• Food Science and Industry
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• v.51 no.4
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• pp.278-301
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• 2018

Although more than 80% of living organisms are found in marine ecosystems, only less than 10% of marine resources have been utilized for human food consumptions and other usages. It is well known that marine resources (fish, shellfish and algae) have exceptional nutritional properties; however, their functional characteristic has not been completely discovered. It is believed that metabolites (organic compounds, proteins, peptides, lipids, minerals, etc.) play an important role to show its biological properties. Marine proteins and peptides are considered to be future drugs due to their excellent biological activities with a fewer adverse side effect. Marine peptides show several biological activities, including antimicrobial, antioxidant, anti-inflammatory, anti-cancer, anti-viral, anti-tumor, anti-diabetic, anti-hypertensive, anti-coagulant, immunomodulatory, appetite suppressing and neuroprotective effects. Therefore, the pharmaceutical, nutraceutical, and cosmeceutical companies have been paid attention to the marine peptides to commercialize into products. This current review mainly focused on the above mentioned biological activities of marine peptides and protein hydrolysates as a functional food and pharmaceutical applications. To commercialize these materials in industrial level required large quantity in high-purity level, and it is complicated to produce huge quantity from the marine resources due to insufficient raw materials, unavailability of raw materials through a year, hinder the growth with geographical variations, and availability of compounds in extreme small quantities. The best solution for these issues is to introduce new modern technologies such as artificial intelligence robots, drones, submersibles and automated raw material harvesting vessels in farming industries instead of man power, which will lead to 4th industrial revolution.

• Journal of Life Science
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• v.34 no.5
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• pp.313-319
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• 2024

Cultivars or genetic resources with a black seed coat and green cotyledons are rich in lutein, which can promote eye health, and anthocyanin, known for its numerous health benefits. However, mature seeds also contain P34, 7S α' subunit, and lectin proteins, which are allergenic and degrade quality. Here, we report the breeding of a new soybean line with a black seed coat, green cotyledon, and free of P34, 7S α' subunit, and lectin proteins. A total of 157 F₂ seeds with black seed coats and green cotyledons were selected by crossing a female parent with a brown seed coat, green cotyledon, and lacking the 7S α' subunit and lectin proteins with a male parent with a black seed coat, green cotyledon, and lacking the P34 and lectin proteins. The P34 and 7S α' subunit proteins were consistent with a ratio of 9:3:3:1, indicating that they are independent of each other. From 14 F₂ seeds that were recessive (cgy1cgy1p34p34) for both proteins, one individual F₂ plant (F₃ seeds) with the desired traits-black seed coat, green cotyledon, and lacking P34, 7S α' subunit, and lectin proteins- was finally selected. The triple null genotype (absence for P34, 7S α' subunit, and lectin proteins) was confirmed in random F₃ seeds. The selected line has a black seed coat and green cotyledons, and when sown on June 14 in the greenhouse, the maturity date was approximately October 3, the height was about 68 cm, and the 100-seed weight was about 26.5 g.

• Journal of Life Science
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• v.34 no.7
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• pp.485-492
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• 2024

Sea cucumbers contain more than 50% protein in their solid content, and they also possess various bioactive substances such as saponins and mucopolysaccharides. This study analyzed the activities of various enzymes derived from Bacillus and lactic acid bacteria and determined to degrade the components of sea cucumbers. Among the analyzed strains, B. subtilis K26 showed the highest activities in protease and xylanase and relatively high activity in cellulase. Accordingly, samples of sea cucumber and water were mixed in equal proportions, sterilized, and then fermented by inoculating them with B. subtilis K26. Following this, a higher amino acid content was observed between 1.5 and 7.5 hr, a lower residual solid content in this time, and a lesser fermentation odor. The saponin content in fermented sea cucumber powder extracted with butanol was measured to be 1.12 mg/g. The chondroitin sulfate content was evaluated to be 5.11 mg/g in raw sea cucumber. The total polyphenol content, flavonoid content, and antioxidant activities were 6.95 mg gallic acid equivalent/g, 3.69 mg quercetin equivalent/g, and 3.69 mg quercetin equivalent/g in raw sea cucumber, respectively. Moreover, the DNA damage protective effect of fermented sea cucumber extract was found to be concentration-dependent, with a very strong effect at very low concentrations. Overall, we suggest that sea cucumber fermented with B. subtilis K26 has a high potential as a food for inhibiting oxidation, enhancing immunity, and improving muscle function in the human body thanks to its high free amino acid content.

• Journal of Korean Society of Forest Science
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• v.113 no.1
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• pp.107-117
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• 2024

This study investigated temporal changes in forest physical variables and their effects on thermal comfort and physiological and psychological responses. Environmental factors (air temperature, mean radiant temperature, wind speed, and relative humidity), the predicted mean vote (PMV), and the predicted percentage of dissatisfied (PPD) visitors were continuously measured between 9:00 AM and 6:00 PM. We assessed the physiological and psychological responses (heart rate variability, heart rate, oral temperature, blood pressure, pulse rate, thermal sensation vote, comfort sensation vote, and subjective feelings) of 30 male university students (average age: 21.7±1.9 years), who closed their eyes and relaxed for 5 minutes every hour. Examination of correlations between environmental factors and physiological responses showed that ① the mean radiant temperature, wind speed, and relative humidity significantly changed with time; ② PMV and PPD also showed significant changes over time, and the thermal sensation vote corresponded with PMV; however, the comfort sensation vote did not correspond with PPD; ③ Among the physiological responses, parasympathetic nerve activity, sympathetic nerve activity, heart rate, and diastolic blood pressure significantly varied with time, with parasympathetic nerve activity having the lowest value and sympathetic nerve activity the highest at the highest air temperature (2:00-4:00 PM); and ④ Air temperature, mean radiant temperature, and wind speed showed a negative correlation with parasympathetic nerve activity and a positive correlation with sympathetic nerve activity. These findings indicate that the relaxation effects of the forest environment depend on what time of day people are exposed to it, and the changes occurring in forest environmental factors over time modulate these effects.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.112-120
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• 1998

This study was performed to investigate the synergistic effect of chitosan and sorbic acid as a new food preservative. So it was performed to investigate inhibitory effect on growh of E. coli 0157:H7, gram negative pathogenic food borne disease bacteria and of S. aureus, gram positive food borne disease bacteria in chitosan, sorbic acid and combination of chitosan and sorbic acid. Minimun Inhibitory Concentration (MIC) of chitosan in E. coli 0157:H7 was 500 ppm at pH 5.0, 250 ppm at pH 5.5, 500 ppm at pH 6.0, and 2000 ppm at pH 6.5, while in Staph. aureus 31.25 ppm at pH 5.0 and 62. 5 ppm at more than pH 5.5. also, MIC of sorbic acid in E. coli 0157:H7 was 500 ppm at pH 5.0, 1500 ppm at pH 5.5, and 2000 ppm at more than pH 6.0, while in Staph. aureus 1500 ppm at pH 5.0 and more than 2000 ppm at more than pH 5.5. Due to the effect of pH in E. coli 0157:H7, MIC of combined chitosan and sorbic acid was 500 ppm of chitosan with 500 ppm of sorbic acid at pH 6.5, but 250 ppm of chitosan with 31.3 ppm of sorbic acid at pH 5.0. In Staph. aureus, there was great effect of chitosan, but neither effect of pH nor sorbic acid. When E. coli 0157:H7 were treated with 500 ppm of chitosan with 500 ppm of sorbic acid and 250 ppm of chitosan with 250 ppm of sorbic acid at pH 6.5, they were inhibited. But, they were increased at the initial concentration of bacteria at 1000 ppm of chitosan in 18 hours, at 500 ppm of chitosan in 36 hours. There was no effect of growth inhibition with sorbic acid but great effect with chitosan on Staph. aureus. The correl~tions between MICs of chitosan and sorbic acid in E. coli 0157:H7 accoding to pH were higher than those in Staph. aureus. R values in E. coli 0157:H7 were 0.95 (p<0.01), 0.99 (p<0.01), 0.97 (p<0.01), and 0.99 (p<0.01) at pH 6.5, 6.0, 5.5, and 5.0 respectively. The synergistic effect of chitosan and sorbic acid in E. coli 0157:H7 could be confirmed from the result of this experiment. Therefore, it was expected that the food preservation would increase or maintain by using sorble acid together with chitosan, natural food additive that did no harm to human body.