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Conjugated Linoleic Acid(CLA) 급여가 난황의 콜레스테롤과 CLA 함량에 미치는 효과
이정일,박구부,박태선,김진형,신택순,강석중,하영래,주선태 한국축산학회 1999 한국축산학회지 Vol.41 No.1
The effects of dietary conjugated linoleic acid (CLA) on the concentration of cholesterol and CLA in egg yolk were investigated. CLA was synthesized according to the method of Alkali isomerization using safflower oil. A total of 250 hens (200 days age) were fed a control diet (a commercial laying hen feed) or CLA-supplemented diets (T1 ; 1% CLA and 4% safflower oil, T2; 2.5% CLA and 2.5% safflower oil, T3; 5% CLA, and T4; 5% safflower oil) for 6 weeks. Eggs were collected for analysis of CLA, cholesterol and fatty acid levels in the yolk. CLA concentration in egg yolk was increased by level of dietary CLA or dwation of feed. The yolk CLA concentration of T3 rapidly increased for 2 weeks, and maintained there after. On the other hand, the concentration of T4 was not significantly different from that of control during the feeding period. These results implied that CLA could not be synthesized by hen and it was necessary to supplement the diet with CLA for CLA accumulation in egg yolk. The level of CLA in egg yolk depended on the amount of CLA supplemented, and over-supplementation of CLA was not necessary. As the yolk CLA increased, the levels of cholesterol, linoleic acid and arachidonic acid decreased but that of palmitic acid increased. It was suggested that a lowcholesterol egg might be produced with over 1% CLA-supplemented diet. The concentration of CLA in egg yolk was unchanged during 28 days storage at 4℃. However, the level of cholesterol decreased during the storage.
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Sn- Bronze 계 마찰재료의 소결중 미세조직의 변화
김주완,송영두,강복석,강수석,강석중 대한금속재료학회(대한금속학회) 1989 대한금속·재료학회지 Vol.27 No.2
The microstrure evolution of a 78.0 Cu-7.1 Sn-12.5 Fe-2.4 Pb(wt%) alloy, metal composition of a typical Cu-Sn base friction material, has been studied during pressure (1.5 Mpa) and pressureless sintering up to 810℃ for various times. Overall microstructural changes during sintering were found to be determined by the reaction between Cu and Sn. The Sn melts upon heating spread alone the capillaries leaving pores at their sites and form ε phase. The pores collapsed during subsequent pressure sintering at higher temperatures. Upon heating ε phase appeared to transform into γ and β phases, which remelted eventually by reverse peritectic reactions. Fores, however, formed again at the sites of the intermediate phases, when the sintering pressure was relieved in the temperature range of peritectic reactions. Remelting of the intermediate phases could thus enlarge the size of pores in Cu-Sn base materials. A good homogeneous microstructure was obtained after sintering at 810℃ for about 1 hr under 1.5 Mpa.
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항암제 CLA의 기능성 농·축·수산물 생산을 위한 신 기능성소재로서의 역할
하영래,박구부,강석중,박원석,박경아 경상대학교 농업자원이용연구소 1998 심포지엄 자료집 Vol.1998 No.1
Conjugated linoleic acid (CLA)는 여러 동물실험에서 항암성을 나타내었다. 항암성 외에도 CLA는 항동맥경화 효과, 면역촉진 효과, 체지방감소 효과와 같은 생리활성을 나타내었다. 주요 CLA source는 반추동물로부터 유래되는 고기 (쇠고기 등)와 유제품이다. 최근 이러한 생리 활성을 갖는 CLA를 사효첨가제 또는 식품첨가제로 이용하여 CLA-달걀, CLA-닭고기, CLA-돼지고기, CLA-쇠고기, CLA-우럭, CLA-새우, CLA-감자 등과 같은 여러가지 기능성 농·축·수산물을 생산하는 연구가 수행되고 잇다. CLA는 생체 내에서 함암성과 같은 생리활성을 나타냄은 물론, 기능성 식품에서 cholesrerol의 함량감소, 지방감소 및 저장성 증진효과를 나타내었다. 특히 CLA는 우럭종묘의 활력을 증가시켰다. 그러나 CLA의 합성단가가 높아, CLA 함유 기능성 식품 생상네는 고비용이 소요되고 있다. 따라서 CLA의 생산단가를 낮출 수 있는 연구가 수행되어야 할 것이다. Conjugated linoleic acid (CLA) exhibited anticarcinogenic activity for several animal models:7,12-dimethylbenz-[a]anthracene (DMBA)-induced mouse epidermal carcino-genesis, benzo[a]pyrene (BP)-un-duced mouse forestomach tumorigenesis, DMBA-induced rat mammary carcinogenesis, 2-amino-3-methylimidazo[4,5-f]euinoline (IQ)-induced rat colon carcinogenesis, and S-180 in-duced mouse ascites cancer. In addition, CLA showed activities of anti-atherosclerosis, immune stimulation, and body fat reduction in animal models and human as well. Major sources of CLA was meats and dairy products derived from ruminant animals. currently, lots of attempts have being conducted to produce CLA-containing functional products of agricultures, meats and marine fish by dietary CLA or adding CLA during prcessings. The typical CLA-containing functional products were eggs (CLA-eggs), chickens (CLA- chickens), porks (CLA-porks), beef patties (CLA-beef patties), eels (CLA-eels), rockfish (CLA-rockfish), shrimps (CLA-shrimps) and potatoes (CLA-potatoes). The functions of CLA in these products were appeared to be the reduction of cholesterol content in CLA-eggs, CLA-porks and CLA-shrimps, reduction of total fat content in CLA-porks, exten- sion of storage stability in CLA-pork and CLA-beef patties, enhancement of survival rate of rockfish seeds in CLA-rockfish, and inhibition of browning reaction in CLA-potatoes. One of shortcomings for the production of these functional products was found to be the high cost for manufacturing CLA from plant seed oils containing relatively higher linoleic acid; hence, methods to synthesize CLA at lower cost should be developed for utilization of CLA as feed ingredients. We believe that functionally active CLA-containing agri-cultural, animal and marine products should appear on market soon.
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