서 양조간장과 glucose-lysine 모델 멜라노이딘의 항산화효과를 조사하여 다음과 같은 결과를 얻었다. In vitro에서 양조간장과 멜라노이딘의 항산화효과를 linoleic acid emulsion계를 이용하여 비교하였을 때 양조간장과 멜라노이딘은 대조군에 비해 우수한 항산화활성을 나타내었고 특히 양조간장의 효과가 더 우수한 것으로 나타났다. DPPH 라디칼 소거활성 역시 멜라노이딘에 비해 양조간장의 효과가 큰 것으로 나타났다. 지방산 조성이 상이한 옥수수기름과 어유를 섭취시킨 흰쥐에 10% 양조간장 및 멜라노이딘을 5주간 섭취시켰을 때 간의 지방산 조성은 섭취 지방산에 따라 차이가 뚜렷하였으나 양조간장과 멜라노이딘의 효과는 대조군과 유사하였다. 지질 과산화물 생성정도를 TBARS로 측정하였을 때 불포화지방산 함량이 높은 어유 섭취군에서 지질과산화가 증가하였으며 간장과 멜라노이딘은 지질과산화를 억제하는 효과를 나타내었다. CL(chemilurninescence)-HPLC 방법을 이용하여 간과 혈장의 막 인지질 PCOOH 함량을 측정한 결과, 어유의 섭취는 옥수수기름 섭취 군에 비해 지질 과산화를 월등히 증가시켰고 양조간장과 멜라노이딘의 섭취는 유의적으로 지질 과산화를 억제한 것으로 나타났다. 특히 양조간장의 효과가 멜라노이딘 보다 우수하여 이는 콩유래 항산화물질인 수용성 펩티드나 저분자 단백질들이 효과적으로 항산화활성을 나타낸 것으로 여겨지며, 불포화지방산이 높은 식품의 섭취시 간장을 소스로 이용하는 것이 지질의 과산화를 억제할 것으로 기대되어진다.