• Asian Pacific Journal of Cancer Prevention
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• v.17 no.12
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• pp.5071-5074
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• 2016

Background: Azoxymethane (AOM) is a well-known colon cancer-inducing agent in experimental animals via mechanisms that include oxidative stress in rat colon and liver tissue. Few studies have investigated AOM-induced oxidative stress in rat liver tissue. Red seaweeds of the genera Hypnea Bryodies and Melanothamnus Somalensis are rich in polyphenolic compounds that may suppress cancer through antioxidant properties, yet limited research has been carried out to investigate their anti-carcinogenic and antioxidant influence against AOM-induced oxidative stress in rat liver. Objective: This study aims to determine protective effects of red seaweed (Hypnea Bryodies and Melanothamnus Somalensis) extracts against AOM-induced hepatotoxicity and oxidative stress. Materials and Methods: Sprague-Dawley rats received intraperitoneal injections of AOM, 15 mg/kg body weight, once a week for two consecutive weeks and then orally administered red seaweed (100 mg/kg body-weight) extracts for sixteen weeks. At the end of the experiment all animals were overnight fasted then sacrificed and blood and liver tissues were collected. Results: AOM treatment significantly decreased serum liver markers and induced hepatic oxidative stress as evidenced by increased liver tissue homogenate levels of nitric oxide and malondialdehyde, decreased total antioxidant capacity and glutathione, and inhibition of antioxidant enzymes (catalase, glutathione peroxidase, glutathione S-transferase, glutathione reductase and superoxide dismutase). Both red seaweed extracts abolished the AOM-associated oxidative stress and protected against liver injury as evidenced by increased serum levels of liver function markers. In addition, histological findings confirmed protective effects of the two red seaweed extracts against AOM-induced liver injury. Conclusion: Our findings indicate that red seaweed (Hypnea Bryodies and Melanothamnus Somalensis) extracts counteracted oxidative stress-induced hepatotoxicity in a rat model of colon cancer.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.685-693
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• 2015

In this study, we found that it is necessary to use the relatively new resource from seaweed extracts to extract and process pulp and create a local brand that can contribute to the local fishermen, development of new bio material, establishment of natural infrastructure, and acquisition of foreign investment. This study's seaweed pulp separation process is very overwhelming as seaweed is a compound of glycoside and polysaccharide. Nevertheless, we intend to develop a purification process and introduce applied technology to explore a new applied technology of pulp process. Once this technology is fully developed and mass produced, it would contribute to greater exports and increasing income level for the local fishermen. The ultimate goal of this study is to gather technical data from the first and second years of application, apply seaweed pulp to increase bio effect, and develop new functional bio-plastic packaging material, raw material, and samples with special characteristics of high molecules.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.599-609
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• 2012

The objective of this research is to reuse and recycle the oyster shell wastes as a useful of antioxidant beads for foodstuff preservation through the treatment of oyster shell and seaweed pulp. This research is divided into two parts. In the first, designing and preparation of pilot scale condition was accomplished. The second part dealt with establishing the optimized manufacturing condition for [A],[B],[C-a],[C-b] compounds, and analyzing these products. The pilot scale preparation was composed of modify synthesized seaweed pulp / Cl-starch and it's various bead form were prepared with various weight ratios using polar protic solvents. In addition, with increased seaweed pulp content in the blends, antibacterial property values of seaweed pulp/Ag-oyster shell blend was decreased, however, the antioxidant and bead's solidity properties increased.

• Korean Journal of Environmental Biology
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• v.32 no.4
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• pp.306-310
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• 2014

The brown seaweed Sargassum fusiforme is an edible and highly valued in Korea. During the summer season, phytal organisms graze heavily on young algal blades and holdfastsof the species and substantially reduce harvestable biomass. Here, in this study, we investigated the effects of pH (range: 2~13) and salinity (range: 0~44 psu) on the removal of two major phytal animals, Caprella scaura and Gammaropsis utinomi, associated with S. fusiforme. We also examined the optimum quantum yield (Fv/Fm) of algae in the same experimental conditions to quantify the tolerance of algae to acid and salinity treatments. It was observed that the phytal animals showed more than 80% mortality at pH lower that pH 4 and the extreams of salinity (0~10 psu and 44 psu) after a 5 min of immersion. However, the quantum yield of S. fusiforme was not significantly different from controls within the pH 3~11 range, and the 0~44 psu salinity range. Precisely, if the pH and salinity conditions outside these ranges were used in comercial Sargassum culture, the removal of the animal species would be higher, but with reduced quantum yield of algae. Taken together, our study results indicated that the pH and salinity treatments could allow multiple harvests from the same holdfast of S. fusiforme.

• Journal of Life Science
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• v.16 no.6
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• pp.1044-1051
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• 2006

The barren ground is an abnormal phenomenon of coastal ecosystem in which seaweeds, are destroyed and mostly replaced by the coralline algae containing the calcium carbonate components. To restore the seaweed forest, We have exerted an effort in the local areas, Samchuck, Korea, where barren phenomena are profound. Two methods of seaweed forest construction developed in the present study are underwater longline and seed transplantation for the brown seaweed Costaria costata, a fast growing edible seaweed. The sizes of C. costata attached on the underwater longline were $96.7{\pm}2.2mm$ of blade length and $83.6{\pm}7.7g$ of blade weight in April. Thereafter the sizes declined from May. Similar pattern was obtained from in the transplantation method with maxima of $90.4{\pm}15.8mm$ and $70.1{\pm}31.7g$ for blade length and weight, respectively in April. It appeared totality maturation from two methods in May. This maturation time is the same like that of wild C. costata.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.4
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• pp.553-559
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• 2020

Seaweed(Laver), Korea's largest export product, is currently focused on mass production due to the market situation in Korea. This naturally led to a decrease in the quality of seaweed. Therefore, in this paper, the present method was produced and tested by changing the way of adjusting the ratio of seaweed mixing, which was dependent on the user's sense and experience in the production of seaweed. In addition, I developed an embedded measurement system that can determine the concentration of a mixture of gold in real time based on primary image information obtained through an IR LED lamp that generates a light source and a photo sensor that detects concentration. By collecting and storing precise data in real time, it is easier to cope with the previous year's data in a work environment that is repeated every winter.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.937-942
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• 2004

Physicochemical properties and mineral composition of seaweed salts prepared by incineration and osmotic dehydration methods were determined. As the incineration temperature increased, yield of seaweed salts, insoluble solids, pH, alkalinity, and oxidation-reduction potential (ORP) decreased. Alkalinity of salt prepared with sea tangle was higher than that of sea mustard. ORP decreased by incineration above $700^{\circ}C$, and was lower in salt with sea tangle. As incineration temperature increased, amounts of K and Ca in seaweed salt increased, whereas that of Mg decreased. Potassium and Ca contents of seaweed salt increased remarkably compared with those of common salt. Potassium content of sea tangle salt was higher than that of sea mustard. As incineration time increased, yield of seaweed salts, insoluble solid content, and pH decreased, whereas ORP of the salt increased. Potassium content of seaweed salt with incineration time, while Ca and Na contents decreased after incineration of 8 and 4 hr, respectively. Yield of seaweed salt by osmotic dehydration increased as immersion time in sea water increased. pH of salt from sea mustard was higher than that of sea tangle. ORP of seaweed salt dried three times was -128.8 mV, significantly lower than that of salt prepared by incineration method. As sea water immersion time increased, Mg content of seaweed salt increased significantly, while Ca content decreased. Potassium content of seaweed salt was higher in sea tangle salt. In case of salt prepared by incineration of residuals, pH increased with immersion time but ORP decreased.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.101-107
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• 1973

1) For the purpose of preparation of food and fodder yeasts from nonedible seaweed, two suitable Candida yeasts have been isolated from seaweed compost. 2) They had the ability of fermenting galactose, sucrose and glucose, and could not ferment maltose and mannit, but could assimilate mannit. 3) NaCl concentration from 1 to 2% had no remarkable effect on growth of yeast and the optimum pH was $4{\sim}5$. 4) In the acid hydrolyzate of brown seaweed (Ecklonia cava Kjellman, Sargassum fulvellum AGARDH) an amorphous deposit was produced during storage after neutralization of media and its removal always delayed yeast growth, but addition of $(NH_4)_2SO_4$ and $NaH_2PO_4$ to media could increase the assimilation of reducing sugar and yeast yield. 5) $Co^{60}$ gamma ray irradiation (dose rate : 1 Mrad/hr, BNL shipboard irradiator) of seaweed had not so much effect on the hydrolysis of carbohydrates and nitrogen compounds in seaweed but could increase the yeast production from seaweed hydrolyzate. 6) The yeast yield was $7{\sim}8$ g of dry yeast per 100 g of seaweed by cultivation with jar fermentor.