• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.182-187
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• 2000

Forty-two Holstein cows (21 multiparous) were assigned by calving date and parity to three dietary sequences to evaluate the effect of time of initiating fat supplementation to diets on lactation and reproductive performance. The dietary sequences were: 1) control, no supplemental fat from 1 to 98 days in milk (DIM) ; 2) control diet from 1 to 28 DIM then 3% supplemental fat (calcium salts of long-chain fatty acids) from 29 to 98 DIM; or 3) 3% supplemental fat from 1 to 98 DIM. Feeding supplemental fat did not enhance mean milk and 4% fat corrected milk (FCM) yields, but efficiency of FCM production was higher for cows fed supplemental fat. Milk fat percentage was unchanged whereas milk protein percentage was depressed with fat supplementation. Feeding supplemental fat reduced DMI and energy balance but there were no differences among treatments on time to resumption of ovarian cyclicity or conception rate to first service. Concentrations of progesterone during the first two ovulatory cycles tended to be greater in the fat-supplemented groups. Feeding supplemental fat starting at either parturition or 29 DIM increased efficiency of FCM production, but did not greatly enhance reproductive performance.

• Journal of the Korean Society of Radiology
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• v.14 no.5
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• pp.685-693
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• 2020

This study was performed to compare the differences between total fat area, subcutaneous fat area and visceral fat area according to L1-S1 inter vertebral disc level in asymptomatic Korean patients with non-contrast abdominal CT scan. The location of the maximum fat ratio of the total fat area is the total fat area measured in male L2-3, L3-4, L4-5, female L4-5, and L5-S1. The location showing the maximum fat ratio of the subcutaneous fat area is the subcutaneous fat area measured in male L4-5, and the woman is the subcutaneous fat area measured in L4-5 and L5-S1. The location of the maximum fat ratio of visceral fat area was the visceral fat area measured in L1-2 and L2-3 males, and there was no difference in visceral fat area according to the measured position in females. Although abdominal fat measurement is common at the L4-5 inter vertebral disc level, fat distribution varies widely depending on nationality, race, and gender. Therefore, it is necessary to analyze through the research data which location to choose according to the research purpose, and to mention why the location is appropriate.

• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.47-51
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• 2015

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade $1^{{+}{+}}$, 16 carcasses of grade $1^+$, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the $1^{st}$, $6^{th}$, and $13^{th}$ rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the $6^{th}$ rib of loin from the carcasses of grade $1^{{+}{+}}$ and $1^+$ (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and $13^{th}$ rib of loin from the carcasses of $1^{{+}{+}}$ and $1^+$ and that were significantly higher than intramuscular fat scores at the $1^{st}$ rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the $13^{th}$ rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

• The Journal of Pediatrics of Korean Medicine
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• v.38 no.1
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• pp.37-45
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• 2024

Objectives The aim of this study was to determine the inhibitory effects of Bangpungtongsungsan extract (BTS) on fat accumulation in high-fat diet-induced young obese mice. Methods The extract was administered to 3-week-old C57BL/6 male mice fed with a high-fat diet. The experimental groups were divided into a control group (Ctrl), high-fat diet group (HFDF), and BTS treated group after high fat diet feeding (BTST), with 10 mice assigned to each group. Lipid synthesis was observed to confirm the inhibition of fat synthesis. Changes in body weight, body fat percentage, and total cholesterol in the blood were observed to confirm weight control. Peroxisome proliferator-activated receptor gamma (PPAR-γ) and sterol regulatory element-binding protein (SREBP)-1 positivity was observed to confirm the inhibition of fat accumulation in liver tissue. Results Bangpungtongsungsan significantly inhibited lipid synthesis. Changes in body weight, body fat percentage, and total cholesterol in the blood were significantly lower in BTST rats than in HFDF rats. PPAR-γ and SREBP-1 positivity were significantly lower in BTST rats compared to HFDF rats. Conclusions This study confirms the potential of BTST to inhibit fat accumulation in obesity.

• Journal of Nutrition and Health
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• v.1 no.1
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• pp.19-25
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• 1968

In order to study the effect of source and level of the commonly used dietary fats on growth and metabolism of rats fed on low protein diet (rice diet) the weaning white rats were fed on various different experimental diets (see tables 1 and 2) during 11 weeks. The observations were made as follows : 1. Growth: (see table 3 and figures 1-9) In all dietary fats, among the 3 levels, 5% fat level is the best. Especially, the perilla oil group was remarkably good. 10% and 20% fat levels impaired the growth, consequently the growth rates of both 10% and 20% fat level groups were worse than those of Basal group (no fat added). However, 10% and 20% fat levels did not impaired the growth of VII group (10% soy flour added) In 5% fat level, the growth was good in sequence of perilla oil, tallow, sesame oil, soy oil and lard. 2. Feed consumption: (see table 3) In 20% fat level, the feed consumption was lowered. Generally, the feed consumption rate was proportional to the growth rate. In feed efficiency, 5% fat level was the best. 3. Liver weight: (see table 4) In liver weight per 100 G body weight, 20% fat level was the largest. This may be due to the poor body growth and liver fat accumulation. 4. Liver nitrogen: (see table 4) Generally, lower fat level groups showed liver nitrogen. Liver nitrogen is low in the groups of 20% fat level. 5. Liver fat: (see table 4) Generally, higher fat level groups showed higher liver fat. 6. Serum cholesterol: (see table 5) Generally, higher fat level groups showed higher serum cholesterol. Lard, sesame oil, and tallow groups showed higher level and soy oil and perilla oil groups showed lower level. Especially, perilla oil group showed remarkably lower level and VII group (10% soy flour added) showed lower level than VI group (same fat but no soy flour added).

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.31-36
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• 1994

From the reports of the Korean National Nutrition Survey, the trend of fat intake was analyzed from 1969 to 1991. Total fat intake of 1991 was 2.1 times higher than that of 1,969 and animal fat intake was elevated 3.2 times during 23years. Among vegetable foods, the consumption of cereals and their products was decreased gradually, however, the amount of legumes and their products intake was increased slowly. In addition, among animal foods, the intakes of meats and their products, eggs, fishes and shellfishes, milk and milk products were increased greatly. the main fat source was gradually changed form cereals and their products in 1969 to meats and their products in 1991. In 1969, 7.2% of total energy was derived from fat wheres 16.6% was derived from fat whereas 16.6% was derived from fat in 1991. Among 1,952 households surveyed in 1991, the fat intakes of 576(29.4%) and 104(5.3%) households were over 20 and 30%, respectively, of total energy intake. The 42.7% of the households had more than 50% of the total fat from animal fat. From the above results, it is suggested that the nutrition education program is need to prevent excess fat intake.

• Archives of Plastic Surgery
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• v.49 no.2
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• pp.266-274
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• 2022

Background Many authors have researched ways to optimize fat grafting by looking for a technique that offers safe and long-term fat survival rate. To date, there is no standardized protocol. We designed a "hydraulic system technique" optimizing the relationship among the quantity of injected fat, operative time, and material cost to establish fat volume cutoffs for a single procedure. Methods Thirty-six patients underwent fat grafting surgery and were organized into three groups according to material used: standard, "1-track," and "2-tracks" systems. The amount of harvested and grafted fat as well as material used for each procedure was collected. Operating times were recorded and statistical analysis was performed to establish the relationship with the amount of treated fat. Results In 15 cases the standard system was used (mean treated fat 72 [30-100] mL, mean cost 4.23 ± 0.27 euros), in 11 cases the "1-track" system (mean treated fat 183.3 [120-280] mL, mean cost 7.63 ± 0.6 euros), and in 10 cases the "2-tracks" one (mean treated fat 311[220-550] mL, mean cost 12.47 ± 1 euros). The mean time difference between the standard system and the "1-track" system is statistically significant starting from three fat syringes (90 mL) in 17.66 versus 6.87 minutes. The difference between the "1-track" system and "2-tracks" system becomes statistically significant from 240 mL of fat in 15 minutes ("1-track") versus 9.3 minutes for the "2-tracks" system. Conclusion Data analysis would indicate the use of the standard system, "1-track," and "2-tracks" to treat an amount of fat < 90 mL of fat, 90 ÷ 240 mL of fat, and ≥ 240 mL of fat, respectively.

• Nutrition Research and Practice
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• v.10 no.6
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• pp.575-582
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• 2016

BACKGROUNG/OBJECTIVES: The study was performed to investigate the effects and mechanisms of action of high maysin corn silk extract on body weight and fat deposition in experimental animals. MATERIALS/METHODS: A total of 30 male C57BL/6J mice, 4-weeks-old, were purchased and divided into three groups by weight using a randomized block design. The normal-fat (NF) group received 7% fat (diet weight basis), the high-fat (HF) group received 25% fat and 0.5% cholesterol, and the high-fat corn silk (HFCS) group received high-fat diet and high maysin corn silk extract at 100 mg/kg body weight through daily oral administration. Body weight and body fat were measured, and mRNA expression levels of proteins involved in adipocyte differentiation, fat accumulation, fat synthesis, lipolysis, and fat oxidation in adipose tissue and the liver were measured. RESULTS: After experimental diet intake for 8 weeks, body weight was significantly lower in the HFCS group compared to the HF group (P < 0.05), and kidney fat and epididymal fat pad weights were significantly lower in the HFCS group compared to the HF group (P < 0.05). In the HFCS group, CCAAT/enhancer binding protein-${\beta}$, peroxisome proliferator-activated receptor-${\gamma}1$ (PPAR-${\gamma}1$), and PPAR-${\gamma}2$ mRNA expression levels were significantly reduced (P < 0.05) in the epididymal fat pad, whereas cluster of differentiation 36, lipoprotein lipase, acetyl-CoA carboxylase-1, sterol regulatory element binding protein-1c, pyruvate dehydrogenase kinase, isozyme-4, glucose-6-phosphate dehydrogenase, and stearoyl-CoA desaturase-1 mRNA expression levels were significantly decreased in liver and adipose tissues (P < 0.05). In the HFCS group, mRNA expression levels of AMP-activated protein kinase, hormone-sensitive lipase, and carnitine palmitoyltransferase-1 were elevated (P < 0.05). CONCLUSIONS: It can be concluded that high maysin corn silk extract inhibits expression of genes involved in adipocyte differentiation, fat accumulation, and fat synthesis as well as promotes expression of genes involved in lipolysis and fat oxidation, further inhibiting body fat accumulation and body weight elevation in experimental animals.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.588-597
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• 2007

Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage ($4{{\pm}}1^{\circ}C$) for 21 and 35 days in aerobic and vacuum packaging respectively.