• Korean Journal of Environmental Biology
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• v.38 no.1
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• pp.61-70
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• 2020

A eukaryotic microalga was isolated from seawater in Janghang Harbor, Korea and its morphological, molecular, and physiological characteristics were investigated. Due to its simple morphology, no distinctive characters were found by morphological observation, such as light microscope or scanning/transmission electron microscopy (S/TEM). However, molecular phylogenetic evidence inferred from the concatenated small subunit (SSU) 18S rRNA and internal transcribed spacer (ITS) sequence data indicated that the isolate belonged to the newly described Micractinium singularis. Furthermore, it was clustered with Antarctic Micractinium strains and it also showed a psychrotolerant property, surviving at temperatures as low as 5℃. However, its optimal growth temperatures range from 15℃ to 25℃, indicating that this microalga is a mesophile. Additionally, gas chromatography-mass spectrometry (GC/MS) analysis showed that the isolate was rich in nutritionally important omega-3 polyunsaturated fatty acid, and high-performance liquid chromatography analysis (HPLC) revealed that the high-value antioxidant lutein was biosynthesized as an accessory pigment by this microalga, with glucose as the major monosaccharide. Therefore, in this study, a Korean marine M. singularis species was discovered, characterized, and described. It was subsequently added to the national culture collections.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.278-289
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• 2021

The rapid aging of society has led to a surge in cognitive dysfunction in the elderly. As there is limited evidence for the development of dementia in medicine, a shift in focus on prevention strategies using bioactive compounds in food is required. This systematic review evaluated the effects of various bioactive compounds on age-associated cognitive decline. The literature was searched for terms related to bioactive compounds in cognitive decline and article selection was limited to clinical randomized controlled trials for a single bioactive compound. We identified 21 studies that evaluated the strength of the evidence. ω-3 fatty acids and vitamin B presented a strong evidence level, whereas vitamin D and E, anserine/carnosine, and chromium were defined as having moderate levels of evidence. ω-3 fatty acids relieved cognitive decline and reduced amyloid β-related protein accumulation. Vitamin B decreased homocysteine levels, which is accompanied by alleviation of cognitive function. In conclusion, ω-3 and vitamin B have the potential to improve age-associated cognitive decline.

• The Journal of the Korea Contents Association
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• v.22 no.6
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• pp.580-595
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• 2022

This study looked at the relationship between lifestyle choices and various substance addictions in young adults by applying the Relapse Prevention model of addiction. The data was obtained from a cross-sectional questionnaire (Depression and Anxiety Assessment Test) of 926 young adults aged 18~24 from 24 countries. Of these, 17.6% reported that they had a serious substance addiction, with alcohol addiction being the highest (11.2%), followed by nicotine (10.3%) and illicit drug (8.7%) usage. Results of chi-square test and logistic regression analysis revealed a significant association between various lifestyle factors (exercise patterns, intake of dietary nutrients like tryptophan, folic acid, omega-3 fatty acids and micronutrients, spiritual habits such as Bible reading and prayer) and addiction to various substances (illicit drugs, alcohol and nicotine). Depression was also found to be a significant factor influencing substance addiction. Interestingly, the risk of alcohol abuse was the highest at 9.870 (95% CI: 4.525-21.525) times among those who didn't have the habit of daily Bible reading. The highest risk of nicotine and illicit drug addiction was among those who consumed 'less than 1 serving' of dietary micronutrients per day compared to those who consumed '5 or more servings', with odds ratios of 9.606(95% CI: 2.726-30.111) and 8.642(95% CI: 2.022-37.378), respectively. These findings suggest that holistic lifestyle interventions may help prevent and reduce substance addiction in young adults.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.375-385
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• 2010

An investigation was conducted to evaluate the effects of supplementing Alisma canaliculatum, Viscum album and Cornus officinalis probiotics on the growth performance and immune response in growing pigs. This experiment was conducted using 120 pigs (crossing of Landrace${\times}$Yorkshire and castrated) which were assigned to 5 treatments in 3 replications with 8 pigs per replications. The dietary treatments were NC group (without antibiotics), PC group (basal+Oxytetracycline 50ppm), AC group (basal+A. canaliculatum 0.5%), VA group (basal+V. album 0.5%) and COP group (basal+C. officinalis probiotics 0.5%). The initial body weights of pigs were 35kg on average and the experiment lasted for 9 weeks. The experimental animals were kept in the pens following a completely randomized design. They were provided the diets adequate for grower stage as recommended by NRC (ME:3,265 kcal/kg and CP:16%). COP fed pigs showed lower weight gain up to 6 weeks of age compared to NC group and other groups without significant differences (P>0.05). The carcass weights of pigs fed VA and COP were significantly higher compared to NC group (P<0.05), Back fat thicknesses groups fed three different additives were higher than NC group and lower then PC group (P<0.05). Crude fat contents in loin meat were significantly lower in groups fed three different additives while moisture contents of those three groups were higher than other groups (P<0.05). The thiobarbituric acid reaction substance (TBARS) value measured at fresh and $2^{nd}$ weeks was lower in additives fed groups but no statistical differences were observed among the treatments (P>0.05). Significantly highest PUFA (16.42g/100g) and ${\omega}$-3 fatty acids (ALA, EPA and DHA) content of meat were observed in COP fed pigs compared to NC group (P>0.05), which might mean that three additives function to enhance serum IgG in pigs. In consequence, it can be suggested that AC, VA and COP may have a potential to replace antibiotics as growth promoter and immune enhancer in the diets for growing pigs.

• Journal of Microbiology and Biotechnology
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• v.30 no.1
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• pp.85-92
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• 2020

One of the omega-3 essential fatty acids, docosahexaenoic acid (DHA), is a significant constituent of the cell membrane and the precursor of several potent lipid mediators. These mediators are considered to be important in preventing or treating several diseases. Resolvin D5, an oxidized lipid mediator derived from DHA, has been known to exert anti-inflammatory effects. However, the detailed mechanism underlying these effects has not yet been elucidated in human monocytic THP-1 cells. In the present study, we investigated the effects of resolvin D5 on inflammation-related signaling pathways, including the extracellular signal-regulated kinase (ERK)-nuclear factor (NF)-κB signaling pathway. Resolvin D5 downregulated the production of interleukin (IL)-6 and chemokine (C-C motif) ligand 5 (CCL5). Additionally, these inhibitory effects were found to be modulated by mitogen-activated protein kinase (MAPK) and NF-κB in lipopolysaccharide (LPS)-treated THP-1 cells. Resolvin D5 inhibited the LPS-stimulated phosphorylation of ERK and translocation of p65 and p50 into the nucleus, resulting in the inhibition of IL-6 and CCL5 production. These results revealed that resolvin D5 exerts anti-inflammatory effects in LPS-treated THP-1 cells by regulating the phosphorylation of ERK and nuclear translocation of NF-κB.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.319-327
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• 2007

This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers，1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P>0.05). The oleic acid content was significantly increased in 0.5% Dandelion fermented probiotics compared to that of the control (P<0.05). As a result, Dandelion and Dandelion fermented probiotics result in the influence on decreasing cholesterol in blood, particularly when adding probiotics, oleic acid that is the important factor in taste testing of meat increases thus the quality and taste of the chicken meat could be improved with the effect.