• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1130-1133
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• 2002

Domoic acid, and amnesic shellfish poison, is a neurotoxin frequently found in shellfishes. Guidance level for the consumable shellfish has been established as $20\;{\mu}g$ domoic acid/g by Health and Welfare Canada and U.S. FDA. Domoic acid is produced by pennate diatom, a Nitzschia pungens f. multiseries ingested by the shellfish. Content of domoic acid in shellfish samples collected along the Korean shoreline from May to December of 1999 was analyzed. The collection included 1 Gastropoda (Murex shell) and 11 Bivalvias (oyster, little neck clam, orient hard clam, venus clam, surf clam, ark shell, hard-shelled mussel, pen shell, jack-knife clam, pink butterfly shell, and granulated ark shell). Samples were homogenized, extracted with 50% methanol, filtered, and analyzed by reversed-phase liquid chromatography at 242 nm with mobile phase consisting of 10% acetonitrile and 0.1% trifluoroacetic acid. Recovery of the HPLC analysis was 95.80% (${\pm}1.09$). All tested samples showed no domoic acid at the detection limit of 50 ng/g.

• The Korean Journal of Malacology
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• v.27 no.2
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• pp.99-105
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• 2011

This study was conducted to compare the species composition of sessile organisms on the artificial substrates of PVC submerged at different time intervals and duration in Jangmok Bay, Geoje Island, southern coast of Korea. Three PVC plates were submerged at one month interval from March to October and retrieved in November, 2007. A mussel, Mytilus galloprovincialis exclusively occupied the artificial substrates submerged from March to April and occurred as a dominant species to July. An ascidian, Styela plicata occurred as a dominant sessile species from May to August. Balanus amphtrite, Bugula sp., and hydrozoans occurred as dominant species on the plates submerged from July to September. There was a mis-match between the peak time of settlement and dominance of sessile organisms due to the interspecies competitions when the PVC plates were retrieved in November. There was no clear relationship between submerged duration and the abundance of sessile organisms due to the different settlement period. M. galloprovincialis seemed to be a strong competitor which could exclude the previous recruiters of macroalgae by overgrowth and occupy the substrate surface and maintain its high population density by preventing the settlement of other species until late autumn. These results suggested that the composition of sessile organisms in vacant hard substrates could be determined by the combined effects of supply-timing of larvae and post-settlement competitions.

• Journal of Life Science
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• v.28 no.12
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• pp.1424-1431
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• 2018

We prepared flocculated detritus-like organic marine snow originating from various organisms by fermentation using microorganisms; this fermented organic material was fed to the leptocephali of the eel (Anguilla japonica) to investigate whether or not such organic matter was an appropriate food source for the larvae. A strain was isolated from a biofloc technology system used to culture fish, and seven types of organic material from hen's egg, eel muscle, tuna muscle, lugworm, shrimp, manila clam, mussel, and sea squirt were fermented using isolated bacteria (Bacillus sp.). The fermented matter did not show any specific form and was larger than $10-20{\mu}m$ but no more than $100{\mu}m$ in size. Four diets (A-D) were prepared using the various fermented products, and the larvae were fed the prepared food from 20 days after hatching. The leptocephali fed the A, B, and C diets survived until 37, 39, and 37 days after hatching, respectively. However, the leptocephali fed the D diet survived for 60 days after hatching. The protein content of each diet was very similar, but the n-3 HUFA concentration in the D diet was approximately twice as high as that of the others.

• Korean Journal of Ichthyology
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• v.31 no.3
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• pp.123-130
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• 2019

The olfactory organ of the Korean endemic fish, Rhodeus uyekii, a mussel-spawning species, was researched anatomically, histologically and histochemically, for looking into a relation to the physical and chemical condition of its habitat and ecological habit, using stereo microscopy, light microscopy and scanning electron microscopy. The external structure of the olfactory organ consists of the semicircular-shaped anterior nostril with arched shape at its forward position, posterior nostrils and the nasal flap. Within the olfactory chamber, it has the rosette structure with 14 to 15 lamellae which is largely divided into the sensory and non-sensory regions. The sensory region has the olfactory receptor neurons, the supporting cells, the basal cells, the lymphatic cells, and the plasma cells, while the non-sensory region has the stratified epithelial cells, the mucous cells with sulfomucin and 1 type of unidentified cell. In particular, the arched feature in the anterior nostril and the mucous cell of sulfomucin were unique.

• Korean Journal of Environmental Biology
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• v.39 no.1
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• pp.19-31
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• 2021

We investigated the distribution characteristics of mussels (Mytilus coruscus) growing in the Geomundo sea area by water depth. The research was also conducted to identify the surrounding benthic organisms. Mussels showed high density and low obesity in low water depths. The lower the density, the higher the obesity level appeared in deeper water. The morphological characteristics also appeared to increase as the water depth deepened. In addition, the shell length and total weight were more strongly correlated at a depth of 12 m than at 2 m. The total weight by the growth of the shell length and shell height was affected by the water depth. The analysis showed that the density and biomass of the algae inhabiting the surroundings decreased somewhat as the water depth increased. In benthic animals, the number of mussels tended to decrease slightly at the point where oysters dominated, at a depth of 2 m. Conversely, the number of oysters tended to decrease in deeper water dominated by mussels. Thus, the spatial competition between oysters and mussels was affected by the water depth. Also, mussels did not appear in areas where large algae flourished, suggesting that the survival of mussels was affected by the presence or absence of large algae.

• Korean Journal of Remote Sensing
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• v.38 no.5_3
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• pp.979-989
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• 2022

We examined changes in the shell valve movements (SVMs) of Mytilus edulis and Crassostrea gigas using a Hall element sensor to investigate the early detection of the toxic dinoflagellate Alexandrium pacificum. No increase or decrease was observed in SVMs caused by the non-toxic algae Isochrysis galbana in both M. edulis and C. gigas. However, when M. edulis and C. gigas were exposed to A. pacificum, which causes paralytic shellfish poisoning, the average SVMs for 12 hours before and after exposure increased from 1.25 times/hr to 2.13 times/hr and 2.23 times/hr to 8.91 times/hr, respectively. After exposure to A. pacificum, the SVMs of M. edulis increased rapidly within 1 hour and then decreased gradually. However, C. gigas showed high SVMs until 4 hours after exposure. SVMs of C. gigas appeared to be more sensitive to toxic dinoflagellate than those of M. edulis. Therefore, these results are expected to be used as basic data for the establishment of a biological monitoring system for early detection of the toxic dinoflagellate A. pacificum.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.297-304
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• 2023

Domoic acid (DA), a neurotoxin produced naturally by diatoms, is responsible for incidents of amnesic shellfish poisoning. In this study, a modified analytical method was established to determine domoic acid in seafood using solid phase extraction cleanup and optimizing the amount of sample and extraction solvent to reduce interference effects. The modified method using high-performance liquid chromatography with ultraviolet detection was validated using three seafood matrices (mussel, red snow crab, and anchovy) at three concentrations (1, 2, and 4 mg/kg) and compared to the Food Code method. Compared to the Food Code method, the modified method showed better performance in terms of linearity (R²>0.999), detection limit (0.02-0.03 mg/kg), quantification limit (0.05-0.09 mg/kg), intra-/inter-day accuracy (86.2-100.4%), and intra-/inter-day precision (0.2-4.0%). Furthermore, the method was successfully applied for the analysis of 87 seafood samples marketed in Korea, and DA was detected at a low concentration of 140 ㎍/kg in one anchovy sample. These results suggest that the modified method can be used for routine determination of DA in seafood.

• Journal of Life Science
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• v.22 no.4
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• pp.499-507
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• 2012

Previous work has characterized myomodulin A (MMA, PMSMLRLamide) and myomodulin E (MME, GLQMLRLamide) purified from the central nervous systems of the sea hare, $Aplysia$ $Kurodai$, using the anterior byssus retractor muscle (ABRM) of the mussel, $Mytilus$ $edulis$. The amino acid sequences of MMA and MME were the same as those of the myomodulin family peptide found in other mollusks. In this study, we synthesized MME, its derivatives, and other neuropeptides to investigate the relationship between the structure and biological activity of MME. The primary structures of MME's derivatives, Des[$Gly^1$]-MME, Des[$Gly^1,Leu^2$]-MME, and Des[$Gly^1,Leu^2,Gln^3$]-MME, were LQMLRLamide, QMLRLamide, and MLRLamide, respectively. MMA and synthetic peptides were tested on ABRM in $M.$ $edulis$ as well as muscle preparations in $Achatina$ $fulica$. MME displayed an inhibitory effect on phasic contraction of the ABRM at $1{\times}10^{-9}$ M or higher. MME also had a relaxing effect on the catch-tension of AMRM at $1{\times}10^{-8}$ M. Both MMA and its analogs stimulated a contractile response on the crop and relaxed the catch-relaxing response on the penial retractor muscle of $A.$ $fulica$. These results suggest that MME and its analogs have modulatory effects on various muscles of mollusks. This study has also laid the groundwork for future neural and circuit modulation studies during animal behavioral changes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.269-276
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• 2010

Total mercury and methylmercury concentrations were determined in 15 commonly consumed aquatic food species using total mercury analyzer and gas chromatography with electron capture detector. The mean total mercury and methylmercury concentrations (mg/kg) were 0.088 and 0.034 in mackerel, 0.061 and 0.016 in hair tail, 0.030 and 0.005 in yellow croaker, 0.032 and 0.008 in Alaska pollock, 0.059 and 0.023 in eastern catfish, 0.110 and 0.045 in snakehead, 0.030 and 0.011 in Japanese common squid, 0.026 and 0.009 in common octopus, 0.035 and 0.008 in swimming crab, 0.009 and not detected (ND) in oyster, 0.011 and ND in shortneck clam, 0.008 and ND in mussel, 0.018 and ND in sea mustard, 0.007 and ND in nori, and 0.019 and ND in sea tangle, respectively. The total weekly dietary intakes of total mercury and methylmercury were estimated, respectively, using food consumption data from diet surveys and the concentrations of total mercury and methylmercury from this study. They were $0.178\;{\mu}g/kg$ body weight (b.w.)/week (3.57% of provisional tolerable weekly intake (PTWI)) and $0.052\;{\mu}g/kg$ b.w./week (3.34% of PTWI) respectively, and all were within their respective PTWI set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, considering that the main contributor to mercury intake in the diet is aquatic foods and that the 15 aquatic food species examined in this study are highly consumed, it is concluded that the mercury levels in the foods measured in this study do not present a concern for consumer health.