• The Korean Journal of Malacology
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• v.14 no.1
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• pp.19-26
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• 1998

북만 해수의 물리 화학적 및 미생물학적 특성과 북만에서 양식되고 있는 굴에 대한 세균학적 수질을 조사하여 수출용 패류생산지정 해역수질에 합당한가를 파악함과 동시에 지표세균의 조성, 병원성 세균 등을 조사한 결과를 요약하면 다음과 같다.사 기간중 불반 해수의 수온은 6.8 -23.$0^{\circ}C$, 투명도는 2.7-5.9m, COD 1.55-2.12 mg/1, DO 6.3-10.1 mg/1, 용존질소 1.63-20.87 $\mu\textrm{g}$-at/1, 인산염 0.16-1.66 $\mu\textrm{g}$-at/1, Chlorophyll. a는 1.04-6.78 mg/ ㎥범위였으며 염분농도는 31.57-34.47$\textperthousand$였다. 북만 해수의 세균학적 수질은 통영항, 인평포, 법송포 및 북신만 안쪽의 일부 해역을 제외하고는 수출용 패류의 생산해역의 수질기준에 합당하였다. 대장균군의 최확수는 양식을 하지 않는 조사지점 1과 2를 제외하고 해수 100ml 당 < 3.0-4,600의 범위였으며 230을 초과하는 시료의 비율은 10.7%였고, 분변계 대장균의 최확수는 <3.0-1,100의 범위였으며 43을 초과하는 시료의 비율은 9.5%로 한계치 10%를 약간 상회하였다. 대장균군의 분류겨로가 Escherichia coli가 약 52%나 되어 오염원의 주류가 분변오염임을 알 수 있었다. 살모넬라, 시겔라, 콜레라균 등 수인성 병원세균은 검출되지 않았다. 병원성 비브리오균은 여름철인 6-8월 사이에는 시료의 9-22%에서 양성으로 나타났다. 굴 내에 생균수는 2.0 x $10^{2}$-1.6 x $10^{3}$범위였고 대장균군의 최확수는 <18 - 16,000, 중앙치는 176, 분변계 대장균은 <18-2,400, 중앙치는 었다.

• Journal of the Korean Dietetic Association
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• v.24 no.4
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• pp.330-343
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• 2018

Recently, there has been a growing demand for natural preservatives because of increased consumer interest in health. In this study, we produced Lactobacillus rhamnosus cell-free supernatant (LCFS) and evaluated and compared its antimicrobial activity with existing natural preservatives against pathogenic microorganisms and in chicken breast meat contaminated with Escherichia coli and Staphylococcus aureus. Lactobacillus rhamnosus cell-free supernatant possessed 30 units of lysozyme activity and contained 18,835 mg/L of lactic acid, 2,051 mg/L of citric acid and 5,060 mg/L of acetic acid. Additionally, LCFS inhibited the growth of fourteen pathogenic bacteria, S. aureus, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Listeria innocua, S. epidermidis, L. ivanovii, E. coli, Pseudomonas aeruginosa, Shigella sonnei, Shi. flexneri, Proteus vulgaris, Pseudomonas fluorescens, and Klebsiella pneumoniae. The antibacterial activity of LCFS was stronger than that of egg white lysozyme (EWL), Durafresh (DF) and grapefruit seed extract (GSE). Additionally, LCFS maintained its antimicrobial activity after heat treatment at $50^{\circ}C{\sim}95^{\circ}C$ and at pH values of 3~9. Moreover, LCFS inhibited the growth of E. coli and S. aureus in chicken breast meat. In conclusion, it is expected that LCFS, which contains both lysozyme and three organic acids, will be useful as a good natural preservative in the food industry.

• Journal of Fisheries and Marine Sciences Education
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• v.17 no.3
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• pp.413-426
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• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

• Korean Journal of Microbiology
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• v.44 no.4
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• pp.358-361
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• 2008

Effect of extract of fermented dropwort (Oenanthe stolonifera) on growth of intestinal harmful/useful bacteria and enzyme activity were investigated in vitro. The extract showed strong inhibition on harmful microbes including Vibrio and Salmonella, but mild inhibition on Bifidobacterium longum in both agar plate and liquid cultivation. Minimum inhibitory concentration (MIC) value of B. longum was the highest among tested microbes. Inhibition effect of fermented extract on harmful microbes increased according to fermentation period. Extract of fermented dropwort showed inhibitory effects on activity of microbial ${\beta}$-glucuronidase and tryptophanase. The inhibitory effects were also proportional to fermentation period. As consequence, it is assumed that the uptake of fermented dropwort might be useful for human intestinal health.

• Environmental Analysis Health and Toxicology
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• v.23 no.4
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• pp.267-276
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• 2008

Acute and chronic toxicities of sediment elutriate and surface water samples collected at Lake Shihwa were evaluated using standard toxicity testing organisms including Vibrio fischeri, Daphnia magna and Moina macrocopa. Acute exposure resulted in toxic effects in all surface water or sediment elutriate samples, except for those collected from the reed swamp and Okgu stream. The rainy season influenced the toxicity of the water samples, presumably either by dilution of point discharge or through introduction of non-point source contaminants through runoff. In the sediment, elutriate and surface water samples, copper was detected above potentially lethal concentration, which may in part explain the observed toxicity. Considering acute toxicities of the surface water streams that direct to the Lake Shihwa, efforts should be warranted to control and reduce discharge of point and non-point sources along Lake Shihwa.

• Mycobiology
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• v.48 no.5
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• pp.410-417
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• 2020

Fungal ecological interactions play a key role in structuring community assemblages. These associations may involve both antagonistic and synergistic relationships, which are commonly influenced by abiotic factors such as nutrient conditions. However, information for extreme, oligotrophic systems remain poor. Herein, interactions among key members of the aquatic transient fungal community (Aspergillus niger, Cladosporium sp., and Coprinellus micaceus) of a low-nutrient freshwater system in the Cuatro Ci enegas Basin, Mexico were studied. Pairwise interaction bioassays were explored in vitro under different nutrient conditions, including carbohydrates-rich, carbohydrates and amino peptides-rich, and low nutrients. Our results indicated that antagonistic patterns prevail among the studied taxa. However, nutrient-dependent changes were observed in Cladosporium sp. shifting to synergy under carbohydrates-rich conditions, suggesting changes in the fungal community composition as a result of nutrient enrichment. Remarkably, our findings contrast with previous work demonstrating mainly synergistic interactions between our tested fungal isolates and co-occurring autochthonous bacteria (Aeromonas spp. and Vibrio sp.) under low-nutrient conditions. This observation may indicate that bacteria and fungi exhibit distinct community-level responses, driven by nutrient conditions. This contributes to the knowledge of fungal community dynamics and interspecific interactions in an oligotrophic ecosystem, highlighting the relevance of nutrient-based shifts and antagonistic interactions in ecosystem dynamics.

• Toxicological Research
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• v.28 no.4
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• pp.225-233
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• 2012

The present study was carried out to examine the toxicity and target organs of oral cholera vaccine (OCV) after repeated oral administration in Sprague-Dawley rats for 6 weeks (3 administrations, once every 2 weeks). OCV is an inactivated oral cholera vaccine that contains Vibrio cholerae and confers protection against cholera caused by V. cholera serogroups O1 (Inaba and Ogawa serotypes) and O139 (strain 4260B). The animals were orally administered either OCV placebo (negative control) or OCV at a dose equivalent to 240 times the anticipated human dose. Throughout the administration period, no significant change was detected in clinical signs, body weight, food or water consumption, urinalysis results, hematological and clinical biochemistry test results, organ weights, necropsy, or histopathological examination results. Minor changes were found in hematological and clinical biochemistry tests; however, these changes were within normal ranges. The above results suggest that oral administration of OCV in rats did not induce any toxicologically meaningful changes, and the target organs could not be determined. This study was conducted in accordance with the guidelines established by Good Laboratory Practice (2009-183, KFDA, December 22, 2009) and the OECD Principles of Good Laboratory Practice (1997).

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.3-10
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• 2016

BACKGROUND/OBJECTIVES: Oligonol, mainly found in lychee fruit, is an antioxidant polyphenolic compound which has been shown to have anti-inflammatory and anti-cancer properties. The detailed mechanisms by which oligonol may act as an anti-aging molecule have not been determined. MATERIALS/METHODS: In this study, we evaluated the ability of oligonol to modulate sirtuin (SIRT) expression in human lung epithelial (A549) cells. Oligonol was added to A549 cells and reactive oxygen species production, mitochondrial superoxide formation, and p21 protein levels were measured. Signaling pathways activated upon oligonol treatment were also determined by western blotting. Furthermore, the anti-aging effect of oligonol was evaluated ex vivo in mouse splenocytes and in vivo in Caenorhabditis elegans. RESULTS: Oligonol specifically induced the expression of SIRT1, whose activity is linked to gene expression, metabolic control, and healthy aging. In response to influenza virus infection of A549 cells, oligonol treatment significantly up-regulated SIRT1 expression and down-regulated viral hemagglutinin expression. Oligonol treatment also resulted in the activation of autophagy pathways and the phosphorylation of AMP-activated protein kinase (AMPK). Furthermore, oligonol-treated spleen lymphocytes from old mice showed increased cell proliferation, and mRNA levels of SIRT1 in the lungs of old mice were significantly lower than those in the lungs of young mice. Additionally, in vivo lethality assay revealed that oligonol extended the lifespan of C. elegans infected with lethal Vibrio cholerae. CONCLUSIONS: These data demonstrated that oligonol may act as an anti-aging molecule by modulating SIRT1/autophagy/AMPK pathways.