• 수산해양기술연구
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• 제30권3호
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• pp.161-171
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• 1994

Mesh selection analysis for the trawl net were carried out at the Southern Korean Sea and the East China Sea during the 1992-1994 years by the training ship Seabada of the National Fisheries University of Pusan, using A type (51.2mm), B type (70.2mm), C type (77.6mm), D type (88.0mm) square mesh cod-ends. The fishing trials were made using bottom trawl of the trouser type cod-end with cover net. Selection curves and selection parameters were calculated by a logistic model for Sphyraena pinguis, Pampus argenteus, Trachurus japonicus, Pagrus major, Callanthias japonicus, Trichiurus lepturus. The results obtained are summarized as follows: 1. Red barracuda : Selection range and fifty percent selection length in the A type was 115.8mm, 292.8mm, respectively. 2. Harvest fish : Each selection range and fifty percent selection length in the B. C. and D type was 37.7mm, 113.8mm : 40.1mm, 131.7mm and 64.8mm, 148.6mm, respectively. Selection parameters of master curve were : slope, 3.81 : intercept, -6.4. Optimum mesh size was 89.3mm. 3. Horse mackerel : Each selection range and fifty percent selection length in the A, B, C and D type was 43.0mm, 148.3mm : 60.7mm, 183.2mm, 214.5mm and 91.4mm, 254.9mm, respectively. Selection parameters of master curve were : slope 2.30 : intercept, -6.4. Optimum mesh size was 66.8mm. 4. Red seabrem : Selection range and fifty percent selection length in the D type was 42.7mm, 203.4mm, respectively. 5. Yellowsail red bass : Selection range and fifty percent selection length in the A type was 84.0mm, 110.6mm, respectively. 6. Hair tail : Each selection range and fifty percent selection length in the A, B and C type was 59.7mm, 176.0mm : 100.9mm, 250.7mm and 178.6mm, 307.0mm, respectively. Selection parameters of master curve were : slope, 1.54 : intercept, -5.4. Optimum mesh size was 57.5mm.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1003-1008
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• 2000

갓김치 제조시 필수적으로 첨가되는 주요 부재료별 갓김치의 항산화성 증진 효과와 이미 항산화성이 높다고 알려진 여러 가지 항산화성 특수 부재료의 첨가수준을 달리 하여 제조한 갓김치의 항산화성 증진 효과를 살펴보았다. 항산화 활성이 높은 특수 부재료를 선정하고 이들의 첨가를 달리하여 만든 갓김치의 항산화 특성을 살펴 본 결과는 다음과 같다. 1. 갓김치의 주요 부재료인 파, 마늘, 고춧가루, 생강 등이 갓김치의 항산화성 증진 효과에 미치는 영향을 살펴본 결과 고춧가루 첨가군＞생강 첨가군>마늘 첨가군>파 첨가군의 순이었으며, 적갓 김치군에서의 항산화성이 돌산갓 김치군에서 더 높았다 2. 더덕, 부추, 우엉, 다시마, 미 역, 청각 등을 첨가한 돌산갓 김치와 적갓 김치는 첨가하지 않은 갓김치에 비하여 항산화성 증진 효과를 나타내었으며, 특히 더덕, 우엉, 청각을 첨가한 갓김치군의 항산화성 증진 효과가 비교적 높게 나타났다. 또한 첨가되는 특수 부재료의 양에 비례하여 항산화 활성이 증가하는 것으로 나타났으며 항산화성이 우수한 재료들을 조합하여 첨가한 군에서의 항산화성 증진 효과가 각각 첨가한 군보다 증가하는 것을 관찰할 수 있었다. 3. 돌산갓김치의 용매추출물의 항산화성을 살펴보았을 때 일반 갓김치보다는 더덕 또는 청각을 첨가한 김치군이, 더덕 또는 청각 첨가갓김치 보다는 더덕과 청각을 함께 첨가한 갓김치군이 보다 우수한 것으로 나타나 일관된 경향성을 보였다.

• 한국식품영양과학회지
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• 제22권5호
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• pp.621-628
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• 1993

10종 해조류(녹조류 2종, 갈조류 5종, 홍조류 3종)의 n-3 지방산 조성을 우리 나라 남해안의 주요 서식지에 따라 비교하였다. 총지질(TL)은 녹조류 중에서는 파래(약 7~10%), 갈조류 중에서는 미역과 톳(약 3~5%), 그리고 홍조류 중에서는 김(약 5~6%)에서 각각 많았다. 미역과 톳의 TL함량은 충무에서 채취한 것이 기장 및 여수에서 채취된 것들보다 많은 경향이 있었으나, 파래의 경우에는 기장 및 연수에서 채취된 것에서 더 많았다. 녹조류는 16 : 4(n-3), 18 : 4(n-3) 및 18 : 3(n-3)과 같은 비교적 탄소수가 적은 n-3지방산(28.0~66.3%)이 풍부하였다. 갈조류는 녹조류에 비하여 적은 양의 n-3 지방산(17.9~36.5%)을 함유하였으나, n-6 지방산을 상당량 함유하였다. 홍조류의 n-3 지방산은 대부분 20 : 5(n-3) 지방산으로 구성되었으며, 특히 낙동에서 채취된 것이 53%의 20 : 5(n-3) 를 함유하였다. 이들 n-3 지방산의 함량은, 동일종에 속하는 해조의 경우, TL함량이 높은 종류에서 더 높은 경향을 보였다. 따라서 시험된 해조류는 TL함량과 n-3 지방산의 함량이 서식지에 따라 다른결과를 나타내었다.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.31-35
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• 2006

In order to improve the antiobesity effect of Kochujang, 1% of sea tangle powder, alginic acid extract, and fucoidan extract were added to Kochujang. Sea tangle powder-added Kochujang decreased leptin secretion by only 12% compared to Kochujang, whereas alginic acid or fucoidan-added Kochujang significantly decreased leptin secretion by more than 60% in 3T3-L1 adipocytes. Fucoidan, one of the active components of sea tangle, decreased leptin secretion by 56%, 60%, and 60% compared to the control in the concentrations of $1{\mu}M,\;2.5{\mu}M,\;and\;5{\mu}M$, respectively. To see the effect of fucoidan on TG formation during adipocyte differentiation, 3T3-L1 cells were treated with $1{\mu}M\;and\;5{\mu}M$ concentrations of fucoidan during adipocyte differentiation (from 'day 0' to 'day 6'). Oil red O staining showed fucoidan decreased the amount of TG droplets and $5{\mu}M$ fucoidan potently inhibited TG formation. To see the effect of fucoidan on lipolysis, differentiated 3T3-L1 adipocytes were treated with fucoidan. The secretion of glycerol, which is used to measure lipolytic activity, was increased by 21%, 37%, and 53% compared to the control in the concentrations of $1{\mu}M,\;2.5{\mu}M,\;and\;5{\mu}M$, respectively. Oil red O staining showed fucoidan decreased TG amount at $1{\mu}M\;and\;5{\mu}M$ concentrations. These results suggest that fucoidan decreases leptin secretion and TG accumulation by inhibition of adipocyte differentiation and induction of lipolysis. Since fucoidan is reported to have various biological activities in addition to an anti-adipogenic effect, it seems valuable to develop fucoidan-added Kochujang as a multi-functional Kochujang.

• 한국가정과교육학회지
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• 제12권2호
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• 한국식품영양과학회지
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• 제40권10호
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• pp.1453-1459
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• 2011

쌀 쿠키에 생리활성물질이 함유된 미역분말을 첨가하여 쿠키를 제조한 후, 미역분말 쿠키의 다양한 품질특성 평가를 통한 기능성 쿠키를 개발하고자 하였다. 쿠키 반죽의 pH는 6.98~7.13의 범위로 미역분말의 첨가량이 1%, 3%, 5%로 증가됨에 따라 pH는 유의적(p<0.05)으로 감소하는 경향을 보였다. 반죽의 밀도는 4.62~4.90으로 미역분말의 첨가량이 증가될수록 유의성(p<0.05)있게 증가되는 경향을 보였다. 쿠키의 수분함량을 조사한 결과, 대조군에서는 6.33을 보인 반면 미역분말 첨가량이 증가될수록 각각 6.55, 6.76, 6.90%로 유의적(p<0.05)으로 증가되는 경향을 보였다. 미역분말쿠키의 퍼짐성은 대조군에 미역분말 첨가량이 증가될수록 퍼짐성이 증가되는 경향을 보였으나 유의적(p>0.05)인 차이는 나타나지 않았고, 손실률과 팽창률은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 색도 분석에 따른 L값(lightness)은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 낮아지는 경향을 보인 반면 a값(+red/-green)과 b값(+yellow/-blue)은 유의적(p<0.05)으로 증가되는 경향을 나타냈다. 미역분말을 첨가한 쿠키에 함유된 무기원소로는 나트륨, 칼륨, 칼슘, 마그네슘의 함량이 많았으며, 미역분말의 첨가량이 증가될수록 무기원소의 함량은 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 조직감을 나타내는 경도는 미역분말 첨가량이 증가될수록 감소되는 결과를 나타냈다. 쿠키의 관능평가를 종합해본 결과, 쌀 쿠키에 미역분말을 3% 첨가하는 것이 기호도가 가장 우수함을 확인할 수 있었다.

• 한국해양학회지:바다
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• 제17권1호
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• pp.9-15
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• 2012

전세계적으로 연안해역에서 확산되고 있는 유해유독성 식물플랑크톤의 대발생은 수산자원생물자원에 심각한 피해를 입힌다. 본 연구에서는 유해성 미세조류 대발생을 제어하기 위해 개발된 신물질 Thiazolidinedione 유도체(TD49)의 살조능을 유해성 미세조류 성장단계(초기성장기, 대수증식기, 안정기)에 따라 조사하였다. TD49는 $Heterosigma$ $akashiwo$, $Chattonella$ $marina$ 그리고 $Chattonella$ sp.의 세포를 사멸시켰으며, 특히 낮은 농도($0.02{\mu}M$)의 TD49는 대수증식기와 안정기보다 초기 성장기에서 우수한 살조효과를 보였다. 또한 모든 성장단계에서 유해생물을 제어 할 수 있는 TD49의 농도는 $2{\mu}M$로 측정되었다. 무각 편모조류인 $Heterosigma$ $akashiwo$, $Chattonella$ $marina$ 그리고 $Chattonella$ sp.은 세포벽이 약하여 TD49물질에 의해 세포가 쉽게 파괴되어 우수한 살조효과를 보였다. 결과적으로 본 연구에서 개발된 Thiazolidinedione 유도체(TD49)는 유해적조생물 $H.$ $akashiwo$, $C.$ $marina$ 그리고 $Chattonella$ sp.를 제어할 수 있는 우수한 물질로 판단되었으나, 추후 현장 실용을 위해 메소코즘과 같은 인공생태계를 이용한 해양생태계 위해성 평가가 체계적으로 추진되어야 한다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• 한국환경과학회지
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• 제9권5호
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• pp.375-384
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• 2000

It is very important to interprete and simulate the variation of phytoplankton maximum region for the prediction and control of red tide. This study was composed of two parts first the hydrodynamic simulation such as residual current and salinity diffusion and second the ecological simulation such as phytoplankton distribution according to freshwater discharge and pollutant loads. Without the Nakdong river discharge residual current was stagnated in inner side of this estuary and surface distribution of salinity was over 25psu. On the contrary with summer mean discharge freshwater stretched very far outward and some waters flowed into Chinhae Bay through the Kadok channel and low salinity extended over coastal sea and salinity front occurred. From the result of contributed physical process to phytioplankton biomass the accumulation was occurred at the west part of this estuary and the Kadok channel with the Nakdong river discharge. When more increased input discharge the accumulation band was transported to outer side of this estuary. The frequently outbreak of red tide in this area is caused by accumulation of physical processes. The phytoplankton maximum region located inner side of this estuary without the Nakdong river discharge and with mean discharge of winter but it was moved to outer side when mean discharge of the Nakdong river was increased. The variation of input concentration from the land loads was not largely influenced on phytoplankton biomass and location of maximum region. When discharge was increased phytoplankton maximum region was transferred to inner side of the Kadok channel. ON the other hand when discharge was decreased phytoplankton maximum region was transferred to inner side of this estuary and chlorophyll a contents increased to over 20$\mu\textrm{g}$/L Therefore if any other conditions are favorable for growth of phytoplankton. decreas of discharge causes to increase of possibility of red tide outbreak.

• 한국미생물·생명공학회지
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• 제34권1호
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• pp.1-6
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• 2006

Harmful algal blooms (HABs or red tides), caused by uncontrolled proliferation of marine phytoplankton, impose a severe environmental problem and occasionally threaten even public health. We sequenced the genome of an EPS-producing marine bacterium Hahella chejuensis that produces a red pigment with the lytic activity against red-tide dinoflagellates at parts per billion level. H. chejuensis is the first sequenced species among algicidal bacteria as well as in the order Oceanospirillales. Sequence analysis indicated a distant relationship to the Pseudomonas group. Its 7.2-megabase genome encodes basic metabolic functions and a large number of proteins involved in regulation or transport. One of the prominent features of the H. chejuensis genome is a multitude of genes of functional equivalence or of possible foreign origin. A significant proportion (${\sim}23%$) of the genome appears to be of foreign origin, i.e. genomic islands, which encode genes for biosynthesis of exopolysaccharides, toxins, polyketides or non-ribosomal peptides, iron utilization, motility, type III protein secretion and pigment production. Molecular structure of the algicidal pigment was determined to be prodigiosin by LC-ESI-MS/MS and NMR analyses. The genomics-based research on H. chejuensis opens a new possibility for controlling algal blooms by exploiting biotic interactions in the natural environment and provides a model in marine bioprospecting through genome research.