• Title, Summary, Keyword: Free Fatty Acids

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Effect of the Extracting Condition on the Crude Fat and Free Fatty Acids of Red Ginseng Extract (추출조건이 홍삼엑기스의 지방과 유리지방당 조성에 미치는 영향)

  • 성형순;윤석권
    • Journal of Ginseng Research
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    • v.9 no.2
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    • pp.179-185
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    • 1985
  • The effect of temperature and ethanol concentration on lipids yield and free fatty acids were investigated during 1-5 times of 8 hours extraction. The crude lipids recovered was generally increased as the ethanol concentration increased while it was decreased at higher extraction temperature. Fatty acids composition in free fatty acids showed linoleum and plasmatic acids to be the major fatty acids, accounting 60% of 16 fatty acids identified. Fatty acids pattern was little affected by the changes in ethanol concentration while increase in temperature resulted significant changes in fatty acids composition.

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The Metabolites of a Marine Mollusk Mytilus edulis:- Isolation of Taurine and Compositions of Free Fatty Acids and Free Amino acids-

  • Cho, Yong-Jin;Son, Byeng-Wha;Choi, Hong-Dae
    • Natural Product Sciences
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    • v.1 no.1
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    • pp.5-9
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    • 1995
  • The metabolites of marine mollusk Mytilus edulis were isolated and characterized, revealing the presence of the rare free fatty acids and proteinogenic amino acids together with a non-proteinogenic free amino acid, taurine. The free fatty acids in this organism were particularly interesting for the presence of both unusual n-6 acid [20:4 (n-6)] and triple bond containing acid (2,5-octadecadiynoic acid). In addition to the proteinogenic amino acids commonly found in proteins, non-proteinogenic free amino acid taurine was isolated and the structure was determined by its physicochemical properties. Recently taurine has been given much interest in the molecular level because of diverse biological activities and the medicinal properties. Furthermore, the result of the analyses of analyses of free amino acids showed that glycine, glutamic acid, serine and alanine, which were considered to be related to the taste of this organism, are predominantly present.

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Influences of Free Fatty Acid on the Albumin Binding of Warfarin and Dansylsarcosine (Warfarin, Dansylsarcosine의 알부민결합에 미치는 유리지방산의 영향)

  • Bae, Jin-Woo
    • The Korean Journal of Pharmacology
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    • v.30 no.2
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    • pp.255-260
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    • 1994
  • There are some reports about the influences of free fatty acids on the albumin binding of drugs. But they were concerned to the limited free fatty acids, mostly of azapropazone-warfarin bidning site bound drugs and determination of dissociation and association constants by stopped flow technique. These data were not enough to make conculsions for the general tendency of free fatty acid to albumin binding. Therefore the influence of various saturated fatty acids of $C_{10{\sim}20}$, oleic acid and linoleic acid as unsaturated fatty acids to albumin binding of warfarin and dansylsarcosine were studied by equilibrium dialysis. The concentration of free drug was determined by spectrophotometer according to the molar ratios of 0, 0.5, 1, 2 and 4 between free fatty acid and albumin. There were significant increasing in the free durg concentration of warfarin and dansylsarcosine when the molar ratio for capric acid, lauric acid and palmitic acid was 4. The free warfarin concentration was increased significantly at a molar ratio of 4 between oleic acid and albumin. Therefore the albumin binding of durgs can be variated significantly by increased free fatty acid of diabetics and cause to the pharmacokinetic variation between healthy and diabetics.

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Fatty Acid Compositions of the Free and Bound Lipids in Ginseng and Its Related Crude Drugs (인삼(人蔘) 및 유연(類緣) 생약류(生藥類)의 유리(遊離) 및 결합(結合) 지방질(脂肪質)의 지방산(脂肪酸) 결성(結成))

  • Choi, Kang-Ju;Kim, Man-Wook;Lee, Hyeong-Kyu;Kim, Dong-Hoon
    • Korean Journal of Pharmacognosy
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    • v.14 no.2
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    • pp.44-50
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    • 1983
  • An attempt was made to investigate free and bound lipid contents and fatty acid compositions of ginseng and its eveven kinds related crude drugs. Contents of free and bound lipids of ginseng were 1.23% and 0.47%, and those of the related crude drugs were $0.31{\sim}13.05%$ and $0.26respectively. Fourteen even-numbered and 4 odd-numbered fatty acids were identified by GLC in those lipids from ginseng, and the major fatty acids were linoleic, palmitic, oleic and linolenic acids. The crude drugs are notably different from ginseng in kinds and compositions of fatty acids of free and bound lipids. Composition ratios of unsaturated fatty acids were higher in free lipids from ginseng than those of the crude drugs except 'Won-ji' Polygalae Radix.

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Concentration of Free Unsaturated Fatty Acids and Glucose in Serum of Slaughtering Swine (도살돈 혈청내의 유리불포화지방산 및 포도당농도)

  • Kwun Hae Byeng
    • Journal of the korean veterinary medical association
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    • v.16 no.1112
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    • pp.375-377
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    • 1980
  • The analysis of the free unsaturated fatty acids and glucose in the serum of the slaughtering swine obtained from a slaughter-house showed as follows: 1. The concentration of the free unsaturated fatty acids showed significantly high Concentration. $

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$H_2O_2$-Bis(2,4,6-trichlorophenyl) Oxalate Chemiluminescence Detection of Monodansyl Cadaverine Derivatives of Free Fatty Acids in High Performance Liquid Chromatography (Monodansyl Cadaverine유도체화된 유리지방산류의 $H_2O_2$-Bis(2,4,6-trichlorophenyl) Oxalate에 의한 고속액체크로마토그라피)

  • 이용문;문동철
    • YAKHAK HOEJI
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    • v.37 no.4
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    • pp.362-364
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    • 1993
  • The sensitive detection of free fatty acids was investigated by using H$_{2}$O$_{2}$-bis(2,4,6-trichlorophenyl) oxalate chemiluminescence system after monodansyl cadaverine labeling. Because dansvl moiety is well excited by this chemiluminescence system, monodansyl cadaverine was a prominent reagent to this system for the determination of free fatty acids. The cluent of 50mM tris-HCI buffer (pH 7.7)-acetonitrile (1:4, v/v) was run through TSK gel ODS 80 TM column. The reagent solutions were mixed with the eluent containing the monodansyl cadaverine derivative of fatty acids from the column. By this system, linolic acid was detected 50 fmol by injected amount.

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Studies on the Lipid Components of Various Ginsengs 1. lipid and Fatty Acid Compositions of the Free Lipids (각국 인삼의 지방질성분에 관한 연구 제1보, 유리 지방질중의 지방질 및 지방산 조성)

  • Choe, Gang-Ju;Kim, Man-Uk;Kim, Dong-Hun
    • Journal of Ginseng Research
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    • v.9 no.2
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    • pp.193-203
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    • 1985
  • Lipid and fatty acid compositions of the free lipids in Panax ginseng (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid contents were 1.13 to 1.24% in panax ginseng and 0.87 to 1.18% in Panax quinquefolium and 0.39% in panax notoginseng. Neutral lipid fractions were 81.2 to 84.4%, while glycolipid fractions 8.01% to 14.47% and phospholipid fractions 3.49 to 5.74% in free lipid contents. The major components were triglycerides, free sterols, diglyceride, free fatty acids and sterol esters in neutral lipid fractions, sterol glucoside, monogalactosyl diglyceride, digalactosyl diglyceride, esterified steryl glucoside in glycolipid fractions and phosphatidyl glycerol, phosphatide, ethanolamine, phosphatidyl choline in phospholipid fractions. The contents and compositions of neutral lipids and glyclipids were some different among various ginsengs, whereas phospholipids showed relatively similar compositions in the contents. Seventeen fatty acids were analyzed in the four free lipid fractions from the various ginsengs and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. It was found that the amounts of some fatty acids were different among the various ginsengs, but the fatty acid patterns of these ginsengs were on the whole similar.

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Quality Characteristics of Commercial Fermented Skates (시판 발효 홍어의 품질특성)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.23 no.3
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    • pp.397-402
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    • 2008
  • This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

The Changes in Fatty Acids and Free Amino Acids of Raw and Salted-dried Flathead by Various Cooking Methods (생양태와 염건양태의 조리과정 중 지방산과 유리아미노산의 변화)

  • 신애숙;김우성;김경자
    • Korean journal of food and cookery science
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    • v.14 no.3
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    • pp.255-260
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    • 1998
  • The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of .aw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), Iysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.

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Effects of Different Drying Methods on Fatty Acids, Free Amino Acids, and Browning of Dried Alaska Pollack (명태건조방법에 따른 갈변화 관련 물질의 변화)

  • Choi, Hee-Sun;Kim, Jong-Hwan;Kim, Jae-Cherl
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.9
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    • pp.1182-1187
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    • 2007
  • Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.