• Title/Summary/Keyword: Fatty acid

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The Relationship between Serum Cholesterol Levels and Dietary Fatty Acid Patterns, Plasma Fatty Acids, and Other Lipid Profile among Korean Adults (성인 남녀의 혈청 콜레스테롤의 수준과 지방산 섭취 양상, 혈중 지질 및 지방산 조성의 상관 관계 연구)

  • 김정숙;서연경;김형숙;장경자;최혜미
    • Korean Journal of Community Nutrition
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    • v.8 no.2
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    • pp.192-201
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    • 2003
  • The purposes of this research were to assess dietary fatty acid patterns and to elucidate the relationship between the serum cholesterol levels and dietary fatty acid patterns, plasma fatty acid compositions, BMI (body mass index), and other lipid profile. The subjects were 151 adults aged 23 to 80 years, selected from the Outpatient Clinic and Cardiova-scular Department of the Seoul Municipal Hospital. Dietary data were obtained using three day food records. Sixteen dietary fatty acids were analyzed using Korean and US nutrient databases. The subjects were divided into three serum cholesterol levels: desirable (< 200 mg/dl, N = 44), borderline-risk ($\geq$ 200 - < 240 mg/dl, N = 35), and high-risk ($\geq$ 240 mg/dl, N = 72) groups. The high-risk group had higher BMI, waist, and waist to hip ratio (WHR) than the desirable and borderline-risk groups. Serum concentrations of triglyceride, LDL cholesterol and LDL/HDL cholesterol ratio were significantly higher in the high-risk group as compared to those in the other two groups. The serum cholesterol levels were highly correlated with BMI (r = 0.435), triglyceride (r = 0.425) and LDL/HDL cholesterol (r = 0.870) ratio. The highest fatty acid intake was from oleic acid (33 - 34% of total fatty acid intakes), which was followed by linoleic acid (27%), palmitic acid (19%), and stearic acid (7%). There was no correlation between the serum cholesterol levels and the dietary fatty acid intakes, polyunsaturateumonounsaturateusaturated fatty acids (P/M/S) and $\omega$6/$\omega$3 ratios. The correlation between plasma fatty acids such as myristic acid, oleic acid, linoleic acid, and docosahexaenoic acid and serum cholesterol levels was also weak. (Korean J Community Nutrition 8(2) : 192~201, 2003)

Fatty acid composition and triacylglycerol species of the domestic and foreign chocolates collected from the market (국내 시장에서 유통되는 국내·외 초콜릿의 지방산 조성 및 triacylglycerol 조성 분석)

  • Hyeon, Jin-Woo;Shin, Jung-Ah;Lee, Ki-Teak
    • Korean Journal of Agricultural Science
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    • v.40 no.1
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    • pp.35-45
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    • 2013
  • The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

Evaluation of Three Candidate Genes Affecting Fatty Acid Composition in Pigs

  • Maharani, Dyah;Jung, Yeon-kuk;Jo, Cheorun;Jung, Woo-Young;Nam, Ki-Chang;Seo, Kang-Seok;Lee, Seung-Hwan;Lee, Jun-Heon
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.6-12
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    • 2012
  • The association of three candidate genes, fatty acid synthase (FASN), microsomal triglyceride transfer protein (MTTP) and fatty acid binding protein 3 (FABP3), with fatty acid (FA) composition in Duroc pigs was investigated. Identified single nucleotide polymorphisms (SNPs) were used for polymerase chain reaction-restriction fragment length polymorphism genotyping. The c.265C>T SNP of FASN gene was significantly associated with high levels of palmitoleic acid (C16:1) (p<0.05), oleic acid (C18:1) (p<0.01), and mono-unsaturated fatty acid (MUFA) (p<0.01), but low levels of linoleic acid (C18:2) (p<0.01), alpha linolenic acid (C18:3) (p<0.05), and poly-unsaturated fatty acid (PUFA) (p<0.01) in animals having the CT genotype. The c.2573T>C SNP in the MTTP gene had a significant effect only in elevating the level of palmitoleic acid (C16:1) (p<0.05) in heterozygote animals. The polymorphism in FABP3 showed no significant effects on any fatty acid composition traits. These results suggest that the identified SNPs in the FASN and MTTP genes can be useful markers for selecting Duroc pigs having desirable healthy fatty acid composition.

Trans Fatty Acid Content in Commercial Processed Food in Jeon-Buk Area (전북지역 유통 가공식품 트랜스지방 함량)

  • Jeong, Ju-Ri;Seo, Kyu-Seok;Lee, Seog-Gyu;Jo, Eun-Ja;Na, Mun-Su;Jeong, Jin-Hoa;Oh, Se-Il;Son, Myong-Ok
    • Journal of Nutrition and Health
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    • v.42 no.3
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    • pp.291-299
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    • 2009
  • This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

  • Bhandari, Shiva Ram;Park, Mi Young;Chae, Won Byoung;Kim, Dae-Young;Kwak, Jung-Ho
    • Korean Journal of Agricultural Science
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    • v.40 no.4
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    • pp.289-296
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    • 2013
  • To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=$0.912^{**}$) and linolenic acid (r=-$0.933^{**}$), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

Effects of Procedures for Preparing Fatty Acid Methyl Esters on Fatty Acid Composition of Korean Vegetable Oils (Sesame Seed Oils) (지방산 메틸에스테르 조제방법이 한국산 식물성 기름(참깨 기름)의 지방산 조성에 미치는 영향)

  • Yoon, Tai-Heon
    • Journal of the Korean Applied Science and Technology
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    • v.4 no.1
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    • pp.9-18
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    • 1987
  • The effects of procedures for preparation of fatty acid methyl esters for gas chromatography were investigated. A quantitative comparison of four procedures for the preparation of the fatty acid methyl esters from Korean sesame seed lipids which can be representative of fatty acid ranges of Korean vegetable oils has been made. The procedures employed were $BF_3$-methanol, HCI-methanol, sodium methoxide-methanol, and tetramethylammonium hydroxide-methanol. Twelve fatty acids ranged from 14:0 to 24:0 were identified in the lipids from Korean white and black sesame seeds. All four procedures gave similar results for the fatty acids, 16:0, 18:0, 18:1, 18:2, and 18:3 present in the range of $1{\sim}44%$ but only in the HCI-methanol procedure, the fatty acids, 16:1, 20:0, 22:0, 24:0 present in the range of $0.02{\sim}1%$ showed the lowest values. When using tetramethylammonium hydroxide-methanol procedure for determination of total fatty acid composition from white and black sesame seed lipids, unsaponifiable matters including sesamol, sesamolin and sesamin present in the seed lipids are not removed from the resulting reaction mixture. Thus the transesterification mixture is used without further treatment for injection into the gas chromatography. However, the gas chromatographic analysis of the transesterification mixture showed that the unsaponifiable matters had no effect on the fatty acid composition of the seed lipids. From the results, it appears that the $BF_3$-methanol, sodium methoxide-methanol and tetramethylammonium hydroxide-methanol procedures can be used to prepare fatty acid methyl esters from Korean vegetable oils. Among the methods, the tetramethylammonium hydroxide-methanol procedure, which give total fatty acid composition, glyceride fatty acid composition and composition of free fatty acids present, appears to be a simple, convenient and quantitative procedure and applicable to samples containing broad ranges of fatty acids.

Changes of Lipid and Free Fatty Acid in Mung-bean Sprouts during Growth (녹두나물 성장과정중의 지질 및 지방산변화에 관한 연구)

  • 김경자
    • Journal of the Korean Home Economics Association
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    • v.20 no.2
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    • pp.85-89
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    • 1982
  • The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.

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Comparisons of Flavor Ingredients Changes according to Whisky Types and Maturation Period (위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교)

  • Lee, Young-Sang;Cho, Eun-Ah;Cha, Yun-Hwan;Yoon, Do-Won;Im, Duck-Ho;Choi, Beom-Gu;Jeon, Joo-Hyoung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.3
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    • pp.471-479
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    • 2011
  • This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

Identification of Quantitative Trait Loci for Fatty Acid Content in Brown Rice (Oryza sativa L.)

  • Jang, Su;Chin, Joong Hyoun
    • Plant Breeding and Biotechnology
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    • v.6 no.4
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    • pp.444-453
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    • 2018
  • The rice bran oil contained in brown rice is composed of highly valued ingredient. Improving the content of unsaturated fatty acids in rice seed, such as oleic acid, linoleic acid, and ${\alpha}$-linolenic acid, would provide more benefit to human health. Fatty acid content is quantitative trait controlled by multiple genes. We have utilized high-density SNP data from highly advanced breeding populations to identify QTLs for fatty acid contents in brown rice. Here, we identified 51 major QTLs (M-QTLs) and 25 epistatic QTLs (EpQTLs) related to eleven fatty acid contents. Eight and four M-QTLs were pleiotropically associated with the content of different fatty acids in MT-RILs and DT-RILs, respectively. Total effect of M-QTLs for palmitic acid (16:0), oleic acid (18:1), and linoleic acid (18:2), could explain phenotypic variations of 36.7%, 63.7%, and 41% in MT-RILs, respectively. Alpha-linolenic acid which is important for a human's health could be explained phenotypic variation of 15.7% by six M-QTLs. These QTLs identified in this study can be used to improve nutritious content in rice breeding programs.

Fatty Acid Composition of Domestic Seed Lipids (한국산 종자 지방질의 지방산 조성)

  • Yoon, Tai-Heon
    • Journal of the Korean Applied Science and Technology
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    • v.7 no.1
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    • pp.25-30
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    • 1990
  • The seeds of 16 domestic plants were studied for their moisture, total lipids and fatty acid composition. Of the 16 seeds, chestnut, corn, mungbean and ginko nut yielded less than 9% by weight of total lipids compared to others that gave 20-73%. The identified fatty acids from the seed lipids ranged from lauric acid (12:0) to lignoceric acid(24:0). It was intended in this study to classify the seed lipids according to their major fatty acids: Group t-Oleic acid; Group 2-0leic acid and linoleic acid; Group 3-linoleic acid; Group 4-linolenic acid ; Group 5-erucic acid ; Group 6-ricinoleic acid. The saturated fatty acid content of mungbean (33%) was the highest among the seed lipids studied. The highest value for the P/S fatty acid ratio(10) was in perilla.