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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
Author(s) -
Lee JinWon,
Lee KwangWon,
Lee SeogWon,
Kim InHwan,
Rhee Chul
Publication year - 2004
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-004-1242-2
Subject(s) - chemistry , urea , linoleic acid , stearic acid , oleic acid , palmitic acid , crystallization , hydrolysis , food science , fatty acid , linolenic acid , ethanol , methanol , nuclear chemistry , biochemistry , organic chemistry
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 cholesteroi‐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 with HPAFE resulted in significantly higher internalization of 3,3′‐dioctadecylindocarbocyanine‐LDL (47.0±0.15) as compared with treatment with LPAFAE (25.6±0.36) ( P <0.05). Thus, we demonstrate a method for the concentration of pinolenic acid and suggest that this concentrate may have LDL‐lowering properties by enhancing hepatic LDL uptake.