• Journal of Nutrition and Health
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• v.55 no.1
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• pp.120-140
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• 2022

Purpose: The purpose of the study was to investigate whether adherence to the Korea Healthy Eating Index (KHEI) was associated with metabolic syndrome and risk markers. Methods: The participants included 8,345 adults, aged 20-59 years, who took part in the 7th Korea National Health and Nutrition Examination Survey (KNHANES). The data were analyzed using a complex-sample t-test, the Rao Scott χ²-test, and logistic regression analysis on the SPSS v. 26.0 software. The participants were divided into four groups by quartiles of KHEI scores. Results: The average KHEI score was 61.06 points out of 100, and the women's score (62.50 points) was significantly higher than that of men (59.63 points). The KHEI quartiles status showed significant differences by age (p < 0.001), household income (p < 0.001), smoking status (p < 0.001), and food security. Specifically, the KHEI quartiles in the men showed significant differences in education (p < 0.001) and economic activity (p < 0.001) whereas those of women showed significant differences in alcohol-consumption (p < 0.001), depression (p < 0.01) and eating-out (p < 0.001). As the KHEI scores increased, the proportion of subjects with an energy intake below the estimated energy requirement (EER) was lower, and significantly better levels of intake were observed for carbohydrate, protein, vitamin C, calcium, vitamin B₁, vitamin B₂, and niacin. The incidence of the metabolic syndrome risk factors, hypertriglyceridemia and hyperglycemia for men and hypertension, and hyperglycemia for women showed significant differences. The KHEI scores were inversely associated with abdominal obesity, hypertriglyceridemia, low high-density lipoprotein cholesterol, hyperglycemia, hypertension, and metabolic syndrome. Conclusion: Based on these results, we conclude that higher adherence to the KHEI was associated with lower metabolic syndrome risk factors and incidence of the metabolic syndrome.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.629-640
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• 2023

Purpose: Non-alcoholic fatty liver disease (NAFLD) is characterized by the accumulation of fat in the liver which is not a result of excessive alcohol consumption. Its global prevalence was estimated to be approximately 32% in the years 1994-2019. More than half of obese individuals and patients with diabetes are reported to have NAFLD as a comorbidity. This study aimed to investigate the impact of the autumn olive (Elaeagnus umbellata Thunb.) berry on insulin resistance and steatosis in rats fed a high-fructose diet. Methods: Six-week-old Wistar rats were divided into four groups. The control group received a diet consisting of 65% corn starch, while the fructose and experimental groups were fed a diet comprising 65% fructose (FRU) and an FRU diet containing 0.5% (low-dose autumn olive berry group; LAO) or 1.0% (high-dose autumn olive berry group; HAO) ethanol extract of autumn olive berry, respectively, for 10 weeks. Results: The HAO group exhibited significantly lower blood glucose levels compared to the fructose-fed group. Both the LAO and HAO groups showed a substantial reduction in serum insulin levels and insulin resistance when compared to the fructose-fed group. The consumption of LAO and HAO significantly ameliorated dyslipidemia and reduced the levels of triglycerides in the liver compared to the fructose-fed group. Additionally, the consumption of HAO resulted in lower serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities compared to the fructose group. The hepatic expression of the sterol regulatory element-binding protein-1c (SREBP-1c) and carbohydrate-responsive element-binding protein (ChREBP) was significantly reduced in the LAO and HAO groups compared to the fructose group. Conclusion: Autumn olive berries improved steatosis by ameliorating insulin resistance and down-regulating the lipogenesis proteins in rats fed on high fructose diet.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.411-418
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• 1997

The purpose of this research was to investigate the effects of 10%(w/w) of various dietary fiber, pectin(P), lignin(L), cellulose(C) and fiber-free (F) on lipid content of serum, liver and intestinal tissues in rats fed 10% coix oil (C)-or lard(L)-1% cholesterol diets for four weeks. The lard pectin(LP) group was the lowest In body weight gain and feed intake. Liver weight was not affected by dietary fiber and fat sources, and intestinal weight was higher in pectin(CP, LP) groups than in the other groups. Serum cholesterol was significantly lower in pectin(CP, LP) groups than in fiber-free(CF, LF) groups, and was higher in lard fiber-free(LF) than In the other groups(p＜0.05). Serum triglycerides was significantly lower in coix oil pectin(CP) and lignin(CL, LL) than in fiber-free(CF, LF) groups. Liver total lipid and cholesterol content was significantly lower In pectin than In lard fiber-free group, and liver triglycerides was lower in coix oil pectin(CP) than in fiber-free groups (p＜0.05). Lipid content of intestinal tissue was not affected by dietary fiber source. But total lipid and triglyceride content of intestinal tissues was significantly lower, and cholesterol content was higher in coix oil than in lard group(p＜0.05). These results indicate that pectin and lignin reduced serum cholesterol. Pectin also decreased total lipid, cholesterol and triglyceride contents of liver in rats fed either coix oil-or lard-cholesterol diets whereas lignin did not affect liver lipid content.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.15-21
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• 1985

This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish, Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid, while the phospholipid contents in bound lipid were 4 times higher than those in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon (55.12-64.33%) in bound lipid. The phospholipid was mainly composed of phosphatidyl choline (52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine (13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were C16:0 (28.37%, 21.99%), C18:1 (12.01%, 11.52%), C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0 (14.81%, 18.94%), C18: 1 (25.93%, 10.89%) and C22:6 (9.95%,23.44%), respectively. The total essential fatty acid (TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat ${\omega}3-HUFA$ contents of polar lipid were 1.5-2.0 times higher than nonpolar lipid and also ${\omega}3-HUFA$ content of bound lipid was slightly higher than that of free lipid. There were significant differences in the lipid classification and its fatty acid composition between free and bound lipids and/or in various tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.809-817
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• 2011

This study was performed to determine the effects of hamburger patties added sea tangle powder and/or cooked rice on postprandial plasma glucose and lipid levels. Four patties were prepared; one control patty (C) and three experimental patties (L, LI, and LII). L was the patty with sea tangle powder substituted for 2.5% of meat while LI and LII were the patties with cooked rice containing sea tangle powder substituted for 25% and 50% of meat, respectively. Ten healthy women voluntarily participated in the clinical test. Plasma glucose and lipid levels were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each of the four patties. After consuming L, LI, or LII, changes in area under curve (${\Delta}$-AUCs) of plasma glucose, triglyceride, total cholesterol, and LDL-cholesterol were significantly lower than that after consuming C. However, ${\Delta}$-AUCs of plasma HDL-cholesterol after consuming L, LI, or LII were significantly higher than that after consuming C. These results indicate that the patty substituted with 2.5% sea tangle powder for meat might improve blood glucose concentration, whereas patties substituted with cooked rice containing 25% or 50% sea tangle powder might ameliorate plasma lipid profiles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.19-24
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• 1989

Changes in lipid components of powdered Katsuobushi during processing such as boiling, smoke-drying were examined. The total lipid (TL) in raw skipkack was $1.8\%$ and it consisted of $79.2\%$ neutral lipid (NL), $7.8\%$ glycolipid (GL) and $12.5\%$ phospholipid (PL), while powdered Katsuobushi product showed $4.5\%$ TL which consisted of $82.5\%$ NL, $9.2\%$ GL and $8.3\%$ PL. The contents of triglyceride, digalactosyl diglyceride, phosphatidyl choline and phosphatidyl ethanolamine decreased when free fatty acid, diglyceride and monogalactosyl diglyceride increased during processing. Also formation of Iysophosphatidyl choline was identified in PL of product. Total fatty acid contents of raw fishes, boiled sample, 1st smoked sample and powdered Katsuobushi were 721.8mg, 589.8mg, 549.6mg and 473.1mg expressed in $C_{23:0}$ as the equivalents of fatty acid contents. Most fatty acid contents of TL revealed a tendency to decrease during processing, there were about $43\%$ decrease in polyenes, $36\%$ decrease in monoenes, and $26\%$ decrease in saturates quantitatively. The major fatty acids in TL, NL, GL and PL of samples were generally $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}$ and $C_{22:6}$.

• Applied Biological Chemistry
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• v.29 no.3
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• pp.318-323
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• 1986

We empolyed gel filtraction, polyacrylamide gel electrophoresis, amino acid autoanalyzer, thin layer chromatography for determining protein and lipid composition in walnut. The walnut contained 22.18% of crude protein and 64.23% of crude lipid. Glutamic acid (38.60%) was the major amino acid in soluble protein, followed by arginine and aspartic acid. The sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed 12 band in soluble protein of walnut, and collection rate of main protein fraction purified by Sephadex G-150 was 60.67%. The molecular weight for the main protein was estimated to be 43,000. The lipid fraction obtained by silicic acid column chromatography were mainly composed of about 93.05% neutral lipid, whereas compound lipid was only 7.0% level. Among the neutral lipid by thin layer chromatography, triglyceride was 82.05%, sterol ester and free fatty acid were 3.86% and 4.80%, repectively. The predominant fatty acids of total and neutral lipids were linoleic acid $(64.48{\sim}69.98%)$ and oleic acid $(13.89{\sim}15.36%)$. The major fatty acids of triglyceride separated from neutral lipid were linolenic acid (69.98%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.109-114
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• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.

• Microbiology and Biotechnology Letters
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• v.32 no.1
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• pp.29-36
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• 2004

$\alpha$-Cyclodextrin glucanotransferase excreted from a newly isolated Geobacillus thermosacchalytycus was purified through the ultrafiltraion, hydrophobic Sepharose CD-4B affinity chromatography, and gel filtration on Sephadex G-75, respectively. The molecular weight of the purified CGTase was 69 kDa and its N-terminal amino acid sequence was determined to be Asn-Leu-Asn-Lys-Val-Asn-Phe-Val-Ser-Asp-Val-Val-Val-Gln-Ile. The optimum pH and temperature were pH 6.0 and$ 60^{\circ}C$, respectively, and stably at the pH range of 6.0-8.0 and $60^{\circ}C$ in the presence of $Ca^{++}$. The excreted CGTase from the thermophilic G. thermosacchalytycus was $\alpha$-type showing a high coupling activity for the transglycosylation on various glucosides. The coupling reaction was carried out according to the random ternary complex mechanism.m.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.91-95
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• 2009

To examine physico-chemical properties of the polysaccharide extracted from liquid-cultured mycelia of Schizophyllum commune, each the polysaccharide was extracted with hot water treatment and then fractionated with ethanol, alkaline solution and ultrafiltration. And we determined carbohydrate contents, composition of amino acids, infra-red spectrum and viscosity. Carbohydrate contents of polysaccharide treated with ethanol and ultrafiltration were 72.0% and 62.3%, and proteins content were 15.3% and 32.0% respectively. The carbohydrate consisted of four monosaccharides and the protein contained 16 amino acids. The polysaccharide obtained from ultrafiltration was shown an absorption band characteristic of the ${\beta}$-glycosidic linkage by infra red spectra. These results suggest that the polysaccharide extracted from Schizophyllum commune showed the characteristics of proteinbounded polysaccharide, and it was ${\beta}$-glycosidic linkage with strong viscosity.