• Korean Journal of Food Science and Technology
• /
• v.2 no.2
• /
• pp.30-33
• /
• 1970

This studies' objective methods of identifying fish species are based on the species-specific protein-separation patterns obtained on electrophoresis of watersoluble sarcoplasmic proteins of fish muscle. As the proteins must be in their native undenatured state, electrophoretic identification of fish species has, so far, been restricted to raw fish. An extention of the electrophoretic method to the identification of cooked fish is discribed. The protein fragments extractable in 10M urea from the denatured proteins of cooked muscle can also be separated by electrophoresis into species' characteristic patterns that could be used for species identification. The separation patterns obtained on polyacrylamide gel for the urea extracts of cooked Mugil cephalus, Gadus macrocephalus, Scomberomorus niphonius, Scomber japonicus, Pseudosciaena manchurica, Seriola quinqueradiata, Trichius lepturus, Duderleinia berycoides, Lophimus setigerus, Pampus argenteus are presented. In its present form the method does not apply to canned fish.

• Ocean and Polar Research
• /
• v.25 no.4
• /
• pp.607-615
• /
• 2003

Many organisms are known to survive in icy environments. These include both over wintering terrestrial insects and plants as well the marine fish inhabiting high latitudes. The adaptation of these organisms is both a fascinating and important topic in biology. Marine teleosts in particular, can encounter ice-laden seawater that is approximately $1^{\circ}C$ colder than the colligative freezing point of their body fluids. These animals produce a unique group of proteins, the antifreeze proteins (AFPs) or antifreeze glycoproteins (AFGPs) that absorb the ice nuclei and prevent ice crystal growth. Presently, there are at least four different AFP types and one AFGP type that are isolated from a wide variety of fish. Despite their functional similarity, there is no apparent common protein homology or ice-binding motifs among these proteins, except that the surface-surface complementarity between the protein and ice are important for binding. The remarkable diversity of these proteins and their odd phylogenetic distribution would suggest that these proteins might have evolved recently in response to sea level glaciations just 1-2 million years ago in the northern hemisphere and 10-30 million years ago around Antarctica. Winter flounder, Pleuronectes americanus, has been used as a popular model to study the regulation of AFP gene expression. It has a built-in annual cycle of AFP expression controlled negatively by the growth hormone. The signal transduction pathways, transcription factors and promoter elements involved in this process have been studied in our laboratory and these studies will be presented.

• Journal of fish pathology
• /
• v.28 no.3
• /
• pp.133-143
• /
• 2015

The antigenic proteins of Lymphocystis disease virus (LCDV) from tumors of olive flounder, Paralichthys olivaceus, are described following characterization by mass spectrometry. In SDS-PAGE, predominant protein bands were observed at 114, 88, 70, 54, 52, 47, 42 and 24 kDa. Western blot analysis showed that antisera reacted strongly at molecular weights of 114, 67 and 54 kDa, and reacted weakly at molecular weights of 74, 70, 36, 24 and 22 kDa. In the identification of LCDV antigenic proteins by matrix-assisted laser desorption ionization (MALDI) TOF mass spectrometry, 10 of 14 excised bands consisted mostly of proteins with amino acid sequences that matched LCDV-C (lymphocystis disease virus isolate China) ORFs. Strong antigens with molecular weights of 114, 67 and 54 kDa were identified as LDVICp236 (chromosome segregation ATPase), LDVICp033 (membrane bound metallopeptidase) and LDVICp157 (hypothetical protein), respectively. Minor antigens with molecular weights of 70, 36, 24 and 22 kDa proteins were identified as LDVICp160 (acetyl-coA hydrolase), LDVICp213 (hypothetical protein), LDVICp039 (hypothetical protein) and LDVICp213 (hypothetical protein). However, the major capsid protein (LDVICp043) did not react with the polyclonal antibody.

• Preventive Nutrition and Food Science
• /
• v.22 no.2
• /
• pp.90-99
• /
• 2017

Fish muscles are classified into white and red muscles, and the chemical composition of the two fish muscles have many differences. Few reports have assessed the health-promoting functions of white fish muscle proteins (WFP) and red fish muscle proteins (RFP). We therefore evaluated the mechanisms underlying the alteration of lipid profiles and cholesterol metabolism following the intake of WFP prepared from cod and RFP prepared from light muscles of tuna. Male Wistar rats were divided into six dietary groups: casein (23%), WFP (23%), and RFP (23%), with or without 0.5% cholesterol and 0.1% sodium cholate. Compared to the WFP-containing diet, the RFP-containing diet supplemented with cholesterol and sodium cholate significantly increased serum and liver cholesterol contents. However, in the RFP groups, an alteration in cholesterol metabolism including an increased tendency to excrete fecal sterols and hepatic cholesterol $7{\alpha}$-hydroxylase was related to the reduction of hepatic cholesterol contents. This phenomenon might be related to the tendency of an increased food intake in RFP-containing diets. These results highlight the differential effects of WFP and RFP on serum and liver lipid profiles of Wistar rats fed non-cholesterol- or cholesterol-containing diets under no fasting condition.

• Journal of fish pathology
• /
• v.28 no.2
• /
• pp.99-107
• /
• 2015

Despite its economic importance as an aquaculture species, the molecular and genetic information regarding physiologically important elements in rock bream (Oplegnathus fasciatus) is not completely understood. Rab proteins play a vital role in cellular mechanisms and immunity as one of the key regulators of membrane trafficking. In this investigation, a Rab gene, named as RbRab-5C-like, was identified from Oplegnathus fasciatus. RbRab-5C-like protein exhibited high homology with Rab proteins of other species and possessed signature characteristics of Rab proteins with four conserved cysteine residues. Phylogenetic analysis showed that RbRab-5C-like clustered with other fish counterparts. The RbRab-5C-like genomic sequence possesses six exons and five introns. Transcriptional analysis revealed that RbRab-5C-like was ubiquitously expressed in all examined tissues with the highest expression occurring in the liver. While the structural and homologic characteristics of RbRab-5C-like suggest a strong conservation of this element in different species, its mRNA distribution implies a wide range of biological significance in rock bream.

• Korean Journal of Food Science and Technology
• /
• v.20 no.1
• /
• pp.34-39
• /
• 1988

The possibility of using sodium dodecylsulfate-polyacrylamide gel electrophoresis was studied to detect specific proteins and their content in meat products such as beef, pork, fish, soybean, fish paste, ham and fish sausage. Many complicated bands were observed in the total protein fractions of the tested samples. The number of protein bands in the low salt-soluble protein fractions was considerably lesser and showed more specific bands in comparison with total protein fractions. Actone-insoluble fractions of non-meat proteins showed different patterns from meat proteins. A heating procedure seemed to be a cause for the diminished number and quantity of resolved protein bands in sausages. The results suggest that the discgel electrophoresis can be used to detect specific proteins and their content in protein foods, if a selective extraction method is emplyed.

• Food Science of Animal Resources
• /
• v.34 no.3
• /
• pp.307-315
• /
• 2014

pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.5
• /
• pp.774-778
• /
• 1998

The effect of insulin-like growth factor-I (IGF-I) on circulating insulin-like growth factor binding proteins (IGFBPs) in the Korean rockfish, Sebastes schlegeli, was assessed after injected of recombinant human IGF-I (6 $\mu$g/100 g body weight). Growth and metabolic status of each fish were assessed by determing body length and body weight changes, and serum glucose concentration. Serum IGF binding proteins concentrations were assessed by the Western ligand blot procedure using $^{125}I$-labeled human IGF-I tracer. The fish received IGF-I were Heavier than the saline-injected control fish after 2 weeks of treatment. Plasma IGFBP-3 concentration inclosed, but plasma IGFBP-1 and glucose levels decreased significantly after administration. Taken together, the findings of this study suggest that human IGF-I is biologically active in Korean rockfish and may be of significance in metabolic and growth-related processes.

• Journal of fish pathology
• /
• v.15 no.2
• /
• pp.83-92
• /
• 2002

EST analysis was performed to identify stress-responsive and immune-related genes from mud loach (Misgurnus mizolepis), cDNA libraries were constructed with liver, intestine and kidney tissues and randomly chosen clones (216 for liver, 198 for intestine and 224 for kidney) were subjected to automated sequence analysis. Of 638 clones sequenced in totlal, approximalely 25% of ESTs was novel sequences (no match to GenBank) or sequences with high homology to hypothrtical/unknown genes. Several potential stress-responsive biomarker and/or immure-related genes were identified in all the tissues examined. It included lectin, MHC class I/II proteins, proteinase inhibitors, superoxide dismulase, catalase, glutathionc-S. transferase, heat-shock protein, warm temperature acclimation protein, complements, methylrransferasc, zinc finger proteins, macrophage maturation associated protein, and others. This information will offer new possibilities as fundamental baseline data for the molecular genetics and breeding of this species with an emphasis on the development of stress. (and disease)-resistsnt fish.

• Journal of Food Hygiene and Safety
• /
• v.6 no.1
• /
• pp.67-72
• /
• 1991

This study was carried out to investigate the preservative effect of grapefruit seed extract on fish meat product. he effect of GFSE has been tried on fish meat product divided into three lots; Control (no treatment), 500 ppm and 1,000 ppm of GFSE-treated samples. The results were summarized as follows; 1 During the storage of fish meat product, chagnges of crude protein contents of GFSEtreated samples were smaller than the control. 2 Texture was inclined to decrease as the storage period goes, the decrease ratio of GFSEtreated samples was smaller than the control. 3. SDS-PAGE patterns of fish meat product treated with or without GFSE showed that Mw 30,000-32,000 of major proteins were hydrolyzed and disappeared. The deterioration of fish meat product proteins occured in the storage period of 2 days in the control and 4-5 days in GFSE-treated samples. Conclusivery, the excellent preservative effects of GFSE on fish meat product were shown in the rheological, chemical test and sensory evaluation.