• Proceedings of the PSK Conference
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• 2003.10b
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• pp.151.1-151.1
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• 2003

Polyunsaturated fatty acids (PUFAs) play many important physiological roles on cellular process through the regulations of intracellular signaling. Recent clinical studies suggest that PUFAs such as n-3 fatty acids (docosahexaenoic acid, 22:6 and a-lnolenic acid, 18:3) may reduce the risk of incident Alzheimer's disease (AD). And also the reports regarding the decrease of n-3 fatty acids in AD brain support the correlation between PUFAs and AD. AD is a neurodegenerative disorder with pathological hallmarks of amyloid plaques and neurofibrillary tangles. (omitted)

• Ocean and Polar Research
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• v.21 no.2
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• pp.109-116
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• 1999

Total lipid content, lipid class and fatty acid composition of the Antarctic krill Euphausia superba collected from the water of King George Island, Antarctica during austral summer of 1997-1998, were investigated. The overall lipid content of 5. superba was 72 mg/g dry mass similar to the reported values for most temperate species. The neutral lipid of E. superba was 29% of the total lipid and that of phospholipid was 71%. The majority of neutral lipid was triacylglycerols(31.6% of neutral lipids) while phosphatidyl choline (44% of phospholipid) was the most abundunt in phospholipids. The quantitative composition of the fatty acid in E. superba show consisting mostly of the saturated 16:0 (16.6% -22.1%), along with the polyunsaturated 20:5(n-3) (20.6% -22.1%) and 22:6(n-3) (14.9% -16.9%) acids.

• Journal of Microbiology and Biotechnology
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• v.19 no.10
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• pp.1098-1102
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• 2009

Gamma-linolenic acid (GLA, C18:3 ${\Delta}^{6,9,12}$) is synthesized by a delta-6 fatty acid desaturase using linoleic acid (LA, C18:2 ${\Delta}^{9,12}$) as a substrate. To enable the production of GLA in the conventional yeast Pichia pastoris, we have isolated a cDNA encoding the delta-6 fatty acid desaturase from Cunninghamella echinulata MIAN6 and confirmed its function by heterogeneous expression in P. pastoris. Sequence analysis indicated that this cDNA sequence has an open reading frame of 1,404 bp, which encodes a 52 kDa peptide of 468 amino acids. This sequence has 64% identity to the previously reported delta-6 fatty acid desaturase from Rhizopus oryzae. The polypeptide has a cytochrome b5 domain at the N-terminus including the HPGG motif in the heme-binding region, as reported for other delta-6 fatty acid desaturases. In addition, this enzyme differs from other desaturases by the presence of three possible N-linked glycosylation sites. Analysis of the fatty acid composition demonstrated the accumulation of GLA to the level of 3.1% of the total fatty acids. Notably, the amounts of ginkgolic acid (C17:1) and palmitic acid (C16:0) were increased from 1.3% to 29.6% and from 15% to 33%, respectively. These results reveal that the modification of the fatty acid biosynthetic pathway by genetic manipulation in order to produce specific polyunsaturated fatty acids in P. pastoris is a promising technique.

• Korean Journal of Poultry Science
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• v.24 no.2
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• pp.73-83
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• 1997

This study was conducted to investigate the influence of dietary $\omega$-fatty acids on fatty acids composition and storage characteristics in meat samples of spent hens. Spent hens were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed), 2) T1 (commercial feed supplemented with 10% olive oil, 3) T2 (commercial feed with 10% canola oil), and 4) T3 (commercial feed with 10% sardine oil). They were fed one of the experimental diets for three weeks and slaughtered. The meat samples were stored at 4 ${\pm}$ 1 ˚C The storage characteristics and fatty acid contents were analyzed for meat samples stored over a period of 1, 3, 5, 7 and 9 days. The pH of all treatments significantly increased during the storage periods(P<0.05). The per-oxide values (POV) of all treatments were significantly increased up to 5 days ; after that the POV decreased significantly (P<0.05). The POV of treated groups were significantly higher than those of the Control in the thigh meat(P<0.05). The TBARS showed the highest POV among all treatments. Although the breast meat tended to he lower in POV than the thigh meat, no significant difference was detected between the two meats. The TBARS(thiobarbituric acid reactive substances) of all treatments were significantly increased as the storage period extended(P<0.05). After 3 days, the TB ARS of oil-treated groups were aignificantly higher than that of the Control (P<0.05). The T3 showed the highest TBARS among all treatments (P<0.05). The TBARS of the breast meat was lower than that of the thigh, but no statistical difference was found be- tween them. The unsaturated fatty acid content of the breast and thigh meats in all treatments were slightly decreased as the storage period extended. The oleic acid was higher in Ti, and the linoleic acid and linolenic acid were higher in T2 than the other treatments. The eicosapentaenoic acid and docosahexaenoic acid were higher in T3 than the other treatments. The unsaturated fatty acid contents of the breast meat were slightly lower than those of the thigh meat. The n-6 fatty acid contents of the breast and thigh meats were slightly increased as the storage periods ex-tended. The n-3 fatty acid content of T3 was the highest among all treatments. The n-6 fatty acid content of breast meat was lower than that of thigh meat. The n-6 fatty acid content of the breast meat was slightly lower than that of the thigh meat.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

• Nutritional Sciences
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• v.9 no.1
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• pp.9-13
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• 2006

The differential effects of various fatty acids such as n-3 and n-6 types or degrees of unsaturation on the CYP2E1 induction and the production of lipid peroxidation (LPO) were investigated. The CYP2E1-transduced human hepatoma HepG2 cells (E47) were cultured in RPMI 1640 media containing different concentrations of various fatty acids up to 48 h incubation compared to 04 cells and CYP2E1-null cells. Treated fatty acids were linoleic acid (LA:n-6, C18:2), arachidonic acid (AA:n-6, C20:4) and docosahexaenoic acid (DHA:n-3, C22:6). The cell survival rate was decreased corresponding to the degree of unsaturation (LA>AA $\cong$DHA) and to LPO production in E47 and 04 cells. The four or five unsaturation degree of fatty acids, AA and DHA, caused time- and dose-dependent cell death in E47 cells but not as much as in C34 (without CYP2E1), suggesting an important role of CYP2E1 in the DHA mediated damage. In the levels of lipid peroxides (LPO), AA also elevated LPO by 3- and 5- fold compared to DHA or LA treated E47 cells. However, AA did not increase LPO until 48 h incubation in C34 cells. In conclusion, the polyunsaturated fatty acids induced CYP2E1 induction might be changed by the elevated levels of lipid peroxide (LPO) and oxidative stress through the connection of CYP2E1 and degrees of unsaturated fatty acids.

• Analytical Science and Technology
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• v.20 no.5
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• pp.434-441
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• 2007

The aim of this paper is to investigate composition of fatty acids in sweat on purpose of latent fingerprint detectant developing and crime evidence searching. Fingerprint from 5 male donors (aged 29-50 years) were collected. We identified fatty acid components on sweat using methylester mixture (37species) as standard fatty acid and analyzed them by GC-FID. As donor was aged, the level of total fat was found to decrease markedly (aged 20-30 years: 56.4-72.0 %, aged 50 years : 32.4-45.4 %). We identifided 28 species fatty acid, primarilly C16:0(palmitic acid), C16:1 (palmitoleic acid), C18:1n9c(oleic acid), C18:0 (stearic acid), C14:0 (tetradecanoic acid) and all sweats were found to contain C12:0 (lauric acid), C15:0 (pentadecanoic acid), C18:2n6c (linoleic acid), C18:2n6t (linolelaidic acid), C20:0 (arachidic acid), C24:0/C20:5n3 (lignoceric acid/eicosapentaenoic acid), but with differing frequencies and at varying levels. C14:1 (myristoleic acid), C15:1 (pentadecenoic acid), C21:0 (heneicosanoic acid), C22:1n9 (erucic acid) were often observed in sample. Ratio of saturated and unsaturated fatty acid was from 0.94:1 to 2.6:1. And decrease of total fatty acids components caused by loss of saturated fatty acid and monounsaturated fatty acid. In case of sweat amino acids, we detected serine ($0-31.9{\mu}L/mL$), threonine ($0-26.2{\mu}L/mL$), glycine ($0-18.9{\mu}L/mL$) and 20-30 years old, highly protein intake ratio individuals increased (10 times) than 50 years old. We observed greatly individual characterization of amino acid compounds in sweat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.469-475
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• 1994

Lipid content and fatty acids composition of anchovy sauce were investigated during fermentation at $20^{\circ}C\;and\;37^{\circ}C$ for 120 days. Total lipid(TL) of raw anchovy was composed of $80.8\%$(1.98g/100g) of non-polar lipid(NL), $19.2\%$ (0.47g/100g) of phospholipid(PL) The contents of TL, NL and PL in the anchovy sauce decreased during fermentation, but the ratio of NL/TL increased from $81.1\%\;to\;90.0\%$ while that of PL/TL decreased from $18.9\%\;to\;10.0\%$. The major fatty acids in TL and NL fractions of fermented anchovy sauce were 16:0, 18:0, 18:1n-9, 16:1n-7, 18:1n-7, 20:5n-3 and 22:6n-3, 22:6n-3 was highest in the PL fraction regardless of temperature or fermentation time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.445-453
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• 1994

Rainbow trout, Oncorhynchus mykiss, were cultured with different levels of carotenoids in odor to investigate the feeding effect of ascidian tunic extracts on the liver fatty acid compositions of them. Dominant monoenoic fatty acids of the ascidian tunic extracts were 16:1n-7($5.9\%$), 18:1n-9($21.9\%$), and 18:1n-7($3.5\%$) and polyenoic fatty acids of them were linoleic(18:2n-6, $14.2\%$), eicosapentaenoic(20:5n-3, $3.5\%$), and docosahexaenoic acid(22:6n-3, $8.3\%$). The compositions of fatty acid in the liver lipids were affected by the tunic extract levels during the feeding. The percentage of monoenoic acids in extract diets was decreased, and that of n-3PUFA was increased during feeding 2 weeks. But the n-3PUFA contents were decreased in 4 weeks. The 20:4n-6 content in rainbow trout fed extract diet was higher than that in the control and pink diet groups. The rainbow trout fed with ascidian tunic extracts showed an increase of essential fatty acids in the fish tissue, compared to the control or pink diet feeding groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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• pp.144-153
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• 2014

Both docosahexaenoic acid (DHA, 22:6n-3) and eicosapentaenoic acid (EPA, 20:5n-3) have attracted increasing attention since the first epidemiological report on the importance of n-3 essential fatty acids. Lipids in microbial cells play various biological roles and, consequently, much research has been carried out on their role in cell physiology. The lipid composition of microorganisms can exhibit considerable variations depending on environment. The effects of culture conditions, temperature (15, 20, 24, 28, 32 and $36^{\circ}C$), salinity (10, 20, 30, 40 and 50 psu), pH (pH5, 6, 7, 8 and 9), rotation speeds (50, 100, 150 and 200 rpm), carbon sources, nitrogen sources and C/N ratio on the production of docosahexaenoic acid, fatty-acid profiles, and acids secreted to the broth culture by the oleaginous microorganism, Schizochytrium mangrovei (KCTC 11117BP), were studied. Temperature (initially $28^{\circ}C$), salinity (20 psu), pH (pH7), rotation speeds (100 rpm), organism fatty acids, and secreted acids in the broth were varied during cultivation of S. mangrovei. At pH 7.0, S. mangrovei was able to accumulate lipids up to 40% of its biomass, with 13% (w/w) DHA content. The monosaccharides glucose and fructose, and yeast extract were suitable carbon and nitrogen sources, respectively. The primary omega-3 polyunsaturated fatty acid produced was docosahexaenoic acid.