• 한국수산과학회지
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• 제42권1호
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• pp.26-33
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• 2009

This experiment was conducted to examine the utilization of added dietary selenium (Se) as an immune stimulant in juvenile olive flounder, Paralichthys olivaceus. Fish averaging $4.0{\pm}0.1\;g$ ($mean{\pm}SD$) were fed one of seven semi-purified diets containing 0.56, 1.07, 2.86, 4.56, 43.15, 90.71, or 161.74 mg of Se/kg ($Se_{0.56}$, $Se_{1.07}$, $Se_{2.86}$, $Se_{4.56}$, $Se_{43.2}$, $Se_{90.7}$ and $Se_{161.7}$, respectively) for 12 weeks, respectively. At the end of the feeding trial, the fish fed diets containing more than 43.2 mg of Se/kg showed above 90% mortality. There were no significant differences in weight gain, feed efficiency, specific growth rate, protein efficiency ratio, or hematological characteristics among the fish fed the $Se_{0.56}$, $Se_{l.07}$, $Se_{2.86}$, and $Se_{4.56}$ diets. Se concentrations of the gill, kidney, muscle and liver tissues occurred in dose-dependent manners. Alternative complement pathway activation and the chemiluminescene responses of the fish fed the $Se_{1.07}$ diet were significantly higher than those of the fish fed the other diets (P<0.05). These results indicate that the optimum dietary supplementation level of Selenium as selenoyeast could be 1.07 mg of Se/kg based on the non-specific immune responses of juvenile oilve flounder, Paralichthys olivaceus.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1794-1799
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• 2008

This preliminary feeding trial was conducted to study the effects of different dietary selenium (Se) levels on growth performance and toxicity in juvenile black seabream, Acanthopagrus schlegeli (Bleeker). Fish averaging $7.0{\pm}0.1g$ ($mean{\pm}SD$) were fed one of the five semi-purified diets containing 0.21, 0.30, 0.52, 1.29 and 12.3 mg sodium selenite ($Na_2SeO_3$)/kg diet (Se 0.21, Se 0.30, Se 0.52, Se 1.29 or Se 12.3) for 15 weeks. After the feeding trial, weight gain (WG), feed efficiency (FE), specific growth rate (SGR) and protein efficiency ratio (PER) of fish fed Se 0.21, Se 0.30, Se 0.52 and Se 1.29 diets were not significantly different, however fish fed Se 12.3 diet showed significantly lower WG, FE, SGR and PER than those of fish fed the other diets (p<0.05). Fish fed Se 0.21, Se 0.30, Se 0.52, Se 1.29 and Se 12.3 diets showed no significant differences in hematocrit (PCV), hemoglobin (Hb) and red blood cells (RBC), however fish fed Se 12.3 diet showed lower values of PCV, Hb and RBC than those of fish fed the other diets. Histopathological lesions such as tubular necrosis and polycystic dilation of tubules in the kidney tissues were observed in fish fed Se 12.3 diet. Se was accumulated in a dose-dependent manner in the liver, kidney, muscle and gill tissues. Based on the results of this preliminary feeding trial, a dietary Se level of 0.21 mg $Na_2SeO_3/kg$ diet could be optimal for proper growth performances, and a dietary Se level of 12.3 mg $Na_2SeO_3/kg$ diet may ultimately be toxic to juvenile black seabream, Acanthopagrus schlegeli.

• Toxicological Research
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• 제8권2호
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• pp.161-170
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• 1992

The objectives of this sutdy were to investigate the effects of 8-fluorociprofloxacin(8-FCP) on the central nervous system (CNS) and to compare with those of ciprofloxacin(CP). The $LD_{50}$ values of intravenous 8-FCP were similar or slightly lower in rat (M;203.6mg/kg, F;186.1mg/kg)and markedly lower in mice (M;126.5mg/kg, F;163.1mg/kg), as compared to those of CP. However, no recognizable differences in the clinical signs and recovery were found between 8-FCP and CP in both species. In combination with fenbufen, the convulsive liability of 8-FCP was higher than that of CP. At an intravenous dose of 10mg/kg, 8-FCP provoked convulsive signs and subsequent death in mice, whereas CP produced convulsion at a dose of 40mg/kg. The hexobabital -induced sleeping time was markedly lengthened by the oral administration of 8-FCP, but slightly increased by CP. In addition, the two quinolone derivatives had analgesic effects. The analgesic activity of 8-FCP was approximately two times higher than that at CP. However, both 8-FCP and CP had little effects of pentylenetetrazole-or strychnine-induced convulsion and muscle relaxation. Our finding that 8-FCP had more remarkable CNS effects than CP strongly suggests that there should be differences in the pharmacokinetic characteristics and/or in the binding affinity for specific biologic targets, or receptors, in the CNS.

• Journal of Nutrition and Health
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• 제54권1호
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• pp.1-9
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• 2021

This review describes the risk factors of the nutrition crisis in coronavirus disease 2019 (COVID-19) infections and suggests precision nutrition against long-term psychological and physiological stress. The mandatory quarantine and the social distancing are associated with an interruption of the lifestyle routine, resulting in psychological (i.e., boredom) and physiological stress. The stress with multiple causes and forms induces over-compensation of energy-dense food, such as sugary comfort food, and is defined as "food craving" because carbohydrates positively affect the psychological stability with serotonin secretion. The consumption of foods that promote an immune response against viral infections (vitamins & minerals; Cu, folate, Fe, Se, Zn, and Vit A, B6, B12, C, and D), reduce inflammatory cytokines (w-3 fatty acids, Vit D, fibers, and Mg), contain antioxidants (beta-carotene, Vit E, C, Se, and phenolics), and sleep-inducing proteins (serotonin, melatonin, and milk products) is essential. In addition, a reduced Vit D deficiency in winter due to less time spent outdoors under quarantine has been reported to be associated with viral infections. The case fatality rate of COVID-19 was significantly dependent on age, sex, race, and underlying health condition. To prevent malnutrition and cachexia in elderly people, weight loss and muscle wasting should be monitored and controlled. Inadequate protein intake, sedentary lifestyle, and inflammation are significant risk factors for sarcopenia. Moreover, relatively high intakes of fat or carbohydrate compared to low protein intake result in abdominal obesity, which is defined as "sarcopenic obesity." Keeping the food-safety guidelines of COVID-19, this study recommends the consumption of fresh and healthy foods and avoiding sugar, fat, salt, alcohol, and commercially frozen foods.

• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• 한국수산과학회지
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• 제11권1호
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• pp.9-12
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• 1978

일상생활중 시장에서 손쉽게 구입하여 요리하기 직전까지의 유통과정중, 어류의 단백질에서 미생물작용 또는 효소반응등에 의하여 생성된 2급아민을 가스크로마토그라프법으로 정량한 것을 요약하면 다음과 같다. Pseudosciaena manchuria(참조기), $10.367mg\%$ ; Theragra chalcogramma(명태), $19.133mg\%$ ; Sardinops melanosticta(정어리), $22.833mg\%$ ; Scomber japonicus(고등어), $26.300mg\%$였다. 이상의 데이터는 1978. 2. 10 부산 충무어시장에서 재표를 구입하여 어육중에 존재한는 총 2급아민을 분석한 평균치이며, 이함량으로는 2급아민류를 분리할 수 없었다. 아민분석에 수고를 많이 해 주신 한국과학기술연구소 분석실의 김택재연구관님, 부산세관의 최원형 박사님과 부산공전의 방백원교수님께 감사를 표합니다.

• 근관절건강학회지
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• 제18권1호
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• pp.63-72
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• 2011

Purpose: The purpose of the study was to identify the amount of calcium intake during late pregnancy and breastfeeding and compare the differences in the amount of calcium by subjects' characteristics. Methods: With a descriptive survey design, 121 Korean breastfeeding women were recruited in a community setting. The list of foods and drinks with calcium extracted from the study of Song and So (2007) was used to measure the amount of calcium intake during pregnancy and lactation. The subjects' characteristics were collected to identify differences in the amount of calcium intake. Results: Mean age of the women was 31 years old. Amount of calcium intake was 568mg per day during late pregnancy and 431mg per day during breastfeeding. These amounts were quite lower than a recommended dose that adult women should consume a daily minimum of 1,000mg of calcium. Women who had higher household income and attending experience for nutritional education took more calcium during breastfeeding and late pregnancy, respectively. Conclusion: More than a half of the breast-feeding women do not consume the recommended dose of calcium. Education for proper calcium consumption during pregnancy and lactation should be an additional subject in the prenatal and breastfeeding education program for women's bone health.

• Food Science and Biotechnology
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• 제15권3호
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• pp.374-379
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• 2006

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.

• 한국식품과학회지
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• 제32권4호
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• pp.747-754
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• 2000

Comet assay를 이용하여 방사선 조사육의 조사여부 및 조사량을 판별해내는 방법을 개발하기 위해 1-10 kGy의 감마선 조사량으로 조사한 육조직에서 일어나는 DNA 손상을 측정하였다. Comet assay에 있어 최적의 comet image를 얻기 위해 세포 분리, 세포 lysis 및 전기영동에 대한 여러 조건들을 적용하여 최적의 조건을 확립하였다. DNA 손상도는 관찰되는 comet의 평균 tail length와 tail length에 의해 구분된 4 손상 등급에의 분포, 그리고 그 분포비율에 의해 본 연구에서 제시한 식에 의해 계산한 relative damage index(RDI) 값 등으로 비교 판정하였다. 평균 tail length와 RDI 값은 조사량이 증가함에 따라 증가하여 DNA 손상도가 증가됨을 나타내었으며, 평균 tail length으로는 조사량 간의 차이를 명확히 분별하기가 어려웠던 반면 RDI 값에 의하면 조사여부 및 조사량을 판별하기에 적합함을 알 수 있었다. 국내산 한우육과 수입 냉장육에 대하여 blind test를 실시한 결과 수입육이 높은 DNA 손상도를 나타내었는데 그 RDI 값은 방사선 조사에 의한 값보다는 비교적 낮은 것이어서 수입육의 DNA 손상은 방사선 조사가 아닌 저온처리의 결과인 것으로 판단되었다. 본 연구의 결과로부터 Comet assay가 우육의 방사선 조사여부 및 조사량 판별에 유용한 기술로 응용될 수 있을 것으로 판단되었다.

• Journal of Animal Science and Technology
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• 제58권6호
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.