• Nutrition Research and Practice
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• 제16권3호
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• pp.405-417
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• 2022

BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007-2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007-2009), 5th (2010-2012), 6th (2013-2015), and 7th (2016-2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19-64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007-2018 and compared across the survey periods using the multiple regression model. RESULTS: From 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods. CONCLUSIONS: In Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007-2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.

• Food Science and Biotechnology
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• 제18권2호
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• pp.350-355
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• 2009

In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from 11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids were C$_{16:0}$, C$_{18:0}$, trans C$_{18:1}$, cis C$_{18:1}$, and C$_{18:2}$ in the samples. Total unsaturated fatty acid contents have changed from 38.73 to 70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain trans fatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids was determined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than 5% of the total fatty acids.

• 한국해양바이오학회지
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• 제10권2호
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• pp.44-52
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• 2018

A synthetic pathway, which consisted of fatty acid double bond hydratase, alcohol dehydrogenase, and Baeyer-Villiger monooxygenase, was applied to Chlorella oil to produce ester fatty acids, which can be hydrolyzed into medium chain fatty acids. Since linoleic acid is a major fatty acid constituent of Chlorella oil, a fatty acid double bond hydratase from Lactobacillus acidophilus NBRC13951, which is able to convert linoleic acid into 13-hydroxyoctadec-9-enoic acid, was used. Recombinant Escherichia coli expressing the fatty acid double bond hydratase from L. acidophilus NBRC13951 successfully transformed linoleic acid in Chlorella oil hydrolysates into 13-hydroxyoctadec-9-enoic acid with approximately 60% conversion yield. 13-Hydroxyoctadec-9-enoic acid was further converted into ester fatty acids by the recombinant E. coli expressing a long chain secondary alcohol dehydrogenase and a Baeyer-Villiger monooxygenase. The resulting ester fatty acids were then hydrolyzed into medium chain fatty acids by a lipase. Overall, industrially relevant medium chain fatty acids were produced from Chlorella oil hydrolysates. Thereby, this study may contribute to biosynthesis of medium chain fatty acids from microalgae oils as well as long chain fatty acids.

• 한국축산식품학회지
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• 제35권1호
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• pp.10-18
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• 2015

The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.435-442
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• 2014

본 연구에서는 국가적 수준에서 지방산 섭취량을 추정할 수 있도록 국민건강영양조사에서 사용하는 식품목록에 수록된 5,144개의 식품에 대해 지방산 DB를 구축하고, 그 과정을 단계별로 정리하여 향후 개정에 활용할 수 있도록 하였다. 지방산 DB는 국내 국립기관에서 발행한 식품의 지방산 함량 분석 자료를 기본으로 하여, 국외의 권위 있는 기관에서 발간한 자료와 학술지에 보고된 함량 분석 자료를 수집한 후 자료의 질을 검토하고 대체하거나 계산하는 방법으로 구축되었다. 구축된 DB를 2011년 국민건강영양조사 자료에 적용하여 지방산 섭취량을 추정한 결과, 총 지방산 섭취량은 지방섭취량의 84% 수준으로 학술지에 보고되고 있는 섭취량 추정수준보다는 높은 수준이나 DB 구축과정에서 확인된 문제점들을 보완하여 자료의 질을 향상시키는 것이 필요할 것으로 사료된다. 본 연구는 관련 연구 분야와 국가 영양정책의 중요한 기본 자료를 확보하였다는데 의의가 있다.

• 한국축산식품학회지
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• 제43권6호
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• pp.975-988
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• 2023

The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.

• Preventive Nutrition and Food Science
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• 제18권2호
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• pp.150-156
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• 2013

A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and ${\gamma}$-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.

• Food Science and Biotechnology
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• 제18권2호
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• pp.367-373
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• 2009

Regional variation in the fatty acid content of shellfish was investigated on 5 species of Korean shellfish including murex shell, ark shell, jack-knife clam, orient hard clam, and little neck clam that were originated from 2 geographically different regions in Korea (Region 1: South coast, $34-35^{\circ}N$, $127-129^{\circ}E$; Region 2: West coast, $36-38^{\circ}N$, $126-127^{\circ}E$). Significant regional difference in total fatty acids content was observed in murex shell and little neck clam (p<0.01), but not in the other species of shellfish. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids including n-3 and n-6 fatty acids were appreciably higher in murex shell from Region 2 and in little neck clam from Region 1 than the shellfish originated from their counterpart areas (p<0.05). Nevertheless, relative percentages of the fatty acids remained constant within same species regardless of geographic regions or species. Considering the facts of that the fish/shellfish are unique sources of n-3 fatty acids and a little neck clam is the most-consumed shellfish in Korea, n-3 fatty acids intake might vary with the habitat of the shellfish that Koreans consume.

• Journal of Microbiology and Biotechnology
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• 제13권3호
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• pp.360-365
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• 2003

The ability of 19 lactic acid bacteria to produce hydroxy fatty acids (HFAs) from unsaturated food fatty acids (USFAs) was tested. HFAs are related to human ailments, including steatorrhea. All the cultures produced HFAs from USFAs, unless their growth was inhibited by free USFAs. Lactococcus lactis subsp. lactis KFRI 131 converted oleic, linoleic, and linolenic acid into 10-hydroxyoctadecanoic acid (10-HODA), 10-hydroxyoctadecaenoic acid (10-HODEA), and 10-hydroxyoctadecadienoic acid (10-HODDEA), respectively. Both a USFA and a surfactant were needed for the bacterium to convert the fatty acid into the corresponding HFA. It was apparent that the production of 10-HODA was growth-related, while that of 10-HODDEA was not. It was unclear whether the production of 10-HODEA was growth-related.

• Journal of Microbiology and Biotechnology
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• 제28권10호
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• pp.1635-1644
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• 2018

Asterias amurensis (starfish) is a marine organism that is harmful to the fishing industry, but is also a potential source of functional materials. The present study was conducted to analyze the profiles of fatty acids extracted from A. amurensis tissues and their anti-inflammatory effects on RAW264.7 macrophage cells. In different tissues, the component ratios of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids differed; particularly, polyunsaturated fatty acids such as dihomo-gamma-linolenic acid (20:3n-6) and eicosapentaenoic acid (20:5n-3) were considerably different. In lipopolysaccharide-stimulated RAW264.7 cells, fatty acids from A. amurensis skin, gonads, and digestive glands exhibited anti-inflammatory activities by reducing nitric oxide production and inducing nitric oxide synthase gene expression. Asterias amurensis fatty acids effectively suppressed the expression of inflammatory cytokines such as tumor necrosis $factor-{\alpha}$, interleukin-$1{\beta}$, and interleukin-6 in lipopolysaccharide-stimulated cells. Cyclooxygenase-2 and prostaglandin $E_2$, which are critical inflammation biomarkers, were also significantly suppressed. Furthermore, A. amurensis fatty acids reduced the phosphorylation of nuclear $factor-{\kappa}B$ p-65, p38, extracellular signal-related kinase 1/2, and c-Jun N-terminal kinase, indicating that these fatty acids ameliorated inflammation through the nuclear $factor-{\kappa}B$ and mitogen-activated protein kinase pathways. These results provide insight into the anti-inflammatory mechanism of A. amurensis fatty acids on immune cells and suggest that the species is a potential source of anti-inflammatory molecules.