• Nutrition Research and Practice
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• v.14 no.5
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• pp.425-437
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• 2020

BACKGROUND/OBJECTIVES: Different fatty acids exert different health benefits. This study investigated the potential protective effects of perilla, olive, and safflower oils on high-fat diet-induced obesity and colon inflammation. MATERIALS/METHODS: Five-week old, C57BL/6J mice were assigned to 5 groups: low-fat diet (LFD), high-fat diet (HFD) and high-fat diet supplemented with-perilla oil (HPO), olive oil (HOO), and safflower oil (HSO). After 16 weeks of the experimental period, the mice were sacrificed, and blood and tissues were collected. The serum was analyzed for obesity- and inflammation-related biomarkers. Gene expression of the biomarkers in the liver, adipose tissue, and colon tissue was analyzed. Micro-computed tomography (CT) analysis was performed one week before sacrifice. RESULTS: Treatment with all the three oils significantly improved obesity-induced increases in body weight, liver weight, and epididymal fat weight as well as serum triglyceride and leptin levels. Treatment with perilla oil (PO) and safflower oil (SO) increased adiponectin levels. The micro-CT analysis revealed that PO and SO reduced abdominal fat volume considerably. The mRNA expression of lipogenic genes was reduced in all the three oilsupplemented groups and PO upregulated lipid oxidation in the liver. Supplementation of oils improved macroscopic score, increased colon length, and decreased serum endotoxin and proinflammatory cytokine levels in the colon. The abundance of Bifidobacteria was increased and that of Enterobacteriaceae was reduced in the PO-supplemented group. All three oils reduced proinflammatory cytokine levels, as indicated by the mRNA expression. In addition, PO increased the expression of tight junction proteins. CONCLUSIONS: Taken together, our data indicate that the three oils exert similar anti-obesity effects. Interestingly, compared with olive oil and SO, PO provides better protection against high-fat diet-induced colon inflammation, suggesting that PO consumption helps manage inflammation-related diseases and provides omega-3 fatty acids needed by the body.

• Korean Journal of Exercise Nutrition
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• v.23 no.3
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• pp.1-12
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• 2019

[Purpose] The purpose of this study was to determine whether different types of carbohydrate diets with or without exercise changes energy metabolism at rest and during exercise. [Methods] To minimize differences in food and energy intake between experimental groups, mice were pairfed. After 1 week of adaptation, 40 male ICR mice (6 weeks old) were randomly divided into four groups: Sta. (high fat + high starch), Scu. (high fat + high sucrose), StaEX. (high fat + high starch + exercise), and SucEX. (high fat + high sucrose + exercise). StaEX. and ScuEX. groups underwent training by running on a treadmill five times a week. After 10 weeks of training, energy metabolism was measured for 24 h and during a 1 h exercise period. [Results] The final body weight showed no significant difference between the groups. However, the weight of abdominal tissues (epididymal, perirenal, and mesenteric adipose tissue) in training groups was markedly decreased following 10 weeks of training. Results of all energy metabolism (24 h at rest and during 1 h of exercise) showed no significant interactions between diet and exercise. A brief summary of the results of the energy metabolism is that the metabolism related indicators over 24 h were more affected by the dietary pattern than the exercise but during the 1 h of exercise, training had more effect on energy metabolism than diet. [Conclusion] Our findings confirm that: (a) the type of carbohydrates included in the diet influence the metabolic responses over 24 h, (b) training had more effect on energy metabolism than diet during 1 h of exercise, (c) both results; abdominal adipose tissue weight and fat oxidation during exercise are suggestive for a beneficial effect of moderate physical activity on weight maintenance.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.732-738
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• 1991

Corsoy 79 soybeans were ground into 8-(coarse) and 24-mesh (fine) full-fat soy flours. From the particle size analysis, the 8-mesh full-fat soy flours were found to have larger values for geometric mean diameter and geometric standard deviation. However, the distribution moduli of coarse and fine soy flours were similar and indicated soybeans were nearly 'brittle'. Development of hydrolytic and oxidative rancidities of coarsely and finely ground full-fat soy flours were followed from grinding to 24 hrs later. No increases in peroxide value and conjugated dienes in the oil and hexanal content in the headspace of the flour were observed when the moisture was 10.7% or less. At 14.9% moisture and above, lipid oxidation increased with increased moisture content and storage time. Free fatty acid contents increased slightly at all moisture contents. However, hydrolysis did not exceed 0.06% over the moisture range of 4 to 18%, which is of little practical significance. Fine grinding increased oxidative and hydrolytic rancidities, especially at 14.9% moisture and above. these findings indicate that raw soybeans can be ground to full-fat soy flours and stored up to 24 hrs without undergoing significant lipid and flavor deterioration if the moisture content is 11% or less.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• The Journal of Internal Korean Medicine
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• v.34 no.1
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• pp.1-13
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• 2013

Objectives : The purpose of this study was to investigate the effects of Jowiseungcheung-tang (JWSCT) extract on the lipid metabolism, anti-oxidation and inflammatory reflex. Methods : Male Sprague-Dawley rats were fed a high fat diet for 8 weeks and were randomly divided into 4 groups (10 mice in each group): control group, 100 mg/kg JWSCT group, 200 mg/kg JWSCT group, 300 mg/kg JWSCT group. The control group was administered 100 mg/kg of water, but the other three groups were administered 100, 200, 300 mg/kg JWSCT extract for 4 weeks. After 4 weeks, we measured lipid level, thiobarbituric acid reactive substance (TBARS), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT), aspartate aminotransferase (AST), alanine aminotransferase (ALT) and cytokines in plasma and liver. The gene expression level and the ratio of apo-B and apo-E were then investigated by way of reverse transcription -polymerase chain reaction (RT-PCR). Results : In the JWSCT group, compared with the control, free fatty acid, triglyceride, total cholesterol, LDL-cholesterol, TBARS, IL-$1{\beta}$, IL-6 and TNF-${\alpha}$ decreased significantly in plasma and liver. However HDL-cholesterol, IL-10, GSH-Px, SOD and CAT increased. In the JWSCT group, compared with the control, the gene expression level and the ratio of apo-A and apo-E decreased significantly in the RT-PCR analysis. Conclusions : The extract of JWSCT has anti-obesity, anti-inflammatory and anti-oxidant effects.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.799-804
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• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.127-134
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• 2015

Castration induces the accumulation of body fat and deposition of intramuscular fat in Korean cattle, resulting in improved beef quality. However, little is known about the metabolic adaptations in the liver following castration. To understand changes in lipid metabolism following castration, hepatic expression levels of lipid metabolism genes were compared between Korean bulls and steers. Steers had higher (p<0.001) hepatic lipids contents and higher (p<0.01) mRNA levels of lipogenic acetyl-CoA carboxylase. This differential gene expression may, in part, contribute to increased hepatic lipid content following the castration of bulls. However, we found no differences in the hepatic expression levels of genes related to triglyceride synthesis (mitochondrial glycerol-3-phosphate acyltransferase, diacylglycerol O-acyltransferase 1 and 2) and fatty acid (FA) oxidation (carnitine palmitoyltransferase 1A, C-4 to C-12 straight chain acyl-CoA dehydrogenase, very long chain acyl-CoA dehydrogenase) between bulls and steers. No differences in gene expression for very-low-density lipoprotein (VLDL) secretion, including apolipoprotein B mRNA and microsomal triglyceride transfer protein (MTTP) protein, were observed in the liver although MTTP mRNA levels were higher in steers compared to bulls. In conclusion, FA synthesis may contribute to increased hepatic lipid deposition in steers following castration. However, hepatic lipid metabolism, including triglyceride synthesis, FA oxidation, and VLDL secretion, was not significantly altered by castration. Our results suggest that hepatic lipid metabolism does not significantly contribute to increased body fat deposition in steers following castration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.371-377
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• 1995

The effect of ${\alpha}$-tocopherol and ${\beta}$-carotene supplementation on reducing the oxidative damag in the liver of rats were studied. Forth-five male Sprague Dawley aged 4 weeks were randomly assigned to 9 groups of five for the 12 weeks of the study. Nine groups, sardine oil, sardine oil＋Vt E, sardine oil＋${\beta}$-carotene, soybean oil, soybean oil＋Vt E, soybean oil＋${\beta}$-carotene, lard, lard＋Vt E, lard＋${\beta}$-carotene group, were prepared. Sardine oil, soybean oil, or lard was used for dietary fat and 200% of ${\alpha}$ -tocopherol or 150% of ${\beta}$-carotene was supplemented to each diet. Each diet supplied 65% of total energy as carbohydrate, 15% as protein, and 20% as lipid. The MDA value and protein carbonyl contents of sardine oil group were significantly different(p<0.05) to those of other fat groups indicating that the most severe lipid oxidation occurred in the group fed diet containing highly polyunsaturated fatty acid. When ${\alpha}$-tocopherol or ${\beta}$ -carotene was supplemented to the sardine oil diet, MDA value(-35%, -15%, respectively) and protein carbonyl content(-44%, -32%, respectively) decreased significantly(p<0.05). Cu, Zn-superoxide dismutase(SOD) and catalase activities of three different sardine oil groups with or without antioxidants were lower than those of soybean oil or lard group. The reducing effect of ${\alpha}$-tocopherol on oxidative damage in sardine oil group supplemented with ${\alpha}$-tocopherol was noticeable(p<0.05). However the adverse effect of ${\beta}$-carotene was observed. SOD and catalase activities of ${\beta}$-carotene supplemented groups were that the lowest among the same fat groups, but the differences were not statistically significant. The possible cause of decreased enzyme activity seemed to be related to the vitamin A(Vt A) toxicity in the liver where retinol converted from dietary ${\beta}$-carotene in the intestinal mucosa was stored.