• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1106-1111
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• 2012

It is shown that the risk of chronic disease is increased not only by the concentration of fat in the diet but also by the composition of dietary fatty acids. We investigated the anti-oxidant effects of vitamin E on dietary polyunsaturated fatty acid-fed mice. Ninety male Sprague-Dawley rats were randomly divided into 9 groups: a normal diet group (C), 4 dietary polyunsaturated fatty acid diet groups (OA, LA, LNA, DHA), and 4 dietary polyunsaturated fatty acid diet with 0.05% vitamin E groups (OAE, LAE, LNAE, DHAE). The food efficiency in the dietary polyunsaturated fatty acid diet groups was higher than in the normal diet groups. The concentration of malondialdehyde (MDA) was significantly increased by LA and DHA fatty acids. Vitamin E significantly decreased LA and LHA-induced lipid peroxidation. The activity of superoxide dismutase and glutathione peroxidase was increased in the dietary polyunsaturated fatty acid diet groups compared to the control group, while these were decreased by supplements with vitamin E, except in the OAE group. Also, the protein expression of CYP2E1 was significantly increased in only the LNA group, while these were decreased by supplements with vitamin E. These results taken together indicate that vitamin E may have positive effects on a dietary polyunsaturated fatty acid diet-induced oxidative stress in brain tissue.

• Animal Bioscience
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• v.35 no.5
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• pp.730-739
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• 2022

Objective: This study investigated the effects of dietary n-6:n-3 polyunsaturated fatty acid (PUFA) ratio on growth performance, blood indexes, tissue fatty acid composition and the gene expression in finishing pigs. Methods: Seventy-two crossbred ([Duroc×Landrace]×Yorkshire) barrows (68.5±1.8 kg) were fed one of four isoenergetic and isonitrogenous diets with n-6:n-3 PUFA ratios of 2:1, 3:1, 5:1, and 8:1. Results: Average daily gain, average daily feed intake and gain-to-feed ratio had quadratic responses but the measurements were increased and then decreased (quadratic, p<0.05). The concentrations of serum triglyceride, total cholesterol and interleukin 6 were linearly increased (p<0.05) with increasing of dietary n-6:n-3 PUFA ratio, while that of high-density lipoprotein cholesterol tended to decrease (p = 0.062), and high-density lipoprotein cholesterol:low-density lipoprotein cholesterol ratio and leptin concentration were linearly decreased (p<0.05). The concentration of serum adiponectin had a quadratic response but the measurement was decreased and then increased (quadratic, p<0.05). The proportion of C18:3n-3 was linearly decreased (p<0.05) in the longissimus thoracis (LT) and subcutaneous adipose tissue (SCAT) as dietary n-6:n-3 PUFA ratio increasing, while the proportion of C18:2n-6 and n-6:n-3 PUFA ratio were linearly increased (p<0.05). In addition, the expression levels of peroxisome proliferator-activated receptor gamma (PPARγ) and lipoprotein lipase in the LT and SCAT, and adipocyte fatty acid binding protein and hormone-sensitive lipase (HSL) in the SCAT had quadratic responses but the measurements were increased and then decreased (quadratic, p<0.05). The expression of HSL in the LT was linearly decreased (p<0.05) with increasing of dietary n-6:n-3 PUFA ratio. Conclusion: Dietary n-6:n-3 PUFA ratio could regulate lipid and fatty acid metabolism in blood and tissue. Reducing dietary n-6:n-3 PUFA ratio (3:1) could appropriately suppress expression of related genes in PPARγ signaling, and result in improved growth performance and n-3 PUFA deposition in muscle and adipose tissue in finishing pigs.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.298-304
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• 2000

This experiment was carried out to investigate the changes in pH, proximate composition, pH, VBN, TBA, minerals, and fatty acid of venison extracts, from three slaughtered deers with 180~210 kg live weight (♀, Elk deer, 28~30 months of age) at 4$^{\circ}C$. Proximate composition was not affected by storage periods. The pH, VBN, and TBA ranged from 4.60~4.62, 13.52~15.75 mg%, and 0.20~0/81mg/kg. respectively. The pH, VBN, and TBA gradually increased during storage period (p<0.050. Among minerals, K, P, Na, Mg, and Ca were major mineral contents and the Ca, mg, Na contents significantly decreased (p<0.05) according to the storage period. The major fatty acid found in venison extracts were oleic acid, palmitic acid, stearic acid, linoleic acid. Oleic acid, linolenic acid, and arachidonic acid decreased during storage, but palmitic acid, heptadeanonic acid, and stearic acid increased during the storage. U/S (unsalturated fatty acid/saturated fatty acid) ratio tended to decrease during the storage.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.451-456
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• 2008

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.

• Journal of Nutrition and Health
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• v.19 no.5
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• pp.304-314
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• 1986

To observe the effect of the different level of PUFA and marginal tocopherol supplement on HDL-chol, tissue tocopherol content and fatty acid composition, the rats were supplied either safflower oil or conconut oil with or without tocopherol supplement to the experimental diet. Plasma tocopherol level was not greatly influenced by the different dietary fat and similar effect was observed in the liver but not in the adipose tissue. HDL-chol level was reduced in the high PUFA diet regardless of tocopherol content. No effect by tocopherol supplement was observed in the fatty acid composition of liver and adipose tissue lipid in both dietary PUFA levels . There was also no increase in the content of tissue polyenoid acid by tocopherol in the high PUFA diet . Fatty acid composition of tissue lipid was rather more influenced by dietary fat. Lauric and myristic acid contents were higher in the low PUFA diet and linoleic acd and total polynoic acid content were higher in the high PUFA diet. With tocopherol supplement tocopherol /PUFA ratio of tissue was increased but the ratio of high PUFA diet was significantly lower than that of low PUFA diet. Marginal tocopherol supplement could not reduce the peroxidizability index of high PUFA diet.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.224-232
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• 2020

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.

• Journal of Nutrition and Health
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• v.27 no.10
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• pp.967-978
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• 1994

This study was done to investigate the effect of age and dietary linolenic acid content and the linolenic acid/linoleic acid(LNA/LA) ratio on the lipid metabolism and formation of PGI2 and TXA2. The male Sprague-Dawley rats were fed 6 different with 0.2, 0.4, 0.6 of LNA/LA ratio within either 8% LNA(high LNA) or 4% LNA(low LNA) of fatty acid content for different feeding period(1, 4, 12 month). The dietary fat used were sesame oil, perilla oil, soybean oil and beef tallow. The concentration of serum total lipid, total cholesterol and HDL-C were increased with aging. Triglyceride concentration was decreased in 0.2 ratio of LNA/LA. The lipid content of liver showed similar tendency to that of serum. The ratio of PGI2/TXA2 was increased in 1 month rats and antithrombotic effect was reduced significantly with increasing age. The PGI2/TXA2 ratio was tended to be higher in diet of 0.2 and 0.4 LNA/LA ratio at high LNA level and in diet of 0.6 LNA/LA ratio at low LNA level. Especially PGI2/TXA2 ratio was increased linearly with rising LNA/LA ratio at low LNA level. It seemed that the LNA content and LNA/LA ratio had interaction to increase the antithrombotic effect bychanging TXA2 synthesis. And the dietary fatty acid related effect lowering the serum and liver lipid content, excepting triglyceride, was increased when dietary n3/n6 ratio was high(0.6) at both high and low n3 level. Therefore, it could not be recommended to consume large amount of n3 fatty acid or high ratio of n3/n6 to prevent cardiovascular diseases. These results suggested that the dietary fatty acid ratio of n3/n6 could be determined based on the n-3 content of dietary fat to reduce the risk of cardiovascular disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.539-549
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• 1996

Large bowel cancer correlates tightly to dietary factors such as dietary fiber and fat. Dietary fiber prevents the large bowel cancer in different modes of action which depend upon physicochemical and fermentable properties. Water-soluble fiber is fermented easily by intestinal microbes producing short chain fatty acids ; in contrast, water-insoluble fiber occurs effectively more rapid transit time due to greater bulk of gut content, though it is unfermentable. Not only short chain fatty acid is utilized in the proximal and distal colon as primary energy source, but also it lowers pH in the colon to normalize cellular differentiation and helps to stimulate peri staltic movement by acting as an osmotic laxative. In particular, butyric acid may also regulate gene expression and cell growth, though it is an important respiratory fuel for the colonocyte. Since dietary fiber and non-digestible oligosaccharides are the major source of butyric acid, this provides a possible link between dietary fiber and oligosaccharide and prevention of large bowel cancer. But, as with many links between dietary fiber and large bowel cancer, a direct casual association has not been established. In addition, RDA of dietary fiber which is 20~25g/day for adult Japanese, appears to be reasonable for the defecation once daily and the prevention of large bowel cancer.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.107-114
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• 2006

A total of 180 Arbor Acre broilers (35 days of age) were fed a diet containing 0%, 0.6%, 1.2%, 1.8%, 2.4% or 4.8% conjugated linoleic acid (CLA) for 3 weeks then slaughtered at week 1, 2 and 3. Thigh and breast muscles were seamed out, vaccum-packed prior to storage in a chill for days 7 to analyse thiobarbituric acid reactive substances (TBARS). The accumulation of CLA in breast and thigh muscles was increased significantly (P<0.05) as the CLA level was increased, but no significant difference amongst the treatments. The contents of saturated fatty acids were significantly increased(P<0.05) with an increase of dietary CLA level, but those of unsaturated fatty acids were significantly decreased (P<0.05). The content of mono unsaturated fatty acid (MUFA) was decreased as dietary CLA level increased, even though that of poly unsaturated fatty acid (PUFA) had a little difference between dietary CLA level. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.306-314
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• 2003

Bio-hydrogenation of $C_{18}$-unsaturated fatty acids released from the hydrolysis of dietary lipids in the rumen, in general, occurs rapidly but the range of hydrogenation is quite large, depending on the degree of unsaturation of fatty acids, the configuration of unsaturated fatty acids, microbial type and the experimental condition. Conjugated linoleic acid (CLA) is incompletely hydrogenated products by rumen microorganisms in ruminant animals. It has been shown to have numerous potential benefits for human health and the richest dietary sources of CLA are bovine milk and milk products. The cis-9, trans-11 is the predominant CLA isomer in bovine products and other isomers can be formed with double bonds in positions 8/10, 10/12, or 11/13. The term CLA refers to this whole group of 18 carbon conjugated fatty acids. Alpha-linolenic acid goes through a similar bio-hydrogenation process producing trans-11 $C_{18:1}$ and $C_{18:0}$, but may not appear to produce CLA as an intermediate. Although the CLA has been mostly derived from the dietary $C_{18:2}$ alternative pathway may be existed due to the extreme microbial diversity in the reticulo-rumen. Regardless of the origin of CLA, manipulation of the bio-hydrogenation process remains the key to increasing CLA in milk and beef by dietary means, by increasing rumen production of CLA. Although the effect of oil supplementation on changes in fatty acid composition in milk seems to be clear its effect on beef is still controversial. Thus further studies are required to enrich the CLA in beef under various dietary and feeding conditions.