• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.506-510
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• 1984

The muscle lipids of cultured and wild eel, Anguilla japonica, were analysed by gas chromatography for fatty acid compositions of total lipid(TL), neutral lipid(NL), phospholipid(PL) and glycolipid(GL). And high performance liquid chromatography(HPLC) patterns of NL were analysed by HPLC. The lipid contents of dorsal muscle of cultured fish are slightly lower than that of wild fish. The contents of TL, NL and PL of wild fish were similar to those of cultured fish, while GL content of wild fish was higher than that of cultured one. In the fatty acid compositions of TL, NL and PL, percentages of $C_{16:0},\;C_{18:1}\;and\;C_{22:6}$ in cultured fish are higher than these in wild one, while percentage of $C_{16:1}$ is lower. Elution patterns in HPLC of NL of wild and cultured eel were slightly different.

• Macromolecular Research
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• v.9 no.2
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• pp.107-115
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• 2001

Poly(L-lactide-co-glycolide)(PLGA) was blended with poly[$\omega$-methacryloyloxyethyl phospho-rylcholine-co-ethylhexylmethacrylate (PMEH)] (PLGA/PMEH) to endow with new functionality i.e., to improve the cell-, tissue- and blood-compatibility. The characteristics of surface properties were investigated by measurement of contact angle goniometer, Fourier-transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR) and electron spectroscopy for chemical analysis (ESCA). NIH/3T3 fibroblast and bovine aortic endothelial cell were cultured on control and PLGA/PMEH surfaces for the evaluation of ceil attachment and proliferation in terms of surface functionality such as the concentration of phosphoryl-choline. Also, the behavior of platelet adhesion on PLGA/PMEH was observed in terms of the surface functionality. The contact angles on control and PLGA/PMEH surfaces decreased with increasing PMEH content from 75$^{\circ}$ to about 43$^{\circ}$. It was observed from the FTIR-ATR spectra that phosphorylcholine groups are gradually increased with increasing blended amount of MPC. The experimental P percent values from ESCA analysis were more 3.28∼7.4 times than that of the theoretical P percent for each blend films. These results clearly indicated that the MPC units were concentrated on the surface of PLGA/PMEH blend. The control and PLGA/PMEH films with 0.5 to 10.0 wt% concentration of PMEH were used to evaluate cell adhesion and growth in terms of phosphorylcholine functionality and wettability. Cell adhesion and growth on PLGA/PMEH surfaces were less active than those of control and both cell number decreased with increasing PMEH contents without the effect of surface wettability. It can be explained that the fibronectin adsorption decreased with an increase in the surface density of phosphorylcholine functional group. One can conclude the amount of the protein adsorption and the adhesion number of cells can be controlled and nonspecifically reduced by the introduction with phosphorylcholine group. Morphology of the adhered platelets on the PLGA/PMEH surface showed lower activating than control and the number of adhered platelets on the PLGA/PMEH sample decreased with increasing the phosphorylcholine contents. The amount of fibrinogen adsorbed on the PLGA/PMEH surface demonstrated that the phospholipid polar group played an important role in reducing protein adsorption on the surface. In conclusion, this surface modification technique might be effectively used PLGA film and scaffolds for controlling the adhesion and growth of cell and tissue, furthermore, blood compatibility of the PLGA was improved by blending of the MPC polymer for the application of tissue engineering fields.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.627-633
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• 1995

This experiment was designed to evaluate the effect of various dietary vitamin $B_6$ levels on conversion from linoleic acid to arachidonic acid in various tissues in growing chicks. Growing chicks were fed the purified diet containing 7% safflower oil with different levels of vitamin $B_6$ (0, 4, 8, 40, 80 mg per kg diet) for 14 days. Feed intake and weight gain in chicks fed the vitamin $B_6$-free diet were markedly depressed. Esterified and free cholesterol concentrations in serum were significantly higher, while the serum triglyceride concentration was significantly lover in chicks fed the vitamin $B_6$-free diet compared to that fed diets with vitamin $B_6$. The liver triglyceride content was also lower in chicks fed the vitamin $B_6$-free diet. The liver and serum cholesterol ester fractions in chicks fed the vitamin $B_6$-free diet showed higher rate of $C_{18:2n6}$ and lower rates of $C_{18:3n6}$, $C_{20:3n6}$ and $C_{20:4n6}$ as compared with vitamin $B_6$ fed groups. In serum phospholipid fraction of chicks fed the vitamin $B_6$-free diet, rates of $C_{20:3n6}$ and $C_{20:4n6}$ were markedly lower. As dietary vitamin $B_6$ level was increased, the rate of $C_{20:4n6}$ was slightly increased, although it was statistically not significant. The fatty acid compositions of adipose tissue showed almost the same pattern as those in liver and serum. This result suggests that the desaturation of $C_{18:2n6}$ to $C_{18:3n6}$, elongation to $C_{20:3n6}$ or both steps might be impaired by vitamin $B_6$ deficiency in growing chicks.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.699-707
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• 2013

This study was conducted to examine the effects of Cheonggukjang powder made using black foods on liver function and lipid composition in streptozotocin(STZ)-induced diabetic rats. The experimental animals were divided into 5 groups and fed the following for 7 weeks; normal diet(control), STZ+normal diet(Diabetic), STZ+50% soybean Cheonggukjang supplementation(DSC), STZ+44.5% yakkong Cheonggukjang supplementation(DYC), and STZ+supplementation with 50% yakkong black food(black rice, black sesame seeds, and sea tangle) Cheonggukjang(DYCB). The results showed that the body weight gain and food efficiency ratio of the STZ-induced diabetic groups were significantly lower than those of the control group. In the Diabetic group, glutamic oxaloacetic transaminase(GOT) and glutamic pyruvic transaminase(GPT) activities and total bilirubin content in serum were significantly greater than those in the control group. However, supplementation with Cheonggukjang reduced these values. In the Diabetic group, the triglyceride, total cholesterol, and low-density lipoprotein(LDL)-cholesterol contents in the serum and liver tissue, as well as the atherogenic index(AI) and cardiac risk factors(CRF) were significantly higher than the corresponding values in the control group, although the high-density lipoprotein(HDL)-cholesterol and phospholipid contents were significantly lower than those in the control group. However, supplementation with Cheonggukjang normalized the changed lipid composition in the STZ-induced diabetic rats. Further, yakkong Cheonggukjang and black food contaning yakkong Cheonggukjang normalized AI and CRF.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.215-219
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.

• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.271-277
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• 2017

Ethyl formate has been used for the control of insect pests by fumigation. However, there were not many reports to show its target site of fumigant toxicity on insect pests since its first use in the agricultural industry. In the present study, we showed the presumable target sites of ethyl formate fumigation in insect pests using Myzus persicae nymphs. After ethyl formate fumigation, the nymphs of this species were collected and the changes at the biochemical and molecular level were determined. The activity of cytochrome c oxidase (COX) was approximately two-fold higher after ethyl formate fumigation. In addition, the expression levels of acetylcholinesterase (AChE) decreased gradually with increasing ethyl formate concentration. These two findings suggested that COX and AChE might be the major target sites of ethyl formate fumigation. In addition to these results, the analysis of lipid content using MALDI-TOF MS/MS identified 9 phospholipids differently generated 2-fold higher in the ethyl formate-treated nymphs than that in the control nymphs, thereby leading to changes in cell membrane composition in M. persicae nymphs. Therefore, the ethyl formate fumigation caused lethal effects on M. persicae nymphs by changing COX activity, AChE gene expression, and phospholipid production.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.262-268
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• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.109-114
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• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.