• Bulletin of the Korean Chemical Society
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• 제30권1호
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• pp.245-248
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• 2009

• 한국축산식품학회지
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• 제18권4호
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• pp.339-347
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• 1998

The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4$^{\circ}C$) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p＜0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p＜0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p＜0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.

• Journal of Animal Science and Technology
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• 제48권1호
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• pp.107-114
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• 2006

CLA를 이용한 고품질 기능성 육계의 생산 가능성을 알아보기 위해 첨가수준과 급여기간에 따른 부위별 CLA 축적율과 지방산 조성 및 지방산패도를 분석하였다. CLA 축적율은 첨가수준이 증가할수록 유의적으로(P<0.05) 증가하였으며, 급여기간에 따라서도 다소 증가하는 경향을 보였다. 그러나 급여 1주와 급여 2주 및 3주의 비교에서 큰 차이는 나타나지 않았다. CLA 첨가수준에 따른 포화지방산은 증가하는 경향을 보였지만, 불포화 지방산은 감소하는 경향을 보였으며, 특히 CLA와 가장 비슷한 구조를 가지고 있는 linoleic acid(C18:2)는 CLA 함량이 증가한 만큼 감소하는 경향을 나타내었다. CLA 첨가수준에 따른 지방산패도의 변화는 첨가수준이 증가함에 따라 낮게 나타났으며, 대조구에 비해 처리구가 낮게 나타났다. 이상의 결론은 근육내 CLA 축적을 극대화 시키기 위한 최적의 급여기간은 1주이며, 지방산패도의 효과적인 억제를 위해서 첨가수준 4.8%가 가장 적합하다는 것을 나타낸다.

• Bulletin of the Korean Chemical Society
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• 제7권3호
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• pp.179-182
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• 1986

A major polyacetylene compound from Panax ginseng roots, heptadeca-1-en-4,6-diyn-3,9,10-triol, was irradiated with 300 nm UV light to obtain a photooxidized acetylenic compound having the conjugated en-on-diyne chromophore, heptadeca-1-en-4,6-diyn-9,10-diol-3-one. The same oxidation product was obtained exclusively by 4-(dimethylamino) pyridinium chlorochromate at room temperature.

• Asian-Australasian Journal of Animal Sciences
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• 제30권1호
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• 한국축산식품학회지
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• 제37권2호
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• pp.254-263
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• 2017

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) $a^*$ values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2013년도 제45회 하계 정기학술대회 초록집
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• pp.280-280
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• 2013

In green plants, energy generation is accomplished through light-harvesting photosystem, which utilize abundant visible light and multi-stepwise redox reaction to oxidize water and reduce NADP+, transferring electrons efficiently with active cofactors1. Inspired by natural photosynthesis, artificial solar water-splitting devices are being designed variously. However, the several approaches involving immobilization2, conjugation3, and surface modification4 still have limitations. We have made artificial photosynthesis templates by self-assembling tyrosine-based peptide to mimick photosystem II. Porphyrin sensitizer absorbing blue light strongly was conjugated with the templates and they were hybridized with cobalt oxide through the reduction of cobalt ions in an aqueous solution. The formation of hybrid templates was characterized using TEM, and their water oxidation performance was measured by fluorescence oxygen probe. Our results suggest that the bio-templated assembly of functional compounds has a great potential for artificial photosynthesis.

• 한국식품과학회지
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• 제32권1호
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• pp.62-68
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• 2000

본 연구는 CLA를 이용한 다기능성 육제품의 제조 가능성을 알아보고자 첨가하는 지방의 일부를 CLA로 대체하여 돈육 patty를 제조하여 실험하였다. 제조된 patty를 $4^{\circ}C$의 냉장온도에서 11일 동안 저장하면서 이화학적 성질, 지방산 조성, 콜레스테롤 및 CLA 함량을 조사하였다. 조단백, 조지방은 유의적인 차이를 나타내지 않았지만, 조회분과 함유수분을 CLA 첨가 수준이 증가할수록 유의적으로 낮아지는 경향을 보였다. TBARS는 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 결과를 보였으며, 저장기간이 경과함에 따라 모든 처리구가 유의적으로 증가하였다. Nitrite 함량은 CLA 첨가량이 증가할수록 유의적으로 감소하였으며, 콜레스테롤 함량은 CLA 첨가수준이 증가할수록 유의적으로 감소하는 경향을 나타내었고, CLA 첨가량이 증가할수록 CLA 축적량은 증가하였다. 이상의 결과 patty 제조시 CLA 첨가는 제품특성에 영향을 미치지 않으면서 제품의 저장기간의 연장, 콜레스테롤 함량 감소, nitrite 함량의 감소효과를 나타내어 고급 patty생산이 가능하리라 사료된다.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.180-186
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• 2007

In this study, we examined the effects of different water activities (Aw: 0.3, 0.5, and 0.8) on the lipid composition and oxidation of wheat flour after 28 days of storage in the dark at $60^{\circ}$C. The lipid content of the flour was 2.7%, and had decreased significantly (p<0.05) at the end of the storage period. Decrease in monoacylglycerol and increase in free fatty acids were observed, however, phosphatidic acid, phosphatidylglycerol, and phosphatidylinositiol were not detected after storage. Phosphatidylehtanolamine was more stable than phosphatidylcholine during the dark storage of flour. The flour lipids consisted of palmitic (18%), stearic (1%), oleic (14%), linoleic (63%), and linolenic (4%) acids, and the relative content of linolenic acid decreased after 28 days of storage. The conjugated dienoic acid content of the flour lipid had increased due to lipid oxidation during dark storage. Hydrolysis of neutral lipids and glycolipids, and lipid oxidation, were higher in the flour stored at Aw 0.8 than in the flour stored at Aw 0.3 or 0.5.

• Applied Biological Chemistry
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• 제40권4호
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• pp.283-288
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• 1997

1% linoleic acid를 함유하는 수용성 완충용액과 LDL(low-density lipoprotein, 1 mg protein/ml)을 함유하는 수용성 완충용액 각각에 $H_2O_2$와 $FeCl_2$를 가하여 유발된 산화과정 중 한국산 홍삼 extract(red ginseng extract; RGE)에 대한 산화방지활성을 비교물질로 ${\alpha}-tocopherol$을 사용하여, HPLC를 이용한 MDA(malondialdehyde) 정량법과 fluorometry를 이용하여 측정 비교하였다. LDL(0.25 mg protein/ml)에서 생성된 conjugated diene도 spectrometry로 측정하였다. Linoleic acid를 기질로 사용한 경우, MDA 생성량으로 비교한 산화방지효과에 있어서 1000 ppm RGE의 첨가로 71.8%의 우수한 산화저해율이 나타났으며, 이때 비교물질로 사용한 100 ppm ${\alpha}-tocopherol$의 경우에는 76.1%이었다. LDL(1 mg/ml)을 기질로 사용하였을 경우에는 RGE 200 ppm 첨가시 가장 우수한 항산화효과가 나타났으며, 이때의 산화저해율은 25.2%이었고, 100 ppm ${\alpha}-tocopherol$의 경우는 21.2%이었다. 또한 LDL(0.25 mg protein/ml)을 기질로 사용하여 생성된 c-diene을 측정한 경우에도 50 ppm RGE의 첨가로 44.2% 저해효과가 입증되었다.