• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.785-790
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• 2011

This study investigated the nutritive quality of olive flounder Paralichthys olivaceus fed either moist pellet (MP) or moist pellet mixed with mushroom extract (MPME) for 6 months. There was no significant difference in crude protein or extractive nitrogen in the muscle of flounder fed MP versus MPME (P > 0.05). The total amino acid content in the muscle of flounder fed MP was $15.22{\pm}5.24$ g/100 g, compared to $19.90{\pm}2.90$ g/100 g for flounder fed MPME. Essential amino acid content was $7.04{\pm}2.21$ g/100 g in the muscle of flounder fed MP versus $8.94{\pm}2.50$ g/100 g for MPME. Total amino acid content was higher in the muscle of olive flounder fed MPME, while essential amino acid content was higher in flounder fed MP. The ratio of non-essential amino acids to essential amino acids was $0.86{\pm}0.07$ for flounder fed MP and $0.81{\pm}0.08$ for flounder fed MPME. There was no significant difference in free amino acid content and fatty acid composition. The breaking strength of muscle of olive flounder fed MP was higher ($1.44{\pm}0.51\;kg/cm^2$) than in flounder fed MPME ($1.29{\pm}0.30\;kg/cm^2$). There was no evidence that dietary additives, such as mushroom extract, increase growth rate or nutritive quality of olive flounder.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.749-753
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• 2004

Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

• IEIE Transactions on Smart Processing and Computing
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• v.3 no.3
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• pp.153-159
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• 2014

As the number of treatments in the therapeutic ultrasound field targeted at fat tissue increase, the performance of the equipment should be evaluated for safety using a fat phantom. In this study, a fat phantom was fabricated using olive oil and a tissue-mimicking material (TMM) phantom. To evaluate the acoustic properties of the TMM phantom according to the changes in the olive oil, the composition ratio of a liquid mixture of olive oil with a surfactant was adjusted from 5-20% in 5% steps. The acoustic properties of the phantom were evaluated using the sound velocity, attenuation coefficient, density, and acoustic impedance. The experimental results showed that the sound velocity decreased with increasing amount of olive oil but the other acoustic properties did not change. In addition, the phantom using an olive-oil mixture with a 15% composition ratio was most similar to the acoustic characteristics of fat tissue with a sound velocity of 1477.35 m/s, an attenuation coefficient of 0.514 dB/MHz-cm, a density of $1.07g/cm^3$, and an acoustic impedance of 1.575 MRayl. These experimental results are expected contribute to the accuracy of the results using a TMM phantom and will be useful for the therapeutic ultrasound field targeted at subcutaneous fat tissue.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.879-889
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• 2015

The outbreak of viral diseases caused by viral haemorrhagic septicaemia virus (VHSV) and red seabream iridovirus (RSIV) have been reported in cultured olive flounder, Paralichthys olivaceus. VHSV has been a serious viral disease that infects the olive flounders in South Korea. Clinical signs of VHSV infection are skin darkening, abdominal distension and haemorrhages. Outbreaks of fish iridoviral disease was first reported from red seabream, Pagrus major farms in Japan. Recently, iridovirus infection have occurred frequently from olive flounder farms in South Korea. In this study, disease surveillance was performed to monitor the prevalence of VHSV and RSIV in olive flounder in 2014. The samples were collected from 60 different olive flounder farms in Jeju from April, May, September, November and December in 2014. RT-PCR (VHSV) or PCR (RSIV) results showed that VHSV were detected in 5 farms, but RSIV has not been detected in any farms. The migration of olive flounder was restricted for the quarantine in 5 farms of VHS outbreak. The nucleocapsid protein (N) gene and glycoprotein (G) gene sequences of the 5 Korean VHSV isolates were successfully amplified and sequenced. Phylogenetic analysis was performed using the VHSV sequences reported here together comparison with the nucleotide sequences available from the GenBank database. Phylogenetic analysis indicated that most of Korea VHSV belong to the genotype IVa and closely related to the strains from Japan and China.

• Development and Reproduction
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• v.24 no.3
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• pp.187-196
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• 2020

The caspase10 encodes an initiating caspase that plays an important role in the maintaining the cellular homeostasis by regulating the steps involved in the immune response and cell death. We investigated the expression of caspase10 during the different developmental stages and in olive flounder tissues. Caspase10 increased in the late stage of the formation of immune tissue, and high expression was observed in the gills, kidney, skin, and spleen. The current study analyzed the expressional changes of caspase10 in olive flounder infected with viral hemorrhagic septicemia virus (VHSV). One of the major causes of mass mortality, VHSV infection in olive flounder attributes to significant expression of caspase10 in the gills, spleen, skin, and kidneys. The results indicate a close association of caspase10 expression with the immune response to VHSV infection in olive flounder. The observations could form the basis data for exploration of other fish immune system.

• Journal of Life Science
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• v.29 no.11
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• pp.1235-1240
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• 2019

The aim of this study was to clarify histologically the effects of fermented fishmeal on the growth rate of fish. For this purpose, olive flounders were fed on fermented fishmeal at the substitution ratios of 0, 25, 50, 75, and 100%, and the effects on the liver and muscle were examined by microscopy. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had the best hepatic condition, as indicated by the highest hepatosomatic index and the lowest fatty liver level, when compared with fish fed the other substitution ratios. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had good motility, based on the presence of wide myocytes. The high growth rate in the olive flounder fed on fermented fishmeal at the 25% substitution ratio therefore seemed to be related to the health status of the liver and muscles. Higher amounts of the fermented fishmeal (75% and 100% substitution ratios) suppressed the growth rate due to adverse effects on hepatic function and motility of the olive flounder.

• Fisheries and Aquatic Sciences
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• v.25 no.11
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• pp.537-548
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• 2022

Apparent digestibility coefficients (ADCs) of dry matter, crude protein, crude lipid, nitrogen-free extract, energy and essential amino acids in animal-based feed ingredients were determined for olive flounder (Paralichthys olivaceus). A reference diet (RF) was formulated to contain 1.0% chromic oxide (Cr₂O₃) as an inert indicator. Nine test diets were formulated to contain RF and one of the feed ingredients (pollock meal [PM], jack mackerel meal [JMM], anchovy meal [AM], cod meal [CM], sardine meal [SM], sand eel meal [SEM], tuna meal [TM], meat meal [MM] and squid liver meal [SLM]) at a 7:3 ratio in each diet designated as PM, JMM, AM, CM, SM, SEM, TM, MM and SLM, respectively. Olive flounder, averaging 150 ± 8.0 g, were stocked at a density of 25 fish per tank in 400-L fiberglass tanks attached with fecal collection columns. Feces were collected from triplicate groups of fish one time a day for four weeks. Dry matter and crude protein ADCs of CM and SEM were significantly higher than the other tested ingredients. Lipid ADCs of JMM, CM and SEM were significantly higher than the other test ingredients. Energy ADCs of CM and SEM were significantly higher than that of the other tested ingredients. The availability of amino acids in CM was generally higher than the other animal protein sources. PM exhibited the lowest amino acid availability among the treatments. Interestingly, MM exhibited significantly higher nutrient digestibility than several marine-based ingredients. However, CM and SEM are seeming to be highly digestible and effective to use in olive flounder diet compared to the other tested ingredients. Overall, the results of this study provide information about the bioavailability of nutrients and energy in animal feedstuffs to apply when formulating cost-effective practical feeds for olive flounder.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Microbiology and Biotechnology Letters
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• v.40 no.2
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• pp.98-103
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• 2012

For screening of useful enzymes producing microorganisms from Meju, we isolated high lipase producing strains and their lipolytic enzyme activities were then tested. The lipolytic enzyme activities of isolated microorganisms were therefore tested on the Y124 strain. The gene sequence analysis of ITS from Y124 strain revealed Yarrowia lipolytica. Lipase production by the Y124 strain was studied in media containing various carbon sources. The Y124 strain drastically increased lipolytic enzyme activity in YPO media containing olive oil, as well as in YPDO media containing both olive oil and glucose. Maximal lipase production was achieved in YPD (yeast extract-peptone-D-glucose) media containing 0.7% olive oil when cultured at $30^{\circ}C$ for 8 hrs. The lipase produced from the Y124 strain showed the highest activity in p-NPO (p-nitrophenyl octanoate ($C_8$)), amongst the various p-nitrophenyl esters.

• Journal of Nutrition and Health
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• v.35 no.1
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• pp.5-14
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• 2002

Alteration in the syntesis or enhanced inactivation of nitric oxide(NO) can induce impairment of endothelial cell function. Insulin dependent diabetes mellitus(IDDM) is characterized by impaired endothelial function and vascular disease. NO is produced through L-arginine pathway To elucidate the hypothesis that the decreased production on NO in IDDM reflects vascular damage and the NO production can be manipulated by either dietary fat(7% of kg diet) or the oral supplementation with L-arginine(2g/kg bw), plasma markers for vascular endothelial damage and plasma lipid profiles were measured in streptozotocin(STZ)-induced diabetic rats. Diabetic or normal Sprague-Dawley rats were fed 6 different experimental diets for 4 weeks(SO : soybean oil, SOA: soybean oil + L-arginine supplementation, BT : beef tallow, BTA_ beef tallow + L-arginine supplementation, OV olive oil, OVA : olive oil + L-arginine supplementation). Plasma glucose, total cholesterel, HDL-cholesterol, LDL-cholesterol and triglyceride were measured. Endothelial markers, plasma von Willebrand factor(vWf), thromboxane B$_2$, and 6-keto PGF1$\alpha$ of aorta were measured by ELISA. Plasma NO production was evaluated through the measurement of nitrite by EIA. Feeding saturated fatty acid(SFA, BT) increased relative liver size(RLS) in diabetic rats compared to either polyunsatunted fatty acid(PUFA, SO) or monounsaturated fatty acid(MUFA, OV) The supplementation of L-arginine inhibited the liver and kidney enlargement in olive oil find diabetic rats. Plasma glucose was lower in diabetic animal find the olive oil compared to fed beef tallow and the supplementation L-arginine decreased it in diabetic rats find beef tallow significantly(p < 0.05). Plasma TXB$_2$ levels were increased due to diabetes and the value of beef tallow group showed highest value. Plasma vWf concentration of beef tallow group was higher value in normal rats and was elevated more in diabetes. In diabetic groups, the vWf concentration of olive oil group was lower than beef tallow or soybean oil group. The supplementation of L-arginine in diabetic rats decreased plasma TXB$_2$ and vWf levels significantly(p < 0.05). NO production was higher in normal olive oil fed rats and was tend to be decreased in diabetic rats and the supplementation of L-arginine recovered to normal value(p < 0.05), Olive oil supplemented with L-arginine tended to lower plasma total cholesterol and LDL-cholesterol after 4 week treatment. These results suggest that generalized vascular endothelial changes based on plasma TXB$_2$and vWf occurs in diabetic rats. and olive oil with L-arginine supplementation contributes to a better control of the hyperglycemia, endothelial changes and hypercholesterolemia accompanying diabetes as compared with beef tallow or soy bean oil in this rat model.