• Ocean Science Journal
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• 제42권4호
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• pp.247-254
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• 2007

Marine bacteria, actionmycetes and fungal strains were isolated from continental slope sediment of the Bay of Bengal and studied for fatty acid profile to investigate their involvement in the benthic food-web. Fifteen different saturated and unsaturated fatty acids from bacterial isolates, 14 from actinomycetes and fungal isolates were detected. The total unsaturated fatty acids in bacterial isolates ranged from 11.85 to 37.26%, while the saturated fatty acid ranged between 42.34 and 80.74%. In actinomycetes isolates, total unsaturated fatty acids varied from 27.86 to 38.85% and saturated fatty acids ranged from 35.29 to 51.25%. In fungal isolates unsaturated fatty acids ranged between 44.62 and 65.52% while saturated FA ranged from 20.80 to 46.30%. The higher percentages of unsaturated fatty acids from the microbial isolates are helpful in anticipating the active participation in the benthic food-web of Bay of Bengal.

• 한국환경과학회지
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• 제27권5호
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• pp.341-344
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• 2018

This study was conducted to determine the effects of dietary bentonite supplementation on the fatty acid profiles of eggs in older laying hens. A total of 90 Hy-line Brown layers, 74 weeks of age, were confined in 6 wire cages and then assigned randomly to two groups to receive one of the two diets (3 replicates of 15 older layers each) containing 0 and 0.2% bentonite for 4 weeks. After the 4-week feeding trial, no remarkable differences in individual fatty acid, saturated fatty acid (SFA), unsaturated fatty acid (UFA), and mono unsaturated fatty acid (MUFA) levels were found. However, linoleic acid, docosahexaenoic acid, and poly unsaturated fatty acid (PUFA) and UFA/SFA ratio were influenced by 0.2% bentonite. In conclusion, supplementation with 0.2% bentonite improved the profiles of PUFA more than those of SFA, UFA, and MUFA inthe eggs of the older laying hens.

• Asian-Australasian Journal of Animal Sciences
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• 제14권4호
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• pp.501-506
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• 2001

This experiment was conducted to evaluate the effects of supplemental unsaturated fatty acids (UFA) on fermentation characteristics, especially on gas production, cellulose degradation and volatile fatty acid (VFA) concentration by mixed ruminal microorganisms. In order to attain this objective, unsaturated fatty acids including oleic acid (C 18:1), linoleic acid (C18:2) and arachidonic acid (C22:4) were added at varying level. Mixed ruminal microbes used in this experiment were obtained from the rumen of a cannulated Holstein cow. Medium pH values after 7 d incubation were significantly affected by type and level of unsaturated fatty acids (p<0.01). All of UFA inhibited total gas production, and especially treatment of arachidonic acid at the levels of 0.01% gave the lowest gas. production after 7 d incubation (p<0.01). Comparison of the population of protozoa revealed that UFA did not have any significant effect on the total protozoa number. The addition of UFA did not effect dry matter degradation. Volatile fatty acid (VFA) composition of the culture was influenced little by UFA, although the considerable amount of iso-type VFA were detected in UFA supplemented incubations. The ratio of acetic acids to propionic acids, however, was lower than control in all the treatments after 7 d incubation (p<0.01).

• Food Science and Biotechnology
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• 제18권2호
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• pp.350-355
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• 2009

In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from 11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids were C$_{16:0}$, C$_{18:0}$, trans C$_{18:1}$, cis C$_{18:1}$, and C$_{18:2}$ in the samples. Total unsaturated fatty acid contents have changed from 38.73 to 70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain trans fatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids was determined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than 5% of the total fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• 제14권8호
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• pp.1073-1077
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• 2001

Forty three 7-month old, Barbados Black $Belly{\times}Malin$ crossbred sheep were used for the trial. They were allotted into three treatment groups fed varying levels of oil palm (Elaeis guineensis) frond pellets and commercial sheep pellets. Treatment diets were 80% commercial pellet+20 % (% w/w) oil palm frond pellet (CON group, n=15), 50% commercial pellet+50% oil palm frond pellet (% w/w) (HAF group, n=14) and 80% oil palm frond pellet+20% (% w/w) commercial pellet (OPF group, n=14). The plasma fatty acid profiles from these animals were compared before and after 14 weeks of feeding. Results showed that total unsaturated fatty acid content in the CON group had increased by 10% (p<0.01) from the pre-treatment values. All three treatment groups had significantly different plasma n-6 and n-3 polyunsaturated fatty acid contents at the end of the trial. In fact, the CON group had significantly (p<0.01) more n-6 polyunsaturated fatty acid content compared to its own initial values, and also the values from the HAF and OPF groups. However there was a significant (p<0.01) decline in plasma n-3 polyunsaturated fatty acids in all groups. The final total unsaturated to saturated fatty acid content ratio was significantly (p<0.01) highest in the CON group, demonstrating the high plasma unsaturated fatty acid content in these animals. This study shows the plasma unsaturated fatty acids in sheep can be increased by dietary manipulation.

• 한국식품조리과학회지
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• 제13권2호
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• pp.87-91
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• 1997

방사구와 비방사구에서 채취한 달걀 난황을 배소·압착하여 얻은 난황유를 Folch법으로 정제한 후 gas chromatography로 지방산 조성을 분석한 결과는 다음과 같다. 난황유의 총지질과 중성지질의 지방산 조성은 oleic acid, palmitic acid, linoleic acid 순으로 주성분을 이루었고, 당지질은 palmitic acid, oleic acid, stearic acid, lauric acid 순으로, 인지질은 oleic acid, lauric acid, palmitic acid 순으로 주성분을 나타냈다. 포화지방산 함량은 방사구 보다 비방사구에서 약간 높았고, 포화지방산에 대한 불포화지방산의 비율(USFA/SFA)은 비방사구보다 방사구에서 높았다.

• 생명과학회지
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• 제22권8호
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• pp.1126-1131
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• 2012

본 연구에서는 각기 다른 형태의 지방산이 ICR mice의 혈중 지질 농도에 미치는 영향을 평가하고자 하였다. 이를 위하여 8주령 수컷 ICR mice를 일반 식이섭취군(C), 10%의 트랜스 불포화 지방산 섭취군(TFA-1), 30% 트랜스 불포화 지방산 섭취군(TFA-2), 50% 트랜스 불포화 지방산 섭취군(TFA-3), 50% 포화 지방산 섭취군(SFA), 불포화 지방산 섭취군(USFA) 으로 나누어 식이 하였다. 혈중 총 콜레스테롤의 수치는 TFA-3 군과 SFA 군의 지질함량이 다른 군에 비하여 높았으며, 중성지방지수 역시 높게 나타났다. 총 콜레스테롤과 중성지방수치를 이용하여 나타낸 LDL 콜레스테롤의 경우에도 50%의 트랜스 지방산을 섭취한 군에서 포화 지방산을 섭취한 군과 유사한 결과가 나타났다. 이에 반해, 10%, 30%의 트랜스 지방산을 섭취한 군에서는 일반식이 섭취군과 비슷한 결과가 나타났다. 이는 많은 양의 트랜스 불포화지방산을 짧은 기간 동안 섭취하더라도 포화지방산을 섭취한 것과 유사한 효과를 나타낸다는 것을 의미한다.

• 한국식품영양학회지
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• 제37권2호
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• pp.123-127
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• 2024

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

• Reproductive and Developmental Biology
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• 제38권3호
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• pp.129-136
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• 2014

본 시험은 무항생제 사육방식이 한우육내 코티졸과 지방산 함량에 미치는 영향을 구명하고자 실시하였다. 무항생제 및 관행 축산으로 생산된 한우육 1등급 등심(M. longissimus)부위를 3가지의 브랜드별로 각각 3회씩 구매하여 시료로 공시하였고, 분석한 결과는 다음과 같다. 한우육 등심내 코티졸 함량은 무항생제 처리구에서 관행사육 처리구 대비 유의적(p=0.0176)으로 낮게 나타났으며, 포화지방산 및 불포화지방산 함량에서는 유의적(p>0.05)인 차이를 나타내지는 않았으나, 관행사육 처리구에서는 포화지방산이, 무항생제 처리구에서는 불포화지방산이 각각 높은 경향으로 분석되었다. 또한, 불포화지방산 중 n-3과 n-9 지방산을 제외한 n-6 지방산(linoleic acid, ${\gamma}$-linolenic acid)에서 유의적(p<0.01)인 차이를 보였다. 또한, 한우육내 코티졸 농도와 n-6 지방산 농도간의 상관관계를 분석한 결과, 특히 linoleic acid와 유의적(p=0.0140)으로 부(-)의 상관관계가 성립되었다. 결과적으로, 무항생제 인증으로 사육된 한우육은 관행적으로 사육된 한우육에서 보다 상대적으로 코티졸 함량이 낮았으며, 건강에 유익한 불포화지방산 함량이 다소 높은 경향으로 분석됨으로써 육질을 향상시키는 것으로 나타났다.

• 농업과학연구
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• 제37권2호
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• pp.261-266
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• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.