• Applied Microscopy
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• 제18권2호
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• pp.102-118
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• 1988

This study was carried out to examine in vitro first whether the storage proteins, which the fat bodies of last larvae from Hyphantria cunea secrete into haemolymph, can be uptaked by the fat body cells of prepupa and then how the uptaked storage proteins can be accumulated in the fat body cells, if uptaken. The fat bodies which had been isolated from last instar larvae were cultured in 1 ml of Grace's insect medium containing $50{\mu}l$ of $^{3}H$-leucine (5.0 mCi/mol, Dupont) at $28{\pm}2^{\circ}C$ for 6 hrs. After the homogenates of the cultured fat bodies were centrifuged at 10,000 rpm for 10 minutes, the proteins included in the supernatant were separated by polyacrylamide gel electrophoreses (non-SDS, 6%). The next treatment of the electrophoresed gel was followed by rinsing. A storage protein band of several bands in the rinsed gel was sliced off. With elution of sliced storage protein bands in Tris-glycine buffer, the purification of radioactive storage proteins from fat bodies was finished. After the purified radioactive storage proteins were added in Grace's insect midis containing fat bodies of the prepupae, they were cultured for the randomly following minutes given as 3, 5, 7, 10, 15, 20 and 30 and for the randomly following hours given as 1, 2, 3 and 4 respectively. The double fixations of the cultured fat bodies in aldehyde and $OsO_4$, were followed by preparation of ultrathin sections from Epon-Araldite blocks through dehydration and embedding. The electron microscope autoradiographic treatment of all prepared sections were performed by the dipping method (Kim et al., 1987). The finally prepared specimens were examined with electron microscope. The fat body cells of the prepupa could be found to uptake the storage preteins of the last instar larvae, which were included in the culture medium, mostly by formation of coated vesicles. The in vitro uptake of the storage proteins actively occurred by 30 minutes after the addition of purified storage proteins in the culture medium. After culture for 7 minutes with the storage proteins, the uptaked radioactive storage proteins labelled a number of lysosomal granules. After culture for 20 minutes with the storage proteins, the radioactive storage proteins were finally incorporated and accumulated in lipid droplets and protein granules. The frequency in the fat body cell of radiolabelled lipid droplets occurs approximately 60%, while the frequency, in which the radiolabelled protein granules occurs in a fat body cell, is approximately 40%.

• 한국육종학회지
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• 제40권3호
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• pp.228-233
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• 2008

This study was carried out to get the genetic information on the germination rate and fat acidity after 12 weeks' storage at $35^{\circ}C$. Germination rate decreased with longer storage period, while fat acidity increased. Germination rate was higher in the order of Koshihikari, Hanmaeum and Unkwangbyeo after 12 weeks' storage at $35^{\circ}C$. Fat acidity of Koshihikari and Hanmaeum was gradually increased, but that of Unkwangbyeo was dramatically increased after 4 weeks' storage at $35^{\circ}C$. The genetic mode on germination rate and fat acidity using the joint scaling test was shown to be additive-dominance gene effects. Additive([d]) effect was higher than dominance effect([h]) in all crosses. The average degree of dominance, [h]/[d], was less than 1, indicating that germination rate and fat acidity was partially dominant. Germination rate and fat acidity based on frequency distribution of 2 crosses were quantitative characters expressed by polygenes.

• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.744-750
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• 2006

An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sausage contained 20% fat, however, the substituted CLA for fat sausages contained 17.5% fat+2.5% CLA, 15% fat+5% CLA, 12.5% fat+7.5% CLA and 10% fat+10% CLA, respectively. CLA concentration was significantly increased (p<0.05) by substitution of CLA sources for fat, and storage did not affect the CLA concentration. TBARS were significantly increased with the increasing of storage time in all treatments (p<0.05). Significantly higher $L^*$ values were observed in the 10% CLA treatment compared to other treatments during storage. Moreover, $a^*$ values in CLA treatments significantly (p<0.05) increased compared to the control. Again, $b^*$ values were significantly (p<0.05) higher in CLA treatments than those of the control during storage. The concentration of residual nitrite in ETS was significantly (p<0.05) different between the treatments during storage and the results were in the following order: control >2.5% CLA>5% CLA and 7.5% CLA>10% CLA. Overall acceptability of CLA treatments was significantly (p<0.05) lower than the control during storage, whereas no significant differences were found in overall acceptability between the treatments after 28 days of storage.

• 한국축산식품학회지
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• 제28권2호
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• pp.165-170
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• 2008

본 연구는 저지방 햄버거 패티를 제조하여 $7{\pm}1^{\circ}C$에서 25일간 저장하면서 물리화학적, 미생물학적 및 관능검사를 조사하였다. 햄버거용 패티는 10% 돈지방을 첨가한 일반 패티(Control)와 10% 돈지방과 유기농 채소를 첨가한 햄버거 패티(T1), 3%식물성 올리브유(T2) 및 3% 돈지방(T3)을 각각 첨가한 저지방 햄버거 패티를 제조하여 비교하였다. 모든 시료구의 pH는 저장기간 동안 올리브유를 첨가한 시료구(T2)가 대조구(T1)와 다른 시료구(T3)에 비해 높은 pH를 보였다. TBARS의 경우 대조구는 저장 15일 이후부터 현저한 품질저하 현상이 나타난 반면, 올리브유를 첨가한 식물성 저지방 시료구의 경우 저장 20일 이후 품질저하 현상이 나타났다. 총균수의 변화에서 대조구는 저장 15일 이후부터 그리고 시료구는 20일 이후부터 7 log CFU/g이 검출되었다. 관능적 평가에서는 전체적인 기호도에서 대조구와 각 시료구간에 큰 유의적 차이가 나타나지 않았으며, 이는 지방의 함량을 낮추고 채소를 첨가할 경우 기호도 평가가 대체로 높게 나타났다. 또한, 올리브유를 첨가할 경우 식감에서는 같은 함량의 동물성 지방 첨가보다 높은 평가를 나타내어 채소와 올리브유를 첨가한 새로운 품질의 햄버거 개발에 응용할 수 있을 것으로 사료된다.

• 한국식품영양학회지
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• 제36권4호
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• pp.264-273
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• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• 한국축산식품학회지
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• 제40권5호
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• pp.734-745
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• 2020

Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were monitored during ambient storage of the UHT milk for up to 16 wk. The particle sizes of milk fat globules were significantly decreased as homogenization pressure increased from 20 to 30 MPa (p<0.05). The presence of mechanical stress-induced fat aggregates in milk produced at 20 MPa was significantly higher than for UHT milk produced at either 25 or 30 MPa. This difference was maintained all throughout the storage. There were no significant differences in plasmin activity, trichloroacetic acid (12%, w/v) soluble peptides, and the extent of lipid oxidation. Based on these results, an increase of homogenization pressure from 20 (the typical homogenization pressure employed in the Korea dairy industry) to 25-30 MPa significantly decreased mechanical stress-induced fat aggregation without affecting susceptibility to lipid oxidation during storage.

• 한국멀티미디어학회논문지
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• 제15권8호
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• pp.1048-1058
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• 2012

본 논문은 클라우딩 환경에서 클라이언트와 저장 서버, 검증 서버로 구성하여 자가 조직 저장 매체의 데이터 손실을 방지하고, 보안을 유지하기 위한 DDMPF( Distributed Data Management Protocol using FAT)을 제안한다. DDMPF는 클라우드 컴퓨팅 환경에서 자가 조직 저장 서버를 구축하고, 데이터를 분할하여 저장 서버에 분산 저장함으로써 기존의 클라우딩 저장 매체의 중앙 집중화 문제와 저장 서버 문제로 인한 데이터 손실 문제를 해결하였고, 파일할당테이블을 이용해 분산 저장된 데이터 관리의 효율성도 향상시켰다. 그리고 DDMPF는 저장 서버의 데이터 무결성을 검증 서버가 검증함으로써 데이터의 신뢰성을 향상시키고, 클라이언트의 비밀키와 EC-DH 알고리즘을 이용하여 생성된 시스템 마스터 키로 이중 암호화하여 전송함으로써 보안을 강화시켰다. 또한, 자가 조직 저장 매체를 구성할 때, 검증서버의 개수를 제한하고, 검증요청메시지에 대한 TS(Time Stamp)을 설정함으로써 플러딩 공격 탐지하였고, 검증을 요청할 때마다 새롭게 생성된 nonce 값을 이용하여 재전송 공격을 탐지하도록 하였다.

• Archives of Plastic Surgery
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• 제41권4호
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• pp.325-329
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• 2014

Background Liposuction is a procedure to reduce the volume of subcutaneous fat by physical force. Intracellular storage fat is composed of triglyceride, whereas circulating fat particles exist as cholesterol or triglycerol bound to carrier proteins. It is unavoidable that the storage form of fat particles enters the circulation system after these particles are physiologically destroyed. To date, however, no studies have clarified the fatal characteristics of fat embolism that occurs after the subclinical phase of free fat particles. Methods A mixture of human lipoaspirate and normal saline (1:100, 0.2 mL) was injected into the external jugular vein of rats, weighing 200 g on average. Biopsy specimens of the lung and kidney were examined at 12-hour intervals until postoperative 72 hours. The deposit location and transport of the injected free fat particles were confirmed histologically by an Oil Red O stain. Results Inconsistent with previous reports, free fat particles were transported from the intravascular space to the parenchyma. At 24 hours after infusion, free fat particles deposited in the vascular lumen were confirmed on the Oil Red O stain. At 72 hours after infusion, free fat particles were accumulated compactly within the parenchymal space near the perivascular area. Conclusions Many surgeons are aware of the fatal results and undiscovered pathophysiologic mechanisms of free fat particles. Our results indicate that free fat particles, the storage form of fat that has been degraded through a physiological process, might be removed through a direct transport mechanism and phagocytotic uptake.

• 한국축산식품학회지
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• 제42권2호
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• 한국축산식품학회지
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• 제18권4호
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• pp.301-306
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• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.