• 한국응용과학기술학회지
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• 제36권1호
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• pp.113-124
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• 2019

The purpose of the study was to investigate the effects of sea cucumber extract on skin as a natural cosmetics functional material. Subjective evaluation of cosmetics before and after were conducted with questionnaires regarding moisture content, sebum content, melanin index, and erythema index. Experiments were conducted on improvement efficacy using skin clinical trials and questionnaires to evaluate changes in perception of skin condition and efficiency of products. With the aim of minimizing skin irritation, the efficiency of the solvent used for extraction was an important factor, and the sea cucumber extract was harvested with efficient extraction conditions at a ratio of 1:10 of 50% ethanol. The study aimed to identify the suitability of sea cucumber extract as a functional cosmetics material to improve the moisturizing ability of skin and its effect on the skin by adding marine natural animal sea cucumber extract. Clinical studies on cosmetics skin containing sea cucumber extract, excellent skin improvement effect from all items of clinical experiment in experimental and control groups. Sea cucumber extract was proved to be a stable, non-adverse physiologically active substance against abnormal symptoms or side effects of skin reactions and skin problems. In addition, the study found excellent results that can lead to its use as a cosmetics material. This is expected to contribute to the development of various cosmetics industries.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1753-1762
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• 2017

Sea cucumber (Apostichopus japonicus) is a popular seafood source in Asia, including South Korea, and its consumption has recently increased with recognition of its medicinal properties. However, because raw sea cucumber contains various microbes, its ingestion can cause foodborne illness. Therefore, analysis of the microbiota in the whole body of sea cucumber can extend our understanding of foodborne illness caused by microorganisms and help to better manage products. We collected 40 sea cucumbers from four different sites in August and November, which are known as the maximum production areas in Korea. The microbiota was analyzed by an Illumina MiSeq system, and bacterial amounts were quantified by real-time PCR. The diversity and bacterial amounts in sea cucumber were higher in August than in November. Alpha-, Beta-, and Gammaproteobacteria were common dominant classes in all samples. However, the microbiota composition differed according to sampling time and site. Staphylococcus warneri and Propionibacterium acnes were commonly detected potential pathogens in August and November samples, respectively. The effect of experimental Vibrio parahaemolyticus infection on the indigenous microbiota of sea cucumber was analyzed at different temperatures, revealing clear alterations of Psychrobacter and Moraxella; thus, these shifts can be used as indicators for monitoring infection of sea cucumber. Although further studies are needed to clarify and understand the virulence and mechanisms of the identified pathogens of sea cucumber, our study provides a valuable reference for determining the potential of foodborne illness caused by sea cucumber ingestion and to develop monitoring strategies of products using microbiota information.

• Fisheries and Aquatic Sciences
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• 제20권10호
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• pp.24.1-24.8
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• 2017

The experiment was conducted to investigate the effects of different algae in diet on growth, survival, and interleukin-10 productions of sea cucumber. At first, a 9-week feeding trail was conducted to evaluate the growth performance and survival of the sea cucumber fed one of the six experimental diets containing ST (Sargassum thunbergii), UL (Ulva lactuca), UP (Undaria pinnatifida), LJ (Laminaria japonica), SS (Schizochytrium sp.), and NO (Nannochloropsis oculata) in a recirculating aquaculture system. The result showed that survival was not significantly different among the dietary treatments, and the specific growth rate (SGR) of sea cucumber fed the UL diet ($1.58%d^{-1}$) was significantly higher than that of sea cucumber fed the other diets (P < 0.05), except for the LJ and NO diets. Secondly, interleukin (IL)-10 gene expression was determined where mice splenocytes were stimulated with $10{\mu}g\;ml^{-1}$ of sea cucumber extracts for 2 h. The result showed that IL-10 gene expression levels were significantly increased in UL, LJ, and NO diets fed sea cucumber extracts compared to other experimental diets. The results suggest that dietary inclusion with Ulva lactuca, Laminaria japonica, and Nannochloropsis oculata algae may improve the growth of juvenile sea cucumber and could upregulate IL-10 gene expression in mice splenocytes. Such detailed information could be helpful in further development of more appropriate diets for sea cucumber culture.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 학술대회 논문집 정보 및 제어부문
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• pp.453-455
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• 2004

The quality of agricultural products is represented a degree of freshness and a special quality related to a commercial value. To grade cucumber, the charge-coupled device(CCD) camera is only used to measure external qualities like color. size and degree of bended cucumber The processed area of the image replaces the weigh of cucumber. That means there is no longer used the weighing beams. The system consists of Image processing system and distributing system. This paper explains the structure and movement of the automatic grade system and applies the algorithm for deformed cucumber and characteristics of cucumber through image processing to the grade system.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 한국유기농업학회지
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• 제5권2호
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• pp.141-152
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• 1997

This experiment was conducted to know the effects of foliar applicated bio-enzyme on the early growth of cucumber and red pepper seedlings. Bio-enzyme was manufactured by the culture and proliferation of Bacillus genus and foliar applicated by the concentration of 0.075, 0.15, 0.3 g.$\ell$-1. Foliar application of bio-enzyme had great influenced to the early growth both cucumber and red pepper seedlings. Optimum concentrations of bio-enzyme applicated for the growth of plant height were determined as of 0.075 g.$\ell$-1 in cucumber but in red pepper seedlings 0.15g.$\ell$-1 was more favored. However, foliar application of 0.15g.$\ell$-1 of bio-enzyme was recommended for both cucumber and red pepper seedlings. Especially, leaf area and total dry weight which are main indices of good seedling were highest in the plot of standard concentrations(0.15g.$\ell$-1)of bio-enzyme.

• Animal cells and systems
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• 제9권3호
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• pp.127-133
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• 2005

We investigated expression of cucumber senescence-associated genes (SAGs) from developing cotyledons and flower petals. Several cucumber SAGs have been reported in earlier reports. This is an extension of the previous findings. Semi-quantitative RT-PCR revealed that most of the cucumber SAG transcripts were consistently produced until the organ senescence. These results imply that many cucumber senescence-related genes are still active during the final development stage, playing some executive biological roles, possibly in remobilization of nutrients to the other parts of tissues or organs. These results were used to search for possible functions of senescence-related genes during organ development.

• 한국식품영양과학회지
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• 제32권4호
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• pp.526-530
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• 2003

각기 다른 염농도에서 염장한 오이의 이화학적 특성을 조사하였다. 염장시 첨가되는 염농도가 높을수록 수축현상이 심하였으며, 오이의 염농도는 염장 30일경에 30% 처리구를 제외한 모든 처리구에서 이론치와 유사한 농도를 나타내었다. pH의 경우 25%처리구는 염장 120일까지 감소 경향을 보인 반면 30%처리구는 60일이후부터 거의 변화가 없었다. 오이 표면의 녹색도는 염장 10일까지는 모든 처리구에서 녹색(-1.33~-2.87)이 유지되었으나 염장기간이 경과함에 따라 적색으로 변하였고, 이러한 현상은 염농도가 낮을수록 심하였다. 황색도는 염농도가 낮은 15% 첨가구가 염장 전기간에 걸쳐 가장 높은 황색도(6.15~12.52)를 보였다. Isopropyl alcohol 추출색소액 중 생오이의 색소추출액은 439, 473, 632 nm에서 피크를 나타낸 반면 염장오이는 염장초기 첨가된 염농도에 관계없이 생오이 색소추출액과는 다른 흡광도 변화를 나타내어 410, 505, 538, 607, 565 nm에서 새로운 피크를 형성하였다. 경도는 염농도에 관계없이 저장기간이 경과함에 따라 지속적으로 상승하였다.

• Fisheries and Aquatic Sciences
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• 제16권4호
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• pp.279-283
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• 2013

We tested the effects of various distillers dried grains (DDGs) in a formulated diet on growth and body composition of juvenile sea cucumber Apostichopus japonicus. DDG is a solid residue obtained by filtering an aqueous mixture of fermented rice with Aspergillus oryzae and yeasts. Six isonitrogenous and isocaloric diets (DDG0, DDG-G, DDG-C, DDG-K, DDG-W, and DDG-P) were formulated to contain 20% DDG obtained from different Makgeolli factories. Juvenile sea cucumber (average weight, $2.1{\pm}0.02$ g) were randomly distributed in eighteen 50-L rectangular plastic tanks (40 L of water each) in a seawater flow-through system at a density of 50 juveniles/tank. Three replicate groups of sea cucumber were fed each of the six experimental diets at a feeding rate of 5% body weight per day for 22 weeks. At the end of the feeding experiment, survival and weight gain of the juvenile sea cucumber were not affected by the type of dietary DDG (P > 0.05), and the proximate and amino acid compositions of the whole body were not affected by dietary DDG diets (P > 0.05). These results indicate that rice-based DDG is a potential dietary ingredient that could be used at dietary concentrations of up to 20% for growth of juvenile sea cucumber.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1105-1109
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• 1998

The superoxide dismutase(SOD) in peeled pericarp of cucumber was most stable at pH 8.0 and relatively stabe between pH 5.0 and 9.0. The enzyme was stable up to 6$0^{\circ}C$ and retained 12% by heat treatment at 10$0^{\circ}C$ for 5 min. At pH 2.0, the peeled pericarp enzyme activity was decreased to 10% by incubation for 3 hrs. However, the enzyme activity was increased above 25% after incubating the enzyme at pH 7.0 for 6 hrs. Retention of SOD activity in cucumber by various heating methods was also measured. The residual SOD activities of peeled pericarp and whole cucumber was estimated to be 25% and 27% after blanching(2 min), respectively. The skin enzyme retained 53% of its activity after steaming (3 min). When the peeled pericarp enzyme was incubated at 4$^{\circ}C$ for 20 days, the enzyme activity remained about 81%. However, when the enzyme incubated at 3$0^{\circ}C$ for 20 days, the peeled pericarp enzyme activity decreased to 17% of its original activity. The enzyme activity of peeled pericarp cucumber was not changed after exhaustive dialysis for 3 days, which indicated that the SOD activity in cucumber seems to have molecular weight above 12,000.