• The Korean Journal of Pharmacology
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• v.4 no.1 s.5
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• pp.17-26
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• 1968

The effects of the essential oil fraction and the fatty acid-fraction of the panax Ginseng on the various lipids (total cholesterol, phospholipid, triglyceride) in serum and liver tissues of the white rats were examined and observed after the administration of the fractions for eight weeks with the following results: 1. Serum total cholesterol level was slightly decreased in the group after giving the essential oil fraction four weeks, whereas the effects in the group after giving itfor eight weeks were increased. Phospholipid level was slightly elevated both in four weeks and in eight weeks, while triglyceride level was elevated after four weeks, whereas it showed nochange at all after eight weeks. In the liver tissues, the cholesterol content was slightly decreased after four weeks and remarkably decreased after the administration for eight week. Phospholipid increased after four week administration and then rather decreased after the eight week administration, while the triglyceride content decreased both in four weeks and in eight weeks. 2. In the group giving the fatty acid-fraction, serum total cholesterol level decreased after the four week administration and then returned to the pre-experiment mean after the eight-week administration, while phospholipid level increased after the four-week administration and then returned to the pre experiment mean. Triglyceride level increased after four week administration of the fraction and rather then decreased after eight weeks. In the liver tissues, total cholesterol content decreased both after four weeks and after eight weeks, while phospholipid level also decreased from four weeks through eight weeks, whereas triglyceride level increased after four weeks, and showed rather decreasing tendency after the eight-week administration.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.192-197
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• 1999

The contents of total lipids and their components of brown rice grain were studied for 5 colored rice cultivars, 1 aromatic rice cultivar and 1 normal rice cultivar grown in Korea. The total lipid contents ranged 2.04 to 4.69% based on total dry weight. The Tohoku #149 showed the highest content which was followed by Hansanheukmi and Sanghaehyang-hyeolna. The lowest content were observed in three cultivars, Heuknambyeo, Hyangnambyo and Dongjinbyeo which showed no difference among cultivars. The main classes of the total lipid were triglyceride, diglyceride, free sterol, free fatty acid and sterol esters in all cultivars examined. The ratio of triglyceride in total lipid was high in colored rice and aromatic rice compared to Dongjinbyeo which is normal rice cultivars, but the ratio of diglyceride was high in Dongjinbyeo. The major fatty acid compositions in the cultivars examined were linoleic acid, oleic acid and palmitic acid. There was a varietal difference in fatty acid composition, for example, erucic acid was detected in aromatic and colored rices cultivars, while none of this compound was found in Dongjinbyeo.

• Journal of Life Science
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• v.6 no.3
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• pp.159-164
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• 1996

Effects of 1% dietary orotic acid on triglyceride metabolism were examined in SD-rats and Kud: ddY mice. When rats were fed semisynthetic diet containing 1% orotic acid and n-6 polyunsaturated fatty acid (linoleic acid), the hepared diet. In contrast to rats which respond to orotic acid consumption with increases in hepatic triglyceride content, mice did not so respond. The rats-limiting step in triglyceride synthesis is catalyzed by the enzyme phosphatic acid phosphohydrolase (EC3.1.3.4) which is present in the liver cytosol and microsomes of rats fed oroic acid diet. This finding suggests that the activity of this enzyme may play a tole in the fatty liver formation in rats.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.360-365
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• 1991

Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at $80^{\circ}C$ was completed in 35 minutes as determined by HPLC analysis for triglyceride composition. Changes of melting point, solid fat content, crystal form, fatty acid and triglyceride composition was investigated. After the interesterification, melting point and solid fat content were decreased, and coarse and large crystals were modified to fine and uniform. Fatty acid composition was not altered but triglyceride composition was largely altered. Interesterified blends of corn germ oil and fully hydrogenated soybean oil made with 80%, 20% and 75%. 25%, respectively, had desirable characteristics of the margarine for home use.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.346-351
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• 1986

This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting, two-rowed barley. During malting, the temperature and relative humidity were $17^{\circ}C$ and 80%, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than that of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0mg/g-d. w. out of 27.9mg/g-d. w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting. Triglyceride, free fatty acid and sterol ester were the principal components of neutral lipids. The content of triglyceride decreased during malting, but the content of free fatty acid and sterol ester increased. Linoleic, palmitic, oleic and linolenic acid were the principal fatty acid of free and bound lipids. The content of palmitic acid in free lipids increased during malting, but that of bound lipids decreased. The content of oleic acid in free lipids decreased. The principal fatty acids of neutral lipids were similar to those of free lipids. The content of palmitic acid increased during malting, but that of linoleic and stearic acid decreased.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.271-275
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• 1985

This investigation was conducted to observe changes of lipid components (phospholipids, free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 86% MeOH extract from cotyledon and seedling axis of mung bean which were germinated in the dark at 25-$27^{\circ}C$ for 7 days. The total lipid contents in cotyledonn and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased. Free sterol, esterified sterol and phospholipid content in cotyledon increased continuously, but their content in seedling axis dcreased slightly. The major fatty acids in mung bean were palmitic acid, linoleic acid and linolenic acid.

• The Journal of Korean Medicine
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• v.18 no.1
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• pp.470-479
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• 1997

In order to determine the effect of Sopungchukdamtang experimental studies were performed in Hyperlipidemia Rats. The contents of serum Total cholesterol, Triglyceride, Free fatty acid, Phospholipid, HDL-cholesterol and LDL-cholesterol were measured The results were summarized as follows; 1. The content of Total cholesterol in the serum compared with control group tended to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang (17mg/l00g) group showed a significant value. 2. The content of Triglyceride in the serum compared with control group tended to be decreased in Sopungchukdamtang(17mg/l00g) group and Sopungchukdamtang(34mg/l00g) group, but did not show a significance. 3. The content of Free fatty acid in the serum was significantly decreased in Sopungchukdamtang(17mg/l00g) group and Sopungchukdamtang(34mg/l00g) group. 4. The content of Phospholipid in the serum compared with control group tended. to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang(17mg/l00g) group showed a significant value. 5. The content of HDL-cholesterol in the serum compared with control group tended to be increased in Sopungchukdamtang(17mg/l00g) group, but did not show a significance. Sopungchukdamtang(34mg/l00g) group showed a significant value. 6. The content of LDL-cholesterol in the serum compared with control group tended to be decreased in Sopungchukdamtang(34mg/l00g) group, but did not show a significance. Sopungchukdamtang(17mg/100g) group showed a significant value. According to the above results, it is assumed that Sopungchukdam-tang has a valid effect on Hyperlipidemia.

• Journal of Life Science
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• v.29 no.2
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• pp.209-214
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• 2019

Sargassum horneri (Turner) C. Agardh is a marine brown algae widely distributed in the North Pacific Ocean. It is known for its anti-inflammatory and anti-atopic effects. In this study, we determined the effects of ethanol extract of Sargassum horneri (Turner) C. Agardh (EESH) on anti-obesity activities in 3T3-L1 preadipocytes. Our results indicated that treatment with EESH decreased the differentiation of 3T3-L1 preadipocytes in a dose-dependent manner, as confirmed by a decrease in lipid droplet content observed by oil red O staining. The concentrations of cellular triglycerides were also reduced in 3T3-L1 cells after treatment with EESH. Triglyceride content was inhibited by 13%, 16%, and 23% after treatment with 250, 500, and $1,000{\mu}g/ml$ of EESH in 3T3-L1 cells, respectively. Western blotting analysis showed that EESH suppressed adipogenic transcription factor expression in a dose dependent manner. Specifically, it suppressed cytidine-cytidine-adinosine-adenosine-thymidine (CCAAT) /enhancer binding proteins $(C/EBP){\alpha}$, $C/EBP{\beta}$ and peroxisome proliferator-activated receptor $(PPAR){\gamma}$. This indicated that EESH could control the expression of adipogenic transcription factors and inhibit the differentiation of adipocytes. Taken together, these findings demonstrated that EESH showed anti-obesity effects and could have potential uses in the field of nutraceuticals.

• Journal of Nutrition and Health
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• v.21 no.2
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• pp.89-98
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• 1988

This study was done to determine the effects of coix on the content of cholesterol. lipids, phosphoilpids, total bile acids in liver, plasma, and feces of rats fed containing 1% cholesterol. Four groups of experimental diets, such as soybean oil-starch diet, soybean oil-coix diet, lard-starch diet, lard-coix diet were fed ad libitum to the 6 weeks old white male rat of Spargue-Dawley strain for 27 days. The results obtained are summarized as follows: 1) Plasma cholesterol level of the lard-starch group was significantly higher than the other groups (p<0.05), and that of the lard-coix group was the lowest. The content of plasma triglyceride, total bile acids was not different among the lard-starch group was significantly higher than the other groups(p<0.05). 2) The contents of the liver lipids, cholesterol, and triglycerides of the lard-coix group were significantly lower than the other groups(p<0.05). The contents of phospholipid of the liver of the lard-starch group was significantly lower than the other groups(p<0.05), and those of the soybean oil-coix group and the lard-coix group were high. 3) The contents of intestinal lipids, triglyceride, and phospholipid of the lard-coix group were significantly lower than the other groups(p<0.05). The contents of the intestinal tissue cholesterol of the lard-coix group was significantly lower than the other groups(p<0.05). 4) Cholesterol content of the feces was not different among the experimental groups. Triglyceride content of the feces of the soybean oil-starch group was significantly higher than the other groups, but total bile acid content of the feces was not different among the experimental groups. 5) Dry matter digestibility was not different among the experimental groups, but cholesterol retention was rather low when soybean oil-diet was fed. The results of this study reveales that coix has an effect to lower the plasma cholesterol level. Coix were decreased the content of liver cholesterol, increased the contend of liver phospholipid, and induced triglyceride excretion of the feces in the lard diet which lead to hypercholesterolemia. It could be suggested that the coix has influesced liped metabolsim in body.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.