• Biomedical Science Letters
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• v.17 no.1
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• pp.13-20
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• 2011

The peroxisome proliferator-activated receptor ${\alpha}$ ($PPAR{\alpha}$) is a nuclear transcription factor that plays a central role in lipid and lipoprotein metabolism. To investigate whether swim training improves obesity and lipid metabolism through $PPAR{\alpha}$ activation in female sham-operated (Sham) and ovariectomized (OVX) mice, we measured body weight, visceral adipose tissue mass, serum free fatty acid at 6 weeks as well as the expression of hepatic $PPAR{\alpha}$ target genes involved in fatty acid oxidation. Swim-trained mice had decreased body weight, visceral adipose tissue mass and serum free fatty acid levels compared to high fat diet fed control mice in both female Sham and OVX mice. These reductions were more prominent in OVX than in Sham mice. Swim training significantly increased hepatic mRNA levels of $PPAR{\alpha}$ target genes responsible for mitochondrial fatty acid ${\beta}$-oxidation, such as carnitine palmitoyltransgerase-1 (CPT-1), very long chain acyl-CoA dehydrogenase (VLCAD), and medium chain acyl-CoA dehydrogenase (MCAD) in OVX mice. However, swim trained female Sham mice did not increase hepatic mRNA levels of $PPAR{\alpha}$ target genes responsible for mitochondrial fatty acid ${\beta}$-oxidation compared to Sham control mice. These results indicate that swim training differentially regulates body weight and adipose tissue mass between OVX and Sham mice, at least in part due to differences in liver $PPAR{\alpha}$ activation.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1013-1030
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• 2018

Biodiesel is a fuel produced in the form of a fatty acid methyl ester by using raw materials such as animal fat, vegetable oil and its by-products, and is being seen as a biofuel that can replace petroleum energy. However unsaturated fatty acid methyl esters in biodiesel causes to oxidize during storage and distribution, resulting in poor fuel quality and corrosion of vehicle engine components. In this study, the influence of quality and oxidation characteristics of biodiesel on the oxidation stability is investigated and the evaluation method related it is described. We also propose a method to improve the drawback of oxidation stability in biodiesel.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1470-1476
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• 2020

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl₂). Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L^⋆, a^⋆, b^⋆), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10℃ for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L^⋆), EM%, TBARS, and TPC, but lower yellowness (b^⋆) and hardness values than those wrapped with TSA-film alone. Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Biomedical Science Letters
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• v.18 no.3
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• pp.227-236
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• 2012

Previous study showed that swimming improved obesity but was not through $PPAR{\alpha}$ activation in liver and skeletal muscle in high fat diet-fed female mice with functioning ovaries as an animal model of obese premenopausal women. Thus, this study was aimed at investigation of the effects of swimming on the promotion of health and its molecular mechanism in adipose tissue of high fat diet-fed female mice. Eight-week-old female C57BL/6J mice were randomly divided into two groups (a non-swim control group and a swim group, n=8/group). Mice in the swim group swam for 2 h daily for 6 weeks in water bath with temperature of $35{\pm}1^{\circ}C$. All the animals received high fat diet (45% kcal fat) for 6 weeks. Reverse transcription-polymerase chain reaction was used to elucidate the molecular mechanism. Female mice subjected to swimming had significantly decreased body weight gain and white adipose tissue mass compared with the female control mice. Histological studies illustrated that swimming decreases the hepatic lipid accumulation. As expected, swimming did not affect the expression of mRNA levels of peroxisome proliferator-activated receptor (PPAR) ${\alpha}$ and $PPAR{\alpha}$ target genes responsible for mitochondrial fatty acid ${\beta}$-oxidation, such as carnitine palmitoyltransgerase-1 and medium chain acyl-CoA dehydrogenase in the white adipose tissue. However, mice that underwent 6-weeks of swimming exercise had decreased the mRNA expression of lipogenic genes, such as sterol regulatory element-binding proteins-1C and fatty acid synthase in comparison to sedentary control mice, with decreased $PPAR{\gamma}$ target genes involved in adipocyte-specific marker genes, such as adipocyte fatty acid binding protein and leptin in the white adipose tissue. These results suggest that swimming can effectively prevent obesity induced by high fat diet-fed, in part through down-regulation of adipogenesis and lipogenesis in white adipose tissue of female obese mice. Moreover, these results suggest that swimming maybe contributing the promotion of health through regulation of adipogenesis and lipogenesis in overweight premenopausal women.

• Journal of the Korean Home Economics Association
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• v.33 no.6
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• pp.245-253
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• 1995

The purpose of this study was to investigate the fatty acid composition and the rancidity of commercial deep-fat fried foods in Kangreung. the 7 kinds of samples were purchased form snack corners in 3 markets at AM 10 and PM 6 o'clock. The acid value, peroxide value and TBA value of the deep-fat fried foods were determined and the fatty acid composition were analyzed. The range of acid value was 0.45∼1.79, that of peroxide value was 1.24∼8.64meq/㎏,and that of TBA value was 12∼140 in all samples. There was significant difference in most of all samples by purchasing time and kinds of samples. But there was not specific tendency by purchasing times in each sample. Most of the acid value, peroxide value and TBA value of the samples fried with meats or sea foods showed higher value than the that of samples fried with vegetables or seaweeds. The fatty acid composition of the total lipids in the deep-fat fried foods were similar to one another. The major fatty acids were linoleic acid(C18 : 2) , oleic acid(C18 : 1) in order of content. Minor fatty acids were palmitic acid(C16 :0), linolenic acid(C18 : 3), stearic acid (C18 : 0) in order of content. the P/S ratio was the range of 2.12/1∼4.71/1 and the that of the samples fried with meats was the highest among samples. so there was the same tendency in this result between the chemical properties(acid value, peroxide value, TBA Value) and fatty acid composition. As a result of acid value and peroxide value in this study, the commercial deep-fat fried foods in Kangreung was safety.

• Biomedical Science Letters
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• v.12 no.1
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• pp.1-7
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• 2006

Mineral-induced alkaline-reduced water (MRW) is generated by the chemical reaction of water with alkaline earth metals and characterized by high pH and low oxidation-reduction potential. As ROS are believed to have a role in the pathogenesis of obesity, we attempted to determine the effect of MRW on obesity in Sprague-Dawley (SD) rats fed on a high-fat diet. The body weight of the MRW group was significantly lower than that of the control group in most periods of the examination (P<0.05). Serum level of triglycerides (p<0.05) and fat deposition in the livers of the MRW group were found to have been significantly reduced. This suggests that MRW down-regulates lipid metabolism, thereby suppressing obesity. Possible mechanisms of MRW related to reactive oxygen species were also discussed. Our results suggest that MRW is effective in the alleviation of obesity in SD rats fed on high-fat diet.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.