• 한국해양바이오학회지
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• 제4권1호
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• pp.11-14
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• 2010

The genus Porphyra, consisting of 133 species includes several economically valuable species (i.e. P. yezoensis, P. tenera, P. pseudolinearis etc.). They are predominantly consumed and cultivated in East Asian countries such as Japan, Korea and China, and they are regarded as a big commercial market today. In addition to the industrial importance, P. yezoensis is currently regarded as a feasible candidate for a model plant in marine biotechnology, therefore there are a wide range of studies being undertaken: strain-preservation, development of mutant strains and genetic analysis and exhaustive molecular analysis including EST and macro/micro array. Focusing on the activities of our research group, current situation and future perspectives in marine biotechnological studies using P. yezoensis will be discussed in this mini review.

• 한국식품영양과학회지
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• 제25권6호
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• pp.1069-1073
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• 1996

해조류의 기능특성 해석의 일환으로 해조류 중 갈조류인 미역 (Undaria pinnattnda), 감태 (Ecklonia stolonifera), 곰피(Ecklonia cava), 다시마(Laminaria japonica) 및 모자반(Sargussum fulvellum)과 녹조류인 청각(Codium fragile), 파래(Enteromorpha compressa) 및 홍조류인 김(Porphyra tenera)등을 시료로 하여, 생체내 퓨린대사에서 xanthine 및 hypoxanthine으로 부터 요산을 형성, 혈액 중 이상 고요산 증상에 의하여 신장질환 및 통풍을 유발하는 효소인 xanthine oxidase 저해작용에 대하여 살펴 본 결과, 갈조류의 다시마과 Ecklonia 속인 감태와 곰피가 가장 높은 저해율을 나타내었으며, 용매 추출물에 있어서는 diethyl ether>ethyl acetate>chloroform>수용성 획분의 순으로 나타났다. 또한 xanthine oxidase 저해작용이 가장 높은 감태 diethyl ether 추출물을 silica gel column chromatography, thin layer chromatography 및 HPLC를 통하여 xanthine of idase 저해 인자를 분리한 결과, xanthine oxidase 저해작용이 가장 강한 활성성분은 420, 456, 467nm에서 흡수파장을 가지는 물질로서, 이는 siphonaxanthine인 것으로 추정되었다.

• Preventive Nutrition and Food Science
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• 제18권2호
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• pp.139-144
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• 2013

Laver, a red algae belonging to the genus Porphyra, is one of the most widely consumed edible seaweeds. The most popular commercial dried laver species, P. tenera and P. haitanensis, were collected from Korea and China, respectively, and evaluated for proximate composition, amino acids, minerals, trace heavy metals, and color. The moisture and ash contents of P. tenera and P. haitanensis ranged from 3.66~6.74% and 8.78~9.07%, respectively; crude lipid and protein contents were 1.96~2.25% and 32.16~36.88%, respectively. Dried lavers were found to be a good source of amino acids, such as asparagine, isoleucine, leucine, and taurine, and ${\gamma}$-aminobutyric acid. K, Ca, Mg, Na, P, I, Fe, and Se minerals were selected for analysis. A clear regional variation existed in the amino acid, mineral, and trace metal contents of lavers. Regular consumption of lavers may have heath benefits because they are relatively low in fat and high in protein, and contain functional amino acids and minerals.

• 한국수산과학회지
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• 제43권2호
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• pp.169-173
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• 2010

This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

• 한국수산과학회지
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• 제1권1호
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• pp.19-30
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• 1968

1965년 9월 26일부터 1966년 2월 12일 까지의 사이에 여천군 화정면 개도 양식장에서 세올발의 양식 실험을 한 결과를 다음과 같은 발의 파손율, 김의 착생밀도와 성장관계 및 채취양 등에 관한 자료를 얻을 수 있었다. 1. 세올발은 보통지네발에 비해서 파손율이 적으며 9월 26일부터 익년2월 1.2일 사이에 지네발의 발쪽은 $35.3\%$가 파손되었고 세올발은 $9.8\%$가 파손되었다(Table 5). 2. 김의 착생밀도, 성장도 및 채취양은 선단부가 가장 좋았고 기단부, 중단부의 순으로 나빠 져간다. (Table 6, Figs.7-8) 3. 풍파가 조용한 곳에서는 채취양, 부착밀도, 분장조성으로 봐서 지네발이 더 좋겠으나 풍파가 비교적 많아서 발의 파손율이 많은 곳에서는 세올발이 우세하다고 하겠다.

• 한국식생활문화학회지
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• 제38권2호
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• pp.112-118
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• 2023

Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility as health foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of seaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells against hydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 ㎍/mL did not cause any cell toxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera (Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production of intracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i) extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findings indicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.

• Preventive Nutrition and Food Science
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• 제19권1호
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• pp.40-48
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• 2014

Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 mg gallic acid equivalent (GAE)/g extract to 32.14 mg GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 mg catechin equivalent/g extracts to 1.75 mg catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner ($100{\sim}1,000{\mu}g/mL$). The radical scavenging activities of $37^{\circ}C$ and $100^{\circ}C$ water extracts were lower than that of a $37^{\circ}C$ 70% ethanol extract. The highest radical scavenging capacity was observed in the $37^{\circ}C$ 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.

• ALGAE
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• 제22권1호
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• pp.45-52
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• 2007

An intertidal marine benthic algal vegetation and vertical distribution at Kangnung and it’s vicinity, the eastern coast of Korea was investigated to clarify the community structure and vertical distribution by quadrat method. Marine algae identified from the area were 116 species; 15 green, 31 brown and 70 red algae. The dominant species were Ulva pertusa, Codium fragile, Undaria pinnatifida, Dictyota dichotoma, Gelidium amansii, Corallina pilulifera, Carpopeltis affinis, Grateloupia filicina, Pachymeniopsis elliptica and Chondrus ocellatus at study sites. The vertical distribution of intertidal marine algae was divided into three distinct zones. They were characterized by Porphyra tenera at the upper, Enteromorpha spp. and Ulva pertusa at the middle, and Sargassum thunbergii, Hizikia fusiformis and Pachymeniopsis elliptica at the lower zones, respectively. The vertical distribution of subtidal zone algae were characterized by Laminaria spp. at 15m depth and Kjellmaniella crassifolia at 15 to 25 m depths, whereas Agarum cribrosum was dominant at the lower zone than 25 m depth.

• 한국식품조리과학회지
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• 제30권4호
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• pp.472-479
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• 2014

The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

• 한국조리학회지
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• 제23권7호
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.