• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.70-70
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• 2003

This study was conducted to determine the effects of the dietary microbial phytase (P) supplementation on growth performance and bioavailability of phosphorus in juvenile olive flounder, Paralichthys olivaceus and juvenile Korean rockfish, Sebastes schlegeli fed soybean meal-based diets. Nine experimental diets were formulated to be isonitrogenous and isocalolic to contain 50.0%crude protein (CP) and 16.7kJ, 48.6% crude protein (CP) and 16.0kJ available energy/g without the dietary phytase supplementation for olive flounder and Korean rockfish, respectively : 100% fish meal (FM); 70% FM ＋ 30% soybean meal (SM); 70% FM ＋ 30% SM ＋ Phytase(P) 1000U/kg diet; 70% FM ＋ 30% SM ＋ P 2000U/kg diet; 70% FM ＋ 30% SM with phytase-treated (Ptre) P 1000U/kg diet; 60% FM ＋ 40% SM; 60% FM ＋ 40% SM ＋ P 1000U/kg diet; 60% FM ＋ 40% SM ＋ P 2000U/kg diet; 60% PM ＋ 40% SM with Ptre P 1000U/kg diet. After two weeks of the conditioning period, triplicate groups of 25 fish initially averaging 6.15$\pm$0.04g, was randomly distributed into the aquarium for olive flounder, and 20 fish initially averaging 7.25$\pm$0.04g was randomly distributed into the aquarium for Korean rockfish. After 8 weeks feeding trials, there was no significant difference on weight gain fish fed between 100% FM and 70% FM＋30%SM with Ptre P 1000U in olive flounder and Korean rockfish. Apparent phosphorus digestibility fish fed phytase supplemental diets were significantly higher than those of fish fed phytase non-supplemental diets in olive flounder and Korean rockfish. Therefore, these results indicated that pre-treated soybean meal with phytase 1000U could replace fishmeal up to 30% for the maximum growth of juvenile olive flounder and Korean rockfish. Phytase supplementation could improve apparent digestibility of phosphorus in olive flounder and Korean rockfish fed soybean meal based diets.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.532-539
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• 2004

For efficient lincomycin production from Streptomyces lincolnensis L1245, various vegetable oils, natural nitrogen sources, and surfactants were investigated at the pilot-scale level in the flask. Olive oil as the sole carbon source was the most suitable one for producing lincomycin. When 20 g/lof olive oil was used, the lincomycin concentration and lipase activity reached 1.01 g/land 182 U/ml, respectively, after 5 days of culture. Among the various unsaturated fatty acids, when linolenic acid was used, the cell growth and lincomycin production were markedly decreased. On the other hand, when 0.2 g/l of oleic acid was added to the culture broth, the maximum lincomycin concentration was 1.0 g/l, which was about 1.7-fold higher than that obtained without the addition of oleic acid. Among the various natural nitrogen sources, pharmamedia or soybean meal was the most suitable nitrogen source. In particular, in the case of a mixture of 10 g/l of pharmamedia and soybean meal, 1.5 g/l of lincomycin concentration and 220 U/ml of lipase activity were obtained. When Span 180 was used as the surfactant, lincomycin production, lipase activity, and oil consumption increased. The correlation between the consumption rates of oil and lincomycin production in a culture using olive oil as the sole carbon source was also investigated. The lincomycin production depended on the consumption rate of olive oil. Using these results, fed-batch cultures for comparing the use of olive oil and starch as a conventional carbon source were carried out in a 5-1 fermentor. When olive oil was used as the sole carbon source, 34 g/l of olive oil was consumed after 7 days of culture. The maximum lincomycin concentration was 3.0 g/l, which was about 2.0-fold higher than that of starch medium after 7 days of culture. The product yield was 0.09 gig of consumed carbon source, which was about 3.0-fold higher than that of starch medium after 7 days of culture.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.112-122
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices in the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk.(lmai camd namba e2).

• Food Science of Animal Resources
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• v.37 no.6
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• pp.865-872
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• 2017

The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at $4^{\circ}C$ for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% green olive (GY5). The more time of titratable acidity went by, the more it increased. Except GY0, viscosity tended to decrease in other groups (p>0.05), and the more time of syneresis went by, the more it increased, but GY3 of them showed the lowest syneresis. Lactic acid bacteria showed no significant with GY0 until 5 d, but after that, GY1, GY3 and GY5 showed lower than GY0. Yogurt added green olive showed darker color than GY0 (low $L^*$ and high $a^*$). The antioxidant activity of GY5 was found to be the highest among the four groups at day 1 of storage. Total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power of GY5 was found to be the highest among the four groups at day 1 of storage which were 6.96 mg GAE/kg, 47.53%, and 0.57, respectively. In the sensory evaluation sweet and overall of GY3 indicated the highest score among the four groups. Results of this study demonstrated that green olive powder might be used to improve the antioxidant capacity and sensory characteristics of yogurt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.628-636
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• 2020

Streptococcosis in the olive flounder Paralichthys olivaceus can be caused by Streptococcus parauberis. We compared three routes of administration for experimental injections of the S. parauberis 19FBSPa0003 strain in the olive flounder. Pathological changes were observed during the experimental infection. Inflammation of the serous membrane in the liver, intestine, spleen and heart was the major pathological change found in the infected olive flounder. No mortality was observed in fish that received intraperitoneal (IP) injection at less than 1×10⁴ colony-forming unit (CFU)/fish. The lethal dose 50 for olive flounder, given an intravenous (IV) injection, was 7.94×10⁴ CFU/fish. Fish with a higher concentration of IV injected S. parauberis (1×10⁸ CFU/fish) died within a maximum of two days. However, serious necrosis and bacterial proliferation in ellipsoidal cells of the spleen and heart tissues were found in moribund or dead fish, 1-2 days after IV injection. Similar histopathological signs were observed in olive flounder inoculated by subcutaneous (SC) infected and naturally infected. In addition, SC was also strongly associated with bacteria concentration and cumulative mortality rate. Based on these results, SC is the recommended method for artificial infection by S. parauberis in the olive flounder.

• Development and Reproduction
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• v.18 no.4
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• pp.275-286
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• 2014

To successful molecular breeding, identification and functional characterization of breeding related genes and development of molecular breeding techniques using DNA markers are essential. Although the development of a useful marker is difficult in the aspect of time, cost and effort, many markers are being developed to be used in molecular breeding and developed markers have been used in many fields. Single nucleotide polymorphisms (SNPs) markers were widely used for genomic research and breeding, but has hardly been validated for screening functional genes in olive flounder. We identified single nucleotide polymorphisms (SNPs) from expressed sequence tag (EST) database in olive flounder; out of a total 4,327 ESTs, 693 contigs and 514 SNPs were detected in total EST, and these substitutions include 297 transitions and 217 transversions. As a result, 144 SNP markers were developed on the basis of 514 SNP to selection of useful gene region, and then applied to each of eight wild and culture olive flounder (total 16 samples). In our experimental result, only 32 markers had detected polymorphism in sample, also identified 21 transitions and 11 transversions, whereas indel was not detected in polymorphic SNPs. Heterozygosity of wild and cultured olive flounder using the 32 SNP markers is 0.34 and 0.29, respectively. In conclusion, we identified SNP and polymorphism in olive flounder using newly designed marker, it supports that developed markers are suitable for SNP detection and diversity analysis in olive flounder. The outcome of this study can be basic data for researches for immunity gene and characteristic with SNP.

• Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-7
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• 2007

The induction of cellular and humoral immunity and cytokine gene expression by synthetic CpG oligodexoynucleotides (CpG-ODNs) has not been investigated systematically in olive flounder Paralichthys olivaceus in vivo. We optimized the proper concentration of CpG-ODNs using an in vitro assay for the superoxide anion $(O_2^-)$. CpG-ODNs induced $O_2^-$ and nitric oxide (NO) production, lysozyme activity, and the proinflammatory cytokine gene expression of $IL-1{\beta}$ and $TNF-{\alpha}$ in olive flounder significantly in vivo, whereas non-CpG-ODNs did not produce these effects or produced them to a lesser extent. This implied that CpG-ODNs could stimulate cellular and humoral immunity and cytokine gene expression in olive flounder. This is the first evidence of NO production and the first study on the mRNA expression of the proinflammatory cytokine genes $IL-1{\beta}$ and $TNF-{\alpha}$ in olive flounder in response to CpG-ODNs. Comparison of the variation in NO production and lysozyme activity to that of other studies led us to postulate that a group-specific difference exists in the immune responses of olive flounder against CpG-ODNs. Furthermore, the detailed immunostimulatory spectrum of CpG-ODNs in olive flounder could be a useful index with which to analyze the effect of CpG-ODNs against the challenge test prior to field applications.

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.342-349
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• 2018

In this study, the physicochemical properties, emulsifying capacity, moisture content and cytotoxicity of the composite material produced by transesterification reactions of the olive oil (olive oil esters) were investigated for cosmetic applications. Olive oil esters with short (S) and long (L) reaction times were studied. From the TLC-image analysis, composition ratios of the olive oil esters S were found to be 5.2, 24.1, 46.4, and 21.9% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. Those of the olive oil esters L were 4.1, 24.7, 40.6, and 28.8% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. The iodine value, acid value, saponification value, unsaponified matter, refractive index, and specific gravity were determined and purity tests were also carried out and normalized to establish standards and testing methods for using olive oil esters in cosmetics. To evaluate their emulsifying capacities, the O/W emulsion was prepared without surfactants and the formation of the emulsified particles were confirmed. After 5 days of applying the olive oil esters to human skin, the skin moisture retention was improved by 13.1% from the initial state. For the evaluation of toxicity on human skin cells, the olive oil esters showed 90% or more of the cell viability at $0.2-200{\mu}g/mL$. These results suggested that olive oil esters can be applied as natural/non-toxic ingredients to cosmetics industries.

• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.258-262
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• 2002

Effects of Escherichia coli genomic DNA on the production of phagocyte activating supernatants by the head kidney leucocytes isolated from olive flounder (Paralichthys olivaceus) were investigated. Phagocyte activating activity of the supernatants was estimated by. measuring reactive oxygen species (ROS) production in target head kidney phagocytes. All supernatants from olive flounder head kidney leucocytes-stimulated with E. coli DNA induced significantly (P<0.01) higher ROS production from target pagocytes than the unstimulated control supernatant. Maximum enhancement of chemiluminescent response was observed $5.0-10.0{\mu}g\;mL^{-1}$ of bacterial DNA while the increment ability was decreased significantly (P<0.01) at the concentration of $20.0{\mu}mL^{-1}$. The results demonstrate that olive flounder head-kidney leucocytes stimulated with bacterial DNA release a soluble phagocyte activating cytokines capable of enhancing the respiratory burst activity from target phagocytes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.128-132
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• 2007

We identified a microsatellite marker, Poli121TUF, which appears to be significantly linked (P<0.001) with a lymphocystis disease virus (LCDV)-resistance gene in the olive flounder, Paralichthys olivaceus. The olive flounder is an economically important food fish, that is widely cultured in Korea, Japan, and China. Lymphocystis disease has spread in these countries and has seriously reduced the economic value of the fish. LCDV causes lymphocystis cells (LC) to form on the body surface, fins, gills, mouth, and intestine. Fish with LC lose commercial value due to their deformed appearance. The identified micro satellite marker can be used as a candidate locus for marker-assisted selection (MAS) in order to enhance the efficiency of selection for LCDV resistance in the olive flounder.