• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1464-1470
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• 2005

To assure the safety of the major edible seaweeds, we collected the 176 samples of seaweeds such as laver(Porphyra sp.), sea mustard (Undaria pinnatifida), sea tangle (Laminaria japonica) and sea lettuce (Enter-omorph sp.) from Korean coast. We investigated the contents of the trace metals in the edible seaweeds, and the values were expressed as the dry weight of sea weeds. The mean levels of the trace metals were high in the oder of Zn ($36.19{\pm}27.14 \;{\mu}g/g$), Mn ($28.75{\pm}28.03\;{\mu}g/g$), and Cu ($6.82{\pm}7.62\;{\mu}g/g$), which are necessary metals in the human body, and then followed by Cr ($1.54{\pm}2.07\;{\mu}g/g$), Ni ($1.29{\pm}2.57\;{\mu}g/g$), Pb ($0.89{\pm}1.11\;{\mu}g/g$), Cd ($0.72{\pm}0.80\;{\mu}g/g$) and Hg ($0.01{\pm}0.02\;{\mu}g/g$). The contents of Cd and Zn were high in the laver, Cr, Ni and Pb were detected highly in sea lettuce, and Hg was detected highly in sea tangle. Significant linear correlations were obtained among 28 different pairs of metals, some of them highly correlated (r>0.5, p<0.05),such as Ni-Mn, Zn-Ni, Cu-Pb and Cu-Zn in laver, Ni-Zn in sea mustard, Cu-Pb, Cu-Zn and Mn-Pb in sea tangle, and Ni-Cr in sea lettuce. And, the trace metal contents of seaweeds varied with parts and kinds of samples. The average weekly intakes of Hg, Cd and Pb from seaweeds were about $0.07{\~}3.57\%$ of PTWI (Provisional Tolerable Weekly Intakes) which has set by FAO/WHO to evaluate the safeties of trace metals in food. Therefore, it was found that they showed very safe levels in the edible seaweeds.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3206-3210
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• 2013

This study focused on the matrix interference for the qualitative and quantitative analysis of inorganic arsenic species in seaweed by ion chromatography (IC) combined with inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The matrix of seaweed has a significant effect on the determination of inorganic arsenic species. In particular, the retention times of inorganic arsenic species in the in the standard solution were different from those in seaweed because of the matrix interference. Thus, it was not suitable to use the chromatographic method for the determination of the arsenic species in seaweed. We investigated an alternative method for the determination of inorganic arsenic species in seaweed. The method was applied for the seaweed samples such as laver, green laver, sea tangle and sea mustard. The sample extraction methods of the arsenic species were also investigated in this study.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.62-67
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• 2008

The present study was carried out to evaluate the physiological effects of seaweed supplementation on blood glucose levels, lipid profile, and antioxidant enzyme activities in subjects with type 2 diabetes mellitus. Subjects were randomized into either a control group or a seaweed supplementation group. Pills with equal parts of dry powdered sea tangle and sea mustard were provided to the seaweed supplementation group three times a day for 4 weeks. Total daily consumption of seaweed was 48 g. We found that total dietary fiber intake was 2.5 times higher in subjects receiving seaweed supplementation than in the control group. Accordingly, fasting blood glucose levels (p<0.01) and 2-hour postprandial blood glucose measurements (p<0.05) were decreased significantly in those ingesting seaweed. Furthermore, the serum concentrations of triglycerides were decreased and high-density lipoprotein cholesterol was increased significantly in seaweed supplement group (p<0.05). However, the concentrations of total cholesterol and low-density lipoprotein cholesterol were not affected by seaweed supplementation. The level of thiobarbituric acid reactive substances in erythrocytes was significantly lower with seaweed supplementation compared to controls (p<0.05). Catalase and glutathione peroxidase activities with seaweed supplementation were higher than the controls (p<0.05), but superoxide dismutase activity was not affected. We, therefore, conclude that ingestion of seaweed influences glycemic control, lowers blood lipids, and increases antioxidant enzyme activities.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.388-393
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• 1998

This study was performed to investigate the influence of vadrious dietary fiber sources such as mugwort, apple, sea mustard, butterbur on the intestinal in aged rats. Nine groups of aged rats (12months after weanling) were fed each experimental diet containing 5% and 15% dietary fibers for 4 weeks. The contents in large intestine of aged rats used for the measurement of intestinal microflora. Total viable counts and the numbers of Bifidobacterium, Lactobacillus, Clostridium, E. coli and Staphylococcus were determined by nonselective medium and various selective media. The intake of dietary fiber sources employed did not show any differece in the number of total microorganisms, Lactobacillus and Bifidobacterium. It was remarkable that Clostridium perfringens appeared in the colon of aged rats. The prpulations of Peptococcus and Clostridium were significantly larger in the apple 5% group than in other dietary fiber groups while the number of Staphylococcus was significantly smaller in the dietary fiber groups than in cellulose group. And the Streptococcus populations decreased in the mugwort 15% group. Accordingly, the mugwort 15% group is effective in improving intestinal flora of aged rats.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.80-81
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• 2000

미역(Sea mustard, Undaria pinnatifida)은 옛부터 임산부나 환자들에게 영양식으로 공급되어 온 우리나라의 전형적인 해조류이다. 미역에는 Ca, Fe, I등과 같은 무기질이 풍부할 뿐만 아니라(립원, 1975; 전중) 미역의 세포막 구성성분으로 다량 존재하는 알긴산은 콜레스테롤 배출작용, 중금속(Cd), 방사능 물질(Sr)의 체내 흡수 억제 및 배출 작용과 정장작용 등이 있는 것으로 보고되고 있으며(태전, 1987; Suzuki et al., 1993), 비만을 방지하기 위한 dietary fiber 식품으로서 각광을 받고 있다(홍소, 1984). 그리고 미역과 같은 갈조류에 존재하는 fucoidan은 항암효과가 있는 것으로 알려져 있다(Yamamoto and Maruyama, 1983; Sakagami, 1983). 이처럼 미역은 열량보다는 건강 및 약리적으로 우수한 식품임에도 불구하고 계속적인 내수소비 및 대일 수출감소로 재고가 매년 누적됨에 따라 미역 양식산업의 채산성은 날로 악화되어 가고 있는 실정이다. (중략)

• Nuclear Engineering and Technology
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• v.14 no.3
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• pp.116-121
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• 1982

The uptake and retention of strontium-90 from seawater by the seaweed Undaria pinnatifda(sea mustard) varied depending on the plant part, exposure time, salinity, contents of stable strontium and calcium, and presence of chelating agent in the seawater. The concentration factors attained at equilibrium were in the range of 50 and it was evident that the bioaccumulation was largely due to the adsorption of the radionuclide on the surface of seaweed.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.272-272
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• 2017

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Analytical Science and Technology
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• v.20 no.3
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• pp.227-236
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• 2007

This study was carried out to estimate the contents of heavy metals (Hg, Pb, and Cd) in seaweeds (n=169) which are closely related to food resources. The contents of heavy metals in the laver were found as follows; Hg was highly detected in the east coastal area ($0.0509{\pm}0.0635mg/kg$), Pb in the south coastal area ($0.0509{\pm}0.0635mg/kg$), Cd in the south coastal area ($1.3785{\pm}0.7754mg/kg$). In the sea mustard, Hg was highly detected in the south coastal area ($0.0152{\pm}0.0116mg/kg$), Pb in the east coastal area ($0.1633{\pm}0.2888mg/kg$), Cd in the south coastal area ($0.7141{\pm}0.4952mg/kg$). In the sea tangle, Hg was highly detected in the south coastal area ($0.0177{\pm}0.0118mg/kg$), Pb in the east coastal area ($0.0728{\pm}0.1025mg/kg$), Cd in the south coastal area ($0.1640{\pm}0.1253mg/kg$). In the sea lettuce, Hg, Pb, and Cd were highly detected from the west coastal area. In the fusiforme, Hg and Cd were highly in the west coastal area, Pb in the south coastal area. In general brown algae showed the highest level of Hg, Pb, and green algae showed the highest level of Cd Additionally, the significant correlation was observed between Hg and Cd (r=0.513, p<0.01), between Cd and Pb (r=0.420, p<0.05). The weekly average intakes of Hg, Pb and Cd from seaweeds takes about 0.17~10.30 % of PTWI (Provisional Tolerable Weekly Intakes) that FAO/WHO Joint Food Additive and Contaminants Committee has set to evaluate their safeties.