• KSBB Journal
• /
• v.30 no.4
• /
• pp.148-154
• /
• 2015

Onion (Allium cepa) is one of the flavonoids-rich materials in human diet and onion peel, which is the onion by-products, contains over 20 times more quercetin than the flesh. In this study, to examine the anti-inflammatory effects of onion peel hot water extract (OPHWE), the cell viability, nitric oxide (NO), pro-inflammatory cytokines, such as interluekin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and IL-$1{\beta}$, were measured using the murine macrophage cell line RAW 264.7 cells. The Balb/c mice were used for an in vivo acute toxicity test and ICR mice were used for measurement of inhibition effects of croton oil-induced mouse ear edema. As a result, NO levels decreased in a dose-dependent manner. The production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ was suppressed by 38%, 41%, and 34% respectively, compared with that of the LPS only group, without any cytotoxicity. The edema formation in the ICR mouse ear was also reduced compared to that in control. Moreover, there were no mortalities occurred in mice administered 5,000 mg/kg body weight of OPHWE. These results suggest that OPHWE has considerable anti-inflammatory activities and can be regarded as a potent candidate material to treat inflammatory diseases.

• The Journal of Fisheries Business Administration
• /
• v.42 no.2
• /
• pp.113-130
• /
• 2011

The laver has been cultivated long time ago by Korea and Japan. Korean Laver Industry has been influenced by Japan on the many factors since 20th. Nevertheless now the both country showed widening disparities across the aspect of total Laver Industry each other. The development steps of Korea and Japan Laver Industry have been advanced differently. That is, we can keep the Laver Industry development steps of both countries separate by 4 steps. But insignificant of every step against both countries has been dissimilar. We can separate from 4 steps in Korea, 1 step is origin period from beginning of laver cultivation to 1961. Next step is First Development period from 1962 to 1978. This period come out production increase from about 10,000 tons early 1960 to 50,000 tons late 1970. Next step is Second Development period from 1979 to 2000. This period come out eminent production increase from about 50,000 tons early 1980 to 200,000 tons late 1990. Next step is Stabilization period from 2001 to now. This period come out production control the size of its production and enlargement of Laver Export. We can also separate from 4 steps in Japan, 1 step is origin period from beginning of laver cultivation to 1944. Next step is Development period from 1945 to 1975. This period come out production increase from about 4 billion sheets early 1960 to 8.5 billion sheets 1975. Next step is Peak period from 1976 to 1982. This period come out sustainable production peak by 6~8 billion sheets and high price. Next step is Decline period from 1983 to now. This period come out production control the size of its production and sustainable price down. These differences showed out facing problems of Korean and Japanese Laver Industry differently. In case of Korea, the facing problems show out 3. First is structural problem, for example, trouble between original laver producer and the finished producer by dry laver products. Second is Insufficiency of Plants Protection System. Third is low quality of Laver. In case of Japan, the facing problems also show out 3. First is sustainable decrease of laver consumption. Second is change of mind against laver, for example, the change of the propensity to consume, and decrease of brand power. Third is Influence of global system. The difference of development steps of Korea and Japan Laver Industry show out 2 point of view to us. First we need consider positive strategy against laver production system of enlargement. Second, we need consider separate strategy against high quality laver and low quality laver.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.4
• /
• pp.344-348
• /
• 2019

This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <$15CFU/15cm^2$ to $2.9{\times}10^2CFU/15cm^2$ on gloves after 6 h of continuous work, and from <$15CFU/15cm^2$ to $2.23{\times}10^2CFU/15cm^2$ on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.5
• /
• pp.445-451
• /
• 2019

In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at $-80^{\circ}C$, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.

• Journal of the Korean Association of Geographic Information Studies
• /
• v.24 no.1
• /
• pp.112-125
• /
• 2021

Marine spatial planning(MSP) designates the marine as nine kinds of use zones for the systematic and rational management of marine spaces. One of them is the fishery protection zone, which is necessary for the sustainable production of fishery products, including the protection and fosterage of fishing activities. This study intends to quantitatively identify the fishing activity space, one of the elements necessary for the designation of fisheries protection zones, by mapping of fishery activities using V-Pass data and deriving the fishery activity concentrated zone. To this end, pre-processing of V-Pass data was performed, such as constructing a dataset that combines static and dynamic information, calculating the speed of fishing vessels, extracting fishing activity points, and removing data in non-fishing activity zone. Finally, using the selected V-Pass point data, a fishery activity map was made by kernel density estimation, and the concentrated space of fishery activity was analyzed. In addition, it was confirmed that there is a difference in the spatial distribution of fishing activities according to the type of fishing vessel and the season. The pre-processing technique of large volume V-Pass data and the mapping method of fishing activities performed through this study are expected to contribute to the study of spatial characteristics evaluation of fishing activities in the future.

• Journal of fish pathology
• /
• v.32 no.2
• /
• pp.97-104
• /
• 2019

The purpose of this study was to investigate the antimicrobial resistance and resistance transfer of Vibrio parahaemolyticus and Morganella morganii isolated from fish products purchased from fish markets in Yeosu April - December 2017. These bacteria were identified by biochemical test and PCR results, and the transfer of antimicrobial resistance was confirmed by the broth mating method. To isolate the transconjugants formed during conjugation, TSA medium containing 50 ㎍/ml of ampicillin (AMP), and 150 ㎍/ml of streptomycin (SM) or 30 ㎍/ml of oxytetracycline (OT) was used. M. morganii isolates showed low susceptibility to AMP, amoxicillin (AML), and colistin (CT), erythromycin, OT, and tetracycline, compared to V. parahaemolyticus resistance to AMP, AML, and CT. The conjugation of V. parahaemolyticus or M. morganii with Escherichia coli resulted in the separation of V. parahaemolyticus and M. morganii showing SM resistance as transconjugants. Meanwhile, Edwardsiella tarda transconjugants showing AMP and AML resistance were obtained from the broth mating of V. parahaemolyticus and E. tarda. But the transfer of the VPA0477 which is a β-lactamase gene of V. parahaemolyticus was not confirmed. These results suggest that resistance transfer between pathogenic bacteria is bidirectional and progresses in a wide variety of patterns.

• Journal of Environmental Science International
• /
• v.18 no.3
• /
• pp.245-254
• /
• 2009

In recent years, environmental pollution by phannaceuticals and personal care products (PPCPs) in the aquatic environment is of great concern worldwide. Recent studies have been reported to occur in a variety of environmental organisms such as surface, drinking and ground water, soils, sediments and hospitals. The purpose of this study was to evaluate the occurrence and environmental behavior of fourteen human PPCPs in surface waters of Mankyung River in South Korea. We were conducted to field survey for water quality and PPCPs analysis at November, 2006. PPCPs were analyzed by liquid chromatograph coupled with a tandem mass spectrometer (HPLC-MS/MS). The concentration of COD was measured to be 2.37$\sim$19.71 mg/L, which was belong to 4$\sim$5 grade in water quality criteria of lake. Station 2 that there is no pollution in upper stream, was appeared to lower concentration. The concentration of TN and TP, that is cause matter of eutrophication, were found to be 7.78$\sim$35.42 mg/L and 0.08$\sim$0.95 mg/L, respectively, which were exceeding 5 grade in Lake water quality criteria. The 11 kind of PPCPs compounds except levofloxacin and triclosan were detected to Mankyung river. PPCPs concentrations of STP(Sewer Treatment Plant) effluents and aquatic environment in Mankyung river have been detected in the range from dozens of ng/L to hundreds of ${\mu}g/L$ that by order of atenolol, carbamazepine, propranolol, Ibuprofen, erythromycin, ifenprodil, clarithromycin, mefenamic acid, fluconazole, indomethacin, disopyramide. PPCPs concentration of Station 1 and 5, which was influenced by Jeonju STP and Wanju STP, was detected high values. Station 2 that there is no pollution, showed lower values. Station 3 which joined Gosan stream and Jeonju stream and station 4 which influenced by stock wastewater was detected to low values.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.471-477
• /
• 1995

Extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds were analyzed to evaluate quality of anchovy sauce. The commercial products contained low proximate composition, extractive nitrogen and other extractive components, than the experimentally prepared anchovy sauce. Both samples, commercial products and experimentally prepared anchovy sauce, were rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, and aspartic acid. The extractive nitrogenous components which consist of total nucleotides and related compounds, total free amino acids, methionine, isoleucine, valine, taurine, tyrosine, histidine, leucine, aspartic acid, cystine, and lysine, showed significant correlation(p<0.01) with extractive nitrogen. Possibly, seven kinds of free amino acids such as methionine, isoleucine, valine, taurine, tyrosine, histidine, and leucine, might be recommend as quality indices of standardization for anchovy sauce.

• Journal of Ginseng Research
• /
• v.30 no.4
• /
• pp.212-219
• /
• 2006

Research literatures (e.g. research report, scientific paper and thesis, published between 2001 and 2005) of 332 collected from KISTI, KISS, ARPC databases were investigated and analyzed to give an overview of domestic ginseng researches. Most of recent ginseng researches have been performed by private nonprofit institutions and individuals, which suggests that a role of public institution fur ginseng researches needed to be enlarged. In terms of research fields, cultivation and agricultural researches have been mainly accomplished in ginseng research. Cell physiology and reproductive function researches occupied large part of pharmacological studies, but clinical studies were relatively limited. Studies on general food products development have taken the main part in fields of food products including functional foods. As the result of analysis of 312 domestic ginseng patents by classifications of world international property organization (WIPO), it was categorized into food technology, medicinal fermentation development technology, fermentation technology, and agriculture-fisheries technology. This integrated overview of the widely scattered ginseng literatures shows current general research trends in Korea and will be able to suggest further needs on cultivation, studies and industralization of ginseng.

• Journal of fish pathology
• /
• v.13 no.2
• /
• pp.121-127
• /
• 2000

From August to October 1998, over 60% mortality of cultured striped beakperch Oplegnathus fasciatus was occurred in net cages along the southern coast of Korea. Moribund fish showed some clinical signs of lethargic behavior, dark coloration or decoloration, severe gill anemia and enlargement of spleen. Also enlarged basophilic cells showing Feulgen -positive reaction were observed in the tissue section of spleen, kidney, liver and heart of the diseased fish. GF cells inoculated with spleen homogenate of diseased fish produced cytopathic effect of enlarged and rounded cells, therefore the causative virus was isolated from diseased fish. Striped beakperch fingerlings intraperitoneally inoculated with the causative virus ($10^4TCID_{50}$/0.1 ml) revealed symptoms similar to those of naturally infected fish and died from 7 to 14 days post injection. Transmission electron microscopy revealed that the causative virus was enveloped icosahedral particle with 120~130 nm in diameter. PCR products of the expected size (500 bp) were amplified with a primer set based on the ATPase gene of RSIV(red sea bream iridovirus) using template DNAs which were extracted from the spleen of diseased fish and GF cells inoculated with the causative virus. According to the analysis of nucleotide sequence of these PCR products, the sequence from ATPase cDNA gene of the causative virus showed 95% homology with that of RSIV. These results indicate that the mass mortality in the cultured striped beakperch was caused by the infection of iridovirus similar to RSIV.