• Journal of Life Science
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• v.8 no.2
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• pp.137-144
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• 1998

These studies were undertaken to investigate changes of major components occuring during germination of sesame (Sesamum indicum L.) seeds, Changes of total lipid and protein contents, and fatty acid composition were determined. Also, the correponding values of various components in cotyledons, hypocotyls and roots were measured according to germination stage. The results were summarized as follows; During germination, total lipid and protein contents decreased. In particular, protein contents rapidly decreased to the 3 days after gemination(DAG), and then total lipid contents rapidly decreased. In changes of total lipid and protein of cotyledons, hypocotyles and roots detected at the 10, 15 and 20 DAG, some variations were determined. The contents of lipid and protein in hypocotyls rapidly decreased, but since than no changes were observed. In contract, in roots similar changes patterns were observed, while since 15 DAG a rapidly increase was wxamined. In fatty acid composition of total lipid ,saturatedmfatty acids such as palmitic acid increased during the germination. On the other hand, unsaturated fatty acid such as olic acid and linoleic acid decreased during the same periods. In changes of fatty acid composition of total lipid of cotyledons, hypocotlys and roots, saturated fatty acids such as palmitic acid and stearic acid increased during the germination. However, linoleic acid decreased during the same germination suggesting that this may be due to the rapid degradation. However, linoleic acid decreased during the same periods. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage peotein in the mature seed by hydrolytic enzymes during the stag. As germination continued polypeptide bands, one with 40KD, two with 32∼34Kd and one with 24KD, were detected on the gel.

• The Korea Journal of Herbology
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• v.35 no.5
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• pp.23-31
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• 2020

Objectives : This study was conducted to evaluate the anti-hyperlipidemia effect of Scutellariae Radix, Aucklandiae Radix and Bupleuri Radix(SAB). Methods : FL83B cells were mouse liver hepatocytes, and we used this cell line. FL83B cells were treated with 0.5 mM oleic acid(OA) for 24 h, SAB extract was treated. After OA treatment, intracellular triglyceride (TG) and free fatty acid contents were measured with AdiopoRed™ assay and Free Fatty Acid Quantitation assay kit, respectively. Further, we evaluated several lipogenesis and metabolic markers such as sterol regulatory element-binding transcription factor-1c (SREBP-1c), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), 3-hydroxy3-methyl-glutaryl CoA reductase (HMGCR), hormone-sensitive lipase (HSL), carnitine palmitoyltransferase (CPT-1), peroxisome proliferator activated receptor alpha (PPARα), and cluster of differentiation (CD36) using RT-PCR and Western-blot analysis. Results : OA markedly increased intracellular TG and free fatty acid, which plays a key role in reducing hepatic lipid accumulation, in FL83B cells. These increases were alleviated by SAB extract. The mRNA and protein expression of Fatty acid(FA) oxidation factors (CPT-1, PPARα), lipolysis factor(HSL), FA transporter(CD36), cholesterol synthesis factors (HMGCoA) and Lipodenesis (SREBP-1c, FAS, and ACC-1) were significantly increased by treatment of SAB extract in the OA-induced fatty liver cell model. Conclusions : In summary, the treat of SAB extract showed a significant reduction of the influx of fatty acids into hepatocytes, promoted the oxidation of fatty acids, and regulated fat synthesis-related factors, thereby regulating the accumulation of TG and free fatty acids.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.495-500
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• 2008

This study assessed the role of fatty acids on beef preference of 2 consumer groups from South Korea and Australia. Three muscles (longissimus dorsi, triceps brachii, and semimembranosus) were obtained from 36 carcasses (18 Hanwoo steers and 18 Angus steers) and the cooked beef samples were evaluated by 1,080 consumers (720 Korean consumer panels and 360 Australian consumer panels). The cluster analysis showed that the Korean consumers had more significant relationship with fatty acid composition of beef than that of the Australian consumers when evaluated Australian Angus beef Only C20:5(n-3), and C22:5(n-3) affected preference clustering for Australian consumers; while saturated (C16:0 and C 18:0) as well as unsaturated fatty acids [C16:1(n-7), C18:2(n-6), C18:3(n-3), C20:3(n-6), C20:4(n-6), C20:5(n-3), C22:4(n-6), C22:5(n-3)] affected preference clustering for Korean consumers (p<0.05). In the discriminant analysis of Korean consumer's preference clustering, C20:5(n-3) was a significant fatty acid for Australian Angus beef while the C20:4(n-6) and C 18:0 for Korean Hanwoo beef to evaluate the palatability (p<0.05). Therefore, fatty acid compositions impact Korean consumer's preference of beef.

• Korean Journal of Medicinal Crop Science
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• v.12 no.5
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• pp.424-427
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• 2004

Microsomal ${\omega}-3$ fatty acid desaturase (FAD3) is an essential enzyme in the production of the n-3 polyunsaturated fatty acid ${\alpha}-linolenic$ acid during the seed developing stage. To understand the regulatory mechanism of the gene encoding the ${\omega}-3$ fatty acid desaturase, a genomic fragment corresponding to the previously isolated perilla seed PfFAD3 cDNA was amplified from perilla (Perilla frutescens Britt) by GenomeWalker PCR. Sequence analysis of the fragment provided with identification of a 1485-bp 5'-upstream region and a 241-bp intron in the open reading frame. To determine the tissue-specificity of the PfFAD3 gene expression, the 5'-upstream region was fused to the ${\beta}-glucuronidase$ (GUS) gene and incorporated into Arabidopsis thaliana. Histochemical assay of the transgenic plants showed that GUS expression was restricted to seed and pollen, showing that PfFAD3 gene was exclusively expressed in those tissues.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.51-56
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• 1994

Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

• Journal of Dairy Science and Biotechnology
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• v.7 no.1
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• pp.6-19
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• 1989

Twenty-five commercial food grade and alalytical grade lipases were used to study the patterns of release of short-chain free fatty acids (FFA) from milk fat in cheese slurries. Principal component Analysis showed that there were four distinctive groups by the FFA ratios and five groups by the FFA concentrations. However, Average Linkage Cluster Analysis showed that the patterns of FFA released were dependent upon distance defined between groups of lipases. All the lipases tested with both statistical analysis had distinctive specificities in hydrolyzing short-chain FFA from milk fat. Lipases from ruminant-animal origins produced an extremely high ratio (>40%) of butyric acid and a low ratio (<26%) of capric acid to total short chain FFA. Lipases from porcinepancreas and some microbial origins showed balanced production in both bytyric and capric acid. However, most lipases from microbial origins released a high ratio of capric acid but similar ratios to other origin enzymes for short-chain free fatty acids. Ruminant-animal origin lipases produced short-chain FFA much higher in concentration than other lipases. Lipases from porcine pancreas as well as microbial origins showed different concentrations of the fatty acids. Ratios of short-chain FFA in each sample were not significantly changed during incubation periods (4 wk), whereas concentrations of the FFA increased considerably.

• Applied Biological Chemistry
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• v.51 no.2
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• pp.119-123
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• 2008

3D-QSARs (3 dimensional quantitative structrue-activity relationships) on the inhibition activities of 3-substituted-5,5'-diphenylimidazolidine-2,4-dione derivatives (1-22) against FAAH (fatty acid amide hydrolase) were studied quantitatively using CoMFA (comparative molecular field analysis) and CoMSIA (comparative molecular similarity indice analysis) methods. The statistical results of the CoMFA 1A and CoMSIA 2F model are better predictability and fitness. And also, the designed X=I, Y=$N_{2}^{+}$-substituent (P1: $Pred.pI_{50}$=6.55), according to the contour maps with information of the two models, showed the most inhibition activity against FAAH.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.15-15
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• 2021

Seed coat color and seed weight are among the key agronomical traits that determine the nutritional quality of soybean seeds. This study aimed to evaluate the contents of total protein, total oil and five prominent fatty acids in seeds of 49 soybean varieties recently cultivated in Korea, and assess the influences of seed coat color and seed weight on each. Total protein and total oil contents were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Likewise, individual fatty acid contents were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33% for palmitic, stearic, oleic, linoleic, and linolenic acids, respectively. Our results found significant variations of protein, oil and fatty acid contents between the soybean varieties. Moreover, both seed coat color and seed weight significantly affected total oil and fatty acid contents. Total protein content, however, was not significantly affected by any factor. Among colored soybeans, pale-yellow soybeans were characterized by a high level of oleic acid (30.70%) and low levels of stearic (2.72%), linoleic (49.30%) and linolenic (6.44%) acids, each being significantly different from the rest of colored soybeans (p < 0.05). On the other hand, small soybeans were characterized by high levels of all individual fatty acids except oleic acid. The level of oleic acid was significantly high in large seeds. Cluster analysis grouped the soybeans into two classes with notable content differences. Principal component analysis also revealed fatty acids as the prime factors for the variability observed among the soybean varieties. As expected, total oil and total protein contents showed a negative association with each other (r = -0.714, p < 0.0001). Besides, oleic acid and linoleic acid showed a tradeoff relationship (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. In general, the results of this study shade light on the significance of seed coat color and seed weight to distinguish soybeans in terms of protein, oil and fatty acid contents. Moreover, the soybean varieties with distinct characteristics and nutritional contents identified in this study could be important genetic resources for consumption and cultivar development.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.211-215
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• 2000

Lipid extraction preceding fatty acid methyl esters preparation for gas-liquid chromatography is time-consuming and cumbersome. We performed one-step extraction/methylation method with a mixture of methanol-heptane-benzene-DMP-H$_2$SO$_4$ without prior fat extraction. The simultaneous digestion and lipid transmethylation takes place at 8$0^{\circ}C$ in a single phase. After cooling till room temperature, two phases are formed. The upper one of the phases contains the fatty acid methyl esters ready for GLC. The fatty acid composition of major industrial crops obtained by the one step extraction/methylation method (method 1 and 2) was almost identical with the fatty acid composition of the pure fats extracted with hexane by the Soxtec instrument (method 3). Due to its simplicity, speed, and reduced organic solvent the one-step extraction/methylation method (method 1 and 2) should be useful to determine overall fatty acid composition, especially in situations where many samples have to be analyzed.