• 한국식품위생안전성학회지
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• 제13권3호
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• pp.268-273
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• 1998

Lard 와 Alcohol을 섭취시킨 흰쥐 혈청중의 효소 활성에 인삼추출물이 미치는 영향을 검토하기 위해서 흰쥐에 Lard 와 Alcohol 및 인삼추출물을 첨가한 식이를 10주간 급여하여 성장시킨 후 체중, 각종 장기 중량, 혈청중 AST, ALT, ALP, LDH의 활성을 측정하였을 때 다음과 같은 결과를 얻었다. Lard 와 Alcohol 첨가 식이군에서는 체중과 식이섭취량은 감소하였으나, 인삼추출물의 투여에 의한 식이효율은 증가하였다. lard의 첨가 식이로 성장시킨 실험군에서는 간장, 신장, 비장의 무게는 증가하였으나 다른 식이 군에서의 중량변화는 없었다. 혈청중 AST, ALT, LDH, ALP 활성은 lard , alcohol을 첨가한 식이군(II, III군)에 비해 유의한 감소를 나타내었다. 이상의 실험 결과로 보아 Lard 와 Alcohol의 만성적인 섭취는 실험동물의 간기능에 손상을 유발하여 혈청 중 AST, ALT, ALP, LDH활성이 증가하였으나 인삼추출물을 첨가한 실험군에서는 위와 같은 효소의 활성이 유의적으로 감소하였다. 따라서 인삼추출물은 고지방식이로 인한 고지혈증을 개선함으로써 간조직의 손상을 예방하여 줄것으로 생각되어 진다.

• 대한가정학회지
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• 제18권3호
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• pp.5-11
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• 1980

The study carried out to clarify the effects of lard and corn oil on serum total cholesterol content and liver thiobarbituric acid (TBA) value in ethanol (Et-OH) fed mice. Results obtained from the present study were a follows: 1. serum total cholesterol content was considerably increased by 25% Et-OH administration in mice. In case of 25% Et-OH plus Lard group and Lard group both group were also increased significantly to compare with normal value of mice but 25% Et-OH plus lard group was shown very higher value rather than that of Lard group and Lard group was found similar tendency to compare with the 25% Et-OH plus saline group except to after the 1 day. 2. serum total cholestrol content of 25% Et-OH plus Corn oil group and corn oil group were also increased significantly to compare with normal value, but the 25% Et-Oh plus Corn oil group slightly higher level than that of Corn oil group except to after the 3 days. 3. Lard group was also very similar tendency to compare with the corn oil group except to the 3 days. 4. liver TBA value was increased by 25% Et-OH fed mice. 25% Et-OH plus Lard group and Lard group were also increased significantly to compare with liver TBA value in normal mice, but 25% Et-OH plus Lard group was found higher value rather than that of lard group and 25% Et-OH group (Control). Lard group was similar to that of Control group except to after the 1 day. And 25% Et-OH plus Corn oil group was considerably increased rather than that of Control group, and liver TBA value of the above group was similar to that of 25% Et-OH plus Lard group except to after the 3 days. Corn oil group was shown lower value than that of lard group, but it was no significant.

• 한국식품영양과학회지
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• 제24권4호
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• pp.517-522
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• 1995

The present study has been undertaken to investigate the effect of plantaginis semen extract on lipid composition and activities of several enzymes in lard administrated rats. Forth male rats of Sprague-Dawley strain with average weight of 130$\pm$10g were divided into four groups[basal diet(BD)], basal＋plantaginis semen(BP), basal＋lard(BL) and basal＋plantaginis semen＋lard(BLP). Lard administrated groups showed increase in weight gain and that of BLP group significantly increased. Feed intake showed no significant differences with lard administration. The weights of liver, kidney and heart of the rat were not affected by plantagins semen and lard administration. Serum and liver triglyceride and cholesterol contents significantly increased compared to BD group but significantly decreased by the addition of plantaginis semen extract(BLP group). Serum and liver phsophlipids decreased in lard administrated group but effectively restored by administration of plantaginis semen extract. HDL-cholesterol content significantly decreased in lard-fed group and somewhat increased in plantaginis semen extract group. Serum aminotransferase, lactate dehydrogenase activities significantly increased in lard fed group but addition of plntginis semen extract significantly decreased the enzyme activities compared with that of lard administrated group.

• 한국식품위생안전성학회지
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• 제14권2호
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• pp.195-200
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• 1999

The present study has been undertaken to investigate the effects of crude ginseng extract added to food on the lipid composition in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130 g were divided into 7 group, each group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% crude ginseng extract, basal diet plus 15% lard and 0.5% crude ginseng extract. Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, triglyceride, total cholesterol, HDL-cholesterol, free cholesterol. The results obtained were as follows : 1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but crude ginseng extract caused an increase in food efficiency ratio. 2. Lard supplementation group showed increase in the weight of liver, kidney, spleen, but another groups did not. 3. The contents ratio of triglyceride, total cholesterol in serum of lard-fed group showed significant increase compared to controls and but the simultaneous supplementation of crude ginseng extract and lard decreased significantly than those of lard-fed group. 4. The contents of free-cholesterol and ester cholesterol in serum of the simultaneous supplementation of crude ginseng extract group decreased as compared with the lard single fed group. 5. Crude ginseng extract single-fed groups. 6. The ratio of contents of VLDL, LDL-cholesterol in serum was significantly high in the only lard containing group and alcohol group, the crude ginseng extract supplemented group was showed lower tendency than only lard and alcohol group. The above results suggest that crude ginseng extract would prevent the metabolic disease by improving hyperlipoidemia.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.163-168
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• 1995

The present study has been undertaken to investigate the effects of garlic added to food on the activities of several enzymes in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130g were divided into 7 groups, each group receiving a different diet for 10 weeks; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% garlic, basal diet plus 15% lard and 0.5% garlic. Determinations were carried out in the net weight gain, food efficiency ratio, weight of organs, and AST, ALT, lactate dehydrogenase, alkaline phosphatase activities in serum of rats. The results obtained were as follows; Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but garlic caused an increased in food efficiency ratio. Lard supplementation caused an increase in the weight of liver, kidney, spleen, but another groups did not, AST, ALT, ALP, LDH of serum were significantly increased in lard and alcohol containing group but garlic feeding decreased enzyme activities compared to lard and alcohol containing group. The above results suggest that garlic would prevent the metabolic disease of liver by improving hyperlipemia caused by high fat diet.

• 한국축산식품학회지
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• 제37권6호
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• pp.813-822
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• 2017

The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipozyme RMIM was found to be a more active biocatalyst than Novozym 435, and the optimal reaction conditions were 14:100 (W/W) of enzyme to lard substrate ratio, 1:1 of lard to glycerol molar ratio, and 500 rpm magnetic stirring speed. The reaction mixture was first incubated at $65^{\circ}C$ for 2 h and then transferred to $45^{\circ}C$ for 8 h. At the optimum reaction conditions, the conversion rate of triacylglycerol (TAG) and the content of DAG in the reaction mixture reached 76.26% and 61.76%, respectively, and the DAG content in purified glycerolized lard was 82.03% by molecular distillation. The distribution of fatty acids and Fourier transform infrared spectra in glycerolized lard samples were similar to those in lard samples. The results revealed that enzymatic glycerolysis and molecular distillation can be used to prepare more highly purified DAG from lard.

• Food Science and Biotechnology
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• 제18권2호
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• pp.413-418
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• 2009

Effects of chlorophyll and visible light exposure on the volatile formations and headspace oxygen content were studied in lard model systems at $55^{\circ}C$. Samples with or without addition of chlorophyll under light underwent photosensization or photooxidation, respectively. Total volatiles (TI) in lard with 5 ppm chlorophyll photosensization were 19 times higher than those in visible light photooxidized samples for 48 hr while TI in lard with chlorophyll in the dark were not significantly different from those in photooxidized samples (p>0.05). Headspace oxygen content in photosensitized lard decreased from 21 to 15% for 48 hr but that in photooxidized lard or that in lard with chlorophyll in the dark did not change significantly (p>0.05), which indicates that lard system used in this study is a photosensitizer-free model system and the presence of chlorophyll accelerated the lipid oxidation only under visible light. Oxidation mechanisms of photooxidation with or without presence of photosensitizers under visible light were not the same based on the difference of oxidized volatile profiles and headspace oxygen depletion.

• 농업과학연구
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• 제39권3호
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• pp.377-386
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• 2012

To reduce the saturation level of lard, solvent fractionation with hexane and acetone was carried out. The fatty acid compositions of lard were 1.5% myristic acid, 26.0% palmitic acid, 2.2%, palmitoleic acid, 12.1% stearic acid, 44.7% oleic acid, and 12.7% linoleic acid. Lard was fractionated by various conditions such as different fractionation temperatures (-15, 5, 10, $15^{\circ}C$), solvent ratios (1:1, 1:3, 1:5, 1:10, lard : solvent, w/v), and fractionation time (3, 6, 24 hr). At $-15^{\circ}C$, acetone was better for reducing the content (11.2%) of saturated fatty acids (SFA) than hexane (10.8%) when the 1:5 solvent ratio was used at 24 hr. Triacylglycerol (TAG) profiles were analyzed by reversed-phase high performance liquid chromatography based on the partition number (PN) of TAG molecules. The PN of major TAG species in lard were 46 (24.4%), 48 (55.7%), and 50 (19.9%). However, after fractionation (1:5, $5^{\circ}C$ and 24 hr), TAG species with a PN of 46 (34.2%), 48 (54.4%), and 50 (6.9%) were major components in acetone-fractionated lard (liquid part), while TAG species with a PN of 46 (26.0%), 48 (50.3%), and 50 (19.0%) were in hexane-fractionated lard, suggesting that fractionation with acetone resulted in maximal reduction of saturation level in lard.

• 한국축산식품학회지
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• 제32권5호
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• pp.644-651
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• 2012

MRP유래 육류 향미제의 향미 증강을 위하여 리보오스와 저 Glu 소맥글루텐 산 가수분해물을 기본 기질로 한 향미 조성물에 온도와 압력 조건별로 추출한 lard SC-$CO_2$ 분획을 첨가하여 향미제를 제조하였다. 이렇게 제조된 육류 향미제의 SMart nose를 이용한 향기패턴과 관능적 특성을 비교분석하여 향 특성이 우수한 육류 향미제를 개발하고자 하였다. Lard SC-$CO_2$분획 추출시 $40^{\circ}C$ 이상의 온도에서는 추출 수율이 증가하지 않았으며, 추출온도를 $40^{\circ}C$로 고정하여 30-60 MPa의 압력에서 추출하였을 때 40 MPa 이상에서 추출효율이 크게 증가하였다. 추출된 lard SC-$CO_2$ 분획들의 SMart nose를 이용한 향기패턴 분석을 실시한 결과, $40^{\circ}C$에서 원료 lard와 30 MPa에서 추출한 lard SC-$CO_2$ 분획의 향기패턴은 40 MPa 이상의 압력에서 추출한 분획들과 구별되었으나 40 MPa 이상의 압력에서 추출한 분획들은 서로 유사한 향기패턴을 나타내었다. 그러나 40 MPa 이상 압력 추출 lard SC-$CO_2$ 분획은 다른 flavor전구체와 반응시켰을 때 다른 전구체들과의 상호반응을 통해 뚜렷한 향기패턴의 차이를 나타내었다. 관능검사 결과 MRP based 육류향미제의 전체적 기호도는 $40^{\circ}C$, 50 MPa에서 추출한 lard SC-$CO_2$ 분획을 첨가한 MRP based meat flavor과 $40^{\circ}C$, 60 MPa에서 추출한 lard SC-$CO_2$ 분획첨가 MRP based meat flavor가 가장 높게 나타났다. 따라서 육류 향 증강 MRP based meat flavor의 전구체로 lard를 초임계 추출하기 위한 최적 조건은 $40^{\circ}C$에서 압력을 50 및 60 MPa로 이 조건에서 추출시 높은 경제성과 관능적 우수성이 확보된 육류 향미제 생산이 가능하다고 판단된다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1047-1052
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• 1998

The effects of antioxidants such as ascorbyl palmitate(AP), tocopherol( Toc), BHA and ascorbyl palmitate＋ tocopherol(AP＋ Toc) on lipid peroxide formations in lard have been investigated during storage at 50oC after gamma irradiation with the dose of 1~10kGy. Immediately gamma irradiation greatly increased the initiative oxidation of lard as expected. But antioxidants were found to be greatly effective in minimizing the radiation induced peroxidation of lard. The decreasing order of effects on their antioxidative activities was AP>AP＋ Toc>BHA> Toc. Oxidation of lard during storage at 50oC after irradiation induced the acceleration of autooxidation. But the additions of an tioxidants inhibited the formation of peroxides. Their antioxidative activities during storage were BHA> AP＋ Toc> Toc>AP. Especially AP＋ Toc mixture was not significantly different from BHA (p>0.05).