• Journal of Nutrition and Health
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• v.31 no.5
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• pp.921-926
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• 1998

The purpose of this study was to investigate the potential hypolipidemic effect of adlay extract in streptozotocin-induced diabetic rats. Fifty six rats were fed either a control diet or adlay extract diets of : Methanol 1%(Ml%) ; Methanol 2%(M2%) ; Methanol 4%(M4%) ; Chloroform-Methanol 1%(CMl%) ; Chloroform-Methanol 2%(CM2%) ; Chloroform-Methanol 4%(CM4%) for 3 weeks. The amount of extracts added was 1%, 2% or 4% by diet weight respectively. The levels of glucose, total cholesterol(TC), high-density-lipoprotein cholesterol (HDL-C), free-fatty acid(FFA) and triglyceride(TG) in plasma, liver and skeletal muscle were compared. Among diabetic rats, there were no significant differences in the plasma level of glucose and TC regardless of a different extraction procedure or different amount of extracts added. While the plasma 7G level tended to increase with times passed in diabetic control group, was not increased with times passed in CM groups and was significantly lower in CM groups at 3rd week. Compared to the diabetic control group, the levels of FFA tended to be lower in all M groups and were not different in all CM groups. The levels of HDL-cholesterol were not different in all M groups and were significantly lower in all CM groups than diabetic control group. Compared to diabetic control group, liver triglyceride level was lower in M4% group and no significant difference was seen in Ml%, M2% and all CM groups. Muscle triglyceride level tended to be lower in Ml%, M2% and CM2% group and significantly was lower in M4% and CM4% group. Thus, it can be suggested that a CM extract of adllay could have a potential hypotriglyceridemic effect on diabetic subjects. (Korean J Nutrition 31(5) : 921∼926, 1998)

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.176-179
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• 2001

The present study was designed to investigate the hypoglycemic activity and lipid metabolism of ethanol (EtOH) extract from the aleurone layer of anthocyanin-pigmented (AP) rice in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats weighing 210~240 g were divided into 4 groups, normal, diabetic control, and two experimental groups, and diabetes in rats was induced by injection of STZ (45 mg/kg, body weight) into tail vein. The EtOH extract of the powdered aleurone layer of AP rice was administered orally in diabetic rats for 14 days. In order to find the hypoglycemic effects in the animal model, the body weight, plasma glucose levels, cholesterol, HDL-cholesterol, triglyceride (TG), free fatty acid (FFA), aspartate aminotransferase (AST) and alanine amino- transferase activities (ALT) were determined. Oral administration of 1.0 81kg on the EtOH extract for 14 days resulted in a significant reduction in blood glucose, ALT, TG and FFA. However, in the case of 2.0 g/kg, the hypo-glycemic effects were not considerable. This results suggest that the EtOH extract might induce hypoglycemic effects in STZ-induced diabetic rats due to some photochemical components in the aleurone layer of AP rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.83-86
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• 1987

Lipids extracted and purified from Herbs Capsellae leaf ana root were studied, To investigate those, silicic acid column chromatography, TLC, GLC was used for analysis of lipids and Fatty acids composition. Following results were obtained. 1. From result of total lipid classes in Herba Capsellae leaf and root, NL were obtained 62.6%, 58.5% respectly. GL 20.8%, 17,8%. PL 16.6%, 23.7%, respectively. 2. Among the NL in Herba capsellae leaf and root, TG were predominant 77.5%, 80.3%, respectly. SE 9.2%, 8.4%. FFA 4.8%, 3.4%. 1.2-DG 4.1%, 3.6%. FS 2.2%, 2.2%. and 1, 3-DG 1.3%, 1.0%, in turn. 3. The major fatty acids in the lipid classes were linoic acid, palmitic acid, oleid acid, in all. And total unsaturated fatty acid was NL 78.0%, GL 66.6%, and PL 75.2% in Herbs capsellae leaf, and NL 66.1% GL 63.6% and PL 61.2% in Herbs capsellae root.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Journal of Life Science
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• v.16 no.6
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• pp.890-897
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• 2006

The purpose of this study is to investigate the effects of BCAA and additional OKG or albumin supplementation on energy metabolism and hormone changes in prolonged submaximal exercise. The subjects of this study were 5 male college students, and they took participated in each experiment. In each experiment (control, BCAA, BCAA+OKG, BCAA+albumin), the subject ran for 90 minutes on the treadmill. Blood was drawn and analyzed as glucose, FFA, ammonia, growth hormone, insulin, cortisol, $T_3$, and $T_4$. The obtained results were analyzed via two-way repeated ANOVA using SPSS program. A value of p<.05 was considered statistically significant. The concentration of glucose was the lowest in the BCAA supplement group, and there was significant difference between times of exercise (p<.05). In concentration of FFA, there was a significant difference between times of exercise and supplemented groups (p<.05). The concentration of blood ammonia was the lowest in the BCAA+albumin supplement group, and was the highest in the BCAA supplement group. Concentration of growth hormone, cortisol, $T_3$ and $T_4$ were increased as exercise progressed and decreased after all exercise. But concentration of insulin was decreased as exercise progressed. In these results, BCAA and additional OKG or albumin supplement with BCAA may make better effect to the increasing energy generation and inhibiting protein degradation during prolonged submaximal exercise.

• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.589-593
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• 2007

재생 가능한 자원인 동식물성 기름을 원료로 제조되는 수송용 연료 바이오디젤은 낮은 대기오염물질 배출과 $CO_2$ Neutral 특성으로 환경친화적인 연료로 인정을 받으며 전세계적으로 그 생산량이 급격히 증가하고 있다. 대부분의 상용화 공정은 염기촉매를 이용한 전이에스테르화 반응에 근거하고 있으며 높은 생산성을 위해 연속 공정을 채택하고 있다. 원료유 중의 유리지방산(free fatty acid, FFA)은 염기 촉매와 반응하여 지방산염(Soap)과 수분을 생성하며 반응촉매의 투입양을 증가시카고 반응 후에 글리세롤과 지방산 메틸에스테르와의 분리를 어렵게 만든다. 높은 수율과 후속공정의 부하를 줄이기 위해서는 식물성 원료유 중의 FFA는 고체 산촉매 하에서 메탄올과 에스테르화 반응시켜 전환 제거되어야 한다. 본 연구에서는 고체산 촉매인 Amberlyst-15을 충전한 4단 PBR(Packed Bed Reactor, 충전율 60%(v/v))에서 반응시간과 반응온도에 따른 대두원유의 전처리 효율을 조사하였으며 최적 전처리 조건을 도출하였다. 최적 전처리 조건에서 대두원유는 초기 산가 1.6에서 0.4-0.6으로 연속 전처리할 수 있었다. 본 연구에서는 연속 흐름 반응기인 PFR(Plug Flow Reactor)와 4단 CSTR(Continuous Stirred Tank Reactor)에서 균질계 촉매인 KOH 존재하에 대두유와 메탄올과의 전이에스테르화 반응 특성을 조사하였으며 각 연속 반응시스템에서 최적 운전 조건을 도출하였다. PFR 반응기에서 반응온도, 반응시간, 반응물 흐름방향, static mixer(SM) 개수에 따른 반응특성을 조사한 결과, PFR에서의 최적 반응조건은 하향류 흐름 방향과 3개의 SM를 설치한 조건에서 반응시간 5.8분, 반응온도 90$^{\cdot}C$, 메탄올:오일 몰비 9:1, KOH 농도 0.8%로 도출되었다. CSTR 반응기에서는 반응온도와 체류시간에 따른 반응특성을 조사하였으며 최적반응 조건으로 반응온도 80$^{\cdot}C$, 메탄올/오일 몰비 9:1, KOH 농도 0.8%, 체류시간 18.4분, 교반속도 250rpm로 조사되었다.

• Nutritional Sciences
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• v.5 no.1
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• pp.13-19
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• 2002

A mutation in the promoter region of uncoupling protein 3 (UCF3), specifically the -55C longrightarrow T transition, may influence an individual's energy metabolism and body weight. The objective of this study was to investigate the effect of a weight reduction program on endocrine functions and body fat distribution, related to UCP3 promoter genotype. Ninety overweight pre-menopausal female subjects participated in the weight reduction program at Yonsei University Hospital, and were placed on a calorie-restricted diet (300 kcal less than their daily requirements) for 12 weeks. After 12 weeks, all subjects on the program lost approximately 5% of their initial body weights and had lower Body Mass Index (BMI) values. Among the 90 women, 56 had a normal (without mutation) UCP3 genotype, while 34 women had mutations in the promoter region of UCP3. Despite similar weight reductions in both groups, a significantly higher decrease in abdominal adipose tissue was observed in the normal UCP3 genotype group, compared to the group with mutations. In particular, there was a significant reduction of fat at the lumbar 1 (Ll) level in the without-mutation group. Serum levels of total cholesterol, apolipoprotein Al were significantly decreased in the without-mutation group, by 4.4% and 5.7% respectively. Serum levels of hormones were not significantly changed in both groups artier the intervention. However, in the group without the mutations, the leptin level significantly reduced by 23.4% (p<0.001). Serum free fatty acid (FFA) concentration was significantly increased in the group with mutation following the weight reduction program. On the other hand, FFA responses were shown similar increases in both groups. In conclusion, although no difference was found in the magnitude of weight reduction in both groups, there were significant differences in body fat distribution and in endocrine function between the groups.

• Nutritional Sciences
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• v.7 no.4
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• pp.208-213
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• 2004

In this study, we examined the effects of dietary 1,3-diacylglycerol (DG) compared to conventional triacylglycerol (TG) oil on the postprandial response of total and chylomicron TG, glucose, insulin, and free fatty acid (FFA). This study was conducted using a cross-over design. Ninety subjects participated in the high-fat meal tolerance test where they were randomly assigned to consume two experimental sandwiches containing mayonnaise with TG or DG oil with a seven-day interval. Blood samples were collected before ingestion and at 2, 3, 4 and 6 hr time point after ingestion and analyzed for total and chylomicron TG, glucose, insulin, FFA and phospholipid fatty acid composition. Both TG and DG ingestion had similar effects on postprandial TG response, but a different response from chylomicron TG. Compared with the TG group, TG levels were significantly lower only at 6 hr time point in the DG group. On the other hand, chylomicron TG rose steeply at 2 hr time point and decreased faster in this group. Also, the adjusted value to fasting levels was the same as the unadjusted level. Fasting levels and net differences in insulin were significantly lower at 3 hr time point where chylomicron TG levels were significantly lower in the DG group. But those of glucose and FFA in the TG and DG groups did not differ significantly. Fasting and postprandial levels of fatty acid composition in serum phospholipids in the two groups did not differ significantly. In conclusion, this study indicated that one could reduce the magnitude of postprandial lipemia without influencing glucose metabolism by consumning DG oil as a substitute for TG oil. Based on the correlation of coronary artery disease and postprandial lipemia, dietary DG ingestion might have a beneficial effect in treating such a disease. Further studies are required to clarify the long-tenn effects of dietary DG on blood lipid levels in humans.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.245-254
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• 2016

This investigation was carried out to study effects of different milking systems on the characteristics of Gouda cheese produced at farmstead milk-processing plants. In the first study, raw milk was collected from automatic milking system and conventional milking system farms, and Gouda cheeses were prepared under the same conditions. After 6 months of aging, the chemical composition was analyzed and free fatty acid (FFA) analysis and sensory evaluation were carried out on the products. In the second study, Gouda cheese samples were collected from seven farmstead milk-processing plants and the chemical composition and texture profile analysis were evaluated. No significant differences were found in the chemical composition of Gouda cheese according to different milking systems or different farms except crude ash. FFA analysis showed significant differences among farms, but sensory evaluation showed no significant differences. No significant differences were observed in FFA content and sensory assessment of different milking systems. Texture profile analysis revealed that there were significant differences in each cheese made at different farm plants, but there were no differences when different milking systems were used.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1646-1654
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• 2005

The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.