• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.81-87
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• 2007

This study was designed to evaluate the balance of fatty acids for the Korean style broiled beef and pork ingredient of the rate of mixture oil with sesame oil, soybean oil and perilla oil, by self-developed computer program. Each 3 kinds of Korean style broiled beef and pork by the rate of mixure oil with sesame oil, soybean oil and perilla oil, were evaluated by using the self-developed computer program. Contents of calories were 415.6kcal in Korean style broiled beef, 656.3 kcal in Korean style broiled pork. The mean of protein were 41.35g, Korean style broiled beef, 32.66g, Korean style broiled pork. The ratio of C/P/F ratio of Korean style broiled beef and pork, 21/ 40/ 39, 10/ 20/ 70. The mean P/ M/ S of fatty acids in Korean style broiled beef and pork ratio was similar $0.4{\sim}0.5/\;1.4{\sim}1.5/\;1$. The ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork using sesame oil was 54.3, 56.9 much higher than desirable $level(4{\sim}8)$. But the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef using mixture oil with sesame oil, soybean oil and perilla oil were 4.6, 4.2 desirable $level(4{\sim}8)$, Korean style broiled pork using mixture oil with sesame oil, soybean oil and perilla oil were 3.0, 6.2. It means the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork was improved of desirable level respectively by using the mixture oil with sesame oil, soybean oil and perilla oil, than using sesame oil.

• Environmental Analysis Health and Toxicology
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• v.3 no.3_4
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• pp.39-51
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• 1988

Effects of ${\alpha}$-tocopherol and perilla oil on the toxicity of polychlorinated biphenyls (PCB) in male rat were studied. Rats were fed ad libitum for 6 weeks with the animal diet which contains PCB 30 ppm and 100 ppm. Perilla oil (0.5 g/kg body weight) and ${\alpha}$-tocopherol (30 mg/kg body weight) were administered intraperitoneally twice a week for 6 weeks. Rats fed with PCB showed enlargement of liver and spleen, increase in aspartate aminotransferase, alkaline phosphatase, sereum lipid and cytochrome P 450 and decrease in body weight and glutathione. When perilla oil was administered to rats fed with PCB increase in aspartate aminotransferase, alkaline phosphatase, serum lipid and cytochrome P45O and decrease in body weight and glutathione were significantly augmented, compared to rats fed with PCB alone. This means that perilla oil potentiates the toxicity of PCB. On the other hand when ${\alpha}$-tocopherol was administered to rats fed with PCB increase in aspartate aminotransferase, alkaline phosphatase, serum lipid and cytochrome P45O and decrease in body weight and glutathione were signigicantly reduced, compared to rats fed with PCB alone. This means that u-tocopherol reduces the toxicity of PCB. From the above results, it may be concluded that PCB is metabolized by microsomal mixed function oxidase and the metabolite causes the toxicity and microsomal glutathione plays a role of protection on the toxicity of PCB.

• Culinary science and hospitality research
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• v.4
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• pp.129-146
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• 1998

The effects of vitamin E supplement on 15%(w/w diet) perilla or corn oils were studied in rat hepatocellular chemical carcinogenesis induced by modified Solt & Farber model, which consists of 20mg/kg body weight diethylintrosamine(DEN) injection, 3 weeks feeding of 0.02%2-acetylaminofluorene(2-AAF) and partial hepatectomy. The area of placental glutathione S-transferase(GST-P) positive foci tended to be smaller in perilla oil group had lower thiobarbituric acid reactive substances(TBARS) CONTENT. Fatty acid compositions in microsomal membrane were reflected by dietary fatty acid compositions, and not affected by carcinogen treatment or vitamin E supplement. By vitamin E supplement, linolenic acid contents of perilla oil group were much increased. By carcinogen treatment, membrane stability decreased significantly in corn oil, but maintained in perilla oil groups Vitamin E supplemental effect was noticed only in the corn-carcinogen group. Perilla oil may prevent hepatocarcinogenesis by maintaining membrane stability and by reducing cytochrome P-450 content. Vitamin E supplement did not seem to have the effect on hepatocarcinogenesis, but prevented lipid peroxidation, reduced cytochrome P-450 content and maintained membrane stability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.158-163
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• 2018

Perilla (Perilla frutescens var.frutescens) is an annual plant of the Lamiaceae family, mainly grown for obtaining oil by press extraction after roasting the seeds. Oil yield is one of its important traits, but evaluating this yield is time-consuming, requires many seeds, and is hard to adjust to pedigrees in a breeding field. The objective of this study was to develop a method for selecting high-oil-yield lines in a breeding population without oil extraction. Twenty-three perilla cultivars were used for evaluating the oil yield and seed traits such as seed hardness, seed coat thickness, seed coat proportion and crude fat. After evaluation of the seed traits of 23 perilla cultivars, the ranges of oil yields, seed hardness, seed coat thickness, seed coat proportion, 100-seed weight, and crude fat were 24.68-38.75%, 157-1166 gf, $24-399{\mu}m$, 15.4-41.5%, 2.79-6.69 g, and 33.0-47.8%, respectively. In an analysis of correlation coefficients, the oil yield negatively correlated with seed length, seed width, the proportion of seed coat, seed hardness, and 1000-seed weight, but positively correlated with crude fat content. It was observed that as the seed coat proportion increased, the seed coat thickness, hardness, and 1000-seed weight also increased. Multiple linear regression (MLR) was employed to find major variables affecting the oil yield. Among the variables, traits crude fat content and seed coat proportion were assumed to be indirect parameters for estimating the potential oil yield, with respect to a significant positive correlation with the observed oil yield ($R^2=0.791$). Using these two parameters, an equation was derived to predict the oil yield. The results of this study show that various seed traits in 23 perilla cultivars positively or negatively correlated with the oil yield. In particular, crude fat and the seed coat proportion can be used for predicting the oil yield with the newly developed equation, and this approach will improve the efficiency of selecting prominent lines for the oil yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.27-37
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• 1981

The effect in degree of saturation and unsaturation of dietary added oils on the serum cholesterol level in the rabbit was studied for a kperiod of 4 weeks using isocalories and isonitrogenous diets. The subject rabbits were divided into 10 feeding groups such as control-1 (Basal diet only), A group (Basal+sesame oil), B group (Basal+perilla oil), C group (Basal+soybean oil), D group (Basal+rice bran oil), Control-A(Basal+casein), A-1 group (Basal+sesame oil+ casein), B-1 group (Basal+perilla oil+casein), C-1 group (Basal+soybean oil+casein) and D-1 group (Basal+rice bran oil+casein). The results are summarized as follows: 1. Body weight gains per week of the perilla oil fed group were higher than anyother groups during the experimental period. 2. Food efficiency ratios for the group of perilla oil fed were 1.041, 0.781, 0.520 and 0.431 for 1st, 2nd, 3rd and 4th week, respectively. 3. In the group of perilla oil and Casein fed, food efficiency ratios for the experimental period were 0.887, 0.823, 0.489 and 0.437 for 1st, 2nd, 3rd and 4th week, respectively. 4. It is investigated that the food efficiency ratio for perilla oil fed groups was higher than the group of perilla oil and casein fed. 5. Calorie efficiency ratios for perilla oil fed group were 0.018, 0.036, 0.024 and 0.020 for 1st, 2nd, 3rd and 4th week, respectively. Calorie efficiency ratios for perilla oil and casein fed group were 0.028, 0.030, 0.024 and 0.020 for 1st, 2nd, 3rd and 4th week, respectively. 6. Serum cholesterol was 72.8mg% for the group of perilla oil (6gr) and casein(6gr) fed, and liver cholesterol was 460.5mg% for the same group. 7. Serum triglyceride was 130.7mg% for the group of perilla oil (6gr) and casein (6gr) fed. 8. Blood glucose was 40.34mg% for control-l and 96.4mg% for control-A, respectively. Blood glucose was 120.4mg% for group Band 1l0.7mg% for group B-1, respectively. 9. The degree of saturation/unsaturation for perilla oil (SFA/USFA) was 7.8/92.2 and nonessential fatty acid/essential fatty acid(NEFA/EFA) was 26.3/73.7. In this conditions, serum and liver cholesterol was lower than anyother conditions for this experimental period. 10. For the perilla oil fed group, serum cholesterol was 105.5mg% for pleic acid/linoleic acid(18.5/58.5) and 72.8mg% for linoleic acid/linolenic acid(15.2/58.5). In this group, triglyceride was 132.5mg% for oleic acid/linoleic acid and 130.5mg% for linoleic acid/linolenic acid. 11. There are positive correlation between serum cholesterol and saturated fatty acid $({\gamma}=0.78)$, and unessential fatty acid $({\gamma}=0.41)$. There are negative correlation between serum cholesterol and unsaturated fatty acid$({\gamma}=-0.78)$ and essential fatty acid$({\gamma}=0.77)$, respectively. 12. The range of most effective diet for serum cholesterol level lowering was nonessential fatty acid/essential fatty acid(26.3/73.7), saturated fatty acid/unsaturated fatty acid(7.8/92.2) and added oil (6gr)/added casein protein(6gr).

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.690-695
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• 1994

The perilla seed and the germinated perilla seed $(25{\sim}28^{\circ}C$, $2{\sim}3\;days)$ were extracted by n-hexane, and from the extracted oil the antioxidative components were separated, and then the effect of the change in the contents of antioxidative components by germination on the oxidative stability of the perilla oil was studied. The perilla oils were solved acetone and methanol, and kept at $-60^{\circ}C$ overnight and separated into the frozen oil fraction and unfrozen solvent soluble fraction. By comparing the antioxidative stability of the frozen oil fraction the antioxidative components in the perilla oil were found to be methanol soluble. The methanol soluble fraction of perilla oil was applied to silica gel column chromatography and the separated fractions were compared in terms of antioxidative activity. The fraction of n-hexane : ethyl acetate (7 : 3, v/v) showing the highest antioxidative activity was further separated by TLC. The components included in the band $(R_f\;0.71)$ showing the highest antioxidative activity was separated by HPLC. Four peaks were observed on the HPLC chromatogram and the peak areas were changed by germination (perilla seed : peak 1; 46.5%, peak 2; 25.6%, peak 3; 22.6%, germinated perilla seed : peak 1; 43.8%, peak 2; 20.6%, peak 3; 29.8%). The comparative change in the contents of these components was considered to be one factor affecting the antioxidative stability of perilla oil by germination.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.232-241
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• 1996

This study was designed to compare the effect of different dietary fats on plasma lipids, the degree of lipid peroxidation and the activity of antioxidant enzymes in RBC and liver rats treated with or wighout 1, 2-dimethylhydrazing (DMH). Male Sprague Dawley rats, at 7 weeks-old, were divided into control and DMH-treated grous, and each group was again subdivided into four were perilla oil (PO), blend fat (BF) containing ten different kinds of dietary oil, beef tallow (BT), corn oil (CO). At the same time, each rat was injected intramusculary with saline(for control) or DMH twice a week for 6 weeks to give total dose of 180 mg/kg body weight. Compared with BT feeding, BF reduced plasma total choesterol level and PO and Co reduced plasma TG levels (p<0.05). DMH injection decreased plasma cholesterol in all dietary groups. However, PO decreased tocopherol levels and increased TBARS levels in RBC compared to BT. The degree of hemolysis in PO group was higher than that of BT group (p<0.05 only in control group. Fatty acid composition of hepatic microsome was reflected by dietary fatty acid profile. The peroxidizability index and TBARS level in hepatic micorsome were significantly increased but tocopherol level was lowered in PO group compared to BT group. Activites of superoxide dismutase and glutathione peroxidase in RBC and hepatic cytosol were not influenced y dietary fats and DMH treatment(p<0.05). Overall, perilla oil rich in $\omega$3 $\alpha$-linolenic acid could be a very important dietary source in reducing plasma lipids and blend fat was also good dietary oil mixture in reducing plasma cholesterol. However, the degree of lipid peroxidation was greater in tissue by perilla oil feeding and it is very difficult to use only perilla oil as oil source for meal preparation, so that it could be suggested to use more perilla oil and fish to give an equal effect of blend fat in order to reduce the risk factors against cardiovascular disease.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.328-333
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• 1995

Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.242-248
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• 2013

Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n=10 per group) were fed powdered form diets containing oil and pyroligneous liquor for 60 days. The cholesterol level of the PP group ($96.71{\pm}25.75$ $mg/d{\ell}$) was lower than that of the COW group ($133.56{\pm}21.53$ $mg/d{\ell}$). Levels of triglyceride of COP, CFP, and CPP groups were $121.10{\pm}50.79$ $mg/d{\ell}$, $77.80{\pm}38.58$ $mg/d{\ell}$, and $92.40{\pm}33.04$ $mg/d{\ell}$, respectively (p<0.05). The dietary addition of olive oil increased the plasma lsevels of cholesterol and LDL-cholesterol. On the other hand, the dietary addition of flaxseed oil and pyroligneous liquor increased the plasma level of HDL-cholesterol and decreased the plasma levels of LDL-cholesterol and triglyceride compared with those of the control group. Further, the dietary addition of perilla oil decreased plasma triglyceride but increased HDL-cholesterol. The decrease in the cholesterol level was much higher in the CFP group. In conclusion, the dietary addition of long-term pyroligneous liquor effectively decreased the plasma levels of cholesterol and triglyceride and increased the plasma level of HDL-cholesterol. The additional dietary administration of flaxseed and perilla oils increased the effect of pyroligneous liquor.