• Food Science of Animal Resources
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• v.28 no.5
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• pp.651-659
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• 2008

This study aimed to develop polyclonal antibodies to regional inedible adipocytes of Korean native cattle (Hanwoo) and investigate cross-reactivity of the antibodies. Patterns in plasma membrane proteins (PMPs) from abdominal and subcutaneous adipocytes of Hanwoo isolated by collagenase digestion were investigated using SDS-PAGE. As antigens, abdominal and subcutaneous adipocyte PMPs of Hanwoo were injected to sheep 3 times at 3 wk intervals for passive immunization, and non-immunized serum and antisera were collected before and after the injections. Titers of the antisera obtained from sheep and their cross-reactivities with heart, kidney, liver, lung, muscle, and spleen of Hanwoo were determined by ELISA. Isolation and culture of abdominal and subcutaneous adipocytes of Hanwoo were performed for analysing LDH concentration. Based on the SDS-PAGE analysis, specific proteins of PMPs in abdominal and subcutaneous adipocytes appeared despite rather similar patterns between both adipocytes. At the level of 1:1,000 dilution, little antibody reactivity appeared in non-immunized serum whereas the antisera had relatively strong reactivity up to the level of 1:128,000 and 1:64,000 dilution. These findings may indicate that strong antibodies against adipocyte PMPs can be developed using an immunological approach. Extremely low reactivities of abdominal and subcutaneous adipocyte antisera were detected with PMPs of the organs. Both antisera strongly reacted with each adipocyte PMPs and showed statistically (p<0.01) higher cross-reactivities compared with non-immunized serum. In conclusion, these results may indicate that the present polyclonal antibodies against regional inedible adipocyte PMPs are well developed and have safety in cross-reactivities with body organs. Further studies on in vivo cross-reactivity and fat reduction of the antibodies against abdominal and subcutaneous adipocytes PMPs of Hanwoo should be required for inedible fat-reduced high quality beef production.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• Journal of Nutrition and Health
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• v.24 no.4
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• pp.314-325
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• 1991

To compare the hypolipidemic effects of n6 and n3 PUFA at different fat levels, male Sprague Dawley rats were fed either low fat (LF, 10% Cal) or high fat (HF, 40% Cal) diet which was different only in fatty acid composition for 6 weeks. Dietary fats were beef tallow, corn oil, perilla oil, and fish oil concentrate as a source of saturated fatty acid, n6 linoleic acid(LA). n3 ${\alpha}-linolenic$ acid(LL) and n3 eicosapentaenoic acid(EPA)+docosahexaenoic acid(DHA), respectively. VLDL fraction was separated by ultracentrifugation and chemical composition was determined by thin layer chromatography. Plasma cholesterol level was increased by n6 LA but decreased by n3 LL and n3 EPA in LF and HF diets, and the hypocholesterolemic effect of n3 EPA was most significant in HF diet. HDL-Chol level was raised by n6 LA in LF and HF diets, but significantly reduced by n3 EPA in HF. Plasma TG level was reduced by n6 LA n3 LL and EPA in LF and HF with the reduction of lipogenic enzyme activity only by n3 PUFAs. The proportion of TG in VLDL fraction was significantly lowered by n3 EPA in LF and HF. The proportion of apo-B in VLDL fraction was not changed in LF, but was significantly decreased in HF by n3 EPA. Therefore, the hypotriglyceridemic effect of n3 PUFA could be from the reduced lipogenesis in liver and resulted in the depressed secretion of TG as VLDL in LF and HF with significant lower production of apoB in HF diet.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.414-427
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• 2012

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.59-69
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• 1995

This study designed to compare the hypolipidemic e(feats of n6 linoleic acid (LA), n3 w-linolenic acid(LL) and n3 eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) In rats fed high fat (40% Cal) diet. Male Sprague-Dawley rats fed experimental diets for 6 weeks, which were different only in fatty acid composition. The dietary fats were beef tallow (BT) as a source of saturated fatty acid (SFA), corn oil(CO) for n6 LA, perilla oil (PO) for n3 a-LL and fish oil (FO) for n3 EPA+DHA. Plasma total cholesterol (T-chol) level was increased by n6 LA but decreased by n3 LL and n3 EPA+DHA and most effectively reduced by n3 EPA+DHA. Plasma triglyceride(TG ) level was reduced by n6 LA, but lipogenesis in liver was not affected by n6 LA. However, plasma TG level was lowered by n3 LL and EPA+DHA. Both lipogenic enzyme activity and liver TG level were also decreased by n3 PUFA. PO and FO groups were significantly higher in the relative Proportions of C20:5 and C22:6 of plasma and liver and lower in those of C20:4/C20:5 ratio. Overall, the lipid-lowering effect was in the order of n3 EPA+DHA >n3 LL > n6 LA and fish oil and perilla oil rich in n3 PUFA may have important nutritional applications in the prevention and treatment of hyperlipidemia.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.753-760
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• 2023

In this study, quality improvement of beef was attempted according to the low temperature treatment and aging period of grade 1 compared to grade 1⁺⁺ beef. The fat content and shear force of beef grade 1⁺⁺ were 13.03% and 114.26N, but beef grade 1 was 3.21% and 149.67N. Meanwhile, after low-temperature treatment of grade 1 beef at -26℃ for 12 hours and low-temperature aging at 0 ℃ for 14 days, the shear force was greatly reduced to 87.85N, improving overall preference, softness, dripping gravy, flavor, and chewing texture. The essential free amino acid content was as low as 22.17mg/100g in grade 1⁺⁺ beef, but the contents were high at 41.31~45.11mg/100g in three samples of grade 1, and there was no change in content according to cold treatment conditions. As a specific component of beef, Taurine was 30.94~34.41mg/100g, and the difference in content was small according to beef grade, but Anserine and Creatine were low at 19.68mg/100g and 70.01mg/100g in beef grade 1⁺⁺ and high at 26.38~31.23mg/100g and 154.09~167.26mg/10g in beef grade 1. The content ratio of oleic acid (c18:1)/stearic acid (c18:0) as an monounsaturated fatty acid/saturated fatty acid ratio was low at 5.29 for grade 1⁺⁺ beef, but high at 6.13~6.78 for grade 1 beef. In addition, there was no trend in the content ratio of these fatty acids according to the low-temperature treatment conditions and aging period in beef grade 1. As a result of this study, it was possible to improve the quality of beef grade 1 by low-temperature treatment at -26 ℃ for 12 hours and then aging at 0 ℃ for 14 days.

• BMB Reports
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• v.36 no.3
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• pp.258-264
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• 2003

This study examined the effect of dietary polyunsaturated fatty acids (PUFA) that were supplemented with vitamin E on lipid peroxidation, glutathione-dependent detoxifying enzyme system activity, and lipogenic fatty acid synthase (FAS) expression in rat liver. Male Sprague-Dawley rats were fed semipurified diets containing either 1% (w/w) corn oil or 10% each of beef tallow, corn oil, perilla oil, and fish oil for 4 wk. Alpha-tocopherol was supplemented in perilla oil (0.015%) and fish oil (0.019%). Hepatic thiobarbituric acid reactive substances, an estimate of lipid peroxidation, were not significantly different among the dietary groups. The glutathione peroxidase, glutathione reductase, and glutathione S-transferase activities were all elevated by the polyunsaturated fats, especially fish oil. The activity of FAS was reduced in the polyunsaturated fat-fed groups in the order of fish oil, perilla oil, and corn oil. The mRNA contents decreased in rats that were fed the 10% fat diets, particularly polyunsaturated fats, compared with the rats that were fed the 1% corn oil diet. Similarly, the inhibitory effect was the greatest in fish oil. These results suggest that lipid peroxidation can be minimized by vitamin E; PUFA in itself has a suppressive effect on lipogenic enzyme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1024-1031
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• 2009

Crataegi fructus has been used as an oriental medicine and a folk remedy for the treatment of scurvy, constipation and stomach ailment. This study was aimed to investigate the effect of fermented Crataegi fructus vinegar (FCV) on the improvement of lipid metabolism in rats fed high fat diet (40% kcal% fat, fat source; beef tallow). Sprague-Dawley rats (n=32) were randomly divided into four groups [normal diet (ND), high fat diet (HD), and high fat diet supplemented with low (CFL; 1.5% wt/wt) and high (CFH; 3.0% wt/wt) doses of fermented Crataegi fructus vinegar] and were fed experimental diets for 6 weeks. At the end of the experiment, the body weight in high fat diet groups was higher than that of normal diet group, while the body weights of CFL and CFH group were significantly reduced by 7.2% and 10.0%, respectively, as compared with that of HD group. Moreover, liver and kidney weights in CFL and CFH group were significantly lower than that of HD group (p<0.05). The levels of serum triglyceride, total cholesterol, LDL-C, atherogenic index and hepatic triglyceride, total cholesterol in CFH group were significantly decreased as compared with HD group whereas it increased the serum level of HDL-C than HD group (p<0.05). CFL and CFH groups showed significantly decreased AST, ALT and ALP of serum as compared with HD group. Excretions of fecal saturated fatty acid in CFH group was significantly increased compared with ND and HD groups. These results imply that fermented Crataegi fructus vinegar can be used as possible food resources and functional food materials.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1038-1044
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• 2002

The study was designed to observe the effect of conjugated linoleic acid (CLA) on tumor incidence, eicosanoid formation and antioxidant enzyme activities in colonic mucosa and the fecal excretion of deoxycholic acid and lithocholic acid in 1,2-dimethylhydrazine (DMH)-treated rats. One hundred twenty male Sprague Dawley rats were divided into 2 groups, BT (beef tallow diet) group and FO (fish oil diet) group, and each group was again subdivided into 2 groups depending on CLA supplementation, i.e.4 groups of BT, BTC, FO, FOC. All rats were fed experimental diet for 30 weeks, which contained 12% (wt/wt) total dietary fat including 1% (wt/wt) CLA, and were intramuscularly injected with DMH for 6 weeks to give total dose of 180 mg/kg body. CLA-supplemented to BT and FO diet reduced tumor incidence, eicosanoid (PGE$_2$ and TXA$_2$) level in colonic mucosa. N-3 fatty acids (mainly DHA) of fish oil diet (FO, FOC group) also reduced tumor incidence and significantly reduced eicosanoid (PGE$_2$ and TXA$_2$) level in colonic mucosa. CLA supplementation and n-3 fatty acid significantly increased colonic mucosal level of superoxide dismutase and glutathione peroxidase activities but reduced secondary bile acids (deoxycholic acid and lithocholic acid) excretion in the feces. In conclusion, CLA supplementation and n-3 fatty acid could reduce tumor incidence by reducing eicosanoids and increasing antioxidant enzyme activities in colon and decreasing the excretion of deoxycholic acid and lithocholic acid in the feces. The data might suggest that CLA supplementation and n-3 DHA rich fish oil may modulate colon carcinogenesis.termediate level of endurance exercise training for 6 weeks did not influence concentrations of most of free amino acid in soleus muscle of rats collected at an overnight fasted and rested state. In contrast, isolucine and leucine concentrations in extensor digitorum longus muscle of exercise-trained rats were significantly lower than those for control animals. These results indicate that aerobic energy metabolism had not been efficiently conducted, and thereby the utilization of BCAA for energy substrate was enhanced in fast twitch oxidative glycolytic fibers of extensor digitorum longus muscle of rats followed exercise-training protocol for 6 weeks.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.401-407
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• 2008

This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0 (control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendino년 from carcasses were stored at $3{\pm}0.2^{\circ}C$ for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05). The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05). During storage. the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L, a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group (p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content, and color stability relative to the other beef.