The effects of supplementing ESP-FM (Erythrobactor sp.), freshwater Chlorella (Chlorella sp.), and baker’s yeast (Saccharomyces cerevisiae) on the nutritional value and mass production of Moina macrocopa, which is used as a live feed for fish fry production, was investigated. Consequently, the effects of feeding the enriched M. macrocopa to the nutritional composition of larval rockfish (Sebastes schlegel) and carp (Cyprinus carpio) was also investigated. Maximum density of M. macrocopa was reached within 15-21 days after inoculation (0.5 to 22 individual/mL), at various temperatures, and either decreased or remained almost constantly thereafter. Protein content and amino acids composition of M. macrocopa were found to be influenced by their respective diets while lipid and ash contents did not considerably change. M. macrocopa fed with baker’s yeast were low in n-3 HUFA content, and those fed on the freshwater chlorella were high in the 18:2n-6 and 18:3n-3 HUFA content, and in cultures treated with ESP-FM were high content in n-3 HUFA. The utilization of M. macrocopa as a substitute fish feed for carp and rockfish showed the enrichment nutritional content.

Cockles(Tegillarca granosa) species that found throughout the Indo-Pacific region and this study was conducted in Yeosu from November 2015 through April 2016. Antioxidant activities (lipid peroxidation, DPPH radical scavenging, superoxide anion radical scavenging, reducing power, and iron chelating assays) were studied at different stages during the processing. The results showed that all cockle samples were related to antioxidant activities, they also possessed effective abilities as free radical scavengers, reducing agents, and iron chelators in most cases. Seasonal variations in antioxidant activities were also observed, characterized by high activity values in April, spring season, a period where phytoplankton is their primary food source which propagates considerably. Moreover, the harvested cockles exhibited the higher radical scavenging activities than marketed cockles by compared in the similar concentration and the activities increased with increasing concentration. The results also showed the useful in the assessment of the cockle potential for the development of functional foods, food ingredients or pharmaceuticals. Moreover, keeping the freshness of the cockle during processing chain is pivotal for keeping its antioxidant activities.

본 연구는 멍게껍질에서 추출 정제된 GAGs의 항산화 및 보습효능을 이용하여 기능성 화장품 원료로 활용 가능한가를 평가하고자 하였다. 기존의 스킨과 에센스를 제조하는 기준에 따라 GAGs 1.0%를 첨가하여 제조한 다음 항산화활성과 collagenase 저해활성, collagen 생성능, 섬유아세포 증식능 등을 측정하였다. DPPH 라디칼 활성억제효과는 GAGs가 포함된 스킨 20.5%, 에센스 12.4%이었고, collagenase 저해활성은 GAGs가 포함된 스킨에서는 94.6%로 효과가 높았지만 에센스는 80.1%의 저해활성을 보여주었다. Collagen 생성효과는 GAGs가 함유된 스킨과 에센스가 각각 129.9%, 120.2%로 나타났으며, 섬유아세포 증식능도 유의성이 있는 것으로 검정되었다(p<0.01).