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

• The Korea Journal of Herbology
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• v.28 no.4
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• pp.33-40
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• 2013

Objectives : To study the apoptosis effects of fermented Undaria pinnatifida extracts(FUP) against HCT-15 colon cancer cells. Method : By measuring cell proliferation, DNA fragmentation, cell cycle, morphology, and western blot from FUP, the study investigated the effects of the extractions had upon the HCT-15 colon cancer cells, and concluded that the inhibiting effects upon cells were induced by apoptosis. Result : FUP effectively inhibited the growth of HCT-15 colon cancer cells. After analyzing the DNA fragmentation, the study observed a DNA ladder, while examining the cells, and found an increase of sub-G1 hypodiploid cells. On the changes regarding the nucleus of the cells, a condensation of cells and chromatin, as well as an apoptotic body was clearly observed. By observing through western blot from FUP, the study found a decreased level of Bcl-2 from HCT-15 colon cancer cells, but the increased level of Bax and cleaved caspase-3, which as a result induced apoptosis, inhibiting the growth of HCT-15 colon cancer cells. FUP increased the natural death of HCT-15 colon cancer cells by the induction of apoptosis. FUP seemed to have no suppressing effect upon HL-60/MX2 cells. However, compared to the fucoidan, the study was able to clearly observe morphological changes of HCT-15 cells apoptosis, in a 1/2 concentration. Conclusion : FUP had antiproliferative effects on different kinds of cancer cells, while proving especially efficacious against colon cancer cells.

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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.227-236
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• 1995

The objective of this research was to characterize fucoidans isolated from Laminaria religiosa and Undaria pinnatifida in Korea to obtain basic data for Production of soluble dietary fiber materials with biological functionality. Fucoidans were successively extracted 3 times at $65\%$ for 1hr with arid solution of pH 2.0, and cetylpyridinium chloride was used for partial purification. The yields of partially purified fucoidans were $2.71\%$ for L. religiosa, $6.65\%$ for sporophylls of U. pinnatifida and $0.40\%$ for blade of U. pinnatifida. The yield from sporophylls of U. pinnatifida was highest among the sample tested, whereas the yield from blade of U. pinnatifida was lowest. It appeared that the fuconidans content in different parts of U. pinnatifida varied. Partially purified fucoidans were separated into 3 fractions by DEAE-Sephadex A-25 ion exchange column and the maior fractions were refractionated with tractional precipitation with ethanol. $60-70\%$ ethanol precipitated fractions of 1. religiosa and sporophylls of U. pinnatifida turned out to be homogeneous by cellulose acetate electrophoresis and gel filteration chromatography. The molar ratios of fucose, galactose, and sulfate in the purified fucoidans(ethanol precipitated fractions) were 1 : 0.31 : 2.43 for L. religiosa and 1 : 0.97 : 1.99 for sporophylls of U. pinnatifida. The averaged molecular weights of the purified fucoidans from L. religiosa and sporophylls of U. pinnatifida were 31,000 and 38,000, respectively.

• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.30-33
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• 1971

1. The present paper deals with the composition of organic acid in Porphyra tenera, roasted Porphyra tenera and Undaria pinnatifida. 2. There are little differences in the composition of organic acids among three of them, Porphyra tenera, roasted Porphyra tenera and Ucdaria pinnatifida. Butyric, propionic, acetic, fumaric, succinic, lactic, oxalic, malic, citric and unknown two acids were identifled by silica gel colcumn chromatography. 3. All of volatile organic acid, namely butyric, propionic and acetic acid in Porphyra tenera were decreased during the raosting.

• Journal of Applied Biological Chemistry
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• v.55 no.4
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• pp.221-225
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• 2012

The anti-inflammatory effects of Undaria pinnatifida water extract (UPWE) were investigated using lipopolysaccharide-induced inflammatory response in this study. To examine the potential anti-inflammatory properties of UPWE, the cell proliferation, nitric oxide (NO), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-${\alpha}$) and IL-$1{\beta}$ were measured. As a result, there was no cytotoxicity in the macrophage proliferation treated with UPWE compared to the control. NO levels decreased with increasing concentration of UPWE. Moreover, the secretion of IL-6, TNF-${\alpha}$ and IL-$1{\beta}$ were suppressed in a dose-dependent manner, and IL-6 inhibition activities were over 50% at 0.1%. These results suggested that UPWE may have significant effects on inflammatory factors and be a potential anti-inflammatory therapeutic materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.747-752
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• 2004

Alginates were extracted from the Laminaria religiosa, Undaria pinnatifida, and Hizikia fusiforme by using four different extraction methods and compared the yields of alginate. Acid-alkali soluble alginate (AASA) extraction method from Undaria pinnatifida resulted in the best yield of alginate among the seaweeds. The optimal condition for extracting alginate from Laminaria religiosa was 0.4 N H$_2$SO$_4$ and 3% NaCO$_3$ concentrations at the AASA extraction method. The alginate yields of hot water extractable material (HWEM) water soluble alginate (WSA), alkali soluble alginate (ASA) and AASA in Hizikia fusiforme were 18.6, 4.7, 22.5 and 26.5%, respectively. The alginates manufactured by the WSA extraction method showed more bright color than those of the ASA and AASA extraction methods. The alginate prepared by the ASA extraction method from Hizikia fusiforme showed the higher viscosity than that of the ASA extraction method. The molecular weight of the alginate from Hizikia fusiforme was 33.3 kDa to 121.6 kDa depending on the extraction method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.103-109
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• 2012

The objectives of this study were to find the optimal mixing conditions and evaluate the antioxidant activity of chocolate with both non-irradiated and gamma-irradiated (50 kGy) hot water extracts from Undaria pinnatifida sporophylls (WEUS) at weight percentages of 0, 1, 3, and 5%. The moisture content of the WEUS chocolate was significantly higher than that of the control. On the other hand, the pH of chocolate had a tendency to decrease with the addition of WEUS, but there were no significant differences between non-irradiated and gamma-irradiated samples of the same concentrations. The lightness (L) value and yellowness (b) value decreased significantly with the addition of WEUS powder. However, the redness (a) value increased as the concentration increased. The hardness increased on the addition of WEUS powder, and gamma-irradiated chocolates were higher than non-irradiated chocolates. As the amount of WEUS powder increased, DPPH radical scavenging activity and total polyphenol content increased. The DPPH radical scavenging activity of gamma-irradiated groups was also higher than that of non-irradiated groups. The aroma, taste, sweetness, and overall acceptability of chocolate were significantly higher in the chocolate containing 1% WEUS powder. These results indicate that gamma-irradiated 1% WEUS chocolate was optimal.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.553-557
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• 2000

Fatty acid composition of frond, spororphyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes, ${\gamma}$-linolenic acid (18:3, n-6) and $\alpha$-linolenic acid (18:3, n-3). Polyenes of $\alpha$-linolenic acid (22:6, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but ${\gamma}$-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.85-90
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• 1978

In present study, the effect of various factors including the solvent concentration, extraction time, extraction temperature and the ratio of sample vs extraction solvent(w/v) upon the extractability of the NaOH soluble proteins of marine algae were investigated. Seven species of sun-dried algae, the major ones in consumption as food, namely Porphyra suborbiculata, Undaria pinnatifida(natural and cultivated), Sargassum fulvellum, Sargassum kjellmanianum, Ulva pertusa, Enteromorpha linza and Codium coarctatum were used for the extraction of the NaOH soluble protein. The frozen and masceratd samples were prepared by the same mettled described in previous paper(Lee, 1977). In case of the TCA insoluble protein, all samples reached maxima at 0.025M NaOH solution while the 0.05M for extractable total nitrogen. Variation of the ratio of sample vs solvent gave slight effect upon the extractability, 100 ml solvent added to 1 g dried sample was effective. The effect of extraction time on the extractability differed from species. The extractabilty of Enteromorpha linza, Ulva pertusa and Codium coarctatum reached maxima within 1 hour extraction and 2 hours for the cultivated Undaria pinnatifida while 3 flours for the natural Undaria pinnatifida, Sargassum fulvellum, Sargassum kjellmanianum and Porphyra suborbiculata. The most effective extraction temperature was $60^{\circ}C$ for all samples.