• Journal of Conservation Science
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• v.16 s.16
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• pp.21-26
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• 2004

A lot of waterlogged shrouds and mummies have been found in tombs revered with lime of the Chosun Dynasty(1392-1910) of Korea. Shrouds were heavily polluted with greyish white material. Greyish white material, which adhered to shrouds excavated from tombs(16C and 17C), was submitted to FT-IR qualitative analysis and fatty acid analysis for cleaning. The results of the FT-IR qualitative analysis identified the main ingredient of the greyish white material as calcium salt of fatty acid, including a little of the fatty acids, lipids and proteins. Therefore the greyish white material fumed out adipocere which was formed from the degradation of the lipids in a dead body. From the fatty acid analysis, hydroxy fatty acids(10-Hydroxyhexadecanoic acid and 10-Hydroxyoctadecanoic acid), which were found in adipocere, were detected. The distribution of contents of fatty acids was also rimilar to that of adipocere which have a high proportion of palmitic acid of saturated fatty acid and a low proportion of oleic arid of unsaturated fatty acid. In view of the results of analyses, it was revealed that greyish white material adhered to shrouds was adipocere moved from a mummy.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.

• Journal of Nutrition and Health
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• v.38 no.4
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• pp.297-306
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• 2005

It is known that dehydroepiandrosterone (DHEA) shows a dual effect, prooxidant or antioxidant, depending on the do-sage or physiological status of animals. The purpose of this study was to determine the effects of DHEA administration at low dose on lipid peroxidation, protein carbonylation and fatty acid composition in liver. Sprague Dawley male rats were fed either com oil diet containing $15\%$ com oil or fish oil diet containing $2\%$ corn oil + $13\%$ sardine oil, with or without $0.2\%$ DHEA for 9 weeks. Atherogenic index and hepatic triglyceride and cholesterol levels were significantly reduced by DHEA administration in rats fed with fish oil diet. Hepatic lipid peroxide product (TBARS) and protein carbonyl levels were significantly higher in rats fed with fish oil diet than in rats fed with corn oil diet. However, DHEA administration significantly reduced the hepatic thiobarbituric acid-reactive substance (TBARS) and conjugated diene levels in rats fed with fish oil diet. Contents of C16 : 0, C16 : 1, C20 : 5 and C22 : 6 in hepatic microsome were higher in rats fed with fish oil diet than in rats fed with corn oil diet, and contents of C18 : 2 and C20 : 4 were lower than in rats fed with com oil diet. DHEA administration significantly increased C16 : 0 and C18 : 3 contents and reduced C18 : 2 content in rats fed with com oil diet, while it increased C16 : 0 and C18 : 1 and reduced C20 : 5 and C22 : 6 in rats fed with fish oil diet. On overall, DHEA administration increased saturated fatty acid (SFA) and reduced polyunsaturated fatty acid (PUFA) in hepatic microsome, thereby PUFA/SFA ratio was significantly (p < 0.0001) reduced without the change of n-3/n-6 ratio. Taken together, low dose of DHEA administration lowered PUFA/SFA ratio in hepatic microsomal membranes and also showed antioxidative effect especially in fish oil-induced highly oxidative stress condition through blocking increases of C20 : 5 and C22 : 6 contents.

• YAKHAK HOEJI
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• v.28 no.2
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• pp.79-87
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• 1984

Lipid consumption in early life has been implicated with arteriosclerosis in later life. It has been also claimed that lipid contents of serum in early life would reflect coronary atherosclerosis in later life. Present study has been undertaken to look for serum lipid contents of mother and newborn simultaneously to determine the difference of various lipid classes. Lipids were extracted by Folch method. Total lipid was determined gravimetrically; cholesterol by Zak's method, phospholipids by Fiske-Subba-Row's method, and triglycerides by Sugiura's method. Fatty acids were analysed by gas liguid chromatography. Values of the total lipids of mother was significantly higher than those of newborn. HDI-cholesterol/total cholesterol ratio of newborn's was higher than mother's. The amount of saturated fatty acids in the serum cholesteryl ester of newborn was significantly higher than mother's.

• Journal of Nutrition and Health
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• v.30 no.4
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• pp.386-393
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• 1997

This experiment was performed to investigate the effect of different dietary lipids on the risk factors of coronary vascular disease(CVD) in ovariectomized rats. female rats of Sprague-Dawley stram were divided into sham-operated(sham) and ovariectomized(ovx) groups and then each group was divided into a beef fallow group, a soy bean oil group and a fish oil group. After 16 weeks of feeding on experimental diets, animals were sacrificed and blood, liver, kidney and perirenal fat pad were obtained. Food intake and weight gain of fish oil group were significantly lower than other dietary lipid groups. food intake and weight gain tended to be higher in ovx groups than in sham groups. The weight Index(g/100g body weight) of liver and kidney was higher in the fish oil group than the other groups and weight index was lower in ovx groups compared to sham groups. The weight of the perirenal fat pad was the highest in the beef tallow group and the lowest in the fish oil group. The fish oil group showed the lowest total cholesterol(TC) and triglyceride (TG) levels in serum. Serum TG levels were lower in all ovx groups than in sham groups, but serum TC levels were not influenced by ovariectomy. fatty acid composition of serum reflects the recent dietary Intake of fat. Linoleic acid content was tile highest in soy bean oil group and eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) contents were the highest in fish oil group. fatty acid composition of adipose tissue, especially EPA and DHA contents in perirenal fat pad, was highest in the fish oil group. Saturated fatty acid(SFA) and monounsaturated fatty acid(MUFA) in serum and adipose tissue did not reflect fatty acid intake. The activities of glucose-6-phosphate dehydrogenase, a lipogenic enzyme, in the blood of the beef tallow and soybean oil groups showed the tendency to be high and that of the fish oil group to be low in ovx. Carnitine acetyltransferase, a lipolytic enzyme, showed the highest activity in the liver of the fish oil group and was least active in the soy bean oil group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.665-671
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• 1996

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp(Caridina denticulata denticulata $D_{E} H_{AAN}$), which was salted with 20%(w/w) sodium chloride and fermented during 60 days at $4\pm1^{\circ}C$ were investigated. The free amino acid contents in Toha-jeot, of which glutamic acid, leucine, Iysine, arginine, glycine and alanine occupy the majority, in order of abundance, increased gradually up to 50 days of fermentation. Most of the nucleotides were decomposed to hypoxanthine; thus ATP and ADP were not detected. Fermentation decreased inosine, IMP and unsaturated fatty acid contents and increased saturated fatty acid contents of Toha-jeot. Palmitic acid was the most abundant fatty acid, followed by palmitoleic acid, linoleic acid, EPA and stearic acid. Among the mineral constituents of Toha-jeot, Na and Ca were dominantly occupying. The Hunter "L" and "b" values of Toha-jeot increased during fermentation while "a" value remained unchanged.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.556-563
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• 2014

The nutritional composition of Korean native black cattle (KNBC) and Hanwoo beef were compared. According to the results, there were no significant differences in moisture, protein, ash, calorie and collagen content, but the fat content of KNBC was significantly higher than that of Hanwoo (p<0.05). The P, Na and Cu content of KNBC were significantly higher than that of Hanwoo (p<0.05). The KNBC and Hanwoo had total mineral amounts of 4,052.34 and 3,214.44 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The vitamin B1 content of KNBC was significantly higher than that of Hanwoo (p<0.05), but there was no significant difference in B2 content between the samples. The total structural amino acid contents was not significantly different between KNBC (12.35%) and Hanwoo (12.58%). The KNBC and Hanwoo had total free amino acid amounts of 752.698 and 661.795 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The stearic acid (10.631%), linoleic acid (2.271%), linolenic acid (0.065%) and tricosanoic acid (0.038%) contents of KNBC were lower than those of Hanwoo (p<0.05). However, their palmitoleic acid (5.292%), oleic acid (48.815%), ${\gamma}-linolenic$ acid (0.094%), eicosenoic acid (0.042%) and docosadienoic acid (0.099%) contents were higher than those of Hanwoo (p<0.05). There was no significant difference between the KNBC and Hanwoo in the saturated fatty acid : unsaturated fatty acid ratio.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.160-165
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• 2011

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1 %, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows: 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.270-277
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• 2017

This study was carried out to investigate seasonal changes in body composition in Boleophthalmus pectinirostris in Korea. B. pectinirostris collected in Gangjin, Jeonnam, consisted of 58.7-75.8% moisture content, 16.1-17.6% protein, 0.8-3.4% crude lipids, and 1.3-3.6% crude ash. Livers consisted of 15-17% moisture content, 14.0-16.8% crude protein, 34.4-71.2% crude lipids, and 0.5-1.2% crude ash. Calcium, iron, potassium, etc., content in B. pectinirostris muscle averaged 267.5-599.8 mg/100 g, 1.98-28.3 mg, 160.7-327.9 mg, 20.6-60.2 mg, 0.4-2.2 mg, 0.23-0.46 mg, 66.5-192.9 mg, and 1.32-3.8 mg, respectively. (Please clarify: the list of measured values must correspond directly with what was measured, not just "etc.") The major amino acids in B. pectinirostris muscle, in proportional order, were glutamic acid, isoleucine, and leucine; whereas the major amino acids in the liver were glutamic acid, lysine, aspartic acid, and leucine. The major saturated fatty acids in the muscle were palmitic acid (15-19%) and stearic acid (8-11%). The major monoenes and polyenes were palmitoleic acid (C16:1) and oleic acid (C18:1), and EPA and DHA, respectively. The major saturated fatty acids and polyenes in the liver were the same as in muscle, but the monoenes were palmitoleic acid (C16:1) and cis-10-hepta-decenoic acid (C17:1). Seasonal changes in B. pectinirostris body composition may be attributable to differential accumulation of fat and nutrients in comparison to the spawning and hibernation period.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.1-7
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• 2002

Changes of the fatty acid, amino acids and collagen contents in domestic broiler chickens of different marketing standard range from 5ho to 16ho were assessed. There were no significant trend in total ratios of saturated fatty acids and unsaturated fatty acids between breast samples taken from chicken in different weight ranges. The n6 fatty acids/n3 fatty acids decreased as weight ranges decreased and the ratio was decreased down to 5:1. Eicosapentaenoic acids(EPA) were detected from chicken in 10ho and tended to increase thereafter. The contents of EPA were 0.43% in 15ho. Docosahexaenoic acid(DHA) were detected from chicken in 14ho and DHA contents of breast taken from 15ho chicken were 0.94%. The contents of glutamic acids were 2.94∼3.59% and they increased as chicken weight increased. The collagen contents were higher in thigh than breast or wings. The results from this experiments will provide a basic information for establishment of marketing standard of chicken.