• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.530-539
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• 1994

All lipoproteins are made up of three major classes of lipids : triglycerides, cholesterol, and phospholipids. Lipoproteins vary in their relative content of these lipids as well as in size and protein content. Human low density lipoprotein (LDL) is a main carrier for cholesterol in the blood stream, and it is well established that cholesterol deposits in the arteries stem primarily from LDL and that increased levels of plasma LDL correlated with in increased risk of atherosclerosis. Various lines of research provide strong evidence that lDL may become oxidized in vivo and that oxidized-LDL is the species involved in the formation of early atherosclerotic lesions. the most crucial findings in this context are the following : (1) Oxidized -LDL has chemotactic properties and if present in the intimal space of the arteries would recruit blood monocytes which then can develop into tissue macrophages ; (2) marcrophages take up oxidized-LDL unregulated to from lipid laden foam cells ; (3) Oxdized-LDLis highly cytotoxic and could be responsible for damage of the endothelial layer and for the destruction of smooth muscle cells.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.166-171
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• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.626-643
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• 2013

This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (${\leq}3$) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (${\geq}4$) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p<0.001), systolic/diastolic blood pressure (p<0.001), and weight (p<0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p<0.05) and dietary behavior score (p<0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.

• Journal of Photoscience
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• v.5 no.1
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• pp.1-10
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• 1998

The susceptibility of chilling-resistant spinach plants. and of chilling-sensitive squash plants to photoinhibition was compared in terms of the activity of photosystem II, in relation to the deuce of fatty acid unsaturation of chloroplast membrane lipids. From thylakoid membranes of the plants. monogalactosyl diacylgtycerol, digalactosyl diacylglycerol. sulfoquinovosyt diacylglycerol, and phosphatidylglycerol were seperated as major lipid classes. It was found that the content of cis-unsaturated fatty acids of phosphatidylglycerol was greater by 32% in spinach than that in squash. When leaf disks were exposed to light at 5$\circ$C, 15$\circ$C and 25$\circ$C, photochemical efficiency of photosystem II. measured as the ratio of the variable to the maximum fluorescence of chlorophyll, declined markedly in squash plants, as compared to spinach plants. When leaf disks were exposed to strong light in the presence of lincomycin, an inhibitor of protein synthesis in chloroplasts, photoinhibition was accelerated in the two types of plants. Moreover, lincomycin treatment abolished the differences in the degree of susceptibility to strong light, which had been observed between the two types of plants. When the extent of photoinhibition of photosystem II-mediated electron transport was compared in thylakoid membranes isolated from the two types of plants, there were no differences in the degree of inactivation of photosystem II activity. However, when intact leaf disks were exposed to strong light either at 10$\circ$C or at 25$\circ$C, and then were allowed to recover either at 17$\circ$C or at 25$\circ$C in dim light. chilling-resistant plants such as spinach and pea showed marked recovery from photoinhibition, in contrast to chilling-sensitive plants, such as squash and sweet potato. whose recovery was strongly dependent on the temperature. These findings are discussed in relation to the unsaturation of fatty acids in membrane phosphatidylglycerol. It appears that fatty acid unsaturation of membrane lipids accelerates the recovery of photosystem H from photoinhibition, without affecting the photo-induced inactivation process of photosystem II associated with photoinhibition.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.382-387
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• 1982

Lipids and fatty acid composition of free and bound lipids isolated from four barley varieties were studied. The average content of purified free and bound lipids were 1.57% and 0.48%, respectively. The average contents of neutral lipids, glycolipids and phospholipids in the free and bound lipids contain 81.1% and 16.4%, 11.4%, and 6.8%, 6.7% and 75.5%, respectively. Among the neutral lipids in both free and bound lipids, triglycerides were the predominant with free fatty acids, monoglycerides, diglycerides, free sterol esters being present as minor components. Linoleic, oleic, palmitic and linolenic acid were the principal fatty acids in both free and bound lipids. And fatty acid composition of lipid classes in free and bound lipids were determined.

• Molecules and Cells
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• v.39 no.7
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• pp.566-572
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• 2016

Lysosomes are cellular organelles containing diverse classes of catabolic enzymes that are implicated in diverse cellular processes including phagocytosis, autophagy, lipid transport, and aging. Lysosome-associated membrane proteins (LAMP-1 and LAMP-2) are major glycoproteins important for maintaining lysosomal integrity, pH, and catabolism. LAMP-1 and LAMP-2 are constitutively expressed in Salmonella-infected cells and are recruited to Salmonella-containing vacuoles (SCVs) as well as Salmonella- induced filaments (Sifs) that promote the survival and proliferation of the Salmonella. LAMP-3, also known as DC-LAMP/CD208, is a member of the LAMP family of proteins, but its role during Salmonella infection remains unclear. DNA microarray analysis identified LAMP-3 as one of the genes responding to LPS stimulation in THP-1 macrophage cells. Subsequent analyses reveal that LPS and Salmonella induced the expression of LAMP-3 at both the transcriptional and translational levels. Confocal Super resolution N-SIM imaging revealed that LAMP-3, like LAMP-2, shifts its localization from the cell surface to alongside Salmonella. Knockdown of LAMP-3 by specific siRNAs decreased the number of Salmonella recovered from the infected cells. Therefore, we conclude that LAMP-3 is induced by Salmonella infection and recruited to the Salmonella pathogen for intracellular proliferation.

• Food Science and Preservation
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• v.15 no.5
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• pp.711-718
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• 2008

Dombaeki, a traditional salted shark meat, has been widely used as a customary religious food in the Daegu-Gyeongbuk area of Korea. Two different sharks, Sphyrna zygaena (SZ) and Isurus oxyrinchus (IO) are traditionally used to prepare Dombaeki. Chemical components, lipid classes, fatty acid levels, and sterol compositions of meats prepared from the two sharks were investigated. There were no significant differences in chemical composition between the two dried shark meats. Major amino acids in shark meat were leucine, lysine, arginine, proline, isoleucine, valine, phenylalanine, glutamic acid, and asparagine, which together accounted for about 40% of total amino acids. Levels of amino acids in IO meat were higher than in SZ meat. Major fatty acids in the two shark meats were palmitic ($C_{16:0}$), stearic ($C_{18:0}$), oleic ($C_{18:1}$), arachidonic ($C_{20:4}$), and docosahexanoic (DHA, $C_{22:6}$) acids, which accounted for about 80% of total fatty acids. Notably, IO meat showed higher amounts of DHA (31.8%) and eicosapentanoic acid (EPA, 1.8%) than did SZ meat. The two shark meats showed similar dry weight levels of total lipids, with triacylglycerols, free fatty acids, sterols, and phospholipidscomprising on average 5.0, 2.0, 13.0 and 63.0% of total lipids, respectively. The dominant classes of phospholipids were mainly phosphatidylcholine (PC) and phosphatidylethanolamine (PE). PC content in the two shark meats was higher than that of PE, although the differencewas not great. The major fatty acids in phospholipids were myristic, palmitoleic, stearic, and docosanoic acids. Total volatile basic nitrogen content and the pH of SZ meat were lower than those of IO meat, whereas the Hunter's 'a' and 'b' values of SZ meat were higher than those of IO meat. These results suggest that shark meat may be useful as a functional food to prevent several degenerative diseases.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.97-105
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• 1982

The edible portion of chestnut, Castenea crenata Sieb, et Zucc, were freeze-dried and subjected to analysis of minerals, lipid classes and fatty acid composition by silicic acid column chromatography and gas-liquid chromatography. The results of analysis for the minerals in chestnut showed that the contents of magnesium, iron and phosphorus were decreased during storage after freeze-drying. The contents of neutral lipids, glycolipids and phospholipids in the raw edible portion were 34.6, 38.6, and 26.8%, respectively. The contents of neutral lipids and phospholipids of the freeze-dried chestnut were decreased, while glycolipids were increased during storage. In the fatty acid composition of total lipid, $C_{16:0}$, $C_{18:2}$ and $C_{18:3}$ acid were abundant in the raw edible portion, but freeze-dried chestnut contained relatively much amount of $C_{16:0}$, $C_{18:1}$, and $C_{18:2}$ acid. It is noticeable that $C_{18:2}$ and $C_{18:3}$ acid in the freeze-dried chestnut were remarkably decreased during storage. Upon the fatty acid composition, total lipid contained $C_{18:2}$ and $C_{16:0}$ acid in the highest proportion, but neutral lipids, glycolipids and phospholipids contained $C_{16:0}$ and $C_{18:2}$ acid in the highest proportion. Cycloartenol (20.6%) was a major component in the 4-monomethylsterol fraction separated by thin layer chromatography and cyclolaudenol, cycloeucalenol, and citrostadienol were detected as minor components. Sitosterol (74.6%) was a major component in the 4-desmethylsterol fraction separated by thin-layer chromatography and ${\Delta}^5-avensterol$, campesterol, stigmasterol and brassicasterol were also detected as minor components.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.320-330
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• 1978

Riced dehydrated potato granules with a good reconstituton quality was made from Irish Cobber (IC) and Shimabara which are representative varieties in Korea. A part of IC potato granules was packed in small vinyl-bags while the rest, including some BHA (75ppm)-treated granules, was packed in $301{\times}407$ plain tin cans. These granules were stored in a room at room temperature, and their physico-chemical properties and lipid composition were studied. The color of the granules was measured with a Hunter-type Tristimules colorimeter. L, $a_L,$ and $b_L-values$ were respectively 83.8, -1.1 and 18.3. Variety and package-type did not affect the color. In general, it was darker than that of commercial wheat flour, but whiter than that of commercial defatted soy flour. At $100^{\circ}C$, the granules, irrespective of variety and package-type, absorbed water rapidly, and reached the maximum moisture content of $90{\sim}92%$ in 3 min., whereas they absorbed water more slowly at $8{\sim}14^{\circ}C$, and reached the maximum content of $72{\sim}74%$ in 5 minutes. Peroxide, TBA, carbonyl, acid, and iodine values of the granules after 3 months storage were respetively $150{\sim}460\;meq/kg,\;20{\sim}26,\;154{\sim}380$ micromole, $24{\sim}59,\;and\;70{\sim}78$. Except iodine values, all the chemical values were affected by variety and package-type. Ether and $CHCl_3-extracts$ of the granules from IC and Shimabara were subjected to GLC and TLC analyses. In case of IC, the major fatty acids were palmitic, stearic, and oleic (30.0, 18.8, 40.6), while in case of Shimabara they were palmitic, oleic, and linoleic acids (26.7, 39.6, 23.4%). The major lipid classes were, in both cases, triglycerides and phospholipids. Their contents were raspectively 19.1 and 43.1 (IC), and 30.1 and 37.4% (Shimabara).

• Nutrition Research and Practice
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• v.4 no.5
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• pp.362-368
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• 2010

Oral administration of royal jelly (RJ) promotes wound healing in diabetic mice. Concerns have arisen regarding the efficacy of RJ on the wound healing process of normal skin cells. In this study, a wound was created by scratching normal human dermal fibroblasts, one of the major cells involved in the wound healing process. The area was promptly treated with RJ at varying concentrations of 0.1, 1.0, or 5 mg/ml for up to 48 hrs and migration was analyzed by evaluating closure of the wound margins. Furthermore, altered levels of lipids, which were recently reported to participate in the wound healing process, were analyzed by HPTLC and HPLC. Migration of fibroblasts peaked at 24 hrs after wounding. RJ treatment significantly accelerated the migration of fibroblasts in a dose-dependent manner at 8 hrs. Although RJ also accelerated the migration of fibroblasts at both 20 hrs and 24 hrs after wounding, the efficacy was less potent than at 8 hrs. Among various lipid classes within fibroblasts, the level of cholesterol was significantly decreased at 8 hrs following administration of both 0.1 ug/ml and 5 mg/ml RJ. Despite a dose-dependent increase in sphinganines, the levels of sphingosines, ceramides, and glucosylceramides were not altered with any concentration of RJ. We demonstrated that RJ enhances the migration of fibroblasts and alters the levels of various lipids involved in the wound healing process.