• Journal of Environmental Health Sciences
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• v.37 no.4
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• pp.258-266
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• 2011

Objectives: The aim of this study is to examine the possible changes over the past ten years in the estimated daily dietary lead intake (Pb-D) stemming from the variation of daily intake amounts for each food group. The following factors were considered; 1. time trends in Pb-D as the estimated values, 2. the time trend in Pb-D by food groups 3. the most influential food groups for dietary Pb intake. Methods: Estimated Pb-D was drawn from food consumption according to food groups reported in the Korean National Health and Nutrition Survey and the lead contents of each food group as reported in 23 prior publications. Results: The estimated Pb-D in a 2009 survey was 40.8 ${\mu}g/day$, of which 22.5 ${\mu}g/day$ (55.1%) was of plant origin and 18.3 ${\mu}g/day$ (44.9%) was of animal origin. Meats and poultry, fish and shellfish among foods of animal origin and beverages of plant origin had the largest contribution in Pb-D among the food groups. Conclusion: Over past ten years, daily lead intakes have slightly increased among men. Otherwise, no clear variation is apparent among women.

• Biomedical Science Letters
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• v.24 no.3
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• pp.230-238
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• 2018

Human enteric Adenovirus-41 (HuEAdV-41) causes gastroenteritis, which detected by the polymerase chain reaction (PCR) base diagnostic system for clinical, food, environmental, fish and shellfish samples. We developed improved PCR and nested PCR primer set which had high specificity, sensitivity and reduced times. In this study, we compared seventeen conditions reported in the previous study that was using the PCR based HuEAdV-41 detection system, and non-enteric Adenovirus were detected in nine conditions. The most sensitive detection condition was up to 25 copies however it took 184 minutes of PCR reaction time. In this study, the PCR primer set developed had same level of sensitivity, it reduced the time of detection for clinical, food and seafood samples to 112 minutes. Developed nested PCR primer set needed 112 minutes but detected up to approximately 1 copy. In addition, developed PCR and nested PCR primer set was validated with twenty samples of underground water at random, of which ten samples showed specific band without non-specific reaction. We expect this study will be used to diagnose HuEAdV-41 from various samples.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.15 no.1
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• pp.36-40
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• 2010

Ballast water has been known as a major vector for global dispersal of toxic dinoflagellates and other microalgae. In this study, biodiversity in ships’ ballast water was examined using a dinoflagellate-oriented PCR primer set and species-specific real-time PCR. While motile dinoflagellates could be observe at very low cell densities by light microscopy,a wide range of dinoflagellate taxa including parasitic and phototrophic pico-dinoflagellates as well as harmful species to marine fish/shellfish was detected when techniques for cloning/sequencing of SSU rDNA of sample cells were used. Present result suggests that molecular methods including species-specific PCR primers may offer rapid and accurate detection of invasive species in ballast water.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.219-230
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• 1999

The purpose of this study was to find out the common characteristics of eating behaviors of the long-lived elderly in order to offer the basic data for establishing dietary guidelines for a long and healthy life for the general population. The subjects were three-hundred elderly people over age 85 living in Kyungpook Sung-ju who have no problems in daily living. The general characteristics, nutrition knowledge and attitudes, meal patterns, and food preferences of the subjects were surveyed by individual intervies. The levels of the nutrition knowledge of the subjects were very low(average score ; 4.3) and the correlation coefficient between their nutrition knowledge and attitude score was also low(r=0.323, p=0.000). Most of the subjects(93%) had a regular meal pattern consuming three meals a day. The major staple food was rice mixed with other grains(75%) and the number of side dishes was mostly under four(99%). A majority(73%) had no habit of overeating and 51% of the subjects were taking snacks besides regular meals. Thirty one percent of the subjects had drinking habits and 80% of the drinking subjects had over 40 years of drinking history. The most common frequencies for intakes of various food groups were ; more than once a day(95%) for vegetables ; 2∼3 times a week(74%) for green and orange color vegetables ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2∼3 times a week(49%) for milk ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2-3 times a week(49%) for milk ; 2-3 times a week(85%) for seaweeds and 2-3 times a week(81%) for foods cooked with oil. The most preferred foods by the subjects were white rice(staple foods), soybean paste soup(soups), beef and eggs(meats and eggs), yellow croaker and hair tail(fish and shellfish), yoghurt(milk and milk products), all vegetables except carrot(vegetables), and watermelon(fruits). The popular food preparation methods included mixing with seasonings and the most preferred taste was sweet. The results showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity, and no overeating.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.487-493
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• 1995

The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11％ of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.

• Journal of Aquaculture
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• v.18 no.1
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• pp.13-18
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• 2005

This study was to investigate the effects of water temperature and food on the mass seed production of larval parrot fish, Oplegnathus fasciatus. Growth of the larvae reared at heated water temperature ($25.3^{\circ}C$) was significantly higher than that of the larvae reared at natural water temperature ($20.5^{\circ}C$). In addition, survival rate of the larvae at heated and natural sea water temperature were $24.0\%$ and $12.3\%$, respectively (P<0.05). Growth and survival rate of the larvae fed mixed diets of Nannochloropsis oculata, rotifer (Brachionus rotundiformis). Artemia nauplii, Tigriopus japonicus and artificial diets were significantly higher than that of the larvae fed only either rotifer or artificial diets (P<0.05). The average survival rate and total length of the larvae reared for 50 days after hatching were $22.5\%$ and 62.0$\pm$4.0 mm, respectively. Amount of consumed rotifers at one time feeding by a larva was rapidly increased with growth from 10.3 individuals per larva 5 day old to 65.5 individuals per larva 20 day old.

• Journal of the Korean Society of Marine Environment & Safety
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• v.27 no.4
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• pp.510-520
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• 2021

To understand the status of organic matter and heavy metal pollution in surface sediment of a fish farming area, we have measured the concentrations of total organic carbon (TOC), total nitrogen (TN), and heavy metals (As, Cd, Cr, Cu, Fe, Hg, Mn, Pb, and Zn) in surface sediments of a fish farming area near Tongyoung-Geoje coast. The mean concentrations of TOC and TN were 22.7 mg/g and 3.4 mg/g, respectively, and were much higher than those in surface sediments of a semi-enclosed bay in the southern coast of Korea. The mean concentrations of As, Cd, Cr, Cu, Fe, Hg, Mn, Pb, and Zn were 10.5 mg/kg, 0.37 mg/kg, 82.9 mg/kg, 127 mg/kg, 4.19%, 0.041 mg/kg, 596 mg/kg, 39.5 mg/kg, and 175 mg/kg, respectively, and the mean concentrations of Cd and Cu were three times higher than those in surface sediments of shellfish farming area in the southeastern coast of Korea. In addition, the concentrations of TOC and corrected Cu exceeded the values of sediment quality guidelines applied in Korea, and pollution load index (PLI) and ecological risk index (ERI) showed that the metal concentrations in the sediments of some fish farming area have a strongly negative ecological impact on benthic organisms, although most metal concentrations did not exceed the sediment quality guidelines. Based on overall assessment results, the surface sediments of fish farming areas in the study region are polluted with organic matter and some heavy metals. Thus, a comprehensive management plan is necessary to improve the sedimentary environments, identify primary contamination sources, and reduce the input of pollution load for organic matter and heavy metals in the sediments of fish farming areas.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.259-264
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• 1994

The possibility of shellfish utilization of juice as seasoning materials was examined through the analyzing proximate compositions and N-containing materials. The amounts of the sucking liquid wastes were estimated as 58,819 tons for oyster, 764 tons for pen-shell, 604 tons for cockle and 3,896 tons for blue-mussel from 1985 to 1990 in Korea. Water contents ranged from 95.2 to $97.4\%$ and crude protein level was $1.0{\sim}1.4\%$. Taurine was the most abundant nitrogenous compound($40{\sim}56\%$) in extracts, and glycine($10.4{\sim}36.1\%$), alanine($4.8{\sim}8.6\%$) and glutamic acid($3.1{\sim}5.3\%$) followed. More than $40\%$ of ADP and AMP as mucleotide were contained in all shellfish samples but pen-shell and cockle had $20\%$ of inosine, also. Glycinebetaine was present in corcentrations of 139.8mg/g in oyster and $45.5{\sim}61.9mg/100g$ in pen-shell, cockle and blue-mussel. Total creatinine and trimethylamine oxide levels were $30.4{\sim}59.1mg/100g$ and $0.82{\sim}47.2mg/100g$, respectively.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.