• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.453-459
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• 2000

This study was performed to investigate the effect of dietary crab shell powder on lipid metabolism in diet induced hyperlippidemic rats. Sixteen male Sprague-Dawley rats were divided into two groups and fed 20% (w/w) carb shell powder supplemented diet for 4 weeks. Energy intake and weight gain were lower in experimental group than in control group. Concentrations of plasma triglyceride, total cholesterol, LDL-cholesterol, and atherogenic index (AI) were decreased and concentration of HDL-cholesterol was increased by crab shell powder supplementation. Concentrations of liver total cholesterol and triglyceride were significantly lower in experimental group. The crab shell decreased triglyceride and cholesterol concentration in plasma and liver, and increased bile acid excretion in feces. Therefore, the crab shell powder is assumed to exhibit function of chitin or chitosan that effects on lipid metabolism and cholesterol reabsorption.

• Journal of environmental and Sanitary engineering
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• v.14 no.2
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• pp.46-55
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• 1999

This study compared the adsorption characteristics of heavy metal ions by crab shell, treated crab shell with 2N-HCl, treated crab shell with 4%-NaOH, chitin and chitosan.Using crushed crab shell, the heavy metal ions removal rates of $Cd^{2+}$ and $Zn^{2+}$ were about 70-80% in 45minutes, but the removal rates of $Cu^{2+}$, $Cr^{6+}$ and $Pb^{2+}$ was less than 10%, 10% and 30%, respectively. For the by-products crab shell by 2N-HCl treatment, it was shown that the removal rates of $Cu^{2+}$ and $Pb^{2+}$ were about 70-80% in 45minutes reaction. But, some problems were observed, that the contained protein in crab shell was changed into gel in the mixing solution after a few hours. For the by-products of crab shell by 4%-NaOH treatment, the removal rates of Pb and Zn were about 90% in 45 minutes, and those of capacity of chitin and chitosan powder was better than those of the other by-products. The more adding to the adsorbent dosages increased the removal rates, and the adsorption reaction was rapidly occurred in a few minute. Using 1.0 wt% chitin powder, the heavy metal removal rates were ordered $Cu^{2+}$(94%) > $Zn^{2+}$(89%) > $Cd^{2+}$(88%) > $Pb^{2+}$(77%) > $Cr^{6+}$(58%) in 45 minutes. Using 1.0 wt% chitosan powder, the heavy metal removal rates were ordered $Cu^{2+}$(99%) > $Pb^{2+}$(96%) > $Cd^{2+}$(79%) > $Zn^{2+}$(71%) > $Cr${6+}$(46%) in 45minutes. The degree of degree of deacetylation by prepared chitosan was 91%.The Freundlich adsorption isotherm of $Cu^{2+}$, $Cd^{2+}$ and $Zn^{2+}$, when it was applied to 1.0 wt% chitosan powder in minutes, can be acceptable very strictly. The equation constant (1/n) for $Cu^{2+}$, $Cd^{2+}$ and $Zn^{2+}$ were 0.54 0.41 and 0.23 respectively.

• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.185-190
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• 2005

An experiment was conducted to know the effects of crab shell, sericite ore, and charcoal powders on the growth, yield, and grain quality of rice. After application of 110-40-57 kg/ha of $N-P_2O_5-K_2O$, 3,000 kg/ha of crab shell and charcoal powders and 5,000 kg/ha of sericite ore powder were applied and incorporated into soil before transplanting of rice seedlings. The number of tillers and panicles, leaf area index at heading stage, N concentration of plants, and protein content and chalkiness of rice grains were increased with the application of crab shell powder, while the percentage of ripened stains and head rice and Toyo taste value were decreased. The yield of milled rice and other grain appearance and chemical and physical properties of rice grains were not affected by the application of crab shell powder. The sericite ore and charcoal powders increased protein content decreased Toyo taste value, but did not affect on the growth, yield and yield components and other grain qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.569-574
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• 1997

In order to study the effect of ozone treated-CSP(crab shell powders) addition in kimchi on shelf-life, sensory quality, neutralization and buffer action during fermentation at 10"C were investigated. The edible periods of kimchi containing 2% CSP by investigating pH and acidity were prolonged by 40 and 33 days, respectively. CSP in kimchi showed strong neutralization action for 0~25 days and buffer action after 25 days during fermentation. The slow and complete neutralization action of 3% CSP in 2% lactic acid solution was observed. Amounts of lactic acid, which 2% CSP in kimchi was capable of absorption by buffer action during fermentation, was 0.07~0.3%. The studies of sensory quality improvement for CSP added kimchi was demanded in the furture.ture.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.429-436
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• 2012

This study was performed to examine the characteristics of protein of red crab (Chionoecetes japonicus) shell powder hydrolyzed by commercial proteases. Red crab shell was digested by commercial proteases, such as Protamex (P), Neutrase (N), Flavourzyme (F), Alcalase (A), Protease M (PM) and Protease A (PA). Protein yield analyzed by Biuret assay, absorbance at 280 nm and brix revealed that PA was the enzyme having the highest proteolytic activity. SDS PAGE showed that molecular weight of proteins produced by protease treatments was various and below 150 kDa. Combinational treatment of proteases (PA + P, PA + PM, PA + F, PA + A) was tried whether these increase protein hydrolysis from red crab shell powder compared to a PA single treatment. Soluble protein content was similar, but amino acid concentration by combinational treatments was higher than PA single treatment [PA + P 247.4 mg/g > PA + F (206.4 mg/g) > PA + A (133.4 mg/g) > PA + PM (59.1 mg/g) > PA (54.9 mg/g)]. Amino acid composition by combinational treatments was slightly different. Most abundant essential amino acids were phenylalanine, glycine, alanine, and leucine, whereas tyrosine and cystine were not detected.

• Food Science and Preservation
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• v.6 no.3
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• pp.339-344
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• 1999

The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.

• Journal of the Korean Ceramic Society
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• v.55 no.6
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• pp.570-575
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• 2018

Hydroxyapatites (HAps) were synthesized using the powdered waste of fishery products, i.e., fish scales and crab shells, as starting materials. HAp was synthesized by a wet-chemistry method followed by calcination at 600 and $800^{\circ}C$. Calcined crabshell powder revealed a single HAp phase and fine powder, while calcined fish-scale powder showed a ${\beta}-TCP$ secondary phase, even at the higher calcination temperature. Dense HAp pellets were obtained from the crab-shell powder by spark plasma sintering at $1000^{\circ}C$ for 10 min under applied pressures of 40 and 80 MPa in a vacuum state, giving sample densities of 2.93 and $3.06g/cm^3$, respectively. The estimated grain size of HAp was $448{\pm}96$ and $283{\pm}59nm$ for applied pressures of 40 and 80 MPa, respectively. In contrast, the HAp obtained using the pressureless sintering technique showed excessive grain growth without further densification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.907-914
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• 1996

To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baech weight at $10^{\circ}C$ for 300ays. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.456-460
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• 2016

Biofertilizers are increasingly available in the market as one of the alternatives to chemical fertilizers. The supply of a high number of viable microorganisms is important for farmers. Lysobacter capsici YS1215 producing chitinases and gelatinases, isolated from soil in Korea, was evaluated for the establishment of an optimal medium condition of its shelf life under an in vitro condition. In this study, the population density of a biofertilizer (L. capsici YS1215) in media containing crab shell and gelatin powder (M1, M2, M3 and M4) was observed to be higher than that of populations grown in TSB (Tryptic soy broth) media (M5, M6 and M7) during experimental period. In addition, the population density at 11 months was over $10^6\;CFU\;mL^{-1}$ in M1, M3 and M4, but under $10^6\;CFU\;mL^{-1}$ in M2, M5, M6 and M7. The best optimal medium for the shelf life was M1 ($2.6{\times}10^6\;CFU\;mL^{-1}$) containing both chitinous and gelatinous materials at 11 months. Therefore, this study provided results of the appropriate medium composition for the enhancement of the shelf life of L. capsici YS1215.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.4
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• pp.299-305
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• 2014

In this paper, fractional factorial screening design (FFSD) and central composition design (CCD) were used to optimize the medium components for producing chitinase and gelatinase by Lysobacter capsici YS1215. Crab shell powder, nutrient broth and gelatin were proved to have significant effects on chitinase and gelatinase activity by FFSD first. An optimal medium was obtained by using a three factor CCD, which consisted of nutrient broth of $2.0gL^{-1}$, crab shell powder of $2.0gL^{-1}$ and gelatin of $1.0gL^{-1}$, respectively with the highest chitinase activity ($3.34UmL^{-1}$) and gelatinase activity ($14.15UmL^{-1}$). This value was 3.76 and 1.11 fold of the chitinase and gelatinase activity, respectively, compared to the lowest productive medium in the design matrix. In investigating potential of these enzymes partially purified from L. capsici YS1215 for biotechnological use, the crude enzymes was found to be inhibition against pathogenic fungal mycelia: Colletotrichum gleosporioides, Phytophthora capsici, and Rhizoctonia solani. In this study, we demonstrated the optimal medium for producing the chitinolytic and gelatinolytic enzymes by the strain YS1215 and the role of their enzymes that may be useful for further development of a biotechnological use and agricultural use for biological control of phytopathogenic fungi.