• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.300-307
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• 1987

The present study was investigated on the DNA damage by the peroxidation of polar and non-polar lipid fractionated from mackerel lipid to elucidate the DNA damage mechanism by fish oil peroxidation. The degree of DNA damage by polar lipid peroxidation became greater with the increase of its concentration, and such DNA damage was induced below 100 millieq./kg in POV for 4 days incubation. Among the polar lipid peroxidation products, singlet oxygen $^1O_2$ and superoxide anion ${\cdot}O_2^-$ greatly affected to the DNA damage than hydrogen peroxide $H_2O_2$ and hydroxyl radical ${\cdot}OH$. Non-polar lipid peroxidation also induced the DNA damage with the increase of its concentration, but such effect was lower than the case of total lipid and polar lipid. And, the effects of active crygens on the DNA damage by non-polar lipid peroxidation was the same as in the case of total and polar lipid peroxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.313-320
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• 1984

In order to elucidate the oxidative stabilities of mackerel lipids, lipids were extracted from ordinary muscle, dark muscle, skin (including subcutaneous adipose tissue) and viscera, and then stored at $30^{\circ}C$. The changes of lipids were examined periodically by measuring peroxide value (POV), thiobarbituric acid (TBA), weighing method, acid value (AV) and iodine value (IV), Fatty acid composition of lipids was analyzed by GLC. The results obtained are summerized as follows: The velocity of lipid oxidation during the storage was differ from the extracting part of the sample. It was laster in skin, viscera, dark muscle and ordinary muscle in the order. Ratio of polar lipid fractions in total lipids was ranged from 5 to $15\%$, and the highest result was observed in dark muscle. Main fatty acids of the lipids were $C_{16:0}$ acid ($22.0{\sim}25.9\%$), $C_{18:1}$ acid ($22.3{\sim}26.7\%$) and $C_{22:6}$ acid ($9.6{\sim}13.4\%$), and $C_{22:6}$ acid content ($\%$) was the highest in lipid from dark muscle, and the lowest in lipid from skin. Monoenoic acid content ($\%$) was higher in the non-polar lipid than in the polar lipid, on the contrary. polyenoic acid content ($\%$) was higher in the polar lipid than in the non-polar lipid. Polyunsaturated fatty acids of the lipids, $C_{20:5}$ acid and $C_{22:6}$ acid, decreased predominantly with oxidation during storage, while saturated acids, $C_{14:0}$ acid and $C_{16:0}$ acid, increased predominantly. The polar lipid fractions were oxidized much faster than the non-polar lipid fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.811-815
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• 1994

In this study the quantity and the ratio of saturated and unsaturated fatty acids were investigated with using gas chromatography after non-polar lipid of the flint corn in the growing period was extracted with the solution of chloroform : methanol (2 : 1) and then separated by the SACC method. Neutral lipid was separated into monoglyceride(MG), 1, 3-diglyceride (1, 3-DG) , free fatty acid (FFA) , triglyceride (TG), cholesteryl ester (CE). Fatty acid of each spot was mainly composed of linoleic , oleic and palmitic acids. Lonolieic acid decreased in MG(54.5-51.4%), CE(31.3-28.9%) but increased ini TG(57.2-63.8%) during growth process. Olec acid increased in MG(25.7-29.3%), 1, 3-DG(24.7-28.9%), CE(16.7-19.9%) but decreased in TG28.6-23.1%). Palmitic acid decreased in MG(12.8-11.5%), FFA(25.7-24.1%), TG(10.4-9.3%) but increased in CE(26.4-31.5%) during a growth process. The ratio of unsaturated to saturated fatty acid in TG(7.01-7.84%) was higher in five spots of neutral lipid and in 1, 3-DG(4.61-4.16%) decreased growth process but increased in MG(5.06-5.60%), TG(7.01-7.84%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.102-110
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• 1993

In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.467-472
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• 1991

In order to investigate the changes of lipid ingredient and fatty acid content in flint corn by a growth process, total lipids from flint corn(Zea may l.) were extracted, purified and fractionated into three lipid classes (neutral lipid ; NL, glycolipid ; GL, phospolipid ; PL) by silicic acid column chromatography (SACC). Non-polar lipid ingredients and fatty acid contents were determined by thin layer chromatography (TLC) and gas chromatography (GC). And non-polar lipid ingredients were quantitatived by TLC scanner. The crude oil among proximare composition increased 2.74% to 4.43% and NL and PL were fractionated by SACC increased 48.5% to 86.02%, 1.01% to 2.73%, respectively. But GL decreased 50.4% to 11.25%. Neutral lipid ingredients identified monoglyceride, were 1.1~3.7%, 11.9~16.1%, 2.3~4.2%, 16.7~21.5% and 58.5~63.6%, respectively. The major fatty acids of NL were linoleic (48.9~61.0%), oleic(22.3~34.2%), palmitic (10.3~11.7%) acids and stearic, linolenic acids were also detected as minor components. The ratio of total unsaturated fatty acid to total saturated fatty acid presented a higher percentage of 5.87~6.34. The physico-chemical characteristics of flint corn lipids were presented as specific gravity presented 0.920, refractive index 1.468, saponification value 191.2, unsaponificable matter 0.97%, acid value 0.58 and iodine value 124.6, respectively.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.445-450
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• 2010

This study investigated the effects of dietary lipid sources on growth performance and body composition of juvenile far eastern catfish, Silurus asotus. Three replicate groups of fish (average weight 3.6 g) were fed with one of the following experimental diets containing 10% beef tallow (BT), 5% BT plus 5% corn oil (CO), 5% BT plus 5% linseed oil (LO), or 5% BT plus 5% squid liver oil (SO) as the lipid source for 5 weeks. No significant difference was observed in the survival among groups. The weight gain of fish fed the LO (high in 18:3n-3) and SO (high in n-3 highly unsaturated fatty acid) diets was significantly higher than that of the fish fed the CO (high in 18:2n-6) and BT diets (P<0.05). The feed efficiency of fish fed LO and SO diets was significantly higher than that of the fish fed the BT diet (P<0.05), but not significantly different from that of the fish fed the CO diet. The protein efficiency ratio of fish fed the SO diet was significantly higher than that of fish fed the CO and BT diets (P<0.05), but not significantly different from that of fish fed the LO diet. The 18:1n-9 of whole-body polar lipid fraction in fish fed the BT diet increased compared to that of fish fed the other diets. Fish fed the CO and LO diets had significantly higher contents of 18:2n-6 and 20:4n-6, and 18:3n-3, than the fish fed the other diets in polar and non-polar lipid fractions, respectively (P<0.05). Significantly higher contents of 20:5n-3 and 22:6n-3 were observed in the whole-body polar lipid fraction of fish fed the SO diet compared with fish fed the other diets (P<0.05). The study results indicate that linseed oil and squid liver oil containing n-3 fatty acids are good dietary lipid sources for the growth of far eastern catfish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.459-468
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• 1984

The currently accepted model of membrane structure proposes a dynamic, asymmetric lipid matrix of phospholipids and cholesterol with globular proteins embedded across the membrane to various degrees. Most phospholipids are in the bilayer arrangement and also closely associated with integral membrane proteins or loosely associated with peripheral proteins. Biological functions of membrane, such as membrane-bound enzyme functions and transport systems, are influenced by the membrane physical properties, which are determined by fatty acid composition of phospholipids, polar head group composition and membrane cholesterol content. Polar and non-polar region of the phospholipid molecule can interact, with changes in the conformation of a membrane-associated protein altering either its catalytic activity or the protein's interaction with other membrane proteins. Mammalian dietary studies attempted to change the lipid composition of a few cell membranes have shown comparisons, using essential fatty acid-deficient diets. In recent years, Clandinin and a few other workers have pioneered the study proving the influence of dietary fat fed in a nutritionally complete diet on composition of phospholipid classes of cell membrane. Modulation caused by diet fat was rapid and reversible in phospholipid fatty acyl composition of membranes of cardiac mitochondria, liver cell, brain synaptosome and lymphocytes. These changes were at the same time, accompanied by variety of membrane associated functions controlled by membrane-bound enzymes, tranporter and receptor proteins. The findings suggest the basic concept of the necessity of dietary fatty acid balance if consistency of optimal membrane structural lipid composition is to be maintained, as well as the overall inadequacy of describing the nutritional-biochemical quality of a dietary fat solely by its content of linoleic acid. Furthermore, they give light on the possible application to clinical and preventive medicine.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.36-40
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• 2007

Proteins and lipids not only provide a source of energy to the cell, but also play vital roles in modifying the physical properties and function of the biological membranes. In the present study, we investigated the biochemical constituents, viz. proteins and lipids, in growing oocytes of goat antral follicles during summer and winter seasons. Goat genitalia in phosphate buffered saline (pH 7.4) were brought to the laboratory within one hour of slaughter under aseptic conditions at $37^{\circ}C$. Oocytes were aspirated from normal small (<3 mm in diameter) and large (>3 mm) follicles and pooled for biochemical estimations. A significant increase in the amount of protein and lipid was observed with the growth of the oocyte. The amount of protein varied non-significantly with the season, while the amount of lipid varied significantly. The amounts of phospholipid, cholesterol, free fatty acid, and triglyceride increased with the growth of the oocyte, but no significant effect of season in these constituents was observed. Lysolecithin, sphingomyelin, and sterols were the polar lipids identified in both oocytes prepared from small follicles (small oocytes) as well as large follicles (large oocytes). In addition, the small oocytes also contained phosphatidyl serine, while large oocytes contained phosphatidyl glycerol phosphate and phosphatidyl inositol. Among non-polar lipids, triglycerides and long chain alcohols appear only in small oocytes and not in large oocytes. Monoglycerides, 1,2-diglycerides, 1,3-diglycerides and o-dialkyl glycerol ethers, fatty acids, fatty acid methyl esters, and wax esters were identified in both small and large oocytes. Information on biochemical composition of growing oocytes is relevant to oocyte and embryo competence, culture and cryopreservation.