• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.716-721
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• 2012

This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.146-151
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• 1996

For the purpose of production of oligosaccharides from alginates, a bacterium was isolated from seaweed, and then an enzyme which degraded alginates was obtained from the bacterium. A specific activity of the enzyme was shown in G-rich block and Na-alginate (Wako Co.) as a result of reaction between the enzyme and six types of alginates (G-rich block, M-rich block and 4 commercial Na-alginate). Degradation products were prepared from the Na-alginate (Wako Co.) by the enzyme. The oligosaccharides were fractioned by Sephadex G-25 and Bio-gel P-2 and identified on a thin layer chromatography (TLC). Degree of polymerization (DP) of the oligosaccharides was shown from 2.6 to 7.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.240-245
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• 1993

The optimum pH and temperature for the purified extracellular enzyme activity were 8.0 and 37$^{\circ}C$, respectively. NaCl was required for the activation of the enzyme and optimum concentration was 0.5M. This enzyme activity was inhibited by HgC $l_2$, CoC $l_2$ and ZnC $l_2$ and stimulated by CaC $l_2$. The activity of enzyme was increased by L-cysteine and 2-mercaptoethanol, but decreased by ο-phenanthroline, $\rho$-CMB, EDTA and iodoacetate. The $K_{m}$ and $V_{max}$ values of extracellular enzyme appeared as 0.717% and 15.39U/mg, respectively.y.

• Archives of Plastic Surgery
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• v.48 no.2
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• pp.208-212
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• 2021

Background There are currently no guidelines for the postoperative wound management of the hard-palate donor site in cases involving mucosal harvesting. This study describes our experiences with the use of an artificial dermis for early epithelialization and transparent plate fixation in cases involving hard-palate mucosal harvesting. Methods A transparent palatal plate was custom-fabricated using a thermoplastic resin board. After mucosal harvesting, an alginic acid-containing wound dressing (Sorbsan) was applied to the donor site, which was then covered with the plate. After confirming hemostasis, the dressing was changed to artificial dermis a few days later, and the plate was fixed to the artificial dermis. The size of the mucosal defect ranged from 8×25 to 20×40 mm. Results Plate fixation was adequate, with no postoperative slippage or infection of the artificial dermis. There was no pain at the harvest site, but a slight sense of incongruity during eating was reported. Although the fabrication and application of the palatal plate required extra steps before and after harvesting, the combination of the artificial dermis and palatal plate was found to be very useful for protecting the mucosal harvest site, and resulted in decreased pain and earlier epithelialization. Conclusions The combination of artificial dermis and a transparent palatal plate for wound management at the hard-palate mucosal donor site resolved some of the limitations of conventional methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.434-440
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• 2013

This study was conducted to screen the characteristics and alginate-degrading activity of marine bacterium isolated from brown seaweed (Sargassum thunbergii). The results of 16S ribosomal RNA sequence analysis the strain the genus Vibrio and the strain was subsequently named Vibrio sp. PKA 1003. The optimum culture conditions for the growth of Vibrio sp. PKA 1003 were at pH 7, 3% NaCl, $25^{\circ}C$, and 6% alginic acid, with a 48-hour incubation time. A crude enzyme preparation from Vibrio sp. PKA 1003, showed its highest levels of alginate-degradation activity when cultured at pH 9, $30^{\circ}C$, and 6% alginic acid, with a 63-hour incubation time. Thin layer chromatography analyses confirmed that the crude enzyme released monomers or oligomers from sodium alginate, and results from trypsin treatment showed that the alginate degrading activity depends on this enzyme produced by Vibrio sp. PKA 1003. These results suggest that Vibrio sp. PKA 1003 and its alginate-degrading crude enzyme is useful for the production of alginate oligosaccharides.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.485-492
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• 1986

This study was designed to compare the inhibitory effects of algae components such as alginic acid and chlorella extract with the red ginseng saponin and garlic components such as alliin and scordinin on obesity. These components supplemented to basic diet were fed ad libitum to Sprague Dawley rats for 4 weeks, and the inhibitory effects on obesity were evaluated by measuring body weight gain and feed efficiency, the contents of glucose and cholesterol in serum, lipase activity in serum, lipid contents in liver and adipose tissue around epididymis and ovarium, and Lee index, etc. Among the inhibitory effects of these components on obesity, Na-alginate($71\%$) was the most effective (p<0.01), and the others were effective (p<0.001) in the order of scordinin ($76\%$) = chlorella ($76\%$)> alliin ($86\%$) for body weight gain, but Na-alginate ($68\%$) was the most effective, followed by alliin ($79\%$) for feed efficiency (p<0.001). In the inhibitory effects on lipid accumultion in liver and adipose tissue, Na-alginate ($84\%$) among these components was the most effective (p<0.001) in liver, but Na-alginate ($54\%$) was the most effective (p<0.001), followed by alliin ($64\%$), and followed by scordinin ($66\%$) in adipose tissues around epididymis and ovarium (p<0.001). The inhibitory effect on obesity evaluated by Lee index was observed in Na-alginate ($91\%$) only (0.001). The decreasing effects of lipid content in liver by these components were effective in the order of alliin ($40\%$)> saponin ($58\%$)> Na-alginate($62\%$)> chlorella ($64\%$)> scordinin ($74\%$) (p<0.001). G lucose contents in serum were significantly decreased in cases of Na-alginate ($67\%$), saponin ($73\%$), scordinin ($74\%$) and alliin ($83\%$), and cholesterol contents in serum were significantly decreased in cases of Na-alginate ($82\%$), chlorella ($86\%$) and saponin ($89\%$) (p<0.001). The increasing effect of lipase activity in serum was effective in cases of Na-alginate ($109\%$) and saponin ($104\%$), while garlic components such as alliin and scordinin, and chlorella were decreased. It is proved that the inhibitory effect of alginic acid which is the major component of brown algae on obesity was more effective than those of ginseng and garlic components such as saponin, alliin and scordinin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.303-311
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• 1986

This work was designed as basic studies on the development of diet for the treatment of obesity. The effect of alginic acid which is the major component of brown algae was investigated by comparing with agar, cellulose, carboxymethylcellulose (CMC), chitin, and lignin as dietary fibers. These dietary fibers ($10\%$) supplemented to basic diet were fed ad libitum to Sprague Dawley rat for 4 weeks, and the inhibitory effects on obesity were evaluated by measuring body weight gain and feed efficiency, the content of glucose and cholesterol in serum, lipase activity in serum, lipid content in liver, adipose tissue around epididymis and ovarium, and Lee index etc. Among the inhibitory effect of these dietary fibers on obesity, lignin was the most effective (p<0.001), followed by Na-alginate (p<0.01) for body weight gain, but lignin was the most effective, followed by CMC, and followed by Na-alginate for feed efficiency (p<0.001). In the inhibitory effects on lipid accumulation in liver and adipose tissue around epididymis and ovarium, lignin and Na-alginate group among these dietary fibers were more effective than others, but there was no significant difference between male and female. The inhibitory effect on obesity evaluated by Lee index was effective in the order of Na-alginate>lignin>CMC>chitin>cellulose (p<0.001). The decreasing effects of lipid content in liver by dietary fibers were found in the order of agar>CMC>cellulose>Na-alginate>chitin>lignin (p<0.001). Glucose content in serum was significantly decreased in cases of CMC, lignin and Na-alginate, whereas a slight difference was found in chitin, but cholesterol content in serum was decreased for all dietary fibers examined except cellulose group. The increasing effect of lipase activity in plasma was found in cases of Na-alginate and chitin, while cellulose, CMC and lignin groups were decreased.

• Food Science and Preservation
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• v.22 no.1
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• pp.84-90
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• 2015

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, $12.8^{\circ}Brix$, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and $50^{\circ}C$, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder ($501.57{\mu}m$) was higher than that of the spray-dried powder ($42.58-53.32{\mu}m$). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at $37^{\circ}C$ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1104-1108
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• 2006

The purpose of this study was to investigated the effects of Laminaria japonica fucoidan extract (LJFE) through the enzymatic regulation against the hepatotoxicity-inducing carbon tetrachloride $(CCl_4)$ in LJFE and $CCl_4-treated$ rats. LJFE of 100mg/kg concentration was intraperitoneally administered into rats at dose of 1.5m11kg for 14 days. On the day 15, 3.3ml/kg of $CCl_4$ dissolved in olive oil (1:1) was injected 12 hours before anesthetization. We examined the levels of glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT) in serum of rats, superoxide dismutase(SOD) in mitochondrial fraction, and catalase(CAT), glutathione peroxidase(GPx) in liver homogenate. $CCl_4-treatment$ markedly increased the levels of GOT and GPT, and significantly decreased those of SOD, CAT and GPx. But LIFE pretreatment decreased the levels of GOT and GPT, by 40% and 64%, respectively and increased those of SOD, CAT and GPx, by 114%, 36.1% and 55.9%, respectively These results showed the LIFE had the enzymatic regulatory effects against the hepatotoxicity-inducing $CCl_4$ in the preventive way.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.382-386
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• 1983

In order to utilize effectively sea mustard(Undaria pinnatifida) which is excellent in nutrition and medical action, powdered sea mustard juice was prepared and then its chemical composition and the stability of pigments were examined. Powdered sea mustard was made by washing fresh sea mustard with tap water to remove clay and sand, blanching at $85^{\circ}C$ for 20 sec in mixing solution(3% salt+1% $MgCO_3$), hot air drying($50-55^{\circ}C$, 3 hrs) after draining and pulverizing dried sea mustard to 200mesh. And then powdered sea mustard mixtures for juice type beverage was made by adding 0.75% of salt, 1.25% of sugar, 0.2% of ascorbic acid, 0.25% of flour of roasted barley and 0.8% of pulverized sea mustard to 100ml of water. Chemical composition of product was not scarcely changed during processing while amino-nitrogen content was increased and alginic acid and ash contents were decreased. The retention of chlorophyll and total carotenoid pigments of product against fresh sea mustard were 91.6% and 89.5% respectively. Judging from sensory evaluation, color, flavor, taste and dispersibility of powdered sea mustard juice were excellent and undesirable flavor of product was masked by addition of flour of roasted barley.