• Korean Journal of Environmental Agriculture
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• v.7 no.1
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• pp.34-42
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• 1988

To investigate the effects of paper sludge on seasonal variations of volatile lower fatty acids in paddy soil, paper sludge was applied to pots at the rate of either 300, 600, 900 or 1,200 kg/l0a which was either preadjusted at a C/N ratio of 30 : 1 or not adjusted. The decomposition rate of paper sludge, the evolution of $CO_2$, and the fractions of volatile lower fatty acids in the soil were determined. The results are summarized as follows: 1. Paper sludge was decomposed to $35{\sim}44%$, and its C/N ratio was $55{\sim}82$, respectively, at 120 days after treatment. 2. The evolution of $CO_2$, in the soil was proportional to the amount of paper sludge added. Significant positive correlations were observed the $CO_2$ evolution was compared with the decomposition rate of paper sludge, and volatile fatty acid contents in soil. 3. Acetic, propionic, butyric, i-butyric, valeric and i-valeric acids were identified in all the soils investigated. The content of the total volatile fatty acids in the soil increased with as the application of paper sludge increased. The formation of the acids was the highest at 25 days after treatment, and thereafter the contents of the acids decreased as time elapsed. 4. The volatile fatty acids in the soil inhibited the growth of paddy rice in early stages. The contents of acetic, propionic and i-valeric acids in the soil negatively, correlated with the uptake of N, $P_2O_5$, $K_2O$, CaO, MgO and $SiO_2$ in the paddy rice at 25 days after transplantation. In addition, the uptake of $P_2O_5$ and CaO in the paddy rice negatively correlated with the content of butyric acid in the soil. 5. The content of total volatile fatty acids positively correlated with the content of $Fe^{++}$ and $Mn^{++}$ in the soil at 25 days after transplantation. A significantly positive correlation was observed between $Fe^{++}$ and acetic acid contents in the soil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.798-802
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• 1999

This study was performed to compare the effect of enrichement of rotifer and Artemia fed marine bacteria (Erythrobacter sp. S$\pi$-1) with those fed the different diets-(Super Selco, $\omega$-yeast and marine Chlorella) on the slime flounder larvae, Microstomus achne. Because the ratio of docosahexaenoic acid (DHA) to fatty acids in rotifer (dry weight $\%$) fed on Super Selco and ESP-SR including Erythrobacter sp. S$\pi$-1 was higher than that in rotifer fed marine Chlorella, the growth of the slime larvae fed the former showed better than the latter. And the ratio of DHA and highly unsaturated fatty acid (n-3 HUFA) to fatty acids in Artemia (dry weight $\%$) enriched by ESP-A including Erythrobacter sp. S$\pi$-1 were also higher than those in Artemia enriched by others or Artemia without enrichment. Larvae fed on Artemia enriched by ESP-A showed better growth and survival rate than those fed on Artemia enriched by others or Artemia without enrichment. With regard to dietary value of Erythrobacter sp. S$\pi$-1, its use could improve the quality of the live foods for the slime flounder larvae.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.232-238
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• 1988

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), when the refined sardine oil was mixed with soybean and other vegetable oils storage stability and the effect to the quality of the product was investigated. Addition of 1 volume of refined sardine oil to 4 volumes of soybean oil was recommended to yield 3 in P/S ratio and 1.5g of eicosapentaenoic and docosahexaenoic acid per 40g of the mixed oil for a good storage stability and as a dietary source of EPA requirement for atherosclerotic disease. When the unpurified vegetable oils, sesame oil and perilla oil, were mixed with the same volume of refined sardine oil the content of n-3 fatty acids was increased to $13.36\%\;and\;30.65\%\;%\;from\;0.27\%$ in sesame oil and $29.72\%$ in perilla oil. The n-3/n-6 ratios were also raised to 0.476 and 1.433 from 0.006 and 0.876. And these mixed oils were more stabilized than the refined sardine oil during storage at $30^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.

• Bulletin of the Korean Chemical Society
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• v.35 no.12
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• pp.3509-3513
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• 2014

Phospholipase D (PLD) catalyzed the generation of phosphatidic acid (PA) from phosphatidylcholine (PC) at the outer layer of the vesicles prepared through layer by layer via a double emulsion technique. The generation induced a curvature change in the vesicles, which eventually led them to fuse each other. The ratio of two-fatty-acid-tail ethanolamine (PE) to one-fatty-acid-tail ethanolamine (PE) was found to acquire the condition where the mixed-phospholipid vesicles were stable identically with pure two-fatty-acid-tail PC. The effect of the outer-layer mixture on the PLD-induced vesicle fusion was investigated using the fluorescence intensity change. 8-Aminonaph-thalene-1,3,6-trisulfonic acid disodium salt (ANTS) and p-Xylene-bis(N-pyridinium bromide) (DPX) were encapsulated in the vesicles, respectively, for the quantification of the fusion. The fluorescence scale was calibrated with the fluorescence of a 1/1 mixture of ANTS and DPX vesicles in NaCl buffer taken as 100% fluorescence (0% fusion) and the vesicles containing both ANTS and DPX as 0% fluorescence (100% fusion), considering the leakage into the medium studied directly in a separate experiment using vesicles containing both ANTS and DPX. The fusion data for each composition were acquired with the subtraction of the leakage from the quenching. From the monitoring, the vesicle fusion caused by the PLD reaction seems dominantly to occur rather than the vesicle lysis, because the composition effect on the fusion was observed identically with that on the change in the vesicle structure. Furthermore, the diameter measurements also support the fusion dominancy.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1030-1035
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• 2002

Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid oxidation. To determine the optimum condition for maintaining good quality cooked fish during storage, mackerels were broiled with salt or soysauce condiments, and the lipid oxidation during 12 days of storage at refrigerated condition was measured. Peroxide value of broiled mackerel group with salt significantly increased after immediate cooking and maintained higher value throughout the storage period compare to the soysauce-added group, but showed similar value to the control group. Conjugated diene content in the soysauce-group was lower than the control and salt-added groups. Malondialdehyde content of broiled mackerel increased twofold and showed similar values in soysauce-added and the control groups during storage, whereas increased in the salt-added group significantly. Fatty acid compositions of the three mackerel groups changed after cooking, whereas that of the control group was almost stable during storage. In comparison with raw mackerel, the ratio of PUFA and saturated fatty acids decreased significantly, and the content of n-3 family fatty acid decreased from 25.53 to 20.63% in salted broiled mackerel. Soysauce group showed no reduction of PUFA with increasing storage time and showed the highest ratio of n-3/n-6 among the three groups at 10 days storage. Results reveal soysauce condiment protects against lipid peroxidation of broiled mackerel. Maillard reaction products (MRPs) found in soysauce might be responsible for the inhibitory effect and is a good condiment for extending storage life of cooked fish containing high amount of PUFA.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.51-66
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• 1990

Six bands of domestic and American mayonnaises, four brands of Japanese mayonnaise and one home made mayonnaise were analyzed for chemical and fatty acid and sterol compositions. The results obtained as follows; 1. Moisture content was observed $13.3{\sim}22.4%$ of total samples, but H and L samples of American mayonnaise was observed 54.4 and 62.3% for the purpose of low caloried products. 2. Linoleic and linolenic acid were 50.3 and 7.9% and P/S ratio was observed $3.50{\sim}4.32$ over ideal ratio. 3. Cholesterol contents in O and N samples of Japanese mayonnaise were 166.07 mg/100 g product, 155.89 mg/100 g product. These figures are 3 times of domestic samples, and 4.8 times of American samples. Cholesterol content in home made mayonnaise was 90.75 mg/100 g product. 4. Little variation in stigmasterol content was observed among the brands of mayonnaise in contrast there was wide variation in sitosterol content ranged from 38.37 mg/100 g product to 409.16 mg/100 g product.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1007-1013
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• 2010

This study was conducted to evaluate the effects of dietary complex enzyme (${\beta}$-mannanase 800 IU/kg and xylanase 700 IU/kg) in a diet containing corn distiller's dried grain with soluble (DDGS) on meat quality and pork fatty acid composition. Ninety-six pigs ([(Landrace${\times}$Yorkshire)${\times}$Duroc], with an average body weight of 68.77 kg were used in the 8 wk growth assay. Dietary treatments included 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS and 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex. The pigs were allotted randomly into pens (n=4 per pen) with six replicate pens per treatment by a completely randomized design. Pigs were slaughtered at the end of the experiment and the loin muscle was obtained for meat quality. Meat pH (p<0.01), firmness (p<0.01) and redness (p<0.05) were higher in DDGS-supplemented diet than in the corn-soy bean meal diet. However, color, marbling, lightness, yellowness, thiobarbituric acid reactive substances, water holing capacity, driploss, cooking loss and loin muscle area were not significantly different among the diets. The pigs fed the DGGS-supplemented diet had higher total unsaturated fatty acids (UFA) and total UFA/saturated fatty acid (SFA) ratio of loin and backfat. The results indicate that a diet containing DDGS can influence pH, firmness, redness and total UFA concentration and total UFA/SFA ratio of meat and backfat, but that enzyme addition has no affect on meat quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.181-188
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• 1992

To study the effect of alginic acid on modulation of the aging process, Sprague-Dawley(SD) male rats were fed the diets containing 0, 3, 6 and $9\%$ alginic acid isolated from brown algae(Undaria pinnatifida) for 16 weeks. The effects of alginic acid on body weight, malondialdehyde(MDA) content, peroxidizability index, cholesterol and phospholipid levels, cholesterol/phospholipid(Ch/Ph) molar ratio, and fatty acid compositions in liver membranes were investigated. Increasing alginic acid level in diets did not alter food intakes but effectively decreased body weights gain(p<0.01-0.005). Malondialdehyde(MDA) contents of diets containing 6 and $9\%$ alginic acid were effectively decreased in ranges of $54.1-43.0\%$ in mitochondria, and $65.5-87.7\%$ in microsome compared with $100\%$ of control group. Cholesterol levels of all diets containing alginic acid were significantly decreased in ranges of $87.0-72.3\%$ in mitochondria, and $87.4-68.1\%$ in microsome compared with $100\%$ of control group. Phopholipid levels in microsome were significantly decreased by diets containing 3 and $ 6\%$ alginic acid but Ch/Ph molar ratios in both membranes were decreased by diets containing 3 and $6\%$ alginic acid. Increasing alginic acid level in diets significantly decreased total fatty acid but effectively increased linoleic acid in microsome except for diet containing $9\%$ alginic acid. These data on liver membranes suggest that alginic acid added to diets can modulate the physiological changes if the aging process.

• Journal of Marine Bioscience and Biotechnology
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• v.6 no.2
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• pp.123-130
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• 2014

Three types of artificial microparticle diets were developed for rotifer (Brachionus plicatilis) enrichment. The efficacies of enrichment with the artificial diets were evaluated and compared to those with commercial enrichment diets on the growth and survival of flounder larvae. Total lipid content was highest in the rotifer enriched with oil capsule (40.5% in dry weight). The n-3 highly unsaturated fatty acid (n-3 HUFA) content was also highest in the rotifer fed with oil capsule (7.08% in dry weight). The flounder larvae fed on the rotifer enriched with oil capsule showed the highest growth compared to those fed on any other enriched rotifer (P<0.05). The survival ratio of flounder larvae fed on the rotifers enriched with oil capsule and emulsion oil were higher than those fed on any other enriched rotifer (P<0.05). From the feeding study, the growth and survival of flounder larvae were enhanced by feeding rotifer enriched with oil capsule compared to rotifer enriched with any other diets. The rotifer fed on oil capsule containing high contents of n-3 HUFA. Therefore, a significant relationship between the growth and survival of flounder larvae and the n-3 HUFA content of rotifer could be obtained.