• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.50-55
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• 2013

Since 1 June 2012, it is prohibited to sell oilfish as a food material but there are still many illegal cases of selling oilfish as if it is tuna or grilled Patagonian toothfish. So it is absolutely crucial to construct the system to distinguish the real food material from oilfish. There are two sorts of oil fish called Ruvettus pretiosus and Lepidocybirium flavobrunneum involved in Percifomes order and Gempylidae class. 16S DNA gene region in mitochondria was selected to design the specific primers. For design species-specific primer, the theoretical experiment were performed for the sequences of R. pretiosus, L. flavobrunneum, Thunnus thynnus, Thunnus albacores, Makaira mitsukurii and Xiphias gladius, registered at the Gene bank from the National Centre for Biotechnology Information, using BioEdit 7.0.9.0. program. Through the analysis of the result from experiments, it was possible to design the 4 kinds of primers to distinguish R. pretiosus and L. flavobrunneum. As a comparison group, 3 kinds of tuna and 4 kinds of billfishes were selected and experimental verification was performed. As a result, for R. pretiosus and L. flavobrunneum, R.P-16S-006-F/R.P-16S-008-R and L.F-16S-004-F/L.F-16S-006-R primers were selected eventually and PCR condition was established. In addition, 178bp and 238bp of PCR products were confirmed from the established condition and non-specific band was not amplified among similar species. Therefore, the species-specific primers developed in this study would be very useful and used in various ways such as internet shopping mall and illegal distributions with fast and scientific results.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.1-7
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• 2013

Niphon spinosus, Epinephelus bruneus, and Epinephelus septemfasciatus are involved in the Perciformes Order and Serranidae Family. When E. bruneus and E. septemfasciatus are fully grown, the striped pattern on the body gradually disappears. Therefore, morphological classification of adult fishes is quite difficult to identify the differences to N. spinosus. In this study, we investigate the method to differentiate those using PCR. To design the primers, 16S rRNA region of N. spinosus, E. bruneus, and E. septemfasciatus registered in the GeneBank (www.ncbi.nlm.nih.gov) have been used and for the analysis, Bio Edit ver. 7.0.9.0 was used. As a result, it was design NS-003-F/NS-005-R (136 bp), EB-001-F/EB-002-R (181 bp), and ES-001-F/ES-001-R (123 bp) primers for the differentiation of each 3 different fishes. Therefore, the species-specific primer sets would be a useful tool for scientific and speedy differentiation against the illegal distribution for consumer protection.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.502-507
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• 2019

Cephalopods are one of the most important fishery resources in the world because of their desirable taste and nutritional value. In south Korea, one of the countries in which a large amount of seafood is consumed, cephalopods (e.g., octopus, squid, and cuttlefish) have an annual consumption rate of over 400,000 metric tons. In this study, octopus and squid products (n=28) sold on the market were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). For species identification, the NCBI BLAST database was screened with the sequences and analyzed as a query. In this BLAST search, twelve squid products showed 99-100% sequence identity to Dosidicus gigas (n=3) and Todarodes pacificus (n=9). In the case of the other 16 products that were declared using octopus as raw materials on the labels, six products were identified as Cistopus taiwanicus (n=1), Amphioctopus marginatus (n=1), Scaeurgus unicirrhus (n=1), and Dosidicus gigas (n=3). Monitoring results indicated that a significant percentage (37.5%) of mislabeling was present in octopus products sold on the South Korean market.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.867-873
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• 2015

1,4-Dihydroxy-2-naphthoic acid (DHNA), a precursor of menaquinone (vitamin K2), has an effect on growth stimulation of bifidobacteria and prevention of osteoporosis, making it a promising functional food material. Therefore, we tried to clone the menB gene encoding DHNA synthase from Leuconostoc mesenteroides CJNU 0147. Based on the genome sequence of Leu. mesenteroides ATCC 8293 (GenBank accession no., CP000414), a primer set (Leu_menBfull_F and Leu_menBfull_R) was designed for the PCR amplification of menB gene of CJNU 0147. A DNA fragment (1,190 bp), including the menB gene, was amplified, cloned into pGEM-T Easy vector, and sequenced. The deduced amino acid sequence of MenB (DHNA synthase) protein of CJNU 0147 had a 98% similarity to the corresponding protein of ATCC 8293. The menB gene was subcloned into pCW4, a lactic acid bacteria - E. coli shuttle vector, and transferred to CJNU 0147. The transcription of menB gene of CJNU 0147 (pCW4::menB) was increased, when compared with those of CJNU 0147 (pCW4) and CJNU 0147 (−). The DHNA was produced from it at a detectable level, indicating that the cloned menB gene of CJNU 0147 encoded a DHNA synthase which is responsible for the production of DHNA, resulting in an increase of bifidogenic growth stimulation activity.

• Journal of Ecology and Environment
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• v.31 no.3
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• pp.233-241
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• 2008

Functional feeding groups (FFGs) of benthic macroinvertebrates are guilds of invertebrate taxa that obtain food in similar ways, regardless of their taxonomic affinities. They can represent a heterogeneous assemblage of benthic fauna and may indicate disturbances of their habitats. The proportion of different groups can change in response to disturbances that affect the food base of the system, thereby offering a means of assessing disruption of ecosystem functioning. In this study, we used benthic macroinvertebrate communities collected at 650 sites of 23 different water types in the province of Overijssel, The Netherlands. Physical and chemical environmental factors were measured at each sampling site. Each taxon was assigned to its corresponding FFG based on its food resources. A multilayer perceptron (MLP) using a backpropagation algorithm, a supervised artificial neural network, was applied to evaluate the influence of environmental variables to the FFGs of benthic macroinvertebrates through a sensitivity analysis. In the evaluation of input variables, the sensitivity analysis with partial derivatives demonstrates the relative importance of influential environmental variables on the FFG, showing that different variables influence the FFG in various ways. Collector-filterers and shredders were mainly influenced by $Ca^{2+}$ and width of the streams, and scrapers were influenced mostly with $Ca^{2+}$ and depth, and predators were by depth and pH. $Ca^{2+}$ and depth displayed relatively high influence on all four FFGs, while some variables such as pH, %gravel, %silt, and %bank affected specific groups. This approach can help to characterize community structure and to ecologically assess target ecosystems.

• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.3
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• pp.135-148
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• 2018

Reservoir sedimentation is a major environmental issue, and various sediment load controls and plans have been proposed to secure clean and safe water resources. The objectives of this study were to estimate soil loss in the upper basins and predict sediment deposition in Ipjang reservoir using hydrologic and hydraulic model. To do so, SWAT (Soil and Water Assessment Tool) and EFDC (Environmental Fluid Dynamics Code) was used to estimate soil loss in two upper basins and to predict spatial distribution and amount of sediment deposition in the Ipjang reservoir, respectively. The hydrologic modeling results showed that annual average soil loss from the upper basins was 500 ton. The hydraulic modeling results demonstrated that sediment particles transported to the reservoir were mostly trapped in the vicinity of the reservoir inlet and then moved toward the bank over time. If long-term water quality monitoring and sediment survey are performed, this study can be used as a tool for predicting the dredging amount, dredging location and proper dredging cycle in the reservoir. The study findings are expected to be used as a basis to establish management solutions for sediment reduction.

• Journal of Integrative Natural Science
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• v.11 no.2
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• pp.69-75
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• 2018

The red algae Gracilaria vermiculophylla is widely spread around seaside areas across the globe, and has been used as a food resource in Southeast Asian countries. Previous studies have shown that Gracilaria red algae extracts have beneficial antihypercholesterolemic, antioxidant, anti-inflammatory, and antimicrobial effects. In this study, we investigated the antioxidant effects of Gracilaria vermiculophylla extracts (GV-Ex) on human bone marrow mesenchymal stem cells (hBM-MSCs). The acetone and DMSO/ethanol solvents of the tested GV contain higher total flavonoid and polyphenolic contents that can strongly scavenge reactive oxygen species (ROS). Pre-treatment with GV-Ex protected hBM-MSCs against oxidative stress induced by hydrogen peroxide treatment. The protective effects of GV-Ex treatment were confirmed by MTT assay. The elevated levels of ROS in hBM-MSCs caused by hydrogen peroxide induced oxidative stress were significantly decreased by GV extract treatment. The levels of the antioxidant proteins superoxide dismutase 1 (SOD1), superoxide dismutase 2 (SOD2), and catalase (CAT) were also restored or protected by GV-Ex treatment, suggesting that GV extracts moderate excess ROS levels and prevent cells from oxidative damage.

• KSBB Journal
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• v.24 no.3
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• pp.273-278
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• 2009

The purpose of this work was to investigate the antibacterial activity of Lactobacillus plantarum YK-9 isolated from fermented Kimchi. Morphological and biochemical characteristics of L. plantarum YK-9 were examined. Phylogenetic analysis using 16S rRNA sequencing was performed to identify the strain, and the strain could be assigned to Lactobacillus plantarum, designated as L. plantarum YK-9. The strain was registered in GenBank as [FJ669130]. During the incubation period of L. plantarum YK-9, the changes of bacterial growth and residual organic acids were monitored. HPLC was used to confirm the organic acids produced in the cultures as metabolites. L. plantarum YK-9 produced both lactic acid and acetic acid, which were responsible for the pH decrease during growth. Initial pH 7.0 of the cultures decreased to 3.6 at the incubation after 72 hours, and concentrations of lactic acid and acetic acid increased to approximately 588.7 mM and 255.5 mM, respectively. The antibacterial activities against food-poisoning causing bacteria were examined with 20-fold concentrated culture supernatants from L. plantarum YK-9, and the antibacterial effects were clearly observed against all the bacteria tested in this work.

• Food Science and Preservation
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• v.24 no.6
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• pp.871-878
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• 2017

The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, $85.09{\pm}2.26%$, $84.38{\pm}1.97%$, and ABTS radical scavenging activities, $73.43{\pm}2.78%$, $81.34{\pm}4.78%$, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities.

• Journal of Life Science
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• v.26 no.11
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• pp.1298-1307
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• 2016

In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.