• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.2
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• pp.127-133
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• 2019

Seahorses have long been used as ornamental and medicinal products. The sea horse Hippocampus abdominalis has a beautiful color and unique shape and is also used for ornamental purposes and as a traditional medicine in China. This study examined the value of H. abdominalis as a health functional food or food additive. H. abdominalis was hydrolyzed using seven proteases: flavourzyme, neutrase, alcalase, trypsin, kojizyme, pepsin and protamex. The yields of all of the enzyme hydrolysates were higher than that of the aqueous extract. Of the enzymatic hydrolysates, seahorse Protamex hydrolysate (SHP) gave the highest yield and had excellent antioxidant and angiotensin-I converting enzyme inhibitory activities. It protected Vero cells against oxidative by 2,2-azobis-(2-amidinopropane) dihydrochloride (AAPH) and antihypertension in Spontaneously Hypertensive Rats. This study attempted to demonstrate H. abdominalis as a health functional food or food additive in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.70-75
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• 2009

For the effective use of salmon processing by-products, the food components of muscle around pectoral fin (MAPF) were investigated and compared with those of salmon fillet muscle (SFM). The proximate composition of MAPF was 64.4% for the moisture, 17.2% for the crude protein, 16.2% for the crude lipid and 1.4% for the ash. The pH, volatile basic nitrogen (VBN) content and yield of MAPF were 6.73, 7.8 mg/100 g and 7.4 (g/100 g SFM), respectively. The trichloroacetic acid (TCA) soluble-N content of MAPF was 479 mg/100 g, which was lower than that (612 mg/100 g) of SFM. The Hunter value of MAPF was 54.86 for L value, 22.08 for a value, 22.41 for b value and 52.35 for ${\Delta}$E value, which were similar to those of SFM. The total content in amino acids of MAPF was 17.1 g/100 g, its major amino acids were aspartic acid, glutamic acid, leucine and lysine. The major fatty acids of MAPF were 16:0, 18:1n-9 and 18:2n-6, 20:5n-3 and 22:6n-3. No differences were found in the major fatty acids and the major amino acids between MAPF and SFM. The calcium and phosphorus contents of MAPF were 19.1 mg/100 g and 211.7 g/100 g, respectively. These results suggested that MAPF could be used as seafood resources.

• Proceedings of the KSRS Conference
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• 2008.10a
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• pp.309-312
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• 2008

The advent of high resolution products of surface wind and temperature derived by satellite data has permitted us to investigate ocean and atmosphere interaction studies in detail. Especially the Kuroshio extension region of the western North Pacific is considered to be a key area for such studies. We have constructed gridded products of surface wind/wind stress over the world ocean using satellite scatterometer (Qscat/SeaWinds), available as the Japanese Ocean Flux data sets with Use of Remote sensing Observation (J-OFURO). Using new data based on improved algorithm which have been recently delivered, we are reconstructing gridded product with higher spatial resolution. Intercomparison of this product with the previous one reveals that there are some discrepancies between them in short-period and high wind-speed ranges especially in the westerly wind region. The products are validated by not only comparisons with in-situ measurement data by mooring buoys such as TAO/TRITON in the tropical Pacific and the Kuroshio Extension Observation (KEO) buoys, but also intercomparison with numerical weather prediction model (NWPM) products (the NRA-1 and 2). Our products have much smaller mean difference in the study areas than the NWPM ones, meaning higher reliability compared with the NWPM products. Using the high resolution products together with sea surface temperature (SST) data, we examine a new type of relationship between the lower atmosphere and upper ocean in the Kuroshio Extension region. It is suggested that the spatial relation between the wind speed and SST depends upon, more or less, the surrounding oceanic condition.

• Korean Journal of Microbiology
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• v.52 no.2
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• pp.183-191
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• 2016

Marine bacteria have represented unique physiologies and products which are not discovered from terrestrial organisms. There has been great interest to utilize and develop marine bacteria in many industrial sectors. Recently, we isolated and characterized anaerobic bacteria from various marine environments in Korea to search organic acids fermenting strains. From our enrichment performed under anaerobic condition, 65 strains were isolated and identified by the 16S rRNA gene sequence analysis. Among them, eleven strains were selected for phylogenetical and biochemical analysis. All tested strains were affiliated with Class Clostridia except one with Class Bacteroidia. Most of strains produce acetate (6 strains) with butyrate (2 strains) and/or formate (4 strains). Strain MCWD5 transformed 40% of glucose to extracellular polymeric substances. These results indicate that many novel anaerobic microorganisms which have great potential in commercial application are distributed in the marine environments of Korean Peninsula.

• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.1
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• pp.15-23
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• 2023

Through the revision of the Framework Act on Administrative Regulations (July 17, 2019), the government minimized regulations and applied the comprehensive negative regulation principle to enhance economic vitality. However, a legally mandatory certification system has been applied to marine pollution prevention materials and chemicals, and inspection is conducted every time a product is sold, suppressing the autonomy of manufacturers. In addition, the majority of manufacturers of marine pollution prevention materials and chemicals are small businesses; therefore, they take the approach of producing small quantities of products whenever a buyer requests an order. Consequently, the need for deregulation was raised to ensure autonomy of the market and industry, and improve efficiency in accordance with the current trend of approval, performance test, and inspection systems for marine pollution prevention materials and chemicals. In this study, problems within the current system were identified and improvement plans are proposed through comparison and analysis of domestic and foreign systems.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.3
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• pp.255-261
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• 2012

The skin is continuously exposed to environmental stresses. One of the most important stress factor is UV radiation. UV radiation causes a variety of biological effects on the skin, including inflammation, pigmentation, photoaging and cancer. Therefore in this study, we tried to search for skin-protective antioxidant materials from marine natural products (Porphyra Thalli, Laminariae japonicae thallus, Ostreae Concha, Sargassum Thallus, Undaria thallus, Haliotidis Concha, Agar, Codium thalli, Hizikia fusiforme thalli; HFE, Thalli) which exhibit protective activities against UVB-induced cytotoxicity and oxidative cell death and antiaging effects. As a results, UVB-induced cytotoxicity and cell death were effectively suppressed by treatment of Sargassum Thallus, Agar, Haliotidis Concha, Codium thalli, Thalli ethanol extracts. UVB-induced cell death was mediated by intracellular accumulation or ROS, which was significantly inhibited by treatment with marine natural products extracts. Also, The protective effect of these marine natural products seemed to be mediated by increased expression of type I collagen and Type I procollagen. These results suggest that marine natural products may have anti-aging effects new functional materials against oxidative stress-mediated skin damages.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.501-506
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• 2004

Microflora and contamination process of Saengshik products were investigated to ensure microbial safety of Saengshik. Food-borne pathogenic bacteria, such as Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens detected mainly from grains were not removed by washing with tap water and freeze-drying. Contaminations of food-borne pathogenic bacteria occurred through raw material powder processed at other factories and during actual product manufacturing process, because detection rates of final products were higher than those of raw materials. Concentration of food-borne pathogenic bacteria increased with advancing of process after first pulverization. Dusts of powder and powder attached to machine were good media for air-borne microorganisms and caused to increase of food-borne pathogenic bacteria during process. Improvement of manufacturing process and sanitary control of machines arc necessary to ensure microbial safety of Saengshik.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.70-75
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• 2006

Of 111 bacterial isolates on 32 dried salted marine products in Garak wholesale market.72 strains were coliforms, and 12 were staphylococcus spp. etc. In average, humidity 17.28%, ashes 4.92%, standard plate count $1.1{\times}10^7$ CFU/ml, coliforms count $9.0{\times}10^3$ CFU/ml, staphylococcus spp. $5.4{\times}10^6$ CFU/ml respectively. Of 72 coliforms, it was isolated by 21 Pantoea spp, 14 Enterobacter cloacae and, 13 Ranella aquatilis, etc. and of 12 Staphylococcus spp. 4 staphylococcus xylosus was the most.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.159-163
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• 2006

37 Bacillus spp strains(43.0%=37/86), and 18 B. cereus(20.9%=18/86) were isolated on 86 dried marine products. Each isolates were B. cereus 48.6%(18/37), B. mycoides 13.5%(5/37) B. coagulus 5.4%(2/37) B. firmus 5.4%(2/37), B. circulus 2.7%(1/37), B. stearothermophilus 2.7%(1/37), B. pumilus 2.7%(1/37) B. spp. 8.1%(3/37), and Brebacillus brevis 10.8%(4/37) etc.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.111-119
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• 2017

We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.