• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.7-14
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• 2006

The effects of aerobic and vacuum packaging of fresh duck meat on meat qualities including color, cooking loss, shear force, lipid oxidation and fatty acid composition during cold storage were investigated. The result showed that pH of the samples were decreased as increasing storage time, and leg meat showed significantly (p<0.05) higher than breast meat. Redness showed significantly (p<0.05) higher value in breast meat compared to leg meat as increasing the storage time. However, TBARS value showed significantly (p<0.05) higher in breast meat compared to leg meat as increasing storage time. This result suggested that the lower pH affected lipid oxidation and discoloration of the meat samples. However, fatty acid composition of 1 day storage time showed that aerobic packaging of leg meat had lower (p<0.05) ratio of palmitic acid and higher (p<0.05) ratio of linoliec acid, whereas vacuum packaging of leg meat showed higher (p<0.05) ratio of palmitic acid at 7 days storage time than other treatments. Therefore, this data speculated that saturated fatty acid like palmitic acid and unsaturated fatty acid like linoleic acid were affected by lipid oxidation at different storage time. Finally, aerobic packaging meat accelerated lipid oxidation compared to vacuum packaging meat, hence self life was no longer better than vacuum packaging meat without relation of different type of meat from duck.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.214-219
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• 1991

The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of $35^{\circ}C$ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of $25-30^{\circ}C$ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.6-10
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• 1997

The reaction mechanisms and kinetics of tertiary butylhydroquinone(TBHQ) as an antioxidant in soybean oil oxidation were studied. The oxidation reaction of soybean oil at 55, 60 and $65^{\circ}C$ was a first order. The activation energies of soybean oil containing 0, 25, 50, and 75ppm TBHQ were 12.15, 6.05, 6.15 and 6.17kcal/mole. respectively. The addition of THQ to soybean oil containing 0, 25, 50, and 75ppm TBHQ were 1.88$\times${TEX}$10^{7}${/TEX}, 4.10$\times${TEX}$10^{2}${/TEX}, 4.32 $\times${TEX}$10^{2}$p/TEX} and 3.97$\times${TEX}$10^{2}${/TEX}, respectively. The decrease of frequency factor rather than the activation energy. The effects of antioxidants on the temperature dependecy of lipid oxidation could be effectively evaluated by measuring their effects on the activation energy of lipid oxidation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• BMB Reports
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• v.45 no.10
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• pp.565-570
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• 2012

We recently reported that a water extract of laurel or turmeric, 1,8-cineole enriched fractions, showed hypolipidemic activity in the zebrafish model. Therefore, the present study investigated the cineole's anti-oxidant and anti-inflammatory activities in lipoprotein metabolism in vitro and in vivo. Cineole had inhibitory effects on cupric ion-mediated oxidation of lipoproteins in general, while simultaneously enhancing ferric ion removal ability in high-density lipoprotein (HDL). Hypercholesterolemia was induced in zebrafish using cholesterol-feeding treatment, 4% cholesterol, for 3 weeks. After feeding with or without the addition of cineole, the results revealed that cineole possessed lipid-lowering and anti-inflammatory activities in hypercholesterolemic zebrafish. In addition, serum amyloid A and interleukin-6 levels were lowered and lipid accumulation was decreased in the liver. Conclusively, 1,8-cineole was found to have anti-oxidant activities in lipoprotein metabolism both in vitro and in vivo with simultaneous reduction of lipid accumulation in the liver of zebrafish.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Biomedical Science Letters
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• v.17 no.4
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• pp.283-289
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• 2011

Our previous study demonstrated that the Korean traditional medicine Gyeongshingangjeehwan (GGEx) activates AMP-activated protein kinase (AMPK) and peroxisome proliferator-activated receptor ${\alpha}$ ($PPAR{\alpha}$) critical for fatty acid oxidation in skeletal muscle and C2C12 skeletal muscle cells. Thus, we examined whether GGEx can reduce lipid accumulation in these cells and tissues. After obese and type 2 diabetic Otsuka Long-Evans Tokushima Fatty (OLETF) rats were treated with GGEx, we studied the effects of GGEx on skeletal muscle lipid accumulation. The effects of GGEx and/or the AMPK inhibitor compound C on lipid accumulation and expression of AMPK and $PPAR{\alpha}$ were measured in C2C12 skeletal muscle cells. Compared with lean Long-Evans Tokushima Otsuka rats, obese OLETF rats had increased triglyceride droplets. However, administration of GGEx to OLETF rats for 8 weeks significantly decreased triglyceride droplets in skeletal muscle. Consistent with the $in$ $vivo$ data, GGEx inhibited lipid accumulation, the degree of which was comparable to Wy14,643, the potent activator of $PPAR{\alpha}$. GGEx also increased skeletal muscle mRNA levels of AMPK${\alpha}1$, AMPK${\alpha}2$, and $PPAR{\alpha}$. However, compound C inhibited these effects in C2C12 cells. These results suggest that GGEx suppresses skeletal muscle lipid accumulation and this process may be mediated by AMPK and $PPAR{\alpha}$ activation.

• Journal of Biomedical Engineering Research
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• v.43 no.1
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• pp.1-10
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• 2022

Non-alcoholic fatty liver disease(NAFLD) is excessive hepatic lipid accumulation mainly caused by obesity. This study aimed to evaluate whether micro-current stimulation(MCS) could modulate lipid metabolism regarding the Sirt1/AMPK pathway, fatty acid β-oxidation pathway, and lipolysis and lipogenesis-related factors in FL83B cells. For the NAFLD cell model, FL83B cells were treated with oleic acid for lipid accumulation. MCS were stimulated for 1 hr and used frequency 10 Hz, duty cycle 50%, and biphasic rectangular current pulse. The intensity of MCS was divided into 50, 100, 200, and 400 ㎂. Through the results of Oil red O staining, it was confirmed that MCSs with the intensity of 200 ㎂ and 400 ㎂ significantly reduced the degree of lipid droplet formation. Thus, these MCS intensities were applied to western blot analysis. Western blot analysis was performed to analyze the effects of MCS on lipid metabolism. MCS with the intensity of 400 ㎂ showed that significantly activated the Sirt1/AMPK pathway, a key pathway for regulating lipid metabolism in hepatocytes, and fatty acid β-oxidation-related transcription factors. Moreover, it activated the lipolysis pathway and suppressed lipogenesis-related transcription factors such as SREBP-1c, FAS, and PPARγ. In the case of MCS with the intensity of 200 ㎂, only PGC1α and SREBP-1c showed significant differences compared to cells treated only with oleic acid. Taken together, these results suggested that MCS with the intensity of 400 ㎂ could alleviate hepatic lipid accumulation by modulating lipid metabolism in hepatocytes.

• Food Science and Preservation
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• v.14 no.4
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• pp.400-407
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• 2007

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.227-233
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• 2013

This study was carried out to effects of Allium victorials extract on lowering lipid, anti-oxidation and concentration of inflammatory mediators in rats fed high oxidized fat. Concentration of free fatty acid(FFA), triglyceride(TG), total cholesterol and LDL-cholesterol in plasma decreased in the Allium victorials extract groups and plasma HDL-cholesterol concentration revealed a tendency to increase in Allium victorials extract groups. Concentration of total cholesterol and TG in liver showed a tendency to decrease in Allium victorials extract groups. Concentration of thiobarbituric acid(TBARS) in plasma and liver showed a lower values in Allium victorials extract groups than that of control group. Activities of glutathione peroxidase(GSH-Px), superoxide dismutase(SOD) and catalase(CAT) in liver showed a tendency to increase in Allium victorials extract groups. Concentration of nitrogen oxide(NO), ceruloplasmin and ${\alpha}1$-acid glycoprotein in plasma showed a lower values in Allium victorials extract groups than that of control group. These results indicate that the Allium victorials extract have an functional material for lowering lipid, anti-oxidation and anti-inflammatory effect.