• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.217-222
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• 1999

A squid viscera oil contains a high content of EPA, DHA, and other valuable polyunsaturated fatty acids. The extractions of squid viscera oil by supercritical carbon dioxide both with/without $3\%$ (v/v) ethanol were performed in a semicontinuous flow extractor at 8.3 to 13.8 MPa and 25 to $50^{\circ}C$. When ethanol was added to $SC-CO_2$, the extraction ratio of lipid increased. The extracts contained high content of unsaturated oils like DHA and EPA. The highest extraction yield of lipid from squid viscera oil extracted by supercritical carbon dioxide was obtained at 12.4 MPa and $40^{\circ}C$ with/without entrainer. The main fatty acids of squid viscera oil extracted by supercritical carbon dioxide were myristric acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), oleic acid (18:1), arachidic acid (20:0), eicosapentaenoic acid (20:5), and docosahaxaenoic acid (22:6).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

• The Korean Journal of Malacology
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• v.32 no.4
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• pp.269-277
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• 2016

We examined the seasonal variation of the proximate, amino acid, fatty acid composition and glycogen contents of triploid Pacific oyster cultured in western coastal waters of Korea in 2015. The specimens were collected in February, May, August and November from off-bottom farming site. The lipid content was the highest in winter season (February, $2.10{\pm}0.06%$), the protein content was the highest in autumn season (November, $9.09{\pm}0.04%$) while the moisture and ash content was the highest in summer season (August, $86.00{\pm}0.12%$ and $2.67{\pm}0.03%$, respectively). The total amino acid contents was the highest in winter season (1,011.5 mg / 100 g), decreased gradually and was the lowest in summer season (486.7 mg / 100 g). The total amino acid composition was dominated by taurine, aspartic acid, glutamic acid, glycine and alanine. In the fatty acid composition, the two fatty acids, eicosapentaenoic acid and docosahexaenoic acid, which comprised that as much as 50% of the total fatty acid contents, were dominated during all season. The glycogen content was the highest in summer season ($1.26{\pm}0.03g$ / 100 g) although it was stable during the other season with the range of $0.69{\pm}0.04-0.86{\pm}0.01g$ / 100 g. Taken together, these results suggest that triploid pacific oysters have high commercial value not only in winter season but in summer season because they do not spawn and have high contents of glycogen comparing with those of diploid oyster in this period.

• Food Science and Preservation
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• v.19 no.3
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• pp.385-392
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• 2012

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.430-434
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• 1987

Fatty acid fraction rich in ${\omega}-3$ polyunsaturated fatty acids (${\omega}-3$, PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) could be obtained by saponification of fish oil in ethanol containing alkali hydroxide followed by cooling and filtration of the resultant solution. Fatty acid compositions of fish oil and the concentrates suggest that the ratio of number of double bonds to carbon number in a fatty acid molecule is a more important factor than the degree of unsaturation or the chain length in determining the solubility of fatty acid salts in ethanol. Water content in ethano1 affected significantly the efficiency of the separation with respect to yield and content of EPA and DHA in the concentrates; the lower the water content, the higher the efficiency. It was, however, influenced little by cooling procedure and temperature which the saponified solution experienced during the crystallization. Under an optimal condition, the contents of EPA and DHA in the concentrate increased by 2.4 and 2.5 times, respectively, as compared with those in sardine oil.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.661-671
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• 1993

The change in fatty acid composition in brain tissue of the second generation rats(Sprague-Dawley strain) was studied using four different fat diets(Corn oil=CO, Soybean oil=SO, Perilla oil=PO, Fish oil=FO, 10% by Wt). The experimental diets were started from pregnancy in four different groups, each consisting of 9 rats. The seound generation rats were fed the same diet as their mothers. Animals were anesthetized with ether at 0, 3, 9 & 16 weeks of age. Whole brains were dissected out, brain tissues were, then, homogenized and lipids were extracted from brain tissues. The fatty acid compositions were measured after methylation by gas-liquid chromatography at 0, 3, 9 and 16 weeks of age of offspring. The changes in the relative concentrations of polyunsaturated fatty acids(PUFA) or more specifically docosahexaenoic acid(22 : 6, $\omega$3, DHA), the major $\omega$3 fatty acid component in rat brain at different age were similar to changes in the amount of DNA in brain tissue showing the maximum value during the lactation. The changes in saturated fatty acid(SFA) content showed a contrasting patten to those of PUFA, while monounsaturated fatty acid(MUFA) increased steadily throughout the experimental period. At birth, the relative concentrations of $\omega$3 series fatty acids the relative concentrations of PUFA, MUFA and SFA converged to very similar values respectively regardless of the dietary fatty acid compositions. In brain tissue, it is of value to note that while changes in relative concentrations of linoleic acid (18 : 2, $\omega$6, LA) and arachidonic acid(20 : 4, $\omega$6, AA) showed a precursor-product-like relationship, $\alpha$-linolenic acid(18 : 3, $\omega$3, $\alpha$-LnA) and DHA showed a different pattern. Even when the $\omega$3 fatty acid content in very low in maternal diet(CO), the second generation rat brain tissues appeared to secure DHA content, suggesting an essential role of this fatty acid in the brain. The fact that a large amount of $\alpha$-LnA in the maternal diet did not have a significant effect on the second generation rat brain $\alpha$-LnA content, indicated that DHA seemed essential component for the brain development in our experimental condition. In all groups, the relative content of $\alpha$-LnA in the brain tissues remained relatively constant throughout the experimental period at the very low level. The study of the specific concentrations and essential role(s) of DHA in each parts of brain tissue is needed in more details.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.654-658
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• 1999

To investigate an efficient microalgal feed for lariat culture of the Pacific oyster Crassostrea gigas, we prepared three types of Isochrysis aff, galbana (T-iso) : 1) freshly Harvested feed, 2) concentrated feed and 3) freeze-dried feed. The chemical compositions and fatty acid content of these feeds were evaluated and survival rate and lipid content of oyster larvae fed by these feeds were also determined. There was no significant difference in all types of feed in the gross biochemical compositions, In the fatty acid composition, the freeze-dried feed showed a significant increase in the level of polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) than freshly Harvested feed, especially EPA was 7.35-fold higher than freshly Harvested feed. The survival rate of the oyster larvae was the highest when the larvae were fed with a diet of $10\%$ freeze-dried and $90\%$ concentrated feed; it was 2.1-fold higher than that fed with freshly Harvested food alone. Thereafter, the survival rate decreased with the increased substitutions of freeze-dried food, finally equalling that fed $100\%$ freshly harvested feed at the $30\%$ substitution. Larval lipid content of the oyster was also the highest when the larvae were fed with a diet of $10\%$ freeze-dried and $90\%$ concentrated feed. This increase was by 1.6-fold ver that fed $100\%$ freshly Harvested cells. Thus feed produced during slack times, on a seedling aquaculture farm, and preparedas a freeze-dried diet can be used, mixed with concentrated feed, to supply diets more efficiently and to improve the larvae survival rate of Pacific oyster.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.697-703
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• 1997

This study was planned to compare the effects of source of dietary n-3 fatty acids, i.e., tuna oil and perilla oil, on mitogenesis and production of prostaglandin E$_2$ and leukotriene B$_4$ in rats. Weaning male Sprague-Dawley rats were fed 3 different experimental diets for 4 weeks(Control: beef tallow 50% + sesame oil 50%, FO : beef tallow 50% + sesame oil 25% + tuna oil(27% docosahexaenoic acid) 25%, PO : beef tallow 50% + sesame oil 25% + perilla oil 25%). Food intakes were higher in FO group than in other groups, but body weight gains, food efficiency rates and weights of spleen were not different among groups. Proliferation of splenocyte to PWM(pokeweedmitogen) was higher in FO and PO group than control group. But there was no difference between FO and PO group. Response to ConA was not different among three groups. Serum PGE$_2$ levels were higher in control group than other groups. Serum LKB$_4$ levels were not different among groups. Therefore, it seemed that n-3 fatty acids increased the immune response by means of decreasing the PGE$_2$ production.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.480-488
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• 2019

To ensure the safety of products containing omega-3 fatty acids, twenty fish and algae oil omega-3 products available in a Gyeonggi Province, South Korea market were analyzed for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content, as well as for oxidative status. Of the tested products, 90% complied with the CODEX/FAO fish oil standards on a p-anisidine value (p-AV) limit of 20, and 80% complied with the CODEX/FAO fish oil standards on the TOTOX limit of 26, respectively. Fully 100% of the products complied with EPA/DHA content levels. In addition, 90% of the tested products met with a peroxide value (PV) limit of 10 meq/kg while 95% of products were within the a p-AV limit of 30. Also, 95% of the products had a calculated TOTOX value of 50, which is lower than the stringent limits used by the European and British Pharmacopeia and Australian authorities.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.65-73
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• 2021

It is very important to control the inflammation of the skin because it can develop into diseases such as atopy as well as scarring and aging. In this work, we recently identified the in vitro synthesis of specialized pro-resolving mediators (SPMs) known to control inflammation in the human body and the applicability of cosmetics. Using recombinant protein of lipoxygenase from Glycine max, we succeeded to prepare mixtures of mono- or di-hydroxy DHA named as S-SPMs and used them for in vitro efficacy test. To investigate anti-inflammatory effect of S-SPMs, mRNA level of TNF-α and IL-6 were analyzed. Under UVB exposed condition, expression of both were decreased by S-SPMs treatment. And we observed reduced production of nitric oxide (NO) by S-SPMs application under the condition with diesel particulate matter (DPM). At the same experimental condition, malondialdehyde (MDA) production was decreased by S-SPMs, indicating the inhibitory effect of S-SPMs in lipid peroxidation. In addition, S-SPMs treatment resulted in reduction of matrix metalloproteinases-1 (MMP-1) expression and elevation of procollagen type I synthesis. Together with this, mRNA level of filaggrin and loricrin were increased by S-SPMs, indicating enhancement of skin barrier function. These results demonstrate that S-SPMs is a good candidate to develop as a cosmetic ingredient for anti-inflammation, anti-wrinkle, and improvement of skin barrier function.