• Korean Journal of Environmental Biology
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• v.28 no.2
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• pp.79-85
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• 2010

To examine the effect of Codium fragile on blood cholesterol and lipid metabolism, hyperlipidemia was induced in experimental animal rats through the administration of a hypercholesterolemic diet. Codium fragile powder was then administered to the rats for 5 weeks, after which, blood biochemical changes such as blood cholesterol, Aspartate Aminotransferase (AST: serum SGOT) and Alanine Aminotransferase (ALT: serum SGPT) enzyme activity, etc. were determined. And histological changes in liver cells were examined using an electron microscope. Codium fragile treatment resulted in a significant reduction of the levels of total cholesterol, blood triglyceride and low-density cholesterol (LDL. Chol) compared to the control rats. In contrast the expression levels of high-density cholesterol (HDL. chol.) were increased. The AST value of the Codium fragile administration group was significantly reduced and the blood ALT value of the Codium fragile group showed a significant decrease in comparison to the negative control group. In summary, this study demonstrated the beneficial possibilities of Codium fragile in improving the abnormality of lipid metabolism caused by liver cell damage and hyperlipidemia.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.890-895
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• 2021

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.14-19
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• 2019

In this study, the possibility of using marine life for cosmetic materials was assessed by establishing a fermentation process of seaweed, such as Ecklonia cava, Enteromorpha prolifera, Chondria crassicaulis, Eiseniabicyclis, Codium fragile, Seaweed furcata, Gloiopeltis tenax, Grateloupia elliptica, Undaria pinnatifida, and Saccharina japonica. Lactobacillus sakei isolated from Kimchi was used for effective fermentation and whole milk powder was used as an additive. 2.0 % of crushed seaweed and 1.0 % of whole milk powder were added and afterwards, 1.0 % Lactobacillus sakei was added after cooling to $40^{\circ}C$. After cooling and filtering the fermented product, butylene glycol, glycerine, and 1,2-hexandiol, which have the effect of a preservative, were added to mix and complete the final product. Among the ten kinds of seaweeds, the process was found to be highly effective in the fermentation of Ecklonia cava, Codium fragile, Undaria pinnatifida, and Saccharina japonica. The amount of fermentable substances in cosmetics was determined and the safety of the raw material was verified using the HET-CAM (The Hen's egg test-Chorioallantoic membrane) test.