• Journal of Microbiology and Biotechnology
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• v.27 no.7
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• pp.1216-1222
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• 2017

To develop starters for the production of functional foods or materials, lactic acid bacteria producing ${\gamma}-aminobutyric$ acid (GABA) were screened from jeotgals, Korean fermented seafoods. One isolate producing a high amount of GABA from monosodium $\text\tiny{L}$-glutamate (MSG) was identified as Enterococcus avium by 16S rRNA gene sequencing. E. avium M5 produced $18.47{\pm}1.26mg/ml$ GABA when incubated for 48 h at $37^{\circ}C$ in MRS broth with MSG (3% (w/v)). A gadB gene encoding glutamate decarboxylase (GAD) was cloned and overexpressed in E. coli BL21 (DE3) using the pET26b (+) expression vector. Recombinant GAD was purified through a Ni-NTA column and the size was estimated to be 53 kDa by SDS-PAGE. Maximum GAD activity was observed at pH 4.5 and $55^{\circ}C$and the activity was dependent on pyridoxal 5'-phosphate. The $K_m$ and $V_{max}$ values of GAD were $3.26{\pm}0.21mM$ and $0.0120{\pm}0.0001mM/min$, respectively, when MSG was used as a substrate. Enterococcus avium M5 secretes a lot of GABA when grown on MRS with MSG, and the strain is useful for the production of fermented foods containing a high amount of GABA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1038-1042
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• 2007

Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.

• The Journal of Fisheries Business Administration
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• v.47 no.3
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• pp.71-92
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• 2016

This study examines the effects of consumer beliefs for food certifications on the behavioral intentions and the behavioral intention biases to purchase the certified seafoods by a subjective probability model which is on the basis of the mathematical probability model and the covariance model. The food certifications used on this study are 'Organic foods', 'Traceability system of food products' and. 'HACCP'. The representative foods of fishery products on this study is seasoned laver. The current study showed the following results. First, consumers have more than two different beliefs each for all certifications which are the subjects of this study. The beliefs of the certifications have an impact on the consumers when they consider to buy the certified seafood products. Second, consumers try to persuade by themselves to ensure that their particular belief about the certification could lead to a purchase the seafood products. Consumer beliefs of the "environmentally friendly production" on the organic foods certification is an important factor as much as the "guarantee of food safety" belief making a positive purchasing behavior intentions(PBI) bias for the organic seafood products. Consumers also have a positive PBI bias for certified seafood products in all certifications as long as a certification is considered to "guarantee the transparency of the food distribution process" as its belief. 'Traceability system' was the only one which didn't generate a positive PBI bias from the belief of "guarantee of food safety" out of three certifications.

• Smart Media Journal
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• v.5 no.3
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• pp.74-80
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• 2016

In this paper, we propose an accident-prevention smart monitoring system for Haenyeo(Woman diver) using Zigbee module and GPS sensor. This system can collect such information as the diving location, the body temperature, the depth of diving, and the diving time of a Woman diver working under the water and then respond immediately to an accident occurring. The research developed a smart Teawak and smart swimming goggles which can measure the state of a Woman diver and her diving activities. Smart Teawak, the buoy tool while a Woman diver is collecting seafoods under water, is able to receive GPS and transmit the data from smart swimming goggles and Zigbee Module to IHSS(IoT based Haenyeo Safety service Software) server. In addition, IHSS, a responsive web, provides the diving location and the state of a Woman diver on the smart phone. As a result, the system will be useful in the aspects of Woman diver' health care and the safety, furthermore, which will significantly contribute to global marketing of Woman diver with its being designated as a UNESCO intangible cultural asset.

• Clinical Nutrition Research
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• v.6 no.3
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• pp.172-182
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• 2017

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21-80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1-2, n = 96), and MetS (MetS $RF{\geq}3$, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of seafoods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.532-542
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• 2021

The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friendly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male elderly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.

• Journal of Environmental Health Sciences
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• v.47 no.5
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• pp.496-503
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• 2021

Background: Considering the expenses of and difficulties in arsenic speciation by high performance liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP-MS), alternative measurement methods should be useful, especially for large-scale research and projects. Objectives: A measurement method was developed for arsenic speciation using HPLC-atomic fluorescence spectrometry (HPLC-AFS) as an alternative to HPLC-ICP-MS. Methods: Total arsenic and toxic arsenic species in some seafoods were determined by atomic absorption spectrometry coupled with hydride vapor generation (AAS-HVG) and HPLC-AFS, respectively. Recovery rate of arsenic species in seafood was evaluated by ultra sonication, microwave and enzyme (pepsin) for the optimal extraction method. Results: Limits of detection of HPLC-AFS for As³⁺, dimethylarsinate (DMA), monomethylarsonate (MMA) and As⁵⁺ were 0.39, 0.53, 0.60 and 0.64 ㎍/L, respectively. The average accuracy ranged from 97.5 to 108.7%, and the coefficient of variation was in the range of 1.2~16.7%. As³⁺, DMA, MMA and As⁵⁺ were detected in kelp, the sum of toxic arsenic in kelp was 40.4 mg/kg. As³⁺, DMA, MMA and As⁵⁺ were not detected in shrimp and squid, but total arsenic (iAS and oAS) content in shrimp and squid analyzed by AAS-HVG were 18.1 and 24.7 mg/kg, respectively. Conclusions: HPLC-AFS was recommendable for the quantitative analysis method of arsenic species. As toxic arsenic species are detected in seaweeds, further researches are needed for the contribution degree of seafood in arsenic exposure.

• The Journal of Fisheries Business Administration
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• v.52 no.1
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• pp.65-82
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• 2021

This study utilizes the IPA (Importance-Performance Analysis) method to assess the importance, possibility, and urgency of using blockchain technology for fisheries sectors and the related policies. Based on a field survey targeting experts and stakeholders in the fisheries and blockchain technology sectors, the following major results and corresponding implications are drawn. First of all, the respondents of our survey have an outlook that the introduction and utilization of blockchain will be required in four major parts. These parts include i) the seafood' information system managed by the government or public institutions, ii) traceability and certification process for domestic and foreign seafoods, iii) meeting the need of seafood safety from consumers, and iv) taking prompt actions to seafood safety related accidents. Next, the seafood information system managed by the government or public institutions has been limited in maintaining information consistency and continuity once the fisheries ministries and departments are integrated, closed or partially transferred. Thus, it is assessed that the technology will be able to improve consistency and continuity of the seafood information in case of applying blockchain to the seafood information management system. This result that blockchain is necessary for the seafood information system have a significant implication in Korea's seafood management which has been independently controlled until now. Lastly, the application of blockchain to seafood traceability and certification systems has the most well-known cases through international and domestic pilot projects, and the results of our survey reflect this reality. Our results contribute to showing an additonal characteristics of blockchain in the fisheries sector, resulting in the possiblity that blockchain can be used for taking swift steps in the event of seafood safety accidents and meeting the need of seafood consumers for safety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.3
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• pp.251-260
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• 2021

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

• Nutrition Research and Practice
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• v.15 no.2
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• pp.266-277
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• 2021

BACKGROUND/OBJECTIVES: This study analyzed the quality of lunches provided in senior leisure service (SLS) facilities and compared institutional foodservice (IF) and non-institutional foodservice (non-IF). SUBJECTS/METHODS: Data of 390 adults aged 65 years or older who ate lunches in SLS facilities were analyzed using the information from the 2013-2017 Korea National Health and Nutrition Examination Survey. The participants were classified into IF (n = 129) and non-IF (n = 261) groups according to meal type provided. The intake of major food groups, energy and nutrients, and nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) were analyzed. The diversity of meals was evaluated by food group patterns, dietary diversity score (DDS) and dietary variety score (DVS). Energy intake was adjusted in model 1, while energy and sex were adjusted in model 2. All confounding variables were adjusted in model 3. RESULTS: The intake of seafoods (P < 0.001 in models 1, 2, and 3), seaweeds (P < 0.01 in models 1 and 2), and dairy products (P < 0.05 in models 1, 2, and 3) was significantly higher in the IF group. No significant difference existed in energy intake; however, the intake of all nutrients except carbohydrate and vitamin C was significantly higher in the IF group. NAR of all nutrients, excluding vitamin C, was higher in the IF group, and MAR was also higher in the IF group (P < 0.001 in models 1, 2, and 3). The IF group had significantly higher DDS and DVS than the non-IF group (P < 0.001). CONCLUSIONS: The lunches provided in SLS facilities were better in terms of quantity and quality when provided through IF than through non-IF. More systematic foodservice programs should be implemented in SLS facilities, especially in facilities wherein users prepare their own meals.