• Korean Journal of Pharmacognosy
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• v.18 no.1
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• pp.5-13
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• 1987

Male rats were fed diets containing perilla oil, sardine oil or corn oil for 15 weeks in order to investigate their antithrombotic effects. Rats given perilla oil and sardine oil diets showed significantly longer bleeding time, and lower level of malondialdehyde generation during thrombin-induced aggregation of platelets than rats given corn oil. With regard to the composition of platelet fatty acid, the ratio of eicosapentaenoic acid(EPA) $(20:5{\omega}3)$ to arachidonic acid $(20:4{\omega}6)$ of perilla oil, sardine oil and corn oil treated rats were 0.54, 0.96 and 0.01, respectively, suggesting that linolenic acid $(18:3{\omega}3)$ of perilla oil was metabolized to EPA which is known to have antithrombotic activity.

• Journal of Nutrition and Health
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• v.20 no.5
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• pp.350-366
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• 1987

This research was designed to study the effect of Korean dietary lipids on the lipid metabolism and the immune function in young rats . The three different lipid sources were compared lard, perilla oil and fish oil. Three different levels of lipid in the diet, 2%, 15% and 30%,on the weight basis, were included. After four weeks feeding, the rats were sacrified and blood sample was collected to analyze for the total lipid, TG and cholesterol contents in serum. The HDL fraction in serum was seperated by the electrophoresis of lipoproteins. The immune responses were measured by the blastogenesis of spleen lymphocyte stimulated by PHA and in serum were measured. The following results were obtained. Lower body weight gain was shown in 30% lipid diet fed group on the isocaloric basis. In concerning the different dietary lipid sources, there were significantly lower boyd weight gain in fish oil than in perilla seed oil and lard group in 30% lipid groups. Deposition of body fat expressed by epididymal fat pad in serum were significantly different among perilla seed oil, lard and fish oil groups. Perilla seed oil group showed lowest level of total lipid and TG in serum regardless of dietary fat level. The feeding perilla seed oil to rats was resulted in lower serum cholesterol levels than lard in all three levels of fats tested. The HDL fraction was elevated in perilla seed oil group at the high fat level. The stimulating responses of lymphycotes by PHA did not seem to be influenced by different dietary fat sources. However, conA mitogenic responses was significantly increased in perilla seed oil group. The lower level of perilla seed oil (2%, 15%) showed slightly higher responses of ConA, indicating that lower level of perilla seed oil might have stimulatory response on the immune response. The number of antibody forming cells of spleen against SRBC was increased in 30% fat level for all the three kind of fats. However, no effect has been found in plaque forming cell response by the differences in dietary fat sources. There were no significant differences in serum IgG and IgA levels in all dietary groups.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.160-164
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• 1993

The antioxidant activity of ethanol extracts from defatted perilla flour was investigated by measuring peroxide value of perilla oil during storage at $45^{\circ}C$. The antioxidant activity of ethanol extracts was also compared with BHA, BHT and tocopherol. Anti-oxidant activity of ethanol extracts was also examined in corn oil and lard. The ethanol extracts contents of defatted perilla flour and the original perilla seed were 7.69 and 4.56% respectively. The antioxidant activity of ethanol extracts was superior to that of 0.02% BHT, BHA and tocopherol in the perilla oil substrate, merely in concentration of one-twentieth as much as that contained in original perilla oil seeds. The fractions of non-polar solvent (hexane and chloroform) obtained from silicic acid column chromatography are less effective than that of polar solvent as an antioxidant. Antioxidant activity of partially purified ethanol fraction is slightly inferior to that of original crude ethanol extracts. Ethanol extracts were also effective in corn oil and lard almost same as in perilla oil. The total phenolic compound contents of crude ethanol extracts and partially purified ethanol fraction were 9.3, 6.4%, respectively.

• Plant Resources
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• v.6 no.3
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.75-81
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• 1986

In order to investigate the effect of file fish oil and perilla oil on lipid components in serum and liver of rats on hypercholesterolemic diet, concentrations of total cholesterol, triglyceride and phospholipid in serum and liver were measured along with high density lipoprotein cholesterol concentration of the serum. Body weight gain and amount of food intake did not differ significantly among different dietary groups. Concentration of total-cholesterol in serum was significantly lower with 5% lard+5% soybean oil, 5% lard+5% perilla oil and 5% lard+5% file fish oil diets than with 10% lard diet. High density lipoprotein cholesterol concentration was highest in 5% lard+5% file fish oil group. Ratio of high density lipoprotein cholesterol to total cholesterol was highest in 5% lard +5% file fish oil group. Concentrations of total cholesterol in liver were not significantly different among all groups, but were slightly low in 5% lard+5% file fish oil and 5% lard+5% perilla oil groups. Concentration of serum triglyceride was significantly lower in 5% lard+5% soybean oil and 5% lard+5% perilla oil groups compared with 10% lard group. Concentration of serum phospholipid was lowest in rats on 5% lard+5% file fish oil diet and was lower in 5% lard+5% soybean oil and 5% lard +5% perilla oil groups than in 10% lard group. Concentration of triglyceride and phospholipid in liver were not significantly different among all groups. but tended to be relatively low in rats on 5% lard+5% perilla oil diet, In conclusion, the results suggest that perilla oil and file fish oil have depressing effects on serum levels of total cholesterol, triglyceride and phospholipid.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.8-13
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• 2012

Effects of UV irradiation on lipid oxidation in perilla seeds and perilla oil were evaluated by determining the contents of peroxides, conjugated dienoic acids, and thiobarbituric acid reactive substances, and analyzing fatty acid composition. Tocopherols and polyphenol contents were also determined. Perilla seeds were unroasted or roasted at $180^{\circ}C$ for 20 min, and perilla oil was obtained by pressing the roasted perilla seeds. Lipid oxidation during UV irradiation was higher and faster in perilla oil than that in perilla seeds, with a slight loss of linolenic acid. Unroasted perilla seeds were more oxidation-stable than roasted seeds. Tocopherols and polyphenols were degraded during UV irradiation, with a higher degradation rate observed in unroasted perilla seeds than in roasted ones. Antioxidant concentration dependency of the lipid oxidation during UV irradiation was higher in perilla oil than that in perilla seeds, and the contribution of polyphenols to oxidative stability was higher than that of tocopherols in all samples.

• Journal of Food Hygiene and Safety
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• v.3 no.2
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• pp.59-63
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• 1988

A technique of high-performance liquid chromatography (HPLC) was applied to tbe detection and estimation for composition of linseed oil, perilla oil and soybean oil in edible sesame oil. Tbe triglycerides were separated into five peaks in sesame 011, seven peaks in linseed oil, perilla oil and soybean oil by HPLC. From the resulls separated by HPLC on the basis of PN (partition number), tbese observations indicate tbat adullerants linseed oil, perilla oil and soybean oil in sesame oil for the ratio of minimum 4%, respectively can be detected. As a resull, it was suggested that tbe use of HPLC can provide more detailed Information concerning adulteration of sesame all.

• Journal of the Korean Applied Science and Technology
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• v.2 no.2
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• pp.21-24
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• 1985

The effects of dietary magnesium, calcium on the serum cholesterol concentration in rabbit was studied for a period of 21 days using isocalorids and isonitrogenous basal diet. It is investigated that the serum cholesterol level lowering by feeding with calcium, magnesium, sesame oil and perilla oil, did not appeared but perilla oil and magnesium feeding group appeared a little bit lowering. There was no effect for the total protein, but there was some sort of effect for albumin and globulin. Particulary, alpa-globulin was increased by calcium, magnesium, sesame oil and perilla oil feeding groups. The esterified cholesterol was increased at the magnesium and perilla oil diet group. It is also, investigate that there is almost no effect for the electrolytes concentration and transport phenomena in the cell through magnesium, calcium, sesame oil and perilla oil diet groups.

• Journal of Nutrition and Health
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• v.9 no.4
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• pp.19-27
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• 1976

Perilla (frutescens) seed oil, which is widely used as a source of vegetable oil in Korea, contains a strikingly large amount (58.4% of total fatty acids) of polyunsaturated linolenic acid (18 : 3) which is one of the essential fatty acids. Our hypothesis was that vitamin E contained in this oil would not be enough to prevent peroxidation of this polyunsaturated oil. A comparative study was carried out using rats and chicks devided into seven groups with various diet combinations emphasizing fat sources for the period of four weeks. The level of fat in each diet was 15% and animals were fed ad libitum. Various diet combinations were as follows; perilla seed oil and sesame seed oil with and without vitamin E supplementation, tallow as a saturated fat source and perilla seed hull group (10% at the expense of carbohydrate). The fat constituents of control group were consisted of 50% vegetable oil and 50% animal fat. A few important findings are as follows: 1. Rats fed perilla seed oil lost their hair focally around the neck and suffered from a bad skin lesion at the same place. In chicks, yellow pigmentation both of feather and of skin was clearly observed only in groups fed perilla seed oil with or without vitamin E supplementation. The basis of biochemical mechanisms of this phenomena remains as an important research interest. 2. The mean value for hematocrit was significantly lower for the chicks fed perilla seed oil than for those fed control diet. This result seems to be attributable to the effect on the red cell membrane known as peroxidation-hemolysis of vitamin E deficiency. 3. The serum cholesterol level was higher for the rats fed perilla seed oil than for those fed control diet, whereas in chicks the group fed perilla seed oil showed lower value than the control group indicating that different animal species could vary in their responses to the same diet. 4. In pathological examinations, the sign of hepatic fibrosis was seen in the perilla seed hull group and it was noticeable that the level of hepatic RNA was significantly increased in the rat recovering from vitamin E deficiency. It is hoped that more detailed studies on perilla seed oil and hulls will soon be carried out in many aspects especially i) at various levels of fat in the diet, ii) in relation to dietary selenium level and iii) to find an optimum level of dietary essential fatty acids in terms of P/S ratio using various animal species. In the mean time, the public should be informed to preserve this particular oil with care to minimize fatty acid oxidation and should be discouraged from overconsuming this oil. This study was supported by UB (United Board) Research Grant (Graduate School, Yonsei University, Seoul, Korea)

• Journal of Nutrition and Health
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• v.27 no.6
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• pp.552-562
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• 1994

The study was designed to observe the effect of different dietary fats on the incidence of colorectal tumor and in vivo cell proliferation in colon carcinogenesis. Male Sprague Dawley rats were intrarectally infused with chemical carcinogen(methylnitrosourea, MNU) and fed 16%(w/w) fat diet containing one of dietary fats(beef tallow, corn oil, perilla oil) for 30 weeks. To measure in vivo cell proliferation, the incorporation of 5-bromo-2-deoxyuridine(BrdU) into DNA was localized using the monoclonal anti-BrdU antibody. Large number of tumors were found in the distal colon and tumor incidence was increased in the order of perilla oil(57.7%)$\alpha$-linolenic acid rich in perilla oil could have a protective effect against colon cancer compared to saturated fatty acid or n-6 linoleic acid.