• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.47-50
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• 1985

Changes in fatty acid composition of phospholipids from human milk during the course of lactation were determined in milk from Korean lactating mothers giving birth at term. The levels of 8 : 0 increased significantly from colostral to transitional stages with a further small decrease at mature stage. The proportions of 10 : 0, 12 : 0 and 14 : 0 increased markedly from colostrum to transitional to mature milk. The w6-derived long-chain polyunsaturated fatty acids, 20 : 2w5, 20 : 4w6 and 22 : 4w5, were decreased with time of lactation. The levels of 24 : 1w9 were significantly higher in transitional milk than in colostrum and then significantly decreased to lowers than the colostral levels at mature milk.

• Journal of the Korean Applied Science and Technology
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• v.2 no.1
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• pp.33-36
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• 1985

The fatty acid composition of Phospholipids from human mature milk, modified milk formula and market milk were analyzed by gas-liquid chromatography. The levels of 8:0, 10:0, 19:0, 20:0 and 22:0 were significantly higher in modified milk formula than in human milk. The levels of 14:0 and 16:0 were significantly lower in modified milk formula than in human milk. Modified milk formula had a higher $18:2{\omega}6$ content than human milk (17.9 versus 7.9%). The metabolites of the ${\omega}$9-, ${\omega}$6-$ and ${\omega}$3-series showed lower levels in modified milk formula than in human milk. The fatty acid composition of phospholipids from modified milk formula was similar to that of market milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.93-97
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• 1987

The seeds cf Pinus Koraiensis mere studied for their moisture, total lipids and ash contents and fatty acid composition. The seeds contained ca. 3.6% moisture, 70.4% purified total lipids and 2.5% ash. The proximate composition of the seeds was not influenced by the sampling rears (1984 and 1985). Twenty-one fatty acids ranged from myristic to arachidic acids were identified in the seed lipids. The seed lipids contained linoleic acid (47.9%), oleic acid (28.4%) and 5, 9, 12-18:3(11.1%) as major fatty acids and 5,9,12-18:3, 5,11-20:2 and 5,11,14-20:3 as 5-olefinic nonmethylene-interrupted polyenoic acids. The sampling Tears also had no effect on the fatty acid composition of the seed lipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.735-740
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• 1996

This study was carried out to determine the composition of glycolipids and phospholipids in Japonica and Indica rice bran oils. The ratio of glycolipids and phospholipids was 4.1 : 6.5% in Japonica rice bran oils and 2.6 : 3.7% in Indica rice bran oils. Polar lipid content was significantly higher in Japonica rice bran oils. The main components of glycolipids were esterified steryl glycoside, monogalactosyl diglyceride steryl glycoside, cerebroside and digalactosyl diglyceride. The content of esterified steryl glycoside was the highest, resulting in 48.8~52.1% of total glycolipids. Phospholipids in rice bran oils consisted of diphosphatidyl glycerol, phosphatidyl ethanolamines, phosphatidyl inositol, phosphatidyl serines, phosphatidyl choline and lysophosphotidyl choline. Major fatty acids of the glycolipids and phospholipids fractions were oleic, linoleic and palmitic acids in Japonica and Indica rice bran oils.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.115-121
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• 1980

The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1763-1770
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• 2015

The effects of root of Taraxacum coreanum Nakai (TC), on the suppression of inflammation and oxidative stress induced by lipopolysaccharide (LPS) in ICR mice were studied. LPS (10 mg/kg body weight) was injected into ICR mice in between two consecutive oral administrations. Hot water extract of fresh TC (HWETC) was administered to mice immediately before and 24 h after LPS injection. The animal groups used in this study were as follows: NOR group (PBS injection, DW administration), CON group (LPS injection, DW administration), and TC group (LPS injection, 1.4 g/kg bw of HWETC administration). Mice in the CON group lost weight due to inflammation induced by LPS, while the body weight of the TC group mice increased significantly, indicating that inflammation was inhibited by HWETC administration. Compare with the CON group, plasma and hepatic triglyceride, reactive oxygen species, peroxynitrite, and hepatic thiobarbituric acid reactive substances concentrations of the TC group decreased significantly (P<0.05). The protein expression of a pro-inflammatory transcription factor, nuclear $factor-{\kappa}B$ ($NF-{\kappa}B$) and its target enzyme, cyclooxygenase 2, increased in response to LPS injection, but was suppressed by HWETC administration (P<0.05). In conclusion, HWETC appears to ameliorate the oxidative stress and inflammatory responses induced by LPS via inhibition of $NF-{\kappa}B$ activation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.183-186
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• 1986

To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{\sim}20.1,\;22.4{\sim}89.8meq/kg$ lipid, and $14.7{\sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.281-285
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• 2015

An oleaginous fungus was isolated from soil and identified as Mortierella sp. (M-12) for producing arachidonic acid (AA). Cell disruption methods, extraction methods, and particle sizes of freeze-dried biomass were tested to achieve maximum extraction of total lipids and AA. M-12 grown in glucose yeast media at $25^{\circ}C$ for 7 days contained 35.5% total lipid, and 47% of the total lipid was AA. Lipid extraction yield from wet biomass was shown to be similar to that in a dry state. Maximum lipid extraction was achieved using a mixture of chloroform and methanol (2:1) as an extraction solvent. Different mechanical cell disruption methods did not affect lipid extraction yields. The smaller the particle size of the biomass, the better the lipid extraction yield was observed. Particle size of biomass was shown to more strongly affect lipid extraction than extraction time. The highest AA content was observed in the class of neutral lipids.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.478-482
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• 1995

The changes of the lipid composition and of the contents of carotenoid and tocopherol in wheat germ were studied during the storage at $30^{\circ}C$. The contents of triglyceride and free fatty acid were changed from 66% and 7% to 49% and 24% respectively after 30 days. The predominant free fatty acids were lauric acid (29%), palmitic acid (21%) and linoleic acid (20%), however, linoleic acid increased to 30%, lauric acid reduced to 21% after storage of 30 days. The carotenoids in the wheat germ were ${\beta}-carotene,\;{\alpha}-carotene$, lutein and taraxanthin, and the contents of these were 306, 59, 383 and 356 ng/g wheat germ, respectively. Their contents, however, were reduced to 36, 4, 203 and 149 ng respectively after 20 storage days. Especially, degradation rate of ${\beta}-carotene$ was 22.5 ng/day. The tocopherol isomers in wheat germ were ${\alpha}-,\;{\beta}-\;and\;{\gamma}-tocopherol$, and they reduced from $55,\;48\;and\;38\;{\mu}g/g$ wheat germ to 35, 32 and $32\;{\mu}g$ respectively after 20 storage days. The ${\alpha}-tocopherol$ was degraded by $1.26\;{\mu}g/day$ at this storage condition.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.