• Microbiology and Biotechnology Letters
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• v.24 no.5
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• pp.591-596
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• 1996

In the course of screening lipid peroxidation inhibitor from basidiomycetes, a mushroom, which was collected at O-Dae mountain in Kangweon- Do, was found to have active compound. The mushroom was identified as Polyzellus multiplex, which belongs to Aphylloporalles Thelephoraceae, on the basis of macroscopic and microscopic characteristics of the fruiting body. The methanol extract of fruiting body was extracted with benzene and ethylacetate, sequentially. By using various kinds of chromatographies, PM1, and PM2 and PM3, were purified from the ethylacetate extract and the benzene extract, respectively. Color reaction and analyses of IR, UV, and NMR spectra indicated that PM1 was a derivative of thelephoric acid, and PM2 and PM3 were linoleic acid and oleic acid, respectively. IC$_{50}$ of PM1 for inhibition of lipid peroxidation was 1.96 ppm and LD$_{50}$ was 500 mg/kg.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.87-91
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• 1997

Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.437-447
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• 1999

The intake of fatty acids, and the effects of fatty acid intake patterns on serum lipid concentrations was investigated in 112 postmenopausal women. Dietary intakes of fatty acids were assessed by means of a semi-quantitative food questionnaire with food models and other measuring tools. The intakes of saturated fatty acid(SFA), monounsaturated fatty acid(MFA) and polyunsaturated fatty acid(PUFA) were 10.85g, 11.89g and 12.09g, respectively. The ratios of P/M/S and $\omega$6/$\omega$3 fatty acid were 1.19 : 1.10 : 1 and 6.65 ; 1, respectively. Serum lipid concentrations were adjusted for age, menopausal period, BMI, stress scores, exercise habit and energy intake and the relationship between fatty acid intake and serum lipids was measured using Pearson's correlation coefficient. Serum cholesterol concentration was positively correlated with dietary intake of SFA (p<0.10), MUFA(p<0.05), palmitic acid(p<0.10), stearic acid(p<0.05), oleic aicd(p<0.05), and arachidonic acid(p<0.10). Serumk LDL-cholesterol concentration was positively correlated with MUFA(p<0.10), oleic acid(p<0.10), oleic acid(p<0.10), and arachidonic acid (p<0.10). Serum triglyceride concentration was positively correlated with arachidonic acid(p<0.10). However, serum HDL-cholesterol concentration was not found to be significantly correlated with any fatty acids.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.102-108
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• 1991

Raw adlay powder(RAP)was prepared and the changes of triglyceride composition in RAP lipid during storage at $35^{\circ}C$ for six months were studied. The RAP lipid consisted of 28 kinds of triglycerides and the major triglyceride in RAP lipid were those of OOL(24.14%), OLL(24.06%), OOO(12.58%), POL(9.01%), POO(8.87%), LLL(7.91%)and PLL(5.80%). During the storage at $35^{\circ}C$ for six months, the relative amounts of the triglyceride containing linoleic acid(OLL : 15.25%, LLL : 2.93%)considerably decreased, but those containing oleic acid(OOO : 23.77%. POO : 12.62%) increased. The triglycerides of LLA(0.44%)and PPLn(0.12%)disappeared during the storage.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.159-165
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• 1996

This study was performed to investigate the effects of concentration and degree of unsaturation of fatty acids on cellular proliferation and lipid peroxide production, using primary skin fibroblasts from neonate rats Fibroblasts (CPD : 2.8-5.4). Cells were cultured either in control medium (Dulbecco's modified Eagle's medium supplement with 10% fetal bovine serum) or in media supplemented with various kinds (stearic, oleic, linoleic, arachidonic, linolenic, eicosapentaenoic acid) and amounts (5, 10, 25, 50, 100, 150uM)of fatty acids. Cellular proliferation ratio and lipid peroxice production were measured and morphological changes were observed. Cellular proliferation was inhibited and morphological changes were observed. Cellular proliferation was inhibited and morphological changes were observed in cells grown in stearic containing media. Oleic, arachidonic, and eicosapentaenoic aicd tend to stimulate cellualar proliferation, and linolenic acid had no effects. Lipid peroxide concentrations in fibroblasts increased in proportion to the contents and unsaturation of fatty acids in media. Especially supplementation of arachidonic acid accelerated cellualr lipid peroxidation. Free radicals may cause severs damage to biological molecules, so lipid peroxidation probably contributes cellular membrane damages. However there were little relationship between lipid peroxide production and cellular proliferation in this study. (Korean J Nutrition 29(2) : 159~165, 1996)

• Biotechnology and Bioprocess Engineering:BBE
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• v.3 no.2
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• pp.103-108
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• 1998

A hydrophobic substrate triolein was hydrolyzed by lipase in a mono-phase reaction system containing cyclodextrin(CD) as emulsifier. The triolein was transformation to an emulsion-like state in the CD containing reaction system in contrast to the oil-droplet like state without CD due to the formation of an inclusion complex between the lipids and CDs. The hydyrolysis reaction increased substantially in the CD containing reaction system, and the optimum reaction conditions including the amount of lipase, ${\beta}$-CD concentration, and mixing ratio of triolein and ${\beta}$-CD, were determined. The performance of the enzyme reaction in a mono-phase reaction system was compared with that of a two-phase reaction system which used water immiscible hexane as the organic solvent. The role of a CD in the mono-phase reaction system was elucidated by comparing the degree of the inclusion complex formation with triolein and oleic acid, Km and Vmax values, and product inhibition by oleic aicd in aqueous and CD containing reaction systems. The resulting enhanced reaction seems to be caused by two phenomena; the increased accessibility of lipase to triolein and reduced product inhibition by oleic acid through the formation of an inclusion complex.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.119-123
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• 1978

Lipids, extracted with chloroform-methanol (2:1 by vol.) and purified, from nut and leaf of Ginkgo biloba were identified and quantitatived by column, thin layer and gas liquid chromatography. The results were summarized as follow: 1) The total content of purified lipids in the nut and leaf on the fresh weight basis were 1.32% and 2.24%, respectively. 2) The lipid fractions in the nut obtained by silicic acid colum chromatography were found to be composed of about 89% neutral lipids and about 10% compound lipids, and in the leaf were found to be composed of about 28% neutral lipids and about 72% compound lipids. 3) Among the neutral lipid fractions, triglycerides (86.2%) were the major component in the nut, but esterified sterols (53.3%) were the major component in the leaf. 4) The main fatty acids of the total lipids were oleic(37.5%) and linoleic acid(44.5%) in the nut, but linolenic(45.2%) and palmitic acid (25.1%) were main fatty acids in the leaf. The patterns of fatty acid composition of the neutral lipid fractions in the nut and leaf were found to be similar, and oleic, linoleic and palmitic acid were the predominant. A large amount of oleic and linoleic acid in the glycolipid fractions was found in the nut compared with those in the leaf, but linolenic acid content in the leaf was significantly higher than in the nut. And patterns of fatty acid composition of the phospholipid fractions in the nut and leaf were found to be similar to that of glycolipid fractions.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.107-110
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• 2005

돈피를 부위별로 분류하여 일반성분, 아미노산, 지방산, 색도, 조직감, 관능평가를 실시하였다. 일반성분은 등 부위를 제외한 부위들이 비슷한 수치를 보였고 아미노산은 앞다리 부위와 뒷다리 부위가 필수 아미노산 함유량이 더 높은 것으로 나타났다. 돈피의 지방산 함량은 부위에 따라서는 크게 차이가 나타나지 않았으며 지방산의 종류별로는 oleic aicd의 함량이 가장 많았고, 색도는 붉고 황색기가 적으며 명도가 높은 등 부위와 배 부위가 높은 수치를 보였고 이는 관능에 영향을 미쳐 명도가 낮고 붉은 황색을 띄는 앞다리보다 높은 기호도를 보였다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.

• Journal of Plant Biology
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• v.35 no.1
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• pp.25-36
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• 1992

The effects of amphotericin B ($150\;\mu\textrm{g}/ml$) and cycloheximide ($10\;\mu\textrm{g}/ml$) on the biosynthesis of phospholipid and the composition of fatty acids in chloroplasts isolated from ChZorella were analyzed. The contents of the total lipid and phospholipid (PC, PE, PI) in treatment with antibiotics were lower compared with the control. In the whole cell system, the major fatty acids utilized for biosynthesis of phospholipid were palmitic acid (31.96%) and linoleic acid (16.96%) in control while those were palmitic acid (36.15%) and linolenic acid (16.71%) in treatment with amphotericin B. And in treatment with cycloheximide, palmitic acid (31.90%) and stearic acid (15.32%) were used in phospholipid formation. The major fatty acids in chloroplasts were analyzed as to be palmitic acid and linolenic acid in control (33.75%, 18.90%) and in treatment with amphotericin B (36.75%, 9.46%). However, it was shown that the major fatty acids in chloroplasts treated with cycloheximide were palmitic acid (28.01%) and oleic acid (19.27%).9.27%).