This study was conducted to evaluate the effect of high-oleate and normal-oleate peanut consumption on adipose mass and serum lipids in obese-induced C57BL/6J mice. After four weeks of the high-fat diet, mice were randomly divided into six groups: normal control (NC) diet, high-fat control (HFC) diet, high-oleate peanut-seed (HOPS) diet, normal-oleate peanut-seed (NOPS) diet, high-oleate peanut-oil (HOPO) diet, and olive-oil (OO) diet. After four weeks, all four experimental diet groups showed significantly lower body weight and epididymal fat weight than HFC group. In four experimental diet groups, serum triglycerides (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were significantly lower, and high-density lipoprotein cholesterol (HDL-C) was significantly higher than HFC group. TG was significantly decreased in HOPS group (92.1±1.2 mg/dL) than NOPS group (101.7±5.3 mg/dL, p<0.05). Similarly, LDL-C was significantly lower in HOPS group (66.1±2.8 mg/dL) than NOPS (76.9±1.5 mg/dL, p<0.05), on the other hand, HDL-C indicated a significant elevation in HOPS (50.5±2.1 mg/dL) than NOPS group (45.2±1.6 mg/dL, p<0.05). This result suggests that the consumption of high-oleate peanut has a favorable effect on the plasma lipid profile.

본 연구의 목적은 한우사료 내 아마씨앗의 급여가 등심 내 오메가 6와 3 지방산 비율(n-6/n-3) 감소효과 및 n-6/n-3 균형 한우고기를 섭취한 사람의 혈액 중 LDL-C 감소효과를 조사하는 것이었다. 단계별로 거세한우 20마리를 이용하여 대조군과 아마씨앗을 함유하는 n-3 처리구로 각각 10마리씩 나누어 완전임의 배치하였다. n-3 사료군은 대조군과 비교할 때 혈액 및 등심 내 n-6/n-3가 4:1이하로 감소하였으며 단일불포화지방산으로써 올레인산은 52.79%까지 증가하였다. 임상실험자의 70% 이상에서 나타난 균형 한우고기를 섭취한 그룹의 중성지방, 총콜레스테롤 및 LDL-C은 각각 25.35, 5.22, 17.59% 감소하였고 수입 쇠고기는 9.05, 8.21, 21.70% 증가하였으나 일반한우는 큰 차이가 나타나지 않았다. 균형 한우고기를 섭취한 그룹의 HDL-C는 6.07% 증가하였으나 수입 쇠고기와 일반한우는 각각 14.46, 11.46% 감소하였다. 혈당은 균형 한우고기와 일반 한우고기가 각각 6.42, 11.82% 감소하였으나 수입 쇠고기는 15.19% 증가하였다.

In resent year there has been research on benefits of conjugated linoleic acid (CLA) and docosahexaenoic acid (DHA) for human health. The effect of a fat supplement made from seaweeds meal plus palm olein meal (FS) and replacement of concentrate on milk production, and milk fatty acid (FA) profiles of dairy cows fed grass silage based diets was evaluated. Ten Holstein lactating cows were divided into a two groups. The cows in a group were fed concentrate at 40% on TDN basis (control). The cows in another group (Treatment) were supplemented 0.5㎏/day/cow of FS as a substitute for 2㎏/day/cow of concentrate. The medium chain fatty acids and DHA content of FS were 345 ㎎/g DM and 35 ㎎/g DM, respectively. Total DMI, DM digestibility and milk production as well as milk composition did not differ between the two groups. The intake of ether extract was higher (P＜0.01) in Treatment than control group (1.1 ㎏/day/cow vs. 1.3 ㎏/day/cow). The short and medium chain of FA in the milk did not differ between two groups. The trans11C18:1vaccenic acid, cis9trans11CLA and C18:3 concentrations in the milk were higher (P＜0.01) in Treatment than control group(1.88 g/100gFA vs. 1.03 g/100gFA, 0.93 g/100gFA vs. 0.51 g/100gFA and 0.48 g/100gFA vs. 0.48 g/100gFA). However, the C18:2 concentration in the milk was lower (P＜0.05) in Treatment than Control group (1.38 g/100gFA vs.1.17 g/100gFA). There were detected 0.13 g/100gFA of DHA in the milk in Treatment group. Results indicated that addition of the FS has the potential of increasing CLA and DHA in cow's milk.

The esterification of the reactants of Jatropha oil and methanol added by propyleneglycol was done using p-TSA catalyst. And then the emulsification of triglyceride and methanol was conduced by 1.0vol% GMS. The emulsified reactants were transesterified at 65℃ using TMAH and mixed catalyst (50wt%-TMAH+50wt%-NaOH) respectively. The esterification conversion at the 1:8 molar ratio of free fatty acid to methanol using 8.0wt% p-TSA was 94.7% within 80min. The overall conversion at the 1:8 molar ratio of mixed fat(50wt% Beef Tallow) to methanol and 65℃ using mixed catalyst was 95.4% The cloud point of Biodiesel decreased with the addition of petroleum diesel.

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℃. 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℃ 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℃.

Pretreatment of eliminating FFA is needed to make biodiesel from animal fat recovered from leather wastes because its acid value is high. This study was carried out to investigate the influence of 4 different pretreatment methods, which are heterogeneous catalyst method, ion exchange resin method, low pressure.high temperature method, and alkali method on the eliminating FFA and fatty acid composition. The results showed that the rate of eliminating FFA increased in the order of alkali method > catalyst method > low pressure high temperature method > ion exchange method. In the case of pretreatment of alkali method using NaOH, the rate of eliminating FFA appeared more than 86% regardless of acid value. Therefore, it was considered that alkali method using NaOH was the most effective in the view of economical and productive aspects, taking it into account that the acid value of animal fat recovered from fleshing scrap generated during leather making processes was 7 to 8.

Fleshing scrap is a kind of wastes produced during leather making process and used in the test of manufacturing biodiesel. The early step of manufacturing biodiesel is fat recovery from fleshing scrap. Hence, we investigated the influence of the way of fat recovery on the fatty acid composition. We used three different recovery ways, that is chemical method by protein decomposition with acid/fat recovering, physical method by protein denaturalization with heat and vacuum/fat pressing, and biodiesel method by protein decomposition/fat recovering. The biological method yielded the best results in terms of appearance transparency. It was most effective to lower acid value. Also the recovered fat by biological method would be favorable methyl-ester reaction raw material for biodiesel because it contains more than 5% of oleic acid among unsaturated fatty acid.

수집종 아주까리 40종의 유전자원을 농촌진흥청 농업생명공학연구원 유전자원과로부터 분양받아 바이오디젤 가능 작물로서 조지방 및 지방산 분석결과는 다음과 같다. 수집종 아주까리 종자의 gas chromatogram은 6개의 피크를 보였고, ricinoleic acid의 retention time은 12.7분대이었다. 아주까리 수집종의 평균 기름 함량은 44.6~49.4%이었으며, 최저 41.4%와 최고 52.2%로 10.8%의 차이가 있었다. 지방산 조성은 불포화지방산이 97.6%로 대부분이었으며, 포화지방산은 2.4% 정도로 낮은 함량을 보였다. 지방산 조성은 87.3%가 ricinoleic acid이었으며, oleic acid와 linoleic acid가 각각 4.6%, 5.2%이었다. palmitic acid와 stearic acid의 함량은 1% 내외로 차이가 미미하였고, linolenic acid의 함량은 0.6% 정도로 가장 낮았다.