• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.11
• /
• pp.1452-1456
• /
• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.2
• /
• pp.93-99
• /
• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• Applied Microscopy
• /
• v.31 no.2
• /
• pp.157-165
• /
• 2001

Sertoli cells in the normal adult testis are nondividing cells, which are relatively inconspicuous on cross section of the seminiferous tubule and comprise about 10% to 15% of the tubular cellular elements. Ultrastructurally, Sertoli cells have characteristic nucleoli, plasma membrane, and cytoplasmic components. The plasma membrane has two types of intercellular junctions which are developed at puberty: junctions between adjacent Sertoli cells and Sertoli cell-germ ceil junction. However, the ultrastructural findings of Sertoli cells in human fetus is not fully elucidate yet. In the present study, human fetal testes ($14\sim27$ weeks) obtained from artificially induced abortions legally without gross malformation were studied using transmission electron microscopy to make clear the differentiation process of Sertoli cells in human. In human fetal testes from 14 weeks to 27 weeks, the cell junctions of Sertoli-germ cells and Sertoli-Sertoli cells are desmosome like structure and not tight junction or desmosome. The Overall intracytoplasmic organelles of Sertoli cells are relatively sparse. The mitochondrias are relatively abundant but no developed cristae. And the rough endoplasmic reticuli are abundant and smooth endoplasmic reticuli are sparse. The amount of lipid droplets are regularly observed in human fetal Sertoli cells. No microfilaments or Charcot-Bottcher's crystalloids are present. From the results, Sertoli cells in human fetal testes are somewhat different ultrastructural findings with puberty or adult. However, to make clear the differentiation process of Sertoli cells in human, further study for 28 weeks to puberty is required.

• Applied Biological Chemistry
• /
• v.40 no.3
• /
• pp.254-258
• /
• 1997

To examine the characteristics of the antioxidative property of Buckwheat components, acetone extracts from a buckwheat, Suwon 5, was fractionated using five solvents. Hexane, ethylacetate, ether, butanol and water fractions were obtained. Butanol fraction showed the greatest electron donating ability and inhibitory effect on lipid peroxidation. It also showed the most excellent activity in the superoxide radical scavenging activity by xanthine/xanthine oxidase-cytochrome c reduction system. Spectrophotogram of butanol fraction was similar to that of rutin. Superoxide radical scavenging activity was related to the contents of rutin. Inhibitory effect of each fraction on xanthine oxidase was also measured. Butanol fraction had the strongest inhibitory effect on xanthine oxidase and $IC_{50}\;was\;3.1\;{\mu}g$. The inhibition type of butanol fraction on xanthine oxidase turned out to be a mixture of the uncompetitive and non-competitive modes.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.4
• /
• pp.1031-1040
• /
• 2015

Ultrstructural studies of germ cell differentiation and vitellogenesis in the oocytes of the female Rapana venosa in the brackish water area of Seomjin River were investigated by transmission electron microscope observations. In the early vitellogenic oocytes, the Golgi complex and mitochondria were involved in the formation of glycogen particle, lipid droplets, and yolk granules. In the late vitellogenic oocytes, the rough endoplasmic reticulum and multivesicular bodies were involved in the formation of proteid yolk granules in the cytoplasm. However, heterosynthetic vitellogenesis in this species were not observed in vitellogenic oocytes during oogenesis. A mature yolk granule was composed of three components: crystalline core, electron lucent cortex and the limiting membrane. As shown in some large gastropods, vitellogenesis in R. venosa occurred by way of endogenous autosynthesis without heterosythetic vitellogenesis (exogeneous endocytosis), which are found in the oocytes in bivalves. The mating period and spawning activity were related with the increases of seawater temperatures and salinities.

• The Korean Journal of Nuclear Medicine
• /
• v.24 no.2
• /
• pp.317-324
• /
• 1990

Liposome was labelled with $^{99m}Tc$ after negative charged liposome was formed with combination of a few lipid components. $^{99m}Tc$ liposome was injected through the tail vein of C3H mice bearing fibrosarcoma and biodistribution of $^{99m}Tc$ liposome was evaluated. The results were as follows: 1) We confirmed formation of liposome which was small unillamellar and multilamellar vesicles. 2) In this experiment the optimal concentration of $SnCl_2$ was $156{\mu}g/ml$ to label liposome with $^{99m}Tc$ and labelling efficiency was 95%. 3) The labelled liposome was stable when it was incubated with human serum for 24 hours. Mean labelling efficiency was 94% at 24 hour. 4) The main uptake sites of Tc-99m liposome were liver and spleen. It showed significantly higher uptake than $^{99m}Tc$ HSA (p < 0.001). 5) $^{99m}Tc$ liposome uptake in tumor tissue was not significantly higher than $^{99m}Tc$ HSA uptake. In conclusion, $^{99m}Tc$ liposome disclosed high labelling efficiency and was highly stable. Liver and spleen were main uptake sites of $^{99m}Tc$ liposome. The uptake mechanism of $^{99m}Tc$ liposome also seemed to be different from that of $^{99m}Tc$ HSA. We conclude that $^{99m}Tc$ liposome would be a promising agents for the imaging of some tumor.

• Applied Chemistry for Engineering
• /
• v.23 no.5
• /
• pp.467-473
• /
• 2012

Coenzyme Q10 (CoQ10) is a natural lipid cofactor with antioxidant and anti-aging properties as cosmetic and food ingredients, involved in cellular energy metabolism. Here, nano-emulsions with CoQ10 were fabricated with lecithin, ethanol, oil, and sorbitan monostearate (Arlacel 60), as major components. Phase inversion emulsion method with ultrasonicator was utilized in producing CoQ10 solution, and stabilization effects from lecithin and ethanol and other diverse perturbation factors were evaluated over time. Physical properties of the emulsion were characterized such as its size, surface charges by zeta-potential, and the overall structures. Optimal concentrations of CoQ10 and Arlacel 60 were 0.8% and 3%, respectively, for producing the smallest sizes of nanoemersions in a 100 nm diameter with best morphology. No notable changes in the size were observed over 7 days from Ostwald ripening, when the concentration of Arlacel 60 was higher than 2%. Even after 270 days at room temperature, the size of nanoemulsions maintained as 115 nm in diameter, revealing only a 10% increase with high degrees of long termed stability and substantiality. In addition, changes in the surface potential occurred possible due to the flocculation effect on the nanoparticles.

• Journal of Conservation Science
• /
• v.29 no.4
• /
• pp.437-444
• /
• 2013

We studied for the chemical characterizations of the charred residues obtained from the ancient potteries in the Proto-Three Kingdom period from archaeological sites in Joong-do, Chuncheon. Organic components of the charred residues were extracted and analysed using mass spectrometry and infrared spectroscopy. Lipid profiles from these samples were not identified in gas chromatography-mass spectrometry. Bulk stable isotope analyses of charred residues was used to infer an average values of the foods prepared. The average carbon isotope values (${\delta}^{13}C$) of the residues are $-14.7{\pm}2.8$‰ (ranging from -8.7‰ to -18.4‰, n=9), and nitrogen isotope values (${\delta}^{15}N$) are $6.2{\pm}1.1$‰ (ranging from -4.4‰ to -7.6‰, n=9). This is the first approach to analyse charred residues using stable isotopic method in Korea. Charred food residues on the interior surface of archaeological pottery can provide valuable information about pottery use and dietary habits of its population.

• Korean Journal of Food Science and Technology
• /
• v.43 no.6
• /
• pp.683-688
• /
• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.501-510
• /
• 2008

In this study, we evaluated the quality characteristics of sweet potato Sulgidduk produced with varying amounts of fresh sweet potato, after three days of storage. The more fresh sweet potato was added, the higher were the levels of crude protein and crude lipid; however, crude ash contents were lowest in the control sample, and no significant differences in this value were detected among the samples to which fresh sweet potatoes were added. Moisture contents evidenced a tendency to decrease with increases in the amount of added fresh sweet potato and increased storage time, but pH rose with increases in the amount of added sweet potato. Total cell counts showed a tendency toward decrease with increases in the amount of added fresh sweet potato. L values tended to be low with increases in the amount of added fresh sweet potato and a values were lowest immediately after its production, although no consistent tendencies were noted in correlation with the amount of added fresh sweet potato. b values tended to increase directly with the amount of added sweet potato . With increasing storage time, the L and a values decreased, whereas the b value tended to increase. Upon textural assessment, it was observed that hardness, adhesiveness, springiness, gumminess, and chewiness(all textural components except for cohesiveness) increased with increasing quantities of added fresh sweet potato, and these factors also tended to increase with the progression of storage time. After observation via scanning electron microscopy(SEM), it was noted that the cohesiveness also increased with increasing amounts of added sweet potato. With regard to the sensory evaluation, the samples to which 15% fresh sweet potato had been added evidenced the highest acceptability in terms of color, flavor, and s0weetness, and softness and moistness in these samples decreased with increasing percentages of added sweet potato. It has been previously demonstrated that the addition of 15% fresh sweet potato resulted in optimal overall acceptability. In accordance with the aforementioned results, it has been verified that the use of fresh sweet potato in Sulgidduk is possible and probably desirable, and an addition of 15% sweet potato appears to be the optimal approach in terms of overall quality and functionality.