• 한국식품영양학회지
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• 제11권5호
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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).

• 복식문화연구
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• 제22권6호
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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.

• 한국한의학연구원논문집
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• 제13권3호
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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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• 제33권2호
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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.

• 한국식품영양학회지
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• 제25권4호
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• pp.922-929
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• 2012

다시마 분말을 밀가루 중량에 대해서 3%, 5%, 7%와 9%의 비율로 첨가하여 제조한 스펀지 케이크의 물리적 관능적 특성을 검토해본 결과, 다시마 분말 첨가 스펀지 케이크의 수분함량은 첨가구간의 유의적 차이는 없었으며, 조단백질 함량은 대조구가 가장 낮았고, 다시마 분말 첨가량이 증가할수록 증가하였다. 조지방 함량은 대조구와 다시마 분말 첨가구 간의 유의적 차이가 없었다. 회분 함량은 대조구가 가장 낮은데 비해 다시마 분말 첨가량이 증가할수록 유의적으로 증가한 것을 볼 수 있었다. 다시마 분말 첨가 스펀지 케이크의 탄수화물 함량은 대조구와 첨가구 간의 유의적 차이는 없었다. 비중은 대조구가 가장 낮게 나타났으며, 대조구에 비해 다시마 분말 첨가군의 비중이 유의적으로 증가하는 것으로 나타났다. 굽기 손실은 대조구가 가장 낮았고, 9% 첨가구가 가장 높게 나타났으며, 반죽 수율은 대조구가 가장 높았고, 9% 첨가구가 가장 낮았다. 다시마 첨가에 의하여 케이크의 색은 다소 어둡고 푸른색을 띄는 변화를 보였다. 밝은 정도를 나타내는 L값은 대조군이 다른 첨가군들에 비해 유의적으로 높게 평가되었고, 다시마 첨가량이 증가할수록 유의적으로 감소하여 다시마 분말 9% 첨가구가 가장 어두운 색을 나타내었다(p<0.05). 적색도를 나타내는 a값도 다시마 분말 첨가량이 증가할수록 유의적으로 증가하였다. 황색도를 나타내는 b값은 다시마 분말 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). 다시마 분말 첨가량에 따른 스펀지 케이크의 texture 특성으로 경도(hardness), 탄력성(springiness), 응집성(cohesiveness), 점착성(gumminess), 씹힘성(chewiness), 회복탄력성(resilience)을 검토해본 결과, 3%, 5%와 7% 첨가구는 대조구와 비교하여 그 물리적 특성이 비슷하거나 큰 차이가 없었으나, 9% 첨가구의 경우 스펀지 케이크의 texture로서 바람직하지 않은 것으로 나타났다. 스펀지 케이크의 외관은 다시마 분말 첨가량이 증가할수록 부피와 높이가 감소하였으며, 가운데 부분이 약간 주저앉은 것을 확인할 수 있었다. 스펀지 케이크의 전반적 기호도, 색, 향기, 조직감, 맛에 대한 관능적 특성을 조사한 결과, 3%와 5% 첨가구에 대한 전반적 기호도와 맛에 대한 선호도가 높은 것으로 유의성(p<0.05) 있는 결과가 나타났다. 다시마 분말 첨가 스펀지 케이크의 개발 가능성 검토를 위해 다시마 분말을 다양한 수준으로 첨가한 케이크를 제조하여 물리적 관능적 특성을 검토해본 결과, 다시마 분말 3% 첨가 스펀지 케이크와 5% 첨가 스펀지 케이크가 물리적 특성과 관능적 특성을 모두 만족시킬 수 있는 첨가량임을 확인할 수 있었다.

• ALGAE
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• 제27권1호
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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.

• 한국식품과학회지
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• 제38권2호
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• pp.237-240
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• 2006

다시마(Laminaria japonica)를 기능성 식품소재로 활용하기 위한 예비단계로, 다세포의 다시마를 미립자의 single cell detritus(SCD)로 분해하는 해양세균을 해수, 다시마(Laminaria japonica), 미역(Undaria pinnatifida), 성게(Anthocidaris crassispina), 불가사리(Acanthaster planci), 소라(Batillus cornutus)로부터 분리하였다. 분리한 71개의 균주 중 다시마 조체의 연화능과 알긴산 분해활성을 동시에 가지는 균주는 14개이었으며, 균주 No. 34가 가장 강한 다시마 조체의 연화능과 알긴산 분해활성을 나타내었다. 균주 No. 34는 배양 15일 만에 다세포의 다시마를 미립자의 SCD 형태로 분해하였으며, 그 크기는 $5-10{\mu}m$이었다. 균주 No. 34는 vibrio sp.으로 동정되었으며, Vibrio sp. YKW-34로 명명하였다.

• 공업화학
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• 제21권2호
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• pp.154-161
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• 2010

본 연구는 갈조류인 다시마를 이용한 생물학적 바이오 에탄올 생산 과정에서 산 및 염 농도가 미치는 영향과 다시마에 포함된 다당류 성분 중 에탄올로 전환 가능한 유용 기질에 대해 연구하였다. 다시마를 이용한 에탄올 발효에는 Saccharomyces cerevisiae KCCM1129를 이용하였으며, 고압멸균기를 이용한 열 처리 다시마에서 최대 2.09 g/L의 에탄올 생산을 확인할 수 있었다. 산 전처리 과정을 통해 1.0 N HCl에서 최대 3.95 g/L의 환원당이 생성되었으나 에탄올 생산은 오히려 산 처리를 하지 않은 배지에서 더욱 높게 나타났다. 산 처리시 생성되는 염의 영향을 확인 결과 염 농도의 증가에 따라 에탄올 발효가 저해되는 것을 확인할 수 있다. 갈조류 주요 구성 다당류를 이용한 발효에서 mannitol만이 열처리에서 최대 3.09 g/L까지 에탄올로 전환 가능한 것으로 확인되었으며, laminaran의 경우 0.1 N HCl을 처리하였을 때 0.15 g/L의 소량의 에탄올 생산이 확인되었으며, 산 처리에서 세포 성장이 다른 기질에 비해 크게 증가하는 것으로 나타났다.

• KSBB Journal
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• 제26권2호
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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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• 제33권3호
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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.