• Journal of Life Science
• /
• v.32 no.6
• /
• pp.455-462
• /
• 2022

This study examined changes in the body composition of Protaetia brevitarsis larvae fed sulfur and selenium. Among the general chemical components, an increase in protein was observed in the sulfur-fed group, whereas an increase in fatty acid was found in the groups fed selenium and sulfur/selenium. The structural amino acid showed some tendency to be increased compared to the control group, but this was especially true in the sulfur-fed group. The free amino acid were increased in the groups fed selenium and sulfur/selenium, with GABA, Glu, and Pro, in particular, being increased in the group fed sulfur/selenium. Among the essential amino acids, Met, Trp, and Val tended to be increased in selenium and sulfur/selenium groups. Saturated and polyunsaturated fatty acids showed a tendency to increase in the group fed sulfur/selenium, but monounsaturated fatty acid tended to be decreased in the group. In particular, no oleic acid was detected in the sulfur/selenium group, whereas palmitic acid, palmitoleic acid, and linoleic acid were increased. From observations of these body composition changes associated with the feeding of sulfur and selenium, it is estimated that the group fed sulfur/selenium would likely undergo a pronounced change in body composition. Therefore, we suggest that it is possible to manufacture a food that has enhanced functionality by appropriately adjusting the diet of Protaetia brevitarsis larvae.

• Journal of Applied Biological Chemistry
• /
• v.42 no.2
• /
• pp.75-80
• /
• 1999

The effects of dietary n-3 fatty acids, ${\alpha}$-linolenic acid (18:3), eicosapentaenoic acid (EPA, 20:5), and docosahexaenoic acid (DHA, 22:6), on brain phospholipid content and fatty acid composition were compared in rats fed with a diet containing constant ratios of saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid (PUFA) and n-3/n-6. The dietary fat in each diet was added at the level of 10%. In each diet, n-3 PUFA comprised two-thirds of the PUFA and the remaining one-third was linoleic acid (18:2). Dietary fat containing linoleic acid as the sole source of PUFA was also given to the control group. The content of brain phospholipid in the three n-3 PUFA groups was significantly lower than that of the linoleic acid group. This reduction was greater in the EPA and DHA groups than in the ${\alpha}$-linolenic acid group. The decrease in phospholipid content in rats fed n-3 fatty acid-rich diets was largely due to the decrease in the phosphatidylethanolamine fraction. Each dietary n-3 PUFA was found to affect the fatty acid composition of brain phospholipids; the most pronounced alteration was observed in phosphatidylethanolamine fraction. Furthermore, the proportion of DHA in the phosphatidylethanolamine fraction tended to be higher in the DHA group than in other PUFA groups. In conclusion, dietary ${\alpha}$-linolenic acid, EPA and DHA can influence the phospholipid content, phospholipid subclass, and fatty acid composition in rat brain.

• Journal of Nutrition and Health
• /
• v.24 no.5
• /
• pp.399-407
• /
• 1991

The purpose of this study was to estimate the intake of individual fatty acid and eventually to contribute to the establishment of dietary guidelines and recommendations of fatty acids for the Koreans. The subjects consisted of female college students aged 20 to 29 years old. Their dietary intake was assessed twice. in summer and in winter, by means of a 24-hour dietary recall method. Food models and other measuring tools were also used. Concentrations of serm total triglyceride, total cholesterol and HDL-& LDL-cholesterol were measured. The subjects consumed 12.3g of polyunsaturated fatty acids, 14.3g of monounsaturated fatty acids and 14.99g of saturated fatty acids per day The ratios of polyunsaturated/saturated fatty acids( P/S) and polyunsaturatedimonounsaturatedi saturated fatty acids (P/M/S) taken by the subjects were 0.8/1.0 and 0.8/l.0/l.0, respectively. The ratio of w61w3 fatty acids was found to be 8.3/l.0. All of these values seem to fall in the desirable range. The percentages of total calorie from carbohydrate. fat and protein were 59.4%, 23.4% and 17.2%, respectively. The concentrations of serum total triglyceride, total cholesterol. HDL-cholesterol and LDL-cholesterol were 59.3ms/dl, 192.7mg/dl, and 59.0mg/dl, and 121.9mg/dl., respectively.

• Fisheries and Aquatic Sciences
• /
• v.11 no.3
• /
• pp.125-132
• /
• 2008

The development of a fish that functionally provides both antioxidant and fat-reducing effects is an important goal in nutrition and aquaculture research. Dietary conjugated linoleic acid(CLA) can be successfully incorporated in fish muscle and viscera, but CLA and carotenoids have not been evaluated in such fish. An 8 weeks growth trial was conducted using rainbow trout, and all fish were fed twice daily with experimental diets containing graded amounts of CLA(1% and 5%). At the end of the experiment, the daily growth index, feed conversion rate, lipid class, and fatty acid composition were determined. Dietary CLA did not enhance the growth parameters of rainbow trout but did improve the feed conversion rate. The muscular polar lipid content decreased during the feeding period, while the content was stable in the viscera. In addition, a diet high in CLA decreased the polyunsaturated fatty acid content, but had no effect on the content of monounsaturated and saturated fatty acid in muscle.

• Food Science of Animal Resources
• /
• v.37 no.5
• /
• pp.780-786
• /
• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.3
• /
• pp.435-440
• /
• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.5
• /
• pp.736-742
• /
• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.

• Preventive Nutrition and Food Science
• /
• v.17 no.4
• /
• pp.310-314
• /
• 2012

Thirty-two different volatile oils were identified from Allomyrina dichotoma (A. dichotoma) larvae by gas chromatography/mass spectrometry (GC/MS). The major volatile components were 2,2,4-trimethyl-3-carboxyisopropyl pentanoic acid isobutyl ester (5.83%), phenol,2,6-bis(a,a-dimethyl ethyl)-4-(1-methyl-1-phenylethyl) (5.72%), heptacosane (5.49%) and phenol,2,4-bis(1-methyl-1-phenylethyl) (5.47%). The composition of the fatty acids in A. dichotoma larvae was also determined by gas chromatography (GC) and fourteen constituents were identified. Oleic acid (19.13%) was the most abundant fatty acid followed by palmitic acid (12.52%), palmitoleic acid (3.71%) and linoleic acid (2.08%) in 100 g of A. dichotoma larvae on a dry weight basis. The quantity of unsaturated fatty acids (64.00%) were higher than that of saturated ones (36.00%). The predominant fatty acids in A. dichotoma consist of monounsaturated fatty acid (MUFA, 57.70%) such as oleic acid, myristoleic acid and palmitoleic acid, followed by saturated fatty acids (36.00%) and polyunsaturated fatty acids (PUFA, 6.50%). In particular, the presence of essential fatty acids, such as linoleic (5.30%) and linolenic acid (0.40%) give A. dichotoma larvae considerable nutritional and functional value and it may be a useful source for food and/or industrial utilization.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.936-949
• /
• 2021

This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.

• Food Science of Animal Resources
• /
• v.36 no.5
• /
• pp.679-688
• /
• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).