• 한국어병학회지
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• 제28권2호
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• pp.93-98
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• 2015

Full-length recombinant VP2 and VP3 proteins of aquabirnavirus isolated from olive flounder were expressed successfully in E. coli expression system. After rats were immunized with these proteins, antisera were used for in vitro and in vivo neutralization test. In in vitro test, VP2 antibody titers were higher than that of VP3. In in vivo assays, fish challenged with aquabirnavirus neutralized with VP2 antibody survived longer than other fish.

• 한국어병학회지
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• 제20권2호
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• pp.169-178
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• 2007

• 한국어병학회지
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• 제35권2호
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• pp.195-203
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• 2022

본 연구는 lincomycin (LM)의 근육투여에 따른 저수온(13℃)에서의 잔류 특성 및 넙치에서 병원성 세균으로 발견되는 그람음성 세균에서의 시험관 내 in vitro 약효를 평가하기 위하여 수행하였다. LM을 10, 20 및 40 mg/kg의 용량으로 단회 투여하였을 때, 근육내 농도가 잔류허용기준인 0.1 mg/kg 이하로 감소하는 기간은 각각 32일, 33일 및 55일로 평가되었다. 또한, 현장 분리 균주 그람음성 세균인 Edwardsiella piscida 및 Vibrio harveyi에 대하여 LM의 minimal inhibitory concentration (MIC)로 평가된 in vitro 약효는 각각 >256 ㎍/mL 및 32 ㎍/mL을 나타냈다. 연구 결과, 넙치 양식장에서 사용되는 LM의 임상용량인 10 mg/kg을 고려하였을 때의 휴약기간을 30일 이상으로 설정하면 합리적일 것으로 판단된다. 또한 LM이 넙치 연쇄상구균증 치료 목적으로 투여될 때 그 동시에 감염된 그람음성 세균에는 약효가 발휘되지 않을 것으로 추정한다.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국포장학회지
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• 제8권1호
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• pp.43-53
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• 2002

• 한국수산과학회지
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• 제37권5호
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.

• 한국수산과학회지
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• 제20권1호
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• pp.52-56
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• 1987

The antioxidative activity of each molecular weight (MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i. e., MW below 1000, MW between 1000 to 3000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity ana reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.

• 한국수산과학회지
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• 제45권5호
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• pp.409-413
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• 2012

The physiological activities and amino acid compositions of dried lavers of Porphyra from the Jangheung, Seochen and Haenam coasts were determined. The ethanol extract of the Haenam dried laver exhibited the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (56.1%), ferric-reducing antioxidant potential (FRAP) value(86.5 mM) and total polyphenol content (3.51 ppm) of these dried laver products. In addition, there was a strong positive correlation between the antioxidative activity and total polyphenol content of the laver products, suggesting that polyphenol compounds contribute to the antioxidant capacity in the ethanol extract of dried laver. However, there was no difference among the extracts in terms of cell proliferation activity. Fourteen combined amino acids were identified in oligopeptides from the dried laver products. Of the three extracts, that of the Haenam dried laver contained the highest levels of both free and total amino acids including alanine, glutamic acid, taurine, phosphoserine, and aspartic acid.

• 한국수산과학회지
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• 제52권6호
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• pp.596-604
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• 2019

Vibrio parahaemolyticus causes food poisoning, mainly via marine fisheries products. We investigated the virulence factors and drug resistance of V. parahaemolyticus isolated from fisheries products purchased from the Yeosu Fisheries Market. The isolates were identified using a variety of biochemical tests and the detection of toxR and hns gene. The presence of the virulence factor-encoding genes tdh and trh in the isolates was also investigated by PCR. The resistance of the isolates to 13 antibacterial agents was tested using the disc-diffusion method and carriage of β-lactamase genes and class 1 integrons by ampicillin-resistant isolates was investigated by PCR. Four of seventeen isolates identified as V. parahaemolyticus by biochemical tests produced a species-specific PCR band. Those isolates showed >98% 16S rRNA gene sequence homology with V. parahaemolyticus and only one isolate harbored the tdh gene. All of the V. parahaemolyticus isolates were resistant to ampicillin and amoxicillin; moreover, VPA0477, a class A β-lactamase gene, and class 1 integrons were detected. Therefore, V. parahaemolyticus from fisheries products represents a low risk to human health. Also, V. parahaemolyticus is likely to develop multidrug resistance because it has class 1 integrons.

• 한국수산과학회지
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• 제51권1호
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• pp.42-46
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• 2018

Fetal bovine serum (FBS) is essential for cell culture and is used in the determination of infectivity titer and propagation of viruses. To clarify the effects of FBS on the propagation of viral haemorrhagic septicaemia virus (VHSV), which is a causative agent of mass mortalities of olive flounder Paralichthys olivaceus in Korea, VHSV was inoculated into an EPC (epithelioma papulosum cyprinid) cell line supplemented with MEMs (minimal essential medium) with FBS concentrations of 0%, 2%, 5%, and 10% (MEM0, MEM2, MEM5, and MEM10), respectively, and infectivity titers were compared. Cytopathic effects were observed in all experimental groups at 2 days post virus inoculation (dpi) and all cells were detached from cell culture flasks at 7 dpi. Infectivity titers increased to 3 dpi, persisted to 7 dpi, and decreased when cells were detached. The titer of VHSV in EPC cells in MEM0 was the lowest while those in the other experimental groups showed similar levels. In conclusion, 2% (v/v) of FBS was sufficient to propagate VHSV in EPC cells and the withdrawal of VHSV from cell culture flasks should be performed before cell detachment.