• Food Science and Biotechnology
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• v.16 no.6
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• pp.879-883
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• 2007

This study examined whether dietary supplementation with sea tangle alters the intestinal morphology of streptozotocin-induced diabetic rats and affects the glucose absorption rate. Forty male Sprague-Dawley rats were divided into 2 groups and fed either a control (AIN76-based) diet or a sea tangle-supplemented diet. After 3 weeks, 10 rats in each group received an intramuscular injection of streptozotocin (45 mg/kg BW), and feeding was continued for 3 additional weeks. Dietary supplementation with sea tangle resulted in a lower fasting plasma glucose level compared with the control diet in diabetic rats. Scanning electron micrographs revealed serious damage to the jejunal villi of diabetic rats fed the control diet, whereas supplementation with sea tangle alleviated the damage. In a separate experiment, 20 male Sprague-Dawley rats were divided into 2 groups and fed either a control diet or a sea tangle-supplemented diet for 5 weeks, and fasted rats were subjected to in situ single-pass perfusion. The glucose absorption rate determined in the absence of digesta was decreased by 34% in the jejunum of rats fed a sea tangle diet compared with those fed a control diet. In conclusion, sea tangle supplementation lowered glucose absorption rate, altered intestinal morphology, and appeared to protect villi from damage caused by diabetes mellitus.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.219-224
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• 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.

• Fisheries and Aquatic Sciences
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• v.20 no.9
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• pp.22.1-22.6
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• 2017

The antihyperlipidemic and antioxidant activities of dietary supplementation of sea tangle from Goseong and the alginate-free residue of sea tangle were investigated in Sprague Dawley rats treated with a high-fat diet, streptozotocin, poloxamer 407, and bromobenzene. The alginate-free residue of Goseong sea tangle induced a significant reduction in triglycerides and total cholesterol levels, as well as a significant increase in high-density lipoprotein cholesterol levels. Alginate-free Goseong sea tangle residue reduced the activities of the phase I enzymes aminopyrine N-demethylase and aniline hydroxylase, which had been increased by intraperitoneal injection of bromobenzene. Pretreatment with Goseong sea tangle residue prevented a bromobenzene-induced decrease in epoxide hydrolase activity. Bromobenzene reduced hepatic glutathione content and increased hepatic lipid peroxide levels. Pretreatment with alginate-free Goseong sea tangle residue prevented lipid peroxidation induced by bromobenzene, but pretreatment with Goseong sea tangle did not. These results suggest that Goseong sea tangle residue exerted antihyperlipidemic and antioxidant activities that were higher than those induced by alginate-containing sea tangle. Therefore, the alginate-free residue may contain physiologically unknown active components, other than alginic acid, which may potentially be used to prevent hyperlipidemic atherosclerosis.

• Journal of Animal Science and Technology
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• v.61 no.6
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• pp.352-358
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• 2019

The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.148-151
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• 1986

The typical sea-weeds such as laver, Sea tangle, tangle have been artificially polluted to measure the contents of mercury through the cooking methods of washing and immersion in acetic acid. The content of mercury of non-mercury treated laver sold in the market is $0.052{\pm}0.002\;ppm$, sea tangle, $0.048{\pm}0.005\;ppm$, and tangle, $0.078{\pm}0.010ppm$. Tangle showed the highest degree of pollution after 24 hours immersion in the 1ppm mercury solution, to be followed by sea tangle and laver. The effect of solution and dehydration in economic sense is in the order of Sea tangle, tangle and laver. In case of initial immersion in 1ppm $HgCl_2$ solution to be reimmersed in 1%, 3%, and 5% of HAC solution the residue mercury does not show much effect in density in laver, sea tangle and tangle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.960-967
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• 1998

The present study was conducted to investigate the effect of sea tangle and hypoglycemic agent on lipid metabolism in normal and dabetic rats. Male Sprague-Dawely rats were fed AIN-76 based experimental diets containing 5%(w/w) cellulose or 15%(w/w) sea tangle for 3 weeks, after which diabetic groups were made diabetic by intramuscular injection of streptozotocin(STZ, 45mg/kg BW). Metformin(350mg/kg BW) as a hypoglycemic agent was given once a day using a feeding tube for 5 days. Body weight grains were reduced significantly by STZ treatment, but not influenced by metformin feeding. Blood glucosel levels in sea tangle groups were reduced, compared with those in cellulose groups. Metformin feeding showed the lowering effect of blood glucose. Plasma levels of triglyceride were increased significantly in diabetic rats, but decreased in metformin group by sea tangel feeding. Total cholestero contents showed a similar tendency with triglyceride, but were reduced in diabetic groups without metformin by sea tangle feeding. Plasma levels of HDL-cholesterol were reduced in diabetic rats, compared with those in normal rats. There was a significant increase in fecal weights in diabetic rats fed sea tangle. Fecal contents of cholesterol were lower in diabetic rats than in normal rats. In normal rats, it tended to increase by sea tangle feeding, but not significantly. Fecal excretions of coprostanol and coprostanone were reduced significantly in diabetic rats, compared with those of normal rats. It tended to increase in diabetic rats by simultaneous feeding of sea tangle and metformin, but not significantly. Diabetes reduced fecal excretion of bile acid, but it was increased by sea tangle and metformin feeding.

• Journal of Nutrition and Health
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• v.31 no.6
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• pp.973-980
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• 1998

To investigate the effect of sea tangle on immune function in normal and diabetic states, 10-week old ICR mice were feed control(C) and sea tangle(5) diets containing 5%(w/w) cellulose and 13.6%(w/w) dry sea tangle for 4 weeks. After 4 weeks, three quarters of mice(CD and SD) were made diabetic by intramuscular injection of streptozotocin(150mg/kg bw). On the 4th day after diabetes was apparent by urinary glucose, one third of diabetic mire(CDG and SDG) were treated with glipizide(20mg/kg bw) and the other third(CDM and SDM) with metformin (500mg/kg bw) orally. Spleen weights of diabetic mice with no hypoglycemic drug treatment appeared to be higher in the sea tangle group(SD) than in control(CD), but were not different when drugs were administered. Data on splenocyte proliferation stimulated by lipopolysaccaride from Salmonella abortus equi(0.l$\mu\textrm{g}$/ml) showed that sea tangle increased mitogen response in normal mice(C group vs S group) and appeared to have the same effect in diabetic mice with or without drug treatment. Splenocyte proliferation induced by concanavalin A(0.1$\mu\textrm{g}$/ml) also showed similar results, although there were not statistically significant. Concentration of interleukin-2(IL-2) released from splenocytes of the S group seemed higher than from the C group, but the IL-2 concentrations were not different among six diabetic groups. Results of fatty acid compositions of splenocyte phospholipids showed that diabetes reduced arachidonic acid/linoleic acid ratios and that sea tangle intake and glipizide treatments increased contents of polyunsaturated fatty acids. It is concluded that dietary sea tangle has a positive effect on splenocyte proliferation under normal condition and could have the same effect under diabetic conditions. IL-2 appears to be one of factors mediating the effect but involvement of membrane fatty arid changes and other unknown factors needs lurker Investigation. (Korean J Nutrition 31(6) : 973-980, 1998)