• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1033-1038
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• 1997

Antioxidant effect of several antioxidative components on the high purity $\alpha$-linolenic acid(HALA; ALA, 78.1%) ethyl ester concentrated from perilla oil were investigated by measuring weight-gains and peroxide value(POV) during storage at 5$0^{\circ}C$, 23$^{\circ}C$ and 4$^{\circ}C$. Amounts of antioxidant components were 0.2g/kg HALA ethyl ester for sesamin, sesangolin and butylated hydroxytolune(BHT), and 0.1g/kg for sesamol and 100g/kg for ether extracts from perilla seed. The oxidative stability of HALA ethyl ester was particularly increased by adding sesamol, ether extracts and BHT, but sesamin and sesangolin scarcely showed an antioxidant effect. POV on the HALA ethyl ester added sesamol and ether extract was less than 15.0meq/kg by 9 weeks of storage at 23$^{\circ}C$. However, in the case of low temperature storage at 4$^{\circ}C$, all the samples estimated showed less than 7.0meq/kg in POV by 5 months. Consequently, sesamol and ether extracts were recognized as available antioxidant components on the HALA ethyl ester from perilla oil.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.257-267
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• 2007

The possibility of rapid non-destructive qualitative and quantitative analysis of vegetable oils such as perilla, com, soybean and rapaseed oils in sesame oils was evaluated. A calibration equation calculated by MPLS(Modified Partial Least Squares) regression technique was developed and coefficients of determination for perilla oil, com oil, soybean oil and rapaseed oil contents were 0.9992, 0.9694, 0.9795 and 0.9790 respectively. According to the data obtained from validation study, $R^2$ of contents of perilla, com, soybean, rapaseed oils were 0.997, 0.848, 0.957 and 0.968, and SEP of content of them 0.747, 5.069, 3.063 and 3.000 by MPLS respectively. The results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the rapid and simple measurement of sesame oil mixed with other vegetable oils. The detection limits of the NIRS for perilla oil, com oil, soybean oil and rapaseed oil were presumed as 2%, $15{\sim}20%,\;15{\sim}20%$ and 10%, respectively.

• Journal of Nutrition and Health
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• v.25 no.7
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• pp.555-568
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• 1992

This study was to compare the effects of dietary n-6 and n-3 fatty acids and fat unsaturation on plasma lipids and chemical composition of VLDL and LDL fraction and lipogenic enzymes activity in rat liver under the conditions providing 1) a similar amount of n-6, n-3 fatty acids(LA, ALA, EPA+DHA) in diets and 2) the various degree of fat unsaturation. Male Sprague-Dawley rats weighing 420g were treated for 6-n with six experimental diets providing 25% of energy as fat and which were different only in fatty acid composition. The fats used for a source of each fatty acid were beet tallow for saturated fatty acid corn oil for n-6 linoleic acid(LA) perilla oil for n-3 $\alpha$-linolenic acid(ALA) and fish oil n-3 eicosapentaenoic acid (EPA) and n-3 docosahexaenoic acid(DHA). Plasma cholesterol level was increased by corn oil to compare with beef tallow but was decreased by perilla oil or fish oil. Plasma TG level was significantly decreased by perilla oil or fish oil. Fish oil significantly reduced the level of HDL-Chol and the proportion of Chol in LDL fraction and that of TG in vVLDL fraction. Overall there was a singificant negative correlation between the level of each plasma lipid(Chol TG, VLDL-TG, LDL-C) and the degree of fat unsaturation. However this rerlationship is not always true when compared the hypolipidemic effect of each fatty acid at a similar level of fat unsaturation. There was a trend such taht glucose 6-P dehydrogenase 6-phosphogluconate dehydrogenase and malic enzyme activites were reduced by n-3 fatty acids. Perilla oil significantly increased the incorporation of c20:5 and c22:5 into liver tissue and fish oil suignificantly increased the incorporation of c20:5, c22:6 into liver tissue and the effect of long chain n-3 fatty acid incorporation was greater by fish oil. therefore the hypotriglyceridemic effect of n-3 fatty acid could be resulted from the interference of hepatic lipogenesis by long-chain n-3 fatty acids and the reduced proportion of TG in VLDL fraction and its effect was greater by n-3 EPA+DHA than n-3 ALA even though plasma Chol and TG levels were also influenced by the degree of dietary fat unsaturation.

• Journal of Nutrition and Health
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• v.26 no.7
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• pp.839-850
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• 1993

This study investigated the hypolipidemic and antithrombotic effects of linolenic acid derived from Korean perilla oil. The experimental rats(male, Sprague-Dawley) were divided into 5 groups using a Randomized Complete Block Design and fed one of the five following diets : DO*/O#. D4/O, D4/4, D4/8, or D4/20(D*/# represents the ratio of linoleic to linoenic acid as the percentage of total dietary energy intake) for 4 or 8 months. Bleeding time and whole blood clotting time were determined and the composition of serum and platelet lipids analyzed. Comparisons from the DO/O to the D4/20 group showed that serum lipids (total lipid, triglyceride, total cholesterol, and HDL-cholesterol) gradually decreased with increasing linolenic acid intake - the hypolipidemic effect. The composition of platelet fatty acids[the ratio of eicosapentaenoic acid(EPA)/arachidonci aci(AA)] increased gradually with increasing linolenic acid intake. Higher linolenic acid intake increased bleeding time and whole blood clotting time, and decreased malondialdehyde(MDA) production in the platelets, though no significant differences. These results suggest that linolenic acid derived from perilla oil appears to suppress the conversion of linoleic acid to AA and the EPA transformed from linolenic acid appears to suppress the conversion of AA to TXA2. Since TXA2 is a platelet-aggregating and vasoconstricting agent, the redulction of TXA2 released by platelets with increasing intake of perilla oil containing a lot of linolenic acid confers an antithrombotic effect.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.185-189
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• 1989

Effect of perilla oil on the fatty acid composition, ACAT and HMG-CoA reductase in the liver microsomes, or cholesterol and protein in serum of rabbit were examined. 1. The content of total protein in serum was almost same amount of both groups, but ${\alpha_1}-globulin$ and r-globuline were incresed or ${\beta}-globulin$ was decresed compared with control. 2. The content of high density lipoprotein incresed, and the content of low density lipoprotein decresed in lipoprotein. 3. Total cholesterol and triglyceride were decresed, and the content of phospholipid was incresed. 4. Perilla oil did not effect for changing blood glucose and $Na^+,\;K^+$ electrolytes. 5. Perilla oil did not effect for changing serum GOT and GPT in rabbit. 6. The activity of ACAT decresed and the activity of HMG-CoA reductase incresed. The activity of ACAT and HMG-CoA reductase in liver microsomes were reciprocal. 7. There were arachidonic acid 20:4, eicosapentaenoic acid 20:5, and docosahexaenoic acid 22:6 in the liver microsomes of rabbits. These highly polyunsaturated fatty acids were convented from linolenic acid 18:3 n-3.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.383-389
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• 2016

Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at $180^{\circ}C$ for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at $180^{\circ}C$ was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at $180^{\circ}C$ with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.

• Journal of Applied Biological Chemistry
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• v.42 no.4
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• pp.175-179
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• 1999

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.112-121
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• 1996

The study was designed to observe the effect of blend fat calculated from the foods consumed in Korean with those of perilla oil, beef tallow and corn oil on colonic mucosal phospholipid fatty acid composition and the levels of TXB2 and diacylglycerol (DAG) which were known as biomarkers for cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1, 2-dimethylhydrazine (DMH)-treated group, and each group was subdivided into four groups. The experimental diets contained one of four dietary fats, blend fat (BF), perilla oil(PO), beef tallow (BT) or corn oil (CO), at 15% (w/w) level. At the same time, each rat was injected with saline for control group or DMH twice a week for 6 weeks to give total dose of 180mg/kg body weight. DMH injection, regardless of the type of dietary fats, significantly increased the levels of PGE2 and TXB2 in colonic mucosal layer compared to control (p<0.01). However, the level of eicosanoids was influenced by the types of dietary fats in both control and DMH group. In control groups, colonic mucosal level of TXB2 was higher in beef tallow group, but lower in perilla oil group compared to that of blend fat (p<0.01). In DMH groups, the level of TXB2 was higher in beef tallow and corn oil groups(p<0.05). The level of PGE2 showed the same trends with TXB2 and beef tallow most significantly increased the level of PGE2. DMH treatment did not influence on tissue fatty acid profile, which was directly reflected by dietary fatty acid composition. Proportions of C18 : 2 in colonic mucosal phospholipid well reflected dietary level of C18 : 2 showing the order CO>BF>PO>BT. The precentage of arachidonic acid(AA) in mucosal phospholipid was the highest by CO adn BT groups and the lowest by PO group. The incorporation of $\alpha$-linolenic acid in colonic mucosal phospholipid in perilla oil group was negatively correlated to the content of AA. Dietary level of C18 : 2 might not be the only controlling factor for the production of eicosanoids in colonic mucosa layer and might function with $\omega$3 fatty acids. The level of DAG was significanlty lower in PO group than that of BT group. Therefore, $\omega$3 $\alpha$-linolenic acid rich perilla oil could be very important dietary sourec in controlling eicosanoid production DAG level in cloln and recommenced to use more often in meal preparation to reduce the risk factor against colon cancer.

• Nutrition Research and Practice
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• v.14 no.5
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• pp.425-437
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• 2020

BACKGROUND/OBJECTIVES: Different fatty acids exert different health benefits. This study investigated the potential protective effects of perilla, olive, and safflower oils on high-fat diet-induced obesity and colon inflammation. MATERIALS/METHODS: Five-week old, C57BL/6J mice were assigned to 5 groups: low-fat diet (LFD), high-fat diet (HFD) and high-fat diet supplemented with-perilla oil (HPO), olive oil (HOO), and safflower oil (HSO). After 16 weeks of the experimental period, the mice were sacrificed, and blood and tissues were collected. The serum was analyzed for obesity- and inflammation-related biomarkers. Gene expression of the biomarkers in the liver, adipose tissue, and colon tissue was analyzed. Micro-computed tomography (CT) analysis was performed one week before sacrifice. RESULTS: Treatment with all the three oils significantly improved obesity-induced increases in body weight, liver weight, and epididymal fat weight as well as serum triglyceride and leptin levels. Treatment with perilla oil (PO) and safflower oil (SO) increased adiponectin levels. The micro-CT analysis revealed that PO and SO reduced abdominal fat volume considerably. The mRNA expression of lipogenic genes was reduced in all the three oilsupplemented groups and PO upregulated lipid oxidation in the liver. Supplementation of oils improved macroscopic score, increased colon length, and decreased serum endotoxin and proinflammatory cytokine levels in the colon. The abundance of Bifidobacteria was increased and that of Enterobacteriaceae was reduced in the PO-supplemented group. All three oils reduced proinflammatory cytokine levels, as indicated by the mRNA expression. In addition, PO increased the expression of tight junction proteins. CONCLUSIONS: Taken together, our data indicate that the three oils exert similar anti-obesity effects. Interestingly, compared with olive oil and SO, PO provides better protection against high-fat diet-induced colon inflammation, suggesting that PO consumption helps manage inflammation-related diseases and provides omega-3 fatty acids needed by the body.

• Journal of Nutrition and Health
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• v.1 no.1
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• pp.19-25
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• 1968

In order to study the effect of source and level of the commonly used dietary fats on growth and metabolism of rats fed on low protein diet (rice diet) the weaning white rats were fed on various different experimental diets (see tables 1 and 2) during 11 weeks. The observations were made as follows : 1. Growth: (see table 3 and figures 1-9) In all dietary fats, among the 3 levels, 5% fat level is the best. Especially, the perilla oil group was remarkably good. 10% and 20% fat levels impaired the growth, consequently the growth rates of both 10% and 20% fat level groups were worse than those of Basal group (no fat added). However, 10% and 20% fat levels did not impaired the growth of VII group (10% soy flour added) In 5% fat level, the growth was good in sequence of perilla oil, tallow, sesame oil, soy oil and lard. 2. Feed consumption: (see table 3) In 20% fat level, the feed consumption was lowered. Generally, the feed consumption rate was proportional to the growth rate. In feed efficiency, 5% fat level was the best. 3. Liver weight: (see table 4) In liver weight per 100 G body weight, 20% fat level was the largest. This may be due to the poor body growth and liver fat accumulation. 4. Liver nitrogen: (see table 4) Generally, lower fat level groups showed liver nitrogen. Liver nitrogen is low in the groups of 20% fat level. 5. Liver fat: (see table 4) Generally, higher fat level groups showed higher liver fat. 6. Serum cholesterol: (see table 5) Generally, higher fat level groups showed higher serum cholesterol. Lard, sesame oil, and tallow groups showed higher level and soy oil and perilla oil groups showed lower level. Especially, perilla oil group showed remarkably lower level and VII group (10% soy flour added) showed lower level than VI group (same fat but no soy flour added).