• 한국식품조리과학회지
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• 제12권3호
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• 한국식품과학회지
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• 제35권1호
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• pp.62-66
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• 2003

해조류와 소금물을 이용하여 해조소금을 제조하고 이화학적 특성과 무기성분을 비교하였다. 해조소금 제조에 사용한 해조류의 회분함량은 미역이 22.78%로 많았고 김이 9.81%로 적었으나 무기성분으로 미역은 Na함량이 많은 반면 다시마와 톳은 K와 Ca가 많았다. 건조만 한 소금을 회화시켜 물불용해성분을 제거하면 소금의 순도가 증가하여 색이 밝아졌으며 pH와 ORP가 저하하였고, K와 Ca함량은 증가하나 Mg가 감소하였다. 해조소금의 수율은 미역소금에서 높았고 ORP는 다시마와 톳소금에서 낮았으며, K와 Ca함량은 미역소금에 비하여 다시마와 톳소금이 현저히 많았다. 해조소금 제조시 소금물의 농도가 증가하면 소금의 수율과 순도는 증가하나 pH는 저하하였고, ORP와 Ca, Mg함량이 증가하였다. 해조소금을 SEM에 의해 표면관찰 한 바 소금의 외형이 작고 특징적인 결정구조를 보였다.

• 동아시아식생활학회지
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• 제27권1호
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• pp.1-8
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• 2017

This study was conducted to investigate alterations of seaweed composition upon Lactobacillus rhamnosus GG (LGG) fermentation as well as potential anti-inflammatory effects and mechanism (s) of water extracts and fermented water extracts of Laminaria japonica (LJ) and Hizikia fusiforme (HF) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Total polyphenol, total sugar, and reducing sugar contents were measured in LJ and HF water extracts before and after fermentation by LGG. Alterations of inflammatory cytokine levels in cell culture media were measured by ELISA, and levels of phosphorylation of c-jun NH2-terminalkinase (JNK) and extra cellular signal regulated kinase (ERK) were examined by Western blot analysis. LGG fermentation of LJ and HF altered total polyphenol and sugar contents in water extracts of LJ and HF. LPS-induced production of pro-inflammatory cytokines such as IL-6 and $TNF-{\alpha}$ was significantly reduced by HF-f compared to control in RAW264.7 cells. Consistent with reduction of anti-inflammatory cytokine, interleukin (IL)-6, and tumor necrosis factor $(TNF)-{\alpha}$ levels by HF-f, HF-f also significantly reduced phosphorylation of ERK and JNK in LPS-stimulated RAW264.7 cells. In addition, LJ-f and HF also significantly reduced phosphorylation of JNK and ERK induced by LPS in RAW264.7 cells. Overall, our result suggests that HF-f among the four tested seaweed extracts is the most potent anti-inflammatory agent, and its mechanism of action is partially mediated by reduction of JNK and ERK phosphorylation as well as IL-6 and $TNF-{\alpha}$ production in LPS-stimulated RAW264.7 cells.

• 한국수산과학회지
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• 제54권4호
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• pp.561-567
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• 2021

The edible sargasso seaweed hijiki Sargassum fusiforme is known to have high concentration of arsenic, which is a threat to human health, particularly due to inorganic arsenic. In this study, various methods were used to remove inorganic arsenic from steamed hijiki concentrate. The highest concentration of arsenate [As(V)] in both raw and processed hijiki during steamed hijiki manufacturing process was within the range of 8.213-14.356 mg/kg, and it is a potential source of inorganic arsenic, which can result in re-contamination and cause environmental pollution. The removal efficiencies of the various removal methods were within the range of 57.3-83.4%, and 19.0% reduction was achieved using activated carbon and alginate bead. Further, activated carbon showed the best adsorption effect of inorganic arsenic. Therefore, we suggest that activated carbon is a suitable efficient method for removing inorganic arsenic and has low operational costs in field applicability.

• 한국식품과학회지
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• 제40권5호
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• pp.545-550
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• 2008

본 연구는 톳에서 푸코이단의 추출시 초음파 공정을 이용하여 처리함으로써 유래 푸코이단의 저분자화를 통한 면역활성 및 항암활성의 증진 효과를 알아보고자 톳 유래 푸코이단 및 저분자 푸코이단(분자량 14,000 이하)을 이용하여 수행하고, 푸코이단 표준물질과 비교하였다. 시료 첨가를 통한 면역 B세포와 T세포의 생육도에서 톳 유래 저분자 푸코이단이 1.0 mg/mL의 농도에서 무첨가 대조구와 비교해 각각 367%와 387%의 생육도를 나타내며 가장 높은 활성을 나타내었다. 면역세포의 cytokine 분비량 측정에서도 생육도 측정에서와 유사한 결과를 나타내며 저분자 푸코이단이 가장 많은 cytokine 분비량을 나타내었으며, 이는 NK 세포의 생육에도 영향을 끼치는 것으로 사료되는 바, NK 세포 생육 증진에서도 가장 높은 수치를 나타냈다. 인간 정상세포를 이용한 세포독성 측정에서는 시료 간 큰 차이를 보이지는 않았으나 1.0 mg/mL에서 푸코이단 표준물질이 21.45%로 가장 높은 수치를 나타내었고, 저분자된 톳 유래 푸코이단이 19%로 가장 낮은 수치를 나타내었다. 인간폐암세포인 A549와 유방암세포인 MCF-7에 대한 생육억제 활성 측정에서도 저분자 푸코이단이 1.0 mg/mL의 농도에서 각각 69.8%와 83.3%를 나타내었으며, 푸코이단 표준물질도 55% 이상의 활성을 나타내었다. 이상의 결과를 통해 푸코이단 시료는 저분자화를 통해 면역 및 항암활성의 증진이 가능함을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.862-870
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• 2014

This study was conducted to investigate the effects of brown seaweed (Undaria pinnatifida) by-product and seaweed fusiforme (Hizikia fusiformis) by-product supplementation on growth performance and blood profiles including serum immunoglobulin (Ig) in broilers. Fermentation of seaweeds was conducted by Bacillus subtilis and Aspergillus oryzae. In a 5-wk feeding trial, 750 one-d-old broiler chicks were divided into 5 groups, and were assigned to the control diet or experimental diets including control+0.5% brown seaweed (BS) by-product, control+0.5% seaweed fusiforme (SF) by-product, control+0.5% fermented brown seaweed (FBS) by-product, and control+0.5% fermented seaweed fusiforme (FSF) by-product. As a consequence, body weight gain (BWG) and gain:feed of seaweed by-product groups were clearly higher, when compared to those of control diet group from d 18 to 35 and the entire experimental period (p<0.05). In mortality rate, seaweed by-product groups were significantly lower when compared to control diet group during entire experimental period (p<0.05). However, Feed Intake of experimental diets group was not different from that of the control group during the entire experimental period. Whereas, Feed Intake of fermented seaweed by-product groups was lower than that of non-fermented seaweed groups (p<0.05). Total organ weights, lipids, and glutamic oxalacetic transaminase (GOT) of all treatment groups were not different from those of control group. However, glutamic pyruvate transaminase (GPT) of all treatment groups was higher than that of control group at d 17 (p<0.05). In case of serum Igs concentration, the concentration of IgA antibody in BS, SF, FSF treatment groups was significantly higher than in control group at d 35 (p<0.01). IgA concentration in FBS supplementation groups was negligibly decreased when compared to the control group. IgM concentration in the serums of all treatment groups was significantly higher than in control group (p<0.05) and in fermented seaweed by-product groups were much higher than in non-fermented seaweed groups (p<0.05). On the other hand, IgG concentrations in all treatment groups were lower than in control group (p<0.05). Taken together, our results suggest that by-product dietary supplementation of BS, SF, FBS, and FSF in poultry may provide positive effects of growth performance and immune response.

• 한국식품과학회지
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• 제27권1호
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• pp.68-73
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• 1995

제주도에서 많이 생산되고 있는 톳과 알로에를 초임계이산화탄소와 보조용매로서 에탄올로 추출하여 각각의 추출수율을 측정하고, 이들 추출물들의 항균활성을 검색하였다. 추출용매로 초임계이산화탄소-에탄올을 병용했을 때 톳과 알로에의 추출수율과 용해도는 초임계이산화탄소만을 사용했을 때보다 2배 이상 높았다. 모든 추출물들은 Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae 그리고 Alternaria sp.에 대하여 항균활성을 보였는데, 세균에 대하여 가장 높고, 그 다음 효모, 곰팡이 순이었다. 초임계이산화탄소-에탄올 추출물에는 초임계이산화탄소만을 사용한 추출물에 비하여 2배 이상의 고형물이 함유되어 있었음에도 불구하고, 두 종류의 추출물이 거의 동일한 항균활성을 나타낸 것으로 보아, 초임계이산화탄소와 같은 비극성용매에 용해되는 물질들이 보다 강한 항균성을 보이고 있는 것으로 추정된다.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.631-637
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• 2017

톳의 산업적 활용도 증진을 위하여 다양한 추출방법(열수, 고온가압, 초고압)을 이용하여 항산화 및 생리활성 특성을 평가하였다. 총 폴리페놀 및 플라보노이드 함량의 경우 전체적으로 가압가열 추출물에서 각각 30.51 mg/g, 4.78 mg/g으로 높은 함량을 나타내었다. 추출방법에 따른 톳 추출물의 항산화 활성을 평가하고자 DPPH와 ABTS 라디칼 소거활성 및 환원력을 실시하였으며 그 결과, 모든 실험구에서 농도 의존적으로 증가하는 경향을 보였으며 특히 고온가압 추출물이 전체적으로 높은 활성을 보였다. 그러나 지방산패 및 XO 억제활성의 경우 초고압 처리한 톳 추출물이 1 mg/mL의 농도에서 각각 61.93%, 33.68%로 가장 높은 활성을 나타내었다. 또한 tyrosinase 및 elastase 저해활성은 1 mg/mL의 농도에서 초고압 추출물이 각각 40.51%, 73.79%로 가장 높은 활성을 보였으며 고온가압, 열수의 순으로 나타났다. 톳의 경우 온도와 압력을 가했을 때 유용물질의 용출이 용이해져 다양한 항산화 및 생리활성을 나타내는 것을 알 수 있었으며 고온가압 및 초고압 추출물은 소재 활용가치가 높은 것으로 사료되며 기능성 증진을 위한 천연 식품소재로 활용 가능할 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1665-1672
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• 2012

An 80% ethanol extract of Hizikia fusiforme was obtained and followed by successive fractionation using the organic solvents n-hexane, ethyl acetate, and n-butanol to identify the antioxidative substance. The aqueous part of the nbutanol fractionation step, showing high antioxidative activity, was subjected to reverse-phase liquid chromatography. As a result, a substance purified from a BB-2 fraction showed high antioxidative activity. The m/z 419 [M+H] molecular ion peak in the fraction was observed by the analysis of the ESI-LC/MS spectrum. By the analysis of 1H NMR (500 MHz, DMSO-$d_6$) and $^{13}C$ NMR (125 MHz, DMSO-$d_6$) spectra, a unique compound of the fraction was biochemically identified as a 5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone (5HHMF). We also investigated the effect of 5HHMF on human gastric AGS carcinoma cells. Western blot analysis suggested that the flavone substantially increased the levels of the death receptor-associated apoptosis mediators Fas, Fas L, FADD, TRADD, and DR4 in a concentration-dependent manner. The levels of Fas, Fas L, TRADD, and DR4 in the cells treated with 5HHMF ($5{\mu}g/ml$) were approximately 26.4-, 12.8-, 6.7-, and 9.8-times higher than those of non-treated cells, respectively. Of note, the level of FADD protein in the cells exposed to 5HHMF ($1{\mu}g/ml$) increased approximately 9.6-times. In addition, the cleavage of caspase-3, -8, and -9 in cultured AGS cells treated with 5HHMF was significantly confirmed. Therefore, our results suggest that 5HHMF from H. fusiforme is involved in the induction of death receptor-associated apoptosis mediators in human gastric AGS carcinoma cells.

• 한국수산과학회지
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• 제31권1호
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• pp.1-7
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• 1998

식용갈조류 4종 (미역, 다시마, 모자반 및 톳)을 수확기에 부산근교에서 채취하여 채취월별로 알긴산의 조성, M/G의 비, 그리고 분자량을 각각 분석$\cdot$검토하였다. 시료 갈조류의 알긴산 함량은 생육기간에 비례하였으며, 대체로 수용성 알긴산에 비하여 알칼리가용성 알긴산을 훨씬 많이 함유하였다. 갈조류 알긴산의 블록조성을 보면, G-블록에 대한 M-블록의 비는 수용성 알긴산이 대체로 높은 비율을 보였으며, 이러한 결과는 미역에서 특히 현저하였다. 4종 갈조류 함유 알긴산의 분자량은 다시마 알긴산이 $4,500\~4,800kDa$로 가장 컸고, 다음이 미역 알긴산의 $4,000\~4,200$, 톳 알긴산 $3,300\~3,400kDa$ 및 모자반 알긴산 $3,000\~3,200kDa$이었으며, 모두 생육기간이 길수록 분자량도 점차 커졌다. 미역의 줄기, 잎, 그리고 포자잎을 취하여 알긴산의 조성을 부위별로 비교하면, 포자잎부분은 수용성알긴산을 많이 함유하였고, M/G의 비도 4.59로서 가장 높았다. 그리고 분자량은 포자잎부분과 줄기부분이 $4,100\~4,200kDa$ 정도로 비슷하였고, 잎부분은 $4,000\~4,100kDa$ 정도로서 약간 작았다.