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들깨유와 고추 종자유의 혼합 급이가 흰쥐의 혈청 및 혈소판 지방산 조성에 미치는 영향
강정옥(Jeong-Ock Kang),김성희(Sung-Hee Kim),김한수(Han-Soo Kim),김군자(Goon-Ja Kim),최운정(Woon-Jung Choi),정승용(Seung-Yong Chung) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.2
α-linolenic acid를 약 60%함유하는 들깨유와 linoleic acid를 약 64% 함유하는 고추종자유를 비율별로 흰쥐에게 혼합급이하였을 때 혈청 및 혈소판에 미치는 지방산 조성에 관하여 분석 검토한 바, 혈청 지질의 총 지방산 조성은 SFA가 30.6%~34.9% 범위로 각 실험군간에 큰 차이가 없었으며, MUFA는 14.4%~17.0% 범위이며, PUFA는 48.0%~43.0% 범위로 총지방산의 약 50%를 차지하였다. 혈청중 인지질, 중성지질 및 콜레스테롤 에스테르의 다불포화지방산 조성중 C_(18:2)(ω-6)는 콜레스테롤 에스테르 성분에서 인지질, 중성지질 성분보다 함유비율이 약간 많았고, C_(20:4)(ω-6)는 각 성분간의 함량 차이는 크지 않았고, 각 성분에 있어 C_(18:2)(ω-6)나 C_(20:4)(ω-6) 모두 시험유지의 ω-3PUFA/ω-6PUFA 비율이 낮아질수록 증가되는 경향을 나타내었다. C_(18:3)(ω-3)은 각 지질성분 모두 C_(20:4)(ω-3) 및 C_(20:5) (ω-3)보다 함유 비율이 높았다. 혈소판의 지방산 조성은 SFA는 2군(7.5% 들깨유+12.5% 고추종자유), 3군(5.0% 들깨유 + 5.0% 고추종자유)에서 낮았고, 5군(10.0% 고추종자유)에서 가장 높았으며 MUFA는 3군이 가장 높고 5군이 가장 낮았다. 한편, PUFA는 2군에서 가장 낮았고 EPA / AA 비는 2군이 가장 높았으며 5군에서 가장 낮았다. This study aims at revealing the effects of the feeding mixed ω-3 perilla oil and ω-6 red pepper oil on fatty acid compositions of serum and platelet in rats. The diet administered to the male rats of Sprague - Dawley was composed of the perilla oil containing about 60% ω-3 linolenic acid as well as the red pepper oil with roughly 64% of ω-6 linoleic acid. In the total fatty acid composition of serum lipid, SFA had no great significance among the groups, while MUFA ranged from 14.4% to 17.0% and PUFA stood from 48.0% to 53.0%. PUFA compositions of phospholipid, triglyceride and cholesteryl ester fractions, C_(18:2) (ω-6) was the highest in cholesteryl ester than the other components. In platelet's fatty acid composition, SFA were low in groups 2 (7.5% perilla oil + 2.5% red pepper oil) and 3 (5.0% perilla oil +5.0% red pepper oil), and the highest in group 5 (10% red pepper oil). MUFA stood the highest in group 3 and the lowest in group 5, while PUFA was the lowest in group 2. Ratio of EPA / AA was the highest in group 2, but group 5 was the lowest.
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최운정,황혜선 서강정보대학 1989 論文集 Vol.8 No.-
This study attempted to investigate the relationships between the urinary pH, emotional state and food preference. The subjects were 55 college students living in Kwang- ju. In this study, the emotional state and food preference of the subjects were investigated through questionnaires. Also, the urinary pH of the subjects were obtained by examination. The results are summarized as follows; 1) The height and weight of the subjects were those of Korean standards for man and woman. Their uninary pH, Hb and Hct concentrations were in normal range. 2) The mean hedonic score for food preference in subjects was 2.8. The difference in food preference between male and female was not significant except for a soy bean item and protein food group that were more favored by male. The subjects favored grapes, tomatoes, cucumber, apple, strawberry in order. 3) The subjects were classified into three groups, a little acid group, neutral group and a little alkali group accoring to thein urinary pH. A little acid group answered significant high rate to the items of the emotional state, "hard to study" and "no self-confidence". 4) Foods that have significant difference between the urinary pH and food preference were sweet potatoes, bread and yoghurt but not consistent according to the urinary pH. 5) The food preference according to the emotional state showed significant difference in cereal group. "Not to talk with other" group showed low rate preference to cereal group. From the results above the relationship between the emotional stability and the urinary pH was found. On the other side, many cooking methods should be studied and nutrition oducation should be oriented to recommend an increased in take of fat & oil group, milk group and vegetable group.
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