Isolation and Purification of an Antimicrobial Material from the Jellyfish Nemopilema nomurai

문호성,; 김연계,; 이문희,; 윤나영,; 이두석,; 윤호동,; 서정길,; 박남규,

doi:10.5657/kfas.2011.0478

Cited by 3 publications

(4 citation statements)

References 27 publications

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“…-Stomolophus nomurai Kimura et al (1983) -Rhopilema asamushi Nagai et al (2000) -Rhopilema hispidium Ahn (2008) α1α2α2 -Stomolophus meleagris Nagai et al (1999) -Stomolophus nomurai Miura and Kimura (1985) . , (Morishige et al, 2011;Putra et al, 2012;2014) , , , (Moon et al, 2011) (Yoon et al, 2011) .…”

Section: 해파리의 고도 이용을 위한 새로운 도전mentioning

confidence: 99%

“…, (Morishige et al, 2011) exumbrella , (pH 3.0) 12 121 20 (fraction) 10 mM (pH 7.4) . (Moon et al, 2011) whole body 4 1% , ( . , 95-97% , 3-5% , , .…”

Section: 해파리의 고도 이용을 위한 새로운 도전mentioning

confidence: 99%

“…• , , , . (Yoshimoto and Yanagihara, 2002), (Fenner, 1997) (Niwa, 1996) , , (Yu et al, 2014;Hsieh et al, 2001;Omori and Nakano, 2001;Liu et al, 2012) , (Ahn, 2008;Addad et al, 2011;Nagai et al, 1999;Miura and Kimura, 1985;Morishige et al, 2011;Krishnan and Perumal, 2013;Barzideh et al, 2014;Hoyer et al, 2014;Putra et al, 2012;2014) (Ding et al, 2011;Zhuang et al, 2009a;2009b;2012a;2012b;Morinaga et al, 2010), qniumucin (Masuda et al, 2007), polysaccharide (Zhang et al, 2014a) ( Kawabata et al, 2013), (Kang et al, 1997), (Moon et al, 2011;Yoon et al, 2011), .…”

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Food Component Characterization and Efficient Use of Jellyfish

Lim¹

2014

Korean Journal of Fisheries and Aquatic Sciences

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The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

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Section: 해파리의 고도 이용을 위한 새로운 도전mentioning

confidence: 99%

“…, (Morishige et al, 2011) exumbrella , (pH 3.0) 12 121 20 (fraction) 10 mM (pH 7.4) . (Moon et al, 2011) whole body 4 1% , ( . , 95-97% , 3-5% , , .…”

Section: 해파리의 고도 이용을 위한 새로운 도전mentioning

confidence: 99%

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confidence: 99%

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Food Component Characterization and Efficient Use of Jellyfish

Lim¹

2014

Korean Journal of Fisheries and Aquatic Sciences

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“…peptide (Moon et al, 2011;Ovchinnikova et al, 2006), green fluorescent protein (Smith et al, 2002), (Lim et al, 2013), (Nagai et al, 2000) , , (Yang 2002;Hsieh et al, 2000), . , , , 8 (Huang, 1988), Rhopilema esculentum (Omori and Nakano, 2001 염분 함량 5 g 20 mL , 100 mL Morh (Hooi et al, 2004…”

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confidence: 99%

Physicochemical Characteristics of Salted Jellyfish Processed in Southeast Asia

Choi¹,

Shim²,

Yoon³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thailand, and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastal waters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4-78.3 g/100 g moisture, 1.79-4.37 g/100 g crude protein, and 0.07-0.41 g/100 g crude lipid. The total amino acid content was 2.30-4.69 g/100 g and glycine accounted for 20.07-37.37% of the total amino acids. Salting jellyfish reduces the possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77-4.35, salinity of 18.53-24.02%, and lower water activity of 0.77-0.80. The lightness (L), redness (a), and yellowness (b) of the samples were 53.98-61.32, 1.76-6.26, and 14.08-29.0, respectively. The springiness, strength, and hardness of the salted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springiness. While the chemical composition, pH, water activity, and color differed significantly among the products, there were no significant effects of the country of manufacture. These results will enable the determination of quality index parameters for salted processed Nemopilema nomurai caught in Korean coastal.

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