• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.777-790
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• 2022

This study was conducted to investigate the nutritional characteristics of the following Korean-distributed fish species commonly consumed as sliced raw fish (CC-SRF): olive flounder Paralichthys olivaceus (OF), red sea bream Pagrus major (RS), Atlantic salmon (AS), coho salmon (CS) and sockeye salmon (SS). The crude protein and lipid contents of OF, RS, AS, CS and SS were 20.2% and 5.5%, 21.2% and 6.8%, 17.7% and 18.5%, 18.3% and 16.1%, and 20.4% and 5.7%, respectively. Regardless of the type and weight of fish species, the major amino acids were leucine, lysine, aspartic acid, and glutamic acid, whereas histidine was identified as a limiting amino acid. The major minerals in all CC-SRF were P, K and Se based on the recommended daily intake or sufficient intake for Korean males aged between 19-49 years. Among the different types of all CC-SRF, the intake of OF and SS lipids is predicted to be associated with a lower n-6/n-3 fatty acid ratio, whereas among the free amino acids, which are expected to have health functionality, we identified taurine in OF and RS, and anserine in salmons. The digestibility of OF, RS, AS, CS and SS were 60.7%, 54.9%, 48.5%, 49.6%, and 53.4%, respectively.

• Animal Bioscience
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• v.37 no.5
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• pp.795-806
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• 2024

Objective: Karan Fries (KF), a high-producing composite cattle was developed through crossing indicine Tharparkar cows with taurine bulls (Holstein Friesian, Brown Swiss, and Jersey), to increase the milk yield across India. This composite cattle population must maintain sufficient genetic diversity for long-term development and breed improvement in the coming years. The level of linkage disequilibrium (LD) measures the influence of population genetic forces on the genomic structure and provides insights into the evolutionary history of populations, while the decay of LD is important in understanding the limits of genome-wide association studies for a population. Effective population size (N_e) which is genomically based on LD accumulated over the course of previous generations, is a valuable tool for e valuation of the genetic diversity and level of inbreeding. The present study was undertaken to understand KF population dynamics through the estimation of N_e and LD for the long-term sustainability of these breeds. Methods: The present study included 96 KF samples genotyped using Illumina HDBovine array to estimate the effective population and examine the LD pattern. The genotype data were also obtained for other crossbreds (Santa Gertrudis, Brangus, and Beefmaster) and Holstein Friesian cattle for comparison purposes. Results: The average LD between single nucleotide polymorphisms (SNPs) was r² = 0.13 in the present study. LD decay (r² = 0.2) was observed at 40 kb inter-marker distance, indicating a panel with 62,765 SNPs was sufficient for genomic breeding value estimation in KF cattle. The pedigree-based N_e of KF was determined to be 78, while the N_e estimates obtained using LD-based methods were 52 (SNeP) and 219 (genetic optimization for N_e estimation), respectively. Conclusion: KF cattle have an N_e exceeding the FAO's minimum recommended level of 50, which was desirable. The study also revealed significant population dynamics of KF cattle and increased our understanding of devising suitable breeding strategies for long-term sustainable development.

• Journal of The Korean Society of Inherited Metabolic disease
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• v.24 no.1
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• pp.1-9
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• 2024

Mitochondrial Encephalomyopathy with Lactic Acidosis and Stroke-like episode (MELAS) is a rare maternally inherited disorder primarily caused by mutations in mitochondrial DNA, notably the m.3243A>G mutation in the MT-TL1 gene. This mutation impairs mitochondrial function crucial for cellular energy production, particularly in high-energy-demanding organs such as the brain and muscles. MELAS manifests as recurrent stroke-like episodes, seizures, diabetes mellitus, cardiomyopathy, and other multisystemic symptoms that are often present in childhood. The diagnosis combines genetic testing, clinical evaluation, and neuroimaging, with elevated lactate levels and characteristic magnetic resonance imaging (MRI) findings as key indicators. Treatment focuses on symptomatic management and enhancement of mitochondrial function through L-arginine, coenzyme Q10, high-dose vitamins, and taurine supplementation. Studies have identified additional genetic variants linked to MELAS, including mutations in POLG and other mitochondrial genes, further complicating the genetic landscape. Emerging therapies, particularly gene therapy and mitochondria-targeting drugs, offer promising avenues for addressing the underlying genetic defects and improving mitochondrial functioning. Furthermore, ongoing studies continue to enhance our understanding and management of MELAS, with the aim of reducing its burden and improving patient outcomes and quality of life. This review summarizes the current knowledge on the genetics, clinical features, diagnosis, and treatment of MELAS, highlighting the latest advancements and future directions for therapeutic interventions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.371-378
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• 1987

Free and total amino acids of before and after the heating of the small shrimps were analysed quantitatively, in order to confirm the role of amino acids as important precursors of cooked odor components. Differences of free amino acids contents of the three samples were slightly reconized but free amino acids contents of all sample decreased as about half by heating, It seems that decreased amino acids participate In volatile components of the Small Shrimps. (Sergia lucens Hancen, Euphausia Surperba and Euphausia pacifica Hancen). The amino-carbonyl model reaction was carried out, in order to confirm formation mechanism of volatile compounds of the small shrimps during cooking. The model systems constituted by diluted solutions. of glucose and amino acids (proline, taurine and betaine) the most containing in small shrimps. The volatile odor concentrates of model system were obtained by simultaneous distillation and extraction with Nickerson's apparatus. The odor concentrates of model systems(I, III) had not small shrimp-like odor and main compounds were 1,4,5,6-tetrahydro-2-acetopyridine and 2-acetyl pyridine. In model system II, hetero ring nitrogen and sulfur compounds identified in small shrimps were not did.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Embryo Transfer
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• v.19 no.1
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• pp.1-10
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• 2004

These studies were carried out to improve the reproductive efficiency through embryos transfer of Hanwoo IVM/IVF embryos. Following routine IVM/IVF procedure, oocytes and zygotes were cultured far 40 to 44 h in CRlaa medium with BSA. Then 2 to 8-cell embryos were removed the cumulus cell and were cultured in CRlaa medium containing 10% fatal bovine serum and 2.5 mM taurine in 5% $O_2$ and 5% $CO_2$ at 38.5$^{\circ}C$. The fresh embryos of the morulae and blastocysts cultured for 6 to 9 days in vitro or the frozen-thawed embryos were transferred into recipients. The pregnancy rates of the blastocyst produced for 6, 7, 8, and 9 days in vitro culture were 59.4, 68.2, 66.0 and 100%, respectively. In the developmental stage, pregnacy rates of early blastocysts (61.1%), blastocysts(64.7%) and expanded blastocysts(69.5%) were higher than that of morulae stage(20.0%). The pregnancy rates according to the corpus luteum grades of A, B and C in recipients were 73.6, 62.9 and 50.0%, respectively. Effects of donor-recipients synchrony of after day 2, 1 and 0, before day 1 and 2 on the pregnancy rates were 35.7, 65.5, 72.6, 67.9 and 60.0%, respectively. Pregnancy rates of the body condition score of recipients $\leq$2(71.3%) were higher than those of $\geq$3.0 score(40.0%). The pregnancy rates according to the parity of recipients when embryo was transferred to cow(70.6%) was higher than in heifer(59.1%). The pregnancy rates according to hormone treatment before embryo transfer were 69.9% in hCG + GnRH administration group and 63.0% in control group. Fresh and frozen-thawed embryos on the pregnancy rates were 70.6 and 36.4%, respectively. Pregnancy rates in single and AI+single was 90.0% and 64.8%. Pregnancy rates in twin induction was better than in single. These results indicate that pregnancy rates after transfer were affected on the embryo ages, donor-recipient synchrony, body condition score of recipients, corpus luteum status, parity and hormone treatment to recipients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1050-1061
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• 2009

The present study was performed to evaluate energy and nutrients intakes of stroke patients in Daegu Gyeongbuk region, and to analyze the relative risk of stroke related to the intake levels of energy and nutrients. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community residents who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews by trained dietitians using semiquantitative food frequency questionnaires. The odds ratios were calculated by using unconditional logistic regression. In male subjects, patient group had significantly higher consumption than the control group in mean daily intakes of energy, all energy yielding nutrients, vitamin $B_1$, $B_6$, niacin, folic acid, vitamin E, phosphorus, potassium, zinc and dietary fiber, and also in the ratio of energy intake from protein and fat. In women subjects, the patient group consumed significantly lower intakes than the control group in fat, vitamin C, folic acid, vitamin E, iron, but vice versa in carbohydrate energy ratio. As for men, the increased intakes of energy, protein, carbohydrate vitamin $B_1$, E and niacin, zinc, total fatty acids, monoand poly-unsaturated, n-6 fatty acids significantly raised the relative risk of stroke. As for women, the increased intakes of fat, vitamin A, $B_2$, $B_6$, niacin, vitamin C and E, iron, sodium, potassium, selenium, mono-, poly-unsaturated, n-6 fatty acids, cholesterol, taurine and dietary fiber significantly lowered the relative risk of stroke. The results of the study demonstrated that the effect of several nutrient intake levels, such as niacin, vitamin E and fatty acids, on the relative risk of stroke was inconsistent between sex. The reason for this sex difference needs to be elucidated in a larger scale study.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.95-106
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• 2008

Pickled crabs made using Charybdis japonica are becoming part of our dietary habits. Yet research on this food is disappointingly scarce. It is generally accepted that the original food composition of pickled crabs defies scrutiny because various seasonings are added to soy for the production of pickled crabs in most regions. Accordingly, this study attempted to measure the food composition of the Charybdis japonica preserved in brine according to different storage days (10, 15, 20, 25, and 30 days) and different temperatures ($5{^{\circ}C}$, $15{^{\circ}C}$, and ambient temperature). It was found that Charybdis japonica is comprised of moisture (77.5％), ash (2.3％), crude protein (19.7％), and crude lipid (0.5％). The content of crude protein and crude lipid during the storage period tended to decrease over time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.178-184
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• 1990

The lipid components, nitrogenous extracts and amino acids of dark muscle(DM) of ski-pjack (Katsuwonus pelamis) were analyzed and compared with those of white muscle (WM). WM was higher in moisture and crude protein content, and lower in crude lipid and ash content than those of DM. Contents of volatile basic nitrogen in WM and DM were 22.7mg/100g and 46.9mg/100g. Total lipid(TL) of WM and DM consisted of $79.7\%,\;71.9\%$ neutral lipid(NL), $6.8\%,\;9.5\%$ glycolipid(GL), and $13.5\%,\;18.6\%$ phospholipid(PL), respectively NL was mainly com-posed of free fatty acid, triglyceride, and PL was mainly occupied by phosphatidyl ethanolamine, phosphatidyl choline. Also Iysophosphatidyl choline and Iysophosphatidyl ethanolamine were identified in PL. In fatty acid composition of TL, NL, GL and PL, WM revealed higher contents in saturates and monoenes such as 16 : 0, 18 : 1, while DM showed higher contents in polyenes such as 22 : 6 especially. The major fatty acids of these samples were generally 16: 0, 18:0, 18:1, 20:5 and 22 : 6. Contents of total free amino acids from WM and DM were 5,982.3mg/100g and 4,450.7 mg/100g (dry base). Of free amino acids, Tau concentration was much higher in DM than in WM, Ala, Gly, Met, Arg, Thr were also high in DM. But His was much higher in concentration in W. Content of inosinic acid(IMP) in WM(680.9mg/100g) was higher than that of DM(73.1mg/100g). The degradations of IMP proceeded very rapidly in DM. DM contained much higher trimethylamine oxide and trimethylamine than those of WM. The profile of combined amino acids in these samples, were very similar, and main amino acids were Glu, Asp, Lys, Ala, Ile and Arg.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.50-55
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• 1999

The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid composition, color and texture were investigated with dorsal and ventral muscle from olive flounder, spotted flounder and hybrid (olive flounder m $\times$spotted flounder f). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder, Potassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and Iysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle, The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.