• The Korean Journal of Physiology and Pharmacology
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• v.23 no.5
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• pp.357-366
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• 2019

$G{\alpha}_q$-coupled receptor stimulation was implied in the activation process of transient receptor potential canonical (TRPC)1/4 and TRPC1/5 heterotetrameric channels. The inactivation occurs due to phosphatidylinositol 4,5-biphosphate ($PI(4,5)P_2$) depletion. When $PI(4,5)P_2$ depletion was induced by muscarinic stimulation or inositol polyphosphate 5-phosphatase (Inp54p), however, the inactivation by muscarinic stimulation was greater compared to that by Inp54p. The aim of this study was to investigate the complete inactivation mechanism of the heteromeric channels upon $G{\alpha}_q$-phospholipase $C{\beta}$ ($G{\alpha}_q-PLC{\beta}$) activation. We evaluated the activity of heteromeric channels with electrophysiological recording in HEK293 cells expressing TRPC channels. TRPC1/4 and TRPC1/5 heteromers undergo further inhibition in $PLC{\beta}$ activation and calcium/protein kinase C (PKC) signaling. Nevertheless, the key factors differ. For TRPC1/4, the inactivation process was facilitated by $Ca^{2+}$ release from the endoplasmic reticulum, and for TRPC1/5, activation of PKC was concerned mostly. We conclude that the subsequent increase in cytoplasmic $Ca^{2+}$ due to $Ca^{2+}$ release from the endoplasmic reticulum and activation of PKC resulted in a second phase of channel inhibition following $PI(4,5)P_2$ depletion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.90-100
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• 1975

The estimation of the pre-processing condition of oyster is of great importance for distributors and processors. This study was attempted to establish the basic data for evaluating the processing suitability of oyster, which is the most important shellfish for domestic use and export. The data were analysed by measuring the condition index, chemical composition and heavy metal content of oysters. In order to eliminate the manual work that has to be done on a tightly closed oyster shell and avoid shrinkage in the oyster meat which is attendant on the steaming process, chemical means to open oyster were examined. finding the method of pretreatment of polyphosphate for frozen oysters were attempted to improve the product quality. The prevention of undesirable color change of the canned oyster meat is another problem to solve. The important results are as follows : 1. The ratio of meat volume and meat weight to the holding capacity by shells may be useful as an index to measure the condition index of oysters. 2. As a whole, monthly changes of moisture and fat content in oysters were reversely correlated. Protein content slightly decreased from April and rapidly decreased in July, and again rapidly increased in August but from September to November decreased slightly. In April, the content of glycogen was 4 percent. From this period to September, glycogen was rapidly decreased. From July to September, it was only 0. 7 to 1 percent but increased from October. There were little seasonal changes in pH value. The pH value of oyster meat was 6.0 to 6.2. The crude ash content was slightly decreased from June to August. 3. The range of monthly change of heavy metal content are as follows: Total mercury was 0 to 0.019 ppm, cadmium was 0.026 to 0.053 ppm, copper was 0.111 to 0.594 ppm, and lead_was 0.061 to 0.581 ppm. 4. By the results of condition index, chemical composition and heavy metal content of oysters, the suitable harvest season as raw materials for processing was the end of December to the end of May of next year. 5. The pretreatment of 10 percent polyphosphate in 5 percent salt solution of oyster meat appeared effective to reduce thawing drip during cold storage. 6. The pretreatment of $Na_2EDTA$ and BHA did not show the color prevention effect to the canned oyster meat during storage. 7. Magnesium chloride affected to open the valves of oysters.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.157-164
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• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• The Journal of the Korea Contents Association
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• v.8 no.8
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• pp.285-292
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• 2008

This study was initiated to evaluate the Phosphorus(P) leaching potential in the putting green soils and P uptake by the turfgrass in the golf course using the P fertilizers. The turfgrass, Floradwarf bermudagrass(Cynodon dactylon L. PERS,) was planted and grown in the mixture of sand and peat moss in this lysimeter study. Five representative P fertilizers, such as, ammonium polyphosphate (APP), monopotassium phosphate (MKP), MAP(monoammonium phosphate), 0-20-20(liquid), and concentrated superphosphate(CSP, solid) were used in this study. Based on the total P quantity of leachate collected during the whole 12 weeks, MKP and APP are the first group of P fertilizers contributing to the leaching of P, then MAP and 0-20-20 are the second group of P fertilizers causing the P leaching. Finally, CSP is the third group of P fertilizer resulting in the P leaching. However, most of P applied and collected in the lysimeter were leached during the first period of two and four weeks, compared to that of P leached during the second period of six, eight, ten, and twelve weeks. Applications of MAP, APP and CSP, MKP and 0-20-20 in order produced the largest amount of total dry matter. However, APP, MKP and MAP, CSP and 0-20-20 in order showed the largest amount of P uptake. Therefore, based on the data of P leaching, dry matter production, and plant P uptake, it appears that CSP, 0-20-20, and MAP are the environmentally sound fertilizers recommended in the turfgrass putting green soil of golf course.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1390-1397
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• 2004

The optimal fermentation conditions for processing of the salt-fermented oysters in olive oil were examined. The penetration of salt into oyster meat was completed within 1 day after brine salting or dry salting. The amino nitrogen contents of salt-fermented oyster was increased slightly up to the 20th day during salt-fermentation at 5$\pm$1$^{\circ}C$. The hardness of the salt-fermented oysters was increased up to the 10th day, and then softened gradually by some parts of the tissue were hydrolyzed. The viable cell counts didn't change overall at the non-salt medium, but it was increased definitely up to the 15th day at the 2.5% salt medium during salt-fermentation. Based on the results of sensory tests, the salt-fermented oyster at 5$\pm$1$^{\circ}C$ for 15∼20 days showed the best flavorous condition. The optimal condition for the salt-fermented oyster in olive oil was to ripen at 5$\pm$1$^{\circ}C$ for 15 days by brine-salting in saturated saline solution-oyster sauce (2:1).

• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.2
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• pp.165-172
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• 2006

In order to analyze the bacterial community structure including P-removal related organisms, PAOs(polyphosphate accumulating organisms) and GAOs(glycogen-accumulating non-poly-P organisms) occurred in biological phosphate removing process, 2 reactors(SBR; sequencing batch reactor) were operated on different carbon sources(sodium acetate, glucose). For the analysis of bacterial community structure, molecular methods(FISH: fluorescent in situ hybridization and DGGE; denaturing gel gradient electrophoresis) were employed. After 100 days reaction, $PO_4-P$ in effluent dropped to 3.92 mg/L in SBR #1(60.8% removal) fed by sodium acetate, and at the same time FISH results showed that ${\beta}$-subclass proteobacteria(39.67%) and PAOs(45.10%) were dominantly present whereas those value in SBR #2 fed by glucose was 8.30 mg/L(17% removal), and ${\gamma}$-subclass proteobacteria were considerably observed(23.89%) and PAOs was 21.42%. Also the result of DGGE indicated that ${\beta}$-subclass proteobacteria was dominantly observed in SBR #1. However as the temperature increased, the proportion of ${\beta}$-subclass proteobacteria and PAOs decreased, but phosphorus removing inhibitors(GAOs) increased. It suggests that the environmental factor like as temperature and types of carbon source had influence on the prevalence of phosphorus removing organism(PAOs) and phosphorus removing inhibitors(GAOs) in biological phosphate removing process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.149-154
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• 1994

The hardness of kelp(Laminaria japonica) blade is a major deterrent to mass consumption in spite of its value as food. For improvement of kelp products as a special product of 'Donghae', the effect of additives on softening of kelp blade was studied. Kelp was composed of $34.74\%$ ash, $50.5\%$ carbohydrates, $4.81\%$ lipids and $9.98\%$ proteins on a dry weight basis. Glutamic and Aspartic acid are the principal free amino acids with percentage compositions of $2340mg\%\;and\;1650mg\%$ respectively of the $4719mg\%$ of total free amino acids. The softening effects of acetic acid and commercial mixed polyphosphate are more effective than that of monosodium carbonate. Boiling for more than 1hr was necessary for adequate softness of kelp blade in $0.3\%$ acetic acid solution. But, the kelp blade were softened more satisfactorily to 0.165kg/mm for only 30 min boiling in $0.2\%$ phosphate solution, and it is equal to boiling in $0.3\%$ acetic acid for 1hr.