• 제목/요약/키워드: brown fat

검색결과 247건 처리시간 0.033초

벼의 공기 밀폐저장 특성 (Airtight Storage Characteristics of Rough Rice)

  • 금동혁;김훈;김동철
    • Journal of Biosystems Engineering
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    • 제25권1호
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    • pp.33-38
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    • 2000
  • This study was performed to investigate airtight storage characteristics of rough rice using airtight flexible pve container. A storage test of rough rice of 4 tonnes was carried out to determine the changes of gas composition of air in the container, grain moisture content, air temperature and relative humidity , the presence of insects ,germination rate, crack ratio , fat acidity , 1000-kernel weight, and brown rice recovery over storage period of 5 months in Suwon. Concentration of oxygen was decreased from 20% to 16% and carbon dioxide was increased of from 0.03% to 1.6%. The grain moisture content was decreased from 14.4%(w.b) to 14.1%(w.b) for 5 months storage period . Insect population levels were low but these increased after 5 months storage. Most of insects were dead, Fat acidity increased from 7.5(mg KOH/100g) to 10.2(mg KOH/100g). Other storage factors such as germination rate, brown rice recovery and 1000-kernel , and 1000-kernel weight slightly decreased and crack ratio was slightly increased. Qualities of rough rice during 5 months storage period under hemetic air conditions were maintained fairly good considering the above changes of quality factors during storage.

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Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

  • Park, Sin-Young;Seol, Kuk-Hwan;Kim, Hack-Youn
    • 한국축산식품학회지
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    • 제40권5호
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    • pp.699-709
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    • 2020
  • This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

현미 및 백미의 저장기간에 따른 지방산가 및 향기 패턴 분석 - 연구노트 - (Fat Acidity and Flavor Pattern Analysis of Brown Rice and Milled Rice according to Storage Period)

  • 성지혜;김훈;최희돈;김윤숙
    • 한국식품영양과학회지
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    • 제40권4호
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    • pp.613-617
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    • 2011
  • 본 연구에서는 현미 및 백미를 이용하여 시료의 저장기간에 따른 향기 패턴의 차이를 알아보고 지방산가와 비교하여 현미 및 쌀의 품질을 비교 분석해 보고자 하였다. 현미는 $30^{\circ}C$ 항온기에 넣고 30일간 저장하면서 5일 간격으로 각 시료를 채취하였고 백미는 저장기간의 차이를 두기 위해 생산 년도에 따라 시료를 수집하여 분석에 이용하였다. 현미와 백미 모두 저장기간이 길어질수록 지방산가가 크게 증가하여 품질에 영향을 미치는 것을 확인할 수 있었다. 저장기간에 차이를 둔 현미 및 백미의 향기패턴 변화를 SMart Nose를 사용하여 분석한 결과 전반적으로 현미와 백미사이에 휘발성 향기성분의 감응도가 매우 유사하게 나타났다. 다양한 변수들의 판별력에 가장 차별성을 높게 표현하는 18종류(41~81 amu)의 질량을 선택하여 주성분 분석 결과 현미의 PCA1 및 PCA2 값 기여율은 각각 95.64%, 2.78%로 나타났고 백미의 PCA1 및 PCA2 값 기여율은 각각 81.18%, 13.85%로 나타났다. 백미보다는 현미의 저장기간에 따른 향기패턴의 차이가 분명하게 나타났으며 두 시료 모두 저장기간이 증가할수록 시료의 PCA1값이 음의 방향으로 가는 것으로 나타났다. 따라서 저장기간이 증가할수록 쌀의 지방산가는 크게 증가하고 향기패턴이 변화하며 품질에 영향을 미치는 것을 확인할 수 있었다. 또한 쌀의 품질을 판별하는데 있어서 SMart Nose에 의해 측정하여 얻어진 자료를 활용한다면 기존의 방식들보다 더 용이하게 쌀의 품질 관리에 활용할 수 있을 것으로 기대된다.

Anti-Obesity and Hypolipidemic Effects of Dietary Levan in High Fat Diet-Induced Obese Rats

  • Kang, Soon-Ah;Hong, Kyung-Hee;Jang, Ki-Hyo;Kim, So-Hye;Lee, Kyung-Hee;Chang, Byung-Il;Kim, Chul-Ho;Choue, Ryo-Won
    • Journal of Microbiology and Biotechnology
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    • 제14권4호
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    • pp.796-804
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    • 2004
  • We found previously that dietary high fat caused obesity, and levan supplementation to the regular diet reduced adiposity and serum lipids. In the present study, we examined the effects of levan [high-molecular-mass $\beta$-(2,6)-linked fructose polymer] supplement on the development of obesity and lipid metabolism in rats fed with high-fat diet. Thus, to determine whether the dietary levan may have the anti-obesity and hypolipidemic effects, 4-wk-old Sprague Dawley male rats were fed with high-fat diet for 6 wk to induce obesity, and subsequently fed with 0, 1, 5, or 10% levan supplemented high-fat diets (w/w) for another 4 wk. For the comparison, a normal control group was fed with AIN-76A diet. Supplementation with levan resulted in a significant reduction of high-fat-induced body weight gain, white fat (i.e., epididymal, visceral, and peritoneal fat) development, adipocyte hypertrophy, and the development of hyperinsulinemia and hyperlipidemia in a dose-dependent manner. Serum triglyceride and free fatty acid levels were greatly reduced by levan supplementation. Serum total cholesterol level was reduced, whereas the HDL cholesterol level was increased by dietary levan. The expression of uncoupling protein (UCP) was increased by dietary high fat, and was further induced by levan supplementation. The mRNA level of UCP1, 2, and 3 in brown adipose tissue (BAT) and UCP3 in skeletal muscle was upregulated in rats fed with dietary levan. In conclusion, upregulated UCP mRNA expression may contribute to suppression of development of obesity through increased energy expenditure. The present results suggest that levan supplementation to the diet is beneficial in suppressing diet-induced obesity and hyperlipidemia.

Proximate Composition, and ʟ-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken

  • Jung, Samooel;Bae, Young Sik;Yong, Hae In;Lee, Hyun Jung;Seo, Dong Won;Park, Hee Bok;Lee, Jun Heon;Jo, Cheorun
    • Asian-Australasian Journal of Animal Sciences
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    • 제28권12호
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    • pp.1760-1766
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    • 2015
  • This study investigated the proximate composition and $\small{L}$-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as $\small{L}$-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. $\small{L}$-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest $\small{L}$-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

우측 견관절 부위에 발생한 동면종 - 증례 보고 - (Hibernoma of Right Shoulder - A Case Report -)

  • 강호정;황보현;정민;구자승;신규호;한수봉;김성재
    • Clinics in Shoulder and Elbow
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    • 제12권1호
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    • pp.94-97
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    • 2009
  • 목적: 동면종은 혈관분포가 풍부한 갈색지방조직으로 이루어진 매우 희귀한 양성 연부조직 종양이다. 대상 및 방법: 조직학적으로 악성의 성향을 보이지는 않으나, 진단 방법에 있어서 자기 공명 영상이나 조영 증강 컴퓨터 단층 촬영상에서 지방육종 등의 악성 종양과 구별되지 않는 특징을 갖기때문에, 수술적 방법을 통한 조직 생검이 치료 방법이다. 결과: 조직병리학적으로 갈색지방세포로 이루어져 있기 때문에, 백색지방세포 조직과 달리 구성 세포들은 다각형 모습의 다공포성이며, 핵이 중앙부에 위치하고 과립성의 세포질을 갖고 있다. 결론: 본 증례에서는 조직학적으로 확인된 우측 견관절의 동면종에 대해서 보고하고자 한다.

Bacterial $\beta$-Glucan Exhibits Potent Hypoglycemic Activity via Decrease of Serum Lipids and Adiposity, and Increase of UCP mRNA Expression

  • HONG KYUNGHEE;JANG KI-HYO;LEE JAE-CHEOL;KIM SOHYE;KIM MI-KYOUNG;LEE IN-YOUNG;KIM SANG-MOO;LIM YOONG HO;KANG SOON AH
    • Journal of Microbiology and Biotechnology
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    • 제15권4호
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    • pp.823-830
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    • 2005
  • This study was undertaken to evaluate the effect of bacteria-derived $\beta$-glucan fiber on serum lipids, adiposity and uncoupling protein (UCP) expression in rats. In order to induce obesity, Sprague-Dawley weanling male rats were allowed free access to AIN-76A diet until 4 weeks of age, and fed high-fat diet (beef tallow, $40\%$ of calories as fat) for 6 weeks until 10 weeks of age. Rats were then fed with $0\%$ thigh- fat control group), $1\%$, or $5\%$ bacterial ~-glucan supplemented high-fat diets (w/w) for another 6 weeks. For comparison, normal control group was fed with AIN-76 diet $11.7\%$ fat). Supplementation with bacterial $\beta$-glucan resulted in a significant reduction of high-fat-induced white fat (i.e., visceral and peritoneal fat) development, adipocyte hypertrophy, and development of hyperinsulinemia and hyperleptinemia. Serum triglyceride, total cholesterol, and free fatty acid levels were greatly reduced, but, HDL-cholesterol concentrations were increased by bacterial $\beta$-glucan supplementation. Serum leptin level was lower in the $\beta$-glucan groups than in the high-fat group. The expression of UCPs (UCP1, UCP2, and UCP3) in brown adipose tissue (BAT) were significantly increased by $5\%$ bacterial $\beta$-glucan-containing diet. This study suggests that the anti-obesity effect of $5\%$ bacterial $\beta$-glucan is attributed to upregulation of UCPs and inefficient energy utilization.

고지방 식이로 유도된 비만쥐에서 식이 레반이 체지방 형성 및 혈청 렙틴과 UCP 발현에 미치는 영향 (Effects of Dietary Levan on Adiposity, Serum Leptin and UCP Expression in Obese Rats Fed High Fat Diet)

  • 강순아;홍경희;김소혜;장기효;김철호;조여원
    • Journal of Nutrition and Health
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    • 제35권9호
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    • pp.903-911
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    • 2002
  • The effects of dietary levan, high-molecular-weight $\beta$-2,6-linked fructose polymer, on adiposity, serum leptin and UCP expression in rats fed high fat diet were studied. The adipose tissue hormone, leptin has been proposed to be involved in the regulation of food intake and energy expenditure. Uncoupling protein (UCP), a mitochondrial protein that uncouples the respiratory chain from oxidative phosphorylation, generates heat instead of ATP, thereby increase energy expenditure. To determine whether the dietary levan may have the anti-obesity effect, 4 wk old Sprague Dawley male rats fed high fat diet for 6 wks to induce obesity, and subsequently fed one of three diets for further 6 wks: 1) high fat (40% of calories) diet without levan 2) with 3% (w/w) levan 3) with 5% levan. For the comparison, control group fed AIN-76A diet. Visceral and peritoneal fat masses were lower in high fat diet with levan groups compared to high fat diet group. The effect of levan was dose-dependent. Adipocyte size was significantly reduced in the levan diet groups compared to the no levan diet group. Serum cholesterol level was not affected by levan containing diet, while the serum HDL cholesterol level was higher in leven diet groups. In addition, serum triglyceride level was markedly reduced by levan containing diet, thus lower than that of control group. Serum leptin was reduced by levan containing diet and lower in 5% levan group compared to 3% levan group (p < 0.001), as a result, serum leptin and insulin levels of 5% levan group were reduced to level of control group. Futhermore, the serum leptin level reflected the adiposity. The expression of UCP 1, and UCP 2 in brown adipose tissue was up-regulated by levan containing diet. In conclusions, levan containing diet reduced adiposity and serum triglyceride but increased UCP expression in the obese rats fed high fat diet. (Korean J Nutrition 35(9) : 903~911, 2002)

한국산 쌀의 품질측정에 있어서 근적외분광분석법의 응용 (Application of Near Infrared Reflectance Spectroscopy in Quality Evaluation of Domestic Rice)

  • 문성식;이경희;조래광
    • 한국식품과학회지
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    • 제26권6호
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    • pp.718-725
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    • 1994
  • 국내산 맵쌀 30종으로 쌀의 미질(米質)과 관련이 큰 수분, 단백질, 지방 및 아밀로오스 함량을 근적의 분광분석법에 의해 동시에 신속, 정확하게 비파괴 측청할 수 있는지의 가능성을 조사하였다. 기존의 습식분석법에 의한 수분, 단백질, 지방 및 아밀로오스 함량치 데이타와 근적외영역의 흡광도 데이터 사이에 중희귀분석을 행한 결과, 백미외 수분, 단백질, 지방, 아밀로오스 함량의 측청오차(SEP)는 각각 0.104, 0.196, 0398 및 1.427%이었고, 현미의 경우는 0.120, 1226, 0.153 및 1.923%이었다. 이상의 결과로서 근적외분광분석법을 응용함으로서 쌀의 수분과 단백질은 비파괴적으로 동시에 신속, 정확하게 측정 가능함을 알 수 있었으나, 지방과 아밀로오스의 측청정확도는 낮은편이었다.

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Enterococcus faecium R0026 Combined with Bacillus subtilis R0179 Prevent Obesity-Associated Hyperlipidemia and Modulate Gut Microbiota in C57BL/6 Mice

  • Huang, Jinli;Huang, Juan;Yin, Tianyi;Lv, Huiyun;Zhang, Pengyu;Li, Huajun
    • Journal of Microbiology and Biotechnology
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    • 제31권2호
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    • pp.181-188
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    • 2021
  • Bacillus subtilis and Enterococcus faecium are commonly used probiotics. This study aimed to identify the effect of live combined Bacillus subtilis R0179 and Enterococcus faecium R0026 (LCBE) on obesity-associated hyperlipidemia and gut microbiota in C57BL/6 mice. Forty male C57BL/6 mice were divided into four groups: normal group (N group), model group (M group), low-dose group (L group), and high-dose group (H group). Mice were gavaged with LCBE at 0.023 g/mice/day (L group) or 0.23 g/mice/day (H group) and fed with a high-fat diet for 8 weeks. In vitro E. faecium R0026 showed an ability to lower the low-concentration of cholesterol by 46%, and the ability to lower the high-concentration of cholesterol by 58%. LCBE significantly reduced the body weight gain, Lee index, brown fat index and body mass index of mice on a high-fat diet. Moreover, LCBE markedly improved serum lipids (including serum triglyceride, total cholesterol, low-density lipoprotein and high-density lipoprotein) while also significantly reducing liver total cholesterol. Serum lipopolysaccharide and total bile acid in L and H groups decreased significantly compared with M group. PCR-DGGE analysis showed that the composition of gut microbiota in the treatment groups was improved. Akkermansia muciniphila was found in H group. The PCA result indicated a similar gut microbiota structure between LCBE treatment groups and normal group while the number of bands and Shannon diversity index increased significantly in the LCBE treatment groups. Finally, qPCR showed Bifidobacterium spp. increased significantly in H group compared with M group, LCBE alleviated liver steatosis and improved brown adipose tissue index.