• Food Science and Biotechnology
• /
• v.18 no.3
• /
• pp.712-716
• /
• 2009

The purpose of this study was to investigate the effect of dietary supplementation of sea tangle (Laminaria japonica) on the blood glucose and lipid metabolism in streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into 3 groups fed control, sea tangle powder (15%, w/w), or sea tangle water extract (4%, w/w) diet. Diabetes was induced by a single injection of STZ (60 mg/kg, i.p.) in citrate buffer. The animals were fed each of the experimental diet for 13 weeks. Serum insulin was increased by dietary supplementation of sea tangle in diabetic rats. Dietary sea tangle reduced blood glucose level of diabetic rats compared to the diabetic rats fed control diet. Dietary sea tangle also reduced the serum total cholesterol, low density lipoprotein (LDL)-cholesterol, and triglyceride in the diabetic rats. While hepatic lipids were reduced, fecal excretion of lipids was increased by supplementation with dietary sea tangle in the diabetic rats. These results indicate that dietary sea tangle decreased blood glucose and improved lipid metabolism in STZ-induced diabetic rats and this effect might be exerted by increases in serum insulin and fecal excretion of lipids.

• Journal of Nutrition and Health
• /
• v.24 no.5
• /
• pp.408-419
• /
• 1991

The effects of various dietary fats on plasma lipids. liver lipids, and Plasma Peroxide levels were studied in rats fed for 6 wk with diets containing 15 wt% fat, as sesame oil. raw perilla seed oil. roasted perilla seed oil, heated perilla seed oil. mackerel oil or beef tallow. TBA values of these lipids during 4 wk storage, and linolenic acid contents of three kinds of perilla seed oil were also measured. Linolenic acid contents of raw perilla seed oil. roasted perilla seed oil and heated perilla seed oil were 62.3%, 61.6% and 53.1% respectively. Raw perilla seed oil showed the lowest rate of lipid peroxidation after 4 wk storage at 4$^{\circ}C$, and mackerel oil showed the highest peroxidation rate. The plasma cholesterol levels of rats consuming diets in which the carbohydrate was rice were not affected by n-3 PUFA. Rather, the degree of peroxidation seems to have a direct effect on cholesterol levels as shown by the hypocholesterolemic effect of raw perilla seed oil and beer tallow. However. the HDL-cholesterol level was greater in rats fed either roasted perilla seed oil or mackerel oil. Rats fed roasted perilla seed oil and raw perilla seed oil had lower levels of plasma triglycerides than rats fed beef tallow. In rats fed roasted perilla seed oil, the total lipid and cholesterol contents of liver were significantly lower than in those fed the other kinds of perilla seed oil. The plasma lipid peroxide levels were lower in rats fed either roasted perilla seed oil or beef tallow.

• The Korean Journal of Physiology and Pharmacology
• /
• v.8 no.2
• /
• pp.83-88
• /
• 2004

The purpose of this study was to provide a basis for studying the molecular mechanism of pharmacological action of chlorhexidine digluconate. Large unilamellar vesicles (OPGTL) were prepared with total lipids extracted from cultured Porphyromonas gingivalis outer membranes (OPG). The anthroyloxy probes were located at a graded series of depths inside a membrane, depending on its substitution position (n) in the aliphatic chain. Fluorescence polarization of n-(9-anthroyloxy)stearic acid was used to examine effects of chlorhexidine digluconate on differential rotational mobility, while changing the probes' substitution position (n) in the membrane phospholipids aliphatic chain. Magnitude of the rotational mobility of the intact six membrane components differed depending on the substitution position in the descending order of 16-(9-anthroyloxy)palmitic acid (16-AP), 12, 9, 6, 3 and 2-(9-anthroyloxy)stearic acid (12-AS, 9-AS, 6-AS, 3-AS and 2-AS). Chlorhexidine digluconate increased in a dose-dependent manner the rate of rotational mobility of hydrocarbon interior of the OPGTL prepared with total lipids extracted from cultured OPG, but decreased the mobility of membrane interface of the OPGTL. Disordering or ordering effects of chlorhexidine digluconate on membrane lipids may be responsible for some, but not all of its bacteriostatic and bactericidal actions.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.2
• /
• pp.140-145
• /
• 2005

Changes of plasma lipids, total cholesterol and phospholipids content according to diet of silkworm extract powder were as follows. Decrease ratios of plasma lipids at 3, $5\%(w/w)$ treating groups were plasma lipids 5.16, $9.15\%$, those of total cholesterols were 1.63, $2.76\%$ and those of phospholipids were 1.37, $2.00\%$, respectively. Decreasing effects of plasma triglyceride content according to diet of silkworm extract powder was higher than those of total cholesterols and phospholipids contents. Decrease of plasma glucose concentrations were $4.62\%\;and\;6.46\%\;at\;3\%,\;5\%(w/w)$ treating group than control group, respectively. These results were not proportional decrease according to treating amount. In the other hand, changes of insulin concentration of plasma, pancreas and femur were appeared the similar tendency with plasma glucose concentration. Relationship between treating amount of silkworm extract powder and insulin concentration had not positive relativity, In conclusion, treatment of silkworm extract powder about $3\%(w/w)$ could be expected to prevention and/or medical treatment effect of diabetic patients.

• Korean Journal of Community Nutrition
• /
• v.10 no.4
• /
• pp.493-500
• /
• 2005

There is some evidence that soy isoflavone has beneficial effects on the concentration of blood lipids. In this study, we investigated habitual isoflavone intake levels and the relation among dietary isoflavone intake, blood pressure, and blood lipids of adult men (n = 149) and women (n = 205). Anthropometric measurements including blood pressure, dietary in-take assessment using 24-hour recall method, and biochemical assessment using blood were conducted. The average age, height, weight, and BMI were 54.7 years, 168.5 cm, 67.3 kg, and 24.5 $kg/m^2$ for men and 53.9 years, 153.8 cm, 59.2 kg, and 25.0 $kg/m^2$ for women, respectively. The mean daily intakes of total food and energy were 1219.1 g and 1740.9 kcal for men and 1071.3 g and 1432.6 kcal for women, respectively. The mean daily isoflavones (daidzein + genistein) intake of men and women were 20.0 mg and 14.2 mg, respectively. Blood pressure of the subjects was 128.3/75.5 mmHg for men and 124.1/73.7 mmHg for women. Serum lipids of men and women were 180.2 and 184.9 mg/dL for total cholesterol, 160.8 and 137.6 mg/dL for triglyceride, 41.5 and 44.7 mg/dL for HDL-cholesterol, 106.6 and 112.7 mg/dL for LDL-cholesterol, and 3.5 and 3.3 for atherogenic index, respectively. Serum triglyceride and atherogenic index of men were significantly higher than those of women. In men, isoflavone intake and the level of total serum cholesterol were negatively (p < 0.05) correlated, after adjusted age. In women, there were significant correlations between isoflavone intake and blood pressure (systolic and diastolic), after adjusted age (p < 0.05). Based on these results, we concluded that higher isoflavone intake seemed to be related to a better lipid profile in men and lower blood pressure in women. But more epidemiological studies and controlled clinical trials would help to confirm the optimal amount required for the prevention and treatment of cardiovascular disease.

• Korean Journal of Food Science and Technology
• /
• v.12 no.4
• /
• pp.278-284
• /
• 1980

Lipids from rice bran (Indica type Milyang #23), both fresh and stored at $30^{\circ}C$ and 80% relative humidity for 5 weeks, were separated and analyzed for the determination and the storage effect on the bran lipid composition. Total lipids of fresh rice bran consisted of 89.9% neutral lipids, 8.0% glycolipids, 2.1% phospholipids and no significant changes of these fractions were noted during storage. Triglycerides(43.1%), diglycerides(13.8%) and hydrocarbon-esterified sterol(13.5%) among six fractions were considered as main components in neutral lipids. After storage triglycerides content significantly decreased as the free fatty acid increased in the neutral lipid fraction. Major components of the glycolipid fraction were acylsterolglycoside(43.1%) and sterolglycoside(30.3%). Phosphatidyl choline(39.8%), phosphatidyl serine(20.9%) and phosphatidyl ethanolamine(19.8%) were predominent in the phospholipid fraction. No significant changes of the composition were shown in fraction of the glycolipid or the phospholipid during the storage period. Major fatty acids of the total lipid fraction were oleic(44.3%), linoleic(32.5%) and palmitic acids(18.4%). The fatty acid compositions of the neutral lipid, the glycolipid and the phospholipid fractions were similar to the total lipid fraction. Small changes in fatty acid composition in each fraction were noted during the storage period. The acid value increased but iodine value decreased during the storage period. The values of peroxide and TBA increased gradually in the first three weeks, and then slowly decreased in the fourth and the fifth week of the storage.

• Food Science and Preservation
• /
• v.15 no.3
• /
• pp.437-444
• /
• 2008

Structured lipids(SLs) were synthesized by enzymatic interesterification with DHA-enriched fish oil(containing 27% docosahexaenoic acid) and soybean oil in the hatch-type reactor. The interesterification was performed for 24 hr at $55^{\circ}C$ and TLIM(immobilized lipase from Thermonyces lanuginosa, 10% by weight of total substrates) was mixed with 180 rpm of shaking. The fish oil and soybean oil were interesterifed with several weight ratio(fish oil : soybean oil, 2:8, 3:7, 4:6, 5:5, w:w), Reverse-phase high performance liquid chromatography with an evaporative light-scattering detector separated the triglyceride species of SLs. The products contained the newly synthesized peaks. Especially, one of peaks was distinctively increased with the increasing weight ratio from 2:8 to 5:5 while the peak of trilinolein (LLL) decreased vice versa. The effect of antioxidants such as catechin, BHT(Butylated hydroxytoluene), and their combinations on the oxidative stability in SL were investigated. Oxidative stability was carried out under oven test at $60^{\circ}C$ over 72 hr thereafter SLs were analyzed for total fatty acid content, rancimat, peroxide value, electronic nose and TBARS value. Among all combinations of antioxidant, the highest stability was obtained from 200 ppm of catechin. Besides, total tocopherol ($\alpha$, $\gamma$, and $\delta$-tocopherol), iodine and saponification value were analyzed in which iodine and saponification value of SLs were 151.19 and 182.35.

• Korean Journal of Plant Resources
• /
• v.12 no.3
• /
• pp.192-197
• /
• 1999

The contents of total lipids and their components of brown rice grain were studied for 5 colored rice cultivars, 1 aromatic rice cultivar and 1 normal rice cultivar grown in Korea. The total lipid contents ranged 2.04 to 4.69% based on total dry weight. The Tohoku #149 showed the highest content which was followed by Hansanheukmi and Sanghaehyang-hyeolna. The lowest content were observed in three cultivars, Heuknambyeo, Hyangnambyo and Dongjinbyeo which showed no difference among cultivars. The main classes of the total lipid were triglyceride, diglyceride, free sterol, free fatty acid and sterol esters in all cultivars examined. The ratio of triglyceride in total lipid was high in colored rice and aromatic rice compared to Dongjinbyeo which is normal rice cultivars, but the ratio of diglyceride was high in Dongjinbyeo. The major fatty acid compositions in the cultivars examined were linoleic acid, oleic acid and palmitic acid. There was a varietal difference in fatty acid composition, for example, erucic acid was detected in aromatic and colored rices cultivars, while none of this compound was found in Dongjinbyeo.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.4
• /
• pp.647-653
• /
• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.3
• /
• pp.296-300
• /
• 1985

This study was carried out to obtain an information for the nutritional value of loach Misgurnus mizolepis, as proximate compositions, contribution of nitrogen, amino acids, three lipid classes and their fatty acid compositions. In total nitrogen contents, protein-N was 81.3% and free amino-N was 15.2%. In amino acid compositions of loach, glutamic acid, lysine, arginine and aspartic acid were the main amino acids in quantity. Total lipids of loach consisted of 57.85% of neutral lipids, 15.95% of glycolipids and 26.20.% of phospholipids. In the neutral lipids, the major fatty acids were palmitic acid, palmitoleic acid and oleic acid. The fatty acid composition in the glycolipids was similar to the pattern in tho neutral lipid, but phospholipids contained higher contents of palmitic acid, oleic acid and arachidonic acid than other lipid classes.