• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.502-507
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• 1999

Albinism is a phenomenon that color of the body surface is changed to white or faint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder Paralichthys olivaceus. The skin and muscle, from the normal and albinic flounder were used by measuring contents of lipid and fatty acid, Contents of lipid and fatty acid in the skin and muscle are different from normal and albinic flounder. Contents of lipid in the skin were higher than those of muscle from flounder. The major fatty acids in both skin and muscle were palmitic acid, oleic acid docosahexaenoic acid (DHA) and eicosapentaenoic acid(EPA).

• Food Science and Preservation
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• v.31 no.4
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• pp.541-553
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• 2024

This study aimed to use refined sardine oil as a covering juice in canned Sardina pilchardus. The oil's fatty acid profile, acidity, peroxide value, and p-anisidine value were analyzed. The biochemical composition, histamine content, and bacteriological stability of the canned sardines were determined. The results showed that canned sardines contained 51.40 g of moisture, 27.87 g of fat, 17.91 g of protein, and 1.03 g of salt per 100 g net weight. The fatty acid composition included 10.35% polyunsaturated fatty acids, 8.86% saturated fatty acids, and 6.27% monounsaturated fatty acids, with the most abundant fatty acids being eicosapentaenoic acid (EPA), palmitic acid, oleic acid, myristic acid, and docosahexaenoic acid (DHA). This recipe provided 8.88 g/100 g (net weight) of EPA and DHA. These findings support the interest in using refined fish oil to enrich foods with essential marine fatty acids, highly recommended for their health benefits and leading to encouraging prospects for sardine canneries to develop new and nutritious value products.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.553-557
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• 2000

Fatty acid composition of frond, spororphyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes, ${\gamma}$-linolenic acid (18:3, n-6) and $\alpha$-linolenic acid (18:3, n-3). Polyenes of $\alpha$-linolenic acid (22:6, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but ${\gamma}$-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.253-256
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• 2006

The purpose of this study was to develop a gas chromatographic (GC) method to analyze fatty acids in milk fat with a single injection. The single-injection GC method we developed for analyzing fatty acid composition can separate a wide range of fatty acid methyl esters from butyric acid to docosahexaenoic acid. It separated 6 isomers of 18:1 (cis-6, cis-9, cis-11, trans-6, trans-9 and trans-11), 4 isomers of 18:2 (cis-9-cis-12, trans-9-trans-12, cis-9-trans-12 and trans-9-cis-12), and 4 isomers of conjugated 18:2 (cis-9- trans-11, trans-9-cis-11, cis-10-trans-12 and trans-10-cis-12).

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.317-322
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• 2016

Mitochondrial biogenesis is a complex process requiring coordinated expression of nuclear and mitochondrial genomes. The peroxisome proliferator-activated receptor gamma co-activator 1-alpha (PGC-$1{\alpha}$) is a key regulator of mitochondrial biogenesis, and it controls mitochondrial DNA (mtDNA) replication within diverse tissues, including muscle tissue. The aim of this study was to investigate the effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) on mtDNA copy number and PGC-$1{\alpha}$ promoter activity in $C_2C_{12}$ muscle cells. mtDNA copy number and mRNA levels of genes related to mitochondrial biogenesis such as PGC-$1{\alpha}$, nuclear respiratory factor 1 (NRF1) and mitochondrial transcription factor A (Tfam) were assayed by quantitative real-time PCR. The PGC-$1{\alpha}$ promoter from -970 to +412 bp was subcloned into the pGL3-basic vector, which includes a luciferase reporter gene. Both EPA and DHA significantly increased mtDNA copy number, dose and time dependently, and up-regulated mRNA levels of PGC-$1{\alpha}$, NRF1, and Tfam. Furthermore, EPA and DHA stimulated PGC-$1{\alpha}$ promoter activity in a dose-dependent manner. These results suggest that EPA and DHA may modulate mitochondrial biogenesis, which was partially associated with increased mtDNA replication and PGC-$1{\alpha}$ gene expression in $C_2C_{12}$ muscle cells.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.231-235
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• 2006

The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics of breast meat in mule ducks. Three hundred mule ducks at four weeks of age were randomly assigned to three dietary treatments with five replicate pens in each. One replicate pen had ten males and females each with a total of 100 ducks in each treatment. The diet in the three treatments contained 0, 1.5, and 3.0% fish oil, respectively. Body weights at 4, 6, 8, and 10 weeks of age, and feed efficiency at 4 to 6, 6 to 8, and 8 to 10 weeks of age were recorded. At 10 weeks of age, one male and one female from each replicate were sacrificed for oxidative stability of breast meat and the sacrificed males were employed for the analysis of fatty acids in breast meat and skin. Sensory evaluation of breast meat was also performed. A level of 3.0% fish oil in the diet significantly deteriorated feed efficiency and body weight gain. Dietary fish oil inclusion had a trend of increasing abdominal fat deposition and decreasing the flavor of breast meat. The EPA and DHA contents in the breast meat were higher than those in the breast skin irrespective of oil sources. The EPA and DHA contents in breast meat and breast skin was significantly increased in the 3.0% fish oil group. Although EPA and DHA were not efficiently deposited in the duck meat through dietary fish oil inclusion, this method can still provide a partial supplementation of EPA and DHA.

• Biomolecules & Therapeutics
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• v.19 no.1
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• pp.70-76
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• 2011

Bone remodeling is a dynamic process involving a constant balance between osteoclast-induced bone resorption and osteoblast-induced bone formation. Osteoclasts play a crucial homeostatic role in skeletal modeling and remodeling, and destroy bone in many pathological conditions. Previously, we reported that the hexane soluble fraction of Ficus carica inhibited osteoclast differentiation. Poly unsaturated fatty acids, such as ethyl docosahexaenoate (E-DHA), docosahexaenoic acid (DHA), cis-11,14-eicosadienoic acid (EDA) and eicosapentaenoic acid (EPA), were identified from the hexane soluble fraction of Ficus carica. Among them, E-DHA most potently inhibited osteoclastogenesis in RAW264.7 cells. E-DHA reduced the activities of JNK and NF-$\kappa}B$. E-DHA suppressed the expression of c-Fos and nuclear factor of activated T cells c1 (NFATc1). Interestingly, DHA increased the activity of alkaline phosphatase and expression of bone morphogenetic protein 2 (BMP2) more than E-DHA in MC3T3-E1 cells, suggesting that DHA may induce osteoblast differentiation. The data suggests that a combination of E-DHA and DHA has potential use in the treatment of diseases involving abnormal bone lysis, such as osteoporosis, rheumatoid arthritis and periodontal bone erosion.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.361-364
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• 2004

EPA and DHA extracted from methyl esterified squid oil were purified by silver exchanged resin, silver nitrate-impregnated silica gel, silver exchanged zeolite, and silica gel column chromatography, among which column chromatography using mixture of silver exchanged resin and silica gel (10% by weight) showed the best result. By this simple purification method, EPA and DHA were concentrated from 12.5 to 27.9% (yield, 86,0%) and from 21.7 to 49.5% (yield, 87.3%), respectively. Silver exchanged resin had additional advantages of outstanding reusability and simple recovery of silver.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.259-262
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• 1995

Oxidative stabilities of fat in DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and $2{\pm}0.05\;g$ of samples were transferred into serum bottles, which were stored under the light or under dark The oxidation of fat in DHA-added milk powder was higher than that of fat in ordinary milk powder and the acceleration was more evident in the presence of light Light and unsaturated fats accelerated synergistically oxidation of milk fat Addition of DABCO(diazabicyclooctane), which is an efficient singlet oxygen quencher, significantly decreased the photooxidation of milk fat This result clearly suggested that singlet oxygen oxidation (Type II reaction) was involved in the system. Deceleration of milk fat oxidation by DABCO was higher in the DHA-added milk powder.