• Nutrition Research and Practice
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• 제6권3호
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• pp.195-200
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• 2012

The purpose of this study was to investigate the effects of ${\alpha}$-lipoic acid on body weight and lipid profiles in Sprague-Dawley rats fed a high fat diet (HFD). After 4 weeks of feeding, rats on the HFD were divided into three groups by randomized block design; the first group received the high-fat-diet (n = 10), and the second group received the HFD administered with 0.25% ${\alpha}$-lipoic acid (0.25LA), and the third group received the high-fat diet with 0.5% ${\alpha}$-lipoic acid (0.5LA). The high fat diet with ${\alpha}$-lipoic acid supplemented groups had significantly inhibited body weight gain, compared to that in the HFD group (P < 0.05). Organ weights of rats were also significantly reduced in liver, kidney, spleen, and visible fat tissues in rats supplemented with ${\alpha}$-lipoic acid (P < 0.05). Significant differences in plasma lipid profiles, such as total lipids, total cholesterol, triglycerides, low-density lipoprotein, and high-density lipoprotein, were observed between the HFD and 0.5LA groups. The atherogenic index and the plasma high density lipoprotein-cholesterol/total cholesterol ratio improved significantly with ${\alpha}$-lipoic acid supplementation in a dose-dependent manner (P < 0.05). Total hepatic cholesterol and total lipid concentration decreased significantly in high fat fed rats supplemented with ${\alpha}$-lipoic acid in a dose-dependent manner (P < 0.05), whereas liver triglyceride content was not affected. In conclusion, ${\alpha}$-lipoic acid supplementation had a positive effect on weight gain and plasma and liver lipid profiles in rats.

• 한국축산식품학회지
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• 제37권1호
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• pp.18-28
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• 2017

Pastirma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after $2^{nd}$ drying and pastirma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastirma produced from beef M. Longissimus dorsi muscles. The pH and colour ($L^*$, $a^*$ and $b^*$) analyses were also performed in raw meat and pastirma. It was found that pastirma production stages had significant effects (p<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastirma. In pastirma, neutral lipid ratio was determined as $79.33{\pm}2.06%$ and phospholipid ratio as $20.67{\pm}2.06%$. Phospholipids was proportionately lower in pastirma than raw meat. Pastirma production stages affected pentadecanoic acid (15:1) (p<0.01), linoleic acid (18:2n-6) (p<0.05), ${\gamma}-linoleic$ acid (18:3n-6) (p<0.05), erucic acid (22:1n-9) (p<0.05), docosapentaenoic acid (22:5n-6) (p<0.05), total unsaturated fatty acid (${\Sigma}USFA$) (p<0.05) and total saturated fatty acid (${\Sigma}SFA$) (p<0.05) ratios of phospholipid fraction and also the moisture content (p<0.01). Pastirma process also affected pH and colour ($L^*$, $a^*$ and $b^*$) values (p<0.01), and these values were higher in pastirma than raw meat.

• 한국식품영양학회지
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• 제32권4호
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• pp.349-354
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• 2019

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

• The Korean Journal of Ecology
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• 제26권1호
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• pp.5-12
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• 2003

서양등골나물의 잎 추출액을 미국자리공을 비롯한 5종의 식물에 처리하여 종자발아와 유식물생장을 조사하였고, total phenolic compounds와 중금속 이온을 서양등골나물의 분포에 따라 잎과 토양에서 분석하였다. 서양등골나물의 잎 추출액에 의한 미국자리공의 초기생장은 10%와 25%농도에서 촉진되었고, 토양 추출액의 total phenolic compounds는 잎 추출액의 total phenolic compound 보다 낮았다. 토양의 total phenolic compounds는 대조구와 10%, 25% 농도로 처리된 토양에서 유의한 차이가 없었으며 자연상태에서 잎 추출액 25%가 threshold 농도임을 확인하였다. 서양등골나물의 total phenolic compounds는 신갈나무림 임상에서 1.66 mg/1, 임연에서는 1.09 mg/l로 조사되었으므로 상부식생에 따른 total phenolic compounds는 유의한 차이를 보였으나, 각 토양에서는 상부식생에 따라 total phenolic compounds간에 유의한 차이를 보이지 않았다. 서양등골나 물의 잎 추출액 처리시 애기수영과 강아지풀의 발아율은 50% 이상의 농도에서 현저히 억제되었으나, 차풀의 발아율은 추출액의 농도에 따라 차이가 없었다. 유묘와 유근생장은 귀화종 그룹보다 자생종 그룹이 2배 이상 억제되었으며, 특히 서양등골나물의 추출액 농도 10%와 25%가 처리된 서양등골나물의 종자발아와 건중량은 대조구보다 촉진되었다. 서양등골나물의 phenolic compounds를 HPLC로 분석한 결과 caffeic acid (460.9 mg/1), benzoic acid (109.7 mg/l), protocatechuic acid (7.3 mg/l), ρ-hydroquinone (6.0 mg/l), cinnamic acid (2.7 mg/l), hydroquinone (0.23 mg/1) 순으로 분석되었다. 분석된 서양등골나물의 phenolic compounds 각각에 대한 미국자리공의 발아율은 caffeic acid (460.9 mg/l)치 농도가 높을지라도 이것이 낮은 cinnamic acid와 protocatechuic acid에서 현저한 억제현상을 보였다. 서양등골나물 임상의 토양보다 서양등골나물이 분포하지 않는 토양의 중금속 함량이 전반적으로 높았다. 특히 Al, Fe 및 Mn의 함량이 높았으며 이들 중금속은 total phenolic compound 함량이 높은 잎에 대부분이 축적되었다.

• 대한수의학회지
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• 제13권2호
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• pp.137-140
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• 1973

The concentrations of ascorbic acid and total protein in blood serum of 57 healthy race horses (17 males and 40 females) were observed. The results obtained were summarized as follows: 1) The mean value of ascorbic acid concentration was $0.44{\pm}0.16$ mg/100 ml (SD) ranging 0.20-0.92mg/100ml and sex difference was not significant. 2) The mean value of total protein concentration was $6.11{\pm}0.3$ g/170 ml(SD) ranging 5.6-7.0g/100 ml and their sex differences were significant(P<0.05); male $6.36{\pm}0.09$ (SE), female $6.13{\pm}0.06$ (SE). 3) Observation on the correlation between the total protein and ascorbic acid content (${\gamma}$=+0.3) and a liner repression equation (y=0.123x-0.31) were obtained.

• 약학회지
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• 제23권3_4호
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• pp.153-158
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• 1979

Free amino acids in extracts and total amino acids in hydrolysates of eight species of higher fungi were analyzed by an amino acid autoanalyzer. Twenty amino acids were analyzed in eight species of higher fungi. 1) of all free amino acids contained in higher fungi, alanine is the richest, and then comes glutamic acid, serine, arginine, proline and histidine in that order. Of all total amino acids contained in higher fungi, glutamic acid is the richest, and then comes proline, valine, aspartic acid, alanine, leucine in that order. Especially Russula fragilis and Lepiota procera contain large quantity of glutamic acid. 2) Gross contents of free amino acids in the extracts is high in order of Lepiota procera, Phylloporus rhodoxanthus, Russula fragilis, Tylopilus felleus and total amino acids in hydrolysates is high in Phylloporus rhodoxanthus, Lepiota procera, Russula fragilis, Lentinus lepideus. 3) Total amount of essential amino acids in the extracts was high in Lepiota procera, Phylloporus rhodoxanthus, Tylopilus felleus, Xylaria hypoxylon, Lentinus lepideus, Russula fragilis, Lactarius piperatus and Calocybe gambosa and in the hydrolysates of Phylloparus rhodoxanthus, Russula fragilis, Lepiota procera, Tylopilus felleus, Lentinus lepideus, Lactarius piperatus, Calocybe gambosa and Xylaria hypoxylon in that order, respectively.

• Journal of Nutrition and Health
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• 제26권7호
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• pp.839-850
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• 1993

This study investigated the hypolipidemic and antithrombotic effects of linolenic acid derived from Korean perilla oil. The experimental rats(male, Sprague-Dawley) were divided into 5 groups using a Randomized Complete Block Design and fed one of the five following diets : DO*/O#. D4/O, D4/4, D4/8, or D4/20(D*/# represents the ratio of linoleic to linoenic acid as the percentage of total dietary energy intake) for 4 or 8 months. Bleeding time and whole blood clotting time were determined and the composition of serum and platelet lipids analyzed. Comparisons from the DO/O to the D4/20 group showed that serum lipids (total lipid, triglyceride, total cholesterol, and HDL-cholesterol) gradually decreased with increasing linolenic acid intake - the hypolipidemic effect. The composition of platelet fatty acids[the ratio of eicosapentaenoic acid(EPA)/arachidonci aci(AA)] increased gradually with increasing linolenic acid intake. Higher linolenic acid intake increased bleeding time and whole blood clotting time, and decreased malondialdehyde(MDA) production in the platelets, though no significant differences. These results suggest that linolenic acid derived from perilla oil appears to suppress the conversion of linoleic acid to AA and the EPA transformed from linolenic acid appears to suppress the conversion of AA to TXA2. Since TXA2 is a platelet-aggregating and vasoconstricting agent, the redulction of TXA2 released by platelets with increasing intake of perilla oil containing a lot of linolenic acid confers an antithrombotic effect.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.94-94
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• 2020

Safflower, a draught and salt tolerant oil seed crop of Compositae family, has been cultivated around the world mainly as source of edible oils and dyes, where India, the USA, Mexico, Australia, and Ethiopia contributing about 85% of the production altogether. In this study we have characterized some selected morphological properties of safflower plant and determined the the total phenolic content (TPC) and fatty acid composition in seeds of 237 genetic resources. All the seed coats were white colored while the petals had red, yellow and white pigments. The yellow was the predominant petal color being recorded in 182 accessions followed by red occurring in 49 accessions. The petal color of 47 of the accessions changed with development while the 190 accession showed no change of color. The leaves are ovate to obovate, mostly with dentate (21 moderate and 205 weak) and few smooth (11) margins. The plant length, leaf length, and leaf width were ranged between 65.7 and 160.8 cm, 14.3 and 37.0 cm, and 3.3 and 12.1 cm, respectively. The TPC was determined using Folin-Ciocalteu method and fatty acid compositions were evaluated using gas chromatography. The TPC content ranged from 23.71 to 132.72 µgGAE/mg dried extract (DE). The seeds of safflower genetic resources accounted an average crude fat content of 26.25% (14.84 to 41.70%). The total fatty acid is mainly comprised of 71.72% linoleic acid (18:2) and 20.08% oleic acid (18:1) on average, the remaining palmitic acid (16:0), stearic acid (18:0) and linolenic acid (18:3) contributing 5.84, 2.23 and 0.15 %, respectively. The fatty acid composition of safflower seeds has shown great variability, where oleic and linoleic acid have a wide range of variation, from 9.23 to 83.35% and from 10.46 to 82.62%, respectively

• 한국식품영양학회지
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• 제10권2호
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• pp.254-262
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• 1997

본 연구는 1988년 식품개발연구원 지방명품 산학연 협동연구사업 연구비 지원에 의해 수행되었음. ^x The possibility of winemaking from a new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2,300∼3,800mg/ℓ. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• 한국응용과학기술학회지
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• 제7권1호
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• pp.25-30
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• 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.