• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.289-294
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• 1985

Total lipid (TL) content of sea squirt (Ureungsweng-ee), Halocynthia roretzi, and Mideuduck, Styela clava, were 2.0%, 2.1%, respectively. Reviewing the composition of each lipid fraction in total lipids of sea squirt and Mideuduck, it was found that contents of neutral lipids (NL) (36.6%, 36.3%) and phospholipids (PL) (46.2%, 44.5%) were high, while that of glycolipids (GL) (17.2%, 19.2%) was low. The NL of sea squirt and Mideuduck were mainly consisted of triglyceride (49.0%, 59.6%) and free sterol (25.8%, 22.0%), and followed by diglyceride (9.4%, 7.7%), monoglyceride (6.0%, 4.2%), free fatty acid (4.6%, 1.9%) and esterified sterol and hydrocarbon (5.2%, 4.4%). And main lipids in PL were phosphatidylcholine (48.6%, 46.7%) and phosphatidylethanolamine (32.4%, 35.0%), and followed by phosphatidylinositol (9.8%, 7.0%), phosphatidylserine (5.7%, 5.8%) and an unknown substance (3.5%, 5.5%). Fatty acid composition was not significantly different among TL, NL, PL and GL contained in sea squirt and Mideuduck. The major fatty acids of TL in sea squirt and Mideuduck were eicosapentaenoic (21.3%, 18.3%), docosahexaenoic (16.3%, 14.2%), palmitic (13.8, 16.3%) and oleic acid (8.5%, 7.0%), respectively. Fatty acid composition of PL and NL were similar to those of TL. In case of GL fraction the major fatty acids were gadoleic (15.7%, 14.7%), palmitic (13.5%, 14.7%), stearic (11.6%. 9.8%) and oleic acid (8.0%, 8.1%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.382-388
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• 1994

Because of its restrictive harvest from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly occurred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2% $NaHSO_3$ solution, respectively. The samples were stored in ice, at $-17^{\circ}C$ or $-35^{\circ}C$ for 85 days, respectively. Changes in VBN, glycogen, brown pigment formation, total carotenoid, nucleotides and their related compounds during the storage were determined, and sensory evaluation of quality was also practiced. VBN and brown pigment formation were rapidly increased. Glycogen was gradually decreased and then not detectable after 85 days in case of ice storage. Lipophilic brown pigment was higher than hydrophilic and rapidly increased during storage. The result of sensory evaluation showed that the ascidian treated in 0.2% $NaHSO_3$ was good for 85 days of storage at $-35^{\circ}C$ . Judging from the results of chemical experiment and sensory evaluation, the quality of ascidian treated in 0.2% $NaHSO_3$ and stored at $-35^{\circ}C$ was better than that of other samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.232-239
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• 1994

In order to determine the utilization of ascidian tunic, which has been blamed for problems of costal environmental pollution when discharged into the sea after being used as a natural dietary pigment sources for rainbow trout(Oncorhynchus mykiss), fingerlings were fed on experimental diets containing acetone-extracts for 6 weeks. The amounts of acetone-extracts were 11,000mg/Kg and contained 50mg/100g wet tissues of carotenoid and $6\%$ of carotenoids were astaxanthin. From the results of feeding experiments, the growth rate in the extract group was a little higher than that of the control and pink groups after 6 weeks. The redness and yellowness of the fish skin and muscle in the extract group were similar to the pink group. Therefore, acetone-extracts of ascidian tunic were judged to be a natural dietary pigment source suitable as a substitute synthetic pigment for aquaculture use.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.240-246
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• 1994

This study was designed to determine the optimum pigment concentration supplemented in diet and feeding periods on the pigmentation of rainbow trout(Oncorhynchus mykiss) by using acetone-extracts of ascidian tunic as a natural pigment source. The eight pigmented diets contained carotenoid of ascidian tunic extracts at concentrations of 0, 200, 400, 800, 1,600 and 3,200mg/kg of diet, carophyll pink at concentration of 800mg/kg and commercial diet. No difference in pigment concentration was found between the ascidian extracts group and the control group until 4 weeks, but the redness of muscle and integument in the 1,600, 3,200mg/kg diet and carophyll pink was increased in the dorsal and caudal areas of fish from 6 weeks of age. In the sensory panel test, fish fed the ascidian tunic extracts diet were similar to those fed the carophyll pink diet. The optimum concentration and feeding periods for pigmentation of rainbow trout was found to be ascidian tunic extracts of 1,600mg/kg diet for 8 weeks.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.451-455
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• 1994

To detect naturally occurring bioactive compounds from unused marine resources, the screening for the 5-lipoxygenase(potato lipoxygenase-II) inhibitors in Asterina pectinifera, Halocynthia roretzi skin, Nototodarus sloani ink, Anthocidaris crassispina skin, Sargassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata was carried out. Water, ether, acetone and methanol fractions extracted from Sargassum horneri had strong inhibitory effect on enzymatic lipid oxidation by potato lipoxygenase-II, and their $IC_{50}$ were 320, 18, 9.5 and $100\;{\mu}g/mL$, respectively. The $IC_{50}$ of ether fraction extracted from Asterina pectinifera and acetone fraction extracted from Nototodarus sloani ink were 29.5 and $34.3\;{\mu}g/mL$, and these extracts showed relatively excellent inhibitory activity. Nonpolar solvent (ether, acetone) extracts of tested marine organisms had more inhibitory effect against 5-lipoxygenase than the polar solvent(water) extracts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.671-675
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• 2002

The present study was conducted to elucidate functional properties of sulfated polysaccharides from ascidian tunics, In physical properties of the crude polysaccharides, emulsion ability and foaminess were more excellent compared with chitin and chitosan, particular dye binding capacity was prominent. Anti-blood coagulation of partially purified sulfnted polysaccharides showed with respect to APTT (Activated partial thromboplastin time). Especially, active fraction $(F_4)$ obtained by DEAE-cellulose ion exchange chromatography showed highest activity, which was approximately $20\%$ of the activity of heparin. ACE inhibitory activity also similar to anticoagulant activity. Active fraction $(F_4)$ obtained by DEAE-cellulose ion exchange chromatography showed about $34\%$, in ACE inhibitory activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.340-345
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• 1993

In order to investigate the quality changes during the storage after curing were determined volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen. During the storage of $5{\pm}1^{\circ}C$ after fermented for 1 or 2 days at $25{\pm}1^{\circ}C$, amino nitrogen increased slowely. Whereas the total carotenoid and glycogen decreased. Browning did not occurred for 50 days. Total creatinine increased gradually until 20 days but reducing sugar increased continuously through 50 days of storage. The result of sensory evaluation during the storage of fermented ascidian added $0.1\%$ papain and protease-A with NaCl $10\%\;and\;15\%$ showed that original taste and flavor of ascidian for $30{\sim}40$ days of storage at $5{\pm}1^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.445-453
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• 1994

Rainbow trout, Oncorhynchus mykiss, were cultured with different levels of carotenoids in odor to investigate the feeding effect of ascidian tunic extracts on the liver fatty acid compositions of them. Dominant monoenoic fatty acids of the ascidian tunic extracts were 16:1n-7($5.9\%$), 18:1n-9($21.9\%$), and 18:1n-7($3.5\%$) and polyenoic fatty acids of them were linoleic(18:2n-6, $14.2\%$), eicosapentaenoic(20:5n-3, $3.5\%$), and docosahexaenoic acid(22:6n-3, $8.3\%$). The compositions of fatty acid in the liver lipids were affected by the tunic extract levels during the feeding. The percentage of monoenoic acids in extract diets was decreased, and that of n-3PUFA was increased during feeding 2 weeks. But the n-3PUFA contents were decreased in 4 weeks. The 20:4n-6 content in rainbow trout fed extract diet was higher than that in the control and pink diet groups. The rainbow trout fed with ascidian tunic extracts showed an increase of essential fatty acids in the fish tissue, compared to the control or pink diet feeding groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.632-637
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• 2001

Components of polysaccharides isolated from ascidian tunic were measuerd by gel filtration, electrophoresis and chemical analyses. The sulfated polysaccharides consisted in sulfate, protein, uronic acid and amino sugars. Hexosamines were composed of arabinose, xylose, glucose, galactose, glucuronic acid, N-acetylgalactosamine and N-acetylglucosamine by gas chromatography analysis. The galactose was predominant hexose after autoclave and nutrase digestion followed by DEAE-cellulose ion exchange chromatography and gel-permeation chromatography on Sephadex G-100 and G-25. FT-IR spectra of isolated polysaccharides from ascidian tunic and standard chondroitin sulfates have similar functional groups of the type of vibration and frequency. Molecular weight of isolated polysaccharides by autoclave represented more than 40 kDa by polyacrylamide gel electrophoresis. But the neutrase treatment group divided into three band. The highest molecular band group was shown more than 100 kDa, and the two low molecular band group were shown about 22 kDa and 5 kDa, respectively, compare to standard materials.