• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.176-181
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• 2000

In order to clarify the inhibitory effects of orchardgrass (Dactylis glomerata L.) lipids on ruminal fermentation and digestion, two experiments were carried out in vitro. Experiment 1 was carried out using residues of grass hay from which the lipid fraction was removed by ether extraction. To ground grass samples were added 0, 1.5, 3.0, 4.5 and 6.0% lipids and incubated anaerobically at $39^{\circ}C$ for 24 h, with the mixtures of artificial saliva and rumen fluid. Increasing grass lipid levels remarkably reduced DM and NDF disappearances. Volatile fatty acid concentration was significantly reduced at 3.0, 4.5 and 6.0% lipid levels. Microbial nitrogen proportion to total nitrogen tended to decrease by the addition of the lipids. These results indicated that grass lipids have a marked inhibitory effect on ruminal fermentation and digestion, especially when to the substrate was added 3% or more grass lipids as ether extracts. Experiment 2 was conducted to study the relationship between changes in the free fatty acids and changes in the fermentation traits. Samples were incubated for 3, 6, 9, 12, 15, 18, 21 and 24 h as a sole substrate. The polyunsaturated fatty acids steadily decreased during incubation, whereas the saturated fatty acid ($C_{18:0}$) increased. It was suggested that the hydrogenation was extended during the initial stage of incubation. The unsaturated fatty acids ($C_{18:2}$, $C_{18:3}$) produced at the initial stage of incubation were negatively correlated with the amount of microbial N and DM disappearance, indicating that polyunsaturated fatty acids had the possibility to show an inhibiting effect on ruminal fermentation and digestion.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.9-14
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• 1982

The present paper describes a colorimetric method of determining the free and total unsaturated fatty acids in animal tissues. The procedure is based in three steps on the following principles : First step is that the tissue homogenates are extracted in chilled acetone in order to eliminate the interfering substance, such as phospholipids, sulfatides and proteins. At next step, after centrifugation acetone layer is decanted and evaporated to dryness. Then the extract is shaken with heptane to solve in the solvent. That the characteristic nature of copper salts of unsaturated fatty acids are freely soluble in heptane and those of saturated acids are not is the bases of separating one from another. Thus unsaturated fatty acids can be isolated in heptane as their salts from saturated acids and other lipid mixture by shaking with copper reagent. Finally the yellowish brown color developed by adding color reagent (0.2% sodium diethyldithiocarbamate in n-butanol solution) which reacts with the copper salts of the acids and produces the color is measured colorimetrically.

• The Journal of Internal Korean Medicine
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• v.37 no.6
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• pp.1012-1021
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• 2016

This study investigated the effects of Wolbiga-banha-tang (WBBT) on high fat diet-induced rats. We divided the rats into 4 groups: normal (fed a general-fat diet), control (fed a high-fat diet and no treatment), $WBBT{\times}1$ (fed a high-fat diet and 250 mg/kg of Wolbiga-banha-tang extracts), and $WBBT{\times}2$ (fed a high-fat diet and 500 mg/kg of Wolbiga-banha-tang extracts). We measured the body weight, total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides, free fatty acids, total lipids, AST, ALT, and CBC in the serum of the obese rats for 7 weeks. There was a significant decrease in the control group, $WBBT{\times}1$, and $WBBT{\times}2$ in triglycerides and free fatty acids. The results suggest that WBBT is effective for lowering triglycerides and free fatty acids. Therefore, WBBT may be applied to the treatment of lipid metabolism in obesity and further clinical studies are needed.

• The Korean Journal of Pharmacology
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• v.2 no.1 s.2
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• pp.99-109
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• 1966

It has been known that the pronounced hypotension resulting from hemorrhage gives rise to compensatory stimulation of the adrenosympathetic system, which leads to an increase of liberation of catecholamines from sympathetic nervous system and adrenal medulla. It is obvious, therefore, that numerous physiological and biochemical changes during the hemorrhagic hypotention might be mediated through the increased liberation of catecholamines. Although an extensive studies have been reported on changes of protein and carbohydrate metabolism in hemorrhagic shock a few studies on the changes of lipid metabolism have been reported. Levenson(1961) observed a marked increase of serum lipids content during hemorrhagic shock and also noticed a marked elevation of serum free fatty acids. He suggested that these effects were due to mobilization and accelerated metabolic breakdown of lipids which might be resulted by sympathetic stimulation as a cause. To elucidate the mechanism of this, author studied the change of serum free fatty acids and blood sugar with relation to catecholamines during experimentally induced hemorrhagic shock in dog. Healthy male mongrel dogs weighing approximately 15kg were used. Under the general anesthesia with pentobarbital, rapid hemorrhage was produced from the femoral artery maintaining blood pressure level of 40 mmHg measured by the manometer connected with the opposite femoral artery throughout the experiment. Serum free fatty acids(FFA) and blood sugar were measured by the methods of Dole(1956) and Folin-wu,(1920) respectively. Tissue catecholamine was measured by Shore and Olin method(1958) using Aminco-Bowman spectrophotofluorometer.

• Korean Journal of Pharmacognosy
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• v.16 no.3
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• pp.141-150
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• 1985

Lipid and fatty acid compositions of free lipids and bound lipids from fresh ginseng, red ginseng and white ginseng were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid and bound lipid contents in those three samples were 1.21 to 1.45% and 0.32 to 0.45%. Neutral lipid fractions in free lipids from the samples were 76.6 to 79.7%, while glycolipid and phospholipid fractions were 11.6 to 14.7% and 8.5 to 8.7%, respectively. The major lipids were triglycerides, sterol esters and hydrocarbons, diglycerides and free sterols in neutral lipids, sterol glucoside, monogalactosyl diglyceride, esterified steryl glycoside, digalactosyl diglyceride in glycolipids and phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl choline and phosphatidyl inositol in phospholipids. Fourteen kinds of even numbered and four kinds of odd numbered fatty acids were identified in the four lipid fractions (TL, NL, GL and PL) by GLC, and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.923-935
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• 2021

Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freezethaw process were determined to assess the effects of the added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw treatment increased free fatty acid content, mainly due to the decomposition of phospholipids and some neutral lipids by lipase. With repeated freeze-thaw treatment, the levels of free fatty acids and phospholipids were correlated with the lipid oxidation indexes and lipoxygenase activity, indicating that lipid degradation can promote lipid oxidation. In the same freeze-thaw cycle, surimi products with high fat content are more vulnerable to oxidative damage, neutral lipids are the main source of free fatty acids in the early stage of freeze-thaw, and phospholipids are the main source of free fatty acids in the late stage.

• Journal of Microbiology
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• v.42 no.2
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.543-551
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• 2014

The aim of this study was to evaluate the effect of proteolytic (Serratia liquefaciens, match %: 99.39) or lipolytic (Acinetobacter genomospecies 10, match %: 99.90) psychrotrophic bacteria (bacterial counts, analysis of free fatty acids (FFA) and analysis of free amino acids) on the microbial and chemical properties (yogurt composition), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of yogurt during storage. Yogurts were prepared with raw milk preinoculated with each psychrotrophic bacteria. The total solid, fat, and protein content were not affected by preinoculation, but the pH of yogurt preinoculated with psychrotrophic bacteria was higher than in control. There was a dramatic increase in short chain free fatty acids among FFA in yogurt with Acinetobacter genomospecies 10. For 14 d of cold storage condition, SCFFA was 25.3 mg/kg to 34.4 mg/kg (1.36 times increased), MCFFA was 20.4 mg/kg to 25.7 mg/kg (1.26 times increased), and LCFFA was 240.2 mg/kg to 322.8 mg/kg (1.34 times increased). Serratia liquefaciens (match %: 99.39) in yogurt caused a greater accumulation of free amino acids (FAA), especially bitter peptides such as leucine, valine, arginine, and tyrosine, but SDS-PAGE showed that the inoculation of Serratia liquefaciens did not affect the degree of casein degradation during storage. Taken together, the excessive peptides and FFA in yogurt generated from psychrotrophic bacteria could develop off-flavors that degrade the quality of commercial yogurt products.