• Title/Summary/Keyword: 리놀레산

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Reduction of Plasma Triglycerides and Cholesterol in High Fat Diet-Induced Hyper-Lipidemic Mice by n-3 Fatty Acid from Bokbunja (Rubus coreanus Miquel) Seed Oil (오메가-3 지방산 함유 복분자종자유에 의한 고지방식이 유도 고지혈증 마우스의 혈중 중성지방 및 콜레스테롤 감소 효과)

  • Jeon, Hyelin;Oh, Su-Jin;Nam, Hyun Soo;Song, Yoon Seok;Choi, Kyung-Chul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.7
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    • pp.961-969
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    • 2015
  • To investigate the effect of n-3 fatty acid from Bokbunja (Rubus coreanus Miq.) seed oil (BSO), we examined improvement of plasma triglycerides and cholesterol in vivo. Five-week-old ICR mice were divided into five groups of six mice each; Control, high fat diet (HFD) control (negative control), salmon oil control (positive control, HFD+commercial n-3 fatty acid), and BSO experimental groups (HFD+1 g/60 kg BW/d, HFD+2 g/60 kg BW/d). After 4 weeks of BSO treatment, we measured serum triglyceride and cholesterol levels. The levels of low-density lipoprotein/very-low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, and total cholesterol were significantly (P<0.05) reduced in the group fed BSO at 2 g/60 kg BW/d compared to the negative control. Levels of triglycerides, which are similar to cholesterol, were also significantly (P<0.05) reduced in the same group. To investigate further, we tested blood coagulation parameters. Prothrombin time (PT) and activated partial thromboplastin time (aPTT) were not significantly different among the five groups according to BSO. However, the 2 g/60 kg BW/d BSO group treated with PT and aPTT showed a tendency to live longer than the negative control. Taken together, BSO might improve blood homeostasis mediated via hypo-lipidemic and anti-coagulation activities.

Studies on the Analysis of Physiological and Antimicrobial Activity of Wheat Germ (밀 배아의 생리 활성 물질 및 항균 활성 분석에 관한 연구)

  • Choi, Bong-Soon;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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    • pp.585-592
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    • 2009
  • The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value was 126.8, the saponification value was 159.7, and the refractive index was 1.547. In the unsaponifiable matter, the total phenol concentration extracted by ethanol, along with physiological activity were 2.02% and 0.45%, respectively, and the amount of flavonoids and activity were 6.89% and 6.90%, respectively. The amount of flavonoids was larger than the phenol concentration in the wheat germ. In addition, the nitritescavenging ability of the wheat germ was lower than ascorbic acid but greater than BHT and tocopherol. The peroxide value in the linoleic acid changed over 5 days, presenting as 0.67, 22.70, 44.25, 5.81, and 91.17 meq/kg, and increases were also consistently shown as time passed for the ethanol extractions and unsaponifiable. Additional data showed that antimicrobial effects could not be detected in the wheat germ concentration or method of extraction.

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Antioxidative Characteristics of Dihydroxyphenylalanine, Melanin and Enzymatic Browning Reaction Products of Tyrosine in a Model System (Dihydroxyphenylalanine, Melanin 및 Tyrosine의 효소적 산화반응생성물질의 항산화 특성)

  • Hong-Sik Cheigh;Soo-Hyoun Um;Hae-Gyoung Kim;Chang Y. Lee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.3
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    • pp.409-414
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    • 1995
  • Antioxidative characteristics of dihydroxyphenylalalnine(DOPA), melanin and enzymatic oxidation products of tyrosine(EOPTs) were studied in a model system. EOPTs were prepared by the tyrosine-tyrosinase reaction at pH 6.5 and $25^{\circ}C$ at various time intervals(0~120min). All EOPTs were brown in varied intensities with increased absorption at 200~210, 280, 310~320nm, and 450~490nm. EOPTs obtaiend at the early stage of the reaction(1~3min especially) showed a higher antioxidative activity than those from the later stage on the inhibition of peroxide, conjugated dienoic acid and malonaldehyde formations in linoleic acid autoxidation. Additionally among the substances of tyrosine, DOPA and melanin, DOPA showed the highest antioxidative activity while that of tyrosine was the lowest during the linoleic acid autooxidation. It was observed that DOPA and melanin had the ability of free radical scavenging, which may party contribute to their antioxidative activity.

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Oxidative Stability of Structured Lipid Containing Conjugated Linoleic Acid (복합 리놀레산을 함유하는 재구성지질의 산화안정성)

  • Yu, Hee-Jin;Lee, Ki-Teak;Lee, Gyu-Hee;Oh, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.10
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    • pp.1399-1404
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    • 2006
  • Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at $60^{\circ}C\;or\;150^{\circ}C$, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.

Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto (Aspergillus oryzae 또는 Bacillus natto 발효콩의 Isoflavone 함량과 생리활성)

  • Chung, Woo-Youl;Kim, Sung-Kee;Son, Jong-Youn
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.2
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    • pp.141-147
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    • 2008
  • This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.

Antioxidative Activities and Antiproliferation Effects on Oral Carcinoma KB Cell of the Brazilin from Caesalpinia sappan L. (소목(Caesalpinia sappan L.)에서 분리한 Brazilin의 항산화 활성과 구강상피암 KB 세포주의 증식억제효과)

  • Jeon, Mi-Ae;Kwon, Hyun-Jung;Kim, Yong-Hyun;Han, Kook-Il;Chung, Ha-Na;Chung, Sung-Kyun;Bang, In Seok;Han, Man-Deuk
    • Journal of dental hygiene science
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    • v.10 no.5
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    • pp.365-372
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    • 2010
  • Caesalpinia sappan L. has long been commonly used in oriental folk medicines and as dyes materials. To investigate the antioxidative activities and antiproliferation effects of brazilin from C. sappan heart wood, the MeOH soluble extract was successively fractionated by using hexane, $CHCl_{3}$, EtOAc, BuOH, MeOH, and $H_{2}O$. In these fractions, we were purified brazilin from EtOAc fraction which partitioned to 3.94% of the highest yields. The effects of brazilin and the extracts on human oral carcinoma cells (KB) by MTT assay and their antioxidant activities by DPPH, TCA assay and Fenton reaction were tested. The results showed that the brazilin could inhibits the proliferation of KB cells and obviously decreased the production of nitric oxide of the cells. When the concentration of the brazilin reached to $100\;{\mu}g/ml$, the inhibition percentage of the cell growth was about 60%. In assay on antioxidant activities, The results showed that brazilin exhibit the highest capacity of DPPH free radical scavenging effects among tested extracts. When the concentration of brazilin reached to 1 mg/ml, the lipid peroxide inhibition and radical inhibition activities were determined to be 65.0% and 85.8%, respectively. These results are suggest that brazilin have stronger antiproliferation effect on KB cell and antioxidant properties.

Changes in Growth and Productivity Characteristics by Sowing Date on Spring Sowing Rapeseed (Brassica napus L.) in Paddy Field of Southern Region of South Korea (남부지역 유채(Brassica napus L.) 논재배 봄파종 시 파종시기에 따른 생육 및 수량 특성 변화)

  • Kwon, Da-Eun;Kim, Kwang-Soo;Hwang, Eom-Ji;Park, Jin-Cheon;Lee, Ji-Eun;Lee, Yeong-Hoon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.66 no.1
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    • pp.80-86
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    • 2021
  • The purpose of this study was to determine the optimal sowing date for the spring sowing cultivation of rapeseed (Brassica napus L.). To determine suitable rapeseed sowing dates for spring sowing cultivation, changes in growth, flowering characteristics, and seed production were investigated in Muan, South Korea between 2019 and 2020. 'Jungmo7001' is the suitable variety for spring sowing because of its early flowering characteristics, high seed yield, and the fact that it occupies the highest cultivation area in South Korea. When the yield of 'Jungmo7001' was investigated in 2019 and 2020, the highest yields recorded were 243 kg/10a in February 28, 2019, and 294 kg/10a in February 18, 2020. As a result, the optimal rapeseed seeding period is considered to be mid-to-late February in the southern region. There was no statistically significant difference in seed crude oil content. The content of oleic acid (C18:1) decreased, but that of linoleic acid (C18:2) and of linolenic acid (C18:3) increased significantly depending on the sowing date.

Studies on the Development of Food Resources from Waste Seeds -II. Chemical Composition of Apple Seed- (폐기종실(廢棄種實)의 식량자원화(食糧資源化)에 관(關)하여 -제(第) 2 보(報) : 사과씨의 화학적(化學的) 조성(組成)-)

  • Yoon, Hyung-Sik;Choi, Cheong;Oh, Man-Jin
    • Korean Journal of Food Science and Technology
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    • v.15 no.2
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    • pp.128-132
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    • 1983
  • The apple seed contained 25.96% of crude fat and 37.62% of crude protein. The lipid fractions obtained by cilicic column chromatography were mainly composed of about 93.52% neutral lipid, whereas compound lipid was only 6.48% level. Among the neutral lipid separated by thin layer chromatography, triglyceride was 92.17%, sterol ester, sterol, diglyceride and free fatty acid were 3.53, 2.25, 1.44 and 0.56, respectively. The predominent fatty acids of total and neutral lipids were linoleic acid (59.79-69.37%) and oleic acid (20.04-29.82%), but those of glycolipid and phojspholipid were linoleic acid (29.20-36.04%). The major fatty acids of triglyceride separated from neutral lipid were oleic acid (44.31%), linoleic acid (36.66%) and palmitic acid (12.48%). The salt soluble protein of apple seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M $MgSO_4$, and the extractability of seed protein was 37%, Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The eletrophoretic analysis showed three bands in apple seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 76.6%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main apple seed protein. The molecular weight for the main protein of the apple seed was estimated to be 45,000.

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Recipe Standardization and Nutrient Analysis of 'Dong-rae Pajeon' (Local Food in Busan) (부산 향토음식 동래파전의 조리표준화 및 영양분석)

  • Kim, Sang-Ae;Shin, Eun-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1472-1481
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    • 2007
  • The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

Studies on the Development of Food Resources from Waste Seeds -I. Chemical Composition of Grape Seed- (폐엽종실(廢棄種實)의 식량자원화(貪糧資源化)에 관(關)하여 -제(第) 1 보(報) : 포도씨의 화학적(化學的) 조성(組成)-)

  • Yoon, Hyung-Sik;Kwon, Joong-Ho;Hwang, Joo-Ho;Choi, Jae-Chun;Shin, Dae-Hyn
    • Korean Journal of Food Science and Technology
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    • v.14 no.3
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    • pp.250-256
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    • 1982
  • A series of studies were conducted to find out the possibility of utilizing grape seed as resources of food fats and proteins, and the results of the studies are as follows: The grape seed contained 25.1%, of crude fat and 12.0% of crude protein. The lipid, fractions obtained by silicic acid column chromatography were mainly composed of about 95.5% neutral lipid, whereas compound lipid was only 4.5% level. Among the neutral lipid by thin layer chromatography, triglyceride was 91.89%, sterol ester, sterol, diglyceride and free fatty acid were 3.24%, 2.87%, 1.20% and 0.80%, respectively The predominant fatty acids of total and neutral lipids were linoleic acid $(69.72{\sim}71.72%)$ and oleic acid $18.09{\sim}19.46%)$, but those of glycolipid and phospolipid were linoleic acid $(31.49{\sim}38.18%)$, oleic acid $(20.20{\sim}35.27%)$ and palmitic acid $(26.80{\sim}39.98%)$. The major fatty acids of triglyceride separated from neutral lipid were oleic acid (43.08%), linoleic acid (38.42%) and palmitic acid (11.60%). The salt soluble protein of grape seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M $MgSO_4$, and the extractability of seed protein was 31%. Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The electrophoretic analysis showed 3 bands in grape seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 82%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main grape seed protein. The molecular weight for the main protein of the grape seed was estimated to be 81,000.

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