• 동아시아식생활학회지
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• 제6권1호
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• pp.59-68
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• 1996

The present study undertaken to investigate the interrelationship among their regular dietary fatty acid intake, body fat content(BFC), and plasma lipid fractions(PLF) of middle-aged Korean women. Forty-nine women (age 30 to 49) participated in this study in which the aim was to determine their total nutrient intake per day, BFC and PLF, and to analyse the intercorrelations of these. Strong correlation was seen among their body mass index, mid-upper-arm-circumference, and BFC which were positively correlated with plasma total lipids(TL) and triglycerides(TG). Dietary myristic acid and lauric acid were positively correlated with both total cholesterol(TC) and LDL-cholesterol (LDL-C) in plasma. Palmitic acid, stearic acid, oleic acid, and total monounsaturated fatty acid(MUFA) were negatively correlated with HDL-cholesterol(HDL-C). Although dietary total saturated fatty acid (SFA) was not correlated with TC and LDL-C, it was positively correlated with TL and TG in plasma. However, dieary n-3 polyunsaturated fatty acid(PUFA) in regular Korean diet was not correlated with any of lipid fractions in plasma which might be due to the high ratio of n-6/n-3 in their diet. From the above results, it was concluded that plasma lipid fractions were modulated by their dietary nutrients, especially the types of the fatty acids. Dietary SFA and MUFA intake not PUFA are strongly correlated with LDL-C and HDL-C in the Korean diet This may relate to the frequency of coronary heart disease in the age group.

• Nutrition Research and Practice
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• 제16권3호
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• pp.405-417
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• 2022

BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007-2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007-2009), 5th (2010-2012), 6th (2013-2015), and 7th (2016-2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19-64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007-2018 and compared across the survey periods using the multiple regression model. RESULTS: From 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods. CONCLUSIONS: In Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007-2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.384-393
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• 1999

The degree of platelet aggregation, thromboxane B2(TXB2)formation and fatty acid composition of platelet phospholipids(PL) were investigated in 24 healthy male subjects who for five weeks consumed either corn oil(CO) rich in linoleic acid(LA), perilla oil (PO) rich in $\alpha$-linoleic acid($\alpha$-LAN), or canola oil(CNO) rich in oleic acid(OA) as a major fat source. Total fat intake was 30% of total calories and prescribed oil intake of each dietary group was 50% of the total fat intake. In the CO group, significantly decreased contents of polyunsaturated fatty acids(PUFA), n-6 PUFA, n-3 PUFA and eicosapentanoic acid(EPA) were observed, and significantly increased contents of OA and saturated fatty acids(SFA) were observed in platelet PL after 3 weeks and 5 weeks of dietary treatment. In the PO group, contents of OA and docosahexanoic acid(DHA) were increased, and the ratio of n-6/n-3 was decreased significantly in platelet PL after dietary treatment. The CNO group showed significatnlty decreased contents of PUFA, P/S ratio, n-6 PUFA, LA,(EPA+DHA)/arachidonic acid(AA), and significantly increased SFA contents after 3 weeks of the oil-based diet. The dietary-induced effects on fatty acid composition of platelet PL were observed mostly after 3 weeks of the oil-based diet. The dietary-induced effects on fatty acid composition of platelet PL were observed mostly after 3 weeks. Plasma TXB2 levels were increased after 3 and 5 weeks of dietary treatment. However, only the CO and CNO groups showed significantly increased plasma TXB2 levles after 3 and 5 weeks of dietary treatment. However, only the CO and CNO groups showed significantly increased plasma TXB2 levels after 5 weeks of experimental diets, when compared with initial values. Degree of platelet aggregation increased only in the CO group after dietary treatment. As a result, at week 5 the degree of platelet aggregation of the CO group was significantly higher than those of the PO and CNO groups. Among the three oil-based diets, the PO-based diet seems to have beneficial effects on atherosclerosis by influencing plasma TXB2 levels and the degree of platelet aggregation, while the CO-based diet showed the most adverse effects. Our results imply that plasma TXB2 levels might be affected by dietary fatty acid composition.

• Nutrition Research and Practice
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• 제9권6호
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• pp.650-657
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• 2015

BACKGROUND/OBJECTIVES: The aim of this study was to estimate average total fat and fatty acid intakes as well as identify major food sources using data from the Korea National Health and Nutrition Examination Survey (KNHANES) VI-1 (2013). SUBJECTS/METHODS: Total fat and fatty acid intakes were estimated using 24-hour dietary recall data on 7,048 participants aged ${\geq}3years$ from the KNHANES VI-1 (2013). Data included total fat, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), n-3 fatty acid (n-3 FA), and n-6 fatty acid (n-6 FA) levels. Population means and standard errors of the mean were weighted in order to produce national estimates and separated based on sex, age, income, as well as residential region. Major food sources of fat, SFA, MUFA, PUFA, n-3 FA, and n-6 FA were identified based on mean consumption amounts of fat and fatty acids in each food. RESULTS: The mean intake of total fat was 48.0 g while mean intakes of SFA, MUFA, PUFA, n-3 FA, and n-6 FA were 14.4 g, 15.3 g, 11.6 g, 1.6 g, and 10.1 g, respectively. Intakes of MUFA and SFA were each higher than that of PUFA in all age groups. Pork was the major source of total fat, SFA, and MUFA, and soybean oil was the major source of PUFA. Milk and pork were major sources of SFA in subjects aged 3-11 years and ${\geq}12years$, respectively. Perilla seed oil and soybean oil were main sources of n-3 FA in subjects aged ${\geq}50years$ and aged < 50 years, respectively. CONCLUSIONS: Estimation of mean fatty acid intakes of this study using nationally represented samples of the Korean population could be useful for developing and evaluating national nutritional policies.

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.66-71
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• 2002

We investigated the effect of fish oil (FOS) on growth performance, ruminal metabolism and fatty acid composition and physical characteristics of longissimus muscle in 10 steers and 10 bulls of Korean cattle. Concentrates diet was supplemented with FOS at 5% of the diet. FOS contained 3.34% eicosapentaenoic acid (EPA) and 24.87% docosahexaenoic acid (DHA) of total fatty acids by weight. Average daily weight gain and feed efficiency were not affected (p>0.871) by FOS, but feed intake was decreased. FOS had lower (p<0.003) pH and higher (p<0.001) $NH_3$-N than that of control. There was a treatment effect (p<0.001) for serum cholesterol concentrations. FOS increased (p<0.009) concentrations of n-3 fatty acids, including linolenic, EPA and DHA in longissimus muscle. Physical traits were significantly (p<0.015) changed by feeding FOS except for pH and lightness (L). We concluded that the fatty acid composition and physical properties of the muscle in fattening Korean cattle can be altered by feeding 5% FOS.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• 한국식품영양과학회지
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• 제29권2호
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• Journal of Nutrition and Health
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• 제33권2호
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• pp.186-192
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• 2000

In this study, total lipid and cholesterol contents and fatty acid composition of colostrum milk obtained from 30 normal mothers, 10 mothers who was delivered of preterm infant and 8 pregnancy induced hypertensive mothers were analyzed. While total cholesterol content in preterm colostrum was significantly lower than other groups (p<0.05), total lipid content was not different among three groups, ranged 2.24-.2.2g/dl. Composition of saturated fatty acide, such as lauric acid and myristic acid which are medium chain fatty acids in preterm milk were higher than those of normal-term and hypertensive mother's milk. There was no difference n total composition of polyunsaturated fatty acids and the rationh of $\omega$6/$\omega$3 among 3 group mother's colostrum, ranged 19.45-21.45% and 6.42-7.87, respectively. but the composition of arachidonic acid and DHA in colostrum of hypertensive mothers were significantly higher than those of normal and preterm mothers. These data indicates that gestational length and complications during pregnancy may change the lipid profile and fatty acid composition of hyman milk colosstrum.

• 한국식물병리학회지
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• 제2권2호
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• pp.89-95
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• 1986

쇠비름 즙액에서 얻은 5종의 저급지방산인 isobutyric(C-4), butyric(C-4), isovaleric(C-5), valeric (C-5), caproic(C-6) acids등이 그들 사이에 항균력의 차이는 있었지만 공시한 25종의 식물병원균의 포자발아나 균사생장에 대하여 폭넓은 항균스펙트럼을 보여주었다. 각각의 지방산의 항균력은 포자발아검정이나 균사신장검정에 있어서 공시균주에 따라 큰 차이를 보여주었다. 포자발아검정에 공시한 17종의 병원균과 균사신장검정에 공시한 16종의 병원균은 그들의 포자발아나 균사신장을 제각기 완전히 저해하는 각각의 지방산의 최저저해농도(MIC)에 따라 3군으로 나눌 수 있다. 이밖에도 이 연구의 결과에서 다음과 같은 가설을 제시할 수 있었다. 1) Caproic acid는 공시균의 균사신장보다 포자발아에 대하여 더욱 강한 독성을 보였으나 약간의 예외는 있었지만 그 밖의 지방산은 이와같은 독성을 보여주지 않았다. 2) 지방산의 사슬이 길수록 항균력도 강하다. 3) n-Butyric acid와 n-Valeric acid는 그들의 이성체보다 항균력이 강하다. 4) 각각의 지방산은 부생균의 포자발아나 균사신장에 대한 것보다 활물기생균이나 몇가지 조건적 기생균의 그것들에 대하여 더욱 강한 독성을 보여주었다.