• Development and Reproduction
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• v.23 no.3
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• pp.239-253
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• 2019

We investigated the physiological responses of the river puffer, Takifugu obscurus, the tiger puffer, T. rubripes, a hybrids of the two (river puffer${\times}$tiger puffer) and a hybrid triploids to acute changes of salinity from 30 psu to 0 psu and from 0 psu to 30 psu. The blood and plasma factors of each species were elevated for 48, 72, or 96 hrs, and thereafter decreased due to hyper-osmoregulation and hypo-osmoregulation. In hyper-osmoregulation and hypo-osmoregulation, the cortisol concentration of river puffer, hybrids, hybrid triploids and tiger puffer increased for 12 or 48 hrs, and decreased thereafter. Chloride cells in the gill filaments of each species increased with increasing salinity, and melano-macrophages in the kidney tissue of each species increased with decreasing salinity. In conclusion, the hematological and stress responses of the hybrids were between those of the river puffer and tiger puffer, and the hematological responses of the hybrid triploids were higher than those of the other groups. The stress response of the hybrids was more sensitive than that of the hybrid triploids. In all groups, the histological responses of kidney in hyper-osmoregulation were more sensitive than those in hypo-osmoregulation.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1499-1507
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• 2015

The aim of this study is to research on the recognitions and preferences of Puffer fish consumers with the recently increasing well-being trend. To carry out this research, the main analysis was focused on two specific points: how much consumers perceive swellfish and which kinds of Puffer fish foods are preferred by consumers. Although the consumption of Puffer fish is gradually expending, at the same time, there are also numerous obstructive elements in consuming swellfish. In this regard, this test on Puffer fish food will be able to contribute to show an outlook for the Puffer fish food market in the future and to promote consumption of Puffer fish as well. Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation's capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer's recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income. In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier's understanding about Puffer fish consumers' features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.

• Korean Journal of Environmental Biology
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• v.39 no.1
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• pp.6-15
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• 2021

Various biometric and geometric measures were used to discriminate between the morphologically similar river puffer, Takifugu obscurus, tiger puffer, T. rubripes, their hybrids, and their triploid hybrids. The hybrids and triploid hybrids had greater anal fin width, nostril width, and snout length than the parental species (p<0.05). However, they had less caudal peduncle depth, inter-orbital width, head length, and head width(p<0.05). The morphometric and meristic characteristics of the hybrids and triploid hybrids were either intermediate between the parental species or more similar to those of one parental species. However, the external morphology of the hybrids and triploid hybrids was predominantly maternal. The triploid hybrids had asymmetry in the fin rays and gill raker numbers. This study identified phenotypic characteristics by distinguishing the morphological variables of river puffer, tiger puffer, their hybrids, and their triploid hybrids.

• Development and Reproduction
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• v.21 no.2
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• pp.181-191
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• 2017

A comparison of the growth, hematological values, fatty acids, and gonadal and growth hormonal changes of river puffer, Takifugu obscurus, tiger puffer, T. rubripes, their hybrids (river puffer ${\times}$ tiger puffer) and hybrid triploids was performed during 3 months of their early growth period. Several features were observed during these 3 months: hybrids showed the highest levels of specific growth rate, 1.48%; hybrid triploids showed the smallest change in viscera fat (P<0.05), but GSI was not significantly different among groups (P>0.05). Considering hematological parameters, hybrid triploids had increased mean corpuscular volume and mean corpuscular hemoglobin (P<0.05), but other parameters were not significantly different between groups (P>0.05). With respect to fatty acids, puffer fish, hybrids and hybrid triploids contained fatty acids such as SFAs, MUFAs, n-3 PUFAs and n-6 PUFAs. There were significantly different amounts of total fatty acids between groups (P<0.05), however, rates of changes in fatty acids did not differ significantly between groups (P>0.05). Gonadal hormone (estradiol and testosterone) changes in the river puffer and tiger puffer were significantly higher than that observed in hybrids and hybrid triploids. The hybrids and tiger puffers had higher amounts of growth hormone (thyroid stimulating hormone and thyroxine) than the hybrid triploids and river puffers (P<0.05).

• Journal of Haehwa Medicine
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• v.28 no.2
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• pp.1-11
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• 2019

Objective: The aim of this study is to analyze the previously published research articles related to puffer fish toxin focusing on tumor. Method: Literatures were searched in PubMed database, published since 2000, using the keyword; Puffer fish, Fugu and tetrodotoxin (TTX) with cancer or tumor. Research papers were classified by year, country, study model, used material, kind of tumor and study subject. Finally, a total of 41 studies were analyzed in this study. Results: From 2000 to 2018, the most abundant papers were published in 2009 (6 studies) and almost half of the papers were studied in United Kingdom (20 studies). The 39 studies used TTX purified from puffer fish while 2 studies used crude extract of skin and gonad of puffer fish. The most used target cell line was prostate cancer (15 studies), and the next was breast cancer (14 studies). The study methods were classified into 4 clinical studies, 2 animal studies and 35 cell-based studies. Conclusions: Our results show that the overview of cancer-related studies using puffer fish poison. This information would be helpful for the puffer fish-derived drug researches in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.725-732
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• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.681-688
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• 2017

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at $4^{\circ}C$ and $25^{\circ}C$ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at $25^{\circ}C$ and $4^{\circ}C$ at various intervals. The hardness, chewiness and brittleness were increased during storage at $25^{\circ}C$ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at $4^{\circ}C$ were practically identical to those stored at $25^{\circ}C$.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.51 no.10
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• pp.560-567
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• 2002

This paper presents the calculation of opening characteristics for puffer GCB with the equations of the flow field and the motion of the driving mechanism. To obtain the stroke curve, the motion equation is solved simultaneously with the Euler equations. For a given Piston location, the flow field is solved. The pressure inside the Puffer chamber is then used to calculate the moving velocity and the new position of the piston. The FVFLIC method is employed to solve the axisymmetric Euler equations and the motion equation is solved by the Runge-Kutta method. The method is applied to the puffer GCB model and the stroke curve and the pressure rise in puffer chamber under no load condition are compared with the measured ones.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.742-748
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• 2017

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.53 no.9
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• pp.538-544
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• 2004

This paper presents the interruption capability of serial-hybrid type GCB (gas circuit breaker) compared with that of puffer type. First a puffer type model interrupter which has the stroke length of 80 mm has been designed and manufactured. And also, a serial-hybrid type interrupter which has the same design parameters as the puffer type interrupter except the serially arranged thermal-expansion chamber and puffer cylinder has been fabricated. Using a simplified synthetic test facility, the critical interruption capabilities of the two GCBs have been estimated. The critical di/dt, the critical dV/dt of ITRV (initial transient recovery voltage) and the minimum arcing time of the puffer type model GCB were 10.7 A/${\mu}\textrm{s}$, 5.5 kV/${\mu}\textrm{s}$, and 15.0 ms respectively. In the case of serial-hybrid type model GCB, each of the values was 16.6A/${\mu}\textrm{s}$, 11.5 kV/${\mu}\textrm{s}$ and 13.0 ms. As a conclusion of this work, it has been quantitatively confirmed that the hybrid type interrupter can obtain the sufficient interruption capability at the operating force which is so low that puffer type interrupter has not the interruption capability.