• Journal of Applied Biological Chemistry
• /
• 제42권2호
• /
• pp.75-80
• /
• 1999

The effects of dietary n-3 fatty acids, ${\alpha}$-linolenic acid (18:3), eicosapentaenoic acid (EPA, 20:5), and docosahexaenoic acid (DHA, 22:6), on brain phospholipid content and fatty acid composition were compared in rats fed with a diet containing constant ratios of saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid (PUFA) and n-3/n-6. The dietary fat in each diet was added at the level of 10%. In each diet, n-3 PUFA comprised two-thirds of the PUFA and the remaining one-third was linoleic acid (18:2). Dietary fat containing linoleic acid as the sole source of PUFA was also given to the control group. The content of brain phospholipid in the three n-3 PUFA groups was significantly lower than that of the linoleic acid group. This reduction was greater in the EPA and DHA groups than in the ${\alpha}$-linolenic acid group. The decrease in phospholipid content in rats fed n-3 fatty acid-rich diets was largely due to the decrease in the phosphatidylethanolamine fraction. Each dietary n-3 PUFA was found to affect the fatty acid composition of brain phospholipids; the most pronounced alteration was observed in phosphatidylethanolamine fraction. Furthermore, the proportion of DHA in the phosphatidylethanolamine fraction tended to be higher in the DHA group than in other PUFA groups. In conclusion, dietary ${\alpha}$-linolenic acid, EPA and DHA can influence the phospholipid content, phospholipid subclass, and fatty acid composition in rat brain.

• 농업과학연구
• /
• 제40권1호
• /
• pp.35-45
• /
• 2013

The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

• Food Science and Biotechnology
• /
• 제18권2호
• /
• pp.367-373
• /
• 2009

Regional variation in the fatty acid content of shellfish was investigated on 5 species of Korean shellfish including murex shell, ark shell, jack-knife clam, orient hard clam, and little neck clam that were originated from 2 geographically different regions in Korea (Region 1: South coast, $34-35^{\circ}N$, $127-129^{\circ}E$; Region 2: West coast, $36-38^{\circ}N$, $126-127^{\circ}E$). Significant regional difference in total fatty acids content was observed in murex shell and little neck clam (p<0.01), but not in the other species of shellfish. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids including n-3 and n-6 fatty acids were appreciably higher in murex shell from Region 2 and in little neck clam from Region 1 than the shellfish originated from their counterpart areas (p<0.05). Nevertheless, relative percentages of the fatty acids remained constant within same species regardless of geographic regions or species. Considering the facts of that the fish/shellfish are unique sources of n-3 fatty acids and a little neck clam is the most-consumed shellfish in Korea, n-3 fatty acids intake might vary with the habitat of the shellfish that Koreans consume.

• 한국식품영양과학회지
• /
• 제11권1호
• /
• pp.15-20
• /
• 1982

모유 영양에 관한 기초 연구의 일환으로 초유 및 성숙유의 총 지방질 함량을 측정함과 아울러 그 지방산 조성을 gas liquid chromatography 로 분석하였으며, 비교로 시유의 지방산 조성도 분석하였다. 사람의 초유의 총 지방질 함량은 성숙유의 그것에 비하여 유의하게 낮은 값을 나타내었으며, 인유 지방산 중 10 :0, 12 : 0, 14 : 0 등의 지방산은 수유 기간이 경과(초유에서 성숙유로)함에 따라 유의하게 증가하였다. 20 : 2, 20 : 4, 22 : 5 등의 extra-long chain 고도불포화 지방산은 성숙유에서보다 초유에서 유의하게 높았다. 초유 및 성숙유에서 가장 많은 필수 지방산은 18 : 2였으며, 초유와 성숙유 간에 유의차는 없었고 10여년전 보고치보다 높았다. 시유의 지방산 조성을 인유(성숙유)의 그것과 비교하여 본 바 단쇄, 중쇄, 장쇄 지방산들이 유의하게 높은 경향이었고, 장쇄 불포화 지방산들은 유의하게 낮은 경향이었다.

• Fisheries and Aquatic Sciences
• /
• 제11권3호
• /
• pp.125-132
• /
• 2008

The development of a fish that functionally provides both antioxidant and fat-reducing effects is an important goal in nutrition and aquaculture research. Dietary conjugated linoleic acid(CLA) can be successfully incorporated in fish muscle and viscera, but CLA and carotenoids have not been evaluated in such fish. An 8 weeks growth trial was conducted using rainbow trout, and all fish were fed twice daily with experimental diets containing graded amounts of CLA(1% and 5%). At the end of the experiment, the daily growth index, feed conversion rate, lipid class, and fatty acid composition were determined. Dietary CLA did not enhance the growth parameters of rainbow trout but did improve the feed conversion rate. The muscular polar lipid content decreased during the feeding period, while the content was stable in the viscera. In addition, a diet high in CLA decreased the polyunsaturated fatty acid content, but had no effect on the content of monounsaturated and saturated fatty acid in muscle.

• 한국응용과학기술학회지
• /
• 제7권1호
• /
• pp.25-30
• /
• 1990

The seeds of 16 domestic plants were studied for their moisture, total lipids and fatty acid composition. Of the 16 seeds, chestnut, corn, mungbean and ginko nut yielded less than 9% by weight of total lipids compared to others that gave 20-73%. The identified fatty acids from the seed lipids ranged from lauric acid (12:0) to lignoceric acid(24:0). It was intended in this study to classify the seed lipids according to their major fatty acids: Group t-Oleic acid; Group 2-0leic acid and linoleic acid; Group 3-linoleic acid; Group 4-linolenic acid ; Group 5-erucic acid ; Group 6-ricinoleic acid. The saturated fatty acid content of mungbean (33%) was the highest among the seed lipids studied. The highest value for the P/S fatty acid ratio(10) was in perilla.

• 한국환경과학회지
• /
• 제30권11호
• /
• pp.979-982
• /
• 2021

This study was conducted to investigate the effects of adding Tenebrio molitor L Powder to broiler feed on fatty acid profiles in broiler breast meat. In total, 180 broiler chicks (1-day old Arbor Acres) were included. The birds were randomly divided into control and treatment groups, with 3 replicate subgroups each(30 birds per subgroup), and fed a diet for 35 days without (control) or with 1% Tenebrio molitor L powder (treatment). Among individual fatty acids, addition of Tenebrio molitor L. powder resulted in slightly higher C18:1n-9, C20:3n-3 and C20:3n-6 contents, and lower C18:2n-6 content compared withcontrols (p<0.05). No remarkable differences in total SFA and total USFA contents were found between groups. In conclusion, inclusion of Tenebrio molitor L. in broiler diets did not improve overall fatty acid profiles.

• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.780-786
• /
• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

• 한국식품영양학회지
• /
• 제9권4호
• /
• pp.529-535
• /
• 1996

This study was performed to investigate some quality characteristics of 새려 prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porpyra tenera, Enteromorpha sp., Codium sp.) pulps in the ration of 9:1(v:v) with 20% MgCl2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp. increased but porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromprpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture, color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu prepared from whole soybean milk or tofu prepared other seaweed. Tofu prepared was possible with adding 0.5~1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard tan tat of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b values were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and phenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated fatty acid and monoene fatty acid content of tofu were increased and C18:2, C18:3(${\gamma}$), C18:3, C20:5 of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권10호
• /
• pp.1546-1550
• /
• 2007

This study aimed to provide basic information as the foundation for further studies on the assessment of velvet antler quality by investigating the changes in fatty acid, vitamin A and E, minerals and GAGs contents by development stage of antler in spotted deer (Cervus nippon). Twelve stags (aged 4 to 5 years) were divided into two groups and velvet antler harvested 40 days (FDG) and 60 days (SDG) after casting of the buttons from the previous set. Total saturated fatty acid was lower in FDG than SDG (p<0.05). Total monounsaturated fatty acid, conjugated linoleic acid (p<0.05), polyunsaturated fatty acid and ${\omega}$3 fatty acid were higher in FDG than SDG. The vitamin A content of FDG was higher than that of SDG, but the vitamin E content of FDG was lower than that of SDG (p<0.05). SDG had significantly higher calcium and phosphate content than FDG (p<0.05). The magnesium content showed a similar trend to the contents of calcium and phosphate, but there was no significant difference between SDG and FDG. Uronic acid content was higher in FDG than SDG but there was no significant difference. The contents of GAGs and sialic acid were significantly higher (p<0.05) in FDG than SDG. These results indicated that the longer stage of antler development had lower content of activating components and this lead to a decrease of antler quality.