• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.252-258
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• 2013

The quality and quantity of food organisms in fish seed production are important. The marine microalgae Nannochloropsis oculata are used as initial food organisms in the field. We investigated the effects of salinity (0, 10, 20, 30, 40 and 50 psu) on the lipid and fatty acid composition of N. oculata. Cultivation of N. oculata at varying salinities showed the highest growth rate at 20 psu. Total lipid content ranged from 17.26 to 18.63% at salinities from 0 to 50 psu). The nonpolar lipid content increased markedly at 30 psu and was highest at 15.55%. The polar lipid content was lowest at 30 psu, by 84.45%. It was also found that the omega-3 and EPA contents were inversely proportional to salt concentration. For the polar and nonpolar lipid compositions, there was no significant effect of salinity. Omega-3 polyunsaturated fatty acid content especially the content of EPA in the seawater larvae is the essential fatty acid in this food organism. It is thus advantageous to culture N. oculata at 20 psu.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.437-442
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• 1990

Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cultivated mushrooms(Pleurotus ostreatus and Pleurotus sajor-caju) and wild mushrooms (Ramaria botrytis and Lactarius volemus), and their lipid compositions and fatty acid compositions were determined by means of silicic acid column chromatography, thin layer chromatography and gas liquid chromatography. The total lipid contents in mushrooms were $0.32{\sim}0.39%$(wet basis). It was found that the contents of phospholipids$(19.4{\sim}47.4%)$ and neutral lipids$(32.1{\sim}51.9%)$ were high, while that of glycolipids$(14.8{\sim}28.7%)$ were low. The main lipid in neutral lipids was triglyceride$(21.2{\sim}38.2%)$ followed by free sterol$(21.0{\sim}21.9%)$, sterol ester$(10.3{\sim}18.6%)$, but the main lipid in neutral lipid of Pleurotus sajor-caju was free fatty acid(34.1%). The main lipid in glycolipids was steryl glycoside$(15.6{\sim}29.4%)$ followed by esterified steryl glycoside$(13.4{\sim}23.9%)$, monogalactosyl diglyceride$(15.6{\sim}24.6%)$. Among the phospholipids, phosphatidyl choline$(36.7{\sim}49.5%)$, phosphatidyl ethanolamine$(20.9{\sim}29.7%)$, phosphatidyl inositol$(18.4{\sim}26.1%)$ were the major components. The major fatty acid of total lipids was linoleic acid followed by palmitic acid, oleic acid. Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in tested mushrooms but the main fatty acid in neutral lipid of Ramaria botrytis was oleic acid(48.7%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.357-363
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• 1983

An attempt was made to investigate the lipid contents and fatty acid compositions of the roots (rhizome, epidermis, pith, cortex, branch root, fine root) and aerial parts (seed, flesh of seed, leaf, stem) of ginseng plant. Total contents of free and bound lipids in nine parts ranged 0.91 to 3.48%, those of the seeds were 15.08%. Fourteen even-numbered and 4 odd-numbered fatty acids were identified and quantified by GLC. The major fatty acids in each part were linoleic, palmitic, oleic, and linolenic acid. Fatty acid composition of different parts was varied significantly. Fatty acid composition of ginseng seeds was notably different from those of other parts in plant; the amount of oleic and linoleic acids (51.21 and 37.46%) were higher than those of the other parts. The unsaturated fatty acid content of the free lipid in seed, pith, and cortex were higher than those of the other parts in plant.

• Journal of Nutrition and Health
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• v.33 no.1
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• pp.13-22
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• 2000

Effects of high fat diet and/or endurance exercise training on hepatic total and phospholipid(PL) fatty acid compositions were evaluated in rats fed one of the following diets for 31 days. control diet(CD, 5 wt% corn oil) or high fat diet(HFD, 35 wt% corn oil). Half of the rats in each group were exercise-trained regularly on a treadmill for 90 minutes/day during the entire feeding period. Total and PL fatty acid compositions of hepatic lipid extracts were determined by a gas-liquid chromatograph),. Endurance exercise training did not change the daily food intake, but significantly reduced body weight gain and feed efficiency ratio of rats, which were most prominent in animals fed HFD. Exercise training did not significantly change the percentages of ∑saturated fatty acids (SFA) and ∑polyunsaturated fatty acids(PUEA), but decreased the percentage of ∑monounsaturated fatty acids(MUFA) in hepatic total fatty acids, which might be associated with the decrease in (equation omitted) 9-desaturation index of hepatic total fatty acid metabolism. Exercise training significantly lowered the percentages of 16 : 0 and 22 : 5$\omega$3, and increased the percentages of 20 : 1 and 20 : 3$\omega$3 in both total and PL fatty acid compositions in rat liver. Both total fatty acid and PL fatty acid compositions of rat liver responded more sensitively to changes in dietary fat content than to endurance exercise training in this study. Feeding HFD, whoch contains high level of linoleic acid(LA, 18 : 2$\omega$6), significantly decreased the percentages of ∑SFA and $\Sigma$MUFA, and increased the percentages of ∑PUFA and ∑$\omega$6 fatty acids of hepatic total fatty acids. Hepatic total fatty acid composition was affected by dietary fat content and dietary fatty acid composition more sensitively than those found in hepatic PL fatty acid composition. HFD significantly decreased most of desaturation indices, while exercise training significantly decreased elongation index(20 : 5$\omega$3⇒22 : 5$\omega$3) of hepatic total and PL fatty acid metabolism in rats. (Korean J Nutrition 33(1) : 13-22, 2000)

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.

• Journal of Nutrition and Health
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• v.23 no.7
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• pp.477-491
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• 1990

To observe the effect of dietary n6 linoleic acid, n6 gamma-linolenic acid and n3 alphalinolenic acid aon plasma lipid composition and platelet aggregation, twenty college women were divided into 4 groups and treated for 2 weeks with experimental diets supplying fat at 23% cal which were different only in fatty acid composition. Dietary fat was corn oil(CO) as a source of n6 linoleic acid(LA), perilla oil(PO) for n3 alpha-linolenic acid(ALA) and evenign primrose oil(EPO) for n6 gamma-linolenic acid(GLA). Plasma cholesterol level was slightly decreased by PL(13.5g) but significantly increased by equal amount of CO. However, there was similar hypocholeaterolemic effect when double amount of CO(27.0g), was supplemented. Therefore, total fat unsaturation may be more important factor for plasma cholesterol-lowering effect than the structure of fatty acid itself. Plasma cholesterol level was not lowered by supplement of GLA in CO diet. There was similar trend in hypotriglyceridemic effect by PO and CO as in plasma cholesterol. Plasma TG level was rather increased but not significantly by GLA supplement to CO diet. Overall, plasma lipid-lowering effect was greater by ALA than LA and GLA effect was not greater than by LA. GLA supplement did not significantly improve lipid compositions to prevent against CHD. There was no significant change both in fatty acid composition in platelet and ADP-induced platelet aggregation by GLA supplement to corn oil diet and by ALA in PO diet in young women.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.358-366
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• 2001

To investigate the compositions of Holstein colostrums, samples were collected at 12 hour-interval after 12hrs postpartum. Milk protein, milk fat, SNF and total solid content of the colostum rapidly decreased from 12 hours to 48 hours after calving whereas lactose was the lowest at 12 hours after calving. Ash content was not shown to changes during lactation periods. Immunoglobulin G(IgG) concentration was also significantly(p<0.05) high in both primiparous and multiparous colostrum collected at 12 and 24 hours after calving. IgG concentration of primiparous and multiparous colostrums at 12 hours after calving was 44mg/ml and 44.27mg/ml, respectively. There was no apparent difference in IgG level between primipara and multipara. Fatty acid composition of colostral lipid was not shown to changes during lactation period. However, lauric acid, myristic acid and total saturated, fatty acid were slightly decreased in multiparous colostral lipid. Capric acid, myristic acid and palmitoleic acid composition in primiparous colostral lipid were slightly higher than those of multiparous colostral lipid throughout all lactation periods.

• Korean Journal of Poultry Science
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• v.22 no.1
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• pp.31-42
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• 1995

This study was to investigate the effects of dietary linoleic acid(18:2\omega6, LA) and aipha-linolenic acid(18:3\omega3. \alpha-LNA) levels on brain development and fatty acid compositions of various lipid classes in the chicken embryo brain tissues. Thirty two ISA Brown layers, 52 weeks-old, were divided into four groups. Birds of each group were given corn-soybean meal based diets added with 1) safflower oil 8%, 2) safflower oil 6% + perilla oil 2%, 3) safflower oil 2% + perilla oil 6%, or 4) perilla oil 8%. Mter 15 days fed the diets. the layers were artificially inseminated to obtain fertile eggs. During the incubation. embryonic brains were sampled at 15th and 21st days. Fatty acid contents were quantitated by using heptadecanoic acid (17:0) as an internal standard. No significant differences in brain weight and in contents of various lipids such as phospholipid. triglyceride, cholesterol. cholesterol ester and free fatty acid in the tissues were found among the dietary groups (P<0.05). The ratios of AA/LA in the brain lipid classes were lowered as the dietary levels of perilla oil were increased. Higher LA was found in phosphatidylcholine(PC) than arachidonic acid (20:4\omega6. AA), meanwhile the level of LA was less than AA in phosphatidylethanolamine(PE). Docosahexaenoic acid(22:6\omega3, DHA) was the* major fatty acid in the tissue and its content in PE was 2.5~3 times higher than in PC. DHA level in the phospholipid reached at a peak (1.7~1.8 mg/brain) in dietary groups added with 6% or 8% perilla oil. suggesting that no more increase in that fatty acid level in the brain tissue could be obtained by consuming more \alpha-LNA, the major precursor of DHA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.589-597
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• 2010

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.302-310
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• 2020

Although the age-standardized incidence of gastric cancer has decreased in Korea, it remains the second most common type of cancer. The purpose of this study was to analyze the phospholipid fatty acid compositions of gastric mucosa in gastric cancer. Cancerous mucosa and noncancerous mucosa adjacent to cancerous tissues were obtained from 29 patients who had undergone gastrectomy for gastric adenocarcinoma. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were separated from phospholipids by thin-layer chromatography, and fatty acids were analyzed by gas chromatography. In cancerous mucosa, saturated fatty acids of total phospholipids and stearic acid of PE and PC contents as well as total phospholipids were significantly more abundant than in noncancerous tissues. The ratios of ω6 fatty acid products to linoleic acid of PC, PE, PI, and PS contents as well as total phospholipids were significantly higher in cancerous mucosa than in noncancerous mucosa. Arachidonic acid levels of PE and PI were significantly higher, but the PC level was lower in cancerous mucosa. These results suggest that the characteristic differences in fatty acid compositions of phospholipids and their subfractions shown in gastric cancerous mucosa may be affected by changes in lipid metabolism in gastric carcinogenesis. Further studies on structural and functional changes in phospholipids related to gastric carcinogenesis will be needed.