• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.101-107
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• 2008

Bio-filtration utilizes microorganisms fixed to a porous medium to metabolize pollutants present in an air stream. The microorganisms grow in a bio-film on the surface of a medium or are suspended in the water phase surrounding the medium particles. Therefore, bio-filter support media play one of the most important key roles in bio-filtration of gas phase pollutants. To characterize and select the appropriate support media, gas adsorption capacity and microorganism immobilization were investigated in lab-scale experiments for the selected target support media which were compost I (compost from lab-scale process), compost II (compost from municipal facility), bark, wood chip, orchid stone and vermiculite. As odor materials, ammonia and trimethylamine were utilized. From the result of experiments, bark was superior to any other support media tested in adsorption capacity as much as 12.5 mg ammonia per 1 g bark. In trimethylamine adsorption, bark and wood chip showed a remarkable results of 21.1 and 14.1 mg/g respectively. On the other hand, microorganism fixation test determined by the count of nitrogen oxidizing microbes population, the compost II and wood chips showed the best results. Considering the characteristics of materials and the operating condition of the bio-filter, bark, wood chip, and compost II are applicable to the support media of bio-filter when they are appropriately blended on the basis of studying the media pH, packing porosity and moisture contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.117-122
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• 1982

Abalone, Haliotis diversicolor japonica, is one of the most palatable sea foods in Jeju-Do, Korea : however relatively little is known about the characteristics of its taste. This study was undertaken to establish the basic data for evaluating the taste compounds in the extract of abalone including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine and total creatinine. The amount of AMP was $2.21{\mu}mole/g$ while IMP and inosine was trace in content. In the extracts, taurine, arginine and glycine were abundant holding $39.9\%,\;25.4\%,\;14.0\%$ of total free amino acids content respectively, but tyrosine and phenylalanine was trace in content. TMAO, TMA and total creatinine were poor in content marking $5.4mg\%,\;1.0mg\%\;and\;5.0mg\%$. It was presumed that the characteristic flavor of abalone was mainely attributed to free amino acids. Organic acids, nucleotides and their related compounds played auxiliary role in the characteristic flavor of abalone.

• The Korean Journal of Physiology and Pharmacology
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• v.8 no.4
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• pp.213-218
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• 2004

Primary fish-odor syndrome (FOS) is a genetic disorder caused by defective flavin-containing mono-oxygenase 3 gene (FMO3) with deficient N-oxidation of trimethylamine (TMA), causing trimethylaminuria (TMAU). By contrast, secondary FOS can be acquired by decreased FMO activities in patients with chronic liver diseases, but the underlying mechanisms are unknown. In the present study, we examined plasma NOx concentrations and viral DNA contents as well as in vivo FMO activities and their correlations in chronic viral hepatitis (CVH) patients. Plasma concentration of NOx was significantly increased by 2.1 fold $(56.2{\pm}26.5\;vs.\;26.6{\pm}5.4\;{\mu}M,\;p<0.01)$, and it was positively correlated with plasma hepatitis B virus (HBV) DNA contents $(r^2=0.2838,\;p=0.0107)$. Furthermore, the elevated plasma NOx values were inversely and significantly correlated with in vivo FMO activities detected by ranitidine-challenged test $(8.3%\;vs.\;20.0%,\;r^2=0.2109,\;p=\0.0315)$. TMA N-oxidation activities determined in CVH patients without challenge test were also significantly low (73.6% vs. 95.7%, p< 0.05). In conclusion, these results suggested that secondary FOS could be acquired by the endogenously elevated NO in patients with CVH.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.214-218
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• 1985

A survey was made to determine seasonal variation of histamine, total volatile base and trimethylamine levels in a number of fresh fish and canned fish products as available through present distribution systems in Seoul area in order to assess potential danger of histamine poisoning related problems. Data obtained indicated that those products as available in present distribution systems should present no potential danger of histamine poisoning related problems.

• Membrane Journal
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• v.25 no.4
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• pp.310-319
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• 2015

Three kinds of anion-exchangeable functional groups with different hydrocarbon molecular structures were introduced to vinyl benzyl chloride-based membrane to understand the effect of attached function in anion-exchange membrane. Trimethylamine (TMA) as an aliphatic fuction, N-methylpiperidine (MP) as an alicyclic fuction and pyridine (Py) as an aromatic function were introduced by amination. The respective reactivity was observed by the trace of membrane resistance( MER)/ion exchange capacity (IEC) and the increasing order of reactivity was Py < MP < TMA. Meanwhile, SEM photograph showed the attached Py ion-exchange membrane was the most homogenous and compact structure in the study. In electrochemical properties, the attached Py ion-exchange membrane showed the MER ($5.0{\Omega}{\cdot}cm^2$ >, in 0.5 mol/L NaCl), comparable to those of commercial membrane (AMX). All results showed that the resonance structure of attached functional group might contribute to the preparation of homogenous anion-exchange membrane.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.882-887
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• 1996

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

• Journal of Environmental Science International
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• v.25 no.9
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• pp.1329-1339
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• 2016

The purpose of this study was to obtain the basic data needed to identify the impact of the odor, emitted from the Ochang Scientific Industrial Complex area on the surrounding residential areas by measuring and confirming odor compounds. The analysis showed that complex odors were diluted from around 4 to 1. The offensive odor measurement results showed that among the sites, site 1 was highest in sulfur compounds, site 2 was highest in toluene, site 3 was highest in trimethylamine, and site 4 was highest in buthylaldehyde. It cannot be decided to be odor-causing compounds for higher odor concentration because each odor substance has a different odor threshold value. According to the odor contribution analysis for each site, site 1, site 2, and site 4 contained high buthylaldehyde concentrations, and site 3 had a high level of trimethylamine. It could be determined that highly evaluated substances were main causes to result in substance for each site.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.837-840
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• 2017

We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at $4^{\circ}C$ for 12 days to create an environment similar to the natural decomposition process. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore, this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA in fish during processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.735-739
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• 2019

The purpose of this study was to measure pH, trimethylamine (TMA), and total volatile basic nitrogen (TVB-N) as indicators of freshness during largehead hairtail Trichiurus lepturus storage, and to compare these indicators with those obtained by the sensory evaluation of quality index method (QIM) sensory evaluation. Largehead hairtail samples were stored at 4℃ and evaluated every 3 days until decay. The QIM sensory evaluation indicated scores of 0, 8.9, and 20 on storage days 0, 6, and 20, respectively. By day 15, the samples were completely decayed. The pH slowly increased during the storage period, reaching a maximum of 7.4. In the day 6, TMA and TVB-N contents were 2.97 and 15.57 mg/100 g, respectively. Thus, at 4℃, the largehead hairtail starts to decay after 6 days and, after 9 days, cannot be consumed safely

• Food Science and Biotechnology
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• v.18 no.3
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• pp.761-765
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• 2009

The effects of probiotic bacteria on the functional properties of squid by-products were investigated during fermentation. Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Pediococcus acidilactici were used to ferment the squid by-products for 96 hr at $37^{\circ}C$. The numbers of all probiotics increased to $10^7-10^8$ CFU/g after 96 hr fermentation. No substantial pH changes were observed. L. rhamnosus and P. acidilactici showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities. Interleukin-6 (IL-6) and tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$) secreted from B cells increased after adding the extracts of probiotic-fermented squid by-products. The human NK cells were grown well in the B cell-growing broth cultured with the extracts of squid by-products fermented by L. rhamnosus and P. acidilactici. Trimethylamine (TMA) and dimethylamine (DMA) contents were significantly decreased after probiotic-fermentation. Therefore, L. rhamnosus GG and P. acidilactici can be used for the fermentation of squid by-products and their use would provide benefits in functional food products.