• Journal of Nutrition and Health
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• v.26 no.7
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• pp.887-898
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• 1993

In order to determine the effect of iron depletion and subsequent supplementation on the muscle capacity for peroxisomal (PO) and mitochondrial(MO) $\beta$-oxidation during high fat feeding, weanling rats were fed a 44% (HF) or 2.5% (LF) fat diet with (+Fe) or without (-Fe) iron for 6 or 9 weeks. After 1 week rats fed HF+Fe or HF-Fe had 50-100% more PO and MO in heart, soleus, psoas and gastrocnemius than did rats fed low fat, but after 3 weeks rats fed HF-Fe had lower muscle PO and MO. In muscles of iron depleted rats PO and MO were not increased by supplementation with iron for 3 weeks. After 6 weeks MO and PO in skeletal muscles of rats fed HF+Fe were lower than after 3 weeks. It is concluded that adequate iron is necessary for miaximum response of muscle PO and MO to high fat feeding. However, after 6 weeks both PO and MO have returned to levels similar to those of rats fed low fat diets, hence, the elevated catalase activities seen at this time do not reflect peroxisomal $\beta$-oxidation.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.446-458
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• 2019

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at $60^{\circ}C$ for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.175-180
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• 2013

The purpose of this study was to determine the effects of a pre-exercise meal on the plasma human growth hormone (hGH) response and fat oxidation during walking. Subjects (n=8) were randomly provided with either 1 g/kg body weight of glucose in 200 mL water (CHO) or 200 mL water alone (CON) 30 min prior to exercise and subsequently walked on a treadmill at 50% of VO2max for 60 min. Plasma hGH concentrations were significantly higher in subjects who received CHO compared to those who received CON at 15 and 30 min. The fat oxidation rate in the CHO was significantly lower than the CON while walking for 5~15, 25~35 and 45~55 min. Plasma FFA levels were also significantly lower in the CHO compared to the CON at 30, 45 and 60 min. Plasma glucose levels in the CHO were significantly lower while plasma insulin levels were significantly higher than in the CON at 15 and 30 min. Therefore, the results of this study suggest that the elevation of plasma hGH levels due to the intake of a pre-exercise meal may not be strongly related to fat oxidation and plasma free fatty acid (FFA) levels during low-intensity exercise.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.878-885
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• 1996

The brown rice drying is effective for energy saving and cost reduction. However, deterioration after drying is one problem, because the skin damage occurs during the drying. So, the measures to preserve the quality has been investigated. One of major quality deteriorations is the oxidation of fat which is contained in the bran layer. So, milling should be carried out to remove the fat as soon as possible after brown rice drying. And the low temperature storage is also worth to be examined for prevention of oxidation. The effect of skin damage on the increase of fat oxidation was clarified. For the grain of skin damage, the increased of fatty acid vaule was remarkable after 70 days elapsed from occurrence of skin damage even in $15\;^{\circ}C$ condition. Therefore it is impossible to keep grain as brown rice form after brown rice drying. For the clean rice and excessively milled rice, the quality can be preserved even in high temperature of $30\;^{\circ}C$. Therefore the brown rice drying can b applied practically using the clean rice technique.

• Korean Journal of Exercise Nutrition
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• v.13 no.2
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• pp.93-100
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• 2009

This study was conducted to investigate the effect of exercise training on blood and metabolic variances and genes expressions in hyperlipidemic rats. Three weeks-old male rats were randomly assigned into chow (n=7), high-fat diet (HF, n=7) and HF+exercise (HF+EX, n=7) groups. Exercise training consisted of the treadmill running 5 times per week during 8 weeks (0% grade, 30 min/time for first 4 weeks and 0% grade, 60 min/time the other 4weeks). The levels of triglyceride and total -cholesterol were increased in HF diet compared with chow group, and recovered to level of chow group by exercise training. Plasma glucose and insulin concentrations increased by 40 and 50%, respectively in HF diet compared with chow diet group, and these increases returned to the level of chow group by exercise training (p<.05). Body weight and abdominal fat mass were increased by high-fat diet compared with chow diet, and recovered to level of chow group by exercise training. Long-chain fatty acid oxidation rate and AMPK protein expression was not changed by HF diet, but increased by exercise training compared with high-fat diet (p<.05). UCP3 protein expression was not changed by either high-fat diet or exercise training compared with chow group. There was high correlation between plasma triglyceride and total cholesterol concentrations(p<.01). Plasma triglyceride or total cholesterol level showed correlation with following factors; plasma insulin and glucose levels, body weight, abdominal fat weight, UCP3 protein expression and long-chain fatty acid oxidation rate. These results showed that exercise training on the treadmill recovered hyperlipidemia, hyperglycemia and hyperinsulinemia induced by high-fat diet for 8 weeks. These exercise effects may be related with decreased body weight and abdominal fat mass, and increased long-chain fatty acid oxidation rate.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.255-262
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• 2020

Obesity is a critical health issue in Korea, where half of all adults are overweight and a third obese. Aronia melanocarpa -rich in flavonoids and phenolics- with antioxidant and anti-inflammatory activities, could have anti-obesity activity and reduce body fat mass by upregulating lipolysis and β-oxidation in obese mice. Male C57BL/6J mice (n=12) were assigned into four groups: normal chow (18% kcal from fat); high-fat diet control (HFD, 45% kcal from fat); HFD+A. melanocarpa (200 mg/kg diet); HFD+Xenical (500 mg/kg diet, positive control). Antioxidant capacity of A. melanocarpa was established in vitro and in vivo. Weight loss was induced as decreased adiposity and lowered respiratory quotient at rest suggested oxidation of stored fat. Adiposity reduction, accompanied with elevated fat utilization, was owing to enhanced activity of hormone-sensitive lipase. Thus, A. melanocarpa lowered adiposity by enhancing lipolysis and utilization of fatty acids in visceral fat.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.507-517
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• 2011

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ${\Delta}AUC$ and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.173-178
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• 2009

This study was conducted to determine if supplementation with a compound composed of caffeine (50 mg), capsaicin (75 mg), sesamine (30 mg), L-carnitine (300 mg), banaba (50 mg) and lotus (10 mg) enhanced human autonomic nervous activities (ANS) associated with thermogenic sympathetic activity and fat utilization. Ten healthy college males (21.2$\pm$1.0 yr) volunteered for this experiment. Autonomic nervous activities associated with energy metabolism were examined at 30 min intervals for a total of 120-min while at rest and every 5-min during exercise at 50% of the ventilation threshold before and after intake of the compound or placebo with 100 ml of water for 10 days. In addition, heart rate variability power spectral analysis was used to assess human autonomic nervous activities. The results indicated that there were no significant differences in heart rate during rest and exercise among trials. Furthermore, the autonomic nervous activity tended to increase after 10-days of consumption of the test compounds during the experimental period, but the differences did not reach statistical significance. However, before and after the compound test trial there was a significantly higher respiratory gas exchange ratio (rest 0: 0.83$\pm$0.01 vs. rest 3: 0.89$\pm$0.02, p<0.05), carbohydrate oxidation (CHO) rate (rest 0: 44.57$\pm$5.83 vs. rest 2: 63.86$\pm$5.91%, p<0.05) and a lower fat oxidation rate (rest 0: 55.43$\pm$5.83 vs. rest 2: 36.14$\pm$5.91%, p<0.05. In conclusion, the results of the present study suggested that the compound composed of caffeine, capsaicin, sesamine, L-carnitine, banaba and lotus components that was evaluated in this study did not induce a significant increase in human autonomic nervous activities or lipolysis, even though the individual components have been reported to induce increased fat oxidation.

• The Korean Journal of Physiology and Pharmacology
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• v.7 no.4
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• pp.207-210
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• 2003

Lipids play many structural and metabolic roles, and dietary fat has great impact on metabolism and health. Fatty acid oxidation rate is dependent on tissue types. However there has been no report on the relationship between the rate of fatty acid oxidation and carnitine transport system in outer mitochondrial membrane of many tissues. In this study, the rate of fatty acid oxidation and carnitine palmitoyltransferase (CPT) I activity in the carnitine transport system were measured to understand the metabolic characteristics of fatty acid in various tissues. Palmitic acid oxidation rate and CPT I activity in various tissues were measured. Tissues were obtained from the white and red skeletal muscles, heart, liver, kidney and brain of rats. The highest lipid oxidation rate was demonstrated in the cardiac muscle, and the lowest oxidation rate was in brain. Red gastrocnemius muscle followed to the cardiac muscle. Lipid oxidation rates of kidney, white gastrocnemius muscle and liver were similar, ranging from 101 to 126 DPM/mg/hr. CPT I activity in the cardiac muscle was the highest, red gastrocnemius muscle followed by liver. Brain tissue showed the lowest CPT I activity as well as lipid oxidation rate, although the values were not significantly different from those of kidney and white gastrocnemius muscle. Therefore, lipid oxidation rate was highly (p＜0.001) related to CPT I activity. Lipid oxidation rate is variable, depending on tissue types, and is highly (p＜0.001) related to CPT I activity. CPT I activity may be a good marker to indicate lipid oxidation capacity in various tissues.