• Asian Pacific Journal of Cancer Prevention
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• v.16 no.10
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• pp.4173-4176
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• 2015

The aim of this cross-sectional analytic study was to investigate the prevalence and risk factors for Opisthorchis viverrini (OV) infection in an urban area of Northeastern Thailand. The participants were 254 household representatives aged 15 years or older living in the most urbanised part of Chiang Yuen municipality in Mahasarakham Province. All participants provided stool samples which were examined using the modified Kato-Katz procedure, and a structured interview questionnaire was used to collection demographic information, knowledge about OV infection, and the consumption of unsafely prepared freshwater fish. The data were analyzed using descriptive statistics and logistic regression. The overall prevalence of OV infection was 15.0%, and in the multivariate analysis male gender was found to be significantly and positively associated with OV infection ($OR_{adj}=9.75$, 95%CI: 34.03-23.58) while education to secondary school level or above was a significant protective factor ($OR_{adj}=0.30$, 95%CI: 0.12-0.74). The eating of unsafely prepared fish and knowledge about OV were not significantly related to infection status. The findings were discussed in terms of issues for future research, especially the need to consider the possibility of higher rates of OV infection in urban areas than might be expected and to investigate the sources of infected fish products which may well be different from those in rural villages.

• The Korean Journal of Food & Health Convergence
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• v.6 no.1
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• pp.21-27
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• 2020

The levels of five heavy metals (mercury, cadmium, lead, copper and zinc) were analyzed in edible tissues of Lophius piscatorius Linnaeus, 1758 marketed in Sinop coasts of the Black Sea by using inductively coupled plasma mass spectrometry. With the present study, heavy metal values of this fish in the Black Sea were examined for the first time. The mean concentrations in mg kg^-1 wet wt. of Hg, Cd, Pb, Cu and Zn were 0.022, 0.009, 0.035, 6.3 and 16 mg kg^-1 wet wt., respectively. The results of the present study indicate that the consumption of muscle from anglerfish can be considered safe in terms of permissible legal limits. It is clear that, Zn showed the high accumulation in muscle tissue followed by Cu, while non-essential metals Hg, Cd and Pb showed the low accumulation. This could be explained by the fact that Zn and Cu are essential elements in the bodies of living organisms and has an important role in different physiological processes. In the present study, heavy metal levels in angler fish were low. Likewise, the calculated HI values were lower than one. In conclusion, the results of the present study indicate that the consumption of muscle from anglerfish can be considered safe in terms of permissible legal limits and hazard index values.

• Bulletin of the Korean Chemical Society
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• v.33 no.1
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• pp.115-122
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• 2012

Apidaecin Ib had strong antimicrobial activity against several tested Gram-negative bacteria including Escherichia coli, Enterobacter cloacae, and Shigella flexneri (MECs; $0.3-1.5{\mu}g/mL$), but showed no activity against all the tested Gram-positive bacteria including Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus and one yeast, Candida albicans (MECs; > $125{\mu}g/mL$). Interestingly, this peptide showed potent antibacterial activity only against Edwardsiella species (MECs; $0.6-3.6{\mu}g/mL$) among the tested fish pathogenic bacteria through a bacteriostatic process and showed no significant hemolytic activity. Apidaecin Ib took an unordered structure in all environments and also had very weak membrane perturbation activity even at $25{\mu}M$. Anti-Edwardsiella activity of apidaecin Ib is stronger than those of other antimicrobial polypeptides or antibiotics, but its activity is salt-sensitive. These results suggest that apidaecin Ib has Edwardsiella speciesspecific antibacterial activity and could be applied as new preventive or control additives for Edwardsiella species infection in freshwater fish aquaculture.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.807-818
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• 2016

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period ${\times}$ treatment' interaction on sucuk's pH, lactic acid contents, $a_w$ values and moisture contents were statistically significant (p<0.01). The pH, moisture and $a_w$ decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at $28^{th}$ d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period ${\times}$ treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.201-206
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• 1986

The purpose of this study is to prepare the fish sauce front mackerel scrap which usually comprises $40{\sim}50%$ of raw fish in processing. Mackerel scrap was chopped, mired with equal weight of water, and then hydrolyzed by autolysis. The optimal conditions for hydrolysis of .mackerel scrap were at $55^{\circ}C$ for 4 hours. The maximum hydrolyzed rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.

• The Korean Journal of Ecology
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• v.24 no.4
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• pp.245-251
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• 2001

Dokdo is a volcanic island, and its formative geological age took place at the end of the Pliocene Epoch. Dokdo is located at 131。 52′33" East longitude, and 37$^{\circ}$ 14′18" North latitude, and is consituted of 87 islands. The total area of Dokdo is 0.186 $\textrm{km}^2$ and the length of its coastline is 4 km. Ookdo is a treasury of fish resources where many varieties of fish including squid and Alaska pollack live in abundance of greatest importance. Dokdo is a forward fishery base. Ullung island is located at 37$^{\circ}$ 27′~37$^{\circ}$ 33′North latitude and 130$^{\circ}$ 47′~130$^{\circ}$ 56′East longitude. The area of Ullung is 72.92 $\textrm{km}^2$ and the length of its seashore is 44.21 $\textrm{km}^2$. The total marine product of Ullungdo(1995) is 9,066 tons (M/T). The largest is squid, 8,900 tons. For the sea area of the depths near the Ullungdo, coast, that of 50m or less is 2,477 ha, and that of 50- 100m is 1,471ha. This fact tells us that there is no extensive area of a very shallow sea, and that it is directly connected to the deep sea. Ullungdo is a treasury of marine bioresources with rich and varied fishes including squid and Alaska Pollack and many others. Presently there is a sovereignty dispute over Dokdo between Korea and Japan. Since A.D.512, Dokdo has been a part of territory of Korea. Dokdo is a part of Kyungsang-Bukdo, Ullung-gun, Ullung-up, Do-dong in the Korean administrative district division system. Japan strenuously claims sovereignty for significant economic reasons, including fishery rights, and has adhered to a contradictory position that "Dokdo is Japanese land" since Japan incorporated Dokdo into Japanese territory in 1905.ritory in 1905.

• Journal of The Geomorphological Association of Korea
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• v.28 no.2
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• pp.1-13
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• 2021

It is very important to secure sufficient river maintenance flow for the ecosystem, since the ecosystem in the downstream section of the dam is greatly affected by the stream maintenance flow from the dam. However, the amount of discharge from the Seomjingang Dam is decreasing year by year, this study estimated the ecological flow required for the downstream section of the Seomjingang Dam, which is known as the habitat of the endangered Acheilognathus somjinensis, in order to secure the river flow of the Seomjingang Dam. For this purpose, the proper discharge was calculated using the PHABSIM model, which is a hydrological survey and physical habitat simulation method, and the proper discharge of other fish species were also comprehensively reviewed. As a result of this study, the current river maintenance flow at the Seomjingang Dam partially satisfies the ecological maintenance flow including the Acheilognathus somjinensis in the downstream section of the Seomjingang Dam. However, this is recognized as the minimum discharge to maintain the ecology in the downstream section of the Seomjingang Dam, and it would be more desirable to secure larger river maintenance flow than this. This study can contribute the determination of the river maintenance flow of the Seomjingang Dam by proposing the river maintenance flow considering the fish habitat environment in the river.

• Biomedical Science Letters
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• v.30 no.1
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• pp.24-31
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• 2024

Mercury is a chemical pollutant widely present in the environment. Humans are generally exposed to mercury in the form of organic Hg (methylmercury) through the consumption of seafood. Koreans enjoy eating fish therefore blood mercury concentration is usually higher than in developed countries. By investigating blood mercury concentration according to the frequency of seafood consumption and sociodemographic factors, we aimed to identify recent trends in blood mercury concentration in Korean adults. This study was conducted using KoNEHS cycle 4 (2018~2020) from the National Institute Environmental Research Survey. The geometric mean concentration of blood mercury of the subjects was 2.959 (±1.018) ㎍/L, which was significantly higher in men than in women. It was observed that as the frequency of fish and shellfish consumption increased, the blood mercury concentration increased. In adjusted logistic regression, fish consumption was associated with 36.7% increased risk of blood mercury levels [Odds ratio, 1.367; 95% confidence interval (CI), 1.246~1.500], and shellfish consumption was associated with 26.5% increased risk of blood mercury levels [Odds ratio, 1.265; 95% confidence interval (CI), 1.134~1.410]. Blood mercury concentration was also found to increase as the socioeconomic level increased. In conclusion, the geometric mean concentration of blood mercury was increased compared to the one in the 3rd KoNEHS (2015~2017) and seafood consumption and socioeconomic level were still significantly associated with increasing blood mercury concentration in Korea. Therefore, it is necessary to encourage healthy seafood consumption habits and conduct continuous monitoring considering various factors to reduce blood mercury levels.

• Journal of Applied Biological Chemistry
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• v.58 no.4
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• pp.363-368
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• 2015

The pharmacokinetics of florfenicol were studied in healthy and vibriosis-infected large yellow croaker (Pseudosciaena crocea) following administration of a single oral dose of $20mg{\cdot}kg^{-1}$ at $25{\pm}2^{\circ}C$. After oral administration, florfenicol levels in tissues (liver, kidney, muscle, serum, and skin) were analyzed using high-performance liquid chromatography. A two-compartment open model was used to describe the pharmacokinetics of florfenicol following oral administration. Compared to the healthy group, the absorption rate of vibriosis-infected fish significantly decreased, peak-time ($T_{max}$) delayed, maximum concentration ($C_{max}$) declined, total body clearance decreased, the elimination half-life ($T_{1/2{\beta}}$) was extended, and the area under the curve increased. These results indicate that a $20mg{\cdot}kg^{-1}$ oral dose of florfenicol administered once daily continuously for 4 or 5 days can be used for the treatment of Vibrio alginolyticus infection in large yellow croaker (Pseudosciaena crocea).

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.