• Journal of Nutrition and Health
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• v.31 no.6
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• pp.1014-1023
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• 1998

The influences of fish oil and different levels of vitamin I supplement on hepatocellular chemical carcinogenesis have been studied. Male Sprague-Dawley rats received diethylnitrosamine (DEN)(200mg/kg body weight) and were subjected to two-thirds partial hepatectomy to induce murine chemical hepatocarcinogenic procedure. Placental glutathione S-transferase(GST-P) positive foci area, antioxidant enzymes(Cu/Zn-superoxide dismutase(SOD), catalase, glutathione reductase (GR), total- glutathione peroxidase (TGPx), glutathione S -transferase (GST)), glucose 6-phosphatase (G6Pase) activities, and lipid peroxidation of microsomes(thiobarbituric acid reactive substances (TBARS)) were measured. Experimental animals were fed 15% corn or fish oil with 0, 40, 1,000, 10,000IU vitamin E /kg diet for 8 weeks. Vitamin E supplements decreased the area of GST-P positive foci in both groups. The higher the vitamin E levels, the smaller the area of GST-P positive foci were noticed. Compared to 0 IU vitamin E, 40 IU in corn oil and 1,000 IU in fish oil groups were effective in decreasing G57-P positive foci area. Fish oil groups tended to have smaller area of GST-P positive foci. fish oil groups showed lower body weight, lower activities of Cu/Zn-SOD and TGPx, higher TBARS contents, higher activities of GST, catalase, G6Pase, GR and higher liver/body ratio than corn oil groups. As the level of vitamin I increased, GST-P positive foci count, catalase activities, and TBARS tended to decrease. G6Pase activities tended to increase in both groups. At higher vitamin E levels, GST activities tended to decrease in fish oil groups. These results suggest that vitamin I has suppressive offects on hepatocellular chemical carcinogenesis probably through antioxidant eH:cts decreasing TBARS contents, $H_2O$$_2$, and organic peroxides. fish oil tended to have greated suppressive offects than corn oil on hepatocellular carcinogenesis. (Korean J Nutrition 31(6) : 1014-1023, 1998)

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.578-581
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• 1991

The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at $97.8^{\circ}C$), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.127-134
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• 2014

This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.477-482
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• 1992

A bacterial strain Acinetobacter calcoaceticus was examined for its ability to degrade fats, oils and hydrocarbons, and tested for the possibility of application in wastewater treatment. All fats and oils tested were degraded by the strain. About 60% of hexadecane, 26% of fish oiL and 40-54% of vegetable oils were consumed respectively in shaking-flask culture. Saturated fatty acid compositions were about 55% in fish oil and 6-12% in vegetable oils. Increases in cell mass were accompanied with decreases in the concentrations of carbon sources. When jar fermentor in place of shaking-flask was used as a culturing vessel. above 80% of all carbon sources was consumed and yield of cell mass was improved to nearly 1.00. Synthetic wastewaters containing 3% of fat, oil, or hydrocarbon as a sale ca,bon source were treated sequentially with A. calcoaceticus first and then exposed to activated sludge. The concentrations of carbon sources were decreased below 0.06% through the process, and the concentrations of suspended solids were lower than 53 mglml. The data imply the potential use of A. calcoaceticus in wastewater treatment.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.115-120
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• 2003

Changes in polyphenol, free sugar, and organic acid concentrations and their antioxidative activities in Korean pear during storage were investigated. The antioxidant activity of polyphenols was evaluated. Polyphenol concentration in different parts of pear, peel, pulp and core, reached 25.7%. pH decreased while concentrations of free sugars, including fructose, glucose, and sucrose, increased during storage. Four organic acids, citric malic, succinic, and fumaric acids, were determined. Succinic acid was the major organic acid in the pulp and decreased after 5 month of storage. The antioxidative of polyphenol fractions I, II, and III on cottonseed, linseed, and fish oils were higher than those of the control group.

• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.69-72
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• 1975

Isolation of the toxic substance which was produced by Streptentyces sp. and it's biorhemical characterestics and toxicity to fishes were reported in the previous paper. The present report includes antibiotic activity of the substance, inhibitory activity of the substance on the succinic dehydrogenase of fishes, and its effect on the blood corpuscles of a rabbit. An evident antibiotic activity of this substance was observed on Candida yeasts, but n$ot^1$on molds or bacteria. The substance inhibited the growth of Candida japonica and C. utilis to the 50％ at the concentrations of 7.5 and 10.2ug per ml, respectively. The activity of succinic dehydrogenase obtained from various organs of Cyprinous carpio L. was also found to be inhibited by this substance. Original activities of the enzymes from tht brain, kidney, and liver, were inhibited by 75.4％, 38.2％, and 26.2％, respectively, but not the enzymes from the heart and spleen. Neither leukopenia nor leukocytosis was detected after the intravenous administration of the substince to the rabbit at the level of 6 mg per 2 kg body weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.384-388
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• 1995

High content of polyunsaturated fatty acid in fish oil makes it very susceptible to oxidation, which prevent fish oil from successful application to food processing or functional foods. To resolve this problem, oxidation stability model of fish oil was developed using the following differential equation : $dp/dt=k{\cdot}p(t){\cdot}[P_{max}\;-\;p(t)]$. This differential equation can be intergrated using analytical techniques to give : $p(t)=P_{max}/[1\;+\;[(P_{max}/P_{(0)})\;-\;-1]{\cdot}EXP(-K_p{\cdot}t)]$. At 50, 60, 70 and $80^{\circ}C,\;K_p$ were 0.00535, 0.01345, 0.02516 and 0.04675, respectively. The proposed model was well agreed with the measured data except for some minor deviations. In addition, $K_p$ was expressed as a function of temperature : $K_p=(1/P_{max})EXP\;[1\;-\;(8148/T)+20.1]$. Where T is absolute temperature($^{o}K$).

• Food Science and Preservation
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• v.13 no.1
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• pp.66-70
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• 2006

The effects of commercially available antioxidants in fish oil were studied. Induction period of fish oil was determined from the oxidation curve by rancin\mat. The longest Induction period was observed with catechin (1,000 ppm). Among the rosemary extracts (Antox1, Antox2, Antox3), the most effective antioxidant effect was observed with Antox3 even though higher amount (5,000 ppm) was needed compared to catechin. Compared to oder of control, catechin rather than Antox3 did not affect much the odor changes. When ascorbic palmitate, vitamin C, gallic acid, EDTA, citric acid, or propyl gallate as a synergist were added with catechin (500 ppm), vitamin C and ascorbic palmitate prolonged the induction period significantly. This effect was also observed with Antox3 (1,000 ppm). Among all combinations of catechin (500 ppm) and Antox3 (1,000 ppm) with synergists, the longest Induction period was obtained from Antox3 with vitamin C (200 ppm), suggesting that this combination is most effective combination for retarding the oxidation in fish oil.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.730-735
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• 2005

Possibility of using low-molecular weight alginate as a wall material for encapsulation of fish oil was investigated. Encapsulation yield increased with increasing calcium chloride concentration up to 5% and was maintained thereafter, whereas slightly increased with increasing sodium alginate concentration up to 1.25% and decreased dramatically thereafter; emulsifier concentration had no effect on encapsulation yield. Loading efficiency increased with increasing content of core material. Encapsulation yields of low- and high-molecular weight alginates were similar, indicating low-molecular weight alginate can be used as wall material for encapsulation of fish oil.

• Journal of Life Science
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• v.13 no.3
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• pp.365-373
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• 2003

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.