• 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 Applied Biological Chemistry
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• v.52 no.4
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• pp.180-186
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• 2009

Whole plants of Vitex rotundifolia were extracted for 2 days with methylene chloride ($CH_2Cl_2$) followed by extraction of the residue for an additional 2 days. The same procedure was also applied using methanol (MeOH). The two crude extracts were combined and partitioned between $CH_2Cl_2$ and $H_2O$. The organic layer was further partitioned between n-hexane and 85% aq. MeOH, and the aqueous layer was also further fractionated with n-BuOH and $H_2O$, successively. From the 85% aq. MeOH fraction, one compound was isolated through the repeated HPLC. According to the results of physicochemical data including NMR and MS, the chemical structure of the compound was determined as artemetin (1). The antiproliferative effects of the crude extracts, fractions, and compound against HT1080, AGS, MCF-7 and HT-29 human cancer cells were compared with the control by using MTT assay. In the comparative analysis, the 85% aq. MeOH fraction exhibited the strongest antiproliferative effects on human cancer cell lines in a dose-dependent manner (p<0.05). In addition, exposure of compound 1 isolated from 85% aq. MeOH fraction led to strong antiproliferative effect in HT1080 cancer cell lines. These results suggest that the extracts and compound isolated from V. rotundifolia may be used as potential chemopreventive and chemotherapeutic agents.

• Korean Journal of Plant Resources
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• v.36 no.2
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• pp.107-121
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• 2023

This study analyzed the polyphenol, flavonoid contents, antioxidant activity, anti-aging activity and phenol component contents of Saccharina japonica (SJ), Costaria costata (CC) extracts with hot water, 95% methanol, 95% prethanol for investigating possible utilization of SJ and CC extracts. The result revealed that the SJ and CC methanol extracts showed the highest polyphenol and flavonoid contents, 4.63 mg TAN/g, and 4.19 mg QUE/g respectively. Also, the SJ and CC methanol extracts showed higher antioxidant activity than prethanol and hot water extracts, whereas the ABTS radical scavenging activities were the highest in prethanol extracts (IC₅₀ = 15.4, 10.3 ㎍/µL). In anti-aging activity for evaluating the anti-wrinkle activity and skin whitening activity, the CC methanol extracts had high collagenase inhibitory activity (88.3%), and the SJ prethanol extracts showed higher elastase inhibitory activity (19.0%) compared to other extracts. Then the tyrosinase inhibitory activity was significantly higher in the SJ and CC methanol extracts (41.8, 30.3%, respectively), whereas prethanol extracts were the lowest. To identify the phenol component contents of SJ and CC extracts, 4-hydroxybenzoic acid, naringenin, naringin and nicotinic acid were measured using LC-MS/MS. As a result, the phenol contents were the highest in SJ methanol extract (4-hydroxybenzoic acid), SJ and CC prethanol extract (naringin and naringenin) and CC prethanol extract (nicotinic acid). Lastly, the antioxidant activity of SJ and CC showed high correlations with polyphenol and flavonoid contents (R = -0.946~0.883). These results suggest that prethanol or methanol extracts of SJ and CC have higher antioxidant activities, anti-aging activity and the potential to be used as material for health functional food and cosmetics.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.17 no.2
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• pp.15-31
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• 2022

This study was conducted to suggest a start-up policy that includes start-up education and support for active seniors with various careers who try to change their careers before and after retirement. From this point of view, this study divided the factors affecting the entrepreneurial will of active seniors into entrepreneurship organizational and functional competency and identified the effect of these competencies on entrepreneurial efficacy and entrepreneurial intention. In the proposed model, start-up competency is divided into organizational competency (leadership, creativity problem-solving, communication, decision-making) and functional competency (management strategy, marketing, business plan). And this study examined the mediating role of entrepreneurial efficacy in the relationship between entrepreneurial competency factors and entrepreneurial intention. Meanwhile, PLS-POS analysis was performed to uncover the heterogeneity and pattern in the proposed structural model. The survey was conducted with the help of an online survey company from November 27 to December 15, 2020 for the active senior age group from 40 to under 65 years old. Data were collected from a total of 433 panelists and analyzed using SPSS 22.0 and SmartPLS 3.3.7 programs. The findings are as follows. First, the finding shows that the entrepreneurial organizational and functional competencies of active seniors had significant positive(+) effects on entrepreneurial efficacy. Second, the result shows that entrepreneurial organizational and functional competencies of active seniors had significant positive(+) effects on entrepreneurial intention. Third, the findings show that entrepreneurship efficacy had a significantly positive(+) effect on entrepreneurial intention. The findings of PLS-POS show that entrepreneurship education needs to be carried out by identifying the needs that require entrepreneurial organizational and functional competency when training for entrepreneurship competency. In summary, the findings of the current study are to determine what the competency factors are for the government (local government) to increase the policy direction necessary for establishing and implementing entrepreneurship education and training programs to develop policies to enhance the economic activity participation rate of active seniors.

• Journal of Life Science
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• v.21 no.2
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• pp.279-285
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• 2011

The objective of the present study was to evaluate the skin whitening effect of the extracts of 3 herbs, Ligularia fischeri, Solidago virga-aurea and Aruncus dioicus, which were collected from Ullung island. Tyrosinase inhibition activities were 33% in pre-fermented extracts and 45% in post-fermented ones. When tyrosinase activities in B16F10 murine melanoma cells were tested, activities in pre- and post-fermented extracts were 41 and 56.5%, respectively. Thus, the post-fermented extracts might have greater skin whitening effects. The protein expression of MITF, TRP-1, TRP-2, and tyrosinase, which are all skin-whitening related transcription factors, showed that both pre- and post-fermented herbs inhibited protein biosynthesis in B16F10 melanoma cells. Post-fermented herb extracts especially showed a greater decrease of protein expressions. The expression of MITF, a regulatory transcription factor, was also decreased by both extracts but was greater in the post-fermented ones. From the results, it can be concluded that the 3 herb extracts from Ullung island may inhibit melanin biosynthesis by the suppression of MITF activity in a signaling pathway. Results indicate that the post-fermented herbs tested in the present study had skin whitening activities and can be used as functional ingredients for food and cosmetic compositions.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.433-442
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• 2010

The study aim was to examine the effect of sensory responses of subjects after 6-month dietary sodium reduction with the aid of nutritional education. Fourteen female college students voluntarily restricted their sodium intake for 6 months, during which time they received nutritional education on the low sodium diet. As a control group, 10 students, whose anthropometric measurement, sodium intake behavior, and blood pressure were not different from those of the experimental group, were maintained on a normal diet. For the sensory responses of subjects, the salt taste perception and pleasantness for graded (0.15-1.3%) NaCl solutions were measured by a 9-point hedonic scale. The optimum sodium concentration, urinary sodium excretion, and blood pressure were measured. All the measurements were done at the beginning and end of the experiment. The sensory evaluation revealed an absence of any difference between the two groups in salt taste perception and pleasantness responses at the beginning. After 6-month adaptation, the experimental group subjects showed higher responses to low NaCl solution (0.15, 0.3, 0.5%) in salt taste perception and pleasantness evaluation while the control group subjects exhibited the opposite response. The optimum sodium concentration was reduced from 105.6 mmol to 80.7 mmol (p = 0.015) and the urinary sodium excretion was also reduced from 1,398 mg to 906 mg (p = 0.041) only in the experimental group. Systolic blood pressure was significantly reduced in the experimental group, although there was no correlation between the urinary sodium excretion and blood pressure. The optimum sodium concentration was negatively correlated with the urinary sodium excretion (r = 0.418, p = 0.053), indicating that adaptation to low sodium diet can reduce sodium intake. Further study on the individual responses of subjects on a low sodium diet by periodical evaluation may provide useful data for setting the duration needed to stabilize a lowered appetite for sodium.

• Korean Journal of Environmental Biology
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• v.29 no.4
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• pp.251-257
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• 2011

Cobalt is a naturally occurring element found in rocks, soil, water and/or is among the harmful pollutants as generated by industrialized. In the environment, cobalt has two oxidation states, cobalt (II) (Co (II)) and cobalt (III) (Co (III)). If coastal water is contaminated by cobalt, it through the food chain can have an impact on marine ecosystems. Therefore, we examined the gametotoxic and embryotoxic effects of Co (II) at various concentrations (10, 100, 500, 1000, 2500 ppb) in the sea urchin $Hemicentrotus$ $pulcherrimus$. Spawning was induced by injecting 1 mL of 0.5 M KCl into coelomic cavity. Males released white or cream-colored sperms and females released yellow or orange-colored eggs. Experiment was begun within 30 min the collection of both gametes. The fertilization and embryo development rates test were performed for 10 min and 64 h after fertilization, respectively. The fertilization rates in the control condition (not including Co (II)) and experimental group were not significantly changed. The embryo development rates in the control condition were greater than 90% and were significantly decreased with concentration dependent manner. The normal embryogenesis rate was significantly inhibited in exposed to cobalt (II) ($EC_{50}$=71.84 ppb, 95% Cl=16.71-203.36 ppb). The NOEC and LOEC of normal embryogenesis rate were <10 ppb and 10 ppb, respectively. These results suggest that the early embryo stages of $H.$ $pulcherrimus$ have toxic effect at greater than 10 ppb of Co (II) concentration.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.759-767
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• 2014

This study examined the effect of Momordica charantia L. (bitter melon: BM) on lipid and hepatic antioxidative enzyme levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats by injection of streptozotocin (STZ), and rats were fed for 4 weeks with experimental groups divided into four groups: a normal control group, STZ-control and STZ-BM 5% & STZ-BM 10% treated groups. Levels of free fatty acids (FFA), high-density lipoprotein cholesterol (HDL-chol), triglycerides (TG) in plasma and malondialdehyde (MDA) & protein in liver, catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), and xanthine oxidase (XOD) were measured in liver cytosol. Level of HDL-chol significantly increased in the STZ-BM 5% diabetic group. TG & FFA levels were significantly higher in all diabetic groups compared to the control group. MDA and protein levels were significantly higher in the STZ-BM 5% group compared to all other experimental group. CAT level was higher in the supplementary group with BM compared to the STZ-control group, although the difference was not significantly different. SOD level was not significant in any experimental groups. GST level was significantly higher in the BM-treated groups compared to the STZ-control group. XOD level was significantly lower in the BM 5% group and significantly decreased in all experimental groups. These results show that supplementation of BM fruit powder may have beneficial effects on diabetic complications and damage caused by oxidative stress.

• Journal of Korea Port Economic Association
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• v.23 no.3
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• pp.165-184
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• 2007

This study reviews the concept and protection system for the geographical Indication(GI) to support the Korea-EU FTA. A geographical indication(GI) is a name or sign used on certain products or which corresponds to a specific geographical indication or origin (eg. a town, region, or country). The use of a GI may act as a certification that the product possesses certain qualities, or enjoys a certain reputation, due to its geographical origin. In the WTO Agreement on Trade-Related Aspects of Intellectual property Rights("TRIPS"). There are, in effect, two basic obligations from Article 22 to article 23 on WTO member governments relating to GIs in the TRIPS agreement. Geographical Indications have long been associated with Europe as an entity, where there is a tradition of associating certain food products with particular regions, Under European Union Law, the protected designation of origin system which came into effect in 1992 and 2003 regulates the following geographical indications: Protected designation of origin(PDO) and protected geographical indication(PGI) and Traditional Specialty Guaranteed(TSG). They have 5,000 articles for GI. We have the GI system and 40 articles rotating to registration by the law for quality management of production in agriculture. Cinclusinally, geographical indications could potentially serve as tools to helf holders of trade benefit more equitable through the mutual Acceptance for Korea-EU FTA.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.