• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.335-341
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• 2003

The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.102-110
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• 2002

Cigarette smoking has long been recognized as a major risk factor in the development of coronary heart disease. Several investigators have reported the strong association between smoking and high serum cholesterol, triglyceride concentration, SFA and low HDL cholesterol, PUFA and $\omega$6 concentrations. Therefore, this study was done to investigate the effect of smoking on the serum lipid profile and fatty acid composition of college women. Sixty-one non-smokers and twenty-seven smokers were selected from college women students in the Seoul area. Their lipid intake, serum lipid concentration and fatty acid composition were examined. There were no differences in the general characteristics and anthropometric indices between the smokers and non-smokers. However, alcohol consumption was significantly higher in smokers than non-smokers (p<0.001). The daily caloric intake of smokers and non-smokers were 1875.84 kcal and 1915.53 kacl, respectively. On the other hand, the mean daily intake of lipids and cholesterol were significantly lower in smokers (p<0.05). In smokers, the mean concentrations of serum total cholesterol, LDL-cholesterol and the LDL-C/HDL-C ratio were higher, and the compositions of EPA and DHA were lowe than in non-smokers. There was a negative correlation between the serum triglyceride and PUFA levels in the two groups. Also, serum HDL-C correlated negatively with MUFA in smokers and non-smokers (p<0.01). These results suggest that smoking cause inadequate changes in serum lipid profile and serum fatty acid composition, thereby increasing the tendency for coronary heart disease.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.862-866
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• 2016

Common stalked barnacle Pollicipes mitella is a filter-feeding crustacean that attaches itself to the surfaces of rocks in the ocean intertidal zone. Pollicipes mitella is one of about a dozen species of goose barnacle that are gathered commercially for human consumption. In Portugal and Spain, they are a widely consumed and expensive delicacy known as "Percebes (Pollicipes pollicipes )". However, common stalked barnacle is less popular in Korea, and information on its nutritional component is not yet available. In the present study, we analyzed the proximate and fatty acid compositions and mineral content of common stalked barnacle (muscle and cirrus). The muscle and cirrus of common stalked barnacle were 15.1% and 14.3% protein, and 3.31% and 1.81% lipid, respectively. The prominent fatty acids in the muscle and cirrus were 22:6n-3 (docosahexaenoic acid, DHA), 16:0, 20:5n-3 (eicosapentaenoic acid, EPA), 18:0, 18:1n-9, 16:1n-7 and 14:0. In particular, common stalked barnacle contained high levels of n-3 polyunsaturated fatty acids, such as DHA (25.4-25.6%) and EPA (14.7-15.1%), and low levels of the n-6 fatty acid, 20:4n-6 (1.2-1.3%). Common stalked barnacle contained a relatively large amount of Zn (10-42 mg/100 g) in its muscle and cirrus.

• Journal of Life Science
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• v.30 no.1
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• pp.58-63
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• 2020

This study was conducted to examine association between melanocortin-4-receptor (MC4R) genotypes and fatty acid (FA) composition in an F₂ intercross between Duroc and Jeju (South Korea) Native pigs (JNP). Fourteen FA composition traits were measured in more than 290 F₂ progeny population produced between Duroc and JNP. All experimental pigs were successfully genotyped for the MC4R c.1426A>G (p.Asp298Asn) single nucleotide polymorphism (SNP) by using Taq I PCR-RFLP methods. We detected three MC4R genotypes, AA, AG, and GG with 0.299, 0.542, and 0.159 genotype frequencies, respectively. The MC4R AA genotype animals showed higher levels in palmitic acid (C16:0, p<0.05), stearic acid (C18:0, p<0.01), eicosenoic acid (C20:1n9, p<0.05), saturated fatty acid (SFA, p<0.01) than GG homozygotes, respectively. Whereas MC4R GG genotype showed higher values in linoleic acid (C18:2n6, p<0.001), linolenic acid (C18:3n3, p<0.001), linolenic acid (C18:3n6, p<0.001), arachidonic acid (C20:4n6, p<0.001) and unsaturated fatty acid (USFA, p<0.01) than AA pigs, respectively. The MC4R GG genotype was associated with increasing USFA and decreasing SFA in the F₂ progeny population produced between Duroc and JNP. Our finding suggests that the MC4R polymorphisms can be used as a valuable genetic marker for Duroc and JNP breeding programs to improve meat quality and to control FA compositions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.344-349
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• 2009

The principal objective of this study was to assess the effects of various ratios of sesame oil to shortening on the characteristics and stability of lipids in Yackwa. The sesame oil to shortening ratios assessed herein were 100:0, 75:25, 50:50, and 1:100. The lipid contents of Yackwa prepared with various shortening ratios ranged from 25.20 to 29.12%. The lipids in these Yackwa consisted primarily of the frying oil (soybean oil), and the oil contents were measured between 84-90%. The fatty acid compositions of the lipids in the Yackwa were unrelated to the ratio of shortening. The fatty acid compositions were as follows: linoleic acid 49.1-51.27%, oleic acid 26.05-26.77%, palmitic acid 10.07-11.71%, linolenic acid 5.51-5.72% and stearic acid 4.51-4.68%. These compositions were similar to that of soybean oil, which was the frying oil used to prepare the Yackwa. The acid value, peroxide value, and carbonyl value of the lipids in Yackwa did not differ with the various shortening ratios used during the storage time. Stability of lipids in Yackwa were mainly effected by frying oil. Our results suggest that shortening should prove useful as a substitute for sesame oil in the preparation of Yackwa.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.592-596
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• 1992

This study was undertaken to analyze proximate compositions, minerals, vitamins, amino acids and fatty acids of Angelica keiskei Koidz. The contents of raw leaf and stem juice were compared with those of aerial whole plant. The aerial whole plant was relatively rich in crude fiber. The leaf juice was rich in lipid, protein, minerals, vitamins and amino acids whereas the stem juice was rich only in sugar and some kinds of fatty acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.637-649
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• 2017

Lipid levels and fatty acid compositions of 20 species of subtropical fish caught off the coast of Jeju Island, Korea were determined. The fish were categorized according to total lipid (TL) content as follows; lean fish ($TL=1.19{\pm}0.32%$, n=10 species), low-fat fish ($TL=3.02{\pm}0.44%$, n=6 species) and medium-fat fish ($TL=6.87{\pm}1.23%$, n=4 species). The prominent fatty acids were saturated fatty acids (SFAs), at 16:0 and 18:0 monounsaturated fatty acids (MUFAs), at 18:1n-9 and 16:1n-7, and polyunsaturated fatty acids (PUFAs), at 22:6n-3, 20:5n-3 and/or 20:4n-6. Across all species, the percentages of PUFAs and SFAs were $38.0{\pm}7.89%$ and $34.3{\pm}3.08%$, respectively, with no significant difference between both groups (P<0.05), but showed higher proportions than that of MUFA group ($27.8{\pm}7.23%$) (P<0.05). The proportion of n-3 PUFAs was $27.1{\pm}8.68%$ across all fish species, similar to levels in other fishes from Korea. These results suggest that subtropical fish from Jeju Island are a good source of n-3 PUFAs for humans.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.573-580
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• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.