• International Journal of Industrial Entomology and Biomaterials
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• v.7 no.1
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• pp.51-57
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• 2003

A cDNA encoding a putative alcohol dehydrogenase (ADH) class III was cloned from the silkworm, Bombyx mono The full length cDNA is 1,385 nucleotides long and contains an open reading frame of 1,128 bp encoding 376 amino acid residues. The B. mon ADH III protein sequence was aligned with ADH III known from various organisms. Interestingly, the protein sequence of B. mon ADH III showed 87% and 85% identity to ADH III from marine fish Sparus aurata and Branchiostoma floridae, respectively, whereas rather low sequence identity (83%) to Drosophila melanogaster ADH III was observed. Northern blot analysis revealed that B. mon ADH III mRNA is expressed in all tissues from larva examined: fat body, midgut, epidermis, silk gland and ovary, with the highest level found in the fat body.

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.126-136
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• 1984

The long-term effects of vegetable and animal high fat diet on the lipid metabolism were investigated in male weaning rats. The rats were fed one of four semipurified diet ad libitum : control diet supplied 12% of calories as fat(control group), low fat diet supplied 3% of calories as fat (3% F group), 45% corn oil diet supplied 45% calories from corn oil (45% C group) and 45% butte. fat diet supplied 45% calories from butter fat (45 % B group). Incorporation of $acetate-1-^{14}C$ into lipid of liver, serum and adipose tissue as well as exhalation of $^{14}CO_{2}$ from $acetate-1-^{14}C$ were observed in rats fed for 4,8 and 12 weeks. The weigh of epididymal adipose tissue of rats, fed 45% corn oil and 45% butter fat . from 4 weeks to 8 weeks were higher, but not different at 12 weeks, compared with those of control group. The weight of abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of liver were remarkably decreased in high fat diet groups, especially in 45% C group, but in 3% F group were increased more than those of control group. Incorporations of $acetate-1-^{14}C$ into epididymal adipose tissue in 3% F, 45% C and 45% B group at 8 weeks were remarkably increased but not different at 12 weeks, compared with those of control group. The incorporation of {acetate-1-}^{14}C into abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of serum in 45% C and 45% B group were reduced reasonably at 4 and 8 weeks of diet as compared with those of control group. Exhalation of $^{14}CO_{2}$ was increased to maximum level at 10 minutes after injection of $acetate-1-^{14}C$. Expiration of $^{14}CO_{2}$ in 45% C and 45% B group were higher than those in 3% F and control group for initial 5 minutes after injection, but expirations of $^{14}CO_{2}$ did not have significant difference among groups of diet since 10 minutes.

• Nutrition Research and Practice
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• v.8 no.1
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• pp.20-26
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• 2014

Obesity is an epidemic disease characterized by an increased inflammatory state and chronic oxidative stress with high levels of pro-inflammatory cytokines and lipid peroxidation. Moreover, obesity alters cholesterol metabolism with increases in low-density lipoprotein (LDL) cholesterols and triglycerides and decreases in high-density lipoprotein (HDL) cholesterols. It has been shown that mulberry leaf and fruit ameliorated hyperglycemic and hyperlipidemic conditions in obese and diabetic subjects. We hypothesized that supplementation with mulberry leaf combined with mulberry fruit (MLFE) ameliorate cholesterol transfer proteins accompanied by reduction of oxidative stress in the high fat diet induced obesity. Mice were fed control diet (CON) or high fat diet (HF) for 9 weeks. After obesity was induced, the mice were administered either the HF or the HF with combination of equal amount of mulberry leaf and fruit extract (MLFE) at 500mg/kg/day by gavage for 12 weeks. MLFE treatment ameliorated HF induced oxidative stress demonstrated by 4-hydroxynonenal (4-HNE) and modulated the expression of 2 key proteins involved in cholesterol transfer such as scavenger receptor class B type 1 (SR-B1) and ATP-binding cassette transporter A1 (ABCA1) in the HF treated animals. This effect was mainly noted in liver tissue rather than in cutaneous tissue. Collectively, this study demonstrated that MLFE treatment has beneficial effects on the modulation of high fat diet-induced oxidative stress and on the regulation of cholesterol transporters. These results suggest that MLFE might be a beneficial substance for conventional therapies to treat obesity and its complications.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.1
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• pp.42-48
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• 1999

Three experiments were conducted to develop and test equations for predicting carcass composition. In the first study using 52 d-old Cobb ${\times}$ Cobb male broilers, twenty four carcasses were selected from 325 processed birds based upon visual appraisal for abdominal fat (low, medium, high) and assayed for specific gravity (SG), dry matter (DM), fat, protein, and ash. In experiment 2, 120 birds were fed rations containing 2 caloric densities (2,880 and $3,200kcal\;ME_n/kg$ diet) and assayed as described above on weeks 2,3,4,5, and 6. Carcass fat was elevated (p < 0.05) with increased caloric density. In both studies predictive variables were significantly correlated with chemically determined carcass fat, protein, and ash contents. Pooled across the 2 studies, data were used to form SG, DM, and or age based equations for predicting carcass composition. Results were tested in experiment 3, where 576 birds reared to 49-d consumed either 2,880, 3,200, or $3,574kcal\;ME_n/kg$ diet while exposed to constant $24^{\circ}C$ or cycling 24 to $35^{\circ}C$ ambient temperatures. Both dietary and environmental effects impacted (p < 0.05) carcass composition. The fat content analyzed chemically was enhanced from 12.4 to 15.7%, and predicted fat was also elevated from 13.4 to 14.8% with increasing caloric density. Heat distress reduced (p < 0.05) analyzed carcass protein (18.9 vs 18.3%) and predicted protein (18.2 vs 17.5%). Predicted equation values for carcass fat, protein, ash, and energy were correlated with the chemically analyzed values at r=0.96, 0.77, 0.86, and 0.79, respectively. Results suggest that prediction equations based on DM and SG may be used to estimate carcass fat, protein, ash, and energy contents of broilers consuming diets that differ in caloric density (2,800 to $3,574kcal\;ME_n/kg$) and for broilers exposed to either constant ($24^{\circ}C$) or cycling high (24 to $35^{\circ}C$) ambient temperatures during 49-d rearing period tested in the present study.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.824-831
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• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• Journal of Nutrition and Health
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• v.5 no.2
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• pp.83-89
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• 1972

A survey on the nutritional state was conducted from June 11 to Nov. 30, 1971, on 673 women workers $(16{\sim}25\;yrs)$ Jorking in a factory of food industry. Total body fat content was measured by skin-fold thickness (S. F. T.) with caliper at three region of the body. And it was calculated by regression equation, with the following conclusions were abtained. 1. The mean with standard deviation body height and weight of the Korean women workers were $155.0{\pm}4.21\;cm$ and $50.1{\pm}5.31\;kg$; respectively. 2. Their mean skin-fold thickness with their standard deviation triceps region of upper arm, 14.3{\pm}3.42$; Subscapular region, $18.0{\pm}5.57mm$; Abdominal region, $19.3{\pm}4.87mm$ and total aveager, 17.2{\pm}3.91mm$. 3. The body fat contents according to body fat weight regression equation were;fat weight. 10.7 kg; fat-free weight, 39.4kg; fat weight/ fat-free weight, 27.5%; fat-free mass/ total body mass 77.6%, and fat weight/ total body mass,21.6%. 4. Since the sknin-fold thickness between the triceps and upper abdominal region and between the former and Subscapular region were correlated with the coefficients of 0.838 and 0.615 respectively. and the following regression equations were established. a) S. F. T. of Subscapular region $(mm)=0.929{\times}$S. F. T. of triceps region (mm)+4.707. b) S. F. T. of Abdominal $region(mm)=1.24{\times}$S. F. T. of triceps region(mm)+1.50. Nutritional survey on the women workers in a fact ory of food industry, performed as above by the S. F. T. method, elucidated the fact that their nutritional state is as good as the control healthy female, and that their energy uptake may well be said to be satisfactory.

• Nutrition Research and Practice
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• v.14 no.1
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• pp.32-44
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• 2020

BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B₁₂, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P < 0.1), and vitamin B₁₂ showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.75-79
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• 2015

Extracted mushroom water showed an ability to suppress the accumulation of body fat in female mice after feeding 5 weeks with high fat diet. Particularly, in parametrial and mesenteric adipose, it significantly reduced 44 and 47% of weight, respectively. In non-obese mice, maturated NK cell ($CD11b^{hi}CD27^{lo}$) population were increased ($70.9{\pm}3.8%$) in mushroom water fed mice compared to control ($61.4{\pm}4.3%$) and NK cell population were augmented in mushroom fed mice compared to control.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.435-444
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• 2016

This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef containing elevated oleic acid increases, or at the least has no negative effects on the concentration of HDL cholesterol. The amount of fat in published ground beef intervention trials greatly exceeds the amount of fat in equivalent portions of beef from U.S. domestic or Korean Hanwoo cattle. Thus, we conclude 1) Beef cattle should be raised under production conditions that increase the concentration of oleic acid in their edible tissues (i.e., by grain feeding over extended periods of time); and 2) The amount of fat consumed in a typical portion of beef will not increase risk factors for cardiovascular disease.