• Natural Product Sciences
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• v.9 no.1
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• pp.22-27
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• 2003

This study was designed to investigate the effects of main constituents of Nigella sativa (NS) seed on the survival and CNS responses in experimental animals. The toxicological investigations were conducted for the determination of median lethal doses $(LD_{50})$ of NS seed constituents [i.e. aqueous extract (AE), fixed oil (FO), volatile oil (VO)] and main components of its VO [i.e. thymoquinone (TQ), ${\alpha}-pinene$ (AP) and p-cymene (PC)]. A part of this study includes evaluation NS constituents in the induction of minimal neurological deficit (MND) as a parameter for neurotoxicity using chimney test. In this study, the i.p. $LD_{50}$ values of AE, FO, VO, TQ (suspended In 0.5%CMC), TQ (dissolved in corn oil), AP and PC, were 3020, 3371, 1853, 616.6, 90.3, 1726 and 1523 mg/kg, respectively. All the NS constituents can be considered moderately toxic ($LD_{50}$ ranged from 616.6 to 3371 mg/kg), except the oily solution of TQ, which was very toxic ($LD_{50}$ was 90.3 mg/kg). It appeared that the toxicity of the whole VO is mainly due to its content of TQ and to some extent PC. All the NS constituents induced different degrees of MND at certain dose levels. The median neurotoxic (or sedating) doses $(TD_{50})$ of AE, FO, VO, TQ (suspended in CMC) and AP and PC, were 950, 1403, 306, 88.1, >173 and 368 mg/kg, respectively. TQ was the most potent component in inducing MND, whereas the FO and AE were the least. Neurotoxicity induced by the VO in the chimney test may refer basically to its contents of TQ and to some extent PC and AP.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was 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, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. 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 $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Plant Biology
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• v.36 no.3
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• pp.195-201
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• 1993

The room temperature fluorescence induction of chloroplasts was utilized as a probe to locate the site of inhibition by mercury, copper and zinc on PS II by mercury. Inhibitory effect of Hg2+ on electron transport activity was notable as compared with Cu2+ and Zn2+. At concentrations of HgCl2 over 50 $\mu$M, activities of PS II and whole-chain electron transport decreased more than 70%, while that of PS I decreased about 10~30%. This suggests that PS II is more susceptible to Hg2+ than PS I is. In the presence of diphenylcarbazide (DPC), 50 $\mu$M HgCl2 inhibited the reduction of dichlorophenolindophenol (DCPIP) about 50%. Addition of heavy metals induced marked decrease in maximal variable fluorescence/initial fluorescence [(Fv)m/Fo], but no changes in Fo. With various concentrations of heavy metals, changes of chlorophyll a fluorescence emitted by PS II showed gradual decrease in photochemical quenching (qQ), which indicates an increase in reduced state of electron acceptor, QA. Especially, the addition of HgCl2 caused a notable decrease of qQ. In the presence of 50 $\mu$M CuCl2, energy-depended quenching (qE) was completely reduced, whereas in the presence of 50 $\mu$M CuCl2 and ZnCl2 it was still remained. The above results are discussed on the effects of mercury in relation to water-splitting system and plastoquinone (PQ) shuttle system.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• The Pure and Applied Mathematics
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• v.23 no.4
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• pp.385-387
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• 2016

$Fo{\check{s}}ner$ [4] defined a generalized module left (m, n)-derivation and proved the Hyers-Ulam stability of generalized module left (m, n)-derivations. In this note, we prove that every generalized module left (m, n)-derivation is trival if the algebra is unital and $m{\neq}n$.

• The Pure and Applied Mathematics
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• v.24 no.1
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• pp.33-34
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• 2017

$Fo{\check{s}}ner$ [1] defined a module left (m, n)-derivation and proved the Hyers-Ulam stability of module left (m, n)-derivations. In this note, we prove that every module left (m, n)-derivation is trival if the algebra is unital and $m{\neq}n$.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.230-237
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• 2015

This study investigated the impact of microalgal oil (MO) on body weight management in C57BL/6J mice. Obesity was induced for 8 weeks and animals were orally supplemented with the following for 8 additional weeks: beef tallow (BT), corn oil, fish oil (FO), microalgal oil (MO), or none, as a high fat diet control group (HD). A normal control group was fed with a normal diet. After completing the experiment, the FO and MO groups showed significant decreases in body weight gain, epididymal fat pad weights, serum triglycerides, and total cholesterol levels compared to the HD and BT groups. A lower mRNA expression level of lipid anabolic gene and higher levels of lipid catabolic genes were observed in both FO and MO groups. Serum insulin and leptin concentrations were lower in the MO group. These results indicated that microalgal oil has an anti-obesity effect that can combat high fat diet-induced obesity in mice.

• Membrane and Water Treatment
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• v.13 no.2
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• pp.63-72
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• 2022

Choline chloride-glycerol (1:2 mol), a natural deep eutectic solvent (NADES) is examined as a draw solution in forward osmosis (FO) for dewatering application. The NADES is easy to prepare, low in toxicity and environmentally benign. A polyamide thin film composite membrane was used. Characterization of the membrane confirmed porous membrane structure with good hydrophilicity and a low structural parameter (722 ㎛) suitable for FO application. A dilute solution of 20% (v/v) NADES was enough to generate moderate water flux (14.98 L m^-2h^-1) with relatively low reverse solute flux (0.125 g m^-2h^-1) with deionized water feed. Application in dewatering industrial wastewater feed showed reasonably good water flux (11.9 L m^-2h^-1) which could be maintained by controlling the external concentration polarization and fouling/scaling mitigation via simple periodic deionized water wash. In another application, clarified sugarcane juice could be successfully concentrated. Recovery of the draw solute was accomplished easily by chilling utilizing thermo responsive phase transition property of NADES. This study established that low concentration NADES can be a viable alternative as a draw solute for dewatering of wastewater and other heat sensitive applications along with a simple recovery process.

• The Korean Journal of Ecology
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• v.26 no.5
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• pp.273-280
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• 2003

Saline conditions invoke oxidative stress attributed to the overproduction of reactive oxygen species (ROS). Changes in quantum efficiency and antioxidative enzyme activity upon salt treatment were examined in a salt-tolerant plant, Atriplex gmelini, to test the hypothesis that salt tolerance of A. gmelini is due to the increased activity of antioxidative enzymes. A. gmelini showed optimum growth at 100 mM NaCl producing 116% of the shoot dry weight over control plants in 0 mM NaCl treatment. Healthy growth persisted up to 300 mM NaCl treatment maintaining normal internal water content and dry weight. No photochemical stress or damages on antioxidative defense system was obvious in plants of 2 and 4 day salt treatment which was indicated by increased quantum efficiency (Fv/Fm value), decreased stress index (Fo/Fm value), and increased activity of antioxidative enzymes such as SOD, APX, GR. However, the plants treated with 400 mM NaCl showed decrease in growth and in antioxidative enzyme activity although the enzyme activity was still higher than that of the 0 mM NaCl treated plants (l31%, 114%, and 134% of the SOD, APX, and GR activity, respectively). Interestingly, another important antioridative enzyme that scavenges H₂O₂ in plant cells, CAT, showed rapid decrease in its activity as salt concentration increased; 38%, 22%, 15% of the 0 mM NaCl treated plants at 200, 300, 400 mM NaCl treatments, respectively. It appears that the enzymes in ascorbate-glutathione cycle such as APX and GR play the major roles in scavenging ROS produced by salt stress in A. gmelini. After 6 days of salt treatment, the damage in photochemical and antioxidative defense system was indicated by decreased Fv/Fm value and increased Fo/Fm value. A. gmelini appears to cope with short term salt treatment by enhanced activity of the antioxidative defense system, whereas long term stress invoke oxidative stress by increased ROS due to the damages in photochemical and antioxidative system.