• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.4
• /
• pp.588-596
• /
• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.3
• /
• pp.310-316
• /
• 2016

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.370-379
• /
• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.4
• /
• pp.332-338
• /
• 2011

Two feeding trials were conducted to determine the effects of dietary supplementation with Hizikia fusiformis or Ecklonia cava on the non-specific immune responses of parrot fish Oplegnathus fasciatus. Fish were fed experimental diets to which H. fusiformis or E. cava powder were added to final concentrations of 0, 2, 4 and 6%, respectively. After feeding for two weeks, phagocytic activity was significantly higher in fish fed diets containing H. fusiformis, but not E. cava, than in fish fed the basal diet. Lysozyme activity was significantly increased in the fish fed diets containing 6% H. fusiformis and E. cava. Myeloperoxidase activity was also significantly higher in fish fed diets containing 2 and 4% H. fusiformis, as compared to the basal diet, but not in those fish fed E. cava. These two studies indicate that dietary supplementation with H. fusiformis or E. cava could enhance the innate immune responses of parrot fish during their growth stage.

• Korean journal of food and cookery science
• /
• v.27 no.6
• /
• pp.723-733
• /
• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.6
• /
• pp.936-943
• /
• 1997

Biosorbents of nonliving, dried marine brown algae Undaria pinnatifida, Hizikia fusiformis, and Sargassum fulvellum were investigated for their lead biosorption performances. As the amount of biosorbent added was increased, the lead removal by biosorbent materials increased but the lead biosorption capacities decreased. However the lead biosorption capacity by the biosorbent materials increased with increasing initial lead concentration and pH in the range of $C_o\;10\~500\;mg/L$. Among the biosorbent materials used in this study, the lead biosorption capacity in the solutions with no pH adjustment decreased in the following sequence: U. pinnatifida > H. fusiformis > S. fulvellum. Equilibrium parameters based on Langmuir and Freundlich isotherm were determined. It was found that the lead biosorption by biosorbent materials were expressed by the Langmuir isotherm better than the Freundlich isotherm.

• Journal of Life Science
• /
• v.33 no.9
• /
• pp.703-712
• /
• 2023

Angiogenesis, the formation of blood vessels from pre-existing vessels, is a multistep process regulated by modulators of angiogenesis. It is essential for various physiological processes, such as embryonic development, chronic inflammation, and wound repair. Dysregulation of angiogenesis causes many diseases, such as cancer, autoimmune diseases, rheumatoid arthritis, cardiovascular disease, and delayed wound healing. However, the number of effective anti-angiogenic drugs is limited. Recent research has focused on identifying potential drug candidates from natural sources. For example, marine natural products have been shown to have anti-cancer, anti-oxidant, anti-inflammatory, antiviral, and wound-healing effects. Thus, this study aimed to describe the angiogenesis inhibitory effect of Hizikia fusiforms (brown algae) extract. The hexane extract of H. fusiformis has shown inhibitory effects on in vitro angiogenesis assays, such as cell migration, invasion, and tube formation in human umbilical vein endothelial cells (HUVECs). The hexane extract of H. fusiformis (HFH) inhibited in vivo angiogenesis in a mouse Matrigel gel plug assay. In addition, the protein expression of vascular endothelial growth factor (VEGF), mitogen-activated protein kinase (MAPK)/extracellular signal kinase, and AKT serine/threonine kinase 1 decreased following treatment with H. fusiformis extracts. Our results demonstrated that the hexane extract of H. fusiformis (HFH) inhibits angiogenesis in vitro and in vivo.

• Journal of Plant Biotechnology
• /
• v.49 no.1
• /
• pp.90-98
• /
• 2022

This study was performed to determine the optimal ratio for preparing an extract comprising the Ecklonia cava and Hizikia fusiformis complex as a therapeutic material for alleviating inflammatory respiratory diseases. First, to examine the optimal ratio for preparing the complex (SD-EH), Ecklonia cava and Hizikia fusiformis extracts were used; four extracts with different mixing ratios were prepared. The effects of the SD-EH extract on MUC5AC mRNA expression in PMA-treated NCI-H292 cells were analyzed; it was confirmed that the MUC5AC expression was significantly reduced after treatment with the SD-EHA-001 (E(100) : H(0)), SD-EHB-001 (E(90) : H(10)), SD-EHC-001 (E(80) : H(20)), and SD-EHD-001 (E(70) : H(30)) extracts. Western blotting was used to determine whether the SD-EH extract affects the expression levels of COX-2 and MMP-9 in PMA-treated A549 cells. The protein expression levels of COX-2 and MMP-9 were significantly lower (p < 0.001) in the cells treated with the SD-EHC-001 (E(80):H(20)), SD-EHD-001 (E(70) : H(30)), and SD-EHE-001 (E(60) : H(40) extracts than in the cells treated with PMA alone. The SD-EHC-001 (E(80) : H(20)) extract markedly downregulated the expression levels of MUC5AC, COX-2, and MMP-9. Therefore, the SE-EH extract may serve as a potential therapeutic agent for treating inflammatory respiratory diseases.

• Preventive Nutrition and Food Science
• /
• v.22 no.3
• /
• pp.184-190
• /
• 2017

Matrix metalloproteinases (MMPs) are endopeptidases that take significant roles in extracellular matrix degradation and therefore linked to several complications such as metastasis of cancer progression, oxidative stress, and hepatic fibrosis. Hizikia fusiformis, a brown algae, was reported to possess bioactivities, including but not limited to, antiviral, antimicrobial, and anti-inflammatory partly due to bioactive polysaccharide contents. In this study, the potential of H. fusiformis against cancer cell invasion was evaluated through the MMP inhibitory effect in HT1080 fibrosarcoma cells in vitro. H. fusiformis crude extract was fractionated with organic solvents, $H_2O$, n-BuOH, 85% aqueous MeOH, and n-hexane (n-Hex). The non-toxicity of the fractions was confirmed by MTT assay. All fractions inhibited the enzymatic activities of MMP-2 and MMP-9 according to the gelatin zymography assay. Cell migration was also significantly inhibited by the n-Hex fraction. In addition, both gene and protein expressions of MMP-2 and -9, and tissue inhibitor of MMPs (TIMPs) were evaluated by reverse transcription-polymerase chain reaction and Western blotting, respectively. The fractions suppressed the mRNA and protein levels of MMP-2, MMP-9 while elevating the TIMP-1 and TIMP-2, with the $H_2O$ fraction being the least effective while n-Hex fraction the most. Collectively, the n-Hex fraction from brown algae H. fusiformis could be a potential inhibitor of MMPs, suggesting the presence of various derivatives of polysaccharides in high amounts.

• Preventive Nutrition and Food Science
• /
• v.15 no.3
• /
• pp.244-247
• /
• 2010

This study was performed to evaluate the effect of drying methods on the polyphenol contents and antioxidant activities of Hizikia fusiformis. The seaweed was dried using four different conditions: vacuum drying (VD) at $20^{\circ}C$ and $30^{\circ}C$ and hot-air drying (HD) at $40^{\circ}C$ and $60^{\circ}C$. After drying, the total phenol content, DPPH and nitrite scavenging activities of the water extracts were determined. The total phenol contents were significantly (p<0.05) higher in the vacuum dried samples than the hot-air dried samples. DPPH radical was scavenged 82.67% and 83.45% by VD-20 and VD-30, and 70.44% and 71.23% by HD-40 and HD-60, respectively. At pH 1.2, Hizikia fusiformis scavenged 87.43%, 88.45%, 72.14% and 73.45% of nitrite by the treatment VD-20, VD-30, HD-40 and HD-60, respectively. Interestingly, the nitrite scavenging activity was much more reduced at pH 3.0 than at pH 1.2. Through these experiments, we were able to show that the drying conditions affect the total phenol contents and antioxidant capacities of Hizikia fusiformis.