• 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.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.570-577
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• 2003

The importance of cornified envelope (CE)-bound lipids to epidermal barrier function is increasingly being recognized. In the present study, we intentionally damaged the cornified layer of hairless mice by ultraviolet irradiation and sodium dodecyl sulfate (SDS) treatment, and assessed the changes in epidermal barrier function by measuring Trans Epidermal Water Loss (TEWL). We also measured changes in the amount of CE-bound lipids using thin layer chromatography (TLC). The results showed that both treatments increased TEWL and decreased CE-bound lipids (omega-hydroxy cerami de and omega-hydroxy acid). In addition, investigation of the chronological changes in TEWL revealed an inverse relationship between TEWL and CE-bound lipids, and a correlation between CE-bound lipids and epidermal barrier function. We then measured the amount of CE-bound lipids in the cheek and the medial side of the upper arm in humans. The results showed that because the cheek receives external stimulation on a daily basis, the amount of CE-bound lipids was significantly lower, while the level of TEWL was higher. These observations, together with those from the animal study, indicate that CE-bound lipids are related to epidermal barrier function.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.51-58
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• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.346-351
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• 1986

This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting, two-rowed barley. During malting, the temperature and relative humidity were $17^{\circ}C$ and 80%, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than that of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0mg/g-d. w. out of 27.9mg/g-d. w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting. Triglyceride, free fatty acid and sterol ester were the principal components of neutral lipids. The content of triglyceride decreased during malting, but the content of free fatty acid and sterol ester increased. Linoleic, palmitic, oleic and linolenic acid were the principal fatty acid of free and bound lipids. The content of palmitic acid in free lipids increased during malting, but that of bound lipids decreased. The content of oleic acid in free lipids decreased. The principal fatty acids of neutral lipids were similar to those of free lipids. The content of palmitic acid increased during malting, but that of linoleic and stearic acid decreased.

• 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.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.122-129
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• 1986

The lipid compositions of corns produced in Korea were analyzed. Free and bound lipids of the corn kernels were fractionated, quantitated and compared by silicic acid column, thin layer and gas liquid chromatography. Corn kernels contained 5.02% total lipids, which is consisted of 4.09% free lipids and 0.93% bound lipids. Free lipids comprised of 89.61% neutral lipids, 3.75% glycolipids and 6.40% phospholipids, while bound lipids contained 14.26% neutral lipids, 46.06% glycolipids and 37.18% phospholipids. In the neutral lipids of free lipids, triglycerides were predominant (67.68%) and minor components such as esterified sterols, free sterols, free fatty acids, 1,3-diglycerides, 1,2-diglycerides were present. But in the neutral lipids of bound lipids, esterified sterols were not present and the contents of triglycerides were lower (47.68%) and free fatty acids were higher than those of free lipids. Among the phospholipids in free and bound lipids, phosphatidyl choline and phosphatidyl serines and phosphatidyl inositols were also present as minor components. The major fatty acids in the three lipid classes were linoleic, oleic and palmitic acids.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.51-57
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• 2011

Color, lipid and fatty acid composition, and tocopherols and polyphenols contents of perilla seed lipids in response to seed germination were studied. Perilla seeds were germinated at $30^{\circ}C$ in the dark for 12, 36, or 48 h, after which total lipids were extracted by the Folch method using chloroform and methanol (2:1, v/v). Seed germination resulted in a decrease in yellowness and greenness in perilla seed lipids, but there were no significant changes in composition of the lipids including major neutral lipids (>90%). Contents of phosphatidylcholine and phosphatidylethanolamine in the perilla seed lipids significantly increased in response to germination. Linolenic acid (>63%) was the most abundant fatty acid. Seed germination tended to decrease the relative content of linolenic acid and increase the contents of oleic and stearic acids. Contents of antioxidants, especially ${\alpha}$-tocopherol and polyphenols, increased in response to seed germination. As the germination period was extended, the antioxidant content increased. Therefore, increases in useful components, phosphatidylcholine, phosphatidylethanolamine, ${\alpha}$-tocopherol, and polyphenols contents by seed germination can contribute to the improvement of perilla seed utilization in food industry.

• Toxicological Research
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• v.28 no.3
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• pp.151-157
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• 2012

This paper describes the effects of thermally oxidized tallow on the serum lipids profile and radical scavenging activity (RSA) of the lipids extracted from the different tissues of the rabbits. Tallow was thermally oxidized at $130^{\circ}C$ for 9, 18, 27, 36 and 45 h respectively. Thermally oxidized tallow was fed to the local strain of Himalayan rabbits for one week. Results show that oxidation increases the formation of hydroperoxides and decrease the level of radical scavenging activity of the tallow. The rabbit serum lipids profile showed a dose dependent increase in triglyceride, total cholesterol and LDL-cholesterol. However, no statistically significant increase was observed in the HDL-cholesterol with an increase of oxidation time. Serum glucose and rabbits body weight decrease significantly (p < 0.05) and was highly correlated with the serum lipids profile. The percent RSA of the lipids extracted from the liver, brain and muscles tissues showed a significant decrease with respect to 0.5, 1.0 and 1.5 g/body weight as well as oxidation time. Data suggests that thermal oxidation and use of thermally oxidized beef tallow is harmful and therefore an alternative way of cooking should be used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.30-36
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• 1981

Neutral lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. Total lipids of barley and malt were solvent extracted with chloroform:methanol:water (1.0 : 1.0 : 0.9, v/v), The total lipids were fractionated into neutral and polar lipids by silicic acid column chromatography, and neutral lipids fraction was separated by thin layer chromatography and quantitated by TLC scanner. The fatty acid compositions was determined by gas liquid chromatography. The average content of total lipid in the 4 barleys and their malts were 3.3 and 2.9%, and average of neutral lipids content in the barley and malt lipids were 73.8 and 68.5%, respectively. Among the neutral lipids, triglycerides and free fatty acids were the major components, and triglycerides content decreased and free fatty acids content increased during malting. Sterol esters, free sterols, 1,3-and 1,2-diglycerides were the minor components of the neutral lipids, and contents of those components showed increasing tendency during malting. The major fatty acid composition of the total lipids were linoleic, palmitic and oleic acids, and in general, the malts had lower amounts of unsautrated fatty acids and high amounts of saturated fatty acids. Fatty acid composition of neutral lipids was of almost the same pattern as that of the total lipids.