Browse > Article
http://dx.doi.org/10.9721/KJFST.2021.53.6.669

Constituents and antioxidant activities of lavers (Pyropia spp.) bred at the southwestern coastal area of Korea  

Cho, Bo Mi (Department of Food Science and Technology, Chonnam National University)
Lee, Young-Jae (Jeollanam-do Ocean and Fisheries Science Institute)
Park, Jeong-Wook (Jeollanam-do Ocean and Fisheries Science Institute)
Park, In-Bae (Jeollanam-do Ocean and Fisheries Science Institute)
Cho, Jeong-Yong (Department of Food Science and Technology, Chonnam National University)
Moon, aJae-Hak (Department of Food Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.6, 2021 , pp. 669-681 More about this Journal
Abstract
The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: K>Na>Mg>Ca>Fe>Zn>Mn>Cu. The content of major fatty acids was as follows: eicosapentaenoic acid>palmitic acid>arachidonic acid>dihomo-ɣ-linolenic acid. Main constituents of total and free amino acids were as follows: alanine>glutamic acid>aspartic acid. In particular, the total amino acid content in P. dentata was higher than that in P. seriata and was the highest in the sample from Jangsan-do in January. In addition, in terms of total phenolic content, reducing power, and DPPH radical-scavenging activity of both samples collected in January and February, P. dentata showed better characteristics than P. seriata. This study may provide useful information for the selection of laver in high quality.
Keywords
Pyropia seriata; Pyropia dentata; proximate composition; fatty and amino acids; antioxidant activities;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Bae SH. The origin and development process of laver culture industry in Korea. 1. Laver culture history till the end of Chosun dynasty. Bull. Korea. Fish. Soc. 24: 153-166 (1991)
2 Bronsgeest-Shoute HC, Van Gent CM, Luten. JB, Ruifer A. The effect of various intakes of n-3 fatty acid on the blood lipid composition in healthy human subjects. Am. J. Clin. Nutr. 34: 1752 (1981)   DOI
3 Calkins CR, Hodgen JM. A flesh look at meat flavor. Meat Sci. 77: 63-80 (2007)   DOI
4 Cornish ML, Garbary DJ. Antioxidants from macroalgae: potential application in human health and nutrition. Algae 25: 155-171 (2010)   DOI
5 Dyerberg J, Eang HO, Stoffersen E, Moncada S, Bane JR. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet 11: 117 (1982)
6 Hwang MS, Lee IK. Taxonomy of the genus Porphyra (Bangiales, Rhodophyta) from Korea. Algae 16: 233-273 (2001)
7 Jung MS, Lim KH, Eum SH, Kim SY, Lee SC, Wi YS, Han SY. Measures to develop the fishery seed industry as a national new growth driver. Korea Maritime Institute. Busan, Korea. pp. 66-69 (2012)
8 KFDA. Korean Food Standards Codex. Method 1.1.2. Korea Food and Drug Administration. Cheongwon, Korea (2012)
9 Ministry of oceans and fisheries. Fishery production statistics. Available from: http://fips.go.kr. Accessed Jul. 31, 2020.
10 Park TS. Taurine: Its physiological roles and nutritional significance. Korean J. Nutr. 34: 597-607 (2001)
11 Park CK, Park CH, Park JN. Extractive nitrogenous constituents and their monthly variation of fresh laver Porphyra dentata, J. Korean Soc. Food Sci. Nutr. 30: 579-588 (2001)
12 Wungaarden DV. Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal. Chem. 39: 848-850 (1967)   DOI
13 Yamaguchi T, Takamura H, Matoba T, Terao J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci. Biotechnol. Biochem. 62: 1201-1204 (1998)   DOI
14 Yoshida T, Notoya M, Kikuchi N, Mitaya M. Catalogue of species of Porphyra in the world, with special reference to the type locality and bibliography. Special Issue, Nat. Hist. Res. 3: 5-18 (1997)
15 Kakutani S, Kawashima H, Tanaka T, Shiraishi-Tateishi A, Kiso Y. Uptake of dihomo-γ-linolenic acid by murine macrophages increases series-1 prostaglandin release following lipopolysaccharide treatment. Prostaglandins Leukot. Essent. Fat. Acids 83: 23-29 (2010)   DOI
16 AOAC. Official methods of analysis of AOAC Intl. 17th ed. Method 950.46. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)
17 Amagai Y, Oida K, Matsuda A, Jung KS, Kakutani S, Tanaka T, Matsuda K, Jang HS, Ahn GA, Xia Y, Kawashima H, Shibata H, Matsuda H, Tanaka A. Dihomo-γ-linolenic acid prevents the development of atopic dermatitis through prostaglandin D1 production in NC/Tnd mice. J. Dermatol. Sci. 79: 30-37 (2015)   DOI
18 Brand JG, Bryant BP. Receptor mechanisms for flavor stimuli. Food Qual. Prefer. 5: 31-40 (1994)   DOI
19 Choi MJ, Seo JN. The effect of dietary taurine supplementation on plasma and liver lipid concentrations in rats. J. East Asian Soc. Dietary Life. 16: 121-127 (2006)
20 Grunau JA, Swiader JM. Chromatography of 99 amino acids and other ninhydrin-reactive compounds in the Pickering lithium gradient system. J. Chromatogr. A. 594: 165-171 (1992)   DOI
21 Kim BH, Oh JM, Yun KU, Kim CH, Kim SK. Methods for evaluation of antioxidant activity: Application to taurine. J. Toxicol. Pub. Health 23: 263-269 (2007)
22 Lee YM. The effect of dietary taurine supplementation on plasma glucose, plasma and liver lipid concentrations and plasma and urinary free amino acid concentrations in diabetic rat. MS. Thesis. Keimyung University. Daegu, Korea. pp. 22-23 (2000)
23 Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. Diet. 44: 307-315 (1986)   DOI
24 Park CK. Kang TJ, Kim KS. The nutritional and functional constituents of laver. Bull. Fish. Soc. Inst. Yosu Nat'l Univ. 9: 133-137 (2000)
25 Singleton VL, Rossi JA. Colorimetry of total phenolics with phospomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965)
26 Park HJ, Lee EJ, Kim JH, Kim JY, Kwon OR, Kim MK. Effect of leucine intake on body weight reduction in rats fed high fat diet. Korean J. Nutr. 42: 714-722 (2009)   DOI
27 Ruerman NB. Muscle amino acid metabolism and gluconeogenesis. Annu. Rev. Med. 26: 245-258 (1975)   DOI
28 Seo HY, Jung BM. Comparative study of food components and sensory properties of common Porphyra yezoensis and functional Porphyra yezoensis, J. Korean Soc. Food Sci. Nutr. 25: 1314-1319 (2007)
29 Kinball SR, Jefferson LS. Regulation of protein synthesis by branched-chain amino acid. Curr. Opin. Clin. Nutr. 4: 39-43 (2001)   DOI