• Korean Journal of Medicinal Crop Science
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• v.13 no.4
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• pp.190-193
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• 2005

Hemp is cultivated to produce fiber and seeds for extracting vegetable oil. This study was carried out to obtain reliable data on fatty acid profile including ${\gamma}-linolenic$ acid (GLA) in seeds of hemp accessions with regard to suitability for both human nutrition and pharmaceutical purposes. The ratio of unsaturated fatty acid including ${\alpha}-linolenic$ acid were high but saturated fatty acid including palmitic acid were low in the seeds of hemp accessions, perilla and evening primrose. The ratio of GLA in fatty acid profile of evening primrose and hemp seeds were 12.5% and 2.1 %, respectively but not detected in perilla seeds. In the fatty acid profile of hemp seeds accessions, the range and coefficient of variation of GLA were $0.8%{\sim}3.8%$ and 42.9%, respectively which are highest among the fatty acid. Among the major characteristics and fatty acid ratios, flowering date and ${\alpha}-linolenic$ acid showed highly positive correlation but not showed any significant correlation between THC (Tetrahydrocannabinol) and any fatty acids. Among the fatty acid ratios, negative correlation were showed between palmitic acid and ${\gamma}-linolenic$ acid, and showed highly negative correlation between oleic acid and ${\alpha}-linolenic$ acid, linoleic acid and a-linolenic acid. The accessions of high GLA ratio were originated from Europe including Central Russia, and were short in flowering date and stem height.

• Journal of the Korean Applied Science and Technology
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• v.25 no.4
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• pp.446-458
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• 2008

Essential fatty acids (EFA) are fatty acids that must be obtained from the diet because they can not be biosynthesized by human or animals. Gamma fatty acids contain gamma-linolenic acid (GLA, 18:3n-6) and dihomo-gamma-linolenic acid (DHGLA, 20:3n-6) as intermediate metabolites of linoleic acid (LA, 18:2n-6), which is an EFA found in vegetable oils. GLA is an important essential fatty acid that is required by human and animals to function normally. Recently, studies have indicated that GLA may be an essential component of the cell membrane, as well as an active component of dietary supplements and medicine. GLA must beadministered through the diet because it is converted into DHGLA in the body quickly and completely. DHGLA is a key material involved in the metabolism of LA. GLA is biosysthesized by the rate limiting step of ${\Deltac}^6$-desaturase, which is an enzyme that desaturates LA, there by allowing it to be converted into DHGLA via chain elongation. In addition, DHGLA exerts bioactive effects via action as a precursor of eicosanoid series 1. Breast milk contains an abundant amount of GLA; however, GLA is also available directly in evening primrose oil, black currant seed oil, borage oil and hemp seed oil. In addition, GLA enriched animal and plant can be produced using biotechnology, and highly pure GLA can be extracted using supercritical fluids, such as supercritical carbon dioxide, which will allow economically feasible production of GLA for use in medicines.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.196-204
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• 2007

The objective of this study was to determine the effect of dietary oils on the levels of the ${\gamma}-linolenic$ acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of ${\gamma}-linolenic$ acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken skin between the control and treatment groups(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken breast muscle between the control and treatment groups(p<0.05).

• Journal of Nutrition and Health
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• v.23 no.7
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• pp.477-491
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• 1990

To observe the effect of dietary n6 linoleic acid, n6 gamma-linolenic acid and n3 alphalinolenic acid aon plasma lipid composition and platelet aggregation, twenty college women were divided into 4 groups and treated for 2 weeks with experimental diets supplying fat at 23% cal which were different only in fatty acid composition. Dietary fat was corn oil(CO) as a source of n6 linoleic acid(LA), perilla oil(PO) for n3 alpha-linolenic acid(ALA) and evenign primrose oil(EPO) for n6 gamma-linolenic acid(GLA). Plasma cholesterol level was slightly decreased by PL(13.5g) but significantly increased by equal amount of CO. However, there was similar hypocholeaterolemic effect when double amount of CO(27.0g), was supplemented. Therefore, total fat unsaturation may be more important factor for plasma cholesterol-lowering effect than the structure of fatty acid itself. Plasma cholesterol level was not lowered by supplement of GLA in CO diet. There was similar trend in hypotriglyceridemic effect by PO and CO as in plasma cholesterol. Plasma TG level was rather increased but not significantly by GLA supplement to CO diet. Overall, plasma lipid-lowering effect was greater by ALA than LA and GLA effect was not greater than by LA. GLA supplement did not significantly improve lipid compositions to prevent against CHD. There was no significant change both in fatty acid composition in platelet and ADP-induced platelet aggregation by GLA supplement to corn oil diet and by ALA in PO diet in young women.

• KSBB Journal
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• v.10 no.2
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• pp.149-158
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• 1995

The capacity of inclusion complex formation between ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextrins(CDs) and various compounds, such as pH indicators, biloslalns, glycoside, amino acid, and fatty acids, was compared. Fatty acid was identified as the most suitable ligand for fractionation of CDs in terms of capacity and selectivity. The effects of complex formation conditions, such as, mixing ratio of CD and fatty acid, pH, ionic strength, and temperature, on the capacity of fatty acrid-CD complex was also investigated. The carbon number of fatty acids was identified as the most significant factor determining the capacity and selectivity of inclusion complex formation of CDs. Capric acid(C10) and palmitic acid(C16) showed high specificity for ${\alpha}$- and ${\beta}$-CDs, respectively. Under the optimal conditions, the molar ratio of complex formed was found to be 1.0:2.6 for ${\alpha}$-CD/capric acid and 1.0:1.9 for ${\beta}$-CD/palmitic acid. X-ray diffraction and infrared spectrum of the formed inclusion complex were analyzed. The changes of enthalpy($\Delta$H) of the inclusion complex formation reaction was evaluated by differential scanning calorimetry, showed that the reaction was endothermic.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.1-5
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• 1992

The concentrations of tocopherols and lipids, and compositions of fatty acids in the seeds of thirteen pulse plants, which are used for the raw materials of our traditional food as well as for the typical nutrients in Korea, were analyzed by HPLC and GC. The beans showed great differences of the tocopherol concentrations from 4.74 to 44.05 mg/100g, which were in the order of ${\gamma}->{\delta}->{\alpha}-tocopherol$ with the exception of the order of ${\delta}->{\gamma}->{\alpha}-tocopherol$ in jeock sodu and gal sodu of azuki bean. The contents of lipids were also remarkably different as 0.53 to 20.96%. Especially, the beans having from 15.78 to 20.96% of lipid contents showed high composition ratios of unsaturated fatty acid between 85.6 to 88.2%, of which the contents of linoleic acid were the highest as 56.0 to 58.6% of the total fatty acids, and also showed comparatively high concentrations of tocopherols as 23.2 to 44.05 mg/100g. There were significantly positive correlation between ${\gamma}-tocopherol$ and unsaturated fatty acids.

• Journal of the Korean Home Economics Association
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• v.30 no.4
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• pp.77-88
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• 1992

To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.636-640
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• 1990

For a studyon the production of ${\gamma}$-linolenic acid(GLA) by fungi 3 fungal strains were isolated from soil. Their cell growth lipid content and fatty acid composition were compared in shake flask culture. Among these fungi the fungus designated as FA-007 has high lipid content(21.1%) and GLA content(15.6% of total fatty acids) The fungal strain FA-007 was tentatively identified as Mucor sp. on the basis of morphological characteristics, Fungal oil produced by this fungus was composed of 75.2% neutral lipid 5.3% glycolipid and 19.5% phospholipid. Although the GLA content in phospholipid was higher than it in neutral lipid the GLA content in neurtal lipid was high as 15.5%.

• Journal of Microbiology and Biotechnology
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• v.1 no.2
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• pp.126-129
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• 1991

In order to produce ${\gamma}-linolenic$ acid by Mucor sp. KCTC 8405P. the fungus was cultivated in fed-batch culture with two phases. i.e., growth in yeast-like form and induction to hyphal growth by pH shift of the culture medium during cultivation. The synchronous growth of the fungus into the appropriate sizes was important for the high density cell culture of this dimorphic fungus. Dissolved oxygen concentration in the medium did not affect degree of unsaturation of fatty acids and ${\gamma}-linolenic$ acid content. Under the culture conditions applied in this experiment. the fungus was found to produce 100 g/l dry mycelia containing 40% of the lipids, where ${\gamma}-linolenic$ acid comprised about 9% of the total extractable fatty acids.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.580-587
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• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.