• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.87-96
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• 2023

This study was designed to determine the apparent digestibility coefficients of soybean meal, soy protein concentrate (SPC), soy protein isolate (SPI), rapeseed meal (RSM), pea protein concentrate (PPC), wheat gluten meal (WGM) and wheat flour (WF) for olive flounder, Paralichthys olivaceus. A reference diet (RF) was formulated to meet the nutrient requirements of olive flounder with 1% chromic oxide (Cr₂O₃) as an inert indicator. Test diets were prepared to contain 70% RF and 30% of the test ingredient. Olive flounder, averaging 150 ± 8.0 g, was cultured in 400-L fiberglass tanks at a density of 25 fish per tank. Fecal collection columns were attached to each tank. Fecal samples were obtained from triplicate groups of fish for 4 weeks. Dry matter digestibility of SPC (75%) and WGM (76%) were significantly higher than the other test ingredients. Protein digestibility of SPC (85%), PPC (88%) and WGM (89%) were significantly higher than the other test ingredients, and protein digestibility of RSM (77%) and WF (76%) was lower than the other ingredients tested. Lipid digestibility of SPC (72%) and SPI (69%) were significantly higher than the other test ingredients. Energy digestibility of SPC (85%) and WGM (82%) were significantly higher than that of others tested ingredients. The availability of amino acids in WGM was generally higher than in other plant-feed ingredients. Therefore, SPC and WGM were seems to be efficient as potential protein sources for olive flounder compared to other tested ingredients. Overall, findings of the current study may assist in more efficient and economical formulation of diets using plant feed ingredients for olive flounder.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.98-103
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• 1987

Two phase reaction system was used to hydrolyze the olive oil for fat splitting. Kinetics of lipases in two phase system were investigated by determining the hydrolysis rate of triglycerides at various olive oil concentrations in isooctane using the microbial lipases from Candida rugosa and Rhizopus arrhizus. The rate equation in lipid hydrolysis for various olive oil concentrations in two phase system was deviated from the Michaelis-Menten kinetics. The results suggested that the olive oil concentration in isooctane affects the interfacial area. The dependency of the interfacial area on olive oil concentration is greater at the lower olive oil concentration than at the higher substrate concentration. We modified the rate equation by considering the interfacial area between two phases depending on the olive oil concentration in solvent phase.

• Clinical and Experimental Reproductive Medicine
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• v.50 no.1
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• pp.19-25
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• 2023

Objective: Sleep deprivation (SD) is a common problem in today's stressful lifestyle and have physiological consequences, including reproductive dysfunction and infertility. As an antioxidant, olive oil may be effective in reducing testicular and spermatological damage by decreasing the production of free radicals. Methods: This study investigated the effects of olive oil on sperm quality and testicular structure using stereological methods to assess rats with SD. Results: When comparing SD group to grid floor+distilled water (GR) group, we found that the sperm count and motility, as well as the percentage of slow progressive sperm was significantly lower in SD group (p<0.05), but the percentage of immotile sperm was higher (p<0.01). However, no improvement was observed in sperm count or motility after concomitant treatment of SD group with olive oil. Stereological examinations revealed no significant change in the total volumes of the seminiferous tubules, interstitial tissue, and germinal epithelium in the study groups. Conversely, the total number of testicular cell types was significantly lower in SD group than in GR group. Although the total number of Sertoli and Leydig cells was significantly higher in the S +olive oil group than in the untreated SD group, no significant difference in the total number of other testicular cell types was observed between the two groups. Conclusion: SD potentially induced structural changes in testis that affected sperm count and motility. However, olive oil only improved the total number of Sertoli and Leydig cells in the animals with SD and did not improve sperm count and motility.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.3
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• pp.35-46
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• 2023

It was in the 1982 that artificial seed production research for olive flounder (Paralichthys olivaceus) farming was first conducted in Korea (Currently, National Institute of Fisheries Science, Fish Breeding Research Center). In 1985, fertilized eggs were obtained from natural olive flounder adapted to land tanks, and artificial seed production technology was established and fertilized eggs were distributed. In the late 1980s, halibut aquaculture began to prosper in land-based tank farming in Jeju Island and Busan's Gijang region, where water temperatures are relatively high in winter. Currently, aquaculture is being carried out all over the country, centering on Jeju Island and Wando, Jeollanam-do. However, olive flounder farming, which started with a small group in the 1980s, reduced genetic diversity through inbreeding over generations, resulting in side effects such as slow growth, reduced resistance to disease and environmental conditions. In order to solve these genetic problems of farmed olive flounder in Korea, the Fish Breeding Research Center of the National Institute of Fisheries Science introduced a wild-caught parent fish group to the existing aquaculture group from 2003 to 2004. Genetic diversity was secured and KingNupchi with fast growth and improved body shape was developed. In this study, the current status of breeding technology development of olive flounder, a major aquaculture breed in Korea, is reviewed and future research directions are suggested.

• Journal of Life Science
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• v.18 no.9
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• pp.1212-1218
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• 2008

The synergistic effect of conjugated linoleic acid (CLA) and $\gamma$-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA), CLA-OZ 1 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 0.5 mg), CLA-OZ 2 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 1.0 mg), OZ (100 ${\mu}l$ olive oil + OZ 1.0 mg), and Olive oil (100 ${\mu}l$ olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.Meanwhile, CLA-OZ 2-treated mice maintained significantly, p<0.05, lower visceral and body fats than control and OZ-treated mice. Protein contents in mice were not affected by any other treatments. These results suggest that OZ enhanced the reduction of visceral and body fats in mice by CLA.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1064-1071
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• 2003

An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil $(38.03{\sim}8.47hr)$ was longer than that of pure olive oil $(32.40{\sim}9.94hr)$. In fatty acid composition, C18:1 $(72.01{\sim}78.53wt%)$ was present in the greatest amount, with lesser amounts of C18:2 $(4.88{\sim}10.36wt%)$ and C18:3 $(0.56{\sim}1.09wt%)$. The tocopherol content ranged from ${\alpha}-Toc\;4.09{\sim}13.89mg/100g$, ${\beta}-Toc\;0.57{\sim}1.34mg/100g$, and ${\gamma}-Toc$ $3.41{\sim}8.03mg/100g$, and ${\alpha}-tocopherol$ was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content, ${\beta}-sitosterol$ $(124.52{\sim}19.33mg/100g)$ and campesterol $(1.10{\sim}0.62mg/100g)$ of extra virgin olive oil were higher than that of pure olive oil $({\beta}-sitosterol\;92.68{\sim}17.44mg/100g,\;campesterol\;0.59{\sim}0.35mg/100g)$. Benzo(a)pyrene was found in almost all samples, with $0.287{\sim}0.106{\mu}g/kg$ in extra virgin olive oil and $1.204{\sim}2.130{\mu}g/kg$ in pure olive oil.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.222-228
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• 2006

The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.204-210
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• 2004

This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were markedly higher in butanol and ethyl acetate fractions than in hexane, chloroform, and water fractions (p＜0.05). Oleuropein in olive leaf was the major phenolic compound. The oleuropein contents of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 102.11${\pm}$0.02, 173.35${\pm}$0.03 and 152.71${\pm}$0.03 mg/100g, respectively. The 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf showed a growth inhibitory effect to Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis, whereas antimicrobial activities of hexane and chloroform fractions were not observed. The inhibitory activity to ACE was determined to be very weekly positive in 80% ethanol extract and all fractions of olive leaf. The nitrite-scavenging ability of 80% ethanol extract, butanol and ethyl acetate fractions of olive leaf were 72.8%, 76.0% and 75.4%, respectively. Significant evidence was detected that the butanol and ethyl acetate fractions showed higher activity than that of hexane, chloroform, and water fractions (p＜0.05).