• Nutrition Research and Practice
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• v.6 no.3
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• pp.226-231
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• 2012

The purpose of the study was to assess the effects of a 12 weeks aged garlic extract (AGE) regimen with regular exercise on cardiovascular disease (CVD) risk in postmenopausal women. A total of 30 postmenopausal women ($54.4{\pm}5.4$ years) were randomly divided into the following four groups: Placebo (Placebo; n = 6), AGE intake (AGEI; n = 8), exercise and placebo (Ex + Placebo; n = 8), exercise and AGE (Ex + AGE; n = 8) groups. The AGE group consume 80 mg per day, and exercise groups performed moderate exercise (aerobic and resistance) three times per week. After 12 weeks of treatment, body composition, lipid profile, and CVD risk factors were analyzed. Body weight was significantly decreased in AGEI, Ex + Placebo, and Ex + AGE groups compared to baseline. Body fat % was significantly decreased in the AGEI and Ex + Placebo groups. Body mass index (BMI) was significantly decreased in the AGEI, Ex + Placebo, and Ex + AGE groups. Fat-free mass was significantly decreased in the AGEI group. Total cholesterol (TC) was significantly lower in the Ex + Placebo compared to the Placebo group. AGE supplementation or exercise effectively reduced low-density lipoprotein (LDL-C). Triglyceride (TG) was significantly increased in the AGEI group. Malondialdehyde (MDA) levels were significantly decreased in the AGEI, Ex + Placebo, and Ex + AGE compared to the placebo group. AGE supplementation reduced homocysteine levels regardless of whether the women also exercised. The present results suggest that AGE supplementation reduces cardiovascular risk factors independently of exercise in postmenopausal women.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.71-78
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• 2004

Adrenergic receptors play a major role in thermogenesis and lipolysis in brown and visceral adipose tissues, and have been implicated in the pathogenesis of obesity and metabolic disorders. The purpose of this study was to estimate the effects of $\beta$2-adrenergic receptor ($\beta$2AR) and $\beta$3-adrenergic receptor ($\beta$3AR) genotypes on hyperglycemia and obesity in the Korean population. A representative sample consisting of 530 Korean men and women were measured for height, weight, BMI, WHR, obesity index and body composition. The genotypes of $\beta$2AR polymorphism in codon 27 and $\beta$3AR polymorphism in codon 64 were analyzed by the PCR RFLP method. Serum concentrations of fasting glucose, total cholesterol, HDL cholesterol and triglyceride were determined. The frequencies of $\beta$2AR and $\beta$3AR genotype were: both wild type, 62.5% ; only $\beta$2AR variant type, 12.8% ; only $\beta$3AR variant type, 18.8% ; and both variant type, 5.8% ; the frequency of E and R alleles were 0.098 and 0.137, respectively. Among the physiological parameters, fasting glucose level was significantly higher in subjects with both variant type compared with the three other types (p <0.05), Subjects with both variant type had 12%, 12% and 9.3% increases in serum glucose levels compared with wild type, only $\beta$2AR variant type, and only $\beta$3AR variant type, respectively. When logistic regression analysis was conducted to estimate the risk for hyperglycemia, the subjects were selected for fasting blood glucose concentrations of more than 6.105 m㏖/L (110 mg/dL), and the odds ratios were 1.215 (p=0.636) for only $\beta$2AR variant type,1.659 (p=0.089) for only $\beta$3AR variant type, and 3.078 (p=0.011) for both variant type. These results suggest that the interaction of $\beta$2AR and $\beta$3AR variant genotypes has a strong association with increased glucose levels, and might be a significant risk factor for hyperglycemia among Korean subjects.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.248-252
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• 1985

Prunus tomentosa Thunberg seed was investigated to evaluate its possibility for use as food resources of fats and proteins. The seed contained 40.38% of crude fat and 26.59% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.49% of neutral lipids, whereas compound lipids were only 4.51%. Among the neutral lipid components by thin-layer chromatography, triglycerides were 89.86%, sterols, monoglycerides, sterol esters, free fatty acids and diglycerides were 4.14%, 2.98%, 1.77%, 1.07%, and 0.18%, respectively. Oleic acid (65.06-66.05%) and linoleic acid (26.56-28.40%) were the main fatty acids in the total lipid, neutral lipid and triglyceride fractions. In the glycolipid and phospholipid fractions, predominant fatty acids were oleic acid (40.55-51.46%), linoleic acid (20.26-30.89%) and palmitic acid (17.64-21.43%). The extractability of salt soluble protein of seed was 60%, and recovery rate of main protein fraction separated by Sephadex G-200 was about 46.5%. The electrophoretic analysis showed 7 bands in seed protein.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.215-219
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.652-657
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• 1995

To investigate the lipid components of Korean yams(Dioscorea batatas and Dioscorea aimadoimo), silicic acid column, thin layer and gas chromatographies were applied. Total crude lipid contents in D. batatas and D. aimadoimo were 1.70% and 1.31%, and total purified lipid contents were 1.35% and 0.99% on a dry weight basis. Lipids were fractionated and quantitated by silicic acid column chromatography. The contents of neutral lipids, glycolipids and phospholipids were 43.33, 39.60 and 17.07% in D. batatas and 43.94, 34.74 and 21.32% in D. aimadoimo. Neutral lipids were the most abundant, in which triglycerides and sterol ester were found as the major components. Glycolipids were mainly composed of monogalactosyl and trigalactosyl diglycerides. Phosphatidyl choline and phosphatidyl ethanolamine were the major components of phospholipid. Fatty acids of the total lipids were mainly linoleic and palmitic acids. The fatty acid compositions of neutral lipids, glycolipids and phospholipids were the same tendency as that of total lipids. However, the content of linolenic acid in glycolipids was higher than in neutral lipids and phospholipids when fractionated.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.585-593
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• 1988

The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang #23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.39-44
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• 2005

Effects of persimmon peel powder on physico-chemical properties in 60 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 1% persimmon peel powder) 3) T2 (commercial feed supplemented with 3% persimmon peel powder) 4) T3 (commercial feed supplemented with 5% persimmon peel powder). In proximate composition, moisture of pork from treatment groups were decreased by addition level increased than that of control but crude fat was increased (p<0.05). Crude protein and crude ash was no significantly difference. The total cholesterol, HDL-cholesterol and triglyceride of treatment groups was higher than that of control.. LDL-cholesterol of control was higher than that of treatment groups. The WHC (water holding capacity) of control was higher than treatment groups and shear value was higher in treatments group (p<0.05). pH was not significantly different between control and treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05). The meat color of treatment group showed whiter and redder than that of control owing to higher L/sup */, a/sup */ and b/sup */ value. In fatty acids, stearic acid contents of treatment groups were higher than that of control. The unsaturated fatty acid/saturated fatty acid ratio of the control, T1 T2 and T3 were 1.78, 1.71. 1.69 and 1.66, respectively and control had higher than the treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05).

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.189-194
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• 2005

Protein, lipid classes, and fatty acid composition, including n-3 highly unsaturated fatty acids (HUFAs), were analyzed in the soft parts, which we differentiated as the adductor muscles and 'other portions,' from the cultured pearl oyster after the pearl was harvested and before the nucleus was grafted to evaluate the nutritional qualities of the soft parts. Total lipid content was higher in the other portions of the soft parts ($1.25-1.26\%$) than in the adductor muscles ($0.58­0.65\%$) in both pearl oyster samples, whereas protein content was higher in the latter ($15.5­18.7\%$) than in the former ($11.2-13.9\%$; P<0.05). The percentage of total lipids (TLs) consisting of phospholipids (PLs) was higher in the adductor muscles ($60.4-68.3\%$) than in the other portions ($40.6-47.0\%$), but the percentage of nonpolar lipids (NLs) was higher in the other portions of the soft parts. The prominent lipid classes were free sterol (FS) and triglyceride (TG) in the NLs and phosphatidylcholine and phosphatidylethanolamine in the PLs. The adductor muscles contained high levels of FS and all PL classes, while the other portions contained high levels of all NL classes, especially TG (but not FS; P<0.05). The prominent fatty acids were 22:6n-3 ($17.2-24.9\%$), 16:0 ($8.35-15.8\%$), 20:5n-3 ($7.95-14.9\%$), 18:0 dimethyl acetal (DMA, $4.79-13.5\%$), 18:0 ($4.50-6.16\%$), and 20:4n-6 ($4.36-5.43\%$). The percentages of 22:6n-3, 20:4n-6, and 18:0 DMA were higher in the adductor muscles than in the other portions of both pearl oyster samples, while those of 20:5n-3 and 16:0 were higher in the other portions (P<0.05). The levels of these food components were similar to those of other bivalves or were higher, especially the protein content, indicating that the soft parts of pearl oysters, which are currently wasted, have food value.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.1-8
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• 2006

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.175-180
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• 1984

Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.