• The Korean Journal of Community Living Science
• /
• v.15 no.1
• /
• pp.77-83
• /
• 2004

The aim of this study was to investigate the effects of L-carnitine on the components of serum and liver and the effects on the anti-oxidant system. For this purpose, five experimental groups were setup. For fat source, perilla oil enough with unsaturated fatty acid and beeftallow enough with saturated fatty acid were supplemented together with L-carnitine to the rats. Five experimental groups kept eight Sprague-Dawley rats respectively, They were co group supplemented with basic diet or AIN-93, PO group supplemented with perilla oil, POC group supplemented with perilla oil and L-carnitine, BT group supplemented with beeftallow, and BTC group supplemented with beeftallow and L- carnitine. The results are. 1) Weight gain, food intake and FER were not different significantly among the experimental groups. 2) Significant difference was observed in serum total lipid(P<0.05), serum triglyceride(P<0.05), serum total cholesterol (P<0.05)and serum LDL cholesterol(P<0.05). Serum total lipid and serum triglyceride were significantly low in the groups supplemented with L-carnitine. Serum total cholesterol showed difference with the supplementation of L-carnitine in BTC only. LDL cholesterol showed no significant difference with the supplementation of L-carnatine, but total values of LDL-cholesterol were high in groups supplemented with beeftallow. 3) Total cholesterol in liver was low in POC group with the supplementation of L-carnitine however, there was no difference in BTC group with the supplementation of L-carnitine. In summary, dietary L-carnitine did not influence the weight gain, food intake and food efficiency ratio among the experimental groups, but had an effect of lowering the serum total lipid and triglyceride significantly in both groups which were supplemented with L-carnitine. The effect of lowering of sew total cholesterol with the supplementation of L-carnitine in beeftallow group(BTC) only. The effect of lowering of liver total cholesterol with the supplementation of L-carnitine in perilla oil group(POC) only.

• Journal of Nutrition and Health
• /
• v.15 no.1
• /
• pp.30-38
• /
• 1982

Experiments were carried out in order to compare the natural antioxidants in the acetonitril extracts of raw and baked seeds of Korean sesame and perilla by thin layer and gas chromatography. The sample was dissolved in n-pentane and extracted with acetonitril and the acetonitril extract was separated by thin layer chromatography using silica gel. The spots were detected by spraying with 2, 6 -dichloroquinone -4-chlorimide, phosphomolybdic acid and dimethylamine as chromogenic reagents. Natural antioxidant, such as ${\delta}-tocopherol$ detected in raw and baked sesame and perilla seed oil by TLC and sesamol was detected only in raw and baked sesame seed oil by GC.

• Korean Journal of Pharmacognosy
• /
• v.16 no.4
• /
• pp.210-213
• /
• 1985

Callus was derived from the leaves of Perilla frutescens var. acuta which is commonly cultivated in Korea. It has been found that the light decreased the growth rate of the callus but rather increased the contents of essential oils. The addition of one ppm of 1-naphthyl acetic acid and 5ppm of kinetin in the medium caused the increased production of essential oils.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.4
• /
• pp.312-319
• /
• 1991

This study was designed to observe the effects of the fish oil and some seed oils on the improvement of the lipid composition in rats. In order to induce the triglyceridemia in the rats of the Sprague-Dawley, 12% coconut oil and 3％ each of olive oil, lard, fish oil, perilla oil, corn oil, red pepper seed oil and evening primrose oil were administered to the rats for tweets. Total cholesterol concentrations of serum were lower in the fish oil, perilla oil and corn oil groups and by for higher in the red pepper seed oil and evening primrose oil groups than in the olive oil group(control group). HDL-cholesterol concentrations were a little higher in the red pepper oil and evening primrose oil groups. In the ratio of HDL-cholesterol concentrations to total cholesterol concentrations, all groups were higher percentage than the control group. Cholesteryl ester concentrations of serum were high in n-6 PUFA rich red pepper seed oil and evening primrose oil group. In the ratio of cholesteryl ester concentrations to total cholesterol, all groups(70.0~74.4%)were higher than the control group(62％). Phospholipid concentrations of serum were low in the fish oil and perilla oil groups and triglyceride concentrations were remarkably lower in the fish oil and evening primrose oil groups than in the control group. LCAT activities of serum were higher in the lard group than in the control group, but lower in the other groups.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1994.06a
• /
• pp.142-143
• /
• 1994

• Korean Journal of Food Science and Technology
• /
• v.22 no.3
• /
• pp.350-356
• /
• 1990

Functional properties such as nitrogen solubility, emulsifying property, foaming property, and water and oil absorption of sesame and perilla protein isolates were determined at pH range of 2-10 and ionic strength of 0-0.5M NaCl. Nitrogen solubility of protein isolates in distilled water showed minimum value at pH6.0 in sesame and at pH 4.0 in perilla and soybean protein isolates, and significantly increased above pH 8.0 in all samples. Addition of 0.1M NaCl solution increased nitrogen solubility, however, decreased in 0.5M NaCl solution. Emulsion activities of all the protein isolates showed minimum value at pH 4.0 and increased in 0.1M NaCl solutions while it was reduced in 0.5M NaCl solutions. The perilla protein isolate showed higher emulsion activity than that of soybean and sesame protein isolates at above pH 6.0. Foaming capacities of sesame and perilla protein isolates were lower than soybean protein isolate and generally all of the samples showed higher profiles in NaCl solutions. The foaming stability of soybean isolate decreased abruptly in 10min, while it was slowly decreased for sesame and perilla isolates during initial 30 min. Oil absorption capacity of perilla protein isolate was higher than that of sesame and soybean protein isolates. Water absorption capacity was similar among the three samples studied.

• Tuberculosis and Respiratory Diseases
• /
• v.47 no.1
• /
• pp.123-126
• /
• 1999

We report a case of lipoid pneumonia in a 57-year-old man who had a history of ingestion of green perilla oil and residual neurologic deficit of cerebral infarction with right hemiparesis. Lipoid pneumonia was diagnosed by bronchoalveolar lavage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.5
• /
• pp.524-530
• /
• 1993

This study was designed to observe the effects of the feeding Platycodon grandiflorum, Codonopsis Ianceolata, perilla oil and safflower oil on the fatty acid composition in serum and liver of dietary hypercholesterolemic rats. Experimental groups mixed with 5% cellulose +10% lard (group 1, control group), 2% cholestyraemine +10% lard (group 2), 5% C. ianceolata+ 10% perilla oil (group 3), 5% P. grandiflorum＋10% perilla oil (group 4), 5% C. ianceolata+10% safflower oil (group 5) and 5% P. grandiflorum＋10% safflower oil (group 6) were administered to the male rats of the Sprague Dawley for 3 weeks. In the fatty arid compositions of serum total fatty arid, phospholipid, triglyceride and cholesteryl ester, the linoleic acid content was most in the PUFA and it was major fatty acid. Particularly, the other components except the phospholipid fraction in serum lipids were influenced by the fatty acid composition of the test lipids from the fact that linoleic acid content was remarkably more in the groups 5 and 6. In the fatty arid compositions of liver total fatty acid, phospholipid, triglyceride and cholesteryl ester, the linoleic acid content was more in the PUFA and so it was major fatty acid. Particularly, the arachidonic and eicosapentaenoic acid contents of phospholipid fraction in liver lipids were rather more. from the above research, fatty arid composition of serum and liver lipid components were influenced by the fatty acid composition of the test lipids from the fact that linoleic acid takes up the highest percentage.

• Horticultural Science & Technology
• /
• v.31 no.2
• /
• pp.231-238
• /
• 2013

Perilla frutescens, which comprises var. frutescens and var. crispa, has been cultivated traditionally in Asian countries as an edible oil, leaf vegetable, and medicinal crop. To evaluate the lipophilic phytonutrient properties of P. frutescens, we selected 54 Perilla accessions [19 landraces of var. frutescens (FL), 22 weedy type var. frutescens (FW), 9 weedy type var. crispa (CW), 2 cultivars of var. frutescens widely cultivated for seed oil (FCS), and 2 cultivars of var. frutescens cultivated as a leaf vegetable (FCL)] and analyzed their seeds and leaves for vitamin E, squalene, and phytosterols. Among the four vitamin E isomers analyzed, ${\gamma}$-tocopherol was the major form of vitamin E in seeds, whereas ${\alpha}$-tocopherol was the major form in leaves of all types of P. frutescens. The highest total vitamin E content in seeds was present in FL ($170.0mg{\cdot}kg^{-1}$), whereas that in leaves was highest in FCL ($358.1mg{\cdot}kg^{-1}$). The highest levels of squalene in seeds and leaves were in FL ($65.5mg{\cdot}kg^{-1}$) and CW ($719.3mg{\cdot}kg^{-1}$), respectively. Among the three phytosterols, ${\beta}$-sitosterol occurred in the highest amount in both leaves and seeds of all of the crop types. Phytonutrient contents were comparatively higher in leaves than in seeds of all crop types. All of these results suggest that the consumption of leaves and seeds of Perilla crops could be beneficial to human health, as Perilla possesses considerable amounts of various lipophilic compounds.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.767-773
• /
• 2014

In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.