• 동아시아식생활학회지
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• 제19권1호
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• pp.38-44
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• 2009

The principal objective of this study was to determine the optimal mixing ratios of three different quantities of spirulina, salt and water for the preparation of Korean rice cake (Dukbokiduk) via response surface methodology on the basis of color, texture, and sensory test. The spirulina levels were tested in a range of $1{\sim}3%$, the water levels in a range of $15{\sim}25%$, and salt levels were tested a range of $0.5{\sim}1%$ by weight of rice powder. Taste was influenced most profoundly by the amount of added spirulina. Optimal taste was achieved with 1% of spirulina, 0.75% of salt and 20% water. Thus, the optimal mixing ratios of spirulina, salt, and water for Dukbokiduk were 1.0%, 0.57%, and 19.46%, respectively.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1657-1663
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• 2017

Cosmetic patches have recently been developed as skin products for personal care owing to rapid advances in the technology of delivery of active ingredients, moisture, and adhesiveness to skin. Alginate and Spirulina are typical marine resources used in cosmetic products. This research involved the development of a Spirulina extract-impregnated alginate nanofiber cosmetic patch supported by a polycaprolactone (PCL) nanofiber cover (Spi/Alg-PCL NF patch). In addition to the ability of alginate to affect moisture and adhesiveness to skin, the impregnation of Spirulina extract strengthened those abilities as well as its own bioactive effectiveness. All fabrication processing steps were undertaken in aqueous solution. The three components (alginate, Spirulina extract, and PCL) had no detected cytotoxicity in human keratinocyte cell-based examination. In addition, wetting the pre-dried patch on the skin resulted in the Spirulina extract being released within 30 min. The results indicate the excellence of the Spi/Alg-PCL NF patch as a skin-care cosmetic device.

• KSBB Journal
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• 제18권4호
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• pp.277-281
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• 2003

관형 광생물 반응기를 이용하여 반응기내로 들어가는 $CO_2$ 혼합기체의 농도와 유속에 따른 S. platenis 성장 특성을 분석하였다. S. platensis 성장 곡선을 분석한 결과 3% $CO_2$ 혼합기체를 150 ml/min의 유속으로 흘려 줄 때 가장 빠른 성장 특성을 보여 주었다. 반면 6% $CO_2$ 혼합기체 50 ml/min 경우는 본 실험 조건 중 S. platenis 성장에 유리하지 않음을 알 수 있었다. 시간에 따른 접종 배지의 pH 변화를 분석한 결과 관형 광생물 반응기내로 흘려주는 유속에 상관없이 $CO_2$ 혼합기체 농도에 따라 일정한 pH를 형성함을 알 수 있었다. 이는 접종 배지내에 일정하게 흘려주는 $CO_2$ 기체로 인해 배지내에 탄산염 시스템이 형성됨을 예측할 수 있었다. 또한 시간에 따른 비성장 속도를 분석한 결과 모든 실험 조건에서 지수성장기 동안 비성장 속도가 감소하는 경향을 보였으며 이는 광합성 미세조류인 S. platenis의 농도 증가가 오히려 관형 광생물 반응기로 복사되는 빛 에너지의 투과도를 약화시켜 S. platenis의 성장을 저해 한다고 볼 수 있다.

• Nutritional Sciences
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• 제7권3호
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• pp.165-173
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• 2004

This paper reviews the available published literature on the antioxidant, anti-inflammatory, and COX-2 inhibition properties of phycocyanin from Spirulina. The potential application of for the prevention and mitigation of such radical-induced chronic diseases like cancer and heart disease, and age-related degenerative diseases like Alzheimer＇s disease, Parkinson＇s disease, diabetes and other conditions are discussed based on the available evidence.

• 환경위생공학
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• 제13권1호
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• pp.174-184
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• 1998

Biosorption characteristics were investigated to discuss the use of agar entrapped Spirulina to remove of heavy metal ions from polluted waters. Agar immobilized algae were used as bioadsorbent in continuous reactor for heavy metal ions removal. The process solution contains Pb, Cu, and Cd as single ion and binary ions. In the adsorption of single heavy metal ions by agar immobilized Spirulina, the adsorption reached within 1hr and observed diffusion limitation differed from the free algal cell adsorption. The optimum pH for the adsorption of heavy metals was 4.5 but the influence of pH decreased less than that of free algal cell. Also, the adsorption characteristics of single heavy metal ions with agar immobilized Spirulina fitted the BET isotherm. Both of experiments of free algal cell and agar immobilized algae showed higher removal efficiency in the single ion solutions than binary ions solutions. The experimental results in the packed column with agar immobilized algae were over 90% of removal efficiency for the Pb, Cu, and Cd in single ion solutions.

• 한국수산과학회지
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• 제41권3호
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• pp.193-200
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• 2008

We experimentally investigated effects of four concentrations (4, 6, 8, and 10%) each of dietary Spirulina and Chiorella, as well as four concentrations of dietary astaxanthin (40, 60, 80, and 100 ppm in Carophyll Pink), on the body color of red- and white-colored carp, Cyprinus carpio. The total carotenoid concentration in the skin tissue of the red parts of the carp fed dietary Spirulina, Chiorella, and astaxanthin increased up to the second week of the experiment but decreased thereafter. The redness value of the Spirulina-and Chiorella-treated fish decreased up to the sixth week of the experiment and increased thereafter. However, the redness value of the astaxanthin-treated fish consistently increased, beginning in the second week. Of the three agents tested, astaxanthin in Carophyll Pink was the most effective at enhancing the redness of both red- and white-colored carp. The redness value of the fish did not statistically differ among the various concentrations of astaxanthin. Therefore, dietary supplementation with 40ppm astaxanthin would be the most economical method for enhancing the redness of red- and white-colored carp fingerlings.

• Advances in Traditional Medicine
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• 제9권2호
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• pp.164-173
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• 2009

The anti-inflammatory effect of Spirulina fusiformis on monosodium urate crystal-induced inflammation in mice has been investigated and compared with the non-steroidal anti-inflammatory drug Indomethacin. The paw volume, lysosomal enzyme activities, lipid peroxidation, anti-oxidant status and inflammatory mediator tumour necrosis factor-$\alpha$ were studied in control and monosodium urate crystal-induced mice after oral administration of Spirulina platensis in an experimental model for gouty arthritis. In the induced mice, the levels of lysosomal enzymes, inflammatory mediator tumour necrosis factor-$\alpha$, lipid peroxidation and the paw volume increased significantly, whereas the antioxidant status decreased when compared to control mice. $\beta$-glucuronidase and lactate dehydrogenase level were also found to be increased in untreated monosodium urate crystal-incubated polymorphonuclear leucocytes. After the oral administration of Spirulina fusiformis, the physical and biochemical changes observed in monosodium urate crystal-induced animals were significantly restored to near normal levels. The results clearly indicated the anti-inflammatory role of Spirulina fusiformis, a promising drug for gouty arthritis.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1515-1520
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• 2012

본 연구는 식품 중 지용성 항산화 물질인 카로티노이드 성분을 가장 많이 함유하고 있으며, 피코시아닌이라는 수용성 항산화 물질을 고농도로 함유하고 있는 스피루리나를 도토리묵에 첨가하여 영양이 풍부하고 기능성이 우수한 도토리묵을 개발하여 상품화하기 위한 기초 자료로 활용하고자 한 것으로 스피루리나 및 대두단백을 첨가한 도토리묵의 품질특성 및 항산화성을 분석하였다. pH는 스피루리나 첨가량이 증가할수록 감소하였다. 스피루리나 0.5%에 대두단백 3%를 첨가하면 pH가 증가하지만 1%와 1.5%에서는 다시 감소하는 경향을 나타내었다. 산도는 스피루리나 양이 증가할수록 높아졌으며, 대두단백을 첨가한 경우에도 증가하였다. 색도는 스피루리나 첨가량 증가에 따라 L값과 a값은 감소하였으나, b값은 증가하였다. 물성 중 경도는 스피루리나 양이 1% 첨가되었을 때 스피루리나를 넣은 것과 스피루리나에 대두단백을 첨가한 것 모두에서 높았다. 탄력성은 스피루리나를 첨가할수록 증가하는 경향을 보였고, 대두단백을 첨가하면 유의적으로 감소하였다(p<0.05). DPPH와 페놀함량을 측정한 결과에서는 스피루리나 양이 증가할수록 항산화성이 컸으며, 대두단백첨가에서도 스피루리나만 첨가했을 때보다 항산화성이 더 높은 것으로 나타났다. 총 페놀 함량에서는 스피루리나 1.5%와 대두단백 3%를 첨가했을 때 2,901 mg/mL로 가장 높았으며, 그 다음으로는 스피루리나 1.5%만 첨가했을 때 2,667.2 mg/mL였다. 관능평가의 결과 색상은 스피루리나를 첨가할수록 진해지며, 스피루리나에 대두단백을 함께 넣은 경우 대체적으로 스피루리나만 첨가했을 때보다 연하였다. 탄력성은 스피루리나 첨가량이 증가할수록 높아졌으며, 대두단백 3%와 스피루리나 1% 첨가한 시료에서 가장 탄력성이 좋은 것으로 나타났다. 선호도가 가장 높은 시료는 스피루리나만 0.5%를 첨가한 것이었으며 대두단백을 혼용하여 첨가한 경우에서는 스피루리나만 첨가한 시료보다 대체적으로 선호도가 낮았다. 이상의 연구 결과를 통해 최근 들어 기능성식품으로 각광을 받고 있는 스피루리나를 첨가하여 도토리묵을 제조할 경우 첨가량은 0.5%가 적당하다고 생각되며, 스피루리나 첨가 요구르트의 제조(27)에 있어 최적 첨가량은 스피루리나 0.25%로 나타난 연구와 0.8%를 첨가한 식빵의 관능적 기호성 향상(9)에서 볼 수 있듯이 0.5%의 스피루리나를 관능적 기호도 향상과 항산화성이 증가된 도토리묵으로 제조한다면 상품화가 가능할 것으로 사료된다.

• 한국양식학회지
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• 제11권1호
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• pp.31-38
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• 1998

A 20-week growth trial was conducted in flow-through aquarium system to investigate the effects of supplemental macroalgae and spirulina in the diets on growth and body cmposition in juvenile abalone (Haliotis discus hannai). Four replicate groups of the abalone averaging 65mg were fed one of ten isonitrogenous (34%) and isolipidic (7.5%) diets containing 8.1% Ulva, 7.5% Undaria, 11% Laminara, 11% Sargassum, spirulina (5, 10 and 15%), or dried Undaria powder (10 and 20%). In addition, these formulated diets were compared with natural food(dried Undaria). Survival rate of abalone were not significantly affected by the different dietary macoralgae sources, spirulina or dried Undaria powder levels (P>0.05). Weight gain and soft body weight of abalone fed the diet containing Sargassum was significantly higher (P<0.05) than those of abalone fed the diets containing Laminaria, 20% dried Undaria powder and natural food. Survival rate, weight gain, soft body weight and shell length of abalone fed natural food were lowest (P<0.05) among all diet. Moisture, protein and lipid contents of soft body were not influenced by experimental diets except natural food. Lipid content of abalones fed natural food was significantly lower than those of abalone fed other diets (P<0.05). These data indicate that abalone can more efficiently utilize Sargassum than Ulva, Undaria, Laminaria or spirulina.

• 동아시아식생활학회지
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• 제18권1호
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• pp.95-103
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• 2008

The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4$^{\circ}C$. The pH of the yoghurts decreased until the 9th day of storage, but significantly increased by the 12th day. Total acidity also increased until the 9th day of storage, and then significantly decreased by the 12th day. Sugar content did not change significantly (approximately 18 $^{\circ}Brix$). Viscosity(cP) increased until the 6th day of storage, but had decreased at the 12th day. The viable bacterial cell counts of the control group decreased during storage. In contrast, the viable cell counts of the spirulina containing samples increased until the 9th day, and then decreased by the 12th day of storage. Antioxidant activity decreased in all groups, but the changes in antioxidant activity were lower in the spirulina groups than in the control group. According to sensory evaluations, the samples presented no significant differences during storage. Based on the above results, the optimum concentration of spirulina was determined as 0.25%. Also, the period of circulation of yoghurt containing spirulina was estimated to be 9 days at 4$^{\circ}C$.