• 한국식품위생안전성학회지
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• 제30권1호
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• pp.43-50
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• 2015

본 연구에서는 오징어류에 해당하는 대왕오징어, 오징어, 문어, 한치 및 이를 이용한 가공식품에 대해서 분자생물학적 기법을 활용한 시험법을 검토하였다. 시료 중 원료성분 확인을 위하여 오징어류 4종에 대해 최적의 종 특이 프라이머를 디자인하였으며, 시료로부터 직접 genomic DNA를 추출하여 PCR을 실시하였다. PCR 수행과정에서 반응을 저해하는 염 성분을 제거하기 위하여 증류수를 이용하여 3~4회 세척 후 PCR을 실시한 결과, Single PCR의 경우 대왕오징어(552 bp), 오징어(463 bp), 문어(247 bp), 한치(354 bp)에 해당하는 종 특이적인 증폭산물을 확인하였으며, Multiplex PCR 의 경우 서로 다른 종 사이의 교차반응없이 동시다발적으로 증폭이 일어남을 확인할 수 있었다. 또한 이들 4종에 대해 PCR 민감도를 조사한 결과, 모두 약 $0.1ng/{\mu}l$의 농도까지 검출이 가능함을 확인하였으며 multiplex PCR의 경우 약 $0.25ng/{\mu}l$의 농도까지 검출이 가능함을 확인하였다. 이를 이용하여 오징어류가 함유된 수산물 가공식품 8건에 대해 적용성을 검토한 결과, 모든 시료에서 유효한 결과를 확인할 수 있었다. 따라서 본 연구에서 제작된 오징어류 4종에 대한 종 특이적 프라이머는 생물 상태뿐만 아니라 수산물 가공식품에 대해서도 이를 판별할 수 있어 식품안전관리에 활용할 수 있을 것으로 기대된다.

• 산업식품공학
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• 제15권2호
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• pp.122-129
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• 2011

오징어 젓갈과 한치 젓갈의 차이를 질량분석기를 기반으로 한 전자코를 이용하여 분석한 결과 두 시료의 mass spectrum은 뚜렷한 차이를 보였다. 판별함수분석을 통해 휘발성분의 패턴을 분석한 결과 오징어 젓갈과 한치 젓갈이 뚜렷이 구분되었으며 젓갈의 양념을 제거한 후 분석하였을 때 구분이 더 잘되었다. 결과적으로 전자코를 이용하여 유사 식품 간의 차이를 충분히 구분 가능하였으며 이러한 결과는 추후 젓갈뿐 아니라 다양한 방면에 적용 가능할 것으로 보여 EMA 식품을 선별하는 데에도 도움이 될 것으로 기대된다.

• 한국양식학회지
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• 제13권3호
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• pp.197-206
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• 2000

가숭어, Chelon lauvergnii의 효율적인 인공종묘생산을 위한 연구의 일환으로 자어를 대상으로 부화후 70일까지 국립수산진흥원 보령수산종묘시험장에서 일련의 실험들을 수행하였다. 보령수산종묘시험장 인근해에서의 가숭어 산란시기는 5월부터 6월까지로 추정되었다 3가지 먹이공급 계열 (즉, rotifer, Artemia nauplius 및 배합사료공급)을 적용한 실험군의 성장과 생존은 다른 2가지 먹이공급 계열군의 성장과 생존에 비해 유의하게 높았다 (P<0.05). Maxima$^{TR}$ 로 영양강화한 rotifer로 먹이공급군, 그리고 오징어 간유로 영양강화한 Artemia nauplius로 먹이공급군의 생존율은 유의하게 높았다 (P <0.05). 단위 사육수량 200 l 당 100~600마리를 기준으로 밀도 실험 결과 200 l 사육수당 100마리 자어 밀도군이 가장 높은 성장을 보였으며 (P<0.05),모든 밀도 실험군은 97~98%의 생존율을 보여 차이가 없었다 (P<0.05).

• 음성과학
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• 제7권1호
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.

• 한국수산과학회지
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• 제48권1호
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• pp.1-15
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• 2015

Tissue engineering is an emerging, innovative technology to improve or replace the biological functions of damaged tissues and organs. Scaffolds are important materials for tissue engineering as they support cell attachment, migration, and differentiation. Marine sponges naturally contain scaffolds formed by extracellular matrix proteins (collagen and sponging) and strengthened by a siliceous or calcium carbonate skeleton. Coral skeletons are also derived naturally formed by essential calcium carbonate in the form of aragonite, and are similar to human bone. In addition, collagen extracted from jellyfish is a biosafe alternative to bovine and porcine collagen and gained attention as a potential source for tissue engineering. Moreover, cuttlefish bone is an excellent calcium source and can be used to generate bio-synthetic calcium phosphate. It has become a natural candidate for biomimetic scaffolds. This review describes the use of natural products derived from marine invertebrates for applications in bone tissue engineering based on studies from 2008 to 2014.

• 대한두개안면성형외과학회지
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• 제18권4호
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• pp.261-263
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• 2017

Anisakis is a parasite with life cycles involving fish and marine mammals. Human infection, anisakiasis, occurs with the ingestion of raw infected seafood and usually presents with acute or chronic gastrointestinal symptoms from esophageal or gastric invasion. We report a rare caseinvolving the oral cavity. A 39-year-old male presented with oral and sub-sternal pain of one day duration after eating raw cuttlefish. Physical examination revealed areas of erythema and edema with a central white foreign particle on the labial and buccal mucosa. With microscopic field we could remove the foreign material from the lesions. The foreign material was confirmed to be Anisakis. Anisakis was also removed from the esophagus by esophagogastroduodenoscopy. The patient was discharged the following day without complication. Anisakiasis is frequently reported in Korea and Japan, countries where raw seafood ingestion is popular. The symptoms of acute anisakiasis include pain, nausea, and vomiting and usually begin 2-12 hours after ingestion. The differential diagnosis includes food poisoning, acute gastritis, and acute pancreatitis. A history of raw seafood ingestion is important to the diagnosis of anisakiasis. Treatment is complete removal of the Anisakis to relieve acute symptoms and prevent chronic granulomatous inflammation.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.761-770
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• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

• Smart Structures and Systems
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• 제32권1호
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• pp.37-47
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• 2023

Indirect determination of pan evaporation (PE) has been highly regarded, due to the advantages of intelligent models employed for this objective. This work pursues improving the reliability of a popular intelligent model, namely multi-layer perceptron (MLP) through surmounting its computational knots. Available climatic data of Fresno weather station (California, USA) is used for this study. In the first step, testing several most common trainers of the MLP revealed the superiority of the Levenberg-Marquardt (LM) algorithm. It, therefore, is considered as the classical training approach. Next, the optimum configurations of two metaheuristic algorithms, namely cuttlefish optimization algorithm (CFOA) and teaching-learning-based optimization (TLBO) are incorporated to optimally train the MLP. In these two models, the LM is replaced with metaheuristic strategies. Overall, the results demonstrated the high competency of the MLP (correlations above 0.997) in the presence of all three strategies. It was also observed that the TLBO enhances the learning and prediction accuracy of the classical MLP (by nearly 7.7% and 9.2%, respectively), while the CFOA performed weaker than LM. Moreover, a comparison between the efficiency of the used metaheuristic optimizers showed that the TLBO is a more time-effective technique for predicting the PE. Hence, it can serve as a promising approach for indirect PE analysis.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• 한국식생활문화학회지
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• 제12권5호
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.