• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1623-1629
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• 2016

White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.613-619
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• 2014

For the development of a hangover soup containing blue mussel, 11 kinds of hot water extracts were prepared - A (mistletoe); B (shepherd's purse); C (arrowroot); D (bean sprout); E (oriental raisin); F (blue mussel); G (blue mussel and mistletoe); H (blue mussel and shepherd's purse); I (blue mussel and arrowroot); J (blue mussel and bean sprout); and K (blue mussel and oriental raisin). Extract C showed the highest effect for increasing the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); however, the addition of blue mussel did not provide a synergy effect on extract C. Other than the arrowroot-containing extracts (C and I), extract H showed relatively higher ADH ($237.4{\pm}1.7%$) and ALDH ($136.5{\pm}2.1%$) activities. Moreover, extract H showed the highest DPPH radical scavenging activity ($93.9{\pm}0.1%$) and angiotensin I converting enzyme (ACE) inhibitory activity ($42.7{\pm}1.6%$). The combination of blue mussel with shepherd's purse had a synergic effect on its ADH and ACE inhibitory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1363-1368
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• 2014

The physiological activities of cultivated Korean blue mussel (Mytilus edulis) and New Zealand green-lipped mussel (Perna canaliculus) were analyzed and compared. Both hot water extracts of blue mussel flesh (BMF) and green-lipped mussel flesh (GMF) showed increased activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). BMF showed increased ADH and slightly decreased ALDH activities compared to GMF. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of BMF was higher than that of GMF at the same concentration. BMF and GMF showed similar inhibitory activity against angiotensin converting enzyme at a concentration of 30 mg/mL. These results suggest that cultivated Korean blue mussel has similar physiological activity with New Zealand green-lipped mussel.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.10-14
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• 1998

The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.465-471
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• 2012

To compare the accumulation of paralytic shellfish poison (PSP) in different marine organisms, the occurrence and variation of PSP were surveyed in blue mussel Mytilus edulis, oyster Crassostrea gigas, short neck clam Ruditapes philippinarum, bay scallop Argopecten irradians, and warty sea squirt Styela clava collected from Jinhae Bay, Korea, in 2005 and 2006 year. We also investigated the ability of the blue mussel to detoxify PSP by relaying and depuration (via the water flow or water circulation system). In the marine organisms examined, PSP levels were the highest in blue mussel, followed in order by bay scallop, oyster, short neck clam, and warty sea squirt. Comparing the maximum PSP levels in the bivalve species examined in 2005 and 2006, PSP in blue mussel was 1.6-2.0, 4.0-5.9, and 5.1-6.0 times higher than in bay scallop, oyster, and short neck clam, respectively. Therefore, blue mussel could be useful as a bioindicator for PSP monitoring. With the increasing PSP levels in blue mussel in 2006, the proportion of PSP in its digestive gland increased to 95.1% when the maximum level was detected from the whole tissues of blue mussel on May 29. Subsequently, the PSP proportion in the digestive gland decreased as the PSP level in whole tissue decreased. The detoxification of PSP in blue mussel was greatest with relaying, followed by the water flow, and water circulation systems. Relaying decreased the PSP level below the regulatory limit of $80{\mu}g$/100 g after 2 days in low toxic sample with $124{\mu}g$/100 g, and after 7 days in high toxic sample with $401{\mu}g$/100 g. During depuration in the blue mussel with $401{\mu}g$/100 g via the water flow system, the PSP amounts in the digestive gland decreased by about 50% after 1 day, and about 77% after 7 days. In contrast, the PSP amounts in the soft body, gill, and mantle did not change significantly with depuration.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.893-899
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• 1996

The studies on the detoxification of paralytic shellfish poison (PSP)-infested blue mussels, Mytilus edulis and oyster, Crassostrea gigas were performed for using of available processing resource. Toxic blue mussel and oysters from Nampo in Masan Bay, Hachong in Koje Bay and Woepori in Koje were used for experimental samples. The toxicity of low toxic blue mussel $(A,\;84{\mu}g/100g;\;B,\;166{\mu}g/100g;\;C,\;295{\mu}g/l00g;\;D,\;557{\mu}g/100g)$ and oyster $(740{\mu}g/100g)$ were reduced below the regulation limit of PSP $(80{\mu}g/100g)$ or undetected level by mouse bioassay after boiling at $98^{\circ}C$ for 10 min and retorting at $115^{\circ}C$ for 70 min, while the toxicity of high toxic blue mussel $(E,\;8,760{\mu}g/100g)$ remained beyond the regulation limit after boiling and retorting at same condition. These results suggested that the regulation limit of PSP could be level up from $(80{\mu}g/100g)$ to about $160{\mu}g/100g$.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.287-292
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• 2000

The toxicity and toxin composition between blue mussel, Mytilus edulis and oyster, Crassostrea gigas collected at Woepori in Ko je island in South Coast of Korea in 1996 and 1997 were compared. The highest toxicity score was about 10 times higher in blue mussel than oyster (blue mussel, 8,670 $\mu\textrm{g}$; oyster, 860$\mu\textrm{g}$ in 1996, blue mussel, 5,657 $\mu\textrm{g}$/100g in 1997). The blue mussel also retained its toxicity for slightly longer period than oyster. In the both shellfish, PSP was composed almost exclusively of C toxicity (Cl and C2, 20~65%) and gonyautoxins (GTXl, 2, 3, and 4, 38~78%). In the early period of toxin accumulation, the ratio of 11$\beta$-epimer toxins (C2, GTX4) whose amount was 25~56 mole% (5th March to 12th April in 1996) and 25~80 mole% (18th March to 7th April in 1997), were higher than that of 11-epimer toxins (Cl, GTX2) whose amount was 41~57 mol%(27th May to 3rd June in 1996) and 25~56 mole% (29th April to 12th May in 1997), became higher than that of 11-epimer toxins. The toxin compositions in the both samples changed on a daily basis, presumably owing to metabolism of the toxin in the bivalves.

• Natural Product Sciences
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• v.3 no.1
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• pp.49-54
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• 1997

We studied the attachment-repelling activity of flavonoids, stilbenes, and their glycosides against the blue mussel Mytilus edulis galloprouincialis. Molecular mechanics calculations have shown that the most stable conformations of potent repellents 29 and 32 were the same. On the basis of these results, structure-activity relationships of these compounds are discussed.

• Journal of Life Science
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• v.9 no.3
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• pp.262-267
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• 1999

Mitochondrial DNA (mtDNA) polymorphism of the blue mussel (Mytilus edulis) species complex sampled from the east coast of Korean was studied using a partial sequence of COIII gene (336 bp). Samples obtained from three localities on the east coast of Korea revealed four haplotypes with two clearly differentiated mitochondrial clades (termed clades B and E), separated by 4.2% of minimum sequence divergence. This pattern indicates no difference between east and south coasts of Korea. According to population genetic theory on evolutionary characteristics of mtDNA, we concluded that mtDNA introgression from M. edulis to M. gallprovincialis might be a source for mtDNA polymorphism found in mussels on the east coast of Korea.