• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1425-1429
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• 2005

Megaspahera elsdenii YJ-4, which was previously isolated as a producer of trans-10, cis-12 CLA, was studied for its carbon source on the CLA production. M. elsdenii YJ-4, was incubated with glucose and lactose, and cultured in batch and continuous culture systems with linoleic acid at various pHs to investigate CLA production. Batch cultures of the ruminal bacterium, M. elsdenii YJ-4, were resistant to stearic acid and linoleic acid, and little growth inhibition was observed even when the fatty acid concentration in the culture was as much as 4 mg $ml^{-1}$. Stationary phase batch cultures (0.25 mg bacterial protein $ml^{-1}$) that had been grown on lactate and incubated with linoleic acid (0.20 mg $ml^{-1}$) produced approximately 12 ${\mu}g$ trans-10, cis-12 CLA mg $protein^{-1}$ and little cis-9, trans-11 CLA was detected. Some linoleic acid was converted to hydrogenated products (chiefly stearic acid), but these fatty acids were less than 5 ${\mu}g$ mg bacterial $protein^{-1}$. Stationary phase batch cultures that had been grown on glucose produced at least 3-fold less trans-10, cis-12 CLA than ones grown on lactate. Cells from lactate-limited continuous cultures produced less trans-10, cis-12 CLA than those from batch culture, but only if the pH was greater than 6.4. When the pH of the lactate-limited continuous cultures was lower than 6.4, trans-10, cis-12 CLA and hydrogenated products declined. Cells from glucose-limited continuous cultures produced less trans-10, cis-12 CLA and hydrogenated products than the cells that had been limited by lactate, but pH had little impact on this production. These results support the idea that M. elsdenii YJ-4 could be one of the major producers of trans-10, cis-12 CLA which causes cows to produce milk with a low fat content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1353-1361
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• 2009

This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.648-652
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• 2012

This study was conducted to determine the effects of dietary addition of tea saponins (TS) and soybean oil (SO) on fatty acid profile and gene expression of stearoyl-CoA desaturase (SCD) in longissimus dorsi (LD) muscle of growing lambs. Thirty-two Huzhou lambs were assigned to four dietary treatments in a $2{\times}2$ factorial arrangement with main effects of TS (0 or 3 g/d) and SO (0 or 30 g/kg of diet DM). The diet without additives was considered as NTNS (no TS or SO). After a feeding trial for 60 d, four lambs of each treatment were slaughtered to collect the samples of LD muscle. Percentage of trans-11 vaccenic acid was enhanced (p<0.05) in muscle of lambs fed TS and SO. The proportion of total conjugated linoleic acid (CLA) was increased (p<0.05) by SO, but decreased (p<0.05) by TS in LD muscle. The percentage of total saturated fatty acids in muscle was decreased (p<0.05) by addition of TS and SO, while addition of SO increased (p<0.05) the percentage of total polyunsaturated fatty acids. The ratio of cis-9, trans-11 CLA to tran-11 vaccenic acid was decreased (p<0.05) by TS, but increased (p<0.05) by SO. The same effects were observed in SCD mRNA expression. From these results it is indicated that including TS and SO in the diet of growing lambs affect the fatty acid profiles of LD muscle and that the proportion of cis-9, trans-11 CLA in the muscle influenced by TS and SO may be related to the SCD gene expression.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• Journal of the Korean Home Economics Association
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• v.30 no.4
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• pp.77-88
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• 1992

To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.652-659
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• 2015

The aim of this study was to provide nutrition information to consumers by analyzing crude fat, saturated and trans fatty acids in commercial retort foods (n=70). The following sauce products of curries (n=21) and black-bean-sauces (n=16), other sauces (n=17) and instant cooking foods (n=16) were collected. Crude fat contents were quantified with the Rose-Gottlieb method using acid digestion. While saturated and trans fatty acids were examined by gas chromatography with a flame ionization detector (FID). Crude fat, saturated and trans fatty acid content ranges were $0.47{\pm}0.42{\sim}12.80{\pm}0.07g/100g$, $0.24{\pm}0.02{\sim}17.41{\pm}0.41g/100g$, $0.00{\pm}0.00{\sim}0.46{\pm}0.05g/100g$, respectively. Maximum recovery of analysis values was crude fat (119.7%), saturated fat (119%) and trans fatty acid (90%) compared the actual amounts based on the reference value indicated on the nutrition label. The analyzed samples were found to be compliant with nutrition label standard, because the contents of crude fat, saturated fatty acid, trans fatty acid were less than 120% of the reference value indicated on the nutrition label in retort foods. Therefore, the nutrition information on retort foods available to consumers was found to be trustworthy.

• Journal of Life Science
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• v.18 no.8
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• pp.1147-1153
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• 2008

The purpose of this investigation was to determine the effect of feeding trans fat on serum and tissue lipid profiles and fatty acid composition in mice. Forty-five male mice aged at 4 weeks were fed on the 10% palm oil (n-3 deficient group), 20% dried mackerel (n-3 adequate group) and 5% trans fat (trans group) for three months. Total triglyceride, cholesterol and LDL-cholesterol levels were increased in serum, liver and heart of the n-3 deficient and trans groups compared with the n-3 adequate group, while liver HDL-cholesterol levels were lowest in the trans group (p<0.05). In liver and heart, trans group showed higher levels of total cholesterol and LDL-cholesterol compared with the n-3 deficient group (p<0.05). In fatty acid compositions of serum, heart, liver and kidney, the intake of trans fat led to increased percentages of 18:1n-9trans and 18:2n-6trans. The trans group showed similar patterns to the n-3 deficient group, except an increased percentage of 18:2n-6cis. Generally, the n-3 deficient and trans groups showed increased percentages of n-6 fatty acids and decreased percentages of n-3 fatty acids, specially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) compared to the n-3 adequate group (p<0.05). These results indicate that intake of trans fat increased total triglyceride, cholesterol and LDL-cholesterol levels, which may affect risk for cardiovascular mortality.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.45-51
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• 1991

In this study, several standard fatty acids were analyzed by three analysis instruments. And also, for the two kinds of soybean oils, fatty acids compositions were determined by three instruments. The results were obtained as follows: 1. In the case of Gas Chromatography (GC), standard fatty acids (Myristic, Stearic, Linoleic, Linolenic, Arachidonic acid) were determined with high reproducibility, but oleic acid/elaidic acid were not seperated. By Capillary Gas Chromatography (CGC), most of standard fatty acids were determined with very high reproducibility than saturated fatty acids, and palmitic acid/oleic acid were not seperated. 2. In the analytical ability of cis-trans fatty acids isomer (oleic acid/elaidic acid), CGC was shown better analytical ability of geometrical isomer than HPLC. Oleic acid/elaidic acid were not seperated by packed column (15% DEGS). The rquire time for standard fatty acids analysis was as follows; GC, 7.21 min., CGC, 9.84 min., HPLC, 24.48 min. 3. The major compositions of fatty acids of each soybean oil (CSOY; refined, DSOY; unrefined) by GC and CGC were linoleic acid, oleic acid, palmitic acid, linolenic acid and stearic acid. But in the case of HPLC, palmitic acid/oleic acid were not seperated. Analytical ability of three instruments on fatty acids composition in each soybean oil was same trend as in the standard fatty acids mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1191-1200
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• 1999

This study was designed to determine total lipid and trans fatty acids(tFAs) content of 157 food items commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total lipid and tFAs content was determined by Bligh and Dyer method and attenuated total reflection infrared spectroscopy, respectively. The content of tFAs in margarines ranged from 0.8% to 25.2%, depending on the manufacturers. In bakery products, cakes contained higher levels of tFAs(0.8~16.9%) than hamburgers(0.8~8.4%) and doughnuts(4.9~10%). The distribution of tFAs in crackers and cookies was wide(0.8~25%), whereas meat and fish products contained 0% to 8.9% of tFAs. Fried chickens had 0% to 14.6% of tFAs and French fries had 5.2% to 18.8% of tFAs. In noodles, nuts, chocolates and fermented fish sauces, tfAs were not detected.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.67-74
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• 1985

Cis-trans forms of fatty acids in cigarette smoke condensate were separated and characterized using SP 2340 glass capillary gas chromatography. The transforms of fatty acids, palmitoeladic , 1-vaccenic, eladic and linoeladic acid were identified. These components were not present only 3% of the total fatty acid fraction, but they showed a very low transfer rate.