• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.705-711
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• 2005

The reaction of lauric acid vinyl ester with n-butanol was established to give lauric acid butyl ester by subtilisin A-catalyzed transesterification in organic media containing nonionic surfactants. Pyridine has been used as an organic solvent since it provides higher yields than other organic solvents. However, because of stench of pyridine, compounds enzymatically synthesized in pyridine may be unsuitable as ingredients for foods and drugs. Hence, in order to select an organic solvent to replace pyridine, sugar esters were synthesized with the protease in various organic media. However, no solvent paralleled pyridine in yields. On the basis of this result, pyridine-based W/O microemulsions containing nonionic surfactants and water were used in enzymatic synthesis of the sugar ester, and when Tween 60, Brij 56, or 1-O-octyl-${\beta}$-D-glucopyranose was used for the W/O microemulsions, the yield was higher.

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.130-136
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• 2021

Persister cell formation and biofilms of pathogens are extensively involved in the development of chronic infectious diseases. Eradicating persister cells is challenging, owing to their tolerance to conventional antibiotics, which cannot kill cells in a metabolically dormant state. A high frequency of persisters in biofilms makes inactivating biofilm cells more difficult, because the biofilm matrix inhibits antibiotic penetration. Fatty acids may be promising candidates as antipersister or antibiofilm agents, because some fatty acids exhibit antimicrobial effects. We previously reported that fatty acid ethyl esters effectively inhibit Escherichia coli persister formation by regulating an antitoxin. In this study, we screened a fatty acid library consisting of 65 different fatty acid molecules for altered persister formation. We found that undecanoic acid, lauric acid, and N-tridecanoic acid inhibited E. coli BW25113 persister cell formation by 25-, 58-, and 44-fold, respectively. Similarly, these fatty acids repressed persisters of enterohemorrhagic E. coli EDL933. These fatty acids were all medium-chain saturated forms. Furthermore, the fatty acids repressed Enterohemorrhagic E. coli (EHEC) biofilm formation (for example, by 8-fold for lauric acid) without having antimicrobial activity. This study demonstrates that medium-chain saturated fatty acids can serve as antipersister and antibiofilm agents that may be applied to treat bacterial infections.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.202-208
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• 2023

FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.245-254
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• 2001

우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질원료인 찹쌀무게에 대하여 2%. 4%, 6%, 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 3$0^{\circ}C$에서 12일간 숙성시키면서 유리아미노산과 지방산 조성 acl 관능적 특성을 검토하였다. 숙정 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마 고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.31mg%, 172.10mg%, 174.18mg%, 185.60mg 및 161.70mg%로 최고값을 보였다 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성 이 진행될수록 증가하였다. 또한 arginine, aspartic acid, proline, serine, leucine, lysine 도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid myris-tic acid, palmitic acid stearic acid , oleic acid, linoleic acid 등이었고, 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid, lauric acid myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특서엥 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 정도 첨가하는 것이 적당하였다.

• Journal of Society of Preventive Korean Medicine
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• v.12 no.3
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• pp.47-58
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• 2008

The anticancer and antioxidant effect of different lengths of saturated fatty acids was tested on NIH3T3 fibroblasts and human skin melanoma cellsn in this study. The cell existence rate and antioxidizing capacity and optic reservation of cells were observed. This saturated fatty acid was concentration-dependent. IC50 Concentrations in NIH3T3 fibroblasts, human skin melanoma cells and DPPH radical scavenging activity of fatty acid was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. The reduction in cell number and morphological change in human skin melanoma cells was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. These results suggest that carbochain length of fatty acid can be used as structure-activity relationships for anticancer and antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.721-728
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• 2006

The objective of the study was to analyze the contents and fatty acid compositions in the extracted fats from selected commercial ice creams and ice cream-related products. Seventy four ice creams and ice cream-related products were collected from local stores: 22 regular 'ice creams', 10 premium 'ice creams', 22 'ice milks', 4 'sherbets', 11 'non-milk-fat ice creams' and 5 'non-milk product ice creams'. Contents and fatty acid compositions of the fats in the ice creams and ice cream-related products were analyzed. Fat contents in regular 'ice creams', premium 'ice creams' and 'ice milks' were $5{\sim}11%,\;13{\sim}17%\;and\;2{\sim}10%$, respectively. 'Sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $2{\sim}7%,\;4{\sim}11%\;and\;1{\sim}2%$ fats, respectively. Fats extracted from 14 regular 'ice creams', all of the premium 'ice creams' and 11 'ice milks' contained $63{\sim}75%$ saturated fatty acids and $2{\sim}5%$ trans fatty acids. Their fatty acid compositions were similar to those in milks and butter. However, fats from 8 regular 'ice creams' and 11 'ice milks' contained $11{\sim}28%\;and\;11{\sim}34%$ lauric acid, respectively. Since these levels of lauric acid were 3 times more than in milk or butter, other fats along with milk fat might be used for manufacturing these' ice creams' and 'ice milks'. Out of these 19 products, only 5 products were labelled as 'coconut oil' or 'refined oil' as well as milk fat being used. Fats extracted from 'sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $81{\sim}92%,\;76{\sim}99%\;and\;84{\sim}99%$ saturated fatty acids, respectively. Lauric acid was the most abundant fatty acid in the fats of these products, being $33{\sim}34%,\;17{\sim}45%\;and\;27{\sim}46%$ of the total fatty acids, respectively.

• Journal of Embryo Transfer
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• v.15 no.2
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• pp.137-145
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• 2000

To investigate fatty acid constituents and relative compositions in the fluid of the follicles, oviducts, uterine ho군 and uterine body in sows, the fluids of the reproductive tract were analyzed using Gas chromatography. The samples were taken from various reproductive tract of 21 sows slaughtered. 1. Caprylic acid(C8: 0), capric acid(C10:0), lauric acid(C12:0), myristic acid(C14:0), palmitic acid(C16:0), plamitolele acid(C16:1), stearic acid(C18:0), oleic acid(C18:1), linoleic acid(C18:2) and arachidonic acid(C20:4) were found in the reproductive tracts of the sows, which made 10 kinds of fatty acid intotal. 2. Two kinds of polyunsaturated fatty acids, linoleic acid and archidonic acid were found inthe reproductive tracts. 3. Palmitic acid among saturated fatty acids and oleic acid among unsaturated fatty acids were the hihgest level in all of the reproductive tracts. 4. Palmitic acid, oleic acid and stearic acid showed higher rate with 44.89%, 23.69% and 14.36%, respectively, and lauric acid, capric acid, palmitoleic acid, arachidonic acid ad myristic acid showed lower rate with 0.62%, 1.13%, 1.65%, 1.97% and 2.24%, respectively in the reproductive fluid. 5. The highest level of arachidonic acid was found in the uterine horn. 6. The sum of the palmitic acid and oleic acid were 66.91%, 70.41%, 66.14% and 73.36% in the fluid of follicle, oviduct, uterine horn and uterine body, respectively. 7. The relative composition of arachidonic acid was higher during the follicular stage than during the luteal phase in the fluid of oviduct and uterine. 8. The long chain fatty acids such as the palmitic acid, stearic acid, oleic acid and linoleic acid showed higher relative compositions during the follicular phase(93.18%∼96.83%) than during the luteal phase(82.56%∼88.37%). 9. Caprylic acid, luric acid and palmitoleic acid were undetected in the fluid of all of the reproductive tracts during the follicular phase. Low relative compositions of capric acid, myristic acid andarachidonic acid were found during the follicular phase, while the low relative compositions (<5%)of capric acid, lauric acid, myristic acid, plamitoleic acid and arachidonic acid were found during the luteal phase.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.86-90
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• 1974

Quantitative analysis of the fatty acids contained in Amorpha-fruticosa seeds was carried out by means of gas chromatography with F.I.D. The general components and chemical constants have been performed with A.O.A.C methods. The results are summarized as follow: 1. General components of Amorpha-fruticosa seeds come out to be 17.65% moisture, 21.02% crude protein, 12.04% crude lipid and 5.37% ash. 2. Extraction of crude lipids were performed by soxhlet extractor for 14 hour. Amounts of the crude lipids were extracted 80.25% in ether, 80.00% in methanol, 77.34% in benzene and 69.96% in hexane. 3. Chemical constants of Amorpha-fruticosa seed oil were saponification number 178.67, acid number 3.11 and iodine number 54.27. 4. The fatty acid components of Amorpha-fruticosa seeds were quantitatively determined by gas chromatography to give 78.73wt% linoleic, 5.8wt% oleic, 5.68wt% palmitic, 4.8wt% stearic and 3.40wt% linolenic acid in ether solvent and to give 77.86wt% linoleic, 7.77wt% palmitic, 5.84wt oleic and 4.97wt% stearic acid in methanol solvent. The peak of capric acid was not found. Myristic, arachidic and lauric acids were very small.

• Journal of the Korean Magnetics Society
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• v.3 no.3
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• pp.241-246
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• 1993

The water-based magentic fluids were successfully prepared with the synthesized ultrafine magnetite using saturated with fatty acids($C_{9}~C_{18}$) and SDBS as surfactants. The dispersion index of water-based fluids was about 85 % when the amounts of lauric acid and SDBS for the 27 g of magnetite were more than $2.66{\times}10^{-2}mol$ and 5 g($7.17{\times}10^{-2}mol$) respectively. As the solid content increased from 0.05 g/cc to 0.4 g/cc, saturated magnetization of magnetic fluids at 5 kOe increased from 2.07 emu/g to 9.31 emu/g and its viscosity increased from 1.20 cp to 3.95 cp. The stable pH region in which the magnetic fluids prepared with lauric acid and SDBS was range of 3.1 to 11.1. It was found that the water-based magnetic fluids was well dispersed as the carbon length of fatty acid increased, but the amount of scum of the magnetic fluids increased.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.1-6
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• 1984

The lipoprotein-bound carotenoids occurred in the viscera of abalone (Haliotis discus hannai) were separated and characterized to be the mixture of fatty acid esters of lutein and free lutein. The main fatty acid components of the esters were lauric (68%) and myristic acid (17%), and indicated the characteristic pattern compared with that of triglycerides and cholesterol esters in abalone. Patterns of carotenoids from the lipoproteins were, simple and this suggested selected metabolisms of various feed-originated carotenoids found in the whole acetone extract of abalone.