• Journal of the Korean Applied Science and Technology
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• v.21 no.2
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• pp.148-155
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• 2004

Response surface analysis was used to study dietary ratios of n-3/n-6 fatty acid and P/S to minimize plasma triglycerides, total cholesterol and LDL ${\cdot}$ VLDL-C levels and maximize plasma HDL ${\cdot}$ C levels of rats. Because the dietary components were not statistically independent, they were studied in combinations of two variables. The two-variable combinations were the most useful in locating the desired maximum or minimum plasma triglycerides, total cholesterol and LDL ${\cdot}$ VLDL-C response in terms of the proportions of the dietary components. Response surface contours and three dimensional plots were developed for each plasma lipid response. The contours and three dimensional plots were used to help determine those combinations of the dietary fatty acid ratios that would produce the desired minimum or maximum lpid responses. The statistical analyses indicated that the minimized plasma cholesterol response levels could be attained with a diet consisting of 2.26 n-3/n-6 fatty acid and 2.15 P/S ratios.

• YAKHAK HOEJI
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• v.52 no.4
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• pp.264-273
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• 2008

The inhibitory effect of omega-3 such as linolenic acid (LNA), docosahexaenoic acid (DNA) and eicosapentaenoic acid(EPA) on the growth of normal cell lines and cancer cell lines was evaluated by 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyItetrazolium bromide (MTT) and 2,3-bis-2-methoxy-4-nitro-5-sulfophenyl]-2H-tetrazolium-5-caboxanilide (XTT) methods. LNA was found to decrease the cell viability of human oral epithelioid carcinoma cells (KB) in the MTT assay, whereas EPA appeared to inhibit the cell adhesion activity of human skin melanoma cells (SK-MEL-3) in the XTT assay analysis. DPPH radical scavenging activity was examined on LNA, DHA and EPA at the concentration of 100 ${\mu}M$, where they showed about 53% scavenging activity. These results suggest that omega-3 unsaturated fatty acid has a potential anticancer activity.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.706-715
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• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.211-215
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• 1998

Preparative isolation of lipid granules from Fhodotorula glutinis, which has been studied for long time to produce edible lipids, was carried out by flotation method in Ficoll-Linear density gradient. When the isolated lipid granules were suspended in a series of solutions containing varying concentration of osmotic stabilizer (sorbitoal and mannitol) ranging from 0.8M to 0M, the lipid granules appeared to be disrupted at a concentration between 0.8M and 0.7, and again at a concentration below 0.1M, suggesting that lipid granules have a membraneous structure and that at least two types of lipid granules are present. Compositional analysis of lipids from lipid granules revealed that lipids are composed mainly of neutral lipids (87.8% of total lipids), predominantly as triacylglycerols (71.89%). Marked differences were observed inphospholipids between lipids of lipid granules and those of whole cells . The major components of phospholipids in lipid granules and inwhole cells are phosphatidylcholine(38.6%) and phosphatidylserine(42.8%), respectively. In addition, significant differences were also observed in the fatty acid composition of phospholipids. As phospholipids are important structural components of membranes, these differences lead to the suggesting that the membrane of lipid granules may be distinct functionally and structurally from other membranes of yeast cells. The major fatty acid components of neutral lipidss of whole cells and lipid granules are palmitic , oleic and linoleic acid. However , degreeof fatty acid unsaturation of neutal lipids of lipid granules was much lower than that of neutral lipids of whole cells.

• Journal of Life Science
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• v.10 no.5
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• pp.431-435
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• 2000

In order to develop new materials for the functional feed, the components of safflower (Carthamus tinctorius L.) was studied. Chemical composition, minerals, amino acids, and fatty acids of the seed and the flower of safflower were analyzed. The chemical composition of safflower seed was 3.48% (w/w) moisture, 17.10% crude protein, 30.10% crude fat, 6.11% crude ash and these of safflower flower was 7.47% moisture, 26.30% crude protein, 11.50% crude fat, 5.73% crude ash. Mineral contents of the seed were K 170.70ppm, P 14.82ppm, Ca 13.17ppm, Mg 7.83 ppm whereas these of the flower were K 64.99 ppm, P 49.90 ppm, Ca 10.43ppm. Other mineral contents were less than 7.00ppm in all parts. The composition of the amino acid were approximately as follow, the major amino acid in all parts were aspartic acid, leucine, glycine, and arginine, the contents of these were 12.17mg/g, 11.52mg/g, 8.27mg/g, 6.99mg/g, 4.86mg/g in the seed, 19.35mg/g, 31.67mg/g, 10.30mg/g, 9.06mg/g, 12.51mg/g in the flower, respectively. The mahor fatty acids in the all parts were linoleic acid (C아래첨자). The linoleic acid and the palmitic acid (C아래첨자) in the seed and the flower parts were 77.75% (w/w), 19.32% and 8.37%, 25.62% respectively. On the basis of chemical analysis, the safflower showed to have relatively high contents of crude protein and crude fat, minerals, polyunsaturated fatty acid as linoleic acid. These results suggested that safflower was found to be a useful material of natural health food for the functional food development.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1244-1249
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• 2014

Goose fatty liver is one of the most delicious and popular foods in the world, but there is no reliable genetic marker for the early selection and breeding of geese with good liver-producing potential. In our study, one hundred and twenty-four 78-day-old Landes geese bred in Shunda Landes goose breeding farm, Jiutai, Jilin, China were selected randomly. The fatty livers were sampled each week after overfeeding during a three week period. Polymerase chain reaction-single strand conformation polymorphism and DNA sequencing were used to identify single nucleotide polymorphisms (SNPs) of fatty acid synthase (FAS), which is an important enzyme involved in the synthesis of fat under both physiological and pathological conditions. Least-squares correlation was established between these SNPs and fatty liver weight, abdominal fat weight, and intestinal fat weight of the overfed Landes geese, respectively. The results showed that fatty liver weight of geese with EF and FF genotypes (amplified by primer P1) was significantly higher than that of the EE genotype (p<0.05), and liver weight of CD and DD genotypes (amplified by primer P2) was significantly higher than that of the CC genotype (p<0.05). Different genotype combinations showed different liver weights, and from highest to lowest were ABDD, DDEF, DDFF, DDEE, ABEF, ABFF, AADD, and CDEF. Further analysis of DNA sequencing showed that there were two SNPs within the 5' promoter region the FAS gene. The geese of EF and FF genotypes carried a change of T to C, and the geese of CD and DD genotypes carried a change of A to G. The changes of the bases could potentially influence the binding of some transcription factors to this region as to regulate FAS gene. To our knowledge, this is the first report of SNPs found within the 5' promoter region of the Landes goose FAS gene, and our data will provide an insight for early selection of geese for liver production.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.264-271
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• 2011

The effect of replacement of fish meal (FM) in diets with sand smelt meal (SSM) on fatty acid composition of carp fry, Cyprinus carpio, was examined. Five isonitrogenous and isoenergetic (38% crude protein, $15.75\;kJ\;g^{-1}$) diets replacing 0, 25, 50, 75, and 100% FM protein by SSM protein were formulated. Each diet was randomly allocated to triplicate groups of fish in aquaria, and each aquarium was stocked with 20 fish (initial average weight of $0.300{\pm}0.65\;g\;fish^{-1}$). Fish were fed twice daily to apparent satiation for 13 weeks. Results indicated that final weight, specific growth rate and feed efficiency ratio of fish fed with different SSM replacement diets did not differ significantly (p>0.05) from fish fed the control diet, except for 100% SSM level. No significant differences were noted among experimental treatments on dry matter, protein, lipid and ash contents of the fish body composition (p>0.05). Fatty acid analysis showed that saturated fatty acids in fish muscle significantly decreased, but monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) did not change with increasing dietary SSM. However, some changes also could be observed for some particular fatty acids in experimental fish. For example, the amounts of 15:0, 17:0, 18:1n-7, 18:2n-6 and 22:5n-3 significantly increased, but 16:0, 18:1n-9, 18:3n-3 and 20:1 n-9 significantly decreased with increasing dietary SSM. Total n-6 PUFA increased with increasing dietary SSM, but total n-3 PUFA were not changed in muscle of fish fed the experimental diets. The ratio of n-3 to n-6 was not affected significantly in muscle of fish fed the experimental diets containing different proportions of SSM, including the control diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.177-183
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• 2002

Cerebroside fatty acids, sugars and long-chain sphingoid bases in raw soybean and soybean fermented foods (chongkukjang and deunjang) were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-pH anion exchange chromatography with pulsed amerometric detection (HPAEC-PAD). Fatty acids of acid-hydrolyzed cerebrosides were derivatized to O-TMS methylester and analysed. The major fatty acids in raw soybean and chongkukjang cerebrosides were identified as 2-hydroxyhexadecanoic acid (16 : 0h), 2-hydroxydocosanoic acid (22 : 0h) and 2-hydroxytetracosanoic acid (24 : 0h). In the case of deunjang cerebroside, 24 : 0h (40.9%) and 22 : 0h (23.4%) were major fatty acids, but 16 : 0h, 23 : 0h, 25 : 0h and 26 : 0h were also detected. Long-chain sphingoid bases of acid-hydrolyzed cerebrosides from raw soybean, chongkukjang and deunjang consisted primarily of 4-tracts, 8-tracts-sphingadienine (dihydroxy base, d18 : 2$\Delta$$^{4trans, 8trans}$) and sis-tracts isomers of 4-hydroxy-sphingenine (trihydroxy base, tl8:1$\Delta$$^{4trans or cis}$) with much less amounts of phytosphingosine (tl8: 0) and isomers of sphingenine (d18 : 1). Although deunjang is a soybean food fermented by fungi and microorganisms for a long period, 2-hydroxyoctadec-3-enoic acid (18 : 1h) and branched 9-methyl-4,8-sphingadienine known as compositional cerebroside fatty acids in Aspergillus species were not detected. Mass spectrum for sugar derivatives in cerebrosides of soybean foods including raw soybean and fermented soybean showed that C-1 of glucose moiety was linked to ceramide backbone as like a monoglucosylceramide.

• BMB Reports
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• v.45 no.12
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• pp.736-741
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• 2012

Certain members of the cytochromes P450 superfamily metabolize polyunsaturated long-chain fatty acids to several classes of oxygenated metabolites. An approach based on in silico analysis predicted that Streptomyces peucetius CYP107N3 might be a fatty acid-metabolizing enzyme, showing high homology with epoxidase enzymes. Homology modeling and docking studies of CYP107N3 showed that oleic acid can fit directly into the active site pocket of the double bond of oleic acid within optimum distance of $4.6{\AA}$ from the Fe. In order to confirm the epoxidation activity proposed by in silico analysis, a gene coding CYP107N3 was expressed in Escherichia coli. The purified CYP107N3 was shown to catalyze $C_9-C_{10}$ epoxidation of oleic acid in vitro to 9,10-epoxy stearic acid confirmed by ESI-MS, HPLC-MS and GC-MS spectral analysis.