• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.556-560
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• 1998

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

• The Research Journal of the Costume Culture
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• v.22 no.6
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• pp.890-898
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• 2014

This study focuses on the effects of dyeing conditions and mordanting conditions, changes of colorfastness, antibacterial properties and UV protective of silk fabric dyed with Laminaria japonica extracts. A natural colorant was extracted from Laminaria japonica using distilled water as extractants. According to the results, maximum dye uptake (K/S) were obtained at 100% V/V colorant concentration, $80^{\circ}C$, 60 min and pH 2. Silk fabric was dyed with Laminaria japonica extract at $80^{\circ}C$ for 60 min with pre-treatment or post-treatment of various metal salts as mordants. The Laminaria japonica extracts produced yellow hue on silk fabric in pre-mordanting and manifested green yellow hue mordanted with $CuSO_4$ in post-mordanting method. Mordant $CuSO_4$ for silk fabric was found to give good light fastness (rating 4). UV protection property did not increase significantly upon mordanting.

• Korean Journal of Oriental Medicine
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• v.13 no.3
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• pp.11-20
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• 2007

Haedae(海帶, haidai) is representative herb from seaweeds, but its origin is still confusing. Thus we analyzed its origin on the basis of classics of oriental medicine. The scientific name of Haedae corresponds to Zostera marina, according to the folkloric use. But, it is Laminaria japonica, according to its habitat, morphological feature, and the korean name on the medical books in Joseon since 17c. In the remote past, it seemed that two groups were segragated by the name of Zostera marina Haedae and Laminaria japonica Haedae. However, it is thought that this two trends were mixed up when medical knowledge was compiled in Song Dynasty era. Documental support inclined to Laminaria japonica, but it is too early to conclude that Laminaria japonica is the Haedae. To prove this hypothesis, further study is required to investige whether Laminaria japonica or Zostera marina has mentioned efficacies of Haedae used for the treatment of wen, San syndromes, edema, scrofula, etc. And we have need of research that solve the origin problem of Gonpo(Laminariae thallus) on the assumption that Laminaria japonica is Haedae.

• Journal of Pharmaceutical Investigation
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• v.33 no.2
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• pp.113-120
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• 2003

Drug interactions with food, on occasion, lead to serious nutritional and functional changes in the body as well as alternations of pharmacological effect. It, therefore, should be necessary to take drug interactions with food into consideration for effective and safe therapeutics. Diabetes mellitus is a heterogeneous group of disorders characterized by abnormal glucose homeostasis, resulting in hyperglycemia, and is associated with increased risk of micovascular, macrovascular, and neuropathic complications. However, the precise mechanism of diabetes mellitus remains unclear. Three basic objectives in the care of diabetic patients are maintaining optimal nutrition, avoiding hypo- or hyperglycemia and preventing complications. The purpose of this study was to investigate thε effect of Laminaria japonica diet on the absorption, distribution, metabolism and excretion of glipizide which are frequently used in the treatment of diabetes. Diabetic rats induced by streptozotocin were employed in this study. Blood concentrations of oral hypoglycemic agents were measured by HPLC and resultant pharmacokinetic parameters were calculated by RSTRIP. The mechanisms of drug interaction with food were evaluated on the basis of pharmacokinetic parameters such as $k_{a},\;t_{1/2},\;C_{max},\;t_{max}$ and AUC. Administration of glipizide in normal rats treated with Laminaria japonica diet showed significant increase in AUC, $k_{a},\;t_{1/2},\;t_{max}$ and decrease in $C_{max}$, compared to those without Laminaria japonica diet. This might result from adsorption of glipizide on components of Laminaria japonica, causing delayed absorption. Administration of glipizide in diabetic rats treated with Laminaria japonica diet showed significant increase in $t_{1/2}\;and\;t_{max}$, and decrease in $C_{max}$, compared to those without Laminaria japonica diet. This might also result from adsorption of glipizide on components of Laminaria japonica, causing delayed absorption and flattened blood concentration of glipizide. The oral glucose test showed that Laminaria japonica diet could lower blood glucose level probably through either inhibiting the activity of disaccharidases, intestinal digestive enzymes, or delaying the absorption of glucose. More studies should be followed to fully understand pharmacokinetic changes of glipizide caused by long-term Laminaria japonica diet.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• ALGAE
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• v.27 no.1
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• pp.21-32
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• 2012

We report an oxidative burst triggered by prostaglandin $A_2(PGA_2)$ in the brown algal kelp Laminaria digitata, constituting the first such discovery in an alga and the second finding of an oxidative burst triggered by a prostaglandin in a living organism. The response is more powerful than the oxidative burst triggered by most other chemical elicitors in Laminaria. Also, it is dose-dependent and cannot be inhibited by diphenylene iodonium, suggesting that another source than NAD(P)H oxidase is operational in the production of reactive oxygen species. Despite the very strong oxidative response, rather few effects at other levels of signal transduction pathways could be identified. $PGA_2$ does not increase lipolysis (free fatty acids) in Laminaria, and only one oxylipin (15-hydroxyeicosatetraenoic acid; 15-HETE) was found to be upregulated in Laminaria. In a subsequent set of experiments in the genome model Ectocarpus siliculosus, none of 5 selected candidate genes, all established participants in various stress responses, showed any significant differences in their expression profiles.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.237-240
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• 2006

Seventy-one marine bacteria decomposing sea tangle (Laminaria japonica) into single cell detritus (SCD) were isolated from sea water, sea tangle, sea mustard (Undaria pinnatifida), sea urchin (Anthocidaris crassispina), star fish (Acanthaster planci), and turban cell (Batillus cornutus), among which 14 strains decreased cutting strength of sea tangle and had alginate-degrading activity. Marine bacterium No. 34 isolated from turban cell showed lowest cutting strength of sea tangle, strongest alginate-degrading activity, and produced high content of $5-10\;{\mu}m$ SCD from sea tangle. This strain was identified as Vibrio sp. based on morphological, physiological, and biochemical characteristics and named as Vibrio sp. YKW-34.

• Applied Chemistry for Engineering
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• v.21 no.2
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• pp.154-161
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• 2010

In the study, the effect of acid and salt concentrations during the production of bio-ethanol from various brwon-algae raw materials was investigated. Especially, the possibility of the conversion of various polysaccarides contained in Laminaria japonica was studied. Bio-ethanol was produced by Saccharomyces cerevisiae KCCM1129 strains in Laminaria japonica. The maximum bio-ethanol production of 2.09 g/L using heat-treatment of Laminaria japonica was achieved. The optimum concentration for reducing sugar conversion by Laminaria japonica was found to be 3.95 g/L at the HCl concentration of 0.1 N. But bio-ethanol production was higher than the case without the non-acid pretreatment. Among the various polysaccharides, only mannitol produced maximum 3.09 g/L bio-ethanol. In case of laminaran, the ethanol was produced only at 0.15 g/L only in 0.1 N HCl pretreatment medium and cell growth was higher than other pretreatment.

• KSBB Journal
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• v.26 no.2
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• pp.112-118
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• 2011

Contents of amino acids, vitamins, and minerals as well as its antioxidant activitiy of Laminaria japonica water extract have been analyzed for preparation of functional foods and cosmetic products. From the analysis of total amino acids, eighteen kinds of amino acids were found in the water extract of Laminaria japonica. Among total amino acids, the order of contents was glutamic acid (2.07 mg/g), alanine (0.51 mg/g), aspartic acid (0.44 mg/g), glycine (0.34 mg/g), and valine (0.34 mg/g). In case of free amino acids, glutamic acid (0.95 mg/g), prolin (0.54 mg/g), aspartic acid (0.44 mg/g), leucine (0.07 mg/g), and phenylalanine (0.07 mg/g) were dominant compositions. Vitamin E was only detected in water extract of Laminaria japonica. The mineral contents were as follows: K 752.60 mg, Na 259.20 mg, Ca 80.20 mg, P 29.50 mg, and Fe 8.32 mg based on 100 g Laminaria japonica water extract. The nitrite scavenging activity of the extract were gradually increased with the extracts contents to 86.2% at concentration of 100 mg/mL and DPPH radical scavenging activity of the extracts were 86.4% at concentration of 50 mg/mL.

• Journal of Pharmaceutical Investigation
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• v.33 no.3
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• pp.171-178
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• 2003

Drug interactions with food, on occasion, lead to serious nutritional and functional changes in the body as well as alterations of pharmacological effect. It, therefore, should be necessary to take drug interactions with food into consideration for effective and safe therapeutics. Diabetes mellitus is a heterogeneous group of disorders characterzed by abnormal glucose homeostasis, resulting in hyperglycemia, and is associated with increased risk of microvascular, macrovascular, and neuropathic complications. However, the precise mechanism of diabetes mellitus remains unclear. Three basic objectives in the care of diabetic patients are maintaining optimal nutrition, avoiding hypo- or hyperglycemia and preventing complications. Laminaria japonica is a brown macroalgae which can be used as a functional diet due to high content of diatery fiber. The purpose of this study was to investigate the effect of Laminaria japonica diet on the pharmacokinetics of metformin which are frequently used in the treatment of diabetes. Diabetic rats induced by streptozotocin were employed in this study. Blood concentrations of oral hypoglycemic agent, metformin, were measured by HPLC and resultant pharmacokinetic parameters were calculated by RSTRIP. The mechanisms of drug interaction with food were evaluated on the basis of pharmacokinetic parameters such as $k_{a},\;t_{1/2},\;C_{max},\;t_{max}$, and AUC. Administration of metformin in normal and diabetic rats treated with Laminaria japonica diet showed significant decrease in AUC, $C_{max},\;and\;k_a$, and increase in $t_{max}$, compared to those with normal diet. This might result from adsortion of metformin on components of Laminaria japonica, causing delayed absorption. The oral glucose test showed that Laminaria japonica diet could lower blood glucose level probably through either inhibiting the activity of disaccharidases, intestinal digestive enzymes, or delaying the absorption of glucose. More studies should be followed to fully understand pharmacokinetic changes of metformin caused by long-term Laminaria japonica diet.