• Title/Summary/Keyword: saturated fatty acid

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The Influence of Saturated Fats, ${\alpha}-linolenic$ Acid, EPA and DHA on the Lipid Hydroperoxide Level and Fatty Acid Composition in Liver Microsomes and in Plasma Lipid of Rabbits

  • Nam, Hyun-Keun
    • Journal of the Korean Applied Science and Technology
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    • v.7 no.2
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    • pp.55-61
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    • 1990
  • To investigate the influence of saturated fats, ${\alpha}-linolenic$ acid, EPA and DHA on the lipid hydroperoxide concentration and fatty acid composition in liver microsomes and in plasma lipid of rabbits, the animals were fed on the perilla oil rich ${\alpha}-linolenic$ acid or sardine oil rich EPA and DHA diet for four weeks Were examined. The fatty acid composition of plasma lipid and liver microsomes of rabbits fed on the perilla oil diet was an accumulation of arachidonic acid(AA) 20:4 n-6, eicosapentaenoic acid(EPA) 20:5 n-3, and docosahexaenoic acid(DHA) 22:6 n-3, The fatty acid composition of plasma lipid and liver microsomes of rabbits fed on the sardine oil was an accumulation of ${\alpha}-linolenic$ acid(LNA) 18:3 n-3, and arachidonic acid(AA) 20:4. The p/s ratio of rabbits fed on the perilla oil diet changed from 7.4 to 2.27 for plasma lipid and 2.47 for liver microsomes. The concentration of lipid hydroperoxide was 3.48 nmol MDA/ml and 4.35 nmol MDA/ml for plasma lipid and liver microsomes, respectively, in perilla oil diet. The lipid hydroperoxide liver was 4.22 nmol MDA/ml and 67 nmol MDA/ml for plasma lipid and liver microsornes in sardine oil diet.

Changes in Fatty Acid Composition of Glycolipid and Phospholipid of Sesame Seed Lipid during Storage (저장중(貯藏中) 참깨의 당지질(糖脂質) 및 인지질(燐脂質)의 지방산(脂肪酸) 조성변화(組成變化))

  • Choi, Sang-Do;Yang, Min-Suk;Cho, Moo-Je
    • Applied Biological Chemistry
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    • v.27 no.3
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    • pp.211-213
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    • 1984
  • The change in fatty acid compositions of the glycolipid and phospholipid of sesame seed was analyzed during the storage for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen bag(LA), storage under light with polyethylene bag(LS), storage in dark with linen bag(DA), and storage in dark with polyethylene bag(DS). In the fatty acid composition of glycolipid, palmitic and stearic acid decreased during the storage but the linoleic acid increased significantly, particularly, between 4 to 9 months of storage. The content of palmitic and stearic acid in phospholipid decreased until 9 months, then increased until 15 months of storage, but reverse tendency was, observed in the content of oleic and linoleic acid. The ratio of unsaturated to saturated fatty acids in glycolipid increased during the storage of 15 months in all the storage conditions. The ratio of unsaturated to saturated fatty acids of phospholipid in DA and LA was slightly higher than that in DS and LS conditions during the storage for 15 months.

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Increasing trends in dietary total fat and fatty acid intake among Korean children: using the 2007-2017 national data

  • Song, SuJin;Shim, Jae Eun
    • Nutrition Research and Practice
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    • v.16 no.2
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    • pp.260-271
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    • 2022
  • BACKGROUND/OBJECTIVES: The prevalence of obesity has been increasing in Korean children. As an unhealthy diet is known as one of the major determinants of childhood obesity, assessing and monitoring dietary fat intake of children is needed. SUBJECTS/METHODS: This analysis included 9,998 children aged 3-11 yrs from the 2007-2017 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a single 24-h dietary recall. Intakes of total fat and fatty acids, including saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), n-3 fatty acid (n-3 FA), and n-6 fatty acid (n-6 FA) were evaluated as the absolute amount (g) and proportion of energy from each fatty acid (% of energy). The total fat and SFA intake were also assessed according to compliance with dietary guidelines. Linear trends in the dietary fats intake across the survey period were tested using multiple regression models. RESULTS: Total fat intake significantly increased from 38.5g (20.3% of energy) to 43.4g (23.3% of energy) from 2007 to 2017. This increase was mainly accounted for the increases in intakes of SFA (7.2% to 8.4% of energy) and MUFA (6.2% to 7.5% of energy). PUFA intake increased from 4.4 to 4.7% of energy during the 11-yrs period: from 0.57 to 0.63% of energy for n-3 FA and from 3.8 to 4.1% of energy for n-6 FA. The proportions of children who consumed amounts exceeding the dietary guidelines for total fat and SFA significantly increased from 2007 to 2017, with increases from 9.8% to 17.4% for total fat and from 36.9% to 50.9% for SFA. CONCLUSIONS: Prominent increasing trends in the consumption of total fat and SFA but tiny change in n-3 FA intake were observed in Korean children. The healthy intake of dietary fats should be emphasized in this population.

A Study on the Electrochemical Properties of Langmuir-Blodgett Film Mixed with Saturated Fatty Acid and Phospholipid(DMPC) (포화지방산과 인지질(DMPC)혼합 Langmuir-Blodgett막의 전기화학적 특성에 관한 연구)

  • Woo, Seong-Hyup;Park, Keun-Ho
    • Journal of the Korean Applied Science and Technology
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    • v.31 no.3
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    • pp.359-366
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    • 2014
  • We investigated an electrochemical properties for Langmuir-Blodgett (LB) films of saturated fatty acid and phospholipid(L-${\alpha}$-dimyristoylphosphatidyl choline, DMPC) mixture. LB films of saturated fatty acid and DMPC monolayer were deposited by the LB method on the indium tin oxide(ITO) glass. The electrochemical properties measured by cyclic voltammetry with three-electrode system(an Ag/AgCl reference electrode, a platinum wire counter electrode and LB film-coated ITO working electrode) in $NaClO_4$ solution. As a result, monolayer LB films of saturated fatty acid and phospholipid mixture was appeared on irreversible process caused by the oxidation current from the cyclic voltammogram. Diffusion coefficient (D) of saturated fatty acid and DMPC mixture(molar ratio 1:1, C12, C14, C16, C18) was calculated $1.2{\times}10^{-3}$, $2.1{\times}10^{-3}$, $1.4{\times}10^{-4}$ and $1.1{\times}10^{-3}cm^2/s$ in 0.05 N $NaClO_4$ solution, respectively.

Changes in lipid component and quantitative measurement of carbonyl compound during Doenjang fermentation (된장 숙성 중 지질의 변화 및 카보닐 화합물의 함량 변화)

  • 강정희;이혜수
    • Korean journal of food and cookery science
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    • v.10 no.1
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    • pp.51-56
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    • 1994
  • Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

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Food behaviors accounting for the recent trends in dietary fatty acid profiles among Korean adults

  • Song, SuJin;Shim, Jae Eun
    • Nutrition Research and Practice
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    • v.16 no.3
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    • pp.405-417
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    • 2022
  • BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007-2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007-2009), 5th (2010-2012), 6th (2013-2015), and 7th (2016-2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19-64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007-2018 and compared across the survey periods using the multiple regression model. RESULTS: From 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods. CONCLUSIONS: In Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007-2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.

Changes of Lipid and Free Fatty Acid in Mung-bean Sprouts during Growth (녹두나물 성장과정중의 지질 및 지방산변화에 관한 연구)

  • 김경자
    • Journal of the Korean Home Economics Association
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    • v.20 no.2
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    • pp.85-89
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    • 1982
  • The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.

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Effect of Linseed Oil and Canola Oil Feeding on the n-3 Fatty Acid Content of Pork (아마인유와 채종유 급여가 돼지고기의 n-3 지방산 함량에 미치는 영향)

  • Park, Byung-Sung;Kang, Hwan-Ku
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.9
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    • pp.1537-1543
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    • 2004
  • The purpose of this study was to determine the effect of dietary linseed oil and canola oil on the deposition n-3 polyunsaturated fatty acid in pork. Twelve pigs weighing 50 kg were offered one of four diets based on corn and soybean meal and containing tallow, linseed oil, canola oil or mixed oil (linseed oil plus canola oil). The pigs were slaughtered at approximately 110 kg of their market live weight. Linseed oil, canola oil or mixed oil did not affect any of the three indicators of growth performance-body weight gain, feed intake and feed efficiency. Saturated fatty acid content of plasma was the highest in tallow oil group, while the plasma proportion of saturated fatty acid was lowered in linseed oil, canola oil and mixed oil group from 11.84% to 16.54% than tallow group (p<0.05). The plasma n-3 polyunsaturated fatty acid was not detected at all in the tallow-fed pigs, while the plasma proportion of n-3 polyunsaturated fatty acid were higher in linseed oil, canola oil and mixed oil from 4.68% to 12.83% than tallow group (p<0.05). All three lipid supplements containing n-3 poly-unsaturated fatty acid increased the content of pork belly $\alpha$-linolenic acid (18:3n-3) by 9.43% relative to the tallow values (p<0.05). Feeding linseed oil or canola oil increased the n-3 : n-6 ratio in pork belly to 0.68, and increased the polyunsaturated fatty acid : saturated fatty acid ratio to 0.70 (p<0.05). This result showed that feeding linseed oil and canola oil can produce novel functional pork enriched in n-3 polyunsaturated fatty acid.

Differential effects of saturated and unsaturated fatty acids on vascular reactivity in isolated mesenteric and femoral arteries of rats

  • Vorn, Rany;Yoo, Hae Young
    • The Korean Journal of Physiology and Pharmacology
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    • v.23 no.5
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    • pp.403-409
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    • 2019
  • Free fatty acid (FFA) intake regulates blood pressure and vascular reactivity but its direct effect on contractility of systemic arteries is not well understood. We investigated the effects of saturated fatty acid (SFA, palmitic acid), polyunsaturated fatty acid (PUFA, linoleic acid), and monounsaturated fatty acid (MUFA, oleic acid) on the contractility of isolated mesenteric (MA) and deep femoral arteries (DFA) of Sprague-Dawley rats. Isolated MA and DFA were mounted on a dual wire myograph and phenylephrine (PhE, $1-10{\mu}M$) concentration-dependent contraction was obtained with or without FFAs. Incubation with $100{\mu}M$ of palmitic acid significantly increased PhE-induced contraction in both arteries. In MA, treatment with $100{\mu}M$ of linoleic acid decreased $1{\mu}M$ PhE-induced contraction while increasing the response to higher PhE concentrations. In DFA, linoleic acid slightly decreased PhE-induced contraction while $200{\mu}M$ oleic acid significantly decreased it. In MA, oleic acid reduced contraction at low PhE concentration (1 and $2{\mu}M$) while increasing it at $10{\mu}M$ PhE. Perplexingly, depolarization by 40 mM KCl-induced contraction of MA was commonly enhanced by the three fatty acids. The 40 mM KCl-contraction of DFA was also augmented by linoleic and oleic acids while not affected by palmitic acid. SFA persistently increased alpha-adrenergic contraction of systemic arteries whereas PUFA and MUFA attenuated PhE-induced contraction of skeletal arteries. PUFA and MUFA concentration-dependent dual effects on MA suggest differential mechanisms depending on the types of arteries. Further studies are needed to elucidate underlying mechanisms of the various effects of FFA on systemic arteries.

Fatty Acid Composition of Domestic Seed Lipids (한국산 종자 지방질의 지방산 조성)

  • Yoon, Tai-Heon
    • Journal of the Korean Applied Science and Technology
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    • v.7 no.1
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    • pp.25-30
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    • 1990
  • The seeds of 16 domestic plants were studied for their moisture, total lipids and fatty acid composition. Of the 16 seeds, chestnut, corn, mungbean and ginko nut yielded less than 9% by weight of total lipids compared to others that gave 20-73%. The identified fatty acids from the seed lipids ranged from lauric acid (12:0) to lignoceric acid(24:0). It was intended in this study to classify the seed lipids according to their major fatty acids: Group t-Oleic acid; Group 2-0leic acid and linoleic acid; Group 3-linoleic acid; Group 4-linolenic acid ; Group 5-erucic acid ; Group 6-ricinoleic acid. The saturated fatty acid content of mungbean (33%) was the highest among the seed lipids studied. The highest value for the P/S fatty acid ratio(10) was in perilla.