• Applied Biological Chemistry
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• v.47 no.2
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• pp.208-215
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• 2004

As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.957-964
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• 2017

This study was carried out to investigate the effects of garlic extract on histamine reduction in mackerel meat stored at $4^{\circ}C$ and $15^{\circ}C$, respectively. The number of total bacteria in mackerel meat treated with 7.5% garlic extract was ten times lower than that of the control stored for 6 days of $4^{\circ}C$. However, there was no difference among the samples after 9 days of storage. Reduction of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents was observed in the normal control group at both temperatures. However, contents of these two polyunsaturated fatty acids slightly increased in garlic extract-treated fish. Amounts of volatile basic nitrogen increased over time in the control group, but decreased in the garlic extract-treated meat, indicating that garlic extract might suppress decomposition. No histamine was detected initially in all samples. However, a small amount of histamine (42.87 mg/kg) was detected in the control at 3 days after storage at $4^{\circ}C$. Histamine content increased continuously with storage period but was lower in mackerel meat containing garlic extract, in which histamine suppression was proportional to the concentration of garlic extract. It can be concluded that garlic extract could be utilized to extend the storage period of mackerel.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.121-126
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• 2012

This study evaluated the effect of fish oil rich in n-3 fatty acids on bone characteristics in Sprague-Dawley rats. Weanling male rats were randomized to receive either a diet containing high fish oil (FO), fish oil blended with corn oil (FICO), or soy oil rich in n-6 fatty acids (SO) for 4 weeks. All diets provided 70 g/kg fat based on the AIN-93G diet. Growth and biomarkers of bone metabolism were analyzed, and femur bone characteristics were measured by dual-energy X-ray absorptiometry. After the dietary treatment, no significant differences among the diet groups were observed for serum concentrations of Ca, parathyroid hormone, calcitonin, or osteocalcin. Alkaline phosphatase activity was significantly greater in FO-fed rats compared to that in the FICO and SO groups, whereas no difference in deoxypyridinoline values was observed, supporting the positive effect of a FO diet on bone formation. These results were accompanied by a significant increase in femur bone mineral density (BMD) in FO-fed rats. These findings suggest that providing fish oil rich in n-3 fatty acids correlates with higher alkaline phosphatase activity and BMD values, favoring bone formation in growing rats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.31-36
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• 1998

In order to find out the effect of supplemented diets with squid intestine on the catfish, growth and body compositions of catfish (Parasilurus asotus) were investigated for 112 days with the four experimental diets of different lipid levels. The higher lipid level of diets with squid intestine supplement was fed, the higher body weight was gained (p<0.05). HSI (Hepatosomatic Index) was the lowest in the diets with $10\%$ squid intestine. There were no significant differences in muscle md skin compositions, however the increasing lipid levels in the diets well reflected in the fatty acid pattern of skin and muscle. The percentage of n-3 polyunsaturated fatty acids such as C20 : 5 and C22 : 6 in tissues was increased according to increase of supplemented squid intestine. Saturated and n-6 fatty acid contents did not show the significant difference.

• Journal of Life Science
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• v.19 no.9
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• pp.1284-1288
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• 2009

To produce high quality fish oil products, additional deodorization experiments on purified fish oil from squid using columns filled with citric acid or gluconic acid were performed. A deodorization effect on the fish oil was observed on both the citric acid and gluconic acid columns. These effects were more efficient on the columns packed with 3 g of organic acid than those with 1 g or 2 g of organic acid. In addition, a better effect was observed in the column packed with gluconic acid than that with citric acid. Peroxide value (POV) and acid value (AV) of the sample treated with citric acid was the as same as the non-treated sample. However, POV and AV of the sample treated with gluconic acid were about 10% higher than the non-treated sample. Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the samples treated with citric acid or gluconic acid columns were about 0.5% higher than the non-treated sample. In conclusion, deodorization of squid fish oil by organic acid could be an efficient method to produce high quality fish oil products.

• KSBB Journal
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• v.20 no.1 s.90
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• pp.12-17
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• 2005

Despite a wide range of fatty acids in fish oil, its the usage are very limited owing to off-flavors and volatile compounds in the oil. A way to extract and remove volatile compounds was performed at a semi-flow extractor by using supercritical carbon dioxide $(SC-CO_2)$. Samples of the oil were treated at the conditions which ranged from $30\;to\;80^{\circ}C$ and from 80 to 200 bar with 10 mL/min flow rate of carbon dioxide. In the oil the volatile compounds were analyzed by gas chromatography. Before extraction with $SC-CO_2$ the oil sample was detected over 129 peaks but 99 compounds were identified. The results demonstrated that at $40^{\circ}C$ and 200 bar extraction condition the volatile compounds in the tuna fish oil were removed, except for 14 compounds identified after extraction and other $SC-CO_2$ extraction conditions reached to high reduction of the volatile compounds.

• Journal of Life Science
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• v.18 no.8
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• pp.1147-1153
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• 2008

The purpose of this investigation was to determine the effect of feeding trans fat on serum and tissue lipid profiles and fatty acid composition in mice. Forty-five male mice aged at 4 weeks were fed on the 10% palm oil (n-3 deficient group), 20% dried mackerel (n-3 adequate group) and 5% trans fat (trans group) for three months. Total triglyceride, cholesterol and LDL-cholesterol levels were increased in serum, liver and heart of the n-3 deficient and trans groups compared with the n-3 adequate group, while liver HDL-cholesterol levels were lowest in the trans group (p<0.05). In liver and heart, trans group showed higher levels of total cholesterol and LDL-cholesterol compared with the n-3 deficient group (p<0.05). In fatty acid compositions of serum, heart, liver and kidney, the intake of trans fat led to increased percentages of 18:1n-9trans and 18:2n-6trans. The trans group showed similar patterns to the n-3 deficient group, except an increased percentage of 18:2n-6cis. Generally, the n-3 deficient and trans groups showed increased percentages of n-6 fatty acids and decreased percentages of n-3 fatty acids, specially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) compared to the n-3 adequate group (p<0.05). These results indicate that intake of trans fat increased total triglyceride, cholesterol and LDL-cholesterol levels, which may affect risk for cardiovascular mortality.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.12
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• pp.1381-1389
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• 2003

컴퓨터와 첨단영상매체의 발달로 디자인 분야에서도 컴퓨터를 사용하여 색을 자유롭게 선택할 수 있는 그래픽 소프트웨어가 도입되고 있으나 영상정보의 색채 재현성과 영상입출력 장치의 다양화로 인한 색채 불일치에 대한 문제들이 극복해야할 시급한 과제로 부각되고 있다. 따라서, 색채 영상정보 입출력장치의 색채구현 성능과 인간의 색채인지 원리이론을 바탕으로 색보정 알고리즘이 발전하여 색보정 엔진의 개발이 국제적으로 활발히 진행되고 있는 연구 분야임에도 불구하고 국내에서는 그 연구사례가 상대적으로 극히 미비한 실정이며, 더욱이, CAD 시스템을 이용한 패션/텍스타일 디자인 분야에서는 이에 대한 연구가 거의 이루어지지 않고 있다. 본 연구에서는 염색 직물의 색을 CAD시스템을 이용하여 soft-copy로 재현하고 이것을 다시 hard-copy로 출력하여 물리적 측정치와 주관적 색채 인지도간의 일치도를 비교하고, 물리적, 주관적 색차의 한계치를 제시함으로써, 패션/텍스타일 디자인 CAD시스템 운용에 기초가 되는 자료를 제공하려 하였다. 연구의 절차는 객관적 측정과 주관적 평가 두 단계로 나누어 진행되었다 연구에 사용된 직물은 7가지 색상의 면 염직물로써, CAD시스템을 이용하여 각 직물당 5개의 soft-copy를 재현하고, 이것을 다시 hard-copy로 출력하여 spectrophotometer를 이용해 물리적 측정(ΔE, ΔL, Δc, Δh)을 실시하였다. 또한 주관적 평가에는 20명의 의류학 전공 학생들이 참여하였다. 결과 분석에는 분산분석과 Friedman분석이 사용되었다. 연구 결과 색차 측정에 대한 물리적 측정치와 1차 주관적 평가치 사이의 일치도는 90.5%로 나타났으며, 2차 주관적 평가치와의 rank order는 거의 일치하는 것으로 나타났다. 또한 주관적 평가에서 피험자들은 색차인지에 있어 CIELAB 색채공간의 각각의 색요소 차이보다는 전체 색차에 더 영향을 받는 것으로 나타났다.녹색콩풍뎅이의 유충에 의하여 피해를 받는 것이 확인되었다. 녹색콩풍뎅이 유충의 피해를 받은 금잔디는 황화되거나 시들음 증상이 있었고, 이듬해 봄에는 잔디의 회복이 지연되었다.ic conductivity. The changes of $varepsilon$′ and $varepsilon$" were well estimated with this modified Havriliak-Negami model.05). 상기의 결과를 토대로, 성장과 전어체내 지방산조성에 있어서 뱀장어 치어의 사료내 EPA와 DHA의 첨가효과 미약한 것으로 판단되며, 사료내 LNA (n-3)와 LA(n-6) HUFA을 각각 0.35%, 0.65% 첨가했을 때 WG, SGR, FE, PER이 가장 높았으나, 이전의 실험(Takeuchi, 1980)과 동일한 수준인 n-3와 n-6를 각각 0.5%씩 첨가한 실험구와는 유의적인 차이를 보이지 않았다. 이렇게 볼 때, 뱀장어 치어의 필수지방산은 LNA (n-3), LA (n-6)이고, 그 적정수준은 각각 0.35-0.5%, 0.5-0.65%임을 보여준다.George W, Bush)가 새로운 지도자로 취임하여 얼마 되지 않은 2001년 9월 11일 사상 초유로 본토에서 알 카에다 테러리스트 조직에 의해 공격받게 되었다. 뉴욕의 세계무역센터 빌딩 2개가 완전히 붕괴되고, 펜타곤에 민간 여객기가 충돌하여 많은 사람이 살상 당하고, 전체적으로 세계 80여 개국으로부터의 6천여 명이 살상되었다. 전 세계와 미국은 국제 테러리스트들의 야만적 행위에 대해 경악하고 이제 미국은 그 대외정책의 최우선순위를 국제 테러를 발본색원하는 것에 두게 되었다. 본 논문은 1998년 한국에서 새로이 출범한 김대중 행정부가 북한에 대해 실시한 포용정책이 어떠한 성과를 거두고 어떠한 문제점을 간과하고 있는가에 대해 논의하고, 대북 정책의 새로운 지평을 논의하는 것을 목적으로 하고

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.423-435
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• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.1-25
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• 1996

The pathogenesis of atherosclerosis can not be summarized as a single process. Lipid infiltration hypothesis and endothelial injury hypothesis have been proposed and investigated. Recent developments show that there are many points of potential interactions between them and that they can actually be regarded as two phases of a single, unifying hypothesis. Among the many risk factors of atherosclerosis, plasma homocysteine and lipoprotein(a) draw a considerable interest because they are independent indicators of atherogenicity. Triglyceride (TG)-rich lipoproteins (chylomicron and VLDL) are not considered to be atherogenic but they are related to the metabolism of HDL cholesterol and indirectly related to coronary heart disease (CHD). LDL can of itself be atherogenic but the oxidative products of this lipoprotein are more detrimental. HDL cholesterol has been considered to be a favorable cholesterol. The so-called 'causalist view' claims that HDL traps excess cholesterol from cellular membranes and transfers it to TG-rich lipoproteins that are subsequently removed by hepatic receptors. In the so-called 'noncausalist view', HDL does not interfere directly with cholesterol deposition in the arterial wall but instead reflects he metabolism of TG-rich lipoproteins and their conversion to atherogenic remnants. Approximately 70-80% of the human population shows an effective feedback control mechanism in cholesterol homeostasis. Type of dietary fat has a significant effect on the lipoprotein cholesterol metabolism and atherosclerosis. Generally, saturated fatty acids elevate and PUFA lower serum cholesterol, whereas MUFA have no specific effect. EPA and DHA inhibit the synthesis of TG, VLDL and LDL, and may have favourable effects on some of the risk factors. Phospholipids, particularly lecithin, have an antiatherosclerotic effect. Essential phospholipids (EPL) may enhance the formation of polyunsaturated cholesteryl ester (CE) which is less sclerotic and more easily dispersed via enhanced hydrolysis of CE in the arterial wall. Also, neutral fecal steroid elimination may be enhanced and cholesterol absorption reduced following EPL treatment. Antioxidants protect lipoproteins from oxidation, and cells from the injury of toxic, oxidized LDL. The rationale for lowering of serum cholesterol is the strong association between elevation of plasma or serum cholesterol and CHD. Cholesterol-lowing, especially LDL cholesterol, to the target level could be achieved using diet and combination of drug therapy. Information on the link between cholesterol and CHD has decreased egg consumption by 16-25%. Some clinical studies have indicated that dietary cholesterol and egg have a significant hypercholesterolemic effect, while others have indicated no effect. These studies differed in the use of purified cholesterol or cholesterol in eggs, in the range of baseline and challenge cholesterol levels, in the quality and quantity of concomitant dietary fat, in the study population demographics and initial serum cholesterol levels, and clinical settings. Cholesterol content of eggs varies to a certain extent depending on the age, breed and diet of hens. However, egg yolk cholesterol level is very resistant to change because of the particular mechanism involved in yolk formation. Egg yolk contains a factor of factors responsible for accelerated cholesterol metabolism and excretion compared with crystalline cholesterol. One of these factors could be egg lecithin. Egg lecithin may not be as effective as soybean lecithin in lowering serum cholesterol level due probably to the differences of fatty acid composition. However, egg lecithin may have positive effects in hypercholesterolemia by increasing serum HDL level and excretion of fecal cholesterol. The association of serum cholesterol with egg consumption has been widely studied. When the basal or control diet contained little or no cholesterol, consumption of 1 or 2 eggs daily increased the concentration of plasma cholesterol, whereas that of the normolipemic persons on a normal diet was not significantly influenced by consuming 2 to 3 eggs daily. At higher levels of egg consumption, the concentration of HDL tends to increase as well as LDL. There exist hyper-and hypo-responders to dietary (egg) cholesterol. Identifying individuals in both categories would be useful from the point of view of nutrition guidelines. Dietary modification of fatty acid composition has been pursued as a viable method of modifying fat composition of eggs and adding value to eggs. In many cases beneficial effects of PUFA enriched eggs have been demonstrated. Generally, consumption of n-3 fatty acids enriched eggs lowered the concentration of plasma TG and total cholesterol compared to the consumption of regular eggs. Due to the highly oxidative nature of PUFA, stability of this fat is essential. The implication of hepatic lipid accumulation which was observed in hens fed on fish oils should be explored. Nutritional manipulations, such as supplementation with iodine, inhibitors of cholesterol biosynthesis, garlic products, amino acids and high fibre ingredients, have met a limited success in lowering egg cholesterol.