• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.189-194
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• 1983

Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient $(25^{\circ}C)$ and accelerated temperatures $(40^{\circ}C)$ with $A_w$ of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased $A_w$ and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the $A_w$ and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased $A_w$ and temperature.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Natural Product Sciences
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• v.17 no.1
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• pp.1-4
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• 2011

Chemical investigations of the stony coral Alveopora japonica Eguchi (Poritidae) resulted in the isolation of four known compounds (1 - 4). The structures of 1 - 4 were identified as a sterol, ergosta-5,24(28)-dien-$3{\beta}$-ol (1), a mixture of monoacyl glycrols (2), eicosanoic acid and tetracosanoic acid, and two nucleosides, thymine (3) and 2'-deoxythymidine (4), respectively, on the basis of spectroscopic and physicochemical analyses including 1D- and 2D- NMR techniques as well as by comparison of their data with the published values. Compounds 1 - 4 were isolated from this species for the first time. Moreover, these compounds (1 - 4) were found in the genus Alveopora and the family Poritidae for the first time.

• Biomolecules & Therapeutics
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• v.19 no.3
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• pp.357-363
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• 2011

In relieving local pains, ropivacaine has been widely used. In case of their application such as ointments and creams, it is difficult to expect their effects for a significant period of time, because they are easily removed by wetting, movement and contacting. Therefore, the new formulations that have suitable bioadhesion were needed to enhance local anesthetic effects. The effect of drug concentration and temperature on drug release was studied from the prepared 1.5% Carboxymethyl cellulose (CMC) (150MC) gels using synthetic cellulose membrane at $37{\pm}0.5^{\circ}C$. As the drug concentration and temperature increased, the drug release increased. A linear relationship was observed between the logarithm of the permeability coefficient and the reciprocal temperature. The activation energy of drug permeation was 3.16 kcal/mol for a 1.5% loading dose. To increase the skin permeation of ropivacaine from CMC gel, enhancers such as saturated and unsaturated fatty acids, pyrrolidones, propylene glycol derivatives, glycerides, and non-ionic surfactants were incorporated into the ropivacaine-CMC gels. Among the enhancers used, polyoxyethylene 2-oleyl ether showed the highest enhancing effects. For the efficacy study, the anesthetic action of the formulated ropivacaine gel containing an enhancer and vasoconstrictor was evaluated with the tail-flick analgesimeter. According to the rat tail-flick test, 1.5% drug gels containing polyoxyethylene 2-oleyl ether and tetrahydrozoline showed the best prolonged local analgesic effects. In conclusion, the enhanced local anesthetic gels containing penetration enhancer and vasoconstrictor could be developed using the bioadhesive polymer.

• Journal of the Korean Applied Science and Technology
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• v.19 no.3
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• pp.181-188
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• 2002

The purpose of this study was to determine the effect of dietary ${\gamma}$-linolenic acid on plasma lipid metabolism and anti thrombotic activity in male Sprague Dwaley Strain rats. Rats weighing an average of $100{\sim}120g$ were fed a experimental diets containing 5% lard (saturated fatty acids), corn oil(linoleic acid), evening promise oil(EPO, 9% ${\gamma}$-linolenic acid) or borage oil(BO, 24% ${\gamma}$-linolenic acid) for 3Odays, respectively. Though there were no significant difference in the food intake among the groups, the body weight gain of the BO group was significantly lower than that of other group. The spleen weight of the lard group was significantly lower than that of other group. The bleeding time of the BO group was significantly longer than that of other group. The blood clotting time was significantly tended to long in EPO and BO groups compared with lard group. The plasma triacylglyceride and total cholesterol concentration were high in order of lard, com oil, EPO and BO, groups and there were significant differences among the groups. The plasma HDL-C concentrations were high in order of BO, EPO, com oil and lard groups and there were significant differences among the groups. The plasma LDL-C concentrations were significantly the highest in lard group, but the lowest in BO group. These data indicate that ${\gamma}$-linolenic acid has a antithrombotic activity, and decrease the plasma triacylglyceride, total cholesterol and LDL-C concentrations in rats.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.294-300
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, refining of viscera oil of squid caught off Newzealand were investigated. In the process of refining, degumming with 3% of phosphoric acid at $60^{\circ}C$ for 30 min was effective in removing phosphatides, and optimal condition to neutralize was treating with 0.6% excess of 20% sodium hydroxide solution at $80^{\circ}C$ for 20 min. Bleaching was optimized by adding 10% activated clay and treating for $100^{\circ}C$ for 20 min under vacuum, and deodorizing was done by steam destillation at $180^{\circ}C$ for 60 min under 4 torr of vacuum. Acid value, peroxide value and chromaticity of refined squid viscera oil were 0.20, 0.8 meq/kg and 0.019, respectively. The ratio of polyenoic acid composition to saturated acid composition of refined squid viscera oil was 1.28 and its major fatty acids were 16 : 0, 18 : In-9, 20 : 5n-3 and 22 : 6n-3.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.494-504
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• 2006

This study compared eating habits, food preferences, and the nutrient intakes of university students and their parents. The subjects were 186 students (68 males and 118 females) and 143 parents (62 fathers and 81 mothers) in 2 middle-sized cities and 3 metropolises. Eating habits and food preferences were investigated by questionnaire, and nutrient intake by a self recoding for 24-hour. The university students ate out, and ate breads, fast foods, instant foods, and canned or frozen products more frequently than their parents. They had higher preferences for meats, but lower preferences for fish, beans and bean products, vegetables, and sea weeds than their parents. Students took in more energy, total fat, total cholesterol, and SFA (saturated fatty acids) than their parents. The energy ratio of carbohydrate to the total energy intake was lower in the students than in their parents, while the energy ratio of fat to the total energy intake was higher in the students than in their parents. The intake of fats by the students amounted to more than 25% of the total energy intake. In conclusion, the university students had developed a more Western eating pattern and food preference, and were exposed to more risk factors to health than their parents, They should therefore, learn how to manage their meals more carefully in order to reduce risk factors to health.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.423-433
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• 2014

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.2
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• pp.281-290
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• 1993

This experiment was designed to evaluate the effect of degree of unsaturation (Experiment 1) and the chain length of constituent fatty acids of dietary fats (Experiment 2) on-3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activities in the liver and small intestine of chicks. Chicks were fed experimental diets for 10 days and then killed for the determination of the HMG-CoA reductase activities in the intestinal epithelial cell and hepatic microsomes. The hepatic HMG-CoA reductase activity showed the highest value in chicks fed the tallow-containing diet. Chicks fed diets containing safflower or coconut oil resulted in a significantly lower intestinal HMG-CoA reductase activity in comparison with those fed the olive oil-containing diet. The hepatic HMG-CoA reductase activity was significantly higher when fat-free and trilaurin were fed than when any other triglycerides were fed. This activity showed the lowest value in the chicks fed the diet containing tristearin. The HMG-CoA reductase activities in the jejunum and ileum were significantly or tended to be higher when trilaurin was fed than when any other triglycerides were fed. Except when trilaurin was fed, the presence of saturated fat in the diet did not have a significant effect on the intestinal HMG-CoA reductase activity, unlike the effect shown when a highly unsaturated fat was added to the diet. There was no significant correlation between the HMG-CoA reductase activities of the liver and intestinal, and the HMG-CoA reductase activity and cholesterol content of the intestinal epithelial cells.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1110-1117
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• 2001

Responses of the rumen fungus, Neocallimastix frontalis RE1, to long chain fatty acid (LCFA) were evaluated by measuring gas production, filter paper (FP) cellulose digestion and polysaccharidase enzyme activities. LCFA (stearic acid, $C_{18:0}$; oleic acid, $C_{18:1}$; linoleic acid, $C_{18:2}$ and linolenic acid, $C_{18:3}$) were emulsitied by ultrasonication under anaerobic condition, and added to the medium. When N frontalis RE1 was grown in culture with stearic, oleic and linoleic acid, the cumulative gas production, gas pool size, FP cellulose digestion and enzymes activities significantly (p<0.05) increased at some incubation times(especially, exponential phases of fungal growth, 48~120 h of incubation) relative to that for control cultures. However, the addition of linolenic acid strongly inhibited all of the investigated parameters up to 120 h incubation, but not after 168 and 216 h of incubation. These results indicated that stearic, oleic and linoleic acids tended to have great stimulatory effects on fungal cellulolysis, whereas linolenic acid caused a significant (p<0.05) inhibitory effects on the cellulolysis by the rumen fungus. These results are the first report of the effect of LCFAs on the ruminal fungi. Further research is needed to identify the mode of action of LCFAs on fungal strains and to verify whether or not ruminal fungi have ability to hydrate unsaturated LCFAs to saturated FAs. There was high correlation between cumulative in vitro gas production and fungal growth (94.78%), FP cellulose degradation (96.34%), CMCase activity(90.86%) or xylanase activity (87.67%). Thus measuring of cumulative gas production could be a useful tool for evaluating fungal growth and/or enzyme production by ruminal fungi.