• Journal of Periodontal and Implant Science
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• v.35 no.3
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• pp.799-811
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• 2005

This study was carried out to examine the potency of the three surface compo- nents from Porphyromonas gingivalis to stimulate the murine macrophage cell line RAW264.7 to synthesize the pro-inflammatory cytokine tumor necrosis factor alpha($TNF-{\alpha}$) and nitric oxide (NO). Lipopolysaccharide(LPS). lipid A-associated proteins(LAP) and saline-extractable surface -associated material(SAM) were isolated from P. gingivalis 381. $TNF-{\alpha}$ release into culture supernatants was determined by two-site ELISA. NO production was assayed by measuring the accumulation of nitrite in culture supernatants. Western blot analysis of iNOS and analysis of reverse transcription(RT)-PCR products were carried out. The surface components extracted from this bacterium were almost equally potent in stimulating release of $TNF-{\alpha}$ and NO by RAW264.7 cells. $TNF-{\alpha}$ that was being measured immunologically was due to activation of $TNF-{\alpha}$ gene transcription. The present study clearly shows that P. gingivalis surface components fully induced iNOS expression in RAW264.7 cells in the absence of other stimuli. The ability of P. gingivalis surface components to promote the production of $TNF-{\alpha}$ and NO may be important in the pathogenesis of inflammatory periodontal disease.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.309-316
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• 1972

Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows: 1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively. 2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components. 3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components. 4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.

• Journal of Life Science
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• v.8 no.3
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• pp.318-325
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• 1998

To investigate changes in protein and total lipid contents, seed storage protein pattern, and fatty acid composition of germination perilla(Perilla frutescens) seeds. Also, the corresponding value components in cotyledons, hypocotyles and roots were measured according to germination stage. The results were summarized as follows ; During germination, pertein and total lipid contents of Yepsilldalggae and Kwangyang cultivar were decreased continuously. In particular, protein contents rapidly decreased to the 3 days after germination(DAG), and then total lipid contents rapidly decreased between 3 DAG and 10 DAG. In changes of protein and total lipid contents of cotyledons, protein contents of Yeupsildalggae was increased during the germination, but Kwangyang cultivar was decreased during the same periods. The total lipids contents of Yeupsildalggae and Kwangyang cultivar were decreased during the germination. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage proteins in the mature seed by hydrolyttic enzymes during the stage. During germinatation , the polypeptide band with 27$\sim$28KD of Yeupsildalggae and Kwangyang cultivar were accumulated gradually. In changes of fatty acid composition of total lipid of Yeupsildalggae and Kwangyang cultivar , saturated fatty acids such as palmitic acid and stearic acid increased during the germination. On the other hand, unsaturated fatty acid such as linoleic acid and linolenic acid decreased during the same periods. However, oleic acid increased to the 5 DAG, and then was repidly decreased.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.1
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• pp.79-86
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• 1993

Twelve docked and 12 intact Najdi lambs of equal numbers of males and females were slaughtered at 40 kg shorn shrunk body weight, Lipid in all empty body fat components; namely, subcutaneous, intermuscular, intramuscular, omental, mesenteric, channel, perirenal, pericardial, tail, viscera, bone and hide, were determined. Except for ram lambs, which had a lower percentage of lipid in intermuscular partition in loin cut, sex did not influence the relative proportion of subcutaneous or intermuscular fat in each wholesale cut. The data also showed that docking did not change the distribution of lipid in intermuscular and intramuscular fat partitions in each wholesale cut. Docked lambs tended to accumulate lower proportions of the lipid in subcutaneous fat component in the cuts located along the dorsal line than intact lambs. The total amount of lipid deposited in the empty body of ewe lamb was heavier in weight than that of ram lamb. Docking had no effect on the distribution of total lipid in the empty body, except for subcutaneous fat component, being greater in docked lambs than did intact ones. Generally, the highest proportion of fat was associated with subcutaneous depot followed, in order, by intermuscular, mesenteric, tail, intramuscular and omental fat partitions.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.515-520
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• 1989

The composition of lipid class and fatty acid of free lipids(FL) as non-starch lipid and bound lipids(BL) as starch-lipid extracted from starch In naked barley(Hordeum vulgare L.) was investigated with the chromatographic procedures. FL were extracted from barley starch by petroleum ether(PE) and then BL were reextracted from PE extracted starch by the solvent systems of water-saturated butanol (WSB) at $25^{\circ}C$ and at $95^{\circ}C$ respectively. The contents of neutral lipid(NL), glycolipids(GL) and phospholipids(PL) in FL were 69.9%, 27.3%, and 2.8%, on the other hand those of BL were 34.9-54.6%, 30-45.5% and 15.4-19.6%, respectively. The identified components of NL in starch-lipid were triglycerides (70.4-82.4%), free fatty acid (8.4-26.2%), esterified sterols and free sterols, and also the major GL in starch-lipid was monogalactos-yldiglycerides(87.2-91.1%). Of the PL in FL and BL, diphosphatidyl glycerols, lysophosphatidyl choline, phosphatidyl choline & phosphatidyl serine were the major components. The predominent fatty acids found in NL, GL and PL of barley starch were palmitic acid and linoleic acid, and also myristic, stearic, oleic, linolenic acids were determined.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.519-528
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• 1998

This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was $78.5{\sim}80.3%$ Phospholipid and glycolipid content in bound lipid were $53.8{\sim}56.9%$ and $35.3{\sim}38.7%$ respectively. The major fatty acids of lipid were linoleic, palmitic and oleic acid. Linoleic acid was presented mainly in pericarp, seed and placenta, whereas the most of palmitic acid was presented in stem. Lipid content of cut and whole red pepper were decreased $24.7{\sim}28%$ and $18.1{\sim}21.5%$ by drying for 48hrs at $65^{\circ}C$ and $95^{\circ}C$. And lipid content was also decreased $3.5{\sim}3.6%$ when the red pepper powder was exposed to 15,000 lux of incandescent light for 30 days at $40^{\circ}C$ and $4{\sim}4.9%$ to fluorescent light. The lipid was extracted the highest content of $50.5{\sim}51.7%$ by acid solution(pH2) and the lowest content by neutral solution, and the higher the salt concentration, the greater the lipid was extracted. During storage at $4^{\circ}C,\;25^{\circ}C,\;40^{\circ}C$, for 30 days the lipid content was not much changed but linoleic acid content was decreased during storage at the same conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.87-93
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• 1990

The compositions of lipid class and fatty acid of free lipids as non-starch lipid and bound lipids(extraction either at low or high temperature) as starch-lipid extracted from starch in mung bean(phaseolus radiatus L) was investigated. The contents of neutral lipids glycolipids and phospholipids in free lipids were 98.2% 1.7% and 0.1%, whereas those found in bound lipids were 84.3-85.7% 10.5-11.0%, and 5.2-3.3% respectively The major components of neutral lipid fraction in the bound lipids were triglyceride and esterified sterol and those were composed of 0% of total neutral lipids. Monogalactosyl idiglyceride and esteryl steryl glycoside were observed as main glycolipids components in both free and bound lipids. Among the phospholipids in the bound lipids phosphatidylinositol phosphatidyl serine and phosphati-dyl ethanolamine were identified an major constituents. The free lipids contained palmitic(50.2%) stearic(20.6%) oleic(8.5%) and behenic(7.4%) acids and bound lipids had more palmi-tic and linoleic acids but less stearic acid compared to thosed in the free lipids.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.93-103
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• 1988

Diversities of lipid compositions according to the morphological differences of the Panax ginseng root were studied by means of column, thin layer, gas-liquid chromate-graphies and histochemical stainings. Purified lipids from various parts were 1.08-2.23% of dry weight, of which 64.2-73.5% were neutral lipids, 15.4-17.4% were glycolipids and 10.4-19.2% were phospholipids. Especially the contents of neutral lipids were highest in cortex, suggesting to be the presence of lipid ducts only in cortex. Triglycerides, sterol esters and hydrocarbons were abundant in the neutral lipid fractions. Twelve components were identified in the periderm and cortex, but unidentified II, IV and V components were not present in the medulla. The major components of glycolipid freactions were sterol glycoside, digalactosyl diglyceride and esterified sterol glucoside. Phosphatidyl glycerol, phosphatidyl choline and phosphatidyl ethanolamine were major components of phospholipid fractions, And phosphatidyl choline was extreamly much in the periderm and medulla, but phosphatidyl glycerol was largest in quantity in the cortex. Eighteen kinds of fatty acids were identified in the neutral lipid, glycolipid and phospholipid fractions. Linoleic, palmitic, oleic and linolnic acids were the main components of fatty acids. The contents of saturated fatty acids, unsaturated fatty acids and essential fatty acids of each three fractions were different one another regardless of the Periderm, cortex and medulla.

• Journal of Photoscience
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• v.9 no.2
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• pp.415-417
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• 2002

Juvenile visceral steatosis (JVS) mouse is an animal model of the systemic camitine deficiency. JVS mice first develop fatty liver following cardiac hypertrophy. hyperammonemia, etc. To clarify the relationship between fatty liver and other symptoms. lipid hydroperoxides levels of peripheral oragans in JVS mice at 1 month were determined by the use of phosphine derivatives. We also report here a new method to quantitate the lipid components level in fatty liver of JVS mice.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.303-307
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• 1992

The lipid compositions of buckwheats produced in Korea were analyzed. The samples used in this experiment were as follows; Kyungbuk rice buckwheat. Kangwon hull buckwheat and Kangwon rice buckwheat. The total lipids were extracted and fractionated to neutral lipids, glycolipids and phospholipids respectively by silicic acid column chromatography (SACC). As a result, neutral lipids content of these three samples were in the range of 82.77-95.65%; glycolipids in 1.97-10.83%; and phospholipids in 2.21-6.40%. The composition of neutral lipids of these three samples showed that triglyceride were in the range of 88.7-92.0%; monoglyceride in 2.3-4.0%; free fatty acid in 3.0-3.7%; diglyceride in 0.7-0.8%.; free sterol in 0-0.7%; and steryl esters in 0-2.2%. The major fatty acids of total lipid, neutral lipid, glycolipids and phospholipids of these three samples were oleic, linoleic and palmitic acids.