• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.268-273
• /
• 1995

To study the nutritional value of warty sea squirt, Styela clava, which is one kind of urochoda and it has been used as special seafood stuffs by Korean, the seasonal variations of nutrient was investigated. The moisture content was ranged from 83.6% to 86.8% in experimental period. Maximun glycogen content showed up in June (3.7g/100g sample). The protein(N$\times$6.25) and lipid content varied with glycogen whereas ash content was not changed remarkably, showing 2.8$\pm$0.3%. Predominant minerals in edible portion and integuments were sodium, potassium, calcium and magnesium in order. Predominant constitutiional amino acids were asparagine, glutamic acid, taurine, aspartic acid, lysine and glycine and amino acids occupied 50% of the total amino acid. Porportion of nonpolar lipid to total lipid increased from April to early June while polar lipid level decreased. The neutral lipid was composed of triglyceride(59.32%) and free sterol(23.52%), and followed by diglycerides, monoglycerides, esterified sterols and hydrocarbon, free fatty acid. The phospholipid was mainly composed with phosphatidyl choline(49.7%), and phosphatidyl ethanolamine(33.0%). The major fatty acids of the total lipid in warty sea squirt were C20 : 5(17%), C22 : 6(13.76%), C16 : o(13.91%) and C16 : 1(12.52%).

• Journal of Microbiology and Biotechnology
• /
• v.31 no.2
• /
• pp.317-326
• /
• 2021

Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low solubility in emulsion or organic solvents. Meanwhile, medium chain fatty acids and medium chain monoglycerides have antibacterial activity. We synthesized butyric acid vanillyl ester (BAVE) or caprylic acid vanillyl ester (CAVE) from VA with tributyrin or tricaprylin through transesterification reaction using immobilized lipases. BAVE and CAVE scavenged 2,2-diphenyl-1-picrylhydrazyl radicals in organic solvents. In addition, BAVE and CAVE decreased the production rate of conjugated diene and triene in the menhaden oil-in-water emulsion system. While BAVE showed no antibacterial activity, CAVE showed antibacterial activity against food spoilage bacteria, including Bacillus coagulans. In this study, the antibacterial activity of vanillyl ester with medium chain fatty acid was first revealed. Zeta potential measurements confirmed that BAVE and CAVE were inserted into B. coagulans membrane. In addition, the propidium iodide uptake assay and fluorescent microscopy showed that CAVE increased B. coagulans membrane permeability. Therefore, CAVE is expected to play an important role in the food and cosmetics industries as a bi-functional material with both antioxidant and antibacterial activities.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.1
• /
• pp.36-40
• /
• 2007

Proteins and lipids not only provide a source of energy to the cell, but also play vital roles in modifying the physical properties and function of the biological membranes. In the present study, we investigated the biochemical constituents, viz. proteins and lipids, in growing oocytes of goat antral follicles during summer and winter seasons. Goat genitalia in phosphate buffered saline (pH 7.4) were brought to the laboratory within one hour of slaughter under aseptic conditions at $37^{\circ}C$. Oocytes were aspirated from normal small (<3 mm in diameter) and large (>3 mm) follicles and pooled for biochemical estimations. A significant increase in the amount of protein and lipid was observed with the growth of the oocyte. The amount of protein varied non-significantly with the season, while the amount of lipid varied significantly. The amounts of phospholipid, cholesterol, free fatty acid, and triglyceride increased with the growth of the oocyte, but no significant effect of season in these constituents was observed. Lysolecithin, sphingomyelin, and sterols were the polar lipids identified in both oocytes prepared from small follicles (small oocytes) as well as large follicles (large oocytes). In addition, the small oocytes also contained phosphatidyl serine, while large oocytes contained phosphatidyl glycerol phosphate and phosphatidyl inositol. Among non-polar lipids, triglycerides and long chain alcohols appear only in small oocytes and not in large oocytes. Monoglycerides, 1,2-diglycerides, 1,3-diglycerides and o-dialkyl glycerol ethers, fatty acids, fatty acid methyl esters, and wax esters were identified in both small and large oocytes. Information on biochemical composition of growing oocytes is relevant to oocyte and embryo competence, culture and cryopreservation.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.295-299
• /
• 1996

Egg yolk oil was obtained from a roasting and Pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were sum- marized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31. 05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95％, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor cop- monents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.382-387
• /
• 1982

Lipids and fatty acid composition of free and bound lipids isolated from four barley varieties were studied. The average content of purified free and bound lipids were 1.57% and 0.48%, respectively. The average contents of neutral lipids, glycolipids and phospholipids in the free and bound lipids contain 81.1% and 16.4%, 11.4%, and 6.8%, 6.7% and 75.5%, respectively. Among the neutral lipids in both free and bound lipids, triglycerides were the predominant with free fatty acids, monoglycerides, diglycerides, free sterol esters being present as minor components. Linoleic, oleic, palmitic and linolenic acid were the principal fatty acids in both free and bound lipids. And fatty acid composition of lipid classes in free and bound lipids were determined.

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.8-12
• /
• 1994

The effects of small molecule amphiphiles(SMA) at 1.5 and 15% levels were compared with or without heating to 65$^{\circ}C$ and cooling pretreatment in modified reduced-calorie cake systems. The SMA used were monoglycerides(MG), sorbitan monosterate(SMS), VanallR polysorbate 60(PS60), surose ester(SE) F10, F70, and F160, Low batter specific gravities with high cake voumes were noted with the high levels of treated SMS, MG, and SE F10 and F70 or cakes with treated low levels of SEF160, F70 and PS 60. Cake volumes with the treated low levels of SEF160, F70, and PS 60 were comparable to cake volumes when using an untreated high level of Vanall$\^$R/.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.3
• /
• pp.280-283
• /
• 1985

Lipid fractions of the roots of cultured (five years old) and wild (eight years old) Codonopsis lanceolata were analyzed. The most abundant fraction of the lipids extracted from cultured and wild roots of C. lanceolata was neutral lipid and the next came phospholipid and glycolipid in descending order. The percentage, however, of the neutral lipid in total lipid was comparatively low, while that of phospholipid, particularly high; 41.30% and 29.34% in that of cultured and wild one respectively. The richest fraction of neutral lipid was triglyceride; 39.49% and 32.88% in the cultured and the wild respectively, and followed by sterol esters and free acid. Noticed amounts of sterol esters and monoglycerides which is able to be used as an emulsifiers, were contained in the neutral lipid of roots; 27.74% and 5.11% respectively. The unsaturated fatty acid fraction of the total lipid hydrolyzate contained in cultured and wild C. lanceolata roots was 72.87% and 74.37% respectively. The main fatty acid contained in the total lipid hydrolyzate was linoleic acid, and followed by linolenic acid palmitic acid. The main saturated fatty acid was palmitic acid and lauric acid.

• Korean Journal of Food Science and Technology
• /
• v.17 no.4
• /
• pp.248-252
• /
• 1985

Prunus tomentosa Thunberg seed was investigated to evaluate its possibility for use as food resources of fats and proteins. The seed contained 40.38% of crude fat and 26.59% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.49% of neutral lipids, whereas compound lipids were only 4.51%. Among the neutral lipid components by thin-layer chromatography, triglycerides were 89.86%, sterols, monoglycerides, sterol esters, free fatty acids and diglycerides were 4.14%, 2.98%, 1.77%, 1.07%, and 0.18%, respectively. Oleic acid (65.06-66.05%) and linoleic acid (26.56-28.40%) were the main fatty acids in the total lipid, neutral lipid and triglyceride fractions. In the glycolipid and phospholipid fractions, predominant fatty acids were oleic acid (40.55-51.46%), linoleic acid (20.26-30.89%) and palmitic acid (17.64-21.43%). The extractability of salt soluble protein of seed was 60%, and recovery rate of main protein fraction separated by Sephadex G-200 was about 46.5%. The electrophoretic analysis showed 7 bands in seed protein.

• Applied Chemistry for Engineering
• /
• v.28 no.1
• /
• pp.42-49
• /
• 2017

To replace phthalate plasticizer for PVC, acetylated monoglyceride (AMG) plasticizers were prepared from plant oil and their plasticization effects were also investigated. Transesterification of coconut oil by glycerol followed by acetylation with acetic anhydride gave AMG-CoCo (Coco : Coconut Oil). In addition, AMG-GMO (GMO : Glycerol monooleate) and AMG-GMO-Epoxy were synthesized by acetylation and epoxidation with glycerol monooleate. It was found that the thermal stability of AMG plasticizers increased in the following order: AMG-GMO-Epoxy > AMG-GMO > AMG-CoCo and all three plasticizers were thermally more stable than those of common petroleum-based plasticizer DOP (Dioctyl phthalate). The tensile strain values of the PVC containing AMG compounds were ca. 770~810%, while tensile strength values were ca. 19~22 MPa, which were higher than those of PVC containing DOP. DMA (Dynamic Mechanical Analysis) results showed that the miscibility of AMG-GMO-Epoxy in PVC was excellent and the $T_g$ of PVC containing AMG-GMO-Epoxy at 50 phr decreased down to $24^{\circ}C$. Finally, the leaching experiment result showed that the weight loss values of PVC containing AMG-GMO and AMG-GMO-Epoxy at 50 phr were as low as 2 and 1%, respectively, indicating that they have high water migration resistance. The above findings suggested that AMG-GMO-Epoxy could be one of plant oil-based PVC plasticizers to replace DOP.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.51-58
• /
• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.