• Title/Summary/Keyword: Sea Cucumber

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Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder (다시마 분말 첨가에 따른 저염 및 저나트륨 오이지의 품질특성)

  • Kim, Gumjung;Yang, Jiwon;Lee, Kyunghee
    • Journal of the Korean Society of Food Culture
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    • v.34 no.4
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    • pp.440-448
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    • 2019
  • In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

On the Japanese Investigations for the Korean Sea during Meiji Period (명치시대(明治時代) 일본의 조선(朝鮮) 바다 조사)

  • Rhee, Kun-Woo
    • The Journal of Fisheries Business Administration
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    • v.43 no.3
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    • pp.1-22
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    • 2012
  • This study is to survey the Japanese investigations for Korean sea during Meiji period. Meiji government was eager to develop new fishing ground to provide the marine products to their people, to offer the job for their people and to accumulate the starting capital. They found that the Korean sea was abundant in shark, sea cucumber and ear shell. These products were valuable for Chinese foods. From 1870's, Japan Navy investigated Korean sea for military purpose and subsequently for fishery. The first investigation for Korean maritime products was The Circumstances for Catching Fish in Korean Sea by Sekizawa Akikiyo in 1893. He was the most famous specialist in fishery and insisted that Japanese fishermen must go to Korean sea and catch fishes. Meiji government accepted his opinion and pushed the policy sending fishermen to Korean sea. Meiji government enlarged the investigations and backed up the activities of fisherman and the organization for fishery in Korean sea. Especially, the investigations by The Association for Korean Sea Fishery were repeated and detailed(1897~1900). The Association intervened the conflicts between Korean and Japanese fishermen. At the same time, The Association investigated the attitudes of Korean people to Japanese. The Guidelines for Fishery in Korean Sea by Kuzuu Syuzo was also very detail, especially in the kinds of fishes in Korean sea. These investigations were supported by Meiji government or organizations helped by government.

A New Record of Sea Cucumber (Holothuroidea: Aspirochirotida) from Jejudo Island, Korea

  • Shin, Sook;Suh, Seung-Jik
    • Animal Systematics, Evolution and Diversity
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    • v.22 no.2
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    • pp.231-233
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    • 2006
  • Holothuria pericax Selenka, 1867 belonging to the family Holothuriidae in the order Aspirochirotida of the subclass Aspidochirotacea is new to Korean fauna. This species was redescribed with figures based on the specimen collected at 16 m deep in north-west Munseom, Seogwipo. A key to the genus was presented. Fifteen species of holothuroids have so far been reported in Jejudo Island of Korea.

Physicochemical Properties and Dietary Effect of Glycoprotein from Sea Cucumber(Stichopus japonicus) (해삼 당단백질의 물리화학적 특성과 식이효과)

  • 류홍수;문정혜;유병진;문수경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.2
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    • pp.240-248
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    • 1996
  • To clarify the potentiality of sea cucumbers as dietary food, the effects of those glycoprotein on dietary proteins and physicochemical properties of those proteins were studied. Crude glycoprotein was efficiently extracted using 20mM sodium phosphate beffer(pH 7.0) and by salting out with 80% ammoniym sulfate saturation. The fractions obtained through the DEAE-cellulose ion exchange chromatography was identified as glycoprotein by Schiff's reagent and SDS polyacrylanide gel electro-phoresis. The yields of each glycoprotein from the three kinds of sea cucumbers were 0.814(red), 0.184(blue) and 0.232(black) and the molecular weights of the glycoproteins subunits were ranged from 20,000 dalton(blue and black) to 29,000 dalton(red), respectively. The electrophoretic patterns of the glycoprotein isolates were similar to each other and any significant difference in amino acid pattern was observed. Predominant arnino scids were Asx(aspartic acid and asparagine) and Glx(glutamic acid and glutamine) ; in contrast, histidine and methionine were below 2% as compared to total amino acids. water holding capacities of the glycoprotein isolates from red, blue and black cucumbers were equally 100% and emulsion activities ranged from 53% to 64%. In addition the emulsion stabilities were 7.04, 1.37 and 2.44, respectively. In vitro digestibility of some proteins(casein, SPI and squid) was decreased as increasing the level of the freeze dried sea cucumber powder and glycoprotein isolates. But squid protein was not affected.

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Bioactive secondary metabolites in sea cucumbers and their potential to use in the functional food industry

  • KK Asanka Sanjeewa;KHINM Herath
    • Fisheries and Aquatic Sciences
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    • v.26 no.2
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    • pp.69-86
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    • 2023
  • The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.

The Expression of Hsp90 and Ferritin Genes under Thermal Stress in the Sea Cucumber (Apostichopus japonicas) (Apostichopus japonicas (Echinodermata; Holothuroidea)에서 온도 스트레스에 의한 Hsp90 및 Ferritin 유전자의 발현)

  • Kim, Chul Won;Jin, Young Guk;Kim, Tae Ik;Jeong, Dal Sang;Kang, Han Seung
    • Korean Journal of Environmental Biology
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    • v.33 no.4
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    • pp.433-440
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    • 2015
  • The Apostichopus japonicus is an important species in some Asia countries including Korea, China and Japan. The purpose of the present study was to investigate the differential gene expression of heat shock protein90 (Hsp90) and ferritin as a biomarker for the thermal stress during water temperature rising in the sea cucumber, A. japonicus. The A. japonicus (1.4 g) was cultured in incubator of separate temperature ($15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$ and $30^{\circ}C$) for each 0, 3, 6, 12, 24, 48 hours. The mRNA expression levels of Hsp90 and ferritin were examined using RT-PCR assay. Results showed that, the expression of Hsp90 mRNA was not significantly changed at $15^{\circ}C$. The expression of Hsp90 mRNA was significantly increased at high temperature such as $20^{\circ}C$ and $25^{\circ}C$. Furthermore, Hsp90 mRNA was early increased at $25^{\circ}C$ than $20^{\circ}C$. The ferritin mRNA was similar expression pattern with Hsp90. But, Hsp90 mRNA was more sensitive than ferritin mRNA at high thermal stress. These results indicate that Hsp90 and ferritin mRNAs were involved in the temperature changes response and may be play an important role in mediating the thermal stress in A. japonicas.

Hyaluronidase Inhibitory and Antioxidant Activities of Enzymatic Hydrolysate from Jeju Island Red Sea Cucumber (Stichopus japonicus) for Novel Anti-aging Cosmeceuticals

  • Ding, Yuling;Jiratchayamaethasakul, Chanipa;Kim, Eun-A;Kim, Junseong;Heo, Soo-Jin;Lee, Seung-Hong
    • Journal of Marine Bioscience and Biotechnology
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    • v.10 no.2
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    • pp.62-72
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    • 2018
  • An active ingredient with hyaluronidase (HAse) inhibitory effect is one of the anti-aging approaches in cosmeceuticals. Here, red sea cucumbers (RSCs), Stichopus japonicus, from Jeju Island were evaluated to examine their HAse inhibitory and antioxidant activity effect. In this study, RSCs were extracted by six enzymatic hydrolysis (Alcalase; Al, Trypsin; Try, Neutrase; Neu, Pepsin; Pep, Alpha-chymotrypsin; Chy and Protamex; Pro). Alcalase hydrolysate (AlH) showed the highest antioxidant capacities for both of oxygen radical absorbance capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) methods, compared to those of other hydrolysates, at $66.59{\pm}0.78{\mu}M\;TE/mg$ and $135.78{\pm}3.24{\mu}M\;TE/mg$, respectively. Furthermore, AlH performed the highest capacity of HAse inhibitory with $IC_{50}$ value of 3.21 mg/ml. Thus, RSCs hydrolyzed by Al were chosen to determine the cellular antioxidant activity and hyaluronic acid (HA) production effect on Human immortalized keratinocyte cell line (HaCaT). The results showed that AlH improved the cell viabilities and intracellular reactive oxygen species (ROS) induced by 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH) were significantly decreased. In addition, AlH increased HA amount by regulating HYAL2 and HAS2 expressions in the HaCaT cells. Taken together, AlH of RSCs collected from Jeju Island showed HAse inhibitory and antioxidant activities against skin-aging which shows its potentials can be an optional natural bioactive ingredient for novel cosmeceuticals.

Immersion in sea cucumber's steroid extract to increase male production of juvenile freshwater crayfish

  • Gregorius Nugroho Susanto;Endang Linirin Widiastuti;Tri Rustanti;Sutopo Hadi
    • Fisheries and Aquatic Sciences
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    • v.26 no.1
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    • pp.48-57
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    • 2023
  • One of the ways to increase the production for aquaculture is through the cultivation of monosexuals by ensuring genital reversal from which energy for reproduction is diverted towards growth. Masculinization has been identified as one of the most prominent techniques, where sex development was directed from female to male. This approach only altered the phenotype and not the genotype. The red claw crayfish (Cherax quadricarinatus) was a relatively new commercial commodity, and the males were known to grow faster than females. Hence, it was proposed to use monocultures comprising an all-male population to increase yield using steroid hormone, synthetic 17α-methyltestosterone. However, this technique generated residues that detrimentally affect human health, the environment, and cultivated organisms. Therefore, finding new safe natural steroid sources was essential, and one of which is exploring of natural hormones extracted from the viscera of sea cucumbers (Holothuria scabra Jaeger). This study focused on the determination of male formation and testosterone levels among juvenile crayfish, after immersing in sea cucumber steroid extract (SCSE). A completely random design with factorial was used with two variables, encompassing the varied doses (0, 2, 4 mg/L, 2 mg/L 17α-methyl testosterone as control group) and immersion times of 18 and 30 h. The result showed the dose-dependent ability of SCSE increase the male genital formation and promote the testosterone level of juvenile crayfish. In addition, the testosterone was influenced by dose and immersion duration time, with the highest level of testosterone observed in treatments of 4 mg/L SCSE with 30 h immersion was 0.248 ng/mL, while the male percentage was 77%. In conclusion, the combination of dose and immersion time significantly affected growth and testosterone levels.