• 한국영양학회:학술대회논문집
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• 한국영양학회 1992년도 춘계심포지움 및 발표논문 초록
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• pp.24-24
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• 1992

• Asian-Australasian Journal of Animal Sciences
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• 제27권10호
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• pp.1373-1380
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• 2014

The thyroid hormone responsive protein (THRSP) gene is a functional gene that can be used to indicate the fatty acid compositions. This study investigates the relationships of exonic single nucleotide polymorphisms (SNPs) in the THRSP gene and fatty acid composition of muscle fat and marbling score in the 612 Korean cattle. The relationships between fatty acid composition and eight SNPs in the THRSP gene (g.78 G>A, g.173 C>T, g.184 C>T, g.190 C>A, g.194 C>T, g.277 C>G, g.283 T>G and g.290 T>G) were investigated, and according to the results, two SNPs (g.78 G>A and g.184 C>T) in exon 1 were associated with fatty acid composition. The GG and CC genotypes of g.78 G>A and g.184 C>T had higher unsaturated fatty acid (UFA) and monounsaturated fatty acid (MUFA) content (p<0.05). In addition, the $ht1^*ht1$ group (Val/Ala haplotype) in a linkage disequilibrium increased MUFAs and marbling scores for carcass traits (p<0.05). As a result, g.78 G>A and g.184 C>T had significantly relationships with UFAs and MUFAs. Two SNPs in the THRSP gene affected fatty acid composition, suggesting that GG and CC genotypes and the $ht1^*ht1$ group (Val/Ala haplotype) can be markers to genetically improve the quality and flavor of beef.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2021년도 춘계학술대회
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• pp.15-15
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• 2021

Seed coat color and seed weight are among the key agronomical traits that determine the nutritional quality of soybean seeds. This study aimed to evaluate the contents of total protein, total oil and five prominent fatty acids in seeds of 49 soybean varieties recently cultivated in Korea, and assess the influences of seed coat color and seed weight on each. Total protein and total oil contents were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Likewise, individual fatty acid contents were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33% for palmitic, stearic, oleic, linoleic, and linolenic acids, respectively. Our results found significant variations of protein, oil and fatty acid contents between the soybean varieties. Moreover, both seed coat color and seed weight significantly affected total oil and fatty acid contents. Total protein content, however, was not significantly affected by any factor. Among colored soybeans, pale-yellow soybeans were characterized by a high level of oleic acid (30.70%) and low levels of stearic (2.72%), linoleic (49.30%) and linolenic (6.44%) acids, each being significantly different from the rest of colored soybeans (p < 0.05). On the other hand, small soybeans were characterized by high levels of all individual fatty acids except oleic acid. The level of oleic acid was significantly high in large seeds. Cluster analysis grouped the soybeans into two classes with notable content differences. Principal component analysis also revealed fatty acids as the prime factors for the variability observed among the soybean varieties. As expected, total oil and total protein contents showed a negative association with each other (r = -0.714, p < 0.0001). Besides, oleic acid and linoleic acid showed a tradeoff relationship (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. In general, the results of this study shade light on the significance of seed coat color and seed weight to distinguish soybeans in terms of protein, oil and fatty acid contents. Moreover, the soybean varieties with distinct characteristics and nutritional contents identified in this study could be important genetic resources for consumption and cultivar development.

• Journal of Nutrition and Health
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• 제29권1호
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• pp.9-21
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• 1996

This study was carried out to evaluate the fatty acid intakes of employees in employee feeding operations in Seoul and to provide prudent dietary guidelines with special concern on dietary fat. Four establishments were selected in large scale group and other four were selected as small scale group according to feeding numbers and food cost. Food intake was measured by substracting the leftover from the averaged portion amount. The leftover was measured by the modified aggregate selection plate waste measurement technique. The results were as follows : Employees from the large scale institution consumed more energy, protein, carbohydrate and niacin compared to those from the small scale institution(p<0.05). The mean calorie compositions of carbohydrate, protein and fat of all subjects were 66.7, 16.4 and 16.9%. The mean fat intake was 12.1g/lunch. Linoleic acid(C18:2 $\omega$6, 3.67g) was the most abundant fatty acid contained in the diet, followed by oleic acid (C18:1 $\omega$9, 3.53g) and palmitic acid(C16:0, 1.83g). The subjects consumed 5.2g polyunsaturated fatty acids(PUFA), 4.6g monounsaturated fatty acid(MUFA), 3.2g saturated fatty acid(SFA) per lunch per person. The average ratios of P/M/S and $\omega$6/$\omega$3 fatty acids were 1.6/1.5/1.0 and 8.5/1/0., respectively. the dietary $\omega$3 fatty acid status can be improved, even though the ratios found belong to the desirable range, by including $\omega$3 fatty acid rich-foods such as bean products and seafoods more frequently in the diet. Caution is needed for higher unsaturated nature of $\omega$3 series fatty acids to be prevented from peroxidation.

• 한국식품영양과학회지
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• 제22권5호
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• pp.586-591
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• 1993

지리산 싸리의 유리 아미노산, 총 아미노산 조성과 총 지방산 조성을 규명하기 위한 gas chromatography와 HPLC를 사용하여 분리 정량한 결과는 다음과 같다. 조지방 함량은 11.13%이고, 조단백질 함량은 5.18%로 조성되어 있다. 유리 아미노산의 총 함량은 433.14mg/100g으로 조성되어 있으며, 유리 아미노산 중에서 필수 아미노산의 총 함량은 94.84mg/100g으로 21.90%를 차지하고 있다. 총 아미노산의 함량은 3159.85mg/100g으로 조성되어 있으며, 총 아미노산중에서 필수 아미노산의 함량은 1068.18mg/100g으로 35.80%를 차지하고 있다. 총 지방산 조성은 $C_{18\;:\;2}$가 45.05%로 제일 많이 함유되어 있고, $C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$순으로 함유되고 있고, 탄소소 홀수 지방산이 14.70% 함유되어 있으며, 불포화 지방산이 72.44%이고, 필수 지방산은 63.76%를 차지하고 있는 결과로 볼 때 유지자원 및 사료의 자원으로 가치가 있다고 판단된다.

• 한국식품영양학회지
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• 제31권3호
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• 한국식품과학회지
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• 제10권1호
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• pp.83-87
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• 1978

한국산 호박씨중에서 지방(脂肪)을 추출하여 지방산(脂肪酸)의 종류를 조사하였고 또한 물에 가용(可溶)인 단백질(蛋白質) 및 불용성(不溶性) 단백질(蛋白質)을 분리(分離)하여 Disc 전기영동으로 단백질의 Pattern을 확인하고 아미노산 조성(組成)을 관찰하였다. 1. 호박씨의 일반성분중 지방은 46.5% 단백질 25.5%를 함유하고 있다. 2. 호박씨기름의 지방산(脂肪酸) 조성(組成)은 linoleic acid 51.74%, oleic acid 22.2%, palmitic acid 18.1%, stearic acid 7.84%로 이들 4가지를 주 지방산으로 하고 있다. 3. 호박씨 단백질(蛋白質)의 아미노산(酸) 조성(組成)은 tyrosine, glutamic acid, aspartic acid, leucine, glycine등을 다량(多量) 함유하고 있으나 함황(含黃) 아미노산(酸)은 함유(含有)하고 있지 않다. 4. 단백질의 Disc전기영동 결과 가용성(可溶性) 단백질(蛋白質)에서 13개의 band와 불용성(不溶性) 단백질에서 4개의 band가 분리 되었다.

• 대한한방내과학회지
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• 제35권2호
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• pp.184-194
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• 2014

Objectives : This study was designed to investigate the effect on lipoapoptosis of Alisma orientale extract against free fatty acid-induced cellular injury. Methods : HepG2 cells were used in an vitro model. HepG2 cells were treated with free fatty acids to generate a cellular model of nonalcoholic fatty liver disease (NAFLD). Using this cellular model, the anti-apoptotic effect and reducing steatosis of Alisma orientale extract against free fatty acid-induced cellular injury was evaluated by measuring steatosis and apoptosis. Results : Alisma orientale extract significantly attenuated free fatty acid-induced intracellular steatosis. Alisma orientale extract inhibited free fatty acid-mediated activation of pJNK, PUMA, BAX, caspase-3, and -9, and apoptotic kinases that are correlated with NAFLD. Alisma orientale extract also promoted Bcl-2, a anti-apoptotic protein. Conclusions : From the above, the Alisma orientale extract decreased the hepatocyte steatosis and showed the hepatocelluar protective effect by the regulation of apoptosis-related protein. It proposes the possibility of Alisma orientale extract to the treatment of nonalcoholic fatty liver disease in clinics.

• 한국식품과학회지
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• 제35권3호
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• pp.335-341
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• 2003

본 실험에서는 대표적인 전통콩 6품종(청태, 서리태, 진주리, 수박태, 유태, 흑태)과 미국산 수입콩 1품종 등 7품종을 시료로 사용하여 종실의 물리화학적인 특성과 기능성 성분을 조사하였다. 콩의 백립중은 유태가 극소립중이었고, 흑태가 대립중이었다. 품종간에 종실과 껍질을 제거한 콩의 색도도 차이를 보였다. 단백질 함량은 전통콩이 모두 40%을 넘는 함량을 나타냈고, 그중 진주리가 높은 함량을 보였으며 수입콩이 38.7%로 낮은 함량을 보였다. 조지방함량은 전통 콩중 진주리가 가장 낮고, 수입콩이 다른 품종에 비해 지방함량이 높게 나타났다. 총 지방질의 지방산중 linoleic acid가 가장 많았고, oleic acid, palmitic acid 순이고 불포화 지방산이 80% 이상을 차지하였다. 불포화지방산의 비율은 서리태가 85.2%로서 가장 높은 비율을 차지하였고, 포화지방산의 경우 수입콩이 16.5%로 다른 품종에 비해 높은 결과를 나타내었다. 진주리콩은 단일불포화지방산인 oleic acid의 함량이 높고 다중불포화 지방산인 linoleic acid와 linolenic acid의 함량이 낮았다. 콩의 필수 아미노산인 lysine 함량은 48.2-56.5 mg/g-protein이었다. 콩에 가장 적게 함유되어 있는 것으로 알져진 methionine, cysteine, histidine 등은 전통콩에서도 매우 적게 함유 되어있다. Methionine의 비율이 다른 아미노산에 비해 품종에 따른 차이가 가장 크게 나타났다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.