• 한국해양바이오학회지
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• 제12권2호
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• pp.91-98
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• 2020

Stichopus japonicas (red sea cucumbers) inhabit the coastal sea surrounding Jeju Island, South Korea, and are thought to have various medicinal properties. In this study, we investigated the anticancer activity of a red sea cucumber (S. japonicus) collected from Jeju Island. We obtained the red sea cucumber extract (RSCE), and observed that it inhibited the tumor cell growth and increased reactive oxygen species (ROS) production associated with the induction of apoptosis through the mitogen-activated protein kinase (MAPK) pathway in murine colon carcinoma cells (CT-26). Treatment with RSCE and N-acetylcysteine, which is a ROS scavenger, increased ROS production and apoptosis via the regulation by the MAPK pathway on the ERK and JNK compared with the nontreated group. Therefore, RSCE promotes ROS-mediated suppression of the ERK and JNK activation, and subsequently inhibits cancer progression, suggesting that RSCE may be beneficial in treating colon carcinoma.

• 한국수산과학회지
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• 제49권1호
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• pp.26-29
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• 2016

This study investigated the effects of dietary inclusion of sea mud on growth and body composition of juvenile sea cucumber Apostichopus japonicus. In experiment 1, three experimental diets containing sea mud at the level of 0, 30 and 60% were prepared. After feeding trial for 7 weeks, survival was not significantly different among groups. Final mean weight of sea cucumber fed the experimental diet without sea mud supplementation was significantly higher than that of sea cucumber fed the diet containing 30 and 60% sea mud. In experiment 2, three experimental diets containing sea mud at the levels of 0, 15 and 30% were prepared. After feeding trial for 19 weeks, survival was not significantly different among groups. Final mean weight of sea cucumber fed the diet without sea mud supplementation was not significantly different from that of 15%, but was significantly higher than that of sea cucumber fed the diet containing 30% sea mud. It was concluded that dietary inclusion of sea mud may inhibit growth of sea cucumber.

• 한국수산과학회지
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• 제48권4호
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• pp.466-473
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• 2015

The juvenile red variant of the sea cucumber Stichopus japonicus is distributed worldwide. It is a valuable food source in Korea, China, and Japan. Major issues in farming the juvenile red variant sea cucumber include growth rates and disease resistance. In recent years, studies have focused on feed additives to enhance immune system and health. In this study, we used a common diet (CD), a nutritional diet (ND; mixed nutritional supplements), and an immunity diet (ID; mixed probiotics, spirulina, and levan) and compared the growth rates and immunity of juvenile red variant sea cucumbers fed the experimental diets for 12 weeks. The growth and survival rates in the ID group were significantly increased (P>0.05). This suggests that the feed additives positively influenced immunity and growth in the ID group. However, the immune activity was exhibit a stabilizing effect, and further investigation of immune effects is required.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1753-1762
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• 2017

Sea cucumber (Apostichopus japonicus) is a popular seafood source in Asia, including South Korea, and its consumption has recently increased with recognition of its medicinal properties. However, because raw sea cucumber contains various microbes, its ingestion can cause foodborne illness. Therefore, analysis of the microbiota in the whole body of sea cucumber can extend our understanding of foodborne illness caused by microorganisms and help to better manage products. We collected 40 sea cucumbers from four different sites in August and November, which are known as the maximum production areas in Korea. The microbiota was analyzed by an Illumina MiSeq system, and bacterial amounts were quantified by real-time PCR. The diversity and bacterial amounts in sea cucumber were higher in August than in November. Alpha-, Beta-, and Gammaproteobacteria were common dominant classes in all samples. However, the microbiota composition differed according to sampling time and site. Staphylococcus warneri and Propionibacterium acnes were commonly detected potential pathogens in August and November samples, respectively. The effect of experimental Vibrio parahaemolyticus infection on the indigenous microbiota of sea cucumber was analyzed at different temperatures, revealing clear alterations of Psychrobacter and Moraxella; thus, these shifts can be used as indicators for monitoring infection of sea cucumber. Although further studies are needed to clarify and understand the virulence and mechanisms of the identified pathogens of sea cucumber, our study provides a valuable reference for determining the potential of foodborne illness caused by sea cucumber ingestion and to develop monitoring strategies of products using microbiota information.

• 한국해양바이오학회지
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• 제12권1호
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• pp.11-19
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• 2020

This study aims to review the progress of biotechnological applications of sea cucumber and presents fundamental validation data on a range of methods and applications to determine the most promising fields for future exploitation and application. Sea cucumbers from different regions, subjected to numerous industrially applicable drying methods, were evaluated for their biochemical composition. The study highlights the nutritional excellence of Jeju red sea cucumber, particularly the high amino acid and fatty acid composition of its intestinal organs and the possibility of the industrial utilization of these organs. In addition, an efficient extraction method to extract collagen and chondroitin sulfate from red sea cucumber was established. The extracted collagen and chondroitin sulfate can be used as commercially valid biomaterials. Accordingly, the red sea cucumber was confirmed as a valuable source of raw food material of varied functionality and bioactivity. Upon conducting an analysis of patents thus far relating to the sea cucumber, it was found that the associated technology was limited to some parts of primary and secondary industries. Therefore, there is a clear need for the strategic development of technologies to produce specialized functional products from sea cucumber's raw materials, with a view to promote other related industries.

• 한국수산과학회지
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• 제52권4호
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• pp.400-407
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• 2019

The optimum growth temperature of sea cucumber is $18^{\circ}C$, above $20^{\circ}C$, the appetite declines and the digestive tract is atrophied. At $25^{\circ}C$ or more, it is known that the digestive tract is degenerated as growth is stopped by minimizing metabolic activity. Because of these physiological and ecological characteristics, the growth period of sea cucumber Apostichopus japonicus is relatively short in the natural environment of Korea where four seasons are clear. Therefore, maintenance of water temperature in sea cucumber culture is very important. This experiment was conducted to investigate the growth and lipid compositions of sea cucumbers at high temperature. Results showed that the growth and survival rates of sea cucumber were not significantly different until $26^{\circ}C$ (P>0.01). The fatty acid compositions of total lipid of sea cucumber tended to increase with saturated fatty acid content and decrease with n-3 fatty acid content at higher water temperature.

• 한국수산과학회지
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• 제53권5호
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.

• 한국발생생물학회지:발생과생식
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• 제27권2호
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• pp.91-99
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• 2023

The sea cucumber, Apostichopus japonicus, is one of the most valuable aquatic species. The color of body wall and appearance are important for the value of sea cucumbers. To examine expression pattern of long-chain acyl-coenzyme A dehydrogenase (LCAD), nuclear distribution C-containing protein 3 (NUDCD3), and receptor tyrosine kinase Tie-1 (TIE1), previously reported as differently expressed genes during the pigmentation of sea cucumber, we analyzed the temporal profiles of LCAD, NUDCD3, and TIE1 mRNAs in LED-exposed and light-shielded A. japonicus. Real-time quantitative PCR revealed that the LCAD, NUDCD3, and TIE1 mRNAs from the juveniles at 40-60 days post-fertilization (dpf) exhibited increasing patterns as compared to those of an early developmental larva (6-dpf). At 60-dpf juveniles, the LCAD and TIE1 mRNA levels of LED-exposed individuals were higher than those of light-shielded ones, whereas at 40-dpf and 50-dpf juveniles, the NUDCD3 mRNA expression was higher in the light-shielded condition (p<0.05). In the pigmented juveniles (90-dpf), the LCAD and TIE1 mRNA levels tended to show higher levels in red individuals than those in green ones, but there was a conversely higher level of NUDCD3 mRNA in green larva. In situ examination of LCAD and NUDCD3 mRNAs in light-shielded 6-dpf larva revealed that both genes are mainly expressed in the internal organs compared to the body surface. Together, these results may provide insights into the differential gene expression of LCAD, NUDCD3, and TIE1 during pigmentation process of the sea cucumber.

• 생명과학회지
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• 제34권7호
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• pp.485-492
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• 2024

해삼은 고형분의 50% 이상이 단백질이며, 그 외 기능성 물질로써 사포닌, 뮤코다당류 등 다양한 생리활성 물질들을 보유하고 있다. 해삼 성분을 미생물의 효소로써 분해하기 위해 Bacillus 및 유산균 유래 각종 효소의 활성을 분석하였다. 분석된 균주 중에서, B. subtilis K26은 protease의 활성과 xylanase의 활성이 가장 높았으며, cellulase의 활성도 비교적 높은 것으로 나타났다. 따라서 해삼과 정제수를 동일 비율로 혼합하고 멸균한 후 B. subtilis K26를 접종하여 발효를 실시하였다. 그 결과 1.5-7.5시간에서 가장 높은 잔존 아미노산의 함량이 평가되었으며, 잔류고형분도 비교적 낮게 나타났고, 발효취도 적게 나타났다. 발효해삼분말을 부탄올로 추출하여 사포닌 함량을 측정한 결과 1.12 mg/g로 나타났다. Chondroichin sulfate 함량은 5.11 mg/g 생해삼으로 평가되었으며, 총 폴리페놀 함량은 6.95 mg gallic acid equivalent/g 생해삼, 총 플라보노이드 함량은 3.69 mg quercetin equivalent/g 생해삼 등으로 평가되었다. 발효해삼의 항산화효능은 0.59 mg ascorbic acid equivalent/g 생해삼으로 항산화능력이 우수한 것으로 평가되었다. 다른 한편으로 발효해삼액의 DNA 손상 보호효과는 발효액의 농도 의존적으로 생성되었으며, 매우 저 농도에서 매우 우수한 효과가 있는 것으로 평가되었다. 이상의 결과로 볼 때, 해삼발효액은 아미노산, 사포닌, 페놀류, 콘드로이친 황산, 플라보노이드류 등에 기인하여 우수한 항산화능력과 DNA 손상 방지능력이 있는 것으로 제의된다. 따라서, B. subtilis K26의 발효해삼액은 인체에 있어서 산화억제, 면역증강 및 근 개선 식품으로 가능성이 높은 것으로 추정된다.

• 한국지역사회생활과학회지
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• 제21권1호
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• pp.5-12
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• 2010

The objective of this research was to examine the relationship between food preferences and personality of university students. The questionnaires were distributed to 198 university students in 2009. The data showed high correlation between personality and food preferences. According to the result of food preferences exams the most favorite food of university students was coffee, refreshing drinks, eggs, ice creams, bananas, porks, apples, chickens, weeds, grapes and food they dislike were sea cucumbers, livers, mung bean sprout, crown daisy, flat fishes, bean curd, green lavers, lotus roots, turban shells, egg plant etc. The correlation coefficient between food preferences and personality showed that male students had more dominance and sociability, and female students had more sociability and validity. On the other hand, a good diet group had higher responsibility and a poor diet group had higher sociability. Consequently, good food habits is essentially needed for the formation of desirable personality of students.