• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.1
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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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• v.21 no.12
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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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• v.8 no.2
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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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• v.54 no.1
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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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• v.16 no.3
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.1
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• pp.9-12
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• 1978

Contents of dimethylamine (DMA) in fresh fish muscle were analyzed by gaschromatography. DMA contents were in Pseudosciaena manchuria $10.367mg\%$, in Theragra chalcogramma $19.133mg\%$, in Sardinops melanosticta $22.833mg\%$, and in Scomber japonicus $26.300mg,\%$ respectively. Individual amines could not be separated with such a low content.

• Journal of muscle and joint health
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• v.18 no.1
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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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• v.15 no.3
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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.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.747-754
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• 2000

DNA damages in post-mortem bovine muscle samples caused by gamma irradiation at doses of 1 to 10 kGy were determined by Comet assay. When the cell extract was prepared in a physical method and followed by neutral lysis and neutral electrophoresis, the optimal comet images could be obtained. DNA damages were evaluated from the mean tail length, the distributions of comet images in 4 groups divided by tail length and the relative damage index (RDI) values calculated from the distribution pattern. The mean tail length and RDI value were increased by increasing the irradiation dose, and the RDI value was found to be useful as an index for discriminating of irradiation and measuring the irradiated dose. Blind tests using Korean domestic (Hanwoo) and imported beef samples showed a higher RDI value for the latter. However, the value was lower than those of irradiated samples indicating that the cause of DNA damages in the imported beef samples might be not irradiation but low-temperature treatments. It was concluded from the results of this study that the irradiated beef and its irradiated dose could be detected and predicted by Comet assay.

• Journal of Animal Science and Technology
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• v.58 no.6
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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.