The objective of this study was to determine the feeding effect of a diet containing Cordyceps with fly pupa on the changes in blood lipid profile from broiler chickens, fatty acids and thiobarbituric acid reactive substances (TBARS) in chicken meat. A total of 360 chicks (Ross strain 308) were divided on hatch day into four treated groups with respect to a 35-day feeding regimen: T1 (control group), T2 (2.0% Cordyceps with fly pupa), T3 (3.5% Corceps with fly pupa) and T3 (5.0% Cordyceps with fly pupa). Blood triacylglyceride and total cholesterol level was significantly decreased by 5.32-10.63% and 9.23-12.62%, respectively, in groups T2, T3 and T4 when compared to T1 (p<0.05). Water holding capacity was significantly highest in T2 (p<0.05), while there were no significant differences among groups T2, T3 and T. In chicken meat, the ratio of saturated fatty acid to unsaturated fatty acid was high in the T3 and T4 groups, the ratio of n-6 to n-3 fatty acid was low in the T2, T3 and T4 groups and oleic acid (18:1n-9) was high in the T2, T3 and T4 groups, when compared to T1 (p<0.05). TBARS tended to increase according to the storage time (in days), and was significantly lower in the chicken thigh muscles with skin in groups T2, T3 and T4 as compared to T1 (p<0.05). These results suggest that a diet containing 2.0-3.5% of Cordyceps with fly pupa may decrease blood lipid and improve both the shelf-life and quality of broiler chicken meat.

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ± SD%] bread (54.04 ± 5.27), pastry (53.41 ± 4.80), and whipping cream cake (70.09 ± 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2.36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1%, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows : 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.

Treponema denticola is a gram-negative anaerobe that can cause periodontal disease. The adhesion of this bacterium to host tissues is considered to be the primary event in the colonization and infection of a host. Fibrinogen is generally found in damaged tissues resulting from periodontitis. The binding ability of T. denticola to fibrinogen may therefore be an important virulence factor in inducing periodontal diseases. It has been reported recently that oral spirochetes can be labeled with fluorescent fatty acids and we speculated that this labeling method could be used in an oral spirochete binding assay. The binding of several different strains of T. denticola to immobilized human fibrinogen was therefore tested using the fluorescent fatty acid labeling method. In the case of immobilized fibrinogen, the T. denticola ATCC 35405 strain showed saturable binding to immobilized fibrinogen. Indeed, all four different T. denticola strains tested in this experiment, T. denticola ATCC 35405, T. denticola ATCC 33520, T. denticola ATCC 35404 and T. denticola OTK showed binding to fibrinogen. The fluorescent fatty acid labeling method thus shows utility in binding assays for T. denticola, different strains of which can generally bind to immobilized fibrinogen.

근적외선 분광 분석법을 이용하여 참깨의 지방함량의 신속측정 가능성에 대해서 연구하였다. 검량식의 기본 모형은 다중 회귀 모형으로 하였으며, 회귀 모형의 독립 변수의 선택은 step-wise법을 이용하였다. 1. 참깨의 121점 중 지방산 함량 분포는 palmitic acid(IT028899-7.2%, IT169359-10.0%), stearic acid(IT028897-4.5%, IT028910-7.0%), oleic acid(IT170020-32.2%, IT156371-46.5%), linoleic acid(IT156348-36.5, IT169926-49.6%), 그리고 linolenic acid(IT169316-0.2%, IT156367-0.6%)로 나타났다. 2. 지방함량을 예측하기 위해서 검량선 작성시 종래의 화학적 방법에 의한 분석치와 NIRS 분석치 와의 상관계수는 oleic acid(r2-0.834) and linoleic acid(r2-0.925)로 판단되어 linoleic acid의 이용은 가능할 것으로 판단되었다.

한국의 농업유전자원센터로부터 분양받은 40점과 국내에서 수집되어진 28점을 포함한 총 68점의 아주까리 유전자원에 대한 종실특성과 지방함량 및 지방산 조성을 구명하고, 그 상호관계를 파악하여 육종 및 재배기술의 기초자료로 이용고자 수행하였으며 요약한 결과는 다음과 같다. 1. 종실 100립중의 평균은 26.6 g이었으며, 그 범위는 최소 20.1 g부터 최대 37.1 g이었다. 종실 1 l중의 평균은 481.1 g이었으며, 범위는 407.2~531 g이었다. 2. 종실길이의 평균은 12.3 mm이었으며, 범위는 10.1~14.9mm이었고, 종실넓이는 평균 5.7 mm이었으며, 범위는 4.8~6.4mm이었다. 3. 유전자원의 지방함량의 평균은 47.8%이었으며, 그 범위는 최소 41.6%에서 최대 57.2%이었고, 지방함량이 50%이상인 자원은 6종으로서 IT032142, IT104010, IT104993, IT162783, CCB056 및 CCB057이었다. 4. 포화지방산인 palmitic acid(16:0)와 stearic acid(18:0)의 함량의 범위는 각각 0.9~1.8%와 1.0~2.1%이었다. 불포화지방산인 oleic acid(18:1)의 함량의 범위는 3.6~6.5%이었고, linoleic(18:2) 및 linolenic acid(18:3) 함량의 범위는 각각 4.7~7.3% 및 0.5~1.2%이었다. Ricinoleic acid(18:1-OH) 함량의 평균은 86.2%로 아주까리의 지방산에 있어서 대부분을 차지하였고, 범위는 82.5~88.7%이었다. 5. 종실의 지방함량, palmitic, stearic, oleic, linoleic 및 linolenic acid는 ricinoleic acid 및 불포화지방산과는 부의상관, 포화지방산과는 정의 상관이었다. ricinoleic acid는 포화지방산과는 부의 상관, 불포화지방산과는 정의 상관이었고, 포화지방산과 불포화지방산과는 부의 상관이었다.

Hydroxy fatty acids have gained important attentions because of their special properties such as higher viscosity and reactivity compared to non-hydroxy fatty acids. The new bacterial isolate Pseudomonas aeruginosa (PR3) had been well studied to produce mono-, di-, and tri-hydroxy fatty acids from different unsaturated fatty acids. Of those hydroxy fatty acids, 7,10-dihydroxy-8(E)-octadecenoic acid (DOD) was produced with high yield from oleic acid by P. aeruginosa PR3. Mostly, the substrates used for the production of hydroxy fatty acid by microorganisms were free fatty acids or synthetic lipids. However, it is highly plausible to use vegetable oils containing oleic acid such as olive oil for DOD production by P. aeruginosa PR3. As a first step to address the utilization of olive oil as a substrate for DOD production, we tried to determine the effect of vessel type on DOD production from olive oil by P. aeruginosa PR3. Of two different flask types of normal flask and baffled-flask, baffled-flask was highly effective for DOD production with all the media tested. Maximum increase of productivity by baffled-flask represented 221% with the medium supplemented with whey powder instead of lactose. Results from this study demonstrated that vessel type and medium composition could be both significant factors for DOD production from olive oil by P. aeruginosa PR3.

This study aims to identify DNA marker related to health index which is derived from fatty acid composition of Hanwoo meat. We investigated a genetic association between two SNPs (-867G>C and 878C>T) of SCD gene and health indexes. Two health index values (index of atherogenicity and index of thrombogenicity) were derived from a combination of fatty acid composition. Phenotypic correlation indicated that oleic acid (C18:1) was negatively correlated to index of atherogenicity (-0.84) and index of thrombogenicity (-0.91), respectively. Statistical analysis revealed that 878T>C SNP was significantly associated with IA (index of atherogenicity, p=0.012) and IT (index of thrombogenicity, p=0.006). There was no association between the regulatory SNPs (-867G>C and -877Gdel) and health indexes. Haplotype analysis detected 4 main haplotype (GdelT; 0.004, GdelC; 0.344, CGT; 0.350 and CGC; 0.261) in Hanwoo. The GdelT haplotype was significant on IA and IT. The effect of GdelT haplotype showed increasing IA and IT values, while GdelC haplotype has a decreasing IA and IT value in Hanwoo. In conclusion, the 878C>T SNP in the SCD gene seems to have an effect on this health index and might be implemented into animal breeding program.

This study was conducted to evaluate the effects of dietary Korean red pine bark extract as an antibiotic replacements on cholesterol, fatty acids and the shelf-life of chicken meat. To accomplish this, chickens were fed the optimal level of red pine bark extract that was found to replace antibiotics in the diet of broilers. A total of 180 male broilers(Ross strain 308) were divided into three treated groups, T1(control group), T2(8 ppm of avilamycin) and T3(65 ppm of red pine bark extract per kg diet). The lipid content was reduced by 24.67% and 20.49% in T3 group, while the cholesterol level also decreased significantly in the T3 group by 20.49% and 20.55% when compared to the T1 and T2 groups, respectively. In addition, the saturated fatty acid level was lower in the T3 group than in the T1 and T2 groups, while the unsaturated fatty acid level of the T3 group was significantly higher than those of the other groups. The TBARS value of chicken thigh muscle containing its skin on the 7th day of low temperature storage was significantly lower by 23.86% and 21.17% in the T3 group than in the T1 and T2 groups, respectively. Evaluation of the color of the meat revealed that the L*value (lightness) and b*value(yellowness) were higher in the T3 group than in the T1 and the T2 groups, but that the pH was significantly lower in the T3. Based on the results of this study, the addition of 65 ppm red pine bark extract to the diet of broilers should improve their meat quality with respect to the lipid contents and shelf-life when compared to the addition of antibiotics.

본 연구는 한약재 (결명자, 계피, 산초, 감초) 추출물의 반추위내 발효와 미생물 활성에 대한 효과를 구명하기 위하여 수행되었다. In vitro 건물소화율은 계피와 산초 추출물 첨가구에서는 0시간대, 감초 추출물 첨가구에서는 3시간대에 대조구에 비해 현저히 (P<0.05) 낮았다. 한약재 추출물 첨가에 따른 발효 시간대별 휘발성 지방산 조성의 변화는 3시간대에서만 처리간 유의성이 인정되었는데, acetate 비율은 대조구가 천연 추출물 첨가구보다 유의적으로 높았으나, butyrate, isobutyrate, isovalerate 및 valerate은 대조구에서 가장 낮았다 (P<0.05). 미생물 성장율은 발효 3시간대에서 결명자 첨가구를 제외한 한약재 첨가구에서 대조구에 비해 유의적(P<0.05)으로높았으나다른발효시간대에서는차이가없었다 이상의 결과로부터 한약재로 사용되고 있는 계피, 산초 및 감초 추출물을 in vitro 반추위 배양액에 첨가하였을 때, 발효초기에 반추위 미생물의 활성을 억제하는 경향은 있었으나 미생물 성장에 대한 억제 효과는 없는 것으로 나타났다.

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage

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.

Managing the fatty acid composition of grazing ruminant diets could lead to meat and milk products t㏊t have higher conjugated linoleic acid (CLA) concentrations, but forage fatty acid dynamics must be more fully understood for a range of forages before grazing systems can be specified. The fatty acid profiles of 23 different forages, including grasses, legumes and wild forage plants were determined. Linolenic(C18:3, 41.1~58.6% of fatty acid), linoleic(C18:2, 10.1~27.4% of fatty acid), and palmitic(C16:0, 9.8~18.0% of fatty acid) acids were the most abundant fatty acids in all species, together representing ~96% of the fatty acids present. Concentrations of fatty acids declined as plants developed, but the fraction contribution of each fatty acid to total fatty acids remained relatively stable over time.

단기간 침수처리에 의한 유채의 영양생장과 생식생장기의 생리적 반응, 지방산 조성과 수확량에 관하여 조사하였다. 영양생장 단계에서 10일과 생식생장 단계에서 4일 침수한 결과를 영양생장과 생식생 장기 모두 광합성, 기공전도도와 증산량은 침수처리 기간과 회복시기에 현저하게 감소하였다. 침수처리가 끝난 처리구에서 광합성과 기공전도도는 2~3일 내에 대조구와 비슷한 경향을 보였다. 침수처리된 작품의 지방산 조성은 대조구에 비해 통계적 유의성의 차이를 보이지 않았지만 수확량과 관련된 요인들에서 현저하게 감소함으로 생식생장 단계에서의 단기간 침수처리가 수확량 요인에 큰 영향을 줌으로서 종자 수확량에 영향을 미칠 것으로 사료된다.

Behaviors of saturated fatty acid halides (CI4, C16, C18) were measured by LB method when the molecules were stimulated by pressure. The saturated fatty acid halides were deposited on the indium tin oxide(lTO) glass by the LB method. The average organic ultra thin film size and the surface roughness of the fatty acid halides thin films were investigated using AFM. It was found that AFM images show small surface roughness (2.5~5.0 nm) and the organic ultra thin film size of 2.5~12 nm. Both aggregations and pin-holes were also seen on the AFM images. However we found that the surface roughness. These effects seem to be reasonable to be related to the increase of the organic ultra thin film size of fatty acid halides.

본 시험은 질소시비 수준과 재생기간이 툴페스큐와 버뮤다그라스의 지방산 조성과 버뮤다 그라스의 사초생산성에 미치는 영향을 평가하기 위하여 국립축산과학원 제주출장소 시험포장에서 2006년 6월부터 2007년 12월까지 수행되었다. 톨페스큐의 식물체내 지방산 조성은 팔미틱산(C16:0), 리놀산(C18:2)과 리놀렌산(C18:3)이 총지방산의 87(N-0), 88(N-50), 88(N-100)%를 차지하였으며 질소시비수준에 따라 뚜렷한 차이가 나타나지 않았다