• Journal of Nutrition and Health
• /
• v.27 no.10
• /
• pp.988-995
• /
• 1994

This study was performed to investigate the influence of various dietary fiber sources(rice bran, Chinese cabbage, radish, apple, laver, sea mustard) on the intestinal microflora in rats. Eight groups of rats were fed each experimental diets containing 5% of total dietary fiber for 4 weeks. Total viable counts and the numbers of Bifidobacterium, Lactobacillus, Clostridium, E. coli and Staphylococcus were determined by nonselective medium and various selective media. The number of Bifidobacterium(p<0.01) was higher in the apple and sea mustard groups than those in the other groups and the number of Lactobacillus(p<0.01) was lower in the radish group. A decrease in the intestinal population of clostridium was shown in the sea mustard group. The E. coli(p<0.01) and Staphylococcus(p<0.01) populations decreased in the apple group compared with other groups. These findings suggest that the apple fiber and sea mustard fiber are effective in improving intestinal flora of rats.

• Journal of Nutrition and Health
• /
• v.30 no.5
• /
• pp.499-505
• /
• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.477-481
• /
• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.589-591
• /
• 1993

Effects of enzymatic hydrolysis of polysaccharides with using three commercial mixed enzymes (Ultrazyme, Celluclast, Viscozyme) were investigated on supernatant ratio, solid yields and viscosity of sea mustard extracts. The result showed that enzymatic hydrolysis prior to extraction increased the solids concentration up to 27.3% and the solids yield up to 14.0%. However the supernatant ratio after centrifugation of the sea mustard suspension was rather reduced. The viscosity of the extracts was significantly increased during initial enzymatic hydrolysis.

• KSBB Journal
• /
• v.7 no.1
• /
• pp.21-26
• /
• 1992

In order to examine the presence of brassinosteroid substance in sea mustard(Undaria pinnatifida), leaves of sea mustard were extracted with MeOH. The extract was purified by slovent fractionation, counter current distribution, silica gel adsorption chromatography, charcoal adsorption chromatography, Bondesil chromatography, and reverse phase HPLC, successively. The activity was monitored by the rice inclination test and its prescence could be confirmed in each purification step. Although sea mustard contained a less amount of the active substance than the vegetative tissue of higher plants, brassinosteroid was clearly present endogenously in sea mustard. We acknowledge that our work is probably the first publication reporting the presence of brassinosteroid in marine algae plants.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.1
• /
• pp.164-169
• /
• 1994

$Ca^{++}$ content and histochemical changes during processing Mooks prepared with sea mustard (Undaria pinnatifida) and sea tangle (Laminaria japonica) were studied. $Ca^{++}$ content of sea mustard Mook during gelation in $CaCl_2$ solution was not only increased fast, but also decreased fast during soaking in distilled water as comparing with that of sea tangle Mook. Both solubilization of the seaweeds by 1 % $K_2HPO_4$ and filtration of solubilized seaweed were decreased the extruding amount of $Ca^{++}$ from Mooks during soaking. The cell walls in sea mustard were likely irregular and ling, but those in sea tangle were regular and round shape. alginic acid was mainly occurred around cell walls. The alginic acid was gradually solubilized depending on heating and alkali treatment. Thus, the fillament cells in sea tangle were cut finely during processing Mook, while those in sea mustard were remained tolerably.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.716-721
• /
• 2012

This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.515-523
• /
• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Fisheries and Aquatic Sciences
• /
• v.25 no.3
• /
• pp.175-186
• /
• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.2
• /
• pp.196-203
• /
• 2023

We investigated the nutritional characteristics and antioxidant effects of sea mustard Undaria pinnatifida fractions from Gultongmeori in Taejongdae, Youngdo, Busan. Based on dry weight, the moisture, crude protein, crude lipid, crude ash, and crude fiber contents were 34.98%, 11.55%, 0.43%, 17.82%, and 3.45%, respectively. To evaluate the antioxidant effect, we used radical scavenging (DPPH and ABTS), reactive oxygen species (ROS) production measurement, and DNA oxidation assays. Total flavonoid and phenol contents were higher in the n-hexane fraction than in other fractions. The n-hexane fraction was more effective at scavenging free radicals than other fractions as assessed using DPPH and ABTS assays (P<0.05). The ROS production assay showed that all sea mustard fractions decreased H₂O₂ induced cellular ROS production compared to that seen in the control (P<0.05); however, the n-hexane fraction reduced cellular ROS production to a greater extent than the other fractions. Furthermore, the n-hexane fraction from Gultongmeori significantly inhibited genomic DNA oxidation. These results indicate that the antioxidant effect of sea mustard is associated with its high flavonoid and phenol content. This study proposes that processed food products supplemented with sea mustard can be developed as functional foods to promote health in the local population.