• Journal of Life Science
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• v.18 no.9
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• pp.1219-1224
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• 2008

The embryonic zebrafish (Danio rerio) is rapidly becoming an important model organism for studies of early events in vertebrate development. Neural crest-derived pigment cell precursors of the embryonic zebrafish give rise to melanophores, xanthophores, and/or iridophores. Cell-signaling mechanisms related to the development of pigmentation and pigment pattern formation remain obscure. In this study, zebrafish embryos were treated with various signaling-related molecules - LiCl (an inositol-phosphatase inhibitor), forskolin (a protein kinase-A activator), a combination of LiCl/forskolin, and LiCl/heparin (an IP3 inhibitor) in order to identify the mechanisms involved in pigmentation. LiCl treatment resulted in ultrastructural and morphological alterations of melanophores. To identify the possible proteins responsible for this ultrastructural and morphological change, phosphorylation patterns in vitro and in vivo were analyzed. LiCl and LiCl/forskolin treatment elicited dramatic increases in the phosphorylation of a 55-kDa protein which was inhibited by heparin treatment. LiCl treatment also induced phosphorylation of a 55-kDa protein in melanophores purified from adult zebrafish. Collectively these results suggest that a LiCl-induced 55-kDa phosphoprotein plays a role in melanophore morphology and ultrastructure and ultimately effects gross pigmentation.

• Animal Bioscience
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• v.34 no.12
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• pp.1951-1962
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• 2021

Objective: This study was conducted to evaluate single cell protein (SCP), produced from Methylococcus species, as a protein source on the growth performance, carcass traits and gut health of broiler chickens. Methods: Ten iso-nitrogenous and iso-caloric diets containing 0 (Control), 2.5%, 5%, 7.5%, and 10% SCP replacing either soybean meal (T₁ to T₅) or fish meal (T₆ to T₁₀) were formulated. Each diet prepared for starter (0 to 14 days), grower (15 to 21 days), and finisher (22 to 42 days) phases was offered to four replicates of 10 chicks each (n = 400). Growth performance at different phases and carcass characteristics and intestinal morphology on 42nd day of trial were measured. Results: Body weight gain in groups fed 2.5% and 5% SCP diets were comparable to control during different phases and cumulatively, however lower (p<0.01) in 7.5% and 10% SCP diets. Feed conversion ratio was better (p<0.01) in 2.5% and 5% SCP diets. Dressing percentage, abdominal fat percentage and meat:bone ratio were not affected (p>0.05) by SCP inclusion in the diets. However, breast percentage was higher (p<0.01) in 2.5% and 5% SCP groups and thigh percentage higher in 7.5% and 10% SCP groups. Total microbial count in duodenum, jejunum and ileum were not affected (p>0.05) by SCP inclusion up to 10% in diets. Duodenal villi length and crypt depth were highest (p<0.01) in group fed 5% SCP diets and lowest in group fed 10% SCP diets. Jejunal villi length and crypt depth as well as ileal villi length were lowest (p<0.01) in group fed 10% SCP diets. Body weight gain, feed consumption, feed conversion ratio and gut health were better (p<0.01) in broilers fed fish meal based diets compared to soybean meal based diets. Conclusion: It was concluded that inclusion of SCP up to 5% replacing soybean meal in broiler diets is beneficial in improving growth rate, breast yield and gut health status.

• Journal of Life Science
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• v.31 no.1
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• pp.28-36
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• 2021

Edwardsiella piscicida is a significant cause of hemorrhagic septicemia in fish and gastrointestinal infections in humans. Survival bacteria require specialized mechanisms to adapt to environmental fluctuations. Hence, to understand the mechanism through which E. piscicida senses and responds to environmental osmolarity changes, we determined the protein expression profile and physiological properties under various salinity conditions in this study. The OmpR protein is a part of the Env-ZOmpR two-component system that has been implicated in sensing salt stress in bacteria. However, the physiological role played by this protein in E. piscicida remains to be elucidated. Therefore, in this work, the function of the OmpR protein in response to salt stress was investigated. Phenotypic analysis revealed that, in the mutant, three of the biochemical phenotypes were different from the wild type, including, citrate utilization, hydrogen sulfide, and indole production. Introduction of the plasmid containing the entire ompR gene to the mutant strain returned it to its parental phenotype. The retarded growth rate also partially recovered. Furthermore, in our studies, OmpR was not found to be related to cell motility. Taken together, our results from the mutational analysis, the growth assay, MALDI-TOF MS, qRT-PCR, and the phenotype studies suggest that the OmpR of E. piscicida is implicated in osmoregulation, growth, expression of porins (ETAE_1826), virulence-related genes (EseC, EseD and EvpC), and certain genes of unknown function (ETAE_1540 and ETAE_2706).

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.303-314
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• 2012

The purpose of this study was to investigate the relationship between dietary fat intake, anthropometric data, blood lipids, C-reactive protein, and adiponectin in Korean male college students. Forty-eight subjects were divided into 2 groups based on dietary fat intake: UERF (under 30% of energy ratio for fat source), AERF (above 30% of energy ratio for fat souce). We collected dietary intake data using 24-hour dietary recall for 3 days. Anthropometric and biochemical parameters were measured by using standard methods. Segmental body composition analysis was carried out using an 8-electrode multifrequency bioelectrical impedance method of body fat estimation. There was no significant difference in anthropometric data and serum lipid profile between UERF and AERF group. Serum C-reactive protein level was significantly higher in the AERF group compared to the UERF group. Although there was no significant difference in serum adiponectin level between UERF and AERF groups, subjects had lower adiponectin levels. Correlation data show that serum adiponectin level was positively correlated with vegetable intake (p < 0.05). In addition, dietary fat intake had a positive correlation with meat (p < 0.01), whereas a negative correlation with grain (p < 0.01), vegetables (p < 0.05), and fish (p < 0.05). These results suggest that the increased fat intake of non-obese Korean male college students is associated with their increased serum C-reactive protein concentration. Therefore, proper guidelines on fat intake and nutrition education are necessary for the prevention and management of metabolic syndromes.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.1
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• pp.71-77
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• 1998

The experiment was conducted to evaluate Bio-V-Pro as an alternative protein source in broiler diets. Treatments were control, Bio-V-Pro 1% (BP 1), Bio-V-Pro 3% (BP 3), and Bio-V-Pro 5% (BP 5). During the starter period, all treated groups showed beter performance than control group in weight gain and feed intake (p < 0.05). The best FCR was observed in BP 1 group and the worst was found in BP 5 group. For the overall period, chicks fed BP 1 and BP 3 diets gained more than the chicks fed the control and BP 5 diets. All Bio-V-Pro fed groups consumed more feed than the control group (p < 0.05). FCR were similar between the control and BP 1 group, but BP 3 and BP 5 groups showed higher FCR than the control group. During the starter period, all BP groups showed better utilizability of crude protein, crude ash and phosphorus than the control group (p < 0.05). For the finisher period, except for the BP 5 group, the nutrient utilizability was not significantly different in most nutrients. Nutrients utilizability had a tendency (not significant) to decrease as the level of Bio-V-Pro in the diet was increased. Lysine utilizability was not affected by the dietary treatment, however, methionine utilizability was higher in BP 1 and BP 3 group than in the control group. From the results of this experiment, it seems that Bio-V-Pro is a good alternative protein source which can replace fish meal in starter diet up to 3% of the diet effectively.

• Journal of Nutrition and Health
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• v.11 no.4
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• pp.39-48
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• 1978

The present study is concerned with nutritional status and palatability of the packed-lunch in elementary school children in Daejeon city. Rice and side dishes in the lunch box were weighed and the contained nutrients were analyzed by the Food Composition Table. The result of survey is as follows; 1) The means of nutritional values of 523 lunch boxes were calorie 562.48 Cal. percentage of the recommended dietary allowances.(79.11%), protein 19.16gr. (88.43%), animal protein 6.03gr. (83.50%), calcium 110.75mg (48.15%), iron 2.20mg. (56.15%), Vitamin A 328.16 I.U.. (49.22%), Vitamin $B_1$ 0.22mg. (59.45%), Vitamin $B_2$ 0.14mg (32.56%), Niacin 3.20mg. (68.08%), Vitamin C 9.79mg. (73.44%). All the nutrients are under the recommended dietary allowances. 2) The correlation between the boys and girls in the intake of protein, calcium, iron, Vitamin A, Vitamin $B_1$, Niacin index revealed statistical significancy at the level of P<0.01. 3) According to the intake of calorie, the ratio of carbohydrates, protein and fat is 78 : 14 : 8, which is excessive meal of carbohydrate. 4) Among the total intake of the protein consists of 30.20% for the boys and 32.90% for the girls. 5) The most favorite food for boys and girls from the packed-lunch is kimchi, egg, ham, sausage, cuttle-fish, laver and beef, and pork and pickles are most undesirable items. 6) The most favorite snack is bread, cake, ice cream, chocolate, fruits and milk. 7) Both boys and girls like Kimchi, fried and saute foods but dislike Namul (seasoned green vegetables) the most. 8. The side dishes of the packed·lunch lack in variety of cooking method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.400-405
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• 2003

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.413-417
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• 2000

The effects of film processing conditions on the water vapor permeability (WVP), the solubility of film's protein (SFP) and the soluble film's meterials amount (SFMA) were investigated to establish the conditions for preparing biodegradable and edible Alaska Pollack meal protein isolate (APMPI) film. ms of film were decreased with increasing plasticizer concentration but those were decreased with decrement of APMPI's pH values. SEPs were decreased with increasing APMPI's pH and plasticizer concentration. SFMAS were also strongly affected by plasticizer concentration and APMPI's pH. In the case of adding different plasticizers, WVP was increased in order as follows: glycerol, polyethylene glycol and sorbitol but SFMA showed inverse order.

• Genomics & Informatics
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• v.20 no.3
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• pp.33.1-33.17
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• 2022

Nervous necrosis virus (NNV) is a deadly infectious disease that affects several fish species. It has been found that the NNV utilizes grouper heat shock cognate protein 70 (GHSC70) to enter the host cell. Thus, blocking the virus entry by targeting the responsible protein can protect the fishes from disease. The main objective of the study was to evaluate the inhibitory potentiality of 70 compounds of Azadirachta indica (Neem plant) which has been reported to show potential antiviral activity against various pathogens, but activity against the NNV has not yet been reported. The binding affinity of 70 compounds was calculated against the GHSC70 with the docking and molecular dynamics (MD) simulation approaches. Both the docking and MD methods predict 4 (PubChem CID: 14492795, 10134, 5280863, and 11119228) inhibitory compounds that bind strongly with the GHSC70 protein with a binding affinity of -9.7, -9.5, -9.1, and -9.0 kcal/mol, respectively. Also, the ADMET (absorption, distribution, metabolism, excretion, and toxicity) properties of the compounds confirmed the drug-likeness properties. As a result of the investigation, it may be inferred that Neem plant compounds may act as significant inhibitors of viral entry into the host cell. More in-vitro testing is needed to establish their effectiveness.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.339-362
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• 1992

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.