• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.32-40
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• 1996

To investigate the effect of dietary docosahexaenoic acid(DHA) and environmental enrichment on brain fatty acid composition and acetylcholinesterase(AChE) activity, two groups of was fed isocaloric diets containing 10 or 12% dietary lipids for 7 weeks. A third group was fed 10% (w/w) dietary lipids with supplemented 2% DHA-rich fish oil. Each diet group was housed either in a stainless steel cage individually or in a large enriched cage with toys where 7 rats were kept together. The fatty acid composition of plasma and brain was significantly affected by dietary lipid composition but not by environmental enrichment. Fish oil supplementation significanlty decreased plasma levels of monounsaturated fatty acids(MUFA) and increased polyunsaturated fatty acids(PUFA). Fish oil supplemented groups also maintained lower plasma n-6 fatty acids and higher n-3 fatty acids levels than unsupplemented groups. The fish oil supplementation significantly decreased arachidonic acid and increased eicosapentaenic, docosapentaenoic acids, and DHA in brain fatty acid composition. In addition, brain DHA level in supplemented groups tended higher than the unsupplemented. Brain, AChE activity significantly increased by the environmental enrichment but not by the fish oil supplementation. These finding suggest that the 2% fish oil (0.57% DHA & 0.31% EPA, per diet weigth) supplementation is enough to accumulate n-3 fatty acids and to change the n-6 n-3 ratio in brain and environmental enrichment might promote the learning ability.

• Journal of Nutrition and Health
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• v.27 no.6
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• pp.563-573
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• 1994

This study was conducted to compare the lipid content and fatty acid composition of the Korean breast milk produced at 1, 2 and 3 months postpartum with the infant formula produced in Korea. The content of total lipids of the breast milk was low compared with the other data of Korean as well as foreign breast milk, and the content tended to reduce during the progress of lactation. The composition of fatty acids of the breast milk was characterized by low saturated fatty acids(SFA) and high $\omega$3 series of polyunsaturated fatty acids (PUFA), especially 20:5 and 22:6, so the P/S and $\omega$6/$\omega$3 rations were high. The formulas had more total lipids, triglycerides(TG) and phospholipids and less cholesterol(CHOL) and free fatty acids than the breast milk. The cholesterol content of the formulas was around 50% of that of the breast milk, so the CHOL/TG ratio was low. Although the formulas varied in fatty acid composition, the formulas had more SFA and $\omega$6 series of PUFA, but less monounsaturated fatty acids and $\omega$3 series of PUFA than the breast milk. This study shows that there are some differences in lipid content and fatty acid composition between breast milk and infant formula. Therefore, further studies needed to investigate the physiological effect of this difference on lipid metabolism of infants.

• Journal of Microbiology and Biotechnology
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• v.30 no.12
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• pp.1927-1936
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• 2020

Tunicates are known to contain biologically active materials and one species in particular, the sea peach (Halocynthia aurantium), has not been thoroughly studied. In this study we aimed to analyze the fatty acids profile of the H. aurantium body wall and its immunomodulatory effects on RAW264.7 macrophage-like cells. The fatty acids were classified into three categories: saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Omega-3 fatty acid content, including EPA and DHA, was higher than omega-6 fatty acids. H. aurantium body wall fatty acids exhibited enhanced immune response and anti-inflammatory effects on RAW264.7 macrophage-like cells. Under normal conditions, fatty acids significantly increase nitric oxide (NO) and PGE2 production in a dose-dependent manner, thereby improving the immune response. On the other hand, in LPS-treated RAW264.7 cells, fatty acids significantly decreased nitric oxide (NO) and PGE2 production in a dose-dependent manner, thereby enhancing anti-inflammatory effects. Fatty acids transcriptionally control the expression of the immune-associated genes, iNOS, IL-1β, IL-6, COX-2, and TNF-α, via the MAPK and NF-κB signaling cascades in RAW264.7 cells. However, in LPS-stimulated RAW264.7 cells, H. aurantium body wall fatty acids significantly inhibited expression of inflammatory cytokine; similarly, production of COX-2 and PGE2 was inhibited. The results of our present study provide insight into the immune-improving and anti-inflammatory effects of H. aurantium body wall fatty acids on macrophages. In addition, our study demonstrates that H. aurantium body wall is a potential source of immune regulatory components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.15-20
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• 1982

The fatty acid composition of human milk was determined in 20 milk samples (ten colostrum and 10 mature) obtained at different stages of lactation. Human colostrum contained a lower percentage of total lipids than mature milk. In comparison with mature milk, human colostrum was characterized by a lower percentage of saturated fatty acids, a higher percentage of monounsaturated fatty acids and a higher percentage of extra-long-chain polyunsaturated fatty acid metabolites of both linoleic acid ($\omega$ 6 series) and linolenic acid ($\omega$ 3 series). The linoleic acid levels reported here are considerably higher than those reported previously in Korea. This shift has paralleled an increase in the use of vegetable oils in Korean diet. The human mature milk differed from marketing cow's milk in fatty acid composition, as it had a lower content of short-, medium-and long-chain saturated fatty acids and a higher content of long-chain monounsaturated and polyunsaturated fatty acids.

• Food Industry And Nutrition
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• v.1 no.2
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• pp.1-4
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• 1996

• Food Science of Animal Resources
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• v.36 no.2
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• pp.178-185
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• 2016

The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.

• Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.16-23
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• 2009

Lipids were extracted from marine rotifer, Brachionus rotundiformis in order to examine the functionality of lipid enzymatic modification. The fatty acids, palmitic, linoleic, oleic and stearic acids were the dominant forms accounting for approximately 35.8%, 21.5%, 15.9% and 7.7% of the total lipid content, respectively. Lipid fractions were categorized as neutral lipids (38.5%), glycolipids (45.9%) and phospholipids (17.6%), and after extraction from the rotifer were isolated by thin-layer chromatography (TLC) as free fatty acids (FFA), monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG). The production of polyunsaturated fatty acid (PUFA) concentrate from rotifer lipids was studied using lipase-catalyzed hydrolysis. In addition, rotifer lipids were modified by hydrolysis using lipases such as porcine pancreas, Candida rugosa and Rhizomucor miehei. The lipase from Rhizomucor miehei was effective in extracting linoleic acid (C 18:2), while the lipase from Candida rugosa was effective in palmitic acid (C16:0) extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.