• Archives of Pharmacal Research
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• v.27 no.9
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• pp.968-972
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• 2004

A 1, 2-diglyceride-based multi-step colorimetric assay to measure the pancreatic lipase activ-ity was applied for the determination of the kinetic profiles of the lipase inhibition with a slight modification and the validity verification. With this assay method, our study revealed that platy-codin D, one of major constituents of Platycodi Radix, inhibits the pancreatic lipase activity in a competitive type, with the value of $K_1$ being 0.18${\pm}$0.02 mM. In addition, PO has affected the val-ues of $K_{m}$, app/ and $K_{cat}$/$K_{m}$ in a dose-dependent manner. The results shed a meaningful light on how PO mediates lipid metabolism in the intestinal tracts. On the other hand, since the revised assay is sensitive, rapid, and does not affect the accuracy to the kinetic properties, it is applica-ble not only to evaluation of the kinetic properties of the pancreatic lipase, but also to high-throughput screening of pancreatic lipase activity.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.193-203
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• 1985

Lipid and fatty acid compositions of the free lipids in Panax ginseng (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid contents were 1.13 to 1.24% in panax ginseng and 0.87 to 1.18% in Panax quinquefolium and 0.39% in panax notoginseng. Neutral lipid fractions were 81.2 to 84.4%, while glycolipid fractions 8.01% to 14.47% and phospholipid fractions 3.49 to 5.74% in free lipid contents. The major components were triglycerides, free sterols, diglyceride, free fatty acids and sterol esters in neutral lipid fractions, sterol glucoside, monogalactosyl diglyceride, digalactosyl diglyceride, esterified steryl glucoside in glycolipid fractions and phosphatidyl glycerol, phosphatide, ethanolamine, phosphatidyl choline in phospholipid fractions. The contents and compositions of neutral lipids and glyclipids were some different among various ginsengs, whereas phospholipids showed relatively similar compositions in the contents. Seventeen fatty acids were analyzed in the four free lipid fractions from the various ginsengs and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. It was found that the amounts of some fatty acids were different among the various ginsengs, but the fatty acid patterns of these ginsengs were on the whole similar.

• Archives of Pharmacal Research
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• v.27 no.10
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• pp.1048-1052
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• 2004

A 1, 2-diglyceride-based multi-step colorimetric assay to measure the pancreatic lipase activity was applied for the determination of the kinetic profiles of the lipase inhibition with a slight modification and the validity verification. With this assay method, our study revealed that platycodin D, one of major constituents of Platycodi Radix, inhibits the pancreatic lipase activity in a competitive type, with the value of $K_I$ being 0.18${\pm}$0.02 mM. In addition, PD has affected the values of $K_{m,app}\;and\;K_{cat}/K_m$ in a dose- dependent manner. The results shed a meaningful light on how PD mediates lipid metabolism in the intestinal tracts. On the other hand, since the revised assay is sensitive, rapid, and does not affect the accuracy to the kinetic properties, it is applicable not only to evaluation of the kinetic properties of the pancreatic lipase, but also to highthroughput screening of pancreatic lipase activity.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.145-150
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• 2007

Conjugated linoleic acid (CLA) reduces fat deposition in several mammalian species. The proposed mechanisms for this effect are reduced preadipocyte proliferation and differentiation. The objective of this study was to investigate the inhibitory effects of diglyceride (DG), CLA, DG-CLA of proliferation and differentiation of 3T3-L1 preadipocytes. Cell viability was determined using WST-8 analysis and cell differentiation was determined by glycerol-3-phosphate dehydrogenase (GPDH) activity. Lipid accumulation in differentiating 3T3-L1 cells was measured by Oil red O staining. The proliferation of preconfluent 3T3-L1 cells by treatments of DG, CLA, and DG-CLA was reduced in a dose-dependent manner. CLA among them was the most effective in reduction of viable cells with increasing concentrations. Treatments of the DG, CLA, and DG-CLA at the concentration of $100{\cdot}\ddot{I}g/ml$ for 48h significantly inhibited differentiation of 3T3-L1 cells (p<0.05). In addition. cytoplasmic lipid accumulation during differentiation of the 3T3-L1 preadipocytes was also inhibited by treatments of the test solutions. DG-CLA was the most effective in the inhibition of differentiation and lipid accumulation in 3T3-L1 cells. These results indicate that the DG including CLA as fatty acids is more effective for anti-obesity than DG or CLA alone and that consumption of DG-CLA as a dietary oil may give a benefit for controlling overweight in humans.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.437-445
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• 1997

Studies were carried out to investigate the changes of lipids in chestnut (Castanea crenata Sieb. et Zucc) during storage at $20^{\circ}C$ for 9 weeks and $1^{\circ}C$ for 15 weeks. Lipid composition of fresh chestnuts were 43.4% of nonpolar lipid (NPL), 26.5% of glycolipid (GL) and 30.1% of phospholipid (PL) in total lipid (TL). Nonpolar lipid was composed of triglyceride (TG), 1,2-diglyceride (1,2-DG), 1,3-diglyceride (1,3-DG), sterolester (SE), sterol (S) and free fatty acid (FFA). Main constituents of glycolipid were digalactosyldiglyceride (DGDG), monogalactosyldiglyceride (MGDG), sterylglycoside (SG), and acylsteryglycoside (ASG). Main constituents of phospholipid were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI). The content of nonpolar lipid was decreased after 5 weeks of storage, and glycolipid content was increased during 7 weeks and then decreased. Phospholipid was the most increased lipid during storage at $20^{\circ}C$ and $1^{\circ}C$. The contents of TG, SE, S, DGDG and MGDG were increased during storage at $20^{\circ}C$ and $1^{\circ}C$. The major fatty acids were linoleic acid, oleic acid, palmitic acid and linolenic acid in TL, NPL, GL, PL, TG, DG, ASG, PC and PE. The content of palmitic acid was relatively higher in the PL. Linoleic acid among them was increased during storage at $20^{\circ}C$ and $1^{\circ}C$, while oleic acid was decreased.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.155-159
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• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• Applied Chemistry for Engineering
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• v.21 no.4
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• pp.452-456
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• 2010

It is known that 1,3-diglyceride (1,3-DG) hardly accumulates inside human body because the metabolism of 1,3-DG is entirely different from that of general fats such as triglycerides (TG). This research focuses on the selective synthesis of 1,3-DG by the esterification reaction using an immobilized lipase. For a reaction between glycerin and oleic acid (OA) with a mole ratio of 1 : 2 under vacuum, changes in the compositions of monoglyceride (MG), TG and DG and the contents of 1,3-isomers in DG were investigated, as a function of reaction temperature and the amount of lipase. The reactivities determined by the rate of the consumption of OA became higher with the increase in temperature and the amount of lipase. When the results were compared with those obtained in the earlier study where Novozym was applied as an immobilized lipase, the reactivity was higher for Novozym, on the other hand, selectivity to 1,3-DG was much higher for Lipozyme. Especially, it is remarkable that 1,3-DG content in total DG reached to 98% in the reaction carried out at $50^{\circ}C$ using Lipozyme.

• Applied Chemistry for Engineering
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• v.20 no.4
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• pp.443-448
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• 2009

It is known that 1,3-diglyceride (1,3-DG) hardly accumulates inside human body because the metabolism of 1,3-DG is entirely different from that of general fats such as triglycerides (TG). This research focuses on the selective synthesis of 1,3-DG by the esterification reaction using an immobilized lipase. For a reaction between glycerin and oleic acid (OA) with a mole ratio of 1 : 2 under vacuum, changes in the compositions of monoglyceride (MG), TG and DG and the contents of 1,3-isomers in DG were investigated, as a function of reaction temperature and the amount of lipase. The reactivities determined by the rate of the consumption of OA became higher with increased in temperature and the amount of lipase. Changes in the compositions of MG, DG and TG, however, occurred after the DG content reached maximum, which were found to be dependent on various factors. TG was a main product, and significant decrease in the amount of both 1,3-DG and DG were observed, when reactions were carried out at high temperatures or when 10 wt% of lipase was used.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.77-89
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• 1983

Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.