• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.291-299
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• 1993

The lipid components of the gonad of sea urchin Hemicentrotus pulcherrimus, ark shell Scapharca bro-ughtonii and "Gaebul" (Korea name, a worm) Urechis unicinctus were investigated. The total lipid (TL) contents of the sea urchin, the ark shell and the "Gaebul" were 6.10, 0.67 and 0.79%, respectively. The percentages of phospholipid (PL) in TL were higher in the "Gaebul"(72.4%) and ark shell(64.9%) compared to the sea urchin (41.7%). The major lipid classes of PL were phosphatidylcholine and phosphatidylethanolamine, and the former was rich in the sea urchin (56.2%) and the latter in the "Gaebul"(34.4%). In the class of non-polar lipid (NL), the major lipid classes were different from species ; the sea urchin was rich in triglyceride(TG, 89.0%), the ark shell rich in TG (69.2%) and cholesterol (ST 26.8%) and the "Gaebul"rich in ST (70.7%). The prominent fatty acids of the sea urchin were 16 : 0, 14 : 0, 20 : 5n-3, 20 : 4n-6 and 20 : 4n-6 and 20 : 2NMID(non-methylene interupted dien). The percentage of 20 : 4n-6 was the highest of the investigated invertebrates, accounting for 19.8% in PL, but 22 : 6n-3 was not detected in the sea urchin. In case of the ark shell, the prominent fatty acids were 16 : 0, 18 : 0, 20 : 5n-3, 22 : 6n-3 and 22 : 2NMID, especially 22 : 6n-3(9.58%) was richer compared to that of the "Gaebul". The prominent fatty acids of the "Gaebul"were 20 : 5n-3, 16 : 0, 18 : 0 20 : 1n-9, 16 : 1n-7 and 14 : 0. The percentage of 20 : 5n-3 (22.0%) was highest in the PL of the "Gaebul"among the three invertebrates. These differences in the lipid components of all the sample is considered to be due to the different food habits and environmental condition of the invertebrates.

• Journal of Aquaculture
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• v.6 no.3
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• pp.199-211
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• 1993

In order to elucidate the effect of dietary n-3 highly unsaturated fatty acids (n-3HUFA) on the changes of body weight and chemical compositions in the Korean rockfish during starvation, the fish were not fed for 9 weeks after fed different levels $(0\~1.5\%)$ of n-3 HUFA for 10 weeks. The higher level of n-3HUF A was contained in the diets, the slower body weight loss was resulted (P< 0.05). The decreasing rates of the body nutrients of the fish were significantly higher in the fish fed n-3HUF A deficient diets than those of the fish fed n-3 HUF A sufficient diets. Protein and lipid contents of the whole body were decreased with starvation whereas moisture content was increased. Decrease of lipid was mainly due to the decrease of nonpolar lipid. Amounts of polar lipid in the whole body were almost constant throughout the starvation, meaning not being affected by dietary n-3HUF A levels. Percentage of 22: 6n-3 was increased in the polar lipid fraction, but monoenic acids (16:1, 18:1), n-3 series (18:3, 18 4, 20:4) and n-6 series (20:2, 22:4, 22:5) were decreased with starvation. Fatty acid compositions of nonpolar lipid were not changed with starvation. These results suggest that all fatty acids of nonpolar lipid are equally utilized for energy during starvation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.654-658
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• 1999

To investigate an efficient microalgal feed for lariat culture of the Pacific oyster Crassostrea gigas, we prepared three types of Isochrysis aff, galbana (T-iso) : 1) freshly Harvested feed, 2) concentrated feed and 3) freeze-dried feed. The chemical compositions and fatty acid content of these feeds were evaluated and survival rate and lipid content of oyster larvae fed by these feeds were also determined. There was no significant difference in all types of feed in the gross biochemical compositions, In the fatty acid composition, the freeze-dried feed showed a significant increase in the level of polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) than freshly Harvested feed, especially EPA was 7.35-fold higher than freshly Harvested feed. The survival rate of the oyster larvae was the highest when the larvae were fed with a diet of $10\%$ freeze-dried and $90\%$ concentrated feed; it was 2.1-fold higher than that fed with freshly Harvested food alone. Thereafter, the survival rate decreased with the increased substitutions of freeze-dried food, finally equalling that fed $100\%$ freshly harvested feed at the $30\%$ substitution. Larval lipid content of the oyster was also the highest when the larvae were fed with a diet of $10\%$ freeze-dried and $90\%$ concentrated feed. This increase was by 1.6-fold ver that fed $100\%$ freshly Harvested cells. Thus feed produced during slack times, on a seedling aquaculture farm, and preparedas a freeze-dried diet can be used, mixed with concentrated feed, to supply diets more efficiently and to improve the larvae survival rate of Pacific oyster.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.102-110
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• 1993

In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.192-197
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• 2000

To develop plain dried products of large anchovy, Engraulis japonica, lipid oxidation during drying of large anchovy and optimal drying condition were investigated. The moisture contents of large anchovy on 7 hrs dryness were $ 9.0{\%},\;34.0{\%},\;38.0{\%} and\;38.8{\%}\;in\;60^{\circ}C$ hot-air drying (wind velocity, 1.4m/sec), $40^{\circ}C$ hot-air drying (wind velocity, 1.4 m/sec), sun drying($30{\pm}5^{\circ}C$) and $20^{\circ}C$ cold-air drying (wind velocity, 3.1 m/sec), respectively. The cold-air drying depressed remarkably the lipid oxidation of large anchovy during drying, resulting from AV, POV, COV and the formation of browning pigment. The fatty acid composition of large anchovy was $35.8{\%} in saturates, 20.0{\%} in monoenes and 44.2{\%}$ in polyenes. Saturates and monoenes were increased in proportion to the increase of drying time, while polyenes were decreased. The contents of 20 : 5 and 22 : 6 of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while 14 : 0, 16 : 0, 16 : 1 and 18 : 1 of saturates and monoenes were increased. The changes in fatty acid compositions by drying conditions were remarkably clarified in sun drying, followed by $60^{\circ}C$ hot-air drying $40^{\circ}C$ hot-air drying and $20^{\circ}C$ cold-air drying in order.

• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.1
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• pp.6-14
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• 2016

The mulberry silkworm, Bombyx mori has been one of the most important domestic animals which have provided with silk fibers for weaving fabrics and a food for a protein and lipid source. In addition, various health improvement effects of diverse silkworm larval powders were reported. Recently we found that steamed and freeze-dried mature silkworm larval powder (SMSP) generated using white-jade (also known as Backokjam) silkworm variety extended healthspan and increased resistance to Parkinson's disease in animal models. Because the colors of cocoons in silkworm varieties were caused by altered signal transduction pathways transporting phytochemicals from intestinal lumens to silk glands, we performed the proximate, amino acid, mineral, carbohydrates, fatty acid, and cholesterol composition analyses of SMSPs of 3 silkworm varieties which were weaving light yellow, golden, and red cocoons. Although most of nutrient compositions among 3 SMSPs were similar, there were significant differences in certain amino acids, minerals, and fatty acid compositions. Red silk silkworm (RS)-SMSP had higher contents of crude proteins and total amino acids than other SMSPs. In addition, the ratio of n-3/n-6 unsaturated fatty acids were higher than the other SMSPs. In contrast Golden silk silkworm (GS)-SMSP had higher ratio of potassium/sodium than the other SMSPs. These nutrient analysis results suggested that 3 SMSPs might have common and unique health improvement effects. Thus, further studies in the functionalities of the 3 SMSPs will reveal unknown their health improvements effects.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.93-103
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• 1988

Diversities of lipid compositions according to the morphological differences of the Panax ginseng root were studied by means of column, thin layer, gas-liquid chromate-graphies and histochemical stainings. Purified lipids from various parts were 1.08-2.23% of dry weight, of which 64.2-73.5% were neutral lipids, 15.4-17.4% were glycolipids and 10.4-19.2% were phospholipids. Especially the contents of neutral lipids were highest in cortex, suggesting to be the presence of lipid ducts only in cortex. Triglycerides, sterol esters and hydrocarbons were abundant in the neutral lipid fractions. Twelve components were identified in the periderm and cortex, but unidentified II, IV and V components were not present in the medulla. The major components of glycolipid freactions were sterol glycoside, digalactosyl diglyceride and esterified sterol glucoside. Phosphatidyl glycerol, phosphatidyl choline and phosphatidyl ethanolamine were major components of phospholipid fractions, And phosphatidyl choline was extreamly much in the periderm and medulla, but phosphatidyl glycerol was largest in quantity in the cortex. Eighteen kinds of fatty acids were identified in the neutral lipid, glycolipid and phospholipid fractions. Linoleic, palmitic, oleic and linolnic acids were the main components of fatty acids. The contents of saturated fatty acids, unsaturated fatty acids and essential fatty acids of each three fractions were different one another regardless of the Periderm, cortex and medulla.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.727-734
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• 1996

Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.215-219
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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, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.