• Clinical and Experimental Reproductive Medicine
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• 제19권2호
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• pp.181-187
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• 1992

Calcitonin exerts a positive effects on bone pain. The relief of bone pain has been well known in Paget's disease and malignancy patients with bone metastasis who were treated with salmon calcitonin. We carried out a clinical study evaluating efficacy of salmon calcitonin in reducing bone pain and improving mobility of the postmenopausal osteoporosis women. Fifty women suffering pain from postmenopausal osteoporosis diagnosed by evidence of radiology and/or dual photon absorptiometry were treated with salmon calcitonin 50 MRC three times per week for 4 weeks. The severity of pain estimated by visual analogue scale(VAS) was reduced significantly in treated patients from $8.6{\pm}0.7$ on day 0 to $2.7{\pm}1.7$ on day 28. The mobility of the patients was improved in 2 weeks after salmon calcitonin treatment. Mild adverse effects were seen in 8(16%) patients; headache in 4(8%), sweating and dizziness in 2(4%), pain at the injection site in 1(2%), nausea and vomiting in 1(2%) patient. The treatment was stopped in 3 patients by their request. Salmon calcitonin was effective in 39(83%) of 47 patients above moderate degree. In conclusion, salmon calcitonin is useful in the treatment of patients with pain from postmenopausal osteoporosis.

• 한국수산과학회지
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• 제42권3호
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• pp.183-189
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• 2009

This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1998년도 Proceedings of UNESCO-internetwork Cooperative Regional Seminar and Workshop on Bioassay Guided Isolation of Bioactive Substances from Natural Products and Microbial Products
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• pp.137-137
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• 1998

Stability, efficacy, absorption and toxicity of a new nasal spray formulation including salmon calcitonin were studied in the laboratory animals. After the effects of many excipients on the stability of salmon calcitonin were evaluated using HPLC system, we selected taurine. Our experimental composition of salmon calcitonin contains taurine as a stabilizer and HPMC (hydroxypropylmethyl cellulose) as an adhesive polymer. After intranasal administration of salmon calcitonin formulations, Mia$\^$(R)/, Men$\^$(R)/ and experimental composition, 22 IU to rats, the reduction percentages of calcium concentration in plasma (ΔD%) were 16.3%, 12.9% and 20.8%, respectively. After intranasal administration of Mia$\^$(R)/, Men$\^$(R)/ and experimental composition to rats, C$\sub$MAX/ (205${\pm}$161, 244${\pm}$117, and 330${\pm}$202 pg/$m\ell$, respectively) and AUC (41585${\pm}$22070, 41191${\pm}$19125, and 63357${\pm}$43126 pg. min/$m\ell$, respectively) were calculated. The permeation coefficients 10$\^$-7/,cm/sec) of salmon calcitonin in Mia$\^$(R)/, Men$\^$(R)/ and experimental composition using Ussing chamber with rabbit nasal mucosa were 4.7${\pm}$1.5, 0.75${\pm}$0.4 and 5.3${\pm}$1.1, respectively. The experimental composition with taurine and HPMC was proved to be excellent because it improved the stability of salmon calcitonin and inhanced the absorption of salmon calcitonin and was not irritative to the nasal mucosa.

• 해양환경안전학회:학술대회논문집
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• 해양환경안전학회 2017년도 공동학술발표회
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• pp.82-82
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• 2017

우리나라로 회귀하는 연어는 북태평양에서 서식하는 연어 중 가장 넓은 영역에 분포하고 있으며, 경제적으로 매우 중요한 어류로서 이들의 자원관리를 위한 유전학적 연구가 활발히 진행되고 있다. 특히, 베링해와 북태평양 지역은 연어의 주 성장지로서 인접국가에서 산란된 연어들이 혼재되어 있어 국가별 연어의 계군을 구분할 수 있는 유전적 마커 개발 및 적용이 필요하고. 본 연구에서는 각 국가별 연어 집단에 대한 유전적 다양성, 차이점, 구조 및 인구통계학적 연구를 통한 유전학적 특징을 밝히고, 베링해와 북태평양 지역에서 성장하고 있는 연어의 국가별 계군의 분포와 이동 양상을 제시하려 한다.

• 화훼연구
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• 제16권3호
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• pp.218-221
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• 2008

경북농업기술원 구미화훼시험장에서 육성한 장미 '우아미살몬'은 다수성이며 주황색인 'Lambada'(♀)와 수세가 강건한 'Silver 87' (♂)를 2001년에 인공교배한 후 계통선발 및 3차 특성검정을 거쳐 2006년에 최종선발하여 우아미 살몬으로 명명하였다. 'Wooami Salmon' 품종은 연살몬색(RHS, Orange group 27-B)의 화형이 우수한 스탠다드 장미로 꽃직경은 l0.8cm, 꽃잎수는 46매, 절화수명은 12.8일정도이며 연간절화수량이 129본/$m^2$으로 다수성이다. 특히, 절화품질이 우수할 뿐 아니라 수세가 강건하고 줄기가 곧게 자라기 때문에 재배가 용이하고 토양과 양액재배 모두 가능한 품종이다.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.705-713
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• 2009

연어를 이용한 신제품 개발에 관한 일련의 연구로 연어근육을 이용하여 연어 패티의 개발을 시도하였고, 아울러 이의 품질 특성에 대하여도 살펴보았다. 시판 참치 패티 및 돈육 패티에 비하여 연어 패티의 일반성분은 수분 함량과 조회분 함량의 경우 낮았고, 조단백질 함량의 경우 높았으나, 조지방 함량의 경우 참치 패티에 비하여는 높았으나, 돈육 패티에 비하여는 낮았다. 시판 참치 패티 및 돈육패티에 비하여 연어 패티의 Hunter color value는 명도, 적색도 및 황색도의 경우 높았고, 색차의 경우 낮았다. 지용성 갈변도 및 수용성 갈변도는 시제 연어 패티가 각각 0.397 및 0.047으로, 시판 참치 패티 및 돈육 패티에 비하여 지용성 갈변도는 높았으나 수용성 갈변도는 낮았다. TCA 가용성 질소 함량은 시제 연어 패티가 271.7 mg/100 g으로 시판 참치 패티 및 돈육 패티에 비하여 낮았다. 연어 패티의 주요 지방산으로는 16:0(11.9%), 18:1n-9+7(27.6%), 18:2n-6(30.1%) 등이었고, 20:5n-3 및 22:6n-3도 각각 3.7% 및 8.4%가 동정되었다. 시제 연어 패티 및 시판 참치 패티와 돈육 패티의 총아미노산 중 10% 이상을 차지하는 주요 아미노산은 패티의 종류에 관계없이 모두 glutamic acid와 arginine이었다. 시제 연어 패티의 철, 칼슘, 칼륨, 인 및 마그네슘의 함량은 각각 2.4 mg/100 g, 42.6 mg/100 g, 207.5 mg/100 g, 211.6 mg/100 g 및 29.9 mg/100 g이었다. 색조, 냄새 및 맛에 대한 관능검사 결과 시제 연어 패티는 시판 돈육 패티에 비하여 5% 유의수준에서 냄새에 대하여는 차이가 없었으나 색조와 맛은 높은 점수를 받았다.

• Fisheries and Aquatic Sciences
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• 제13권3호
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• pp.206-209
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• 2010

Chum salmon (Oncorhynchus keta) meat oil contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compared to oils extracted from other tissues of the fish. EPA and DHA occupied more than 25% of the total fatty acids in chum salmon meat oil. The main lipid classes in the meat oil were triacylglycerides and phospholipids. The major fatty acids of the molecular species composition of phosphatidylcholine isolated from the meat oil were DHA and EPA. DHA and EPA were the major molecular species in the phosphatidylcholine of chum salmon meat oil, representing 44% and 17%, respectively.

• Food Science and Biotechnology
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• 제15권1호
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• pp.28-32
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• 2006

Protease inhibitor of 72.6 kDa was successively purified from chum salmon (Oncorhynchus keta) eggs by ion exchange, gel permeation, and affinity chromatographies. Protease inhibitor was purified with yield and purification fold of 1.50% and 58.11, respectively. SDS-PAGE results showed purified protease inhibitor consisted of two protein subunits of 54.0 and 18.6 kDa. Chum salmon inhibitor exhibited stability between 20 and $40^{\circ}C$ in weak acid environment (PH 6), and inhibited papain and cathepsin, members of cysteine protease, but not chymotrypsin. The protein inhibited cathepsin more effectively than did egg white protease inhibitor, whereas the reverse was true for papain. These results indicate chum salmon egg inhibitor is heterodimer, thus the inhibitor was classified as cysteine protease inhibitor.

• 한국수산과학회지
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• 제42권4호
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• pp.307-315
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• 2009

This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.

• 한국수산과학회지
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• 제56권5호
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• pp.721-727
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• 2023

This study was conducted to evaluate the level of microbial contamination in smoked salmon products sold in hypermarkets in major metropolitan cities in Korea. Listeria monocytogenes is the primary cause of smoked and raw salmon product recalls. Here, we used L. monocytogenes as a bacterial hygiene indicator and investigated the microbial contamination level of frozen/refrigerated smoked salmon products collected from hyper markets. Contamination levels were analyzed by seasons, manufacturers, and consumption regions. For hygiene indicator bacteria, total bacteria count, coliforms, and Escherichia coli were examined according to the food code established by the Ministry of Food and Drug Safety, and polymerase chain reaction (PCR) was performed to detect Listeria sp. The highest contamination level was observed in spring in Busan among five consumption regions. Listeria was detected at a level of 2.1% among all samples collected. And especially L. monocytogenes was detected in two cases from the samples collected from Daegu and Daejeon. Sanitary standards and specifications should be established according to the contamination level of smoked salmon products investigated in this study, and continuous monitoring is necessary.