The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

본 실험에서는 외인성 효소 첨가제 및 혼합 세균 배양을 통한 고상발효(Solid-state fermentation, SSF)가 채종박(Rapeseed meal, RSM)의 체외건물소화율(In vitro dry matter digestibility, IVDMD) 및 단쇄지방산(Short chain fatty acid) 생성에 미치는 영향을 조사하기 위해 수행되었다. 외인성 효소 칵테일(첨가 및 미첨가) 및 RSM에 대한 SSF(발효 및 비발효)를 나타내는 2 x 2 요인 설계가 적용되었다. 3-step 돼지 소화율 모델을 적용하여 채종박의 건물 소화율을 분석하였으며, 72시간 대장발효 후 상층액을 수집하여 단쇄지방산 생성량을 분석한 후 칼로리 단위로 변환하여 가소화에너지 소화율을 분석하였다. 소장 (IVDMDh) 및 전장 (IVDMDt) 건물소화율에서는 고상발효된 채종박이 더 높게 나타났다 (각각 p < 0.01). 마찬가지로, 외인성 효소 첨가제 처리구에서 채종박의 소장 소화율(IVDMDh)이 증가하는 경향을 나타냈다(p = 0.06). Acetic acid 및 butyric acid의 생산은 대조구에 비해 고상발효 처리 시 유의하게 더 생산되었으며 (각각 p < 0.01), 이는 총 단쇄지방산의 생산 증가 경향을 나타냈다(p = 0.09). 에너지 소화율에서는 채종박의 고상발효 및 외인성 효소제 첨가가 유의적으로 높게 나타났다 ( p < 0.01). 그러므로 채종박의 고상발효 처리는 단백질 이용성을 비롯한 영양적 가치를 향상시키는데 효과적이라고 사료된다.

A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

본 연구에서는 거세방법에 따른 한우의 안심살(M. psoas major), 꽃등심살(M. longissimus thoracis) 및 우둔살(M. semimembranous)의 육질특 성과 지방산 조성을 조사하였다. 공시시료는 송아지가 7개월령에 도달하면, 외과적 수술방법을 통해 한쪽 고환을 제거한 반거세 한우(half-castration; HC) 9두와 양쪽 모두 제거한 완전거세 한우(complete-castration; CC) 8두를 이용하였다. 거세된 송아지는 24-26개월까지 동일한 조건에서 사육한 후 도축하고 3개 부위(안심살, 꽃등심살, 우둔살)를 채취하여 육질 분석하였다. 거세방법에 따른 그룹 간 지방함량은 HC 그룹이 2.97~11.06%로 CC 그룹보다 낮은 함량을 나타내었으며, 수분함량은 HC 그룹이 65.39~70.90%로 CC 그룹보다 높은 함량을 나타내었다(p<0.05). 3개 근육의 pH는 5.47~5.54 범위였으며, pH와 보수력은 거세방법에 따른 유의적인 차이는 나타나지 않았다(p>0.05). 육색은 L*값과 a*값에서 HC가 CC보다 낮게 나타났다(p<0.05). 가열감량과 전단력은 HC 그룹의 꽃등심살이 CC 그룹보다 높은 값을 나타내었다(p<0.05). 지방산 조성은 palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid와 PUFA, n6에서 HC와 CC 그룹 간 유의적 차이가 나타났다(p<0.05). 특히, 지방산 조성에서 HC 그룹과 CC 그룹 모두 oleic acid가 가장 높은 함량을 나타내었다(p<0.05). 따라서 거세 방법은 한우육의 근육 내 지방, 육색, 연도와 같은 이화학적 특성과 지방산 조성에 영향을 미칠 수 있다고 사료된다.

The aim of present study was to investigate regulatory mechanism of alpha-linolenic acid (ALA) during in vitro maturation (IVM) on nuclear and cytoplasmic maturation of porcine oocytes. Basically, immature cumulus-oocyte complexes (COCs) were incubated for 22 h in IVM-I to which hormone was added, and then further incubated for 22 h in IVM-II without hormone. As a result, relative cumulus expansion was increased at 22 h after IVM and it was enhanced by treatment of ALA compared with control group (p < 0.05). During IVM process within 22 h, cAMP level in oocytes was decreased at 6 h (p < 0.05) and it was recovered at 12 h in ALA-treated group, while oocytes in control group recovered cAMP level at 22 h. In cumulus cells, it was reduced in all time point (p < 0.05) and ALA did not affect. Treatment of ALA enhanced metaphase-I (MI) and MII population of oocytes compared with oocytes in control group at 22 and 44 h, respectively (p < 0.05). Intracellular GSH levels in ALA group was increased at 22 and 44 h after IVM (p < 0.05), whereas it was increased in control group at 44 h after IVM (p < 0.05). In particular, the GSH in ALA-treated oocytes during 22 h of IVM was higher than control group at 22 h (p < 0.05). Lipid amount in oocytes from ALA group was higher than control group (p < 0.05). Treatment of ALA did not influence to absorption of glucose from medium. Cleavage and blastocyst formation of ALA-treated oocytes were enhanced compared with control group (p < 0.05). These findings suggest that supplementation of ALA could improve oocyte maturation and development competence through increasing GSH synthesis, lipid storage, and regulation of cAMP accumulation during early 22 h of IVM, and these might be mediated by cumulus expansion.

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.

The fatty acid binding protein 4 (FABP4) gene plays an important role in lipid metabolism and homeostasis in adipocytes. The objective of this study was to analyze the association between a single nucleotide polymorphism (SNP), g.7516G>C, in the FABP4 gene and economic traits of Korean native cattle, Hanwoo. Primers were designed to target a region of the FABP4 gene between nucleotides 7417 and 7868 (AAFC01136716). The SNP, which was detected by polymerase chain reaction-based restriction fragment length polymorphism (PCR-RFLP) method using restriction enzyme MspA1I, was genotyped in 319 animals of Hanwoo steer population. Statistical analysis showed that the SNP genotype of the FABP4 gene significantly affected carcass weight (CW, p<0.01), longissimus muscle area (LMA, p<0.001), and marbling score (MS, p<0.001). GG allele of the SNP on 246 animals in a Wagyu × Limousin F2 reference population showed a higher MS (p<0.05) and subcutaneous fat depth (p<0.05) in previous report. But CC allele of the SNP showed greater values for MS, LMA, and CW in Hanwoo steers. These results suggest that the g.7516G>C SNP located in the FABP4 gene may affected differently depending on the cattle breed and can be used as a genetic selection marker in Korean native cattle.

본 연구의 목적은 달걀의 섭취가 랫드의 간에서 합성, 분비되는 간 지방산의 산화, 에스터화 사이의 대사적 분할 메커니즘을 구명하는 것이었다. 동물은 4개의 그룹으로 나누어 30일 동안 난황을 경구투여 하였다: 대조군 (CON, control, 생리식염수 1.0 g), T1 (삼겹살 기름 1.0 g), T2 (난황 1.0 g), T3 (삼겹살 기름 1.0 g, 난황 1.0 g을 각각 1주일씩 교체 투여군). 간에서 [14C]-labelled lipid의 축적율은 모든 처리구 가운데 T2가 유의하게 낮았다 (P<0.05). 인지질 분비량은 T2가 기타 처리구에 비해서 유의하게 높았다 (P<0.05). 중성지방 분비량은 T1이 가장 높았으며 CON, T3, T2 순서로 유의하게 높았다 (P<0.05). 총 glycerolipid로부터 인지질의 대사적 분할율은 T2가 가장 높았고 T3, CON, T1 순서로 높았다 (P<0.05). 총 glycerolipid로부터 14CO2 방출은 T2에서 가장 높았으며 CON, T1, T3과 비교할 때 높은 산화율을 보여 주었다 (P<0.05). 간으로부터 glycerolipid의 대사적 분할은 중성지방의 경우 T2가 CON, T1, T3와 비교할 때 감소하였으나 인지질은 T2에서 증가했다 (P<0.05).

Although the age-standardized incidence of gastric cancer has decreased in Korea, it remains the second most common type of cancer. The purpose of this study was to analyze the phospholipid fatty acid compositions of gastric mucosa in gastric cancer. Cancerous mucosa and noncancerous mucosa adjacent to cancerous tissues were obtained from 29 patients who had undergone gastrectomy for gastric adenocarcinoma. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were separated from phospholipids by thin-layer chromatography, and fatty acids were analyzed by gas chromatography. In cancerous mucosa, saturated fatty acids of total phospholipids and stearic acid of PE and PC contents as well as total phospholipids were significantly more abundant than in noncancerous tissues. The ratios of ω6 fatty acid products to linoleic acid of PC, PE, PI, and PS contents as well as total phospholipids were significantly higher in cancerous mucosa than in noncancerous mucosa. Arachidonic acid levels of PE and PI were significantly higher, but the PC level was lower in cancerous mucosa. These results suggest that the characteristic differences in fatty acid compositions of phospholipids and their subfractions shown in gastric cancerous mucosa may be affected by changes in lipid metabolism in gastric carcinogenesis. Further studies on structural and functional changes in phospholipids related to gastric carcinogenesis will be needed.

Glaucoma is one of the leading causes of blindness worldwide and is characterized by degeneration of the optic nerve. Elevated intraocular pressure (IOP) is the major contributing factor to optic nerve damage. However, some patients develop glaucoma even with normal IOP. Other factors, including age, race, myopia, and nutrition, can affect glaucoma risk. Dietary fat intake and serum fatty acid composition are closely related with the fatty acid profile of the retina and thus can modulate glaucoma risk. In this study, we collected serum samples from 34 glaucoma patients (26 primary open angle glaucoma (POAG) and 8 normal tension glaucoma (NTG)) and 45 healthy controls and analyzed their serum phospholipid fatty acid concentrations. The results show that the ratio of oleic acid to stearic acid (OA/SA), which is an indicator of stearoyl-CoA desaturase activity, was higher in POAG patients when compared to normal controls. The ratio of eicosapentaenoic acid to arachidonic acid (EPA/AA), which is an indirect marker of eicosanoid biosynthesis, was also higher in glaucoma patients (p=0.048). These results imply that dietary fatty acid intake and serum fatty acid profile can influence glaucoma risk. Additional study is necessary to identify the relationship between fatty acids and glaucoma.

1913년부터 2013년까지 국내에서 육성된 172품종에 대한 종실의 단백질, 지방 함량과 지방산 조성의 변이는 다음과 같다. 총 단백질 함량의 평균은 38.6%(31.6~45.3%), 지방함량의 평균은 18.4%(15.3~21.5%), 포화지방산 중 Palmitic acid의 함량은 평균11.11%(8.1~13.5%), Stearic acid의 함량은 평균 3.7%(1.9~5.4%), 불포화지방산인 Oleic acid의 함량은 평균 26.4%(13.1~41.8%), Linoleic acid의 함량은 평균 50.9% (37.2~63.0%), Linolenic acid의 함량은 평균 7.6%(5.7~9.8%), Linoleic(ω-6)/Linolenic(ω-3)acid의 비율은 평균 6.8(5.3~8.9)이여서, 포화지방산이 평균 14.8%(10.8~17.6%), 그리고 불포화 지방산 함량은 평균 84.9%(79.9~88.7%)이었다. 단백질 함량이 가장 높은 품종은 45.3%로 새단백콩이었으며, 지방함량이 가장 높은 품종은 21.5%를 함유한 늘찬콩이었다. 고 Oleic acid 함량인 동시에 저 Linoleic acid 함량인 검정콩1호는 양질의 지방산을 함유한 매우 유용한 품종이었다. 용도에 따른 단백질, 지방 지방산의 평균함량 중 단백질의 함량은 풋콩 및 올콩용 품종이 가장 높았고, 지방 함량은 장류용 품종이 가장 높았으며, 포화지방산은 장류용품종이 가장 낮았고, 불포화지방산의 함량은 풋콩 및 올콩용 품종이 가장 낮았다. ω-6/ω-3의 비율은 밥밑용 품종이 가장 낮았다. 종피색에 따라서는 단백질 함량은 녹색콩이 가장 높았으며 지방함량은 황색콩이 가장 높았다. 포화지방산은 황색콩과 검정콩이 가장 낮았으며, 불포화 지방산은 갈색콩이 ω-6/ω-3의 비율 또한 갈색콩이 가장 낮게 나타났다.

본 연구의 목적은 oleic acid로 지방생성이 유도된 HepG2 세포에서 자색옥수수 색소 1호 포엽 및 속대 추출물이 간 세포 내 지방생성에 미치는 영향을 구명하는 것이다. 자색옥수수 색소 1호 포엽 및 속대 추출물에 의한 HepG2 세포 내 지방 축적의 변화를 확인하기 위하여 배양된 세포에 oleic acid로 지방 축적을 유도하고 추출물에 의한 중성지방생성 억제 효과를 측정하였으며 추출물을 처리하지 않은 대조군과 추출물을 처리한 실험군의 지방합성 및 축적에 관련된 유전자와 단백질 발현량을 RT-PCR과 Western blot을 통하여 측정하였다. Oil Red O와 Nile Red 염색을 통하여 추출물의 처리로 HepG2 세포 내 중성지방 축적이 억제된 것을 확인하였다. RT-PCR에 의하여 mRNA 발현량을 측정한 결과, oleic acid에 의하여 지방 생성이 유도된 대조군에 비하여 모든 추출물 처리군의 SREBP-1c와 SREBP-1a 유전자 발현량이 유의적으로 감소되었다. Western blot을 실시하여 p-AMPK, p-SREBP1, PPARα, FAS 단백질의 발현량을 측정한 결과, 간에서 지질대사에 관여하는 주요 인자인 SREBP1 단백질의 발현은 추출물의 처리 농도에 따라 유의하게 감소하였으며 지방산의 생합성 경로에 관여하는 주요 효소인 FAS의 단백질 발현향은 모든 처리 농도에서 현저하게 감소된 것이 확인되었다. 본 연구 결과는 자색옥수수 색소 1호 포엽 및 속대 추출물이 간세포 내에서 중성지방의 축적을 억제시키고 지질 합성에 관련된 유전자 및 단백질의 발현을 억제시킴으로써 간 세포 내 지질 축적을 완화할 수 있는 기능성 소재로의 활용가치가 높다고 판단된다.

폴리글리세린지방산에스터 비이온계면활성제는 식품 등에 오래전부터 사용해 왔으며 PEG계 비이온계면활성제의 안전성 문제에 대한 대안으로 제시되고 있다. 폴리글리세린지방산에스터 계면활성제는 친수기인 폴리글리세린과 친유기인 지방산을 결합시켜 합성된다. 친수기인 폴리글리세린은 글리세린, 글 리시돌, 에피클로로히드린 등을 이용하여 중합되는데 폴리글리세린 중합반응의 주요 이슈는 분기·환상형태가 아닌 직쇄형태의 폴리글리세린의 함량을 높이고 중합도의 분포를 좁히는 것이다. 친수기인 폴리글리세린에 지방산계 친유기를 결합시키는 방법에는 에스터화 반응 등의 화학적 합성법과 지방분해효소를 이용한 효소 합성법이 있다. 폴리글리세린지방산에스터 합성의 주요 이슈는 에스터화정도를 조절하면서 반응 수율을 높이고 부반응을 억제하는 것이다.

The objective of this study was to analyze proximate composition, dietary fiber, mineral content, fatty acid composition in Cheonggak (Codium fragile) in order to encourage the consumption of Cheonggak. The proximate composition of Cheonggak was found to be 5.51% moisture, 24.09% crude ash, 15.79% crude protein, 2.47% crude lipid and 45.31% dietary fiber. The major mineral content of Cheonggak was Na 8,950 mg/100 g, Mg 1,252 mg/100 g, Ca 807 mg/100 g, K 457 mg/100 g, and trace mineral content was Fe 26 mg/100 g, Mn 8 mg/100 g, Zn 0.4 mg/100 g. Palmitic acid 36.86% and α-linolenic acid 20.14% were the most contained fatty acids in Cheonggak. The ratio of saturated fatty acids to unsaturated fatty acids was 85.49% while ω-6 fatty acids to ω-3 fatty acids were 59.10%. Based on the proximate composition, dietary fiber, mineral content, and fatty acid composition, Cheonggak was judged to be a major source of dietary fiber and Mg and Ca, and it was deemed to be helpful in promoting health, including the prevention of hyperlipidemia. Cheonggak contained valuable nutrients similar to seaweed, which is produced and consumed the most in Korea. Thus, it is necessary to include Cheonggak in the food items.

한우는 도체형질의 개량으로 높은 개량의 효과를 보이고 있다. 특히 한우의 육질은 등급이 높을수록 식감과 맛이 좋다고 알려져 있기 때문에 가격을 결정하는 핵심적인 요소이다. 식육에서 맛을 결정하는 여러 가지 요인 중 크게 작용하는 부분 중 하나가 풍미이다. 식육의 풍미는 열처리를 통해 발현되고 풍미에 중요하게 영향을 미치는 성분은 지방, 탄수화물 및 수용성 비단백질 물질들이다. 이에 본 연구는 풍미에 영향을 미치는 지방산의 특성을 알아보고 높은 가치의 식육 생산을 위한 개량방향을 제시하기 위해 한우 후대검정우 373두의 등심을 채취하여 지방산과 도체형질의 특성을 알아보았다. 도체중, 배최 장근단면적, 등지방두께, 근내지방도의 성적은 각각 383.73 kg, 83.88 cm2, 10.91 mm, 3.89로 나타났고 한우 등심의 oleic acid (C18:1)와 Linolenic acid (C18:3)의 조성비율은 각각 48.08%와 0.11%로 나타났다. Oleic acid의 유전력은 0.726으로 추정되었고 배최장근단면적과 근내지방도와의 표현형 상관이 각각 0.105와 0.141로 추정되었다. 근내지방도와 배최장근단면적의 표현형은 Oleic acid와 정의 상관을 나타내고 있는 것으로 보아 이 두 형질의 개량은 불포화 지방산 함유량의 증가에도 영향을 미쳐 우수한 풍미를 가진 개체가 생산될 확률이 높아질 것이라고 사료된다.

In this paper, we investigate to determine quality characteristics, fatty acid composition and cytotoxic effect of extracts and fractions from whole Lycopus lucidus Turcz. roots. Additionally, we evaluated cytotoxic activity against the growth of human fibrosarcoma cells (HT-1080) and human gastric adenocarcinoma (AGS), human colon cancer cell (HT-29) lines using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Acetone+methylene chloride (A+M) and methanol (MeOH) extracts from L. lucidus Turcz. were obtained through solvent extraction. Then we further fractionated both extracts with n-hexane, 85% aq. MeOH, n-butanol (n-BuOH) and water. In fatty acid composition, L. lucidus Turcz. contained 33.2% of 18:1n-9 and 1.81% of 18:3n-3, respectively. The incorporation of treatment with A+M and MeOH extracts and n-hexane, 85% aq. MeOH, n-butanol (n-BuOH) and water fractions dose-dependently increased cytotoxicity against the growth of HT-1080 and AGS, HT-29 cancer cells (p<0.05). The A+M extract had a higher inhibitory effect on the growth of all cancer cells in comparison to MeOH extract. Among the fractions, the 85% aq. MeOH and n-hexane fractions showed a higher inhibitory effect after proliferating the three cancer cells. These results suggest that the 85% aq. MeOH and n-hexane fractions have a potential to inhibit the growth of human cancer cell lines.

The objective of this study was to develop a palatability index for evaluating taste quality of pork through correlation and causality between fatty acids and taste related factors. Results of analysis of the components and taste evaluation among varieties showed that the taste quality of Duroc pork was the best. A correlation was found between fatty acids and taste evaluation factors. Saturated fatty acids (SFAs) and oleic acid increased the sweetness and savory taste, the preferred flavors, while sourness and bitterness, the non-preferred flavors, decreased, and thus positively affecting the taste. Polyunsaturated fatty acids (PUFAs) have been shown to have a negative effect on taste by decreasing their preferred taste while increasing their non-preferred taste. In addition, multiple regression between fatty acid and five taste factors showed that stearic acid and oleic acid increased the sweetness and savory taste, while myristic acid decreased the bitterness. Linolenic acid was found to be negatively affecting the taste by increasing non-preferred flavors. In conclusion, SFAs, oleic acid and linolenic acid were found to be the major factors affecting the taste of pork. Therefore, the results of this study can be used as an index to produce delicious pork for pig producers as well as help consumers to trust and purchase high quality domestic pork.