• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Biomedical Science Letters
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• v.12 no.4
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• pp.319-327
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• 2006

This study aimed to determine whether troglitazone stimulates genes related to fatty acid ${\beta}$-oxidation, leading to modulation of white adipose tissue (WAT) metabolism in high fat diet-fed mice. Female C57BL/6J mice were randomly divided into two groups (n=10/group). After they received either a high fat diet or the same high fat diet supplemented with troglitazone for 4 weeks, the effects of troglitazone on gene expression and physiology of WAT were measured using Northern, histological and serological analyses. Administration of troglitazone induced the expression of genes involved in mitochondrial and peroxisomal fatty acid ${\beta}$-oxidation in mesenteric WAT. Troglitazone also significantly increased uncoupling protein 2 mRNA levels. The changes in WAT gene expression were accompanied by reductions in circulating levels of free fatty acids and triglycerides as well as glucose and insulin. Histological studies showed that troglitazone treatment decreased the average size of adipocytes in mesenteric WAT. These results suggest that troglitazone-stimulated WAT expression of genes associated with fatty acid ${\beta}$-oxidation regulates WAT metabolism of high fat diet-fed mice, contributing to improvement of insulin sensitivity.

• Korean Journal of Microbiology
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• v.32 no.2
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• pp.172-175
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• 1994

Xanthomonas campestris M12 carrying OCT plasmid which could dissimilate octane was able to utilize n-alkanes of eight to sixteen carbon atoms via the capacity of this plasmid. M12 strain could utilize terminal oxidation products of these primary, alkanes, alcohols, aldehydes and fatty acids but not hexanoic acid, adipic acid, pimelic acid and heptanal. This strain also biodegraded n-alkanes by monoterminal or diterminal oxdation of straight-chain fatty acids, and branched-chain alkane.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.853-858
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• 2010

The purpose of the study was to determine fat contents and fatty acid compositions of the lipids in sweetfish cultured in Korea and lipid oxidation during storage at refrigeration temperature ($2^{\circ}C$). Whole or minced sweetfish were vacuum-packaged or treated with ascorbic acid. Changes in thiobarbituric acid (TBA) values, peroxide values (PV) and free fatty acid (FFA) in the fish were determined. Sweetfish contained 72.5% moisture, 5.3% lipid and 1.1% ash. Palmitic acid was the highest (27.4% (w/w) of the total fatty acids) among the saturated fatty acids. Total monounsaturated fatty acids (MUFA) were 33.9% and oleic acid (21.0%) was the highest, followed by palmitoleic acid (7.8%). Total PUFA were 28.2%. Predominant PUFA were linoleic acid (8.1%), EPA (5.7%) and DHA (12.1%). TBA values and PV of the whole sweetfish treated with ascorbic acid and vacuumpackaged were not different from the control. TBA values of the minced sweetfish treated with ascorbic acid were significantly lower than the other groups (p<0.05). PV of the fish treated with ascorbic acid and vacuum packaging were significantly lower than the other groups (p<0.05). The result of this study suggests that cultured Korean sweetfish may be a good source of unsaturated fatty acids including EPA and DHA, and vacuum packaging and addition of ascorbic acid may protect lipids from oxidation.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.2
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• pp.146-151
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• 1987

The storage stability of sardine oil and the effect of BHA on the oxidation of fatty acids especially, highly unsatureted fatty acids like EPA and DHA were investigated. The sardine oil was extracted from round sardine, with chloroform-methanol(2:1 v/v) solvent with/without addition of BHA, and then stored at $30^{\circ}C$. The deterioration of oil was examined periodically by measuring acid value(AV), peroxide value(POV), carbonyl value(COV), and oxygen absorption. The changes in fatty acid composition during the storage was determined by GLC analysis to elucidate the oxidative stability of individual fatty acid. Formation of free fatty acid increased rapidly according to the storage time elapsed in the BHA free oil while it was obviously inhibited in the BHA added oil. Peroxides and carbonyl compounds were formed very rapidly at the beginning of storage of BHA free oil. But in the oil extracted with BHA, formation of peroxides was somewhat inhibited and formation of carbonyl compounds was very strongly inhibited. Principal fatty acids of sardine oil were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$ acids, and $\omega_33$ polyunsaturated fatty acid $(\omega_3\;PUFA)$ content was very high as much as $23\%$ of the total fatty acid content. The oxidative degradation of fatty acids was enhanced at PUFA especially $C_{20:5}$ ana $C_{22:6}$ acid in BHA free oil. However, the oxidation was fairly retarded in the oil extracted with BHA and the both $C_{20:5}$ and $C_{22:6}$ acids remained at the end of a month storage.

• The Korea Journal of Herbology
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• v.35 no.5
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• pp.23-31
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• 2020

Objectives : This study was conducted to evaluate the anti-hyperlipidemia effect of Scutellariae Radix, Aucklandiae Radix and Bupleuri Radix(SAB). Methods : FL83B cells were mouse liver hepatocytes, and we used this cell line. FL83B cells were treated with 0.5 mM oleic acid(OA) for 24 h, SAB extract was treated. After OA treatment, intracellular triglyceride (TG) and free fatty acid contents were measured with AdiopoRed™ assay and Free Fatty Acid Quantitation assay kit, respectively. Further, we evaluated several lipogenesis and metabolic markers such as sterol regulatory element-binding transcription factor-1c (SREBP-1c), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), 3-hydroxy3-methyl-glutaryl CoA reductase (HMGCR), hormone-sensitive lipase (HSL), carnitine palmitoyltransferase (CPT-1), peroxisome proliferator activated receptor alpha (PPARα), and cluster of differentiation (CD36) using RT-PCR and Western-blot analysis. Results : OA markedly increased intracellular TG and free fatty acid, which plays a key role in reducing hepatic lipid accumulation, in FL83B cells. These increases were alleviated by SAB extract. The mRNA and protein expression of Fatty acid(FA) oxidation factors (CPT-1, PPARα), lipolysis factor(HSL), FA transporter(CD36), cholesterol synthesis factors (HMGCoA) and Lipodenesis (SREBP-1c, FAS, and ACC-1) were significantly increased by treatment of SAB extract in the OA-induced fatty liver cell model. Conclusions : In summary, the treat of SAB extract showed a significant reduction of the influx of fatty acids into hepatocytes, promoted the oxidation of fatty acids, and regulated fat synthesis-related factors, thereby regulating the accumulation of TG and free fatty acids.

• Korean Journal of Pharmacognosy
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• v.19 no.3
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• pp.201-207
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• 1988

Samples of red ginseng, which had been manufactured and packaged by the Korean Monopoly Corporation, were stored at ambient temperatures and humidities ($12{\sim}28^{\circ}$ and $55{\sim}68$ percent) for one to nine years to examine their overall quality stability. The proximate compositions, contents of 50% ethanol and water extracts of the samples and the TLC and HPLC patterns of ginsenosides in the samples remained almost unchanged in all cases. The lipids and fatty acids in the samples, which are otherwise susceptible to oxidation, were stable judged on the basis of the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic(C18:2) and linolenic and(C18:3) present in the samples had been very stable during the long storage periods. It, therefore, seems that the autoxidations of the lipid and fatty acids of red ginseng were prevented by antioxidative compounds which will be progressively formed in red ginseng through non-enzymatic browning reactions during manufacturing process and long-term storage.

• Proceedings of the Botanical Society of Korea Conference
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• 1999.07a
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• pp.37-40
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• 1999

cDNAs for long- and short-chain acyl-CoA oxidases in fatty acid $\beta$-oxidation were isolated and were characterized their enzymatical and molecular properties. Both oxidases were exclusively localized in glyoxysomes, indicating that glyoxysomes can completely metabolize fatty acids to acyl-CoA by their cooperative action. In order to clarify the regulatory mechanisms underlying degradation of storage oil, we tried to obtain glyoxysome-deficient mutants of Arabidopsis. We screened 2,4-dichlorophenoxybutyric acid (2,4-DB) mutants of Arabidopsis which have defects in glyoxysomal fatty acid $\beta$-oxidation. Four mutants can be classified as carrying alleles at three independent loci, which we designated pedl, ped2, and ped3, respectively (where ped stands for peroxisome defective). The characteristics of these ped mutants are described.

• Journal of Life Science
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• v.5 no.2
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• pp.14-14
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• 1995

The effect of lipoxygenase (LOX) on the oxidation and co-oxidation of lipid fraction was studied in the model system of rainbow trout. For the reaction in model system 1 g of lipid fraction and 50mL of enzyme extract(LOX, 140 unit in 50mL phosphate buffer solution at pH 7,4)), which were obtained from rainbow trout, were homoginized in the presence of Tween 20 and kept at 23$\circ$C for 3 days. The activity of LOX was decreased to 43% of initial level during the reaction in the model system. The initial composition of rainbow trout lipid was showed to be consisted of trigliceride(TG;82%) and free fatty acid(FFA;0.1%), while this converted to 59% of TG and 20% of FIFA, respectively after reaction in model system. Change of fatty acid composition was also observed and the content of linoleic acid, one of the major fatte acids, was decreased to 13% from 54% in the content of total fatty acids after reaction. The carotenoids in rainbow trout were composed of 0.4% $\alpha$-carotene, 1.6% $\beta$ -carotene, 80% canthaxanthin, 7% lutein and 11% zeaxanthin, thus the canthaxanthin was the major component. This canthaxanthin was the most degraded carotenoid by lipoxygenase catalyzed co-oxidation during the reaction. On the other hand the tocopherol isomers found in the rainbow trout were $\alpha$ and $\beta$ -tocopherol, and $\alpha$-tocopherol had a higher degradation rate by the lipoxygenase catalyzed co-oxidation than of $\beta$-tocopherol in the reaction of model system.