• KSBB Journal
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• v.14 no.3
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• pp.259-263
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• 1999

Fish oil was hydrolyzed with Aspergillus oryzae lipase, Lipolase-100T. The hydrolysis characteristics of Lipolsae-100T were investigated. Lipolase-100T showed 1,3-positional specificity which hydrolyzed acyl chains combined on the 1 or 3 position of triglyceride into free fatty acids. Lipolase-100T represented another property that the saturated fatty acids composing the triglyceride were hydrolyzed more easily that the polyunsaturated fatty acids(PUFAs). n-3 PUFAs, such as C16:4, C20:5 and C22:6, were hardly hydrolyzed, so that the concentrations of those in the mixture of glycerides were increased according to hydrolysis time. Especially docosahexaenoic acid(DHA), C22:6 showed the highest increase in the concentration. This result explained that n-3 PUFAs were combined on 2-position of triglyceride. When the hydrolysis of fish oil with Lipolase-100T 0.4 wt% was performed for 120 hr, n-3 PUFAs wt% was increased to 50 wt% in the mixture of glycerides. This result was obtained due to the 1,3-positional specificity of Lipolase-100T and positional specificity of n-3 PUFAs.

• Fisheries and Aquatic Sciences
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• v.1 no.1
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• pp.129-146
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• 1998

Fatty acid compositions of seventy-two species of Korean fish muscle, 59 species of sea water fish and 13 species of fresh water fish, were studied. Polyunsaturated fatty acid (PUFA) was the richest fatty acid group in all fish samples, accounting for $38.0\pm10.3\%$ of total fatty acids. Monounsaturated fatty acids $(MUFA,\;31.4\pm9.67\%)$ and saturated fatty acids $(SFA, 30.5\pm3.81\%)$ showed a similar level. There was a positive correlation between the total lipid content and MUFA (r=0.7788, p<0.001) and a negative correlation between the total lipid content and PUFA (r= -0.7786, p<0.001) while there was no correlation between the total lipid content and SFA. The proportion of n-3 PUFA and n-6 PUFA was $29.7\pm8.73\%$ and $6,48\pm3.70\%$, respectively, in all fish samples. The n-3 PUFA was rich in sea water fish while n-6 PUFA was rich in fresh water fish. The migratory fish contained the highest level of the n-3 PUFA $(1.82\pm1.01g/100g\;muscle)$, followed by the fresh water fish $(1.09\pm1.04g/100g\;muscle)$, the reef fish $(0.90\pm0.60g/100g\;muscle)$ and the demersal fish $(0.77\pm0.38g/100g\;muscle)$. There was a positive correlation between the total lipid and n-3 PUFA content, $y=0.2083\times+0.05 (r=0.9352,\;p<0.0010)$.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.220-226
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• 1996

To investigate the effect of long chain n-3 polyunsaturated fatty acids on breast cancer cell growth, estrogen-dependent MCF-7 human breast cancer cells were cultured serum-free DMEM media containing 0.5$\mu\textrm{g}$/ml of differnet kinds of fatty acids; linoleic acid(LA), arachidonic acid(AA), eicosapentaenoic acid(EPA) and docosahexaenoic acid acid(DHA) and 1, 0.1, 0.2, 0.5and 1.0ng/ml 17$\beta$-estradiol as well as 10$\mu\textrm{g}$/mi insulin and 1.25 mg/ml delipidized bovine serum albumin for 3 days. Cell growth monitored by MTT assay was lower in DHA and EPA treatments as compared to LA treatment, but not with AA treatment. Estrogen concentrations at which cell growth was initially stimulated were 0.1ng/ml for LA and DHA treatments and 0.2ng/ml for EPA and AA treatments, but the degree of stimulation was 25~30% lower in DHA and EPA treatments than in LA treatment. Fatty acid analysis showed that each fatty acid in culture medium was well incoporated into celluar lipid. Protein kinase C activity of cells was most elevated in LA treatment from 2 to 8 hours of culture followed by DHA, EPA, and AA treatments. It is concluded that inhibitions of n-3 DHA and EPA on breast cancer cell growth as compard with n-6 LA is mediated via changes in membrane fatty acid composition reducing estrogen sensitivity and increasing protein kinase C activity.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.987-994
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• 1997

To investigate the effects of n-3 fatty acids on breast cancer, MDA-MB231 human breast cancer cells were cultured in the presence of $\alpha$-linolenic (LNA), eicosapentaenoic(EPA), and docosahexaenoic acid (DHA) at a concentration of 0.5$\mu\textrm{g}$/ml in serum -free IMM medium. Cell growth was monitored and thiobarbituric acid reactive substances (TBARS), $\alpha$-tocopherol contents, and oncogene expression were measured. To compare the effects of n-3 fatty acids with other types of fatty acid, steraic (STA), olieic(OA). linoleic acid(LA) were used. After one day , cell growth was retarded most highly when DHA was in the medium. Cellular TBARS level measured after three days of culture was the highest with DHA in the medium and was also increased by LNA and EPA, compared with STA, OA and LA. Alpha-tocoopherol contents of cells were decreased by DHA but only modestly. There was non significant difference in $\alpha$-tocopherol contents in cells cultured in the presence of the other fatty acids. northern blot hybridization carried out with cells cultured during 24 hours showed that levels of erbB-2 mRNA were not altered by six different fatty acids in the medium but those of c-myc were transiently decreased in the early period by both n-6 and n-3 polyunsaturated fatty acids. The level of tumor suppressor gen p53 mRNA , however, was increased by DHA with time. It is concluded that the cytotoxicity of lipid peroxide and increased expression of tumor suppressor gene p53 are at least partly responsible for the inhibitory effect of DHA on growth of breast cancer cells.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

• Journal of Animal Science and Technology
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• v.61 no.2
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• pp.69-76
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• 2019

Maize which has very high omega-6 fatty acid content has been used as a main feed grain for Hanwoo beef production to increase marbling, and thus omega-6 to omega-3 fatty acids ratio in Hanwoo beef is expected to be biased. To elucidate the current status of omega fatty acids ratio in Hanwoo beef, fatty acid profiles of neutral lipid and phospholipid fraction were analyzed separately using 55 Hanwoo steers' longissimus dorsi muscle slaughtered at Pyeongchang, Korea from Oct. to Nov. 2015. In addition, an association study was conducted to evaluate associations between single nucleotide polymorphism (SNP) markers from references and omega fatty acid profiles in phospholipid of Hanwoo beef samples using analysis of variance (ANOVA). In neutral lipid fraction, composition of saturated and monounsaturated fatty acids was higher and polyunsaturated fatty acids was lower compared to those in phospholipid fraction. The mean n-6/n-3 ratios of Hanwoo were $56.059{\pm}16.180$ and $26.811{\pm}6.668$ in phospholipid and neutral lipid, respectively. There were three SNPs showing statistically significant associations with omega fatty acid content. GA type of rs41919985 in fatty acid synthase (FASN) was significantly associated with the highest amount of C20:5 n-3 (p = 0.031). CC type of rs41729173 in fatty acid-binding protein 4 (FABP4) was significantly associated with the lowest amount of C22:2n-6 (p = 0.047). AG type of rs42187261 in FADS1 was significantly linked to the lowest concentration of C20:4 n-6 (p = 0.044). The total n-6/n-3 ratio of the steer which has all four SNP types in above loci (27.905) was much lower than the mean value of the total n-6/n-3 ratio in phospholipid of the 55 Hanwoo steers ($56.059{\pm}16.180$). It was found that phospholipid and neutral lipid of Hanwoo have very high n-6/n-3 ratios compared to the reported data from different cow breeds. Four SNPs in genes related with fatty acid metabolism showed significant associations with the fatty acid profile of phospholipid and may have potential as SNP markers to select Hanwoo steers in terms of n-6/n-3 balance in the future.

• Journal of Nutrition and Health
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• v.27 no.9
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• pp.901-909
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• 1994

The effects of sardine oil(high in eicosapentaenoic acid : EPA) and tuna oil(high in docosahexaenoic acid : DHA, also high in EPA) on fatty acid composition of brain and learning ability were evaluated in male weanling Sprague-Dawley rats and compared with the effects of corn oil and beef tallow. Animals assigned by randomized block design to one of the four experimental diet groups containing dietary lipid at 15%(w/w) level were given ad libitum for 7 weeks. Food intake and body weight gain of the fish oil groups were significantly lower than those of the corn oil and beef tallow groups. However, brain weights of the groups were not significantly different. In the brain fatty acid composition, the corn oil group showed high concentrations of n-6 fatty acids, the fish oil groups of n-3 fatty acids, and the beef tallow group of saturated fatty acids. Brain EPA and DHA contents of the fish oil groups showed significantly higher than the other groups while the brain ratio of saturated/monounsaturated/polyunsaturated fatty acid was controlled in a narrow range. In a maze test, the fish oil groups appeared to arrive at the goal faster than the corn oil and beef tallow groups. It explained that EPA in diets might efficiently convert to DHA resulting in DHA accumulation in brain tissue and might increase the learning performance as DHA did.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1786-1793
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• 2005

The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.