• 한국식생활문화학회지
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• 제34권5호
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• 한국축산식품학회지
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• 제34권3호
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.165-173
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• 2011

Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

• 한국축산식품학회지
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• 제23권1호
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• pp.46-49
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• 2003

염생식물인 함초는 우리나라에서 가능성 있는 기능성 식품소재의 알려져 있다. 본 연구는 돈육 지방에 대한 기능성 식품소재로서의 가능성을 알아보기 위해 실험을 수행하였다. 해안에서 채취한 함초를 부분적으로 잎, 줄기, 뿌리로 구분하여 항산화 효과를 비교하였다. 시료에 대한 항산화 효과는 TBA 방법을 사용하여 살펴보았다. 해안 함초의 경우 동격 건조한 잎(FLC)이 0일째에 BHT 다음으로 낮은 TBARS치를 나타내어 가장 항산화 효과가 좋았다. 그러나 저장 7일에는 온풍 건조한 잎(OLC)과 TBARS치가 큰 차이가 없었다. 저장 14일에는 온풍 건조한 잎(OLC)이 BHT 다음으로 높은 항산화 효과를 나타냈다. 결론적으로 해안에서 채취한 함초는 항산화 효과를 보였으며, 온풍 건조시킨 시료에서 잎 >뿌리 >줄기 순으로 돈육의 지방에 대한 항산화 효과를 나타냈다. 특히, 함초는 천일염(sea salt)과 죽염(bamboo salt)보다 2배이상의 항산화 효과를 보였다.

• 한국식품조리과학회지
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• 제24권2호
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• pp.212-221
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• 2008

This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

• 한국축산식품학회지
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• 제24권3호
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• pp.298-302
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• 2004

EM 함초 발효액의 항산화 효과에 대한 연구를 수행하였다. 함초의 무기질 함량은Na의 경우 높은 함량을 나타났으며 K과 Mg의 경우 자생지에 관계없이 각 부위별로 거의 비슷한 함량을 보였으나, 동결 건조한 시료가 온풍 건조한 시료보다 훨씬 높은 함량을 나타내었다. Ca 함량은 뿌리보다 잎에서 2배 이상 높은 함량을 보였으며, Fe은 함초의 뿌리에 많이 함유되어 있었다. 해안에서 채취한 함초의 동결 건조시킨 잎이 20.19%로 가장 높은 함량을 보여 구운 소금의 약1/5에 미치는 식염 함량을 나타냈다. 함초의 뿌리 부분을 EM으로 발효시킨 EM 함초 발효액이 저장 14일에는 대조구 보다 5.3배 정도의 항산화 효과를 나타냈다.

• 한국식품영양과학회지
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• 제32권2호
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• pp.207-210
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• 2003

폐염전에서 채취한 함초의 항산화 효과를 알아보기 위해 식육에 함초를 첨가하여 5$^{\circ}C$에서 저장기간 14일 동안의 TBARS치를 살펴보았다. 그 결과 동결건조한 잎(CBf3L-F)이 BHT 다음으로 높은 항산화 효과를 보였다. 유지산화 안정도를 측정 한 결과에서 구운소금(roasted salt)은 산화를 촉진하였으나 온풍건조한 줄기 (CSBS-D)는 ascorbic acid보다 높은 항산화 효과를 나타냈다 이 것은 단시간의 유지산화안 정 에는 동결건조하는 쪽이, 장기간의 산화 안정에는 온풍건조하는 것이 좋을 것으로 생각된다. 특히, 시료에 대한 함초의 함량이 증가됨에 따라 유지산화 억제 효과가 증가함을 나타냈는데 시료의 10% 함초를 첨가한 것은 천연 항산화제인 a-tocopherol을 1% 첨가한 것과 비슷한 항산화 효과를 나타냈다. 이 것은 폐염전 함초가 천연 항산화 물질로서 가능성이 있음을 시사한다.

• 한국약용작물학회지
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• 제10권2호
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• pp.93-99
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• 2002

퉁퉁마디의 약리효과를 규명하기 위하여 퉁퉁마디 추출액을 실험용 동물에 4주간 섭취시키는 실험을 하였다. 대조군은 4주간 145.5g의 체중이 증가한 반면 퉁퉁마디 추출액 20% 투여군은 128.4g의 체중이 증가하였다. 체중증가율은 대조군에서 107.8%이였으며 퉁퉁마디 20% 투여군에서는 95.1%를 보여 대조군에 비해 체중 증가율이 최대 11.8% 낮았다. 혈중 총단백질 함량과 알부민 함량은 대조군과 실험군간 유의적인 차이가 나지 않아 체중 감소에 따른 실험군간의 영양상태는 차이가 없는 것으로 판단된다. 간기능활성도 측정을 위한 GOT와 GPT 값은 각각 $126.7{\sim}134.1\;U/L$, $41.1{\sim}46.7\;U/L$로 나타났다. 대조군에 비해서 퉁퉁마디 추출액 투여군의 혈중 콜레스테롤은 유의적(p<0.05)으로 현저하게 감소하였고 HDL-콜레스테롤은 유의적(p<0.05)으로 증가하는 경향을 보였다. 대조군에 비해서 퉁퉁마디 추출액 투여군의 혈중 총지질함량과 중성지질함량은 유의적(p<0.05)으로 감소하는 결과를 얻을 수 있었다. 이상의 결과에서 퉁퉁마디 추출액은 동맥경화, 고지혈증, 지방간 등의 예방효과 뿐만 아니라 체중증가 억제에도 효과가 있을 것으로 판단된다.

• Journal of Nutrition and Health
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• 제41권7호
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• pp.583-593
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• 2008

This study was designed to examine the effects of Salicornia herbacea L. (glasswort: GW) on hepatic antioxidative enzyme activities in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats weighing 200-220g by an injection of streptozotocin (STZ) dissolved in a citrate buffer into the tail vein at a dose of 45 mg/kg of body weight. Sprague-Dawley rats were fed an AIN-93 recommended diet and the experimental groups were fed a modified diet containing 10% and 20% of glasswort powder for 4 weeks. The experimental groups were divided into 6 groups which consisted of normal (N)-control group, N-GW 10% and N-GW 20% treated groups, STZ-control, STZ-GW 10% and STZ-GW 20% treated groups. The activities of Xanthine oxidase (XOD), glutathione- S-transferase (GST), glutathione peroxidase (GPX), glutathione reductase (GR), superoxide dismutase (SOD) and CAT (CAT) were measured in the homogenates of liver. The activity of CAT was lower in the supplementary group with glasswort compare to the STZcontrol group but it was not significantly different. The activity of SOD was not significant in all of experimental groups. The activity of GR was significantly increased in the normal supplementary group with glasswort, and GPX activity was significantly increased in STZ-GW 10% group compare to the STZ-control group. The activity of XOD was significantly decreased in the all of supplementary groups with glasswort. The activity of GST was significantly increased in the N-GW 20% group and it was significantly decreased in the STZ-GW 20% group. These results show that the supplementation of glasswort may have favorable influence on antioxidative status in diabetic rats and it may be useful for the diabetic complications as functional food.

• Journal of Microbiology and Biotechnology
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• 제20권9호
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• pp.1322-1330
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• 2010

Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegar-making cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.