• 한국수산과학회지
• /
• 제43권2호
• /
• pp.117-124
• /
• 2010

To examine the effective use of seaweeds, sea tangle (Laminaria japonica) was extracted with water and the resultant extracts were fermented with Saccharomyces cerevisiae. Four strains of S. cerevisiae were cultured in aqueous extracts from sea tangle. S. cerevisiae SC-2, which was isolated from a traditional Korean fermented food (Meju), was selected for further study based on the results of a sensory evaluation. No significant differences in proximate compositions, such as moisture, crude protein, crude fat, and crude ash, of the sea tangle extracts before and after fermentation were observed. The reducing sugar decreased as the fermentation period increased, and the contents of some free amino acids were also affected by S. cerevisiae SC-2 fermentation. However, the content of glutamic acid, which is a major taste compound in sea tangle extract, was not affected by fermentation for up to 36 hr by the SC-2 strain. To determine the antioxidant activity of fermented sea tangle extract (fermented for 36 hr by SC-2 strain), the radical scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and nitric oxide were investigated and xanthin oxidase inhibition assay was performed. The antioxidant activity increased by 8 to 35%. The greatest enhancement of antioxidant activity was seen in the superoxide radical scavenging assay with $100\;{\mu}g/mL$ of raw and fermented sea tangle extract. The anti-inflammatory activity of fermented sea tangle extract was also enhanced. The fermented sea tangle extract showed 34.2% inhibitory activity against nitric oxide synthesis versus 11.9% for raw sea tangle extract at $100\;{\mu}g/mL$ concentration. These results suggest that fermented aqueous extracts from sea tangle are a useful resources.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.59-67
• /
• 2008

In an effort to make a functional and stable yogurt, this study investigated the improvement effects of sea tangle extract and sea tangle yogurt on intestinal function. The intestinal improvement effect of the extract was measured by the charcoal meal transit method, employing Balb/C mice. And constipation relief was compared utilizing the loperamide-induced constipation method, employing SD rats. Charcoal meal transit was remarkably increased in the mice receiving sea tangle extract as compared to the controls. The constipation relief effects of the sea tangle and sea tangle yogurt were evaluated by measuring fecal amounts in the rats after adding them to water. The fecal contents increased remarkably in the sea tangle administered rat groups as compared to the control group. In addition, different yogurt samples were used to evaluate the characteristics of the sea tangle yogurt. During storage, pH slightly decreased in the yogurt with sea tangle as well as without. At the same time, acidity slowly increased as the storage duration increased. As time elapsed, the amounts of viable cells increased in both yogurts (with and without sea tangle). In the sensory evaluation, significant differences were shown between the sea tangle yogurt and the control for color, flavor, sweetness, and overall quality. Overall, based on the combined results of the intestinal function effects and sensory evaluation, the 0.25% sea tangle yogurt proved to be superior.

• Preventive Nutrition and Food Science
• /
• 제5권4호
• /
• pp.219-224
• /
• 2000

Dieary effects of sea tangle on immune functions were investigated in diabetic mice. Four groups of ICR mice weighing 33.36$\pm$1.01 g were fed either an AIN-76 diet only (control), or with additional sea tangle powder, sea tangle water extract, and alginate at the level of 13.6%, 4%, and 1%, respectively by weight. Cellulose was omitted in sea tangle powder and alginate diets. After 10 days of feeding respective experimental diets, all mice were made diabetic by five consecutive intramuscular injections of streptozotocin (40mg/kg body weight per day) and fed the diets for four more weeks. Plasma IgG concentrations but not those of IgM were significantly higher in mice fed sea tangle powder, extract or alginate than those on the control diet. Plasma TNF$\alpha$ levels were, however, lower in those fed sea tangle power or water extract than control and alginate fed groups. TNF$\alpha$ releases from macro phages isolated from four groups and cultured with 5 $\mu\textrm{g}$/mL LPS for 24 hors showed a similar tendency to the results of plasma concentrations in the respective groups, but IL-1$\beta$ releases were not different among four groups. Lymphocyte proliferation in response to LPS (10$\mu\textrm{g}$/mL) measured using splenocytes cultured for 3 days was highest in the alginate fed group (594$\pm$38%) and those of sea tangle powder (536$\pm$47%) and extract (547$\pm$34%) fed groups tended to be higher than the control (523$\pm$30%). It is concluded that sea tangle contains immunomodulatory components besides alginate that could enhance humoral immunity of itself. The immunomodulatory effects of sea tangle constituents is regarded as beneficial for diabetic subjects.

• 한국식품영양학회지
• /
• 제12권5호
• /
• pp.484-489
• /
• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• 생명과학회지
• /
• 제11권5호
• /
• pp.476-482
• /
• 2001

다시마의 열수출물이 당뇨병의 치료에 효과가 있는지를 알아보기 위하여 alloxan으로 처리하여 실험적으로 당뇨병을 유발한 후 glucose의 초기 인산화에 관여하는 glu-cokinase와 hexokinase의 활성을 살펴본 결과 다음과 같은 결론을 얻었다. 1. Alloxan 주사에 의해 체중과 공복시의 glucose 및 insulin 분비가 증가되었으나, 다시마 투여에 의해 공복시의 insulin 분비가 유의성있게 감소하였으며 체중과 공복시의 glucose의 유의성은 없었으나 대조군에 비하여 감소하였다. 2. Alloxan 주사에 의해 혈청중 glucosecl가 정상군에 비하여 현저하게 증가되었으나 다시마 투여에 의해 현저히 감소되었다. Insulin 치의 상승과 분비 지연도 다시마 투여군에서는 정상군과 유사한 경향을 보였다. 3. Glucokinase와 hexokinase의 활성은 alloxan 주사에 의해 현저히 감소되었으나, 다시마 투여에 의해 유의성있게 상승되었다. 이상의 결과로 다시마는 alloxan으로 유발된 당뇨병에서 glcuose 인산화 glucokinase와 hexokinase의 활성을 증가시키는 것으로 나타나 당뇨병의 치료에 효과가 있는 것으로 여겨진다.

• Fisheries and Aquatic Sciences
• /
• 제13권1호
• /
• pp.12-17
• /
• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• Current Research on Agriculture and Life Sciences
• /
• 제17권
• /
• pp.79-83
• /
• 1999

국내 연안의 대표적인 갈조류인 다시마로부터 효과적인 알긴산을 추출하기 위해 다시마 추출액의 전처리 추출공정인 열수 추출공정, 당 또는 염첨가에 의한 추출 및 효소 첨가추출공정에 따른 다시마 추출액의 물성변화를 조사하였다. 열수 추출 및 효소 첨가 추출공정의 경우 추출시간이 증가할수록 점성이 증가함을 보였으며, 추출시간 l시간 이후부터는 비교적 완만한 증가치를 보였다. 당 또는 염첨가에 의한 추출공정시 첨가된 농도가 증가할수록 점성이 증가하였으며, EDTA-2Na의 경우는 첨가농도에 관계없이 매우 낮은 정성치를 나타내었다.

• 한국식품영양과학회지
• /
• 제31권2호
• /
• pp.322-328
• /
• 2002

메주와 다시마 그리고 이들 재료를 사용하여 자연발효에 의해 제조한 전통된장에 대한 일반성 분을 분석한 결과 기존의 된장에 비해 대부분의 무기물 함량이 증가하였다. 직접 변이원인 MNNG에 대한 항돌연변이 효과(200 $\mu\textrm{g}$/plate)에서 S. typhimurium TA100 균주에 대해 다시마 분말 5% 첨가 된장이 다른 첨가 농도보다 높은 97.0%의 억제효과를 나타내었다. 4NQO에서도 5%의 다시마 분말을 첨가한 된장이 S.typhimurium TA98 균주와 TA100 균주에 대해서 시료고농도 200 $\mu\textrm{g}$/plate에서 각각 60.2%와 69.1%로 다른 첨가군보다 높은 억제효과를 나타내었다. B($\alpha$)P에 대한 억제효과에 서는 시료의 농도 200$\mu\textrm{g}$/plate에서 TA98, TA100 두균주에 대하여 다시마 분말 5% 첨가 된장이 각각 71.7%와 87.3%로 다른 첨가군보다 높은 억제활성을 나타내었으며, TrP-P-1에 대해서는 두 균주가 시료고농도 200 $\mu\textrm{g}$/plate에서 각각 66.6%와 80.8%로 다른 다시마 분말 첨가 농도보다 높은 억제효과를 나타내었다. 암세포 성장억제 효과를 검토한 실험에서는 5% 다시마 분말을 첨가한 된장이 1 mg/mL에서는 A549가 55.4%, HepG2가 87.6% 그리고 KATOIII이 89.5%의 암세포 성장억제효과를 나타내었다.

• Food Science and Biotechnology
• /
• 제18권3호
• /
• pp.712-716
• /
• 2009

The purpose of this study was to investigate the effect of dietary supplementation of sea tangle (Laminaria japonica) on the blood glucose and lipid metabolism in streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into 3 groups fed control, sea tangle powder (15%, w/w), or sea tangle water extract (4%, w/w) diet. Diabetes was induced by a single injection of STZ (60 mg/kg, i.p.) in citrate buffer. The animals were fed each of the experimental diet for 13 weeks. Serum insulin was increased by dietary supplementation of sea tangle in diabetic rats. Dietary sea tangle reduced blood glucose level of diabetic rats compared to the diabetic rats fed control diet. Dietary sea tangle also reduced the serum total cholesterol, low density lipoprotein (LDL)-cholesterol, and triglyceride in the diabetic rats. While hepatic lipids were reduced, fecal excretion of lipids was increased by supplementation with dietary sea tangle in the diabetic rats. These results indicate that dietary sea tangle decreased blood glucose and improved lipid metabolism in STZ-induced diabetic rats and this effect might be exerted by increases in serum insulin and fecal excretion of lipids.

• 한국수산과학회지
• /
• 제46권5호
• /
• pp.546-551
• /
• 2013

This study examined the effects of the dietary inclusion of Porphyra and sea tangle Laminaria japonica on the growth, feed utilization, body composition, and plasma chemistry of juvenile Korean rockfish Sebastes schlegeli. Eight hundred and forty juvenile fish averaging 5.0 g were allocated 40 fish per tank to 21 180-L flow-through tanks. Seven experimental diets were prepared: control (Con) without additive, 0.5 and 1% Porphyra extract (PE), 3% Porphyra powder (PP), 0.5 and 1% sea tangle extract (STE) and 3% sea tangle powder (STP), referred to as PE-0.5, PE-1, PP-3, STE-0.5, STE-1, and STP-3, respectively. Each additive was included in the experimental diet at the expense of the same amount of wheat flour. Each experimental diet was fed to triplicate groups of fish. The experimental diets had no effect on the survival, weight gain or specific growth rate of the fish, feed consumption, feed efficiency ratio, protein efficiency ratio, protein retention, hepatosomatic index, condition factor, moisture or crude protein content of the entire body excluding the liver or moisture, crude protein or crude lipid content of the liver. None of the plasma parameters were affected by the experimental diets. Based on these results, the dietary inclusion of Porphyra and sea tangle did not affect the growth, feed utilization, body composition or plasma chemistry of juvenile Korean rockfish.