• Korean Journal of Biological Psychiatry
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• v.9 no.1
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• pp.25-33
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• 2002

Serotonin transporter(5-HTT) is one of the major action site of antidepressants in neuronal cells. According to the recent studies, it is known that the functional polymorphism in the promoter region of the 5-HTT gene(5-HTT linked polymorphism repetitive element in promoter region, 5-HTTLPR) is associated with antidepressant responsiveness, and the distributions of 5-HTTLPR is various among the different populations. Our preliminary study suggested that it is possible to measure the endophenotype of 5-HTTLPR genotype by examining the pharmacodynamic research of the 5-HTT in platelet membranes. However, there are limitations to predicting the antidepressant responsiveness only from the endophenotypic characteristics of 5-HTT gene promoter polymorphism, and therefore we propose to use the pharmacogenomic methods for overcoming these limitations. We found that the significant correlations existed among the genetic polymorphisms of biogenic amine transporters whose structure and characteristics are similar to the 5-HTT, and the predictable odds ratio of antidepressant responsiveness are increased significantly by combining the effect with other associated polymorphisms, compared to the effect of 5-HTT promoter polymorphism only. These results support the hypothesis that antidepressant treatment has to be individualized according to the genetic and ethnic background of depressed patients. It would be possible to develope the evaluation tools to predict the antidepressant responsiveness and its side effect profile, if scientists reveal the genes related to the action mechanism as well as the metabolism of antidepressants so as to discover the interaction of those genes and contribution of endogenotypes toward antidepressant responsiveness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.123-130
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• 2009

This study was conducted to obtain basic data for developing a special salted mackerel. For this purpose, food quality characterization data on 11 kinds of salted commercial mackerels were gathered. Korean Industrial Standards (KSH 6029) stipulate that a salted mackerel should be less than $1.0{\times}10^6\;CFU/g$ in viable cells, negative for Escherichia coli, less than 50 mg% for volatile basic nitrogen (VBN) and less than 3% for salinity. Only one sample (code 10) among the 11 kinds of commercial salted mackerels is believed to posses acceptable limits according to KSH 6029. The others except code 2 and 4 showed less than 50 mg/kg in histamine content, a safe range for allergies. The peroxide values of 4, 5, 7, 10 and 11 in sample code were lower than 22 meq/kg, which were low compared to the other salted mackerels. The major fatty acids of all salted mackerels were 16:0 (13.2-22.1%), 18:1n-9 (11.7-23.1%), and 22:6n-3 (13.5-20.4%). The Hunter color values ranged from 31.1 to 51.0 (average 37.9) for lightness, from 0.6 to 8.1 (average 3.3) for redness, from -2.9 to 9.3 (average 5.8) for yellowness, and from 46.8 to 65.8 (average 59.5) for color difference. From these results, it was concluded that the code 10 is superior than the other salted mackerels. Thus, a new salted mackerel product should be superior or similar to the food quality characteristics of this sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1136-1140
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• 2011

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.88-94
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• 2012

Histamine is a kind of primary biogenic amine arising from the decarboxylation of the amino acid L-histidine. The toxicology of histamine and its occurrence and formation in foods are especially emphasized in fermented foods. In this study, the biosensor for detection of histamine with functionalized multi-walled carbon nanotubes (MWCNT) was developed. We also searched for an appropriate insoluble substrate to immobilize the enzyme. The developed biosensor showed a detection limit of $0.1{\mu}M$ hydrogen peroxide. The enzyme reactor was prepared with diamine oxidase immobilized on insoluble carriers including CNBr-activated sepharose 4B, calcium alginate, and controlled pore size glass beads. The coupling efficiency of CNBr-activated sepharose 4B, calcium alginate, and controlled pore size glass beads were 48.5%, 40.3%, and 51.0%, respectively. In addition, the response currents on histamine with each immobilized enzyme reactor prepared with CNBr-activated sepharose 4B, calcium alginate, and controlled pore size glass beads were 120 nA, 110 nA, and 140 nA at $100{\mu}M$ of histamine concentration, respectively. Therefore, it is suggested that controlled pore size glass beads are the best carriers for immobilizing diamine oxidase to detect histamine in this biosensor.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.177-187
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• 2012

This study aimed to improve the quality with acomparison of quality characteristics by collecting Chungkukjang in the market, and to establish the foundation data for starter, which support to manufacture standardized Chungkukjang products. Firstly, Chungkukjang was collected from the industrial company and home-made production which located in the several regions of Korea. Moisture contents of collected Chungkukjang were ranged from 56.3 to 62.1% and salinity was 0.23 to 11.51%. Total nitrogen and amino nitrogen contents of Chungkukjang ranged from 5.82 to 8.76% and 173.71 to 2,700.66 mg%, respectively. Nitrogen degradation ratio, which means the proportion of amino nitrogen to total nitrogen, was 2.88~26.93%. Collected Chungkukjang AG and Z have predominant value in histamine and tyramine contents as 755.40 and 1913.51 mg/kg, respectively, and viable cells count in collected Chungkukjang, maximum was $9.6{\times}10^9CFU/g$. As a result, most products showed various properties in flavor and nutrition, and it is supposed to be caused on use of different soybean species and unstandardized fermentation process.