Selective increase in pinolenic acid (all-cis-5,9,12-18:3) in Korean pine nut oil by crystallization and its effect on LDL-receptor activity

Lipids
Jin-Won LeeChul Rhee

Abstract

The aims of this study were to obtain concentrated pinolenic acid (5,9,12-18:3) from dietary Korean pine (Pinus koraiensis) nut oil by urea complexation and to investigate its cholesterol-lowering effect on the LDL-receptor activity of human hepatoma HepG2 cells. Pine nut oil was hydrolyzed to provide a low-pinolenic acid-containing FA extract (LPAFAE), followed by crystallization with different ratios of urea in ethanol (EtOH) or methanol (MeOH) as a solvent to produce a high-pinolenic acid-containing FA extract (HPAFAE). The profiles of HPAFAE obtained by urea complexation showed different FA compositions compared with LPAFAE. The long-chain saturated FA palmitic acid (16:0) and stearic acid (18:0) were decreased with urea/FA ratios (UFR) of 1:1 (UFR1), 2:1 (UFR2), and 3:1 (UFR3). Linoleic acid (9,12-18:2) was increased 1.3 times with UFR2 in EtOH, and linolenic acid (9,12,15-18:3) was increased 1.5 times with UFR3 in MeOH after crystallization. The crystallization with UFR3 in EtOH provided the highest concentration of pinolenic acid, which was elevated by 3.2-fold from 14.1 to 45.1%, whereas that of linoleic acid (9,12-18:2) was not changed, and that of oleic acid (9-18:1) was decreased 7.2-fold. Treatment of HepG2 cells wi...Continue Reading

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Citations

Feb 22, 2012·Journal of Agricultural and Food Chemistry·Ali Reza Fardin-KiaJeanne I Rader
Jul 29, 2006·European Journal of Cardiovascular Prevention and Rehabilitation : Official Journal of the European Society of Cardiology, Working Groups on Epidemiology & Prevention and Cardiac Rehabilitation and Exercise Physiology·Genovefa D KolovouDennis V Cokkinos
Jun 16, 2009·Journal of Pharmaceutical and Biomedical Analysis·Alejandro Ruiz-RodriguezElena Ibañez
Sep 29, 2011·Journal of the Science of Food and Agriculture·Jong-Hun ChoiIn-Hwan Kim
Jul 9, 2014·Journal of Lipid Research·Haruko SakuramaJun Ogawa
Dec 17, 2009·International Journal of Food Sciences and Nutrition·Xue-Mei ZhuKi-Teak Lee
Jul 18, 2017·International Journal of Molecular Medicine·Mi-Ryung KimJae-Suk Choi
May 11, 2017·International Journal of Molecular Medicine·Jae-Suk ChoiMi-Ryung Kim
Aug 17, 2021·Critical Reviews in Food Science and Nutrition·Lili SongJiasheng Wu

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