• Ocean and Polar Research
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• v.31 no.1
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• pp.121-131
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• 2009

In an effort to better understand the physiological and ecological differences between warm and cold water copepod species in Korean waters using lipid contents and compositions, two species of copepods (Pleuromamma sp. as a warm water species and Neocalanus plumchrus as a cold water species) were collected from the Northwest Pacific and East Sea/Sea of Japan, respectively. The cold water species showed two fold higher lipid contents than the warm water species (11% vs. 5% of dry weight). Wax esters, known as one of the major storage lipid classes, were found to be the dominant lipid class (accounting for 64% of total lipids) in the cold water species, whereas, in the warm water species, phospholipids, which are known as membrane components, were the dominant lipid class (accounting for 43% of total lipids),with a trace amount of the storage lipids as a form of triacylglycerols (${\leq}1%$ of total lipids). With regard to the fatty acid compositions, saturated fatty acids (SAFA), especially 16:0 (about 30% of total fatty acids), were most abundant in the warm water species, whereas the polyunsaturated fatty acids (PUFA), particularly eicosapentaenoic acid (EPA : 20:5(n-3)) (${\geq}16%$ of total fatty acids), were most abundant in the cold water species. Among the neutral fraction of lipids, phytol, originating from the side chain of chlorophyll and indicative of active feeding on phytoplankton, was detected only in the warm water species. Significant quantities of fatty alcohols were detected in cold water species, particularly long-chain monounsaturated fatty alcohols (i.e. 20:1(n-9) and 22:1(n-11)), which are well known to abound in cold water herbivorous copepods. However, only trace amounts of short-chain fatty alcohols were detected in the warm water species. Twelve different kinds of sterols were detected in these copepod species, with cholest-5-en-$3{\beta}$-ol (cholesterol) and cholesta-5, 24-dien-$3{\beta}$-ol (desmosterol) dominating in cold and warm water species, respectively. In addition, for the warm water species (Pleuromamma sp.), we assessed the latitudinal gradients of lipid contents and compositions using samples from three different latitudinal regions (Philippine EEZ, Japan EEZ, and the East China Sea). Although no latitudinal gradients of lipid contents were detected, the lipid compositions, particularly dietary fatty acid markers, varied significantly with the latitude. The findings of this study confirm that the distribution of lipid contents and compositions in copepods may not only indicate their nutritional condition and diet history, but may also provide insights into their living strategies under different environmental conditions (i.e., water temperature, food availability).

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.291-297
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• 1979

The experimentally cultivated potatoes of 4 varieties, Irish Cobbler, Warba, Shimabara, and Saco were dried in a frozen state, powdered subsequently and subjected to the extraction of free and bound lipids. Constituents of the prepared lipids were fractionated, quantified, and compared by the methods of column and gas-liquid chromatographies. The results were summarized as follows : 1. The total crude lipid content in potato on a dry weight basis was 0.57 % of which 0.2 % was free lipid and 0.37 % was bound lipid. 2. The neutral lipid content in the free lipid was 14.9 %, approximately 3 times as much as the 4.5 % contained in the bound lipid, whereas the glycolipid content in the free lipid was 15.1 %, slightly less than 22.2 % contained in the bound lipid. However, the phospholipid content was 33.9 % in the bound lipid, approximately 4.5 times as much as the 7.2 % contained in the free lipid. This fact revealed that the bound lipid consisted mainly of polar lipid, while the free lipid consisted of neutral lipids, glycolipids and phospholipids in about the same proportion. 3. The main fatty acids constituting more than 90 % in the free and bound lipids were linoleic, palmitic and linolenic acids. The content of the saturated fatty acid was slightly less in the free lipid than in the bound lipid, whereas the unsaturated fatty acids were more abundant in the free lipid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.446-452
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• 1986

This paper presents the composition of neutral and polar lipids obtained from puple shell, Rapana venosa and the abalone, Haliotis discus hannai. The fatty acid composition and the classification of neutral lipids from two species were determined by gas chromatography (GLC) and thin layer chromatography (TLC). Total lipid contents of samples were $0.5\%$ in purple shell and $0.4\%$ in the abalone. The predominant fatty acids of total lipids were eicosapentaenoic acid ($19.30\%$). eicosenoic acid ($12.10\%$) and palmitic acid ($11.77\%$) in the purple shell, and palmitic acid ($21.29\%$), oleic acid ($14.55\%$) and linoleic acid ($14.21\%$) in the abalone. The lipid composition of non-polar lipid fractions in purple shell and abalone was separated and identified as free sterol, free fatty acid, triglyceride and hydrocarbon & esterified sterol by TLC. The contents of triglyceride from both neutral lipids were shown more abundant than any other subclasses. The main fatty acids of neutral lipids were eicosapentaenoic acid ($18.6\%$), palmitic acid ($14.90\%$) and eicosenoic acid ($14.76\%$) in the purple shell, and palmitic acid ($28.12\%$), oleic acid($20.5\%$) and myristic acid ($12.5\%$) in the abalone. Eicosapentaenoic acid ($17.57\%$), stearic acid ($13.26\%$) and eicosatetraenoic acid ($11.24\%$) were important fatty acids of glycolipid in the purple shell, and myristic acid ($12.75\%$), stearic acid ($12.10\%$) and eicosatetraenoic acid ($10.64\%$) in the abalone. The major fatty acids of phospholipids were eicosapentaenoic acid ($20.18\%$), palmitic acid ($11.26\%$) and eicosenoic acid ($10.90\%$) in the purple shell, and palmitic acid ($21.10\%$), eicosapentaenoic acid ($12.90\%$) and oleic acid($11.13\%$) in the abalone.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.115-121
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• 1980

The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.

• Ocean and Polar Research
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• v.21 no.2
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• pp.109-116
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• 1999

Total lipid content, lipid class and fatty acid composition of the Antarctic krill Euphausia superba collected from the water of King George Island, Antarctica during austral summer of 1997-1998, were investigated. The overall lipid content of 5. superba was 72 mg/g dry mass similar to the reported values for most temperate species. The neutral lipid of E. superba was 29% of the total lipid and that of phospholipid was 71%. The majority of neutral lipid was triacylglycerols(31.6% of neutral lipids) while phosphatidyl choline (44% of phospholipid) was the most abundunt in phospholipids. The quantitative composition of the fatty acid in E. superba show consisting mostly of the saturated 16:0 (16.6% -22.1%), along with the polyunsaturated 20:5(n-3) (20.6% -22.1%) and 22:6(n-3) (14.9% -16.9%) acids.

• Journal of Plant Biology
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• v.36 no.1
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• pp.97-104
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• 1993

The lipid composition of thylakoid membranes was compared between mesophyll and bundle sheath chloroplasts of maize. According to mild-denaturing gel electrophoresis, mesophyll thylakoids contained both PS I complex and PS II light-harvesting chlorophyll-protein complex(LHCP), while those of bundle sheath cells contained mainly PS I complex. The amount of lipids per mg chlorophyll was higher in bundle sheath thylakoids than in mesophyll. The major polar lipid classes were monogalactosyldiacylglycerol(MGDG), digalactosyldiacylglycreol, sulfolipid and phosphatidylglycerol (PG) in both tissues. Linolenic acid(18 : 3), linoleic acid(18 : 2) and palmitic acid(16 : 0) were the main fatty acyl components, with higher ratio of unsaturated to saturated fatty acids in bundle sheath thylakoids, suggesting these membranes are more fluid. The most striking difference in lipid composition between the two kinds of tissues was the practical absence of trans- 3-hexadecenoic acid(16 : 1t) in PG of bundle sheath thylakoids. This fatty acid is known to be involved in the association of LHCP as oligomeric form. More than 80% of MGDG molecular species was 18 : 3, 18 : 3, demonstrating that maize is a typical 18 : 3 plant. Therefore, the possibility of the functional relationships between the lamella structure, and thus the distribution of photosystems, and MGDG molecular species was excluded.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.381-385
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• 2010

Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.304-313
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• 1979

The compositions of the polar lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows : 1. The glycolipids contained in the free and bound lipids were fractionated and identified as esterified sterol glycoside, monogalactosyl diglyceride, sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride, of which the highest content to the total lipid quantity were 5.8% of esterified sterol glycoside in the free lipid and 6.1% of trigalactosyl diglyceride in the bound lipid. The content of monogalactosyl diglyceride in the free and bound lipids was almost the same, whereas the content of esterified sterol glycoside was higher in the free lipid than in the bound lipid, and the contents of sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride were higher in the bound lipid than in the free lipid on the contrary. 2. The phospholipid contained in the free and bound lipids were fractionated and identified as phosphatidyl ethanolamine, phosphatidyl glyceride, phosphatidyl choline, and phosphatidyl inositol, but the phosphatidyl glyceride was not detected in the free lipid. The highest content in the total lipid quantity was 3.3 % of phosophatidyl choline in the case of the free lipid, while 14.9 % of the phosphatidyl ethanolamine contained in the bound lipid was the highest. All other constituents of phospholipid were contained in larger quantity in the bound lipid than in the free lipid. 3. The fatty acid composition of glycolipid in the free and bound lipids was also the same as that of the total free and bound lipids. The differences were that the content of palmitic acid was higher in the glycolipid of the free lipid than in the total free lipid and the content of linoleic acid was lower in the glycolipid.

• Journal of the Korean Professional Engineers Association
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• v.29 no.2
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• pp.80-90
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• 1996

This research aimed at investigating the changes of volatile basic nitrogen, amino nitrogen and lipids during the fermentation of 6 month Anchovy cured under room temperature with various treatments(20, 30 and 40% salted) and examing the optimum condition of Anchovy sauce. The results are summerized as the V.B.N which increased with the curing period of anchovy from 14 mg% to 90～107mg% in 180 days curing at 20% salt level. Amino nitrogen in minced anchovy was higher than in whole anchovy during fermentation and the content of Extractive Nitrogen in the curing anchovy containing 20% of salt, kept the highest amount in 60 curing days. As a rule, minced anchovy showed more rapidly increased than whole anchovy. The lipid in curing anchovy containing 20% and 30% of salt has already been oxidized in 30 days while the lipid of anchovy cured with 40% salt prolonged the initial stage to 45 days. During fermentation, peroxide value and acid value showed constant increasing, while thiobarbituric acid began to decrease after 120 days curing. Among the non-polar lipids, linolenic acid, linoleic acid and erucic acid was decomposed by 24.5%, 22.2%, and 20.0%, respectively. It was noticed that the decomposition of polar lipid was retarded by higher salt content.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.