• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.729-734
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• 2002

Radiorespirometric analysis revealed that Pseudomonas sp. strain KKI isolated from a soil contaminated with petroleum hydrocarbons was able to catabolize polycyclic aromatic hydrocarbons such as phenanthrene and naphthalene. The rate and extent of phenanthrene mineralization was markedly enhanced when the cells were pregrown on either naphthalene or phenanthrene, compared to the cells grown on universal carbon sources (i.e., TSA medium). Deduced amino acid sequence of the Rieske-type iron-sulfur center of a putative phenanthrene dioxygenase (PhnAl) obtained from the strain KKI shared significant homology with DxnAl (dioxin dioxygenase) from Spingomonas sp. RW1, BphA1b (biphenyl dioxygenase) from Spingomonas aromaticivorans F199, and PhnAc (phenanthrene diokygenase) from Burkholderia sp. RP007 or Alcaligenes faecalis AFK2. Northern hybridization using the dioxygenase gene fragment cloned from KKI showed that the expression of the putative phn dioxygenase gene reached the highest level in cells grown in the minimal medium containing phenanthrene and $KNO_3$, and the expression of the phn gene was repressed in cells grown with glucose. In addition to the metabolic change, phospholipid ester-linked fatty acids (PLFA) analysis revealed that the total cellular fatty acid composition of KKI was significantly changed in response to phenanthrene. Fatty acids such as 14:0, 16:0 3OH, 17:0 cyclo, 18:1$\omega$7c, 19:0 cyclo increased in phenanthrene-exposed cells, while fatty acids such as 10:0 3OH, 12:0, 12:0 2OH, 12:0 3OH, 16:1$\omega$7c, 15:0 iso 2OH, 16:0, 18:1$\omega$6c, 18:0 decreased.

• Korean Journal of Plant Tissue Culture
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• v.24 no.2
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• pp.93-97
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• 1997

For the molecular genetic study of cold tolerance mechanism in plants, a cDNA encoding fatty acid desaturase (fad3), converting linoleic acid (18:2, $\omega$-6) to linolenic acid (18:3, $\omega$-3), was isolated from $\lambda$ZAPII Arabidopsis thaliana cDNA expression library by plaque hybridization using fad3 cDNA probe derived from Brassica napus. A 1.8 kb-EcoRI fragment from a lambda clone showing a strong positive hybridization signal was subcloned into pGEM7 and analyzed for its nucleotide sequence. From deduced amino acid sequences, the fad3 gene was revealed to have an open reading frame(ORF) consisting of 386 amino acids with a molecular mass of 44,075 Da. The fad3 gene was compared to chloroplast $\omega$-3 fatty acid desaturase (fad7) and endoplasmic reticulum Δ12 fatty acid desaturase (fad2) to show 70% and 58% amino acid sequence homology, respectively, Especially, amino acids of internal (82 to 151) and carboxy terminal (276 to 333) regions were highly conserved, implying their requisite role for enzymatic functioning of fatty acid desaturases. IPTG-induced fad3 cDNA expression in E. coli cells was suggested to be toxic to bacterial growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.444-449
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• 2006

This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p<0.01). Monounsaturated fatty acid (C16:1 and C18:1) content in egg yolk was similar across the treatments. Total CLA and cis-9, trans-11 CLA content increased linearly with increased cheese byproduct (p<0.001), while trans-10, cis-12 CLA amount was not significantly different across the treatments (p>0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p<0.01). However, the amount of unsaturated fatty acids (UFA) such as monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (PUFA), n-6 PUFA, and total PUFAs in the egg yolk were not significantly different across the treatments (p>0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality.

• Journal of the Korean Applied Science and Technology
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• v.19 no.3
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• pp.222-244
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• 2002

A mixture of methyl ester derivatives of fatty acids from the oils of pine nuts was well resolved to five fractions differing by degree of unsaturation by silver ion solid-phase extraction column chromatography ($Ag^{+}$-SEC). Polyunsaturated fatty acid with non-methylene interrupted conjugated double bond (NMiDB) radical held more strongly to silver ions in the column than methylene interrupted conjugated double bond (MiDB) one when they had the same number of double bonds. Although both the picolinyl ester and DMOX derivative provided clear mass ion species powerful enough to elucidate the structure of the polyunsaturated fatty acid (PUFA) with NMiDB and/or methylene interrupted conjugated double bond (MiDB) radical in the oils, the picolinyl ester of PUFA with NMiDB radical did not provide a cluster of mass ions neighboring diagnostic mass ions induced by the double bond in the proximal to the carboxyl group. However, the DMOX derivative of PUFA with NMiDB group as well as MiDB showed abundant mass ion species differing by gaps of 12 amu, which made it possible with greater ease to locate the double bonds in the molecule. The oil contained $C_{18:2{\omega}6}$ (46.2 %) and $C_{18:1{\omega}9}$ (25.4 %) as main components, and considerable amounts of PUFAs with NMiDB radical such as ${\Delta}^{5.\;9.\;12}-C_{18:3}$ (16.0 %), ${\Delta}^{5.\;9}-C_{18:2}$ (2.3 %) and ${\Delta}^{5.\;11.\;14}-C_{20:3}$ (0.8 %).

• Analytical Science and Technology
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• v.8 no.4
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• pp.901-906
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• 1995

Studies on the chemical constituents from a Korean wild mushroom, Phellinus ribis, were carried out. A triterpenoid, two peroxysterols, and a chlorobenzene compound were isolated from the hexane soluble fraction of the methanol extract of dried fruiting bodies of the basidomycetes. Those compounds identifed were 3-hydroxy-20(29)-lupen-28-oic acid (betulinic acid), 5,8-epidioxyergosta-6,22-dien-3-ol(ergosterol peroxide), 5,8-epidioxyergosta-6,9(11),22-trien-3-ol (dehydroperoxyergosterol), and 1,2,4,5-tetrachloro-3,6-dimethoxybenzene. Structural studies were carried out on molecular species of a ceramide and cerebroside isolated from the chloroform soluble fraction of the methanol extract. For ceramide, the major component fatty acids were a-hydroxy fatty acid isomers of $C_{22:00}{\sim}C_{25:00};$ the predominant long-chain bases were trihydroxy sphinganine of $C_{17}{\sim}C_{18}$. The structure of a cerebroside containing mono-sugar was assumed that the long-chain base was $C_{19:2}$ sphingadienine; the major fatty acids were $C_{16}{\sim}C_{15}$ ${\alpha}$-hydroxy fatty acid isomers.

• Journal of Plant Biotechnology
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• v.46 no.4
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• pp.282-290
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• 2019

Cuphea viscosissima plants accumulate medium-chain fatty acids (MCFAs), i.e., those containing 8 ~ 14 carbons, in their seeds, in addition to the longer carbon chain fatty acids (≥16 carbons) found in a variety of plant species. Previous studies have reported the existence of three C. viscosissima MCFA-producing acyl-acyl carrier protein (ACP) thioesterases with different substrate specificities. In this study, CvFatB4, a novel cDNA clone encoding an acyl-ACP thioesterase (EC 3.1.2.14), was isolated from developing C. viscosissima seeds. Sequence alignment of the deduced amino acid sequence revealed that four catalytic residues for thioesterase activity are conserved and a putative N-terminal chloroplast transit peptide is present. Overexpression of CvFatB4 cDNA, which was under the control of the cauliflower mosaic virus 35S promoter, in Arabidopsis thaliana led to an increase in 16:0 fatty acid (palmitate) levels in the seed oil at the expense of 18:1 and other non-MCFAs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.177-183
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• 2002

Cerebroside fatty acids, sugars and long-chain sphingoid bases in raw soybean and soybean fermented foods (chongkukjang and deunjang) were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-pH anion exchange chromatography with pulsed amerometric detection (HPAEC-PAD). Fatty acids of acid-hydrolyzed cerebrosides were derivatized to O-TMS methylester and analysed. The major fatty acids in raw soybean and chongkukjang cerebrosides were identified as 2-hydroxyhexadecanoic acid (16 : 0h), 2-hydroxydocosanoic acid (22 : 0h) and 2-hydroxytetracosanoic acid (24 : 0h). In the case of deunjang cerebroside, 24 : 0h (40.9%) and 22 : 0h (23.4%) were major fatty acids, but 16 : 0h, 23 : 0h, 25 : 0h and 26 : 0h were also detected. Long-chain sphingoid bases of acid-hydrolyzed cerebrosides from raw soybean, chongkukjang and deunjang consisted primarily of 4-tracts, 8-tracts-sphingadienine (dihydroxy base, d18 : 2$\Delta$$^{4trans, 8trans}$) and sis-tracts isomers of 4-hydroxy-sphingenine (trihydroxy base, tl8:1$\Delta$$^{4trans or cis}$) with much less amounts of phytosphingosine (tl8: 0) and isomers of sphingenine (d18 : 1). Although deunjang is a soybean food fermented by fungi and microorganisms for a long period, 2-hydroxyoctadec-3-enoic acid (18 : 1h) and branched 9-methyl-4,8-sphingadienine known as compositional cerebroside fatty acids in Aspergillus species were not detected. Mass spectrum for sugar derivatives in cerebrosides of soybean foods including raw soybean and fermented soybean showed that C-1 of glucose moiety was linked to ceramide backbone as like a monoglucosylceramide.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1151-1159
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• 2009

This study was conducted to determine the effects of dietary level of whole flaxseed (WFS; 0, 10 and 15%) on performance, carcass characteristics and fatty acid composition of serum and subcutaneous, perirenal, and intramuscular adipose tissues of Korean Hanwoo cattle. The daily gains were not different among treatments. Dietary inclusion of WFS decreased (p<0.05) feed intake but improved (p<0.05) feed conversion ratio (feed/gain). Backfat thickness and marbling score were increased (p<0.05) by dietary WFS. Carcass weight, dressing percentage, loin-eye area, and carcass yield and quality were not different among treatments. The proportion of C18:3 in serum and, to a lesser extent, in adipose tissues were increased (p<0.01) by dietary WFS, indicating that lipids from WFS escaped ruminal biohydrogenation. Animals fed WFS had lower proportions of saturated fatty acid (SFA; C14:0 and 16:0) and higher proportions of polyunsaturated fatty acids (PUFA; C18:2. 18:3, 20:2, 20:4, 20:5 and 22:6) in perirenal and intramuscular fat than animals fed diets without WFS, resulting in an increased PUFA/SFA ratio. Furthermore, feeding WFS increased (p<0.01) proportions of $\omega$-3 and $\omega$-6 fatty acids in intramuscular fat but decreased (p<0.05) the $\omega$-6/$\omega$-3 ratio. Relative treatment effects were similar between 10 and 15% WFS. Feeding WFS can effectively alter composition of adipose tissues with enhanced feed conversion ratio.