• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1559-1563
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• 2009

Scaled-up production of oil containing diacylglycerol (DAG), so called diacylglycerol-oil, was produced by lipase-catalyzed reaction. Mixture of soybean oil and glyceryl monooleate with 1:2 molar ratio was esterified with Lipozyme RMIM in a batch-type reactor at 55$^{\circ}C$ and 300 rpm during 6 hr. After short-path distillation for removal of monoacylglycerol and free fatty acid as reaction by-products, diacylglycerol-oil mainly consisted of DAG (29 area%) and TAG (71 area%). The major compositional fatty acids in diacylglycerol-oil were oleic (44.36 wt%), and linoleic acids (37.36 wt%). Acid value and iodine value of diacylglycerol-oil were 0.13 and 112.6, respectively. Solid fat content (SFC) of diacylglycerol-oil was observed after differential scanning calorimetry (DSC) analysis in which three melting peaks at -25.0, 0.1, and 11.2$^{\circ}C$ were shown.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.211-216
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• 2004

Mono-and diacylglycerol-enriched oil was produced from corn oil through enzymatic glycerolysis using 1,3-specific immobilized lipase in solvent-free system and stirred-tank batch reactor. HPLC analysis revealed enriched oil was respectively composed of: 45.05, 16.27, 23.05, and 14.98% triacylglycerol, 1,3-diacylglycerol, 1,2-diacylglycerol, and monoacylglycerol; 13.21, 0.15, 2.02, 34.36, 49.12, and 1.14 mol% palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids; and 0.014, 0.029, 0.010 and 0.053% ${\alpha},\;{\gamma},\;{\delta}-$, and total tocopherols. Physiochemical and melting properties of enriched oil were evaluated. Oxidative stability study revealed enriched oil showed higher peroxide and p-anisidine values than corn oil. Rosemary extracts (100 to 300 ppm) reduce oxidation.

• Korean Journal of Agricultural Science
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• v.41 no.2
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• pp.141-147
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• 2014

Diacylglycerol-oil (DAG oil) and four kinds of fatty acids [C16:0, C18:0, perillar oil-hydrolyzate(C18:3, 59.7%) and docosahexaenoic acid(DHA, C22:6, 63.7%)] were enzymatically esterified with 1:0.5, 1:1 and 1:1.5 molar ratio (DAG oil: fatty acids) to produce structured DAG. The reaction mixture were catalyzed by addition of sn-1,3 specific Lipozyme RMIM with 10 wt% of total substrates, and reacted for 1, 3, 6 and 24 hr at $62^{\circ}C$ with 220 rpm on the shaking water bath. The produced DAG were analyzed by TLC. In the result, the proportion of each fatty acid [(C16:0, C18:0, perilla oil-hydrolysate(C18:3, 59.7%) and DHA(C22:6, 63.7%)] on DAG products were increased as molar ratios of substrate increased. Among them, DHA showed the least reaction rate in which 24.2 % of DHA was found in the structured DAG molecules after 24 hr reaction with 1:1.5 molar substrate amount ratio.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.366-373
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• 2019

The objective of this study was to investigate the utilization of diacylglycerol (DAG) as a new dietary ingredient replacing fish oil in feed for juvenile olive flounder Paralichthys olivaceus. Fish oil based control diet (CON) was prepared and four other diets were formulated by replacing 50% of the fish oil in CON with one of five DAG: DAGL (1,3-lauryl glycerol) or DAGP (1,3-palmityl glycerol) in low or high concentrations (designated as DAGLL, DAGLH, DAGPL and DAGPH). Another diet was prepared replacing 100% of the fish oil in CON with a 1:1 mixture (DAGLP) of DAGL and DAGP. Olive flounder (13.4 g) were fed to apparent satiation, twice a day, for 12 weeks. Following the feeding trials, no significant differences were observed in growth performance, blood parameters and non-specific immune responses between CON and any of the DAG groups. Polyunsaturated fatty acid levels were not significantly affected by the inclusion of DAGs. Thus, DAGL or DAGP could be used to replace up to 50% of fish oil in fish feed without reducing growth performance, health or innate immunity. The replacement of up to 100% of dietary fish oil in olive flounder feed by DAGLP is also feasible.

• Journal of Nutrition and Health
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• v.31 no.1
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• pp.21-27
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• 1998

The objective of this study was to observe the effect of dietary calcium(Ca) level on colonic mucosal levels of cell proliferation, 1, 2-diacylglycerol(DAG), TXB2, PGE2 and phospholipid fatty acid composition which have been known as biomarkers for colon cancer. One hundred male Sprague Dawley rats, at 7 weeks of age, were divided into two fat type groups. Each group of which was further divided into two Ca level groups. Each rt was intramuscularly injected with 1, 2,-dimenthylhydrazine(DMH) for 6 weeks (total dose of 180mg/kg body weight) and simultaneously fed one of four experimental diets containing 15% dietary fat(corn oil or perilla oil )and 0.3% or 1.0% Ca by weight for 20 weeks. Compared to corn oil, perilla oil significantly reduced cell proliferation by decreasing labeling index, proliferating zone, crypt length in colonic mucosa and colonic mucosa and colonic mucosal levels of DAG, TXB2 . PGE2 and phospolipid (PL) arachidonic acid distribution. The effect of Ca on biomarketrs was different depending on the type of dietary fat comsumed . Ca effect of Ca on biomarkers was different depending on the type of dietary fat comsumed. Ca effect was not significantly shown in the PO group, but it was significant in the CO group in which high Ca(1.0%) decreased the levels of levels of PL-C20 : 4(%), DAG and PGE2 . However , high Ca supplementation had shown only the trends of improving cell proliferation. Overall , high dietary Ca significantly reduced cell proliferation by inhibiting the synthesis of eicosanoid and DAG with reduced distribution of PL-C20 : 4 , which may have resulted in lower activation of PKC through reduced signal transduction. Since a high level of dietary Ca was more effective in reducing the risk factor against colon cancer in corn oil fed rats, it could be suggested that a higher amount of dietary Ca be consumed , especially when more vegetable oil rich in linoleic acid is included in the diet.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.246-249
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• 2010

Diacylglycerol (DAG) was produced from lipase by the catalyzed synthesis of soybean oil (SBO) and glyceryl monooleate (GMO) with Lipozyme TLIM (Thermomyces lanuginosa). Effects of reaction time, molar ratio and enzyme road were studied. When 2:1, 1:1 and 1:2 (SBO:GMO) molar ratios with 20% Lipozyme TLIM were applied in a 1-hr reaction, the concentrations of DAG produced were 17.8, 20.0 and 20.4 g/100 g oil, respectively. Different amounts (2, 5, 10 and 20%) of Lipozyme TLIM were used at a 1:2 (SBO:GMO) molar ratio, and the concentrations of DAG produced in a 1-hr reaction were 10.8, 14.0, 16.9 and 20.4 g/100 g oil, respectively. During a 72-hr reaction, 10.8-22.7 g/100 g oil of DAG were produced under the reaction conditions in this study.

• Korean Journal of Agricultural Science
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• v.41 no.1
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• pp.47-58
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• 2014

The effect of conjugated linoleic acid (CLA) isomers esterified in diacylglycerol (DAG)-rich oil on lipid metabolism was investigated. Since dietary DAG has been known to induce the regression of atherosclerosis, CLA-DAG and olive-DAG oils containing similar levels of DAG (51.4~54.2%) were synthesized from olive oil. Hyperlipidemic C57BL/6J mice were then fed high-fat high-cholesterol diets supplemented with these oils (5% each) for 7 wk. The CLA-DAG diet containing 2.1% CLA isomers (0.78% c9,t11-CLA; 1.18% t10,c12-CLA) remarkably increased the levels of total plasma cholesterol and glutamic oxaloacetic transaminase (GOT) along with hepatic cholesterol and triacylglycerol (TAG) contents. Furthermore, the CLA-DAG diet inhibited fat uptake into adipose tissue whereas fat deposition (especially in the liver) was increased, resulting in the development of fatty livers. Hepatic fatty acid composition in the CLA-DAG mice was different from that of the olive-DAG mice, showing higher ratios of C16:1/C16:0 and C18:1/C18:0 in the liver. The activity of hepatic acyl-CoA:cholesterol acyltransferase (ACAT) was higher in CLA-DAG mice while plasma lecithin:cholesterol acyltransferase (LCAT) activity and the ferric reducing ability of plasma (FRAP) were lower in CLA-DAG mice compared to the olive-DAG animals. Results of the present study suggest that CLA incorporation into DAG oil could induce atherosclerosis in mice.

• Food Science and Preservation
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• v.16 no.2
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• pp.246-252
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• 2009

Diacylglycerol(DAG) was produced by enzymatic esterification of glyceryl mono-oleate(GMO) and conjugated linoleic acid(CLA) in a stirred-batch type reactor. The reaction was catalyzed by lipozyme RMIM(an immobilized lipase from Rizomucor miehei). DAG was isolated by a short-path distillation process and decolorized. DAG oil was composed of 87.3% DAG, 11.4% triacylglycerol(TAG), and 1.5% monoacylglycerol(MAG)(all w/w). Major fatty acids in DAG oil were oleic acid(54%), CLA(31.1%), and linoleic acid(7%). DAG oil iodine,and acid values were 108.8, 2.57, and 1, respectively. The DAG oil solid fat index(SFI) and thermograms were obtained using differential scanning calorimetry.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.142.1-142
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• 2003

Mono-, diacylglycerol were synthesized by glycerolysis of bran oil and glycerol using IM60 (an immobilized lipase) in a stirred batch reactor for 72 hours. After glycerolysis, the composition TAG, DAG, MAG in product was 41.7%, 44.7%, and 11.1%, respectively. Glycerol was separated, then this mixture product was undergone fractionation for winterization followed. The fractionation was performed using hexane and acetone solvent to reduce palmitic acid at the low temperature for overnight individually. Temperature was set -40$^{\circ}C$, -14$^{\circ}C$, -8$^{\circ}C$ and 0$^{\circ}C$, respectively. By considering results from this experiments, fractionation with hexane at -8$^{\circ}C$ was most efficient regarding to yield without crystallization.