• BMB Reports
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• 제39권1호
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• pp.37-45
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• 2006

Bulked segregant analysis (BSA) and AFLP were used for isolation of genomic sex determination markers in Penaeus monodon. A total of 256 primer combinations were tested against 6-10 bulked genomic DNA of P. monodon. Five and one candidate female- and male-specific AFLP fragments were identified. Female-specific fragments were cloned and further characterized. SCAR markers derived from FE10M9520, FE10M10725.1, FE10M10725.2 and FE14M16340 provided the positive amplification product in both male and female P. monodon. Further analysis of these markers using SSCP and genome walk analysis indicated that they were not sex-linked. In addition, sex-specific (or differential) expression markers in ovaries and testes of P. monodon were analyzed by RAP-PCR (150 primer combinations). Twenty-one and fourteen RAP-PCR fragments specifically/differentially expressed in ovaries and testes of P. monodon were successfully cloned and sequenced. Expression patterns of 25 transcripts were tested against the first stranded cDNA of ovaries and testes of 3-month-old and broodstock-sized P. monodon (N = 5 and N = 7 - 10 for females and N = 4 and N = 5 - 7 for males, respectively). Five (FI-4, FI-44, FIII-4, FIII-39 and FIII-58) and two (M457-A01 and MII-51) derived RAP-PCR markers revealed female- and male-specific expression patterns in P. monodon. Surprisingly, MII-5 originally found in testes showed a higher expression level in ovaries than did testes of juvenile shrimps but a temporal female-specific pattern in P. monodon adults.

• 한국수산과학회지
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• 제39권3호
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Natural Product Sciences
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• 제21권4호
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• pp.251-254
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• 2015

Recently, we reported violapyrones B, C, H and I, unusual 3, 4, 6-trisubstituted ${\alpha}-pyrones$ derivatives, from the culture broth of the marine Streptomyces sp. 112CH148. In previous studies, violapyrones have been shown to have antibacterial and antitumor activities. However, the anti-inflammatory effect of violapyrones has not been reported yet. As part of our ongoing study for the discovery of bioactive metabolites from marine microorganisms, we found that violapyrones also have anti-inflammatory activity. In this study, we investigated the effect of violapyrones on LPS-induced inflammatory responses in vitro. Violapyrones B and C did not affect the viability of RAW 264.7 cells at concentrations up to $25{\mu}M$. However, violapyrones B and C inhibited the production of NO compared to the LPS-induced control. In addition, violapyrones B and C down-regulated the expression of iNOS protein in LPS-stimulated RAW 264.7 cells. To the best of our knowledge, this is the first report on the anti-inflammatory activity of violapyrones B and C.

• 디지털융복합연구
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• 제17권5호
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• pp.127-135
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• 2019

본 연구는 해양음식 관광콘텐츠를 개발하여 섬 관광을 활성화 하는 방안을 제시하는 것을 연구 목적으로 했다. 섬 관광 활성화는 해양음식 관광콘텐츠를 개발하는 것에서 시작하는 것이 우선이라는 관점에서 선행연구들을 고찰하였고, 관련 사례들을 분석하였다. 이를 위해 본 연구는 국내외에서 발간된 다양한 연구논문과 정기간행물, 정부문서와 신문기사 등을 문헌 고찰하고 사례 분석하였다. 본 연구의 결과, 우리나라 해양음식 관광콘텐츠를 개발하여 섬 관광을 활성화하기 위해서는 해양음식 관광콘텐츠를 섬 관광의 대표적인 콘텐츠로 육성, 고부가가치의 융 복합형 해양음식 관광상품 개발 및 운영, 기존 사업과의 연계를 통한 섬 관광 활성화 정책 추진의 효율화, 섬 관광 패러다임과 관광객의 관광패턴 변화에 부응하는 해양음식 관광상품 개발이라는 방안을 도출하였다.

• 한국CDE학회논문집
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• 제16권3호
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• pp.197-206
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• 2011

Shipbuilding is a complex industry which contains a lot of knowledge, technology, and utilities. Hence, the necessity of the PLM (Product Life-cycle Management) system which manages life-cycle information of marine product has been increased. So, many studies related to shipbuilding PLM have been preceded, and there are some cases to be built. To implement collaboration and concurrent engineering of ship designing and manufacturing, interoperability of product data in heterogeneous system is required. Also, sharing and reusing knowledge are important for innovation of business process and productivity of enterprises. Even though many studies related interoperability of product data are going on in varies domain, the application to shipbuilding is deficient. This paper proposes a methodology for management and interconnection of BOM data based on ontology in heterogeneous PLM system of shipbuilding. Using Prot$\'{e}$g$\'{e}$-OWL, we built simple domain ontology of shipbuilding industry, and then, we integrated product information of shipbuilding BOM which is represented with different ontologies. We verified possibility of integration of shipbuilding BOM in heterogeneous PLM, using ontology.

• 한국수산과학회지
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• 제39권1호
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• pp.9-15
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• 2006

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.

• 대한조선학회논문집
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• 제45권3호
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• pp.322-328
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• 2008

Recently, the rapid progress of Internet and Network affects engineering design environment as well as Business fields to utilize Web technologies to enhance it's competitively in the world. In product development, experts and organizations actually taking part in the design process are often geographically dispersed. Furthermore, different divisions and businesses often have heterogeneous CAD/CAE systems and methods for expressing product data, and addressing this heterogeneity creates additional costs and causes longer development periods. To ensure successful collaboration in the design process, it is therefore imperative that distributed CAD, CAE, and other related systems be managed in an organic and integrated manner from the initial stages of product development. Therefore, this study suggests Web-based MDO(Multidisciplinary Design Optimization) framework to support interfacing and the collective use of design and analysis tools.

• 해양환경안전학회지
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• 제20권1호
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• pp.113-119
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• 2014

우리 해군은 함정 제품모델(Naval Ship Product Model, NSPM)을 중심으로 하는 협업 제품개발 환경 구축을 통해 설계 데이터의 재사용성과 M&S의 활용도를 높이고 있다. 그 결과 설계결과의 신뢰성이 높아지고 있으며, 이를 활용한 운영, 건조 시뮬레이션을 통해 소요군의 요구사항이 면밀히 반영되도록 하는 연구도 진행 중에 있다. 이에 따라 설계 데이터의 DB 구축 및 그 품질에 대한 중요성이 부각되고 있으나, 그와 관련된 연구는 초기상태에 머물러 있는 실정이다. 본 연구에서는 저자들의 선행연구 결과인 함정 제품모델의 품질검증 방법론에 기초하여 함정 제품모델을 구성하고 있는 형상요소의 구체적인 품질검증 방안과 이를 자동화하기 위한 연구를 수행하였다. 함정 제품모델 데이터 중 상대적으로 중요하며, 검증과정에 많은 시간이 소요되고 있는 선각모델을 사례연구 대상으로 정의하였으며, 자동차산업에서 사용되고 있는 제품데이터품질(Product Data Quality, PDQ)을 형상검증 기준으로 활용하였다. 최종적으로 선각모델의 형상 품질검증을 위한 기준과 알고리즘을 제안하였으며 이에 기반 한 초기 시스템을 개발하였다.

• Journal of Korean Society for Atmospheric Environment
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• 제18권E2호
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• pp.107-120
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• 2002

Dimethyl sulfide (DMS) is the major sulfur gas released from the ocean. The atmospheric DMS released from the ocean is oxidized mainly by hydroxyl (OH) radical during the day and nitrate (NO$_3$) radical at night to form sulfur dioxide (SO$_2$) as well as other stable products. The oxidation mechanism of DMS via OH has been known to proceed by two channels; abstraction and addition channels. The major intermediate product of the addition channel has been known to be dimethylsulfoxide (DMSO) based on laboratory chamber studies and field experiments. However, a branching ratio for DMSO formation is still uncertain. The reaction of DMSO with OH ultimately produces SO$_2$and dimethylsulfone. The major product of the abstraction channel has known to be SO$_2$from laboratory chamber studies. But overall conversion efficiency for DMS to SO$_2$from DMS oxidation is still inconsistent in the literature. Based on laboratory and field studies, the conversion efficiency from the abstraction channel is likely to be greater than 0.5, while that from the addition channel is likely to be greater than 0.6. Overall conversion efficiency from DMS to SO$_2$might be greater than 0.5 based on the above two values in the remote marine boundary layer (MBL). This high efficiency in the remote MBL is supported by strong coupling between DMS and SO$_2$measurements with high temporal resolution.

• 수산경영론집
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• 제51권2호
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• pp.1-13
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• 2020

The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.