• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.231.1-231.1
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• 2002

The anaerobic pathway for unsaturated fatty acid biosynthesis was established in the 1960s in Escherichia coli. The double bond is introduced into the growing acyl chain by FabA., an enzyme capable of both the dehydration of ${\beta}$-hydroxdecanoyl-［acyl carrier protein］ (ACP) to trans-2-decenoyl-ACP. and the isomerization of trans-2 to cis-3-decenoyl-ACP. However. there are a number of anaerobic bacteria whose genomes do not contain a fabA homolog, but these organisms nonetheless produce unsaturated fatty acids. (omitted)

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1432-1442
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• 2016

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging $640{\pm}18kg$ live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomized design into 3 treatment groups. All steers were fed approximately 7 kg/d of 14% crude protein concentrate with ad libitum rice straw and had free access to clean water and were individually housed in a free-stall unit. The treatments were i) control concentrate plus 200 g/d of palm oil; ii) control concentrate plus 100 g/d of palm oil and 100 g/d of LSO, iii) control concentrate plus 200 g/d of LSO. This present study demonstrated that supplementation of LSO rich in C18:3n-3 did not influence feed intakes, LW changes, carcass and muscle characteristics, sensory and physical properties. LSO increased C18:3n-3, C22:6n-3, and n-3 polyunsaturated fatty acids (PUFA), however, it decreased C18:1t-11, C18:2n-6, cis-9, trans-11, and trans-10,cis-12 conjugated linoleic acids, n-6 PUFA and n-6:n-3 ratio in Longissimus dorsi and Semimembranosus muscles.

• 한국축산식품학회지
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• 제31권4호
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• pp.580-587
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• 2011

본 연구는 감마선 조사가 건조-발효햄의 조직감, 지방산, 유리아미노산 및 관능적 특성에 미치는 영향을 조사하기 위해 실시하였다. 경도(hardness) 및 부착성(adhesiveness) 의 경우 조사 처리구가 유의적으로 낮게 나타났다(p<0.01). 검성(gumminess)의 경우에는 2 및 4 kGy처리구가 대조구 및 1 kGy처리구보다 유의적으로 높은 값을 나타내었다(p<0.01). 지방산의 경우 처리구의 포화지방산(SFA)(C14:0, C16:0, C18:0)은 유의적으로 높았고(p<0.05), 불포화지방산 (UFA)(C16:1, C18:1 및 C18:3), trans 지방산, n-3 및 n-6 지방산 의 함량은 4 kGy처리에서 감소하였다(p<0.05). 감마선 조사처리는 phosposerine, aspartic acid, glutamic acid를 증가 시켰으나, lysine은 감소시켰다(p<0.05). 관능검사의 경우, 황취(sulfur odor) 및 지방산화 맛(fat pungent flavor)은 4 kGy에서 가장 높게 나타났으며(p<0.05), 곰팡이 냄새(moldy odor) 및 곰팡이 맛(moldy flavor)은 낮게 나타났다(p<0.05). 이상의 결과 감마선 조사가 조직감, 지방산조성 및 관능적 특성에 영향을 미쳤다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.444-449
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• 2006

This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p<0.01). Monounsaturated fatty acid (C16:1 and C18:1) content in egg yolk was similar across the treatments. Total CLA and cis-9, trans-11 CLA content increased linearly with increased cheese byproduct (p<0.001), while trans-10, cis-12 CLA amount was not significantly different across the treatments (p>0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p<0.01). However, the amount of unsaturated fatty acids (UFA) such as monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (PUFA), n-6 PUFA, and total PUFAs in the egg yolk were not significantly different across the treatments (p>0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality.

• 생명과학회지
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• 제18권8호
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• pp.1147-1153
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• 2008

본 연구에서는 트랜스 지방 섭취가 마우스의 혈청, 심장, 간 및 신장의 중성지질, 총콜레스테롤, LDL-콜레스테롤 및 HDL-콜레스테롤의 함량에 미치는 영향과 트랜스 지방 섭취에 따른 지방산 조성 변화에 대하여 n-3 적절군과 n-3 결핍군과 비교하여 검토하였다. 혈청, 간 및 신장 균질물들에서 n-3 결핍군과 트랜스군의 중성지질의 함량은 n-3 적절군보다 유의적으로 높았다(p<0.05). 총콜레스테롤과 LDL-콜레스테롤의 경우에서도 n-3 결핍군과 트랜스군의 혈청에서 n-3 적절군보다 유의적으로 높은 함량을 나타내었다 (p<0.05). 특히 간과 심장에서는 트랜스군의 총콜레스테롤과 LDL-콜레스테롤 함량이 n-3 결핍군과 비교했을 때 유의적으로 높았다(p<0.05). 한편, HDL-콜레스테롤 함량의 경우, 트랜스군의 간에서 가장 낮은 함량을 나타내었고 다음으로 n-3 결핍군이며 n-3 적절군의 경우 가장 높은 함량을 나타내었다. 혈청을 비롯한 모든 조직에서 트랜스 지방 섭취는 트랜스 지방산의 함량을 증가시켰다. 혈청에서 n-3 결핍군과 비교했을 때 트랜스군의 트랜스 지방산들을 제외하고 거의 모든 지방산 조성에 유의적 차이가 없었으나 18:2n-6cis와 20:2n-6의 경우 n-3 결핍군에 비해 높은 함량을 나타내었다(p<0.05). 심장, 간 및 신장의 지방산 조성에서 n-3 결핍군과 트랜스군은 n-3 적절군에 비해 총monounsaturated 함량은 높았고 총포화지방산 함량은 유의적으로 낮았다(p<0.05). 트랜스군은 n-3 결핍군과 비교했을 때 거의 모든 지방산 조성에 유의적 차이가 없었으나 n-6 지방산종들 중 18:2n-6cis와 20:2n-6의 함량은 n-3 결핍군에 비하여 높았다(p<0.05). DHA 함량의 경우 n-3 결핍군과 트랜스군간에 유의적 차이가 없었으나 n-3 적절군에 비해 매우 낮았다. 따라서 트랜스 지방 섭취는 관상동맥질환의 중요한 위험인자인 중성지질, 총콜레스테롤 및 LDL-콜레스테롤 함량을 증가시키므로 발병률을 더 상승시킬 것으로 예상된다.

• Journal of Microbiology and Biotechnology
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• 제26권7호
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• pp.1190-1197
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• 2016

The acid response of Bifidobacterium longum subsp. longum BBMN68 has been studied in our previous study. The fab gene, which is supposed to be involved in membrane fatty acid biosynthesis, was demonstrated to be induced in acid response. In order to investigate the relationship between acid response and cell membrane fatty acid composition, the acid adaptation of BBMN68 was assessed and the membrane fatty acid composition at different adaptation conditions was identified. Indeed, the fatty acid composition was influenced by acid adaptation. Our results showed that the effective acid adaptations were accompanied with decrease in the unsaturated to saturated fatty acids ratio (UFA/SFA) and increase in cyclopropane fatty acid (CFA) content, which corresponded to previous studies. Moreover, both effective and non-effective acid adaptation conditions resulted in decrease in the C_18:1 cis-9/C_18:1 trans-9 ratio, indicating that the C_18:1 cis-9/C_18:1 trans-9 ratio is associated with acid tolerance response but not with acid adaptation response. Taken together, this study indicated that the UFA/SFA and CFA content of BBMN68 were involved in acid adaptation and the C_18:1 cis-9/C_18:1 trans-9 ratio was involved in acid tolerance response.

• 한국식품조리과학회지
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• 제25권5호
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• pp.600-605
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• 2009

본 연구는 시판되는 닭튀김류의 지방함량과 지방산 조성, 트랜스 지방산함량 및 산가를 조사하기 위해 총 20종을 대상으로 분석하였다. 그 결과는 다음과 같다. 20종의 닭튀김에서 추출된 지방함량은 $4.94{\sim}18.06%$의 다양한 범위를 나타내었다. 이러한 지방함량의 분포는 닭 자체의 지방함량이나 닭을 튀긴 기름의 종류, 튀김온도, 시간, 튀김옷의 성분차이 등 다양한 요인에 의한 차이라고 생각된다. 조사된 닭튀김의 주요 지방산 조성은 palmitic acid, stearic acid, oleic acid, linoleic acid 등이었다. 포화 지방산 중에서 palmitic acid($10.67{\sim}25.43%$)가 불포화지방산 중에서는 oleic acid($29.78{\sim}67.85%$)와 linoleic acid($8.42{\sim}39.54%$)가 가장 많았다. 식품 100 g당 함유되어 있는 트랜스 지방산 함량은 0.1 g 이하의 낮은 함량을 보여주었으며 닭튀김에 함유된 지방을 추출하여 산가를 측정한 결과 20종의 닭튀김의 결과치는 식품공전상 튀김식품의 산가 규격을 초과하지 않는 양호한 결과를 나타내었다.

• 한국축산식품학회지
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• 제42권1호
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• pp.18-33
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• 2022

Beef contains functional fatty acids such as conjugated linoleic acid and longchain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either grass or grain-based feed. Since functional lipid components are contributed through dietary consumption of beef, the fatty acid composition is reported on mg/100 g of meat basis rather than on a percentage of total fat basis. Beef from grass-fed contains lesser total fat than that from grain-fed in all breeds of cattle. Reduced total fat content also influences the fatty acid composition of beef. A 100 g beef meat from grass-fed cattle contained 2,773 mg less total saturated fatty acids (SFA) than that from the same amount of grain-fed. Grass-fed also showed a more favorable SFA lipid profile containing less cholesterol-raising fatty acids (C12:0 to C16:0) but contained a lesser amount of cholesterol-lowering C18:0 than grain-fed beef. In terms of essential fatty acids, grass-fed beef showed greater levels of trans-vaccenic acid and long-chain n-3 polyunsaturated fatty acids (PUFA; EPA, DPA, DHA) than grain-fed beef. Grass-fed beef also contains an increased level of total n-3 PUFA which reduced the n-6 to n-3 ratio thus can offer more health benefits than grain-fed. The findings signify that grass-fed beef could exert protective effects against a number of diseases ranging from cancer to cardiovascular disease (CVD) as evidenced by the increased functional omega-3 PUFA and decreased undesirable SFA. Although grain-fed beef showed lesser EPA, DPA, and DHA, consumers should be aware that greater portions of grain-fed beef could also achieve a similar dietary intake of long-chain omega-3 fatty acids. Noteworthy, grain-fed beef contained higher total monounsaturated fatty acid that have beneficial roles in the amelioration of CVD risks than grass-fed beef. In Hanwoo beef, grain-fed showed higher EPA and DHA than grass-fed beef.

• 한국축산식품학회지
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• 제31권3호
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• pp.477-483
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• 2011

본 연구는 유가공품에 적용할 수 있는 트랜스 지방산 분석조건을 확립하고 우리나라로 수입되는 유제품의 트랜스 지방산 함량 수준을 확인하기 위해 실시되었다. 조지방 추출은 Rose-Gottlieb법으로 조제분유 표준인증물질을 분석하고 그 인증값과 비교하였던 바, CODEX 가이드에 부합되는 정확도를 나타냈다. 유제품의 트랜스 지방산 분석을 위해 가스크로마토그래프 오븐 온도 상승 조건을 다양하게 변형하여, 트랜스 지방산들이 양호한 분해능을 보이면서 분석되는 적합한 온도 조건을 제시하였고, 최적화된 분석법을 사용하여 우리나라로 수입되는 유가공품(13개 유형, 45제품)에 적용하였다. 수입되는 유제품의 트랜스 지방산 함량은 제품 100 g 당 0.1-5.4 g 범위를 나타내었다. 가장 많이 수입이 되는 치즈류는 0.1-2.4 g/100 g 제품(평균값 1.1 g/100 g, n=35)으로 확인된 반면, 치즈를 제외한 유가공품은 1.7-5.4 g/100 g 제품 수준이었다. 이러한 트랜스 지방산 함량은 반추동물의 제1위 미생물에 의해서 생성되어 우유 중에 존재하는 트랜스 지방산 함량수준이며, 원료로 사용되는 우유의 트랜스 지방산 함량이나 부가적으로 첨가되는 식물성 지방에서 유래되는 트랜스 지방산의 함량에 따라 검사대상 유제품에서 함량의 차이는 편차가 있을 것으로 평가하였다

• Asian-Australasian Journal of Animal Sciences
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• 제22권1호
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• pp.49-56
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• 2009

The objective was to determine the effects of supplementation of protected conjugated linoleic acid (CLA), CLA-20 comprising 10% each of cis-9, trans-11 and trans-10, cis-12, on milk production and fatty acid profiles in plasma and milk in lactating dairy cows. Five mid-lactation, multiparous crossbred Holstein Friesian cows with average 402${\pm}$20 kg BW were used in a 5${\times}$5 Latin square design for 21-d periods. Cows were given a total mixed ration (TMR) and supplemented with CLA-20 at 0, 20, 40, 80 and 160 g/d. The results showed that dry matter intake depression occurred in cows supplemented with CLA-20 at 160 g/d. Milk production slightly increased when CLA-20 supplementation was at 20, 40 and 80 g/d. However, 3.5% fat-corrected milk (FCM) was not affected by CLA-20 supplementation. Increased levels of CLA-20 supplementation resulted in a significantly decreased percentage of milk fat. Plasma concentrations of fatty acid were not altered by the amounts of CLA-20 supplementation except for the concentration of trans-10, cis-12 CLA. For all dietary treatments, percentages of fatty acids (C4:0, C6:0, C8:0, C13:0, C14:0 C14:1 C15:0 C15:1 C16:0, C16:1, C18:1n9t, C18:2n6t, C18:2n6c, C20:0, C18:3n6, C18:3n3, C20:1 and C20:3n6) in milk fat were similar. Concentrations of C10:0, C11:0, C12:0 and C18:1n9c were decreased cubically and C18:0 was elevated linearly (p<0.01) according to the increased amounts of CLA-20 supplemented. The linear increase was observed for cis-9, trans-11 CLA (0.62, 1.17, 1.94, 1.87 and 1.82% of total fatty acid), trans-10, cis-12 CLA (0.01, 0.63, 0.67, 0.93 and 0.95% of total fatty acid) and total CLA (0.80, 2.25, 3.16, 3.97 and 3.94% of total fatty acid) in milk fat from 0 to 160 g/d of CLA-20 supplement. In conclusion, concentration of cis-9, trans-11 CLA in milk fat was concomitantly elevated at an increasing rate with the increased amounts of CLA-20. Based on the results in this study, supplementation of CLA-20 at 80 g/d optimally enhanced total CLA in milk fat.