• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1438-1446
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• 2011

Palmitoyl-oleoyl-oleoyl (POO) and palmitoyl-oleoyl-palmitoyl triacylglycerol rich fraction (PSL) was obtained from the acetone fractionation of palm stearin. The fatty acid composition (total and positional), tri-acylglycerol species, and solid fat index (SFI) were compared among the blends of natural vegetable fats (sal fat, illipe fat, kokum fat, shea stearin fat, and shea butter) and PSL with different ratios (50:50, 60:40, 65:35, 70:30). In total fatty acid composition of PSL, palmitic, oleic, and linoleic acids were the major fatty acids, whereas in natural vegetable fats stearic and palmitic acids were the major fatty acids. Moreover, oleic acid was a major fatty acid at sn-2 position in sal fat, illipe fat, and kokum fat. The TAG species was analyzed by reversed-phase HPLC, from which the PN value ranged from 46 to 54. When natural vegetable fats and PSL were blended with different ratios, decreasing the amount of PSL resulted in increasing SFI in most cases. Among blends, the SFI of sal fat and PSL were most similar to commercial cocoa butter equivalent (CBE).

• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.22-28
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• 2003

Increasing conjugated linoleic acid (CLA) content in dairy products has been a research Interest due to the potential health benefits resulted from consuming CLA. Attempts were made to obtain high level natural CLA containing fatty acid fractions from milk fat through bovine feeding of sunflower oil (SO) and urea fractionation. SO feeding changed the fatty acid profile of milk fat. increasing the CLA content five-fold at eight weeks of trial. Milk fat obtained from S0-fed cows was hydrolyzed to free fatty acids, which were then fractionated with urea at various ratios. The profiles of fatty acids were also greatly influenced by urea fractionation. Long-chain unsaturated fatty acids, Including CLA, were concentrated in milk fat after the fractionation, whereas saturated long-chain counterparts were eliminated. The highest level of CLA was achieved by the fractionation at 2:1 urea/fatty acid ratio (UFR2). CLA level was elevated 2.5-fold, and the Cl8:1/C18:0 fatty acid ratio was increased 120 times after the fractionation. The level of CLA in high CLA-milk fat (24mg/g fat) obtained from the feeding study was further increased through urea fractionation up to 52mg/g fat, 10 folds as high as CLA in the control milk fat (5mg/g fat).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.1
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• pp.31-42
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• 2020

Horse fat is known to be an effective ingredient in Asia, and the horse fat itself, which is mixed with other ingredients at the additive level, is often sold as a finished product. In this case, physical properties of the horse fat raw material are important. Many horse fats produced in Korea (Jeju) have low temperature stability, so if not stored at low temperatures, segregation may occur. In the case of Japanese horse fat, it is partially hydrogenated or is used the solid phase as the horse fat by separating the liquid phase and the solid phase that is harder and more stable than the horse fat of Jeju. In this study, the physical properties were tested to improve the temperature stability even without the partial hydrogenation process of Jeju horse fat. Various oil gelling agents were used in the study. Results confirmed that the physical properties of the hydroxystearic acid added Jeju horse fat were improved. In addition, stability evaluations at temperatures of 25 ℃, 40 ℃, 45 ℃ and flow behavior evaluations at temperatures of 25 ℃, 30 ℃, 40 ℃ were performed for Jeju horse fat with hydroxystearic acid, 100% Jeju horse fat, and 100% Japanese horse fat. Results showed that the Jeju horse fat improved in flow behavior by adding hydroxystearic acid similar to that of Japanese horse fat. In addition, when the crystal state was observed under a microscope, the thermal stability was improved by decreasing the size of the needle-type crystals with the addition of hydroxystearic acid. Jeju horse fat containing hydroxystearic acid was found to have no physical problems even when stored at room temperature for a long time.

• Journal of the Korean Applied Science and Technology
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• v.24 no.4
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• pp.347-353
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• 2007

Fleshing scrap is a kind of wastes produced during leather making process and used in the test of manufacturing biodiesel. The early step of manufacturing biodiesel is fat recovery from fleshing scrap. Hence, we investigated the influence of the way of fat recovery on the fatty acid composition. We used three different recovery ways, that is chemical method by protein decomposition with acid/fat recovering, physical method by protein denaturalization with heat and vacuum/fat pressing, and biodiesel method by protein decomposition/fat recovering. The biological method yielded the best results in terms of appearance transparency. It was most effective to lower acid value. Also the recovered fat by biological method would be favorable methyl-ester reaction raw material for biodiesel because it contains more than 5% of oleic acid among unsaturated fatty acid.

• Nutritional Sciences
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• v.5 no.4
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• pp.184-189
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• 2002

The effects of dietary Int levels on lipid metabolism under fixed P/S (1.3) and n-6/n-3 (5.1) fatty acid ratios were examined in rats using palm oil, soybean oil and perilla oil. These ratios correspond to the recommended composition of dietary fat for humans. The range of dietary fat levels was 5-20% by weight (11.8-39.3% of total energy). The levels of dietary fat did not influence the concentrations of serum and liver cholesterol, whereas the level of triglycerides was gradually elevated with increasing levels of dietary fat, especially in the liver. The fatty acid composition of tissue phosphatidylcholine seemed to vary with the different levels of fat. The ratio of linoleic acid to arachidonic acid was increased more significantly in the heart than in the liver. In adipose tissue total lipids, the percentages of saturated and monounsaturated fatty acids decreased, whereas the percentage of polyunsaturated fatty acid increased, with increasing dietary Int levels. In addition, though the level of aortic prostacyclin was not uniformly affected by increasing dietary fat levels, thromboxane A2 production by platelets tended to increase with higher levels of dietary fat, suggesting an increased risk of thrombosis in this situation. Thus, even though dietary fat may have desirable compositions of fatty acids, these excessive consumption can produce unfavorable metabolic responses.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.566-577
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• 1993

The study was to compare the effect of dietary fatty acids on fatty acid profile in tissue and the status of tocopherol and lipid peroxidation, and superoxide dismutase and glutathione peroxidase activities at two fat levels. Male Sprague Dawley rats weighing average 350g(17 weeks) were fed either low fat(LF, 4.3% w/w, 10% kcal) or high fat(HF, 20.8%, w/w, 40% kcal)diet for 6 weeks. The fats used were beef tallow as a source of saturated fatty acid, corn oil for n-6 linoleic acid, perilla oil for n-3 $\alpha$-linolenic acid and fish oil for n-3 eiocosapentatenoic acid(EPA) and n-3 docosahexaenoic acid(DHA). Palsma tocopherol was significantly reduced by fish oil compared to beef tallow at body fat level. However, there was no significant effect on the levels of plasma MDA, RBC MDA and tocopherol, and RBC hempolysis by the type and amount of dietary fat. The peroxidizibility index of fatty acid profile in plasma and liver was increased and liver MDA level was significantly increased by fish oil when dietary fat level was increased. The activities of SOD and GSHPx tended to be increased by perilla oil and fish oil at both fat oil significantly reduced the incorpration of c20:4 and increased the incorporation of c20:5 into liver compared to corn oil. The incorporation of n-3 fatty acids into tissue by perilla oil rich in $\alpha$-linolenic acid was significantly higher tan corn oil and its effect was improved with higher amount of perilla oil in diet by high fat diet. Overall, the lipid peroxidation of tissue could be prevented by tocopherol supplementation when dietary fat level was low in diet. However, at high fat diet, tocopherol supplementation might not be enough to prevent the lipid peroxidation in tissue since the potential for lipid peroxidation was tended to be increased with higher incorporation of higher unsaturated n-3 fatty acids into tissue. Therefore, it could not be recommended to consume large amount of fish oil even with excess amount of tocopherol supplemented to the high fat diet.

• Korean Journal of Exercise Nutrition
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• v.16 no.1
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• pp.35-41
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• 2012

We investigated the role of fatty acid availability on skeletal muscle AMPK activity and adenine nucleotide content. To investigate the chronic effects of elevated fatty acid in vivo Sprague-Dawley rats were fed a chow diet (15% fat) or a diet high in saturated (SAFA, 52% fat) or polyunsaturated (PUFA, 52% fat) fat for eight weeks. High fat diets increased (P < 0.05) plasma FFA levels by 25%. AMPK activity was increased in SAFA and PUFA rats and occurred in the absence of changes in ATP, AMP, phosphocreatine and glycogen content. These results suggest that increasing fatty acid availability increases AMPK activity independent of changes in the cellular energy charge, and implicate the regulation of AMPK by a covalent mechanism. These data also support the contention that increasing fatty acid availability can increase subsequent fatty acid oxidation by an AMPK-mediated process.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.3
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• pp.267-272
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• 2015

The purpose of this study was to examine the antiobesity effects of lactic acid bacteria-fermented Dioscoreae Rhizoma powder (LDR) in Sprague-Dawley rats with high-fat diet (HFD)-induced obesity. Rats were divided into 5 groups: normal diet group, control (high fat diet-vehicle) group, 0.4 g/kg LDR (high fat diet + 0.4 g/kg lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group, 1 g/kg LDR (high fat diet + lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group, 2.5g/kg LDR (high fat diet + lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group. Our results indicate that LDR administration has effects on decreasing of body weight, fat weight, blood parameters and adipocyte size in the obesity animals. In addition, verified that fat degeneration and ballooning degeneration were alleviated in the experimental group fed on a high fat diet combined with LDR groups. These results indicate that lactic acid bacteria-fermented Dioscoreae Rhizoma powder may reduce elevating body weight and lipid accumulation in rat fed a high fat diet, suggesting its usefulness as a functional food for reducing body fat and obesity.

• International Journal of Industrial Entomology and Biomaterials
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• v.3 no.1
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• pp.7-11
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• 2001

The effect of topical application with 200,400 and 600 $\mu$g/ml 2,4-Dichlorophenoxyacetic Acid (2,4-D) and Naphthoxyacetic Acid (NOA) to the fifth stadium larvae of the silkworm, B. mori on fat body glycogen, protein, total lipids, phospholipids, neutral lipids and haemolymph trehalose and protein has been studied. The fat body glycogen significantly increased in all the groups treated with 2,4-D whereas there is no significantly change in fat body glycogen in all the groups treated with NDA. However, the haemolymph trehalose was significantly increased in all 274-D and NOA treated groups except in the groups treated with 400 and 600 $\mu$g/ml 2,4-D where the increase was not significant.The fat body protein did not show any significant change in all groups treated with 2,4-D and NOA except in the groups treated with 200 $\mu$g/ml 2,4-D where the fat body protein was significantly increased. The total lipids, phospholipids and neutral lipids of the fat body increased significantly in all the groups treated with 2,4-D and NOA when compared with those of the corresponding parameters of the carrier control.