• Molecules and Cells
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• v.45 no.9
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• pp.649-659
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• 2022

A long-term energy nutritional imbalance fundamentally causes the development of obesity and associated fat accumulation. Lysosomes, as nutrient-sensing and lipophagy centers, critically control cellular lipid catabolism in response to nutrient deprivation. However, whether lysosome activity is directly involved in nutrient-induced fat accumulation remains unclear. In this study, worm fat accumulation was induced by 1 mM glucose or 0.02 mM palmitic acid supplementation. Along with the elevation of fat accumulation, lysosomal number and acidification were also increased, suggesting that lysosome activity might be correlated with nutrient-induced fat deposition in Caenorhabditis elegans. Furthermore, treatments with the lysosomal inhibitors chloroquine and leupeptin significantly reduced basal and nutrient-induced fat accumulation in C. elegans. The knockdown of hlh-30, which is a critical gene in lysosomal biogenesis, also resulted in worm fat loss. Finally, the mutation of aak-2, daf-15, and rsks-1 showed that mTORC1 (mechanistic target of rapamycin complex-1) signaling mediated the effects of lysosomes on basal and nutrient-induced fat accumulation in C. elegans. Overall, this study reveals the previously undescribed role of lysosomes in overnutrition sensing, suggesting a new strategy for controlling body fat accumulation.

• Journal of Nutrition and Health
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• v.34 no.8
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• pp.865-871
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• 2001

The adipose tissue hormone leptin has been proposed to be involved in the regulation of flood intake and energy expenditure via thermogenesis by uncoupling protein(UCP) in brown adipose tissue(BAT). The objective of the study was to examine the effects of high fat diet on the serum leptin levels, BAT UCPl expression and the body fat mass in rats after weaning. During experimental period of 12 weeks, 4 male Sprague-Dawley rats were killed for the baseline experiment at 4 weeks of age while the remaining rats were fed the two different diets: the control diet AIN-76A(n = 20), high fat(beef tallow) diet(n = 20) ad libitum, which provided 11.7% or 40% of calories as fat, respectively. At 16 weeks of age, the increase in the food efficiency ratio(FER) was related to fat mass in rats on high fat diet. Serum leptin level was increased by age and dietary high fat. There was no difference in serum insulin level between groups until 10 weeks of age, but rats fed high fat diet for 12 weeks showed hyperinsulinemia. The amount of body fat pads was increased significantly in high fat group compared to normal diet group. Visceral fat mass affected acutely by high fat diet, as a result, it was higher in rats fed high fat diet for 2 weeks than normal diet. At 16 weeks of age, BAT and visceral fat mass were significantly high in high fat group. Also, the serum leptin levels reflected the amount of body fat mass. BAT UCPI mRNA expression increased with age and dietary high fat. This study demonstrates that dietary high fat increased serum leptin levels, BAT UCPI expression and body fat mass. Futhermore, in rats fed high fat diets, the increases in leptin and UCPI expression counteracts only in part the excess adiposity and obesity.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.162-171
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• 2007

Obesity is an independent risk factor fur coronary artery disease in the postmenopausal women, which may be mediated by alteration of blood lipid metabolism. We are aimed to evaluate the effects of low energy diet, restriction of high fat foods and exercise education on weight, fat mass and blood lipid profile. Fifteen postmenopausal obese women were studied. Subjects received detailed advice about how to achieve a reduction of weight by a low-energy diet (1,200kcal), restriction of high fat food and increased exercise in every 4 wks during 8 wk. To evaluate the effectiveness for education programs, dietary fat habit and daily nutrient intakes, exercise were tested before and after intervention. Anthropometry, computerized tomography, and blood lipid profile were assessed before and after intervention. According to the nutrition education, energy intake (from 1776.1 ${\pm}$ 28.2 kcal to 1268.7 ${\pm}$ 115.2 kcal, p < 0.001) and percent of energy from fat (21.9%, p < 0.01) were significantly decreased. However, the index of nutritional quality was over 1.0. On the contrary, exercise (from 341.3 ${\pm}$ 222.1 kcal to 569.4 ${\pm}$ 309.8 kcal, p < 0.05) was increased and dietary fat habit scores (from 30.8 ${\pm}$ 5.2 to 36.1 ${\pm}$ 3.0, p < 0.01) were improved. Also, body weight (4.2%, p < 0.001), BMI (4.5%, p < 0.001), body fat mass (3.4%, p < 0.05) and waist to hip ratio (1.1%, p < 0.05) were decreased. Among abdominal fat, visceral fat (26.1%, p < 0.05) and subcutaneous fat (14.8%, p < 0.01) were decreased. But there was no difference in visceral fat to subcutaneous fat ratio. We observed HDL-cholesterol increase (11.7%, p < 0.05), triglyceride reduction(14.8%, p < 0.05) and atherogenic index improvement (from 2.7 ${\pm}$ 0.7 to 2.3 ${\pm}$ 0.7, p < 0.05) However, there was no change in LDL-cholesterol and total cholesterol. Theses results showed that low energy diet, restriction of high fat foods and exercise education could result in reduction of body weight, fat mass, visceral and subcutaneous fat, and in improvement of blood lipid profile in the postmenopausal obese women.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.9
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• pp.1374-1388
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• 2007

Three experiments were conducted to investigate the hypothesis that cows grazing on pasture produce the highest proportion of c-9 t-11 CLA in milk fat and no further increase can be achieved through supplementation of diets rich in linoleic acid, such as full-fat extruded soybeans or soybean oil. In experiment 1, 18 lactating Holstein cows were used in a randomized complete block design with measurements made from wk 4 to 6 of the experiment. In experiment 2, three cannulated lactating Holstein cows were used in a $3{\times}3$ Latin square design. Each period was 4 wk with measurements made in the final wk of each period. Cows in both experiments were assigned at random to treatments: a, conventional total mixed ration (TMR); b, pasture (PS); or c, PS supplemented with 2.5 kg/cow per day of full-fat extruded soybeans (PES). In both experiments, feed intake, milk yield, milk composition, and fatty acid profile of milk and blood serum were measured, along with fatty acid composition of bacteria harvested from rumen digesta in experiment 2. In experiment 3, 10 cows which had continuously grazed a pasture for six weeks were assigned to two groups, with one group (n = 5) on pasture diet alone (PS) and the other group (n = 5) supplemented with 452 g of soy oil/cow per day for 7 d (OIL). In experiment 1, cows in PS treatment produced 350% more c-9, t-11 CLA compared with cows in TMR treatment (1.70 vs. 0.5% of fat), with no further increase for cows in PES treatment (1.50% of fat). Serum c-9, t-11 CLA increased by 233% in PS treatment compared with TMR treatment (0.21 vs. 0.09% of fat) with no further increase for cows in PES treatment (0.18% of fat). In experiment 2, cows in PS treatment produced 300% more c-9 t-11 CLA in their milk fat compared with cows in TMR treatment (1.77 vs. 0.59% of fat), but no further increase for cows in PES treatment (1.84% of fat) was observed. Serum c-9, t-11 CLA increased by 250% for cows in PS treatment compared with cows in TMR treatment (0.27 vs. 0.11% of fat), with no further increase for cows in PES treatment (0.31% of fat). The c-9, t-11 CLA content of ruminal bacteria for cows in PS treatment was 200% or more of TMR treatment, but no further increase in bacterial c-9, t-11 CLA for cows in PES treatment was observed. Supplementation of soy oil in experiment 3 also did not increase the c-9 t-11 CLA content of milk fat compared with cows fed a full pasture diet (1.60 vs. 1.54% of fat). Based on these findings, it was concluded that supplementing with feeds rich in linoleic acid, such as full-fat extruded soybeans or an equivalent amount of soy oil, to cows grazing perennial ryegrass pasture may not increase milk fat c-9 t-11 CLA contents.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.621-628
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• 2012

The FAT-1 protein is an n-3 fatty acid desaturase, which can recognize a range of 18- and 20-carbon n-6 substrates and transform n-6 polyunsaturated fatty acids (PUFAs) into n-3 PUFAs while n-3 PUFAs have beneficial effect on human health. Fat1 gene is the coding sequence from Caenorhabditis elegans which might play an important role on lipometabolism. To reveal the function of fat1 gene in bovine fetal fibroblast cells and gain the best cell nuclear donor for transgenic bovines, the codon of fat1 sequence was optimized based on the codon usage frequency preference of bovine muscle protein, and directionally cloned into the eukaryotic expression vector pEF-GFP. After identifying by restrictive enzyme digests with AatII/XbaI and sequencing, the fusion plasmid pEF-GFP-fat1 was identified successfully. The pEF-GFP-fat1 vector was transfected into bovine fetal fibroblast cells mediated by Lipofectamine2000$^{TM}$. The positive bovine fetal fibroblast cells were selected by G418 and detected by RT-PCR. The results showed that a 1,234 bp transcription was amplified by reverse transcription PCR and the positive transgenic fat1 cell line was successfully established. Then the expression level of fat1 gene in positive cells was detected using quantitative PCR, and the catalysis efficiency was detected by gas chromatography. The results demonstrated that the catalysis efficiency of fat1 was significantly high, which can improve the total PUFAs rich in EPA, DHA and DPA. Construction and expression of pEF-GFP-fat1 vector should be helpful for further understanding the mechanism of regulation of fat1 in vitro. It could also be the first step in the production of fat1 transgenic cattle.

• Korean Journal of Radiology
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• v.20 no.1
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• pp.126-133
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• 2019

Objective: To compare the lumbar vertebral bone marrow fat-signal fractions obtained from six-echo modified Dixon sequence (6-echo m-Dixon) with those from single-voxel magnetic resonance spectroscopy (MRS) in patients with low back pain. Materials and Methods: Vertebral bone marrow fat-signal fractions were quantified by 6-echo m-Dixon (repetition time [TR] = 7.2 ms, echo time (TE) = 1.21 ms, echo spacing = 1.1 ms, total imaging time = 50 seconds) and single-voxel MRS measurements in 25 targets (23 normal bone marrows, two focal lesions) from 24 patients. The point-resolved spectroscopy sequence was used for localized single-voxel MRS (TR = 3000 ms, TE = 35 ms, total scan time = 1 minute 42 seconds). A 2 × 2 × 1.5 cm³ voxel was placed within the normal L2 or L3 vertebral body, or other lesions including a compression fracture or metastasis. The bone marrow fat spectrum was characterized on the basis of the magnitude of measurable fat peaks and a priori knowledge of the chemical structure of triglycerides. The imaging-based fat-signal fraction results were then compared to the MRS-based results. Results: There was a strong correlation between m-Dixon and MRS-based fat-signal fractions (slope = 0.86, R² = 0.88, p < 0.001). In Bland-Altman analysis, 92.0% (23/25) of the data points were within the limits of agreement. Bland-Altman plots revealed a slight but systematic error in the m-Dixon based fat-signal fraction, which showed a prevailing overestimation of small fat-signal fractions (< 20%) and underestimation of high fat-signal fractions (> 20%). Conclusion: Given its excellent agreement with single-voxel-MRS, 6-echo m-Dixon can be used for visual and quantitative evaluation of vertebral bone marrow fat in daily practice.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.71-77
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• 1999

This study examined the effect of the pine needle sap administration on serum lipid composition and liver antioxidant defense system in rats fed with high fat diet. Forty eight male Sprague-Dawley rats were divided into six groups. three control groups were fed with 5% lipid diet and three high fat groups were fed with 30% lipid diet. Each group was administered with the following pine needle sap respectively : C-0.0, 1.ml water, C-0.5, 0.ml pine needle sap and 0.ml water C-1.0, 1.ml pine needle sap : H-0.0, 1.ml water, H-0.5, 0.ml pine needle sap and 0.ml water H-1.0, 1.0ml pinus needle sap. After 4 weeks of experimental periods the level of serum obtained and serum lipid was measured respectively. The results were as follows 1. Significant low level was observed for food intake, weight gain, FER in the experimental group administered with the pine needle sap. 2. No difference of the concentration of serum triglyceride was observed out the experimental group with 5% fat diet, however out of the experimental group with 30% fat diet it was low in (H-1.0) group where 1.0ml of the pine needle sap was administrated. 3. In the experimental group with 5% fat diet the concentration of serum total cholesterol and LDL cholesterol was low, especially the hypocholesteromic effect in serum administered by the pine needle sap was significantly high in group C-1.0 where 1.0ml of pine needle sap was administered. In the high fat group provided with 30% fat when the pine needle sap was administered there was a tendency that concentration of total cholesterol and LDL cholesterol decreased however there was no difference significantly. 4. Serum GOT activity was relatively high in high fat diet group. However, when 1$m\ell$ of pine needle sap was administered the activity was lower than that of the control group in H-1.0 group and the activity level was similar with that of the high fat diet group in c-1.0 group. There was no difference of serum GPT activitives followed by the administered of pine needle sap among the experimental group. 5. Liver TBARS levels were high in general in high fat diet group, however it showed no difference when the pine needle sap with different concentration level was administered. The results of this study indicate that the pine needle sap administration was effective in decreasing the food intake and weight gain of the experimental animals in the high fat diet and also effective in decreasing the levels of serum triglyceride, total cholesterol and LDL cholesterol and GOT activities. However it was not effective to change the level of TBARS and GSH -Px activities of liver. Thus, it was found that the pine needle sap administration was effective for the improvement of serum lipid composition condition of the experimental animals in the high fat diet group but it was not effective in the antioxidant defense system of liver.

• Archives of Craniofacial Surgery
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• v.21 no.1
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• pp.15-21
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• 2020

Background: Autologous fat is considered an ideal filler material, and the use of cryopreserved fat grafts is promising in terms of flexibility and efficiency. Therefore, cryopreserved fat grafts have become more common in recent years; however, their complications require further consideration. Methods: We evaluated 53 patients who underwent facial lipofilling at our institution to confirm the clinical usefulness and safety of cryopreserved fat. Fresh fat injections with or without cryopreserved fat were administered. At one or more sites, 22 patients had a single fresh fat injection, four patients had two or more fresh fat injections, 16 patients had one fresh fat injection followed by one cryopreserved fat injection, six patients had one fresh fat injection followed by two cryopreserved fat injections, and five patients had two fresh fat injections and one or more cryopreserved fat injections. Results: In total, 281 sets of injection procedures were performed at various sites, of which 170 involved one fresh fat injection, 89 involved one fresh fat injection and one cryopreserved fat injection, and 11 involved one fresh fat injection and two cryopreserved fat injections. One patient experienced self-resolving inflammation as a complication after the second injection in the right cheek. No statistically significant differences were found between the fresh and cryopreserved fat injections. Conclusion: We suggest that cryopreserved fat is a useful and safe resource for multiple fat injections, with advantages including aseptic fat handling and the delicacy of the technique.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.218-222
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• 2004

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.