• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.905-910
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• 2002

4-Hydroxyalkenals are cytotoxic aldehydes generated by the oxidation of n-6 and n-3 polyunsaturated fatty acids. To evaluate the potential risk of 4-hydroxyalkenals on Koreans, quantitative data of various oils are necessary. Simultaneous monitoring of 4-hydroxyhexenal and 4-hydroxynoneal in 39 samples including new and used ones through single ion monitoring mode of GC/MS detected both aldehydes in all samples tested, ranging from 0.21 to 26.9 nmol/g for 4-hydroxy-2-hexenal and 0.06 to 56.6 nmol/g for 4-hydroxy-2-nonenal. Frying oils collected from local markets showed 2.28-7.90 and 8.31-30.5 nmol/g of 4-hydroxyhexenal and 4-hydroxynoneal, respectively. National health and nutrition survey data were employed to determine the exposure effect to these 4-hydroxyalkenals from the four most consumed oils in Korea. Daily exposures to hydroxyalkenals excluding possible exposure from fried food were $1.9\;{\mu}g$ from soybean oil, $0.5\;{\mu}g$ from sesame oil, $0.2\;{\mu}g$ from corn oil, and $0.1\;{\mu}g$ from perilla oil. Due to the increasing consumption of polyunsaturated fatty acids in Korea, these data may provide valuable information for evaluating possible physiological effects of 4-hydroxyalkenals from vegetable oils.

• The Korean Journal of Physiology and Pharmacology
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• v.20 no.3
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• pp.229-236
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• 2016

Resveratrol (RSV) may provide numerous protective effects against chronic inflammatory diseases. Due to local hypoxia and hypertonicity, the renal medulla is subject to extreme oxidative stress, and aldehyde products formed during lipid peroxidation, such as 4-hydroxy-2-hexenal (HHE), might be responsible for tubular injury. This study aimed at investigating the effects of RSV on renal and its signaling mechanisms. While HHE treatment resulted in decreased expression of Sirt1, AQP2, and nuclear factor erythroid 2-related factor 2 (Nrf2), mouse cortical collecting duct cells (M1) cells treated with HHE exhibited increased activation of p38 MAPK, extracellular signal regulated kinase (ERK), c-Jun N-terminal kinase (JNK), and increased expression of NOX4, $p47^{phox}$, Kelch ECH associating protein 1 (Keap1) and COX2. HHE treatment also induced $NF-{\kappa}B$ activation by promoting $I{\kappa}B-{\alpha}$ degradation. Meanwhile, the observed increases in nuclear $NF-{\kappa}B$, NOX4, $p47^{phox}$, and COX2 expression were attenuated by treatment with Bay 117082, N-acetyl-l-cysteine (NAC), or RSV. Our findings indicate that RSV inhibits the expression of inflammatory proteins and the production of reactive oxygen species in M1 cells by inhibiting $NF-{\kappa}B$ activation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.370-374
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• 1989

Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analysed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc.. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyra-zine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.