• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.736-742
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• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.310-314
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• 2012

Thirty-two different volatile oils were identified from Allomyrina dichotoma (A. dichotoma) larvae by gas chromatography/mass spectrometry (GC/MS). The major volatile components were 2,2,4-trimethyl-3-carboxyisopropyl pentanoic acid isobutyl ester (5.83%), phenol,2,6-bis(a,a-dimethyl ethyl)-4-(1-methyl-1-phenylethyl) (5.72%), heptacosane (5.49%) and phenol,2,4-bis(1-methyl-1-phenylethyl) (5.47%). The composition of the fatty acids in A. dichotoma larvae was also determined by gas chromatography (GC) and fourteen constituents were identified. Oleic acid (19.13%) was the most abundant fatty acid followed by palmitic acid (12.52%), palmitoleic acid (3.71%) and linoleic acid (2.08%) in 100 g of A. dichotoma larvae on a dry weight basis. The quantity of unsaturated fatty acids (64.00%) were higher than that of saturated ones (36.00%). The predominant fatty acids in A. dichotoma consist of monounsaturated fatty acid (MUFA, 57.70%) such as oleic acid, myristoleic acid and palmitoleic acid, followed by saturated fatty acids (36.00%) and polyunsaturated fatty acids (PUFA, 6.50%). In particular, the presence of essential fatty acids, such as linoleic (5.30%) and linolenic acid (0.40%) give A. dichotoma larvae considerable nutritional and functional value and it may be a useful source for food and/or industrial utilization.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.231-237
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• 2011

There is limited information of the genetic effect for fatty acid composition in chicken meat. This study assessed the association of FABP3 and FABP4 genes affecting fatty acid composition in broilers. Two single nucleotide polymorphisms (SNPs) were detected in FABP3 gene and five SNPs were identified in FABP4 gene. The SNPs located in intron 1 and exon 1 of FABP3 and FABP4, respectively, were used for genotyping using PCR-RFLP method. The SNPg.285C >T in FABP4 showed suggestive association with high arachidonic acid (C20 : 4) in CT genotypes (P = 0.068). However, the SNP g.508C > T in FABP3 showed no significant associations with fatty acid composition. These results are the first report to investigate the SNPs in FABP3 and FABP4 genes and their associations with fatty acid composition, although we only found the possible association of FABP4 SNP with fatty acid composition. These results should provide valuable information for further investigation of the genes affecting fatty acid composition in chicken.

• Plant Resources
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• v.6 no.3
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.600-605
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• 2009

This study was conducted to investigate the fat content, fatty acid composition, trans fatty acid content, and acid value of twenty types of fried chickens purchased in local markets in Korea. The fat was extracted from the fried chickens and analyzed by the folch method, which revealed that the content ranged from 4.94% to 18.06%. The major fatty acids in the fried chickens were oleic acid ($29.78{\sim}67.85%$), linoleic acid ($8.42{\sim}39.54%$), and palmitic acid ($10.67{\sim}25.43%$). Twenty types of fried chickens contained less than 0.1 g of trans fatty acid per 100 g of chicken, while the fatty acid value ranged from $0.86{\sim}2.65$, which is lower than the KFDA criteria.

• Korean Journal of Animal Reproduction
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• v.24 no.4
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• pp.339-341
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• 2000

In mammals, fatty acid utilization is initiated by activation of fatty acid, catalyzed by acyl-CoA synthetase(ACS, EC6.2.1.3). This enzyme reaction is essential in fatty acid metabolism, since mammalian fatty acid synthetase contains a specific thioesterase to produce fatty acid as th $\varepsilon$ final reaction product. Acyl-CoA, the product of ACS, is utilized in various metabolic pathways including membrane biogenesis, energy production and fat deposition. (omitted)

• Food Science of Animal Resources
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• v.37 no.2
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• pp.153-161
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• 2017

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

• Journal of Microbiology and Biotechnology
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• v.11 no.3
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• pp.443-451
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• 2001

In order to investigate what kind of response anaerobic bifidobacteria has on oxygen stress, five oxygen-tolerant bifidobacteria were isolated from human fecal samples. All were temporarily identified as Bifidobacterium longum through an analysis of carbohydrate utilization patterns and cellular fatty acid profiles. In the presence of oxygen, the lag phase became extended and the cell growth was suppressed. Bifidobacterial cell was able to remove dissolved oxygen in an early stage of growth and to overcome oxygen stress to a certain extent. The cell became long n size and showed a rough surface containing many nodes which were derived from abnormal or incomplete cell division. Cellular fatty acid profiled changed remarkably under a partially aerobic condition, so that the carbon chain of cellular fatty acid became short. All the dimethyl acetals originated from plasmalogen were reduced, any cyclopropane fatty acid, 9, 10-methyleneoctadecanoic acid ($C_{19:0}cyc9,10$), was increased remarkably. Oxygen stress induced a 5.5 kD protein in B. longum JI 1 of the oxygen-teolerant bifidobacteria, that was named Osp protein, and its N-terminal amino acid sequence was as follows: unknown amino acid-Thr-Gly-Val-Arg-Phe-Ser-Asp-Asp-Glu. Therefore, the oxygen-tolerant bifidobacteria seemed to defend against oxygen stress byincreasing the content of short fatty acid and cyclopropane fatty acid, and induction of an oxygen stress protein, but not the plasmalogen.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.204-212
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• 1985

Lipid and fatty acid compositions of the bound lipids in Panax quinquefolium (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. The could lipid contents in various ginsengs were 0.29 to 0.48%, in which neutral lipid fractions were 63.6 to 67.3%, glycolipid fractions 21.9 to 25.7% and phospholipid fractions 7.7 to 12.4%. The content compositions of neutral lipid fractions were lower and those of glycolipid and phospholipid fractions were higher in the bound lipids than in the free lipids from the various ginseng. The major components were fatty acids, diglycerides and free sterols in neutral lipid fractions, monogalactosyl diglyceride, sterol glucoside and esterified steryl g1ycoside in glycolipid fractions and phosphatidyl glycerol, phosphatidyl ethanolamine and phosphatidic acid in phosphoipid fractions. Seventeen fatty acids were analyzed in the four bound lipid fractions from the various ginsengs and main fatty acids were linoleic acid, palmitic acid and oleic acid. Total saturated fatty acid and palmitic acid contents were higher and total unsaturated fatty acid and linoleic acid contents lower in the total bound lipids than in the total free lipids from the various ginsengs.