• Journal of Ginseng Research
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• v.9 no.2
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• pp.204-212
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• 1985

Lipid and fatty acid compositions of the bound lipids in Panax quinquefolium (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. The could lipid contents in various ginsengs were 0.29 to 0.48%, in which neutral lipid fractions were 63.6 to 67.3%, glycolipid fractions 21.9 to 25.7% and phospholipid fractions 7.7 to 12.4%. The content compositions of neutral lipid fractions were lower and those of glycolipid and phospholipid fractions were higher in the bound lipids than in the free lipids from the various ginseng. The major components were fatty acids, diglycerides and free sterols in neutral lipid fractions, monogalactosyl diglyceride, sterol glucoside and esterified steryl g1ycoside in glycolipid fractions and phosphatidyl glycerol, phosphatidyl ethanolamine and phosphatidic acid in phosphoipid fractions. Seventeen fatty acids were analyzed in the four bound lipid fractions from the various ginsengs and main fatty acids were linoleic acid, palmitic acid and oleic acid. Total saturated fatty acid and palmitic acid contents were higher and total unsaturated fatty acid and linoleic acid contents lower in the total bound lipids than in the total free lipids from the various ginsengs.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.126-132
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• 1980

An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : ${\frac{x}{m}}=1.1\;c^{0.31}$, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.87-93
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• 1990

The compositions of lipid class and fatty acid of free lipids as non-starch lipid and bound lipids(extraction either at low or high temperature) as starch-lipid extracted from starch in mung bean(phaseolus radiatus L) was investigated. The contents of neutral lipids glycolipids and phospholipids in free lipids were 98.2% 1.7% and 0.1%, whereas those found in bound lipids were 84.3-85.7% 10.5-11.0%, and 5.2-3.3% respectively The major components of neutral lipid fraction in the bound lipids were triglyceride and esterified sterol and those were composed of 0% of total neutral lipids. Monogalactosyl idiglyceride and esteryl steryl glycoside were observed as main glycolipids components in both free and bound lipids. Among the phospholipids in the bound lipids phosphatidylinositol phosphatidyl serine and phosphati-dyl ethanolamine were identified an major constituents. The free lipids contained palmitic(50.2%) stearic(20.6%) oleic(8.5%) and behenic(7.4%) acids and bound lipids had more palmi-tic and linoleic acids but less stearic acid compared to thosed in the free lipids.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.245-251
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• 1985

In order to analyze the lipid composition ana chemical characteristics of rapeseed oil in relation to content of erucic acid, three recommendable cultivars(MOK-PO 70, MOK-PO DANGYO 12 and 14) seeds were used. The composition of lipid was confirmed by column chromatography and TLC, and the composition of fatty acid in total and neutral lipid was determined by GLC, and the results were as follows. 1. The crude fat was 44.0% to 45.3% in all cultivars. 2. The iodine value, saponification value, acid value and nonsaponifiable content were 100 to 101, 176 to 184, 0.7 to 0.9 and 1.0 to 1.2, respectively, with no remarkable difference among three cultivars. 3. The content of neutral lipid was 95.3% to 96.3% of total lipid, and others were compound lipids. 4. The content to triglyceride was 92. 1% to 92.5% of total lipid. Diglyceride and sterol ester were contained 1.1% and 1.2%, respectively. There was a small quantity of free fatty acid and free sterol and monoglyceride was little. 5. The erucic acid was the highest (26.4%), in MOK-PO DANGYO 12 among the composition of fatty acid, while those of MOK-PO 70 and MOK-PO DANGYO 14 were so small as 1.0% and 3.9%. The content of erucic acid was decreased with the increase of oleic acid, the content of oleic acid in MOK-PO DANGYO 12 was 30%, 63% in MOK-PO 70 and, 60% in MOK-PO DANGYO 14. The content of linoleic acid and linolenic acid showed no remarkable difference but that of eicosenoic acid was 11.7% in MOK-PO DANGYO 12 as the highest. The ratio of the fatty acid content in eluted neutral lipid and the total oil showed no remarkable differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.207-211
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• 1983

An attempt was made to find out the possibility of utilizing water-melon seed as resources of food fats and protein. The water-melon seed contained 40.40% of crude fat and 28.36% of crude protein. The lipid fraction obtained by silicic acid column chromatography was composed of about 97.35% neutral lipid, and the main components of neutral lipid by thin layer chromatography were triglyceride(50.40%), diglyceride(21.84%) and sterol(11.48%). The predominant fatty acids of total and major lipid classes were linoleic acid(55.30-67.85%), palmitic acid(12.07-28.12%) and oleic acid(9.06-16.40%), whereas stearic acid and linolenic acid were detected as small amounts. The salt soluble protein of watermelon seed was highly dispersible in 0.02M sodium phosphate buffer containing about 0.7M $MgSO_4$, and the extractability of seed protein was about 27%. Glutamic acid and arginine were major amino acids, and the essential amino acids such as lysine, threonine, valine, methionine, isoleucine, leucine and phenylalanine were also detected. The electrophoretic analysis showed 6 bands in water-melon seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was 52.4%. The amino acids of the main fraction protein were also mainly composed of glutamic acid and arginine. The molecular weight for the main protein of the water-melon seed was estimated to be 120,000.

• Journal of environmental and Sanitary engineering
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• v.14 no.1
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• pp.88-96
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• 1999

The effect of acute cadmium-neuropathy on phospholipid metabolism in rat sciatic nerve was investigated. An animal model of cadmium neuropathy was induced by feeding diet containing cadmium to Sprague-Dawley rat for two weeks. Four weeks aged Sprague-Dawley rats were divided into four groups : normal control group, 10ppm-cadmium treated group, 100ppm-cadmium treated group, 1000ppm-cadmium treated group, reference drug, myo-inositol-treated group. All rats were sacrificed at the end of two weeks. The rate of incorporation of 2-[3H]myo-inositol into polyphosphinositide was significantly decreased while the rates of incorporation into phospholipid of titratedserine, ethanolamine and choline were unchanged in sciatic nerve obtained from cadmium-treated rat. Continuously the activities of three enzymes concerned with inositol phospholiped metabolism were measured in homogenates of rat sciatic nerves. Cystidine diglyceride transferase and phophatidylinositol kinase showed significantly decreased activities while phosphatidylinositol-4-phosphate kinase did not show any significant change in activity by cadmium treatment. However these deficits of inositol phospholipid metabolism were ameliorated by myo-inositol administration and these effectiveness were more potent in lower dose cadmiumtreated rats than higher dose cadmium-treated rats. These results suggest that cadmium intoxicated peripheral nerve with perturbation of the ployphosphoinositide metabolism and alteration of the enzyme activity which concerned with myo-inositol metabolism.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.131-136
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• 2008

This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) and oil containing unsaturated fatty acid supplementation on egg production and quality in laying hens. Two hundred-eighty eight, 36 week old ISA brown commercial layer, were employed in a 5 week feeding trial. Dietary treatments are 1) BO (basal diet + 1% soybean oil + 1% oat), 2) BS (basal diet + 1% safflower oil + 1% oat), 3) BF (basal diet + 1% free fatty acid + 1% oat), 4) CD (basal diet + 1% CLA containing diglyceride + 1% oat), 5) CT (basal diet + 1% CLA containing triglyceride + 1% oat) and 6) CP (basal diet + 1% CLA by-product + 1% soybean oil). For overall period, hen-day egg production was not significant among treatments (P>0.05). Egg shell breaking strength at 3 weeks in CP treatment was significantly lower than BS, BF, CD and CT treatments (P<0.05) and that at 4 weeks in BO and CP treatments was significantly lower than others (P<0.05). Egg shell thickness at 3 and 4 weeks in CP treatment was significantly lower than BS, BF, CD and CT treatments (P<0.05). Egg weight at 3 and 4 weeks in CP treatment was significantly lower than others (P<0.05). Yolk height at 4 weeks in BF and CT treatments was significantly highest compared to BO, CD and CP treatments (P<0.05) and among BO, CD and CP treatments, that in BO and CD treatments was significantly higher than CP treatment (P<0.05). At 4 weeks, yolk color in CP treatment was significantly higher than BO and BS treatments (P<0.05). Haugh unit at 3 and 4 weeks in BO and CP treatments was significantly lower than others (P<0.05). In conclusion, supplementing CLA and oil containing unsaturated fatty acid for laying hens improved egg shell breaking strength, egg shell thickness, egg weight, yolk height, yolk color and haugh unit.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.137-142
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• 1986

The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.105-111
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• 1979

Phycomyces sp. has been isolated from Meju and its lipid composition was investigated. The lipid content was 18.2 % of dry weight and composed of 69.2 % neutral lipids. 24.3 % glycolipids and 6.5 % phospholipids. It was possible to identify the presence of carotene, hydrocarbons, esterified sterols, fatty acid esters, triglycerides. free fatty acids and free sterols in the neutral lipid fraction. Major components in the neutral lipid fraction were free fatty acids and triglycerides. Twelve molecular species of triglycerides and 8 molecular species of diglycerides were fractionated by argentation TLC. The major fatty acids in total lipids were stearic, linoleic, arachidic and linolenic acids, and those in the free fatty acid fraction were stearic, linoleic and arachidic acids.