• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1370-1376
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• 2003

We investigated the effect of seatangle drink and seatangle extract on lipid oxidation, blood coagulation and intestinal movement in rats fed a hyperlipidemic diet. In the dietary hyperlipidemic induced group, the serum superoxide dismutase activity decreased and formation of hydroxy radical increased when compared to normal group, but these were controlled by seatangle drink treatment. The decreased of bleeding time and increased of tissue factor in the dietary hyperlipidemic rats were regulated by seatangle drink and seatangle extract, and especially the activity of tissue factor was remarkably decreased. Seatangle drink and seatangle extract were increased contraction on intestinal movement. Therefore, it can be concluded that seatangle drink or seatangle extract treatment depresses changing in absorption of gastrointestinal track in rats fed a hyperlipidemic diet.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.155-156
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• 2000

연안 해역에서 해조류와 부착패류는 양식장 시설 뿐만아니라 수취구 어선바닥 등에서 그 피해는 심각한 실정이다. 해조류에 의한 부착은 잎파래 가시파래 등이 주가 되고 패류로는 홍합과 따개비가 주를 이룬다 이들의 부착방지를 위해서 염소살균, TBTO (Tributyltin oxide), CuSO$_4$등의 처리를 하고 있지만 이러한 처리에 의해서는 또다른 환경 문제가 야기되고 있다. 이같은 부착방지 물질 탐색의 일환으로 흥합을 탐색 대상종으로 선택하여 각종 해조류 추출물들로부터 부착 방지 효과를 조사하였다. 그 결과 고리매(Sytosimphon lomentaria)로부터 가장 높은 활성을 확인 하였고, TLC, silica-gel chromatography, Ion-exchange, HPLC를 통해 정제 하였다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.117-118
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• 2001

묵제품은 우리나라 사람들이 즐겨먹는 식품의 하나로 대부분 전분을 가친 자연 응고시켜 만들거나 우뭇가사리로부터 얻은 한천 등을 주원료로 하여 만들어진다. 그러나 해조류 조체 전부를 원료로 하여 만들어지는 해조묵은 조체의 용해 및 응고방법이나 공정개발 및 장치 등의 미비로 산업화가 되지 못하고 있는 실정이다. 특히 해조류는 그 대부분이 단순가공의 형태로 이용되고 있어 생산량에 비하여 부가가치가 낮은 자원으로 인식되고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.85-86
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• 2001

해중림(kelp forest)은 천해역의 대형 해조류에 의한 군락을 가르키는 용어로 해조장, 해조숲, 해조밭 등으로도 불리어지고 있다. 해중림 구성종인 대형 갈조류의 모자반류, 다시마류 및 대황ㆍ감태류는 조하대 수심 2∼3m에서 20m정도의 암초대에 큰 군락을 형성하여 번무하는 경향이 많다. 이 처럼 대형식물이 밀생한 해중림에는 어류가 모여 산란장 및 유치어의 보육장이 되고 있고, 전복, 소라 등의 패류자원에 먹이를 제공함은 물론 연안 수질환경 개선에도 일익을 담당하고 있다(횡빈, 1985). (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.497-498
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• 2001

해조는 생장을 위해 다양한 무기원소를 필요로 하며 (O'Kelley 1974), 특히 질소는 빈번하게 해조의 생장을 제한하는 가장 중요한 영양원의 하나로 알려져 있다(Topinka 1978). 이러 한 질소는 해중에서 여러 형태 (Amino acids, L - leucin, nitrite, nitrate, ammonium)로 해조류에 이용되는데, 이중에서도 nitrate는 연안에 비교적 우세하게 존재하며 (Wheeler and North, 1980), 해조류 조직내 전체 질소중 7-15％ 정도를 차지하고있다 (McGlathery et al. 1996). (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.197-198
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• 2001

일반적으로 해조류가 번무하고 있던 암초지대에서 무엇인가의 원인으로 해조류가 고사ㆍ소멸하고, 그 공간을 석회조류로 불리는 여러 종류의 산호말류 (coralline algae)이 점유하여 암반이 백색 또는 황색, 분홍색을 나타내는 현상을 ‘백화현상’ 이 라고 한다. 현재 추측되는 백화현상의 원인으로는 해양생태계 내에서의 환경변화 - 대기중 이산화탄소의 증가, 지구 온난화에 의한 수온상승, 그리고 연안역의 오염 -와 군집의 동태와 생물학적 작용-엽상형 해조류와 무절석회조류간의 경쟁과 성게를 포함한 초식동물의 초식작용, 질소, 인등의 결핍이 불러오는 빈(貧)영양화 - 에 의해 일어난다고 추측된다 (analysis.cheju.ac.kr.). (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1140-1147
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• 2007

A recipe for diet kimchi containing 20% of sea tangle to Korean cabbage kimchi (SK) was developed for weight reduction purpose. The fermentation process of SK showed typical Lactobacillus sp. growth pattern like other kimchis. The effects of SK on weight reduction was studied in high fat diet (HFD) fed rats (n=40). Diet groups used for the animal study were HFD, HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), or with SK (HSK), or with J-kimchi (JK) which was purchased at market (FJK). The effect of kimchi on preventing obesity in rat fed HFD was found to be obvious by means of reducing visceral fat contents and improving serum lipid profiles through enhancing the lipid excretion in the feces (p<0.05). Leptin concentration of rat was significantly decreased by kimchi consumption (p<0.05). This result can be interpreted that adipocytes in these animals were fewer than that of HFD group. The plasma bililubin concentration was lower in kimchi group than HFD, meaning that returning bile from ileum to the liver was reduced. When the observe beneficial effects of kimchi on preventing obesity were compared among kimchi groups, SK only reduced the relative visceral fat contents significantly than other kimchi groups (p<0.05). Besides this, other parameters such as plasma lipid profiles, feces lipids, leptin, and bililubin concentration were not significantly different, even though the most beneficial effect on these parameters was observed from SK. In conclusion, long term consumption of SK seems to have a beneficial effect on the prevention of obesity through enhancing the excretion of lipids in the feces. The dietary fiber content of SK was increased by 7% compared to CK when 20% of sea tangle was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1073-1077
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• 2010

This study was aimed to evaluate the estimated availabilities and contents of major minerals (Ca, P, and Mg) in seven different seaweeds using the neutral detergent fiber (NDF) which could bind minerals. The estimated availability was calculated by subtracting the NDF-bound major mineral contents from the total major mineral contents of seaweeds. Average estimated availability of Ca, P, and Mg contents of seven seaweeds were 96.31, 73.24, and 96.79%, respectively. These results may suggest that seaweeds could be one of the good sources of major minerals for human nutrition because of their high average estimated availabilities of Ca, P, and Mg.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.55-62
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• 2007

The purpose of this study was to determine the usefulness of Shiitake mushroom, which was rich in vitamin $D_2$ through UV irradiation. For the practical use, we prepared the cold buckwheat noodles using UV irradiated Shiitake mushroom powder and seaweed derived calcium. The time required to acquire $2.5 J/cm^2$ of UV was 30-45 minutes, when the mushrooms were disposed 18 cm below within 1 cm from the UV light. Among the texture profiles detected by texture analyzer, adhesiveness and chewiness were significantly influenced by addition of mushroom powder and/or calcium. Adhesiveness appeared in only 3% mushroom powder noodle, and chewiness was significantly decreased by both of mushroom powder and seaweed calcium. Shiitake powder lowered lightness(L) and yellowness(b), but these deminishing effect on L and B value were compensated with addition of seaweed clacium. With cooking, the value of L was increased and redness(a) and yellowness(b) were decreased in comparison with raw noodle. According to sensory evaluation, addition of Shiitake and calcium increased the preference scores of color and overall acceptance of cold buckwheat noodles, but flavor, taste and texture were not influenced by those ingredients. We concluded that addition of 5% Shiitake and/or calcium to cold buckwheat noodles might give advantages for born health without bad effects on characteristics of those noodles.

• Journal of Advanced Navigation Technology
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• v.24 no.3
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• pp.198-204
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• 2020

This paper designs a electromagnetic-log (EM-Log) aided navigation filter for maritime environment without global navigation satellite system (GNSS). When navigation is performed for a long time, Inertial navigation system (INS)'s error gradually diverges. Therefore, an integrated navigation method is used to solve this problem. EM-Log sensor measures the velocity of the vehicle. However, since the measured velocity from EM-Log contains the speed of the sea current, the aided navigation filter is required to estimate the sea current. This paper proposes a single model filter and interacting multiple (IMM) model filter methods to estimate the sea current and analyzes the influence of the sea current model on the filter. The performance of the designed aided navigation filter is verified using a simulation and the improvement rate of the filter compared to the pure navigation is analyzed. The performance of single model filter is improved when the sea current model is correct. However, when the sea current model is incorrect, the performance decreases. On the other hands, IMM model filter methods show the stable performance compared to the single model.