• 한국수산과학회지
• /
• 제42권2호
• /
• pp.109-115
• /
• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• 한국어병학회지
• /
• 제19권3호
• /
• pp.227-233
• /
• 2006

Olive flounder immunoreceptor DAP10 homologue cDNA was cloned from a peripheral blood lymphocytes (PBLs) cDNA library. The length of the olive flounder DAP10 cDNA is 473bp and it contains an open reading frame of 234bp. The predicted polypeptide sequence is 78 amino acids, consisting of a 22-amino acid leader, an 11-amino acid extracellular domain, a 21-amino acid transmembrane segment, and a 24-amino acid cytoplasmic domain. The amino acid sequence of olive flounder DAP10 has 56%, 50%, 32%, 31%, and 31% sequence identity with zebrafish DAP10, catfish DAP10, cattle DAP10, rat DAP10 and Monkey DAP10, respectively. Olive flounder DAP10 has a conserved aspartic acid in the transmembrane domain and a phophatidylinositol-3 kinase-binding site (YxxM/V) in the cytoplasmic region. Genomic organization reveals that olive flounder DAP10 comprises five exons and four introns. A phylogenetic analysis based on the deduced amino acid sequence grouped the olive flounder DAP10 with other species DAP10. In RT-PCR analysis, DAP10 transcripts were detected predominantly in PBLs, kidney, spleen and intestine.

• Fisheries and Aquatic Sciences
• /
• 제12권4호
• /
• pp.286-292
• /
• 2009

We have constructed a cDNA library using brain samples of olive flounder Paralichthys olivaceus. Here, we described the study on gene identification by screening 356 clones from the brain cDNA library of olive flounder. Here, we screened 356 clones from the library to identify genes. Of these, 176 (49.5%) were identified as orthologs of known genes from olive flounder and other organisms. Among the 176 EST clones, 33 (18.7%) represented 11 unique genes that are identical to expressed sequence tags (ESTs) reported for olive flounder, and 120 (68.2%) represented 102 unique genes known from other organisms. The percentage of unknown genes (50.5%) is higher than in other olive flounder cDNA libraries (Lee et al., 2003, 2006, 2007), reflecting the high complexity of brain tissue. Further studies of expression characterization and developmental behavior related to these genes should provide useful insight into the physiological functions of the brain in olive flounder.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권6호
• /
• pp.883-889
• /
• 2008

Lipid peroxidation (LPO) has been identified as an important component of atherosclerosis. In this study, the effects of supplementation with cholesterol (0.5%), olive oil (5%) and vitamin E (0.05%) on erythrocyte glutathione (GSH), plasma malondialdehyde (MDA), total cholesterol, HDL-LDL cholesterol and triacylglycerol, brain and liver MDA and GSH concentrations of rats were investigated. A total of 50 Sprague-Dawley male rats aged 6 months, and of equal body weight were used and fed a standard ration ad libitum. Animals were housed in the University of Selcuk, Veterinary Faculty Experimental Animals Unit. The experiment lasted 60 days and there were five experimental groups as follows: 1. Control, 2. Cholesterol (0.5%), 3. Olive oil (5%), 4. Cholesterol plus vitamin E (0.05%), 5. Olive oil plus vitamin E (0.05%). At the end of the experiment, blood samples were taken by cardiac puncture and erythrocyte GSH, plasma MDA, cholesterol, HDL-LDL cholesterol, triacylglycerol and also GSH and MDA concentrations in brain and liver tissue of rats were spectrophotometrically determined. Supplementation of olive oil and cholesterol into rat diets (groups 2 and 3) caused significant differences in lipid parameters; HDL cholesterol concentrations were increased in the olive oil group and LDL cholesterol was lower than in the cholesterol fed group. Moreover, these decreases in LDL and triacylglycerol concentrations were more significant with vitamin E supplementation. The high plasma MDA concentrations showed that lipid peroxidation occurred in the olive oil group and the highest brain MDA concentrations were determined also in the olive oil group. These findings suggest that vitamin E addition may decrease the sensitivities of several oils to oxidation and that monounsaturated fatty acids in olive oil may decrease the incidence of atherosclerosis by regulating blood lipid profiles.

• 한국수산과학회지
• /
• 제35권6호
• /
• pp.660-665
• /
• 2002

본 연구에서는 자연환경과 경제활동에 의존하는 넙치 양식산업의 변화 양상을 파악하기 위해서 시스템 생태학적 접근법에 의한 에너지 시스템 모델을 작성하여 시뮬레이션을 실시하였다. 시뮬레이션 결과에 의하면 현재와 같은 에너지 소비구조와 시스템으로 넙치 양식산업이 진행될 경우에 자산, 화폐보유량, 생산량은 일정한 수준의 정상상태에서 지속되는 것으로 예측되었다. 그러나 화석연료의 고갈을 고려할 경우, 비영속성 에너지원에 의존하는 현재의 시스템은 초기 증가 후 수입과 지출이 균형을 이루는 시점부터 자산, 생산량 등이 지속적으로 감소하는 것으로 예측되었다. 따라서 장기적인 측면을 고려할 때, 넙치 양식산업 및 수산 양식산업의 지속성을 위해서는 국내의 자연환경자원에 의존하는 에너지 저 소비형의 생산 시스템 구조를 가진 생태공학적 시스템으로 의 전환 뿐만아니라 일반해면어업과 조화를 이룰 수 있는 수산정책이 요구된다.

• 한국미생물생명공학회:학술대회논문집
• /
• 한국미생물생명공학회 1986년도 추계학술대회
• /
• pp.523.2-523
• /
• 1986

The hydrolysis of olive oil was attempted with immobilized C. rugosa lipase in the reverse phase solvent system. (i.e. immobilized wet particles is dispersed in continuous phase olive oil or organic solvents containing olive oil). Sephadex LH-20 and LH-60 were used as the supports that can be used in organic solvents. The water content of wet particles of sephadex LH-20 and LH-60 were about 72% (w/w) and 85% (w/w), respectively Both swollen gels with 0.05M buffers adsorbed about 18% of lipase dissolved. They were easily dispersed in liquid olive oil or in organic solvents. The effects of organic solvents on the stability and catalytic activity of the lipase have been examined. The results revealed that isooctane is superior to the other solvents examined for enzymatic fat spliting in reverse phase system. Kinetics of enzymatic hydrolys of olive oil by immobilized lipase has been investigated in a batch reactor. Effects of pH and temperature on the lipase were studied. The substrate concentration was influenced positively on the thermal stability.

• 한국수산과학회지
• /
• 제36권5호
• /
• pp.442-448
• /
• 2003

Melanin concentrating hormone (MCH) regulating color change of fish skin was identified from brain cDNA library of Olive flounder (Paralichthys olivaceus) during the analysis of Expressed Sequence Tags (ESTs). Olive flounder MCH gene consisted of 598 nucleotides encoding 150 amino acids. Olive flounder MCH protein revealed to contain signal peptide of 19 amino acid residues, pro-MCH of 131 amino acids being processed to biologically active and mature form of hormone with 25 amino acid residues at the carboxyl terminus. A comparative structural analysis revealed that Olive flounder MCH precursor had low sequence identity with other fish species and mammalian counterparts, while the amino acid sequences of mature hormone had a relatively high identity and more conserved. RT-PCR analysis revealed that olive flounder MCH precersor gene was expressed spectically only in the brain and not in other tissues.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권2호
• /
• pp.256-265
• /
• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• Asian-Australasian Journal of Animal Sciences
• /
• 제26권3호
• /
• pp.416-422
• /
• 2013

This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil.

• Fisheries and Aquatic Sciences
• /
• 제25권8호
• /
• pp.441-449
• /
• 2022

In this study, we investigate the physiological response of olive flounder, Paralichthys olivaceus and Japanese croaker, Nibea japonica, on a series of rising water temperatures (WT). At 1, 9, and 17 days, WT increased from 23℃ (control) to 26, 29 and 32℃ within 6 hours, respectively, and then maintained for 96 hours. At 5, 13, and 21 days, WT decreased from each WT to 23℃ within 6 hours and was maintained at 23℃ for 96 hours. Blood were collected at 0, 1, 5, 9, 13, 17, 21, and 60 days. In both species, hematocrit, red blood cell and hemoglobin of stressed groups were lower than non-stressed group at 13 days. The osmolality of stressed group was lower than non-stressed group at 21 and 60 days. In olive flounder, hemoglobin of stressed groups was lower than non-stressed group at 21 and 60 days, respectively, but osmolality of stressed group was higher than non-stressed group at 9 days. In Japanese croaker, hematocrit, red blood cell and hemoglobin of stressed groups were higher than non-stressed group at 21 and 60 days, respectively, and osmolality of stressed group was higher than that of non-stressed group at 1 day. At 1, 17, and 21 days, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) of stressed group were higher than non-stressed group in olive flounder. In Japanese croaker, AST and ALT of stressed group was lower than non-stressed group at 17, 21, and 60 days. The cortisol of olive flounder increased with increasing WT, but those of Japanese croaker increased with decreasing WT. In both species, the glucose increased with increasing WT. After changing WT, lactic acid of olive flounder and Japanese croaker were not significantly different. The physiological response of olive flounder increased directly to the increase in WT, and Japanese croaker contrasted with olive flounder.