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J J Kim,
S J Chae, Y M Choi,
K R Hwang,
S H Song,
S H Yoon,
S M Kim,
S Y Ku,
S H Kim,
J G Kim,
S Y Moon
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ABSTRACT: STUDY QUESTION: Is a preponderance of small dense low-density lipoprotein-cholesterol (LDL-C) observed in non-obese women with polycystic ovary syndrome (PCOS)? SUMMARY ANSWER: Non-obese Korean women with PCOS have no quantitative or qualitative changes in LDL-C profiles. WHAT IS KNOWN ALREADY: Small dense LDL particles (sd-LDL) are more atherogenic than large buoyant ones and are strongly associated with coronary artery disease independent of other risk factors. Many investigators have found an increased proportion of atherogenic sd-LDL or a decreased mean LDL particle size in women with PCOS, but all of these studies have been based primarily on obese or overweight women with PCOS. STUDY DESIGN, SIZE, DURATION: This was a case-control study evaluating complete lipid and lipoprotein profiles in 64 PCOS patients and 64 age- and BMI-matched controls. All women with PCOS in our study population were not obese. To determine the differences in the LDL particle profiles between PCOS phenotypes, the patients with PCOS were divided into two subgroups according to the presence of clinical or biochemical hyperandrogenism. PARTICIPANTS/MATERIALS, SETTING, METHODS: Using the Rotterdam criteria, we recruited 64 women (18-40 years) with PCOS who were attending a tertiary university hospital. A total of 64 premenopausal control women were matched with patients based on exact age and BMI (±1.0 kg/m2). All the participants fell within the non-obese range of the BMI (<25 kg/m2) according to the definition of obesity for Asians. The LDL subfraction was analyzed by 3% polyacrylamide gel tube electrophoresis. Seven LDL subclasses were quantified and LDL subclasses 3-7 were small LDL subfractions. LDL subfraction scores were calculated based on the following weighted scoring system developed by the manufacturer: scores of <5.5 were categorized as phenotype A (large, buoyant LDLs), and those >5.5 were categorized as non-A phenotype (sd-LDLs). The system also determined the mean LDL particle size diameter. MAIN RESULTS AND THE ROLE OF CHANCE: There were no differences in the absolute level of LDL-C, mean LDL diameter or percentage of atherogenic sd-LDLs between PCOS patients and controls or between hyperandrogenic and non-hyperandrogenic PCOS subgroups. Also, none of the subjects showed a non-A LDL phenotype. The most notable finding of our study was the difference in the lipoprotein (a) levels and prevalence of its elevation in PCOS patients versus controls (P = 0.002 and P = 0.004, respectively), and between PCOS subgroups (P = 0.030 and P = 0.047, respectively). LIMITATIONS, REASONS FOR CAUTION: Inclusion of only non-obese subjects, small sample size and lack of information on other potential confounding factors, such as differences in diet and/or exercise patterns. WIDER IMPLICATIONS OF THE FINDINGS: Although our findings suggest that non-obese women with PCOS have no significant quantitative or qualitative changes in LDL-C profile, data on obese Korean women with PCOS could offer complementary findings about the possible relationship between the magnitude of obesity and LDL phenotype. Further investigations are needed to determine whether a change in lipoprotein (a) in non-obese women with PCOS is also found in other ethnic groups. STUDY FUNDING/COMPETING INTEREST(S): No conflict of interest exists. This study was supported by a grant of the Korean Health Technology R&D Project, Ministry of Health & Welfare, Republic of Korea (A100624). TRIAL REGISTRATION NUMBER: N/A.
Human Reproduction 03/2013; · 4.47 Impact Factor
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ABSTRACT: The effect of muscle cortisol concentration on muscle fiber characteristics and technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH(24h) (r = 0.23, P<0.05) and negatively associated with drip loss (r = -0.49, P<0.001), lightness (r = -0.24, P<0.05), shear force (r = -0.25, P<0.05), and texture profile analysis-hardness (r = -0.35, P<0.01). Additionally, the water-holding capacity of meat samples was affected by cortisol levels, with lower cortisol concentrations associated with less tender samples. These results indicate that the concentration of cortisol in the muscle is related with meat quality as well as the sensory quality of cooked pork.
Meat Science 03/2012; 91(4):490-8. · 2.28 Impact Factor
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ABSTRACT: To determine the usefulness of MspI/int22h-1 (intron 22 homologous region-1) polymorphism of the factor VIII gene for molecular genetic diagnosis of hemophilia A in the Korean population, MspI/intron 22 and XbaI/intron 22 polymorphisms were analyzed in 101 unrelated Korean families with severe hemophilia A. The expected heterozygosity rates of MspI/int22h-1 and XbaI/int22h-1 polymorphisms were 49.5 and 43.6%, respectively; these polymorphisms were not in complete linkage disequilibrium. Combined analysis using both polymorphisms provided an informative rate of 66.3%. These results suggest that PCR analysis of the MspI/int22h-1 polymorphism of the factor VIII gene would be useful for carrier detection and prenatal diagnosis of hemophilia A in the Korean population.
Genetics and molecular research: GMR 01/2012; 11(1):1-9. · 1.18 Impact Factor
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ABSTRACT: This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P<0.001), and had a higher cooking yield (87.41 vs. 78.57%, P<0.05) and less shrinkage (4.01 vs. 9.02%, P<0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P<0.01) and overall acceptability (P<0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.
Meat Science 07/2011; 90(2):292-6. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH(24h), cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.
Meat Science 07/2011; 90(2):284-91. · 2.28 Impact Factor
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ABSTRACT: The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH(24h) (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.
Meat Science 05/2011; 89(4):384-9. · 2.28 Impact Factor
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ABSTRACT: We aimed to analyze the association between hormone therapy (HT) and nerve conduction parameters.
This retrospective study consisted of 46 postmenopausal women not receiving HT, and 18 postmenopausal women who received HT. Eligible patients were identified from the hospital's database and the nerve conduction study was performed on the upper or lower limb without pain or other symptoms.
No significant difference was demonstrated in the unadjusted nerve conduction parameters according to HT. After adjusting for age and body mass index, the latency of the posterior tibial motor nerve in postmenopausal women receiving HT was significantly shorter than that in women not receiving HT. Moreover, the velocity of the median motor nerve tended to be faster in postmenopausal women receiving HT than those not receiving HT, although the difference was not statistically significant.
These findings imply that HT may affect the nerve conduction parameters in postmenopausal women.
Climacteric 03/2011; 14(4):488-91. · 1.99 Impact Factor
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ABSTRACT: We sought to assess the prevalence of metabolic syndrome (MetS) among Korean postmenopausal women and to investigate the effect of hormone therapy status and reproductive characteristics on body composition and MetS risk factors.
We performed a cross-sectional study involving a cohort of 2005 postmenopausal Korean women. We defined MetS using the modified National Cholesterol Education Program (NCEP) criteria proposed by the American Heart Association/National Heart, Lung, and Blood Institute guidelines. The criteria for abdominal obesity were adopted from the cut-offs suggested by the Korean Society for the Study of Obesity. Participants with three or more of the following conditions were classified as having MetS: waist circumference ≥ 85 cm; blood pressure ≥ 130/85 mmHg; fasting plasma triglycerides ≥ 150 mg/dl; high density lipoprotein cholesterol < 50 mg/dl; glucose ≥ 100 mg/dl and/or receiving treatment for their condition.
The prevalence of MetS was 22.1% in the study population and increased with age. After adjusting for age and related reproductive characteristics, it was found that ever-use of hormone therapy (prior or current) was associated with decreased risk of postmenopausal MetS. Among individual risk factors for MetS, current hormone therapy seemed to be associated with decreased prevalence of abdominal obesity and better glucose metabolism and prior use of hormone therapy were associated with lower risk of abdominal obesity and high blood pressure.
Postmenopausal hormone therapy is associated with decreased risk of MetS in postmenopausal Korean women.
Climacteric 02/2011; 14(1):66-74. · 1.99 Impact Factor
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ABSTRACT: The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P<0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P<0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P<0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.
Meat Science 11/2010; 86(3):794-800. · 2.28 Impact Factor
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ABSTRACT: The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition; however, intramuscular fat content positively correlated with off-flavor score (r=0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r=0.33), initial tenderness (r=0.38), chewiness (r=0.40), juiciness (r=-0.27), flavor intensity (r=-0.23), and off-flavor (r=0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed.
Meat Science 11/2010; 86(3):607-15. · 2.28 Impact Factor
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ABSTRACT: We sought to develop a method of decontaminating alfalfa sprouts of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium without altering the seed germination capability using supercritical carbon dioxide (SC-CO(2)). Samples were treated with SC-CO(2) at 10, 15, or 20 MPa and temperatures of 35, 40, or 45 degrees C for 5, 10, or 15 min. The germination percentage was measured after three days of germination. Generally, treating seeds with SC-CO(2) at higher pressures, temperatures, or for longer treatment times resulted in greater microbial reductions than treatments at lower pressures, temperatures, or for shorter treatment times. SC-CO(2) treatment clearly reduced the microorganism levels in alfalfa seeds; in particular, treatment at 20 MPa and 45 degrees C for 15 min reduced levels of the three pathogens by >7.0 log colony forming units (CFU)/g. However, SC-CO(2) treatment at a high pressure and high temperature, especially treatment at 20 MPa and 40 or 45 degrees C, impaired the seed germination capability in some cases. Without impairing the germination capability, the maximum reduction level of E. coli O157:H7 was 3.51 CFU/g with SC-CO(2) treatment at 15 MPa and 35 degrees C for 10 min. Maximum reductions of L. monocytogenes and S. typhimurium were 2.65 and 2.48 log CFU/g, respectively, with treatment at 10 MPa and 45 degrees C for 5 min. Therefore, our results indicate that SC-CO(2) treatment can be used to effectively improve alfalfa seed safety.
International journal of food microbiology 09/2009; 136(1):66-70. · 3.01 Impact Factor
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ABSTRACT: To evaluate the effectiveness of organic acids and supercritical carbon dioxide (SC-CO(2)) treatments as well as their combined effect for the reduction of nonpathogenic Escherichia coli and three pathogenic bacteria in fresh pork.
The different treatment conditions were as follows: (i) treatment with acetic (1%, 2% or 3%) or lactic acid (1%, 2% or 3%) only, (ii) treatment with SC-CO(2) at 12 MPa and 35 degrees C for 30 min only and (iii) treatment with 3% acetic or lactic acid followed by treatment with SC-CO(2). Within the same organic acid concentration, the lactic and acetic acid treatments had similar reductions. For the combined treatment of lactic acid and SC-CO(2), micro-organism levels were maximally reduced, ranging from 2.10 to 2.60 log CFU cm(-2) (E. coli, 2.58 log CFU cm(-2); Listeria monocytogenes, 2.60 log CFU cm(-2); Salmonella typhimurium, 2.33 log CFU cm(-2); E. coli O157:H7, 2.10 log CFU cm(-2)).
The results of this study indicate that the combined treatments of SC-CO(2) and organic acids were more effective at destroying foodborne pathogens than the treatments of SC-CO(2) or organic acids alone.
The combination treatment of SC-CO(2) and organic acids may be useful in the meat industry to help increase microbial safety.
Letters in Applied Microbiology 08/2009; 49(4):510-5. · 1.62 Impact Factor
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ABSTRACT: The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r=0.18, P<0.05) and cooked-meat color (r=-0.24, P<0.01) as well as abnormal flavor intensity (r=0.25, P<0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P>0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.
Meat Science 08/2009; 83(4):731-6. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45min and 24h postmortem, and also had higher L(∗) values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH(45min) and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.
Meat Science 04/2009; 83(1):62-7. · 2.28 Impact Factor
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ABSTRACT: This study was conducted to evaluate the effects of supercritical carbon dioxide (SC-CO(2)) treatment on soy sauce and hot-pepper paste marinades, as well as in marinated pork products, for the inhibition of generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7. SC-CO(2) was more effective at destroying foodborne pathogens when it was applied to the marinades than the marinated products. SC-CO(2) treatment at 14MPa and 45°C for 40min resulted in a greater reduction in soy sauce (2.52-3.47logCFU/cm(2)) than in hot-pepper paste marinade (2.12-2.72log CFU/cm(2)). In the case of the marinated pork, when SC-CO(2) was applied at 14MPa and 45°C for 40min, the reduction levels of L. monocytogenes were 2.49 and 1.92logCFU/cm(2) in soy sauce and hot-pepper paste marinated pork, respectively. The results should be useful in the meat industry to help increase microbial safety and assure the microbial stability of marinades and marinated products.
Meat Science 03/2009; 82(4):419-24. · 2.28 Impact Factor
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ABSTRACT: This study examined the relation between glycogen, lactate content and muscle fiber type composition, and evaluated their influence on postmortem glycolytic rate and meat quality. Muscle samples were classified based on their glycogen and lactate content at 45min postmortem. Muscles with low glycogen and high lactate levels showed low muscle pH(45min) and high R-values. However, muscles with low glycogen and lactate levels showed normal rates of postmortem glycolysis and normal meat quality. On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis, paler surface color, higher drip loss, and higher extents of protein denaturation than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I and lower fiber type IIB as compared to muscles with high glycogen and lactate content.
Meat Science 10/2008; 80(2):355-62. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to compare the muscle histochemical characteristics and meat quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs were evaluated. A clear difference between histochemical properties was observed from the results for fiber type composition. In Berkshire pigs, the area percentage of type I fibers was higher (P<0.001) and that of type IIb fibers was lower (P<0.05) than those of other breeds. The muscle pH(45min) and pH(24h) were significantly higher in Berkshire pigs. Drip loss and color parameters were significantly different between the breeds (P<0.001). The Berkshire pigs, which showed the highest muscle pH and lowest drip loss and L(∗) values, contained a significantly higher percentage of type I fibers than the other breeds. By comparing the fiber type compositions of the different breeds, the results imply that the longissimus dorsi muscle of Berkshire pigs is more oxidative than that of other breeds. A high pH value in Berkshire pigs is due to a high percentage of type I fibers and a low percentage of type IIb fibers. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.
Meat Science 10/2008; 80(2):363-9. · 2.28 Impact Factor
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ABSTRACT: This study addressed the influence of the content of myosin heavy- (MHC) and light chain (MLC) isoforms on early postmortem glycolytic rate and meat quality traits in the porcine longissimus muscle. The fast-glycolysing group showed lower contents of MHC slow and MLC 1s isoforms (P<0.05), and higher MHC fast isoform contents than the normal-glycolysing group (P<0.05). The MHC fast/slow ratio was correlated with lactate content (r=0.41) and early postmortem muscle pH (r=-0.51), and the content of the MLC 1s isoform was negatively correlated with lactate content and glycolytic potential (r=-0.38 and -0.36, respectively). Hence, both the MHC and MLC isoforms did influence metabolite contents, thus also affecting glycolytic rate, and suggested that the myosin isoforms, in particular the MHC isoforms, might also have some bearing on the extent of protein denaturation and pork quality during the early postmortem period.
Meat Science 06/2007; 76(2):281-8. · 2.28 Impact Factor
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ABSTRACT: Endometriosis is considered a frequent, benign disease with the ability to undergo neoplastic processes. The aim of this study was to evaluate the limitless replication potential of the endometrium in patients with endometriosis by examining human telomerase reverse transcriptase (hTERT) mRNA expression and telomerase activity.
Endometrium samples from 30 endometriosis patients and 30 patients without endometriosis were obtained via endometrial biopsy. The expression of hTERT mRNA was determined by real-time RT-PCR assay, and telomerase activity was measured by telomerase repeat amplification protocol (TRAP) assay.
The mean normalized hTERT (N hTERT) mRNA level was significantly higher in the endometriosis than in the control group (P = 0.013). The mean hTERT mRNA levels during the proliferative phase and during the secretory phase were higher in the endometriosis group than in the control group, although the difference was only significant for the secretory phase (P = 0.036). We found a prominent difference in endometrial telomerase activity between moderate-to-severe endometriosis and the control group (P = 0.048). The levels of hTERT mRNA and telomerase activity increased as the disease became more severe (P = 0.038, P = 0.016).
This study showed the overexpression of hTERT mRNA and telomerase activity in the endometrium of endometriosis patients. These finding suggest that replication potential of endometrial cells may have an important role in the pathogenesis of endometriosis.
Human Reproduction 04/2007; 22(3):843-9. · 4.47 Impact Factor
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ABSTRACT: The circulating growth factors, interleukin, cortisol and glycolytic enzyme activities were measured at 7 days before slaughter, and the muscle histochemical characteristics were measured using longissimus dorsi muscle at 45 min postmortem. The total fiber number tended to negatively relate to the concentrations of insulin-like growth factor (IGF) and transforming growth factor-β (TGF-β). The percentage of type I muscle fiber was negatively related to serum IGF-I concentration, and positively related to serum epidermal growth factor and TGF-β. Circulating growth factors, interleukin and cortisol were poorly correlated with muscle fiber characteristics and meat quality. These results suggest that endocrine factors measured in antemortem serum may not be appropriate parameters for the prediction of muscle fiber characteristics.PRACTICAL APPLICATIONSSelection for lean growth appears to have adversely affected various aspects of pork quality. A higher frequency of pale, soft and exudative meat is often associated with aggressive muscling in pigs. Research on the relationships between muscle intrinsic factors and phenotypic expression in skeletal muscle is important for improving our understanding of the variation of meat quality. This research suggests that endocrine factors measured at 7 days before slaughter may not be appropriate parameters for the prediction of muscle histologic characteristics.
Journal of Muscle Foods 01/2007; 18(1):95 - 108. · 0.50 Impact Factor
