• Journal of Nutrition and Health
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• v.34 no.5
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• pp.532-540
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• 2001

This study explored the effect of calcium levels and/or ovariectomy on bone composition and its related factors using the female Sprague-Dawley rats which achieved peak bone mass in normal(0.5%) calcium intake during growth period. The rats were randomly divided into six groups and fed 0.1%, 0.5% and 1.5% calcium diets for 8 weeks after ovariectomized and sham operation. The results indicated that body weight gain was higher in ovariectomized groups than sham groups, regardless of dietary calcium levels and food intakes. Serum Ca and P concentrations were normal level regardless of dietary calcium levels and operation. Estrogen concentration was decreased in ovariectomized rat groups. Serum alkaline phosphatase activity and urinary hydroxyproline were increased in ovariectomized groups. When rats were fed normal Ca diet during growing period, weight, length and breaking force of femur were not significantly different in all groups but increased the same level. Generally, lipid contents in lumbar and femur were lower in low calcium groups and this effect was more pronounced in femur. In case of femur, the significant decrease in Ca contents of bone was observed in a relatively short period of feeding low Ca diet, even though it appeared th desirable peak bone mass had achieved through the growing period by supplementing the adequate amount of calcium. The marked decrease of estrogen levels after ovariectomy did not seem to influence greatly bone parameters measured except bone wet weight. Therefore, this study indicated that lower intake of Ca might be more important determinating factor against osteoporosis than postmenopausal state stimulated by ovariectomy in female rats. With normal or high intake of Ca it appears possible to prevent bone loss in postmenopausal period, and this might apply only in case of achieving peak bone mass in the growing with the adequate intake of calcium. (Korean J Nutrition 34(5) : 532∼540, 2001)

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.213-222
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• 1996

The most abundant long-chain polyunsaturated fatty acid in brain lipids is docosahexaenoic acid(C22 : 6 N-3, DHA). It is incorporated into nerve tissues mostly in utero and during the first year of life. DHA in brain is derived from either pre-formed DHA in human milk or by infant hepatic synthesis from linolenic acid in milk. This study was designed to investigate the effects of DHA supplementation on fatty acid profiles in maternal plasma lipid and breast milk. Twenty lactating women participated in the study. Seven women took 3g of fish oil per day and vitamin E for 28 days starting from the day of giving birth. Five women consumed 1.5g of fish oil as well as tivamin E, and the rest took vitamin E supplements for the same period of time. Dietary questionnaires and 3 consecutive 24-h recalls were collected to evaluate theri nutritional status and food habits. Finding that DHA intake from fish was not significantly different among three experimental groups, the partcipants were instructed to continue eating their usual home diets. Milk samples were taken on the day of giving birth, as well as the 7th, 14th and 28th day being the supplement phase, and finally 2 weeks after the cessating of DHA supplements. The amounts of the fish oil supplements produced significant dose-dependent increased in the DHA content of milk and plasma, but to a lesser degree. Base-line for 28 days raised the level to 2.05$\pm$0.43% and 1.5g/day supplement produced DHA levels of 1.02$\pm$0.19%. The results of this study indicated that relatively small amount of dietary DHA supplementation significantly elevats DHA content in milk. This would clearly elevate the infant's DHA intake which in turn may have implications for the infant's brain development.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.75-85
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• 1979

The Korean origin sunflower (Helianthus Annus Linn.) seed of netural lipid were analysed by thinchrography, High performance liquid chromatography, preparative Thinlayer and Gas liquid chromatography. 1) The seed oil triglyceride components were conveniently separated based on their degree of unsaturation by employing the chromatography on silica gel sintered rod impregnated with 12.5% silver nitrate. Sunflower seed oil was composed of triglyceride, especially trilinolein 57. 74% triolein 25.28%, tripalmitin 7 55% ana tristearin 9.43% by a thinctrography. 2) The fatty acid compositions of seed oil have been determined by a high performance liquid chromatographic analysis using a ALC/GPC 244 type from Waters Association (Japan) with ${\mu}$ Bondapak FFAA column. It contained stearic acid 8.59%, oleic acid 27. 19%, palmitic acid 7.50% and linoleic acid 56.72% respectively. 3) The composition of sterols were determined by a preparative Thinlayer and Gas liquid chromatographic analysis. It was noted that sitosterol was the major sterol in the Korean sunflower seed. The results showed that contents of sterols were cholesterol trace, campesterol $13_.^{22\sim}13.9%$, stigmasterol $13.8{\sim}14.1%$, If, sitosterol $58.4{\sim}60.7%$, ${\vartriangle}^7$-stigmastenol $10.2{\sim}10.5%$ and ${\vartriangle}^{7,24(25)}$-stigmastenol $3.6{\sim}3.8%$ by method of planimetry and triangulation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.579-585
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• 2012

The proximate compositions and fatty acid profiles of Antarctic toothfish Dissostichus mawsoni that was caught in the southern Ross Sea (J, L) of the Antarctic Ocean were studied. The lipid contents of samples from J and L were 18.2 and 21.1%, respectively. The protein and ash contents were similar for samples J and L. The prominent fatty acids in the total lipids of the fish muscle were 18:1n-9, 16:1n-7, 16:0, 14:0, 18:1n-7, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexaenoic acid, DHA). In addition, the total fatty acids of bycatch products in the toothfish stomachs (Pleuragramma antarcticum, Gerlachea australis, Pasiphaea sp., Trematomus eulepidotus, Chionodraco hamatus, Chionodraco myersi, and Neopagetopsis ionah) were determined. The prominent fatty acids in those species were 18:1n-9, 16:0, 14:0, DHA, EPA, and 18:1n-7.

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.227-232
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• 1990

S. marcescens cultured at $30^{\circ}C$ with vigorous shaking was shown to produce red-pigment, prodigiosin, in the senescent phase of growth. Also, it showed many hydrophobic characteristrics, which were tested by the adherence to noncharged surfaces of polystyrene dishes, a typical agent for the binding of hydrophobic cells and molecules. However, when the cell was cultured at $37^{\circ}C$, it no longer produced either red pigment or hydrophobic materials. Therefore, the bacteria cultured at $37^{\circ}C$ was completely washed-out from the polystyrene dishes at the copious washing step with tap water, in contrast to the cell cultured at $30^{\circ}C$ which was sticked onto the polystyrene dishes very tightly. The lipid compositions extracted from the S. marcescens cultured at $30^{\circ}C$ or $37^{\circ}C$ were very different from each other; the phospholipids, glycolipids and unidentified lipids were produced from the cell cultured at $30^{\circ}C$, whereas large amounts of serratamolide, amphipathic compound, were produced from the cell cultured at $37^{\circ}C$. The data suggest that the pronounced cell surface hydrophobicity of the S. marcescens is mediated by a combination of several surface factors that were affected by cultivation time and temperatures.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.59-68
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• 1996

The study was designed to observe the effects of different dietary fat consumed in Korea with those of three other fats on colonic epithelial cell phospholipid and phosphatidyl inositol composition, which were known as biomarker for colon cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine (DMH) -treated group that was again subdivided into four groups. The experimental diets contained one of four dietary fats at 15%(w/w) level, those were, blend fat(BF), beef tallow(BT), corn oil (CO) or perilla oil (PO) At the same time, each rat was injected nth saline for control group or DMH twice a week for 6 weeks to five total dose of 180 mg/kg body weight. Dietary fatty acid composition influenced the fatty acid compositions of tissues. Proportions of C18:2 colonic mucosal phospholipid well reflected dietary level of C18:2 showing in decending CO>BF>PO> BT. The percentage of C20:4 in phospholipid was the higher in CO and BT groups and the lowest in PO groups. Incorporation of -linolenic acid in colonic mucosal lipid In perilla oil group was negatively correlated to the content of C20:4. Therefore, $\omega$3-linolenic acid rich in perilla oil could be a very important dietary source in controlling arachidonic acid level in colon epithelial cell. Therefore it could be recommend to use more perilla oil in meal preparation to reduce the risk factor against colon cancer.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.727-736
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• 2010

The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• 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.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.