• Toxicological Research
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• v.31 no.3
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• pp.307-312
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• 2015

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

• East Asian mathematical journal
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• v.33 no.5
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• pp.543-557
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• 2017

Jin [10] studied lightlike hypersurfaces of an indefinite trans-Sasakian manifold with a quarter-symmetric metric connection. We study further the geometry of this subject. The object of this paper is to study the geometry of half lightlike submanifolds of an indefinite trans-Sasakian manifold with a quarter-symmetric metric connection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1126-1133
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• 2002

Conjugated linoleic acid (CLA) is a collective term for a class of positional and geometric conjugated dienoic isomers of linoleic acid (LA) and has anti-cancer activity in experimental animals. We have previously observed that an isomeric mixture of CLA and trans-10,cis-12 (t10c12) inhibited cell growth in a dose-dependent manner whereas LA and cis-9,trans-11 (c9t11) had no effect. The present study examined whether the CLA mixture and t10c12 induce apoptotic cell death. TSU-Prl cells were incubated for three days in serum-free medium in the absence or presence of individual fatty acids, and the DNA fragmentation assay was performed. Cells treated with the CLA mixture or t10c12 produced a distinct oligonucleosomal ladder with different sizes of DNA fragments, a typical characteristic of cells undergoing apoptosis. By contrast, LA and c9t11 had no effect. Western immunoblot analysis of total lysates revealed that t10c12 reduced anti-apoptotic, 26 kDa, Bcl-2 protein levels by 49$\pm$8% compared with controls, whereas this CLA isomer did not alter pro-apoptotic,21 kDa, Bax protein levels. These results suggest that growth inhibitory effect of the t10c12 CLA isomer may, at least in part, be attributed to Increased apoptotic death in TSU-Prl cells.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.2
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• pp.153-166
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• 2015

This paper proposes a trans-media branding for the trans-media-based cultural content marketing strategy. Trans-media brand analytical framework is proposed with previous studies. And mobile messenger Character 'Line Friends' is analyzed for the text. Trans-media branding is accessible through a multi-platform in the technological environment. Consumer culture, as well as participate include business models to generate revenue also as brand equity. While the character elements that make up the story from the perspective of cultural content storytelling act as an independent cultural goods. Character is segmented elements. Therefore, trans- media branding of the characters are more meaningful. 'Line Friends' trans-media branding can be summarized as follows: First, it takes advantage of the characteristics of the existing Information-Technology-based mobile. Second, it puts consistently found the content of the attributes of Mobile Messenger 'communication' and 'friendship'. And third, while the content of each platform is constantly linked with other platforms, the brand is positioned inside the window effect.

• Asia Marketing Journal
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• v.24 no.2
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• pp.39-50
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• 2022

Live streaming has become one of the most important communication tools for influencers to synchronously interact with viewers. It is critical to understand the effect of the reciprocal and synchronously interactive relations built between influencers and viewers, so-called trans-parasocial relations, in the context of live streaming. In this study, we investigate how trans-parasocial relations impact viewers' stickiness and purchase intention on live streaming platforms. Furthermore, we investigate fanship as a mediating factor in the relationship between trans-parasocial relations and viewers' behaviors. Overall, the results reveal significant direct and indirect effects of trans-parasocial relations on viewers' stickiness and purchase intention. Higher trans-parasocial relations further lead to stronger viewers' fanship toward influencers and increases their willingness to stay longer or make purchases on live streaming platforms. These findings further the understanding of influencer-viewer relations and viewers' behavior on live streaming platforms and provide valuable insights into influencer marketing and live streaming.

• Journal of Life Science
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• v.12 no.6
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• pp.769-779
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• 2002

Although negative evidences of trans fatty acids(tFAs) are gradually increasing, the hypercholesterolemic effect of tFAs are controversial and its biological significances are still not known. The objective of this study was to examine the effect of dietary tFAs on cholesterol metabolism and membrane fluidity in rats. Animals were fed diets containing 0.5% cholesterol and 20% test fats(margarine, butter, corn oil) for 8 weeks. Each test fats(margarine, butter, corn oil) contained 25%, 8.5% and no tFAs, respectively, Plasma total triglyceride(TG) were not different among diet treatments. Feeding trans fat diets (margarine and butter) lowered plasma cholesterol. Specially, butter diet elevated LDL-cholesterol and decreased HDL-cholesterol levels, resulting in the highest atherogenic index among diet treatments. Hepatic cholesterol concentration and HMG CoA reductase activity were also decreased, whereas fecal excretion of cholesterol was increased in trans fat-fed animals. trans fat containing diets also decreased hepatic membrane fluidity. From these results, it can be concluded that hypercholesterolemic effect of tFAs can be modulated by the fatty acid composition of diets, but its spatial cofiguration may help behave like saturated fatty acid in membrane fluidity.

• Biomolecules & Therapeutics
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• v.19 no.2
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• pp.201-205
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• 2011

Although various biological activities of resveratrol have been extensively studied, most reports have focused on trans-resveratrol and little attention has been paid to the cis-isomer. In this study, the effect of cis-resveratrol on platelet activity was examined and compared with that of the trans-isomer. Treatment with cis-resveratrol resulted in inhibition of platelet aggregation induced by thrombin, collagen or ADP, which are representative aggregation-inducing agents, and the trans-isomer elicited the same effects. These effects were concentration-dependent in the range of 1-100 ${\mu}M$. However, the potency of the cis-isomer was much lower than that of the trans-isomer; the $IC_{50}$ values for the cis-isomer versus the trans-isomer were $31{\pm}12$ vs $151{\pm}3$, $161{\pm}3$ vs $91{\pm}4$, and $601{\pm}15$ vs $251{\pm}6\;{\mu}M$ for thrombin-, collagen- and ADP-induced aggregation, respectively. These results indicate that cis-resveratrol has a less potent anti-platelet activity, compared with the trans-isomer, and raise the possibility that the biological activities of the cis-isomer may be different from those of the trans-isomer. It will be necessary to evaluate the activity of cis-resveratrol independently of the trans-isomer.

• Journal of the Korean Chemical Society
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• v.53 no.3
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• pp.244-256
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• 2009

The psoralen-pyrimidine base complexes resulting from interstrand cross-linking through $C_4$-cycloaddition is studied by ab initio and DFT methods. The results indicate that in the case of the molecular complex formation between psoralens and pyrimidine base, the most probable photocycloadditions are 8-MOP< >Thy, Ps< >Cyt and Ps< >Thy. The geometries of photoadducts were optimized at the HF levels and ${\Delta}{G^{\circ}}$ were calculated. The photocycloadduct was inferred to be a C4-cycloaddition product with the stereochemistry of trans-syn 8-MOP< >Thy, trans-anti Ps(3, 4)< >Cyt, trans-anti Ps(12, 13)< >Cyt, trans-syn Ps(3, 4)< >Thy, trans-syn Ps(12, 13)< >Thy, trans-anti Ps(12, 13)< >Ps(12, 13), cis syn, cis anti Thy< >(3, 4)Ps(12, 13)< >Thy.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• Journal of the Korean Chemical Society
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• v.46 no.5
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• pp.427-436
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• 2002

Reaction of $trans-[FeHCl(dppe)_2]$ (1) with KSeCN led to the formation of $trans-[FeH(NCSe)(dppe)_2](2).$ Compound 2 $·CH_2Cl_2$ was structurally characterized by X-ray diffraction, in which the hydride ligand appears to be involved in the dihydrogen bonding of the type M-H${\cdot}$${\cdot}$${\cdot}$H-C.