• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.455-469
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• 2021

Purpose: The rs641738 C>T in membrane-bound O-acyltransferase domain-containing protein 7 (MBOAT7) is implicated, along with the rs738409 C>G polymorphism in patatin-like phospholipase domain-containing protein 3 (PNPLA3), in nonalcoholic fatty liver disease (NAFLD). The association of these polymorphisms and NAFLD are investigated in Hispanic children with obesity. Methods: Obese children with and without NAFLD were enrolled at a pediatric tertiary care health system and genotyped for MBOAT7 rs641738 C>T and PNPLA3 rs738409 C>G. NAFLD was characterized by the ultrasonographic presence of hepatic steatosis along with persistently elevated liver enzymes. Genetic variants and demographic and biochemical data were analyzed for the effects on NAFLD. Results: Among 126 enrolled subjects, 84 in the case group had NAFLD and 42 in the control group did not. The two groups had similar demographic distribution. NAFLD was associated with abnormal liver enzymes and elevated triglycerides and cholesterol (p<0.05). Children with NAFLD had higher percentage of PNPLA3 GG genotype at 70.2% versus 31.0% in non-NAFLD, and lower MBOAT7 TT genotype at 4.8% versus 16.7% in non-NAFLD (p<0.05). PNPLA3 rs738409 C>G had an additive effect in NAFLD; however, MBOAT7 rs641738 C>T had no effects alone or synergistically with PNPLA3 polymorphism. NAFLD risk increased 3.7-fold in subjects carrying PNPLA3 GG genotype and decreased in MBOAT7 TT genotype. Conclusion: In Hispanic children with obesity, PNPLA3 rs738409 C>G polymorphism increased the risk for NAFLD. The role of MBOAT7 rs641738 variant in NAFLD is less evident.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.242-251
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• 1989

The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min)$ and packaged the dried product for storages. The fractional compositions of free lipid of wind dried roe were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids. 10% of glycolipids and 13% of phospholipids respectively. The major fatty acids of the roe were $C_{16:0}$, $C_{18:0}$, $C_{18:1}$, $C_{18:2}$ and $C_{20:0}$ which was consisted of free and bound lipids in wind drying method during processing and storages. Total amino acids were 99.87g/100g and major amino acids were Glu, Pro, Leu, Lys and CySH and the protein score was average 155% and the chemical score was average 109%. Free amino acids was 1,376mg% that had 50.61% of Pro and the major kinds of those were Tyr and CySH.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.626-632
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• 2001

The plant extracted from Nameko, Gallic, Green tea, Allspice, Polygonum multiflorum, Schizandra chinensis, Armeniacae and Pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The pH of ethanol extracts showed a higher than that of hot water extracts, among of which were showed the lowest pH 3.0 in Schizandra chinensis. The important factor of lipid oxidation were $Fe^{2+}$ ion and active oxygen, in which were bound by plant extracts in case of $Fe^{2+}$ ion existed. However, the hydroxyl radical scavenging ability of extracts were lowed, compared to extracts reacted with $Fe^{2+}$ ion. Among of them, the hydroxyl radical scavenging ability of Nameko and Pine needle extracts had a lower TBARS value than those of control. The iron content of extracts were less than 2.0 mg/100 g, but the total iron content of Schizandra chinensis extracts were 6.8 mg/100 g. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of $Fe^{2+}$ ion content. The ascorbic acid content of green tea showed 14.3 mg/100 g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed more than 50%, except Nameko and allspices, which were higher in ethanol extracts than those of hot water extracts. The superoxide dismutase(SOD)-like activity of green tea showed 85.3% and 63.5% in hot water and ethanol extracts, respectively. The nitrite scavenging ability of green tea was the most effective in both extracts.