• 생명과학회지
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• 제12권1호
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• pp.61-66
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• 2002

압란유의 항암활성 및 면역 반응조절자로서의 기능을 알아본 실험 결과, 마우스 비장세포의 증식반응은 항진시켰으나 YAC-1 세포주의 증식능은 억제시켰다. CD4$^{+}$T세포 및 CD8$^{+}$T세포의 비율이 정상대조군 마우스의 그것에 비하여 증가하였으나 CD4$^{+}$/CD8$^{+}$ 비는 차이가 없었으며 비장세포에서 IL-2수용체의 발현이 항진되었다. 또한, 복강대식세포로부터의 nitric oxide와 TNF-$\alpha$ 생산을 항진시켰으며, 복강 대식세포는 탐식능이 현저하게 항진되었고 B16F10 흑생종의 폐전이가 억제됨을 알 수 있었다. 따라서, 압란유의 항암제 및 면역반응 조절자로서의 개발 가능성이 있음을 시사한다.

• 한국식품영양과학회지
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• 제7권2호
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• pp.29-34
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• 1978

It was conducted to find out that the influence of lipids on blood cholesterol level of chicks and ducks. In this experiments, a comparative study was carried out using chicks and ducks divided into four groups with various diet for the period of four weeks. The results were as follows: 1. The mean value of hematocrit was significantly lower for the chicks fed sesame oil and soybean oil than the chicks fed duck meat. The value of hematocrit was higher for the ducks fed sesame oil, soybean oil and duck meat than for the control group. 2. Blood glucose level was higher for the ducks group than the chicks group. It was lower blood glucose level for the chicks and ducks fed duck meat than any other groups. 3. Blood cholesterol level was lower for the chicks fed sesame oil, soybean oil, and duck meat than for those fed the basal diet(control group). In the ducks group, blood cholesterol level was high. But in the liver organ, it was lower blood cholesterol level for the chicks and ducks fed sesame oil, soybean oil and duck meat, respectively than for those fed the basal diet(control group). 4. Phospholipid of the chicks which were control groups was lower value than for those fed sesame oil and duck meat fed, the value of phospholipid was higher value.

• 한국식품영양학회지
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• 제11권1호
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• pp.41-46
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• 1998

청둥오리 압란유의 기능적 특성을 알아보기 위하여 흰쥐를 모델로 하여 streptozotocin(STZ)을 투여하여 당뇨병을 유발시킨 다음, 혈액 중의 당 농도, 지질의 변화 및 동맥경화 지표와의 상관관계를 검토하였고, 또한 Sarcoma-180을 쥐에 이식하여 이에 대한 항암 효과를 실험하였다. STZ로 당뇨병을 유발시킨 흰쥐는 청둥오리의 압란유를 15일간 투여하였던바 혈중의 당 농도는 정상상태로 유지되었고 phospholipid 및 triglyceride의 함량은 STZ를 처리한 압란유의 경우에는 증가하였으나, STZ 처리군에 압란유를 투여하였을 때 감소하였다. 혈중 total cholesterol, LDL + VLDL의 cholesterol 및 동맥경화의 지표는 STZ 처리군에서는 증가하였으나, 시료를 150mg/kg 투여시에는 감소하였다. 한편 Sarcoma-180에 대한 성장억제율은 압란유를 150mg/kg 투여시 63.89%로 나타났고 수명연장 실험에서는 압란유의 경우 15.4%로 나타났다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 추계학술대회 초록집
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• pp.103.2-103.2
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• 2010

Biodiesel was well known for eco-friendly alternative fuel for petrodiesel. But biodiesel have disadvantage such like it was derived from food resource which was high price. In this study, We synthesized the biodiesel from duck's oil which was food trash via transesterification under base catalyst. After analytic result of density, kinematic viscosity, cold temperature characteristics, lubricity and cetane number which were main fuel characteristics, this duck's biodiesel have enough to fuel specification for except of domestic winter season.

• 한국식품영양과학회지
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• 제24권6호
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• pp.874-879
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• 1995

본 연구는 오리고기로 부터 추출한 오리기름을 사용하여 성숙(52주령)된 흰주의 혈청과 장기의 지질 함량에 미치는 영향을 조사하고자 대조군으로 식물성 유지인 대두유군, 동물성 유지인 오리기름군, 오리기름에 1% 콜레스테롤을 첨가한군 등 3구능로 나누터 각각 8주간 사육한 후 각군의 혈청과 장기의 지질 농도를 측정한 결과는 다음과 같다. 혈정 중 중성지방 함량은 대조구넹 비하여 오름기름군, 오리기름에 1% 콜레스테롤을 첨가한 군에서 유의적으로 낮았으며(p<0.05), 인지질 함량은 차이가 없었다. 혈청 중 콜레스테롤 함량은 대조군과 오리기름군에 비하여 오리기름에 1% 콜레스테롤을 첨가한 군에 유의하게 높았으나(p<0.05), HDL - 콜레스테롤 함량은 유의하게 낮았다(p<0.05). HDL - cholesterol/Total-cholesterol의 비율은 대조군에 비하여 오리기름군과 오리기름에 1% 콜레스테롤을 첨가한 군이 각각 유의적으로 (p<0.05) 오리기름에 1% 콜레스테롤을 첨가한 군이 더 낮게 나타났다(p<0.05). 장기의 지질 함량에서 간의 총 지질, 중성지질 및 총콜레스테롤 함량은 대조군과 오리기름군에 비하여 오리기름이 1% 콜레스테롤을 첨가한 군이 유의하게 높았으며(p< 0.05), 대조군과 오리기름군은 차이가 없엇고, 인지질 함량은 세군 모두 차이가 없었다. 이상의 결과로 보아 오리기름이 혈청과 가의 중성지질은 대두유에 비하여 감소시키는 효과가 있으나 총 콜레스테롤 농도는 대두유군과 비슷한 수준을 보였다. 그러나 오리기름에 1% 콜레스테롤을 첨가군에서는 hypercholester rolemic 개선 효과는 나타나지 않았다.

• 한국식품영양과학회지
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• 제30권1호
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• 공업화학
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• 제21권6호
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• pp.653-658
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• 2010

바이오디젤은 기존석유디젤을 대체할 수 있는 친환경적인 연료로 알려져 있다. 하지만 원료물질이 대부분 가격이 높은 식량자원을 이용한다는 단점을 지니고 있다. 본 연구에서는 음식쓰레기로 생긴 오리기름을 전처리 한 후, 염기촉매를 이용하여 전이에스테르화 반응을 통해 바이오디젤을 합성하였다. 합성되어진 바이오디젤의 대표적 연료특성으로 밀도, 동점도, 저온특성, 윤활성, 세탄가를 분석한 결과, 국내에서 동절기 외에는 충분히 석유대체연료로 사용 가능하다는 결과를 얻었다.

• 한국축산식품학회지
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• 제34권1호
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• pp.1-6
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• 2014

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

• Animal Bioscience
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• 제35권6호
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 한국축산식품학회지
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• 제40권1호
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• pp.106-117
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• 2020

Cellular senescence is associated with age-related vascular disorders and has been implicated in vascular dysfunctions. Here, we show that duck oil-loaded nanoemulsion (DO-NE) attenuates premature senescence of vascular smooth muscle cells (VSMCs) triggered by angiotensin II (Ang II). Compared with control nanoemulsion (NE), DO-NE significantly inhibited the activity of senescence-associated β-galactosidase, which is a biomarker of cellular senescence, in Ang II-treated VSMCs. SIRT1 protein expression was dose- and time-dependently induced in VSMCs exposed to DO-NE, but not in those exposed to NE, and SIRT1 promoter activity was also elevated. Consistently, DO-NE also dose-dependently rescued Ang II-induced repression of SIRT1 expression, indicating that SIRT1 is linked to the anti-senescence action of DO-NE in VSMCs treated with Ang II. Furthermore, the SIRT1 agonist resveratrol potentiated the effects of DO-NE on VSMCs exposed to Ang II, whereas the SIRT1 inhibitor sirtinol elicited the opposite effect. These findings indicate that DO-NE inhibits senescence by upregulating SIRT1 and thereby impedes vascular aging triggered by Ang II.