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( Suengmok Cho ),( Soo Yuen Kim ),( Minseok Yoon ),( Seon Bong Kim ) 한국수산과학회(구 한국수산학회) 2014 Fisheries and Aquatic Sciences Vol.17 No.2
The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and 50.03 kgf/cm2, whereas those of CMB heated for 45 min at 121°C were 0.40 and 1.94 kgf/cm2, respectively.
Arousal Inhibitory Effect of Phlorotannins on Caffeine in Pentobarbital-Induced Mice
Cho, Suengmok,Yang, Hyejin,Yoon, Minseok,Kim, Jiyoung,Kim, Dongsoo,Kim, Jinkyung,Kim, Seon-Bong The Korean Society of Fisheries and Aquatic Scienc 2014 Fisheries and Aquatic Sciences Vol.17 No.1
Sleep is vital to maintain health and well-being; however, insomnia is currently a widespread health complaint worldwide. In particular, caffeine, a psychoactive component of coffee, tea, and caffeine beverages may lead to sleep disorders such as insomnia. In this study, our primary objective was to investigate the inhibitory effect of high-purity phlorotannin preparation (HP-PRT) on caffeine-induced wakefulness. The sleep test of pentobarbital-induced mice was used as an in vivo animal model. Caffeine (50 and 100 mg/kg) showed significant arousal effects (an increase in sleep latency and a decrease in sleep duration). Co-administration of caffeine (50 mg/kg) and the sedative-hypnotic diazepam (DZP, 1 mg/kg) did not result in similar arousal activity. HP-PRT (500 mg/kg) also inhibited caffeine-induced wakefulness. Our results suggest that HP-PRT would be a useful additive for developing coffee products without the arousal effect.
CHO, Suengmok,HAN, Daeseok,KIM, Seon-Bong,YOON, Minseok,YANG, Hyejin,JIN, Young-Ho,JO, Jinho,YONG, Hyeim,LEE, Sang-Hoon,JEON, You-Jin,SHIMIZU, Makoto Japan Society for Bioscience, Biotechnology, and A 2012 Bioscience, biotechnology, and biochemistry Vol.76 No.1
<P>Marine plants have been reported to possess various pharmacological properties; however, there have been few reports on their neuropharmacological effects. Terrestrial plants have depressive effects on the central nervous system (CNS) because of their polyphenols which make them effective as anticonvulsants and sleep inducers. We investigated in this study the depressive effects of the polyphenol-rich brown seaweed, <I>Ecklonia cava</I> (EC), on CNS. An EC enzymatic extract (ECEE) showed significant anticonvulsive (>500 mg/kg) and sleep-inducing (>500 mg/kg) effects on the respective mice seizure induced by picrotoxin and on the mice sleep induced by pentobarbital. The phlorotannin-rich fraction (PTRF) from ECEE significantly potentiated the pentobarbital-induced sleep at >50 mg/kg. PTRF had binding activity to the gamma aminobutyric acid type A (GABA<SUB>A</SUB>)-benzodiazepine (BZD) receptors. The sleep-inducing effects of diazepam (DZP, a well-known GABA<SUB>A</SUB>-BZD agonist), ECEE, and PTRF were completely blocked by flumazenil, a well-known antagonist of GABA<SUB>A</SUB>-BZD receptors. These results imply that ECEE produced depressive effects on CNS by positive allosteric modulation of its phlorotannins on GABA<SUB>A</SUB>-BZD receptors like DZP. Our study proposes EC as a candidate for the effective treatment of neuropsychiatric disorders such as anxiety and insomnia.</P>
Physicochemical Properties of Gelatin from Jellyfish Rhopilema hispidum
Cho, Suengmok,Ahn, Ju-Ryun,Koo, Ja-Sung,Kim, Seon-Bong The Korean Society of Fisheries and Aquatic Scienc 2014 Fisheries and Aquatic Sciences Vol.17 No.3
The objective of this study was to elucidate the physicochemical characteristics of gelatin extracted from jellyfish Rhopilema hispidum. We investigated the proximate composition, amino acids, gel strength, gelling/melting points, dynamic viscoelastic properties, and viscosity of jellyfish gelatin. Jellyfish gelatin contained 12.2% moisture, 1.5% lipid, 2.1% ash, and 84.8% protein. Glycine, hydroxyproline, proline, and alanine were the predominant amino acids. The gelatin showed a gel strength of 31.2 kPa, a gelling point of $18.0^{\circ}C$, and melting point of $22.3^{\circ}C$. The gelatin was composed of ${\alpha}_1$-chain, ${\alpha}_2$-chain, ${\beta}$-chain, and ${\gamma}$-chain. During cooling and heating process, jellyfish gelatin showed lower elastic modulus (G') and loss modulus (G") values than mammalian gelatin. Jellyfish gelatin did not show superior rheological properties to mammalian gelatin, like other fish gelatin; however, it can be used in various food and cosmetic products not requiring high gel strength.
Cho, Suengmok,Kim, Jiyoung,Yoon, Minseok,Yang, Hyejin,Um, Min Young,Park, Joodong,Park, Eun-Jeong,Yoo, Hyunil,Baek, Jeamin,Jo, Jinho The Korean Society of Fisheries and Aquatic Scienc 2015 Fisheries and Aquatic Sciences Vol.18 No.1
Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.
Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource
Cho, Suengmok,Kim, Soo-Yuen,Yoon, Minseok,Kim, Seon-Bong The Korean Society of Fisheries and Aquatic Scienc 2014 Fisheries and Aquatic Sciences Vol.17 No.2
The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and $50.03kgf/cm^2$, whereas those of CMB heated for 45 min at $121^{\circ}C$ were 0.40 and $1.94kgf/cm^2$, respectively.