• Food Science and Biotechnology
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• v.14 no.1
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.207-211
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• 1996

This study was carried out to determine the lipid content and neutral lipid compositions of Japonica and indica rice bran oils. The average content ratio of neutral lipids, g]ycolipids and phospholipids were 89.5 : 4.0 : 6.5 in japonica rice bran oil and 93.7 : 2.6 : 3.7 in Indica rice bran oils, respectively. It was seen that the neutral lipid content was significantly higher in JAponica rice bran oil, while the contents of glycolopods and phospholipids were significantly higher in japonica rice bran oils. The neutral lipids consisted of esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride and monoglyceride. Triglyceride was the highest (48.7-49.7%) among the neutral lipids. Major fatty acids of rice bran oils were oleic (39.65-43.68f)), linoleic (32.62-39.42%) and palmitic acid (16.54-18.83%). The linoleic acid content was higher in Japonica rice bran oils than in indica rice bran oils.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.372.1-372.1
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• 2016

Recently, there are a lot of diseases all around the world. Out of them, Atherosclerosis (AS) is the most common cause of stroke, cardiovascular mortality, and myocardial infarction. The macrophage-derived foam cell, which is formed by oxidized low-density lipoprotein (oxLDL), is the crucial marker for AS. In this study, we report a label-free capacitance imaging technique with multi-electrode array (MEA). The lipid-rich aorta arch lesions, which are derived from an apolipoprotein-E receptor-deficient (apoE-/-) mouse, exhibit higher capacitance than the lipid-free aorta arch, allowing the capacitance imaging of lipid region in atherosclerosis. To improve the contacts between MEA and tissue, polypyrrole(PPy)-coated multi walled carbon nanotubes (MWNTs) multi electrode array (PPy-MWNTs-MEA) was fabricated. Compared to TiN-MEA, PPy-MWNTs-MEA yielded lower contact impedance and better capacitance images. In addition, we have also developed a flexible MEA using single walled carbon nanotubes on a PET substrate. The lipid region could be discriminated in the capacitance images of the lipid-rich aorta arch lesions measured using flexible MEA, demonstrating a feasibility of in vivo applications.

• The Journal of Korean Medicine
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• v.16 no.2 s.30
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• pp.348-364
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• 1995

Jwagyuyeum and Woogyuyeum, being known to reinforce Kidney-yin and -yang, were tested for the effects of on free radical generating enzyme and lipid peroxidation in senile rat brain. In vitro, levels of lipid peroxide in tissues of brain were proportionally decreased to concentration of extracts prepared from Jwagyuyeum and Woogyuyeum. They were much more decreased, when lipid peroxidation was induced with ferrous iron ($Fe^{-2}$). In vivo, after both berbs were administered to the rat. levels of lipid peroxide in brain were decreased. especially it was much more decreased using Jwagyuyeum. Also, enzyme activities of xanthine oxidase and aldehyde oxidase in brain were decreased. The ratio of type conversion of the brain xanthine oxidase was lowered in both, especially Jwagyuyeum was much more done. These results suggest that Jwagyuyeum and Woogyuyeum decrease the activities of free radical generating enzymes such as xanthine oxidase and aldehyde oxidase which form lipid peroxide, Consequently both herbs might delay aging.

• Journal of Ginseng Research
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• v.7 no.1
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• pp.1-12
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• 1983

This study was divised to observe the effects of ginseng on the body components of Sprague-Dowley Albino male rats by alternating the diet. Just weaned rats (130 heads, weighing(83 ${\pm}$ 4g) were fed with each stock diets supplemented with 0.5, 1.0 or 3.0% ginseng powder for 4 weeks or 8 weeks, and after that fed with stock diet only for 8 or 4 weeks. Compared with the each corresponding group which was fed with ginseng control diet, the protein, total lipid, total cholesterol and free cholesterol contains in serum, liver and aorta of them were determined. The results obtained was summarized as follows ; Protein and total lipid contents of the rat were decreased, caused by the alternating diets, but total cholesterol and free cholesterol contents were increased in the serum, protein and free cholesterol contents increased, conversely total lipid contents decreased in the liver, and in aorta total lipid and total cholesterol contents decreased, In the view of the above results, it can be seen that the alternating diet (stock diet after feeding with ginseng diet) has an influence on the body components of rat.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.263.2-263.2
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• 2003

There is now increasing evidence that free radicals and active oxygen species are involved in a variety of pathological events. Free radical-mediated cell damage and free radical attack on polyunsaturated fatty acids result in the formation of lipid radicals. These lipid radicals react readily with molecular oxygen to produce peroxy radicals responsible for initiating lipid peroxidation. The peroxidation of cellular membrane lipid can lead to cell necrosis and considered to ve implicated in a number of pathophysiological conditions including liver disease. (omitted)

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1180-1187
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• 1997

Cigarette smoking is a major risk factor of atherosclerosis and has been reported to contain an abundance of free radical species which could be expected to deplete antioxidants such as vitamin C . The present study was designed to investigate the relationship between smoking, plasma lipid and lipoprotein concentration, and plasma vitamin C level. Fifty-five healthy male smokers and 32 non-smokers were investigated in the study. Mean age, body weight , BMI and blood pressure made no differences in both smokers and non-smokers. Significantly, smokers has higher plasma total cholesterol and LDL-C , and lower HDL-C /LDL-C ratio compared with non-smokers. Plasma level of thiobartiturin acid reactive substances(TBARS), indicator of lipid peroxidation and increased susceptibility of LDL towards lipid perosidation, were elevated in smokers(p<0.001), while the plasma vitamin C level of smokers was significantly lower than that of non-smokers(p<0.05), indicating that elevated lipid peroxidation are associated with decreased plasma vitamin C content. In non-smokers a significantly positive correlation was observed between dietary vitamin C intake and plasma levels, but no such association observed in smokers. Lack of such a relationship and the decreased plasma vitamin C level in the smokers suggest that smoking may cause increased turnover of the plasma antioxidant. Consuquently, the sustained free radical load derived from smoking causes an imbalance in oxidant/antioxidant status and it could be expected that cigarette smoking renders plasma LDL more susceptible to oxidative modification . In the present study the possible explanations for that cigarette smokers have a higher risk of cardiovascular disease include the changes of blood lipid and lipoprotein concentration, and plasma vitamin C status which might have protective functions against free radicals -medaited lipid peroxidation.

• KSBB Journal
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• v.30 no.2
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• pp.91-95
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• 2015

Production of biodiesel from microalgae is dependent on the microalgal lipid content and free fatty acid composition. Both lipid and free fatty acid are regulated by nutrient sources. In this study, newly developed mutant Chlamydomonas reinhardtii with higher lipid content was investigated for the effect of nutrient limitation. Nitrogen $NO_3{^{-}}$ and phosphate $PO_4{^{3-}}$ were limited for nutrient starvation during the cultivation. Under nutrient starvation, total lipid content level was increased to 27~33% and C16:0 fatty acid content constituted over 31~43% of total fatty acid. Interestingly, we also found that the expression of fatty acid desaturase (FAD7) was decreased when nutrients were starved.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.119-126
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• 1991

The lipid fractions, lipid classes and free fatty acids in total lipids from cheese and soybeans were analyzed by column, thin-layer and gas chromatographies. The percentages of neutral lipid, glycolipid and phospholipid in cheese were 96.2, 1.1 and 0.7, whereas those in soybeans were 87.5, 0.5 and 4.3. Major lipid classes of total lipid, and neutral lipid were triglyceride, fatty acid, cholesterol, diglyceride, monoglyceride and polar lipid, and those of glycolipid and phospholipid were triglyceride, diglyceride, monoglyceride and polar lipid in total lipid from cheese. Large amounts of triglyceride and polar lipid and small amounts of diglyceride, monoglyceride and polar lipid were detected in all lipid fractions from soybeans. The higher proportion of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C16:1, C18:0, C18:1 and C18:2 fatty acids were found in total lipid from cheese, whereas those of C18:0, C18:2 and C18:3 fatty acids were found in total lipid from soybeans. Most predominant fatty acids are C16:0 for the total lipid of cheese and C18:2 for the total lipid of soybeans. The lower proportions of C14:1, C15:0, C17:0 and C20:0 fatty acids in total lipid from cheese and C4:0, C6:0, C10:0 and C18:0 in total lipid from soybeans were detected.

• 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.