• 생약학회지
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• 제41권4호
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• pp.308-312
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• 2010

The purpose of this research is to provide basic informations to discriminate between sea buckthorn (Hippophae rhamnoides) cultivated in the Republic of Korea and Mongolia. The phenolic compounds of sea buckthorn, were measured by the HPLC analysis. Catechin, rutin, quercetin, isorhamnetin were found in methanol extracts of sea buckthorn. Total phenolic compound of Korean sea buckthorn leaves (1.852%) was about five times higher than those of Mongolian sea buckthorn berries (0.338%). As a result, the order of the total phenolic compound and Catechin content was 1) sea buckthorn leaves, 2) sea buckthorn stems, 3) sea buckthorn roots, and 4) sea buckthorn berries. Statistically no big differences in levels of phenolic compounds were consistently found in sea buckthorn cultivated in the Republic of Korea and Mongolia investigated in this work.

• 한국식품영양과학회지
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• 제41권1호
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• pp.26-32
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• 2012

국내산 정제염, 천일염과 유럽산 천일염 등의 SEM에서의 형태, 무기질 성분, 보돌연변이와 암세포 in vitro 항암 기능성을 측정하였다. 정제염은 SEM을 이용한 관찰 시 구조가 규칙적이었고 천일염은 불규칙한 표면 구조를 가지고 있었다. 천일염의 크기도 차이가 있었고 프랑스 천일염과 한국천일염I은 다른 천일염보다 크기가 작았다. 무기질 함량은 프랑스 천일염과 한국 천일염I이 Ca, K, Mg 등의 함량이 다른 소금보다 더 많았다. pH도 프랑스 천일염과 한국 천일염I이 가장 높았다. 한국산 두 가지의 천일염은 무기질 함량에 따라 물리적 특성의 차이를 보였고 한국 천일염I은 프랑스 천일염과 비슷한 무기질 함량을 가지고 있었다. 소금은 보돌연변이 효과가 있었지만 특히 무기질 함량이 높았던 프랑스 천일염과 한국산 천일염I은 다른 소금보다 낮은 보돌연변이 효과를 나타내었다. HCT-116과 AGS 암세포에 대한 in vitro 항암 효과에서도 보돌연변이 효과와 비슷한 경향을 나타내었고 많은 무기질을 함유한 프랑스 천일염과 한국산 천일염I의 암세포 성장 억제효과와 암세포의 apoptosis 유도 효과가 가장 높았다. 이상의 결과로부터 소금의 기능성은 무기질 함량이 많은 천일염이 정제염보다 좋으며 천일염 중에도 Ca, K 등의 무기질 함량이 높을수록 기능성도 증가하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.59-67
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• 2008

In an effort to make a functional and stable yogurt, this study investigated the improvement effects of sea tangle extract and sea tangle yogurt on intestinal function. The intestinal improvement effect of the extract was measured by the charcoal meal transit method, employing Balb/C mice. And constipation relief was compared utilizing the loperamide-induced constipation method, employing SD rats. Charcoal meal transit was remarkably increased in the mice receiving sea tangle extract as compared to the controls. The constipation relief effects of the sea tangle and sea tangle yogurt were evaluated by measuring fecal amounts in the rats after adding them to water. The fecal contents increased remarkably in the sea tangle administered rat groups as compared to the control group. In addition, different yogurt samples were used to evaluate the characteristics of the sea tangle yogurt. During storage, pH slightly decreased in the yogurt with sea tangle as well as without. At the same time, acidity slowly increased as the storage duration increased. As time elapsed, the amounts of viable cells increased in both yogurts (with and without sea tangle). In the sensory evaluation, significant differences were shown between the sea tangle yogurt and the control for color, flavor, sweetness, and overall quality. Overall, based on the combined results of the intestinal function effects and sensory evaluation, the 0.25% sea tangle yogurt proved to be superior.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.317-319
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• 2002

Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of alginic acid from sea mustard to increase extraction yield. EPG digestion was examined under distinct conditions within temperatures from $25^{\circ}C$ to 5$0^{\circ}C$, pH 5 to 9, and treatment times from 0 to 36 hr. The optimal conditions fur alginic acid extraction with EPG were: pH 7.0 at 3$0^{\circ}C$ for 24 hrs. The EPG hot water extraction yield was 3.4 times higher yield than hot water extraction alone. Using EPG to extract alginic acid from sea mustard should be considered a viable alternative to conventional extraction, with the advantage of reducing hazardous wastes such as strong acid and alkali solutions.

• 한국식품조리과학회지
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• 제33권3호
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

• 한국수산과학회지
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• 제36권6호
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• pp.563-567
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• 2003

Various bacterial strains were isolated from rice field ditch water, and their seaweed degrading activities were investigated. They were incubated in a liquid medium of sea tangle (Laminaria iaponica) and sea mustard (Undaria pinnatifida) powder for 3 weeks. Ratios of reduced sugar to total sugar of the liquid medium were measured once a week. Ratios of reduced sugar to total sugar of 27A311, 27C221 27A111 and 27B121 strains were highest. Accordingly, these four strains were incubated in 3 different liquid media of sodium alginate, sea tangle powder, and sea mustard powder for 3 or 4 weeks. The ratios of reduced sugar to total sugar and cell growth were measured once a week. Cell growth was higher in 27A111 and 27C221. Ratios of reduced sugar to total sugar was higher for 27C221 in the liquid mediums with sodium alginate and sea mustard powder, and for 27A111 in the liquid medium with sea tangle powder.

• 한국식품과학회지
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• 제44권6호
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• pp.716-721
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• 2012

본 연구에서는 해조분말의 산업적 활용을 위하여 미역, 다시마 열수 추출물을 분무건조 및 동결건조한 분말에 대한 품질 및 항산화 특성을 비교 분석하였다. 미역 추출물의 분무건조 및 동결건조 수율은 유의적인 차이는 없는 반면, 다시마에서는 동결건조에서 월등히 높았다. 수분함량은 분무건조에서 유의적으로 높았으며, 색도는 분무건조가 동결건조에 비하여 $L^*$ 값 및 hue angle 값은 낮고 $a^*$ 값 및 $b^*$ 값은 높은 경향을 나타내었다. 흡습특성에서는 분무건조 분말이 동결건조 분말에 비하여 낮은 흡습성을 나타내었다. 미역, 다시마의 alginates 함량은 전반적으로 분무건조 시 높은 함량을 나타내었으며 총 폴리페놀 및 플라보노이드 함량 역시 분무건조가 동결건조에 비하여 유의적으로 높은 함량을 나타내었다. DPPH 라디칼 소거활성, SOD 유사활성, 아질산염 소거능 및 지질산패 억제능은 미역, 다시마 모두 농도증가에 따라 활성이 증가하는 결과를 나타내었으며 분무건조물에서 높은 활성을 나타내었다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2005년도 아시안 푸드의 기능성과 세계화 전략에 관한 국제심포지움
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• pp.112-123
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• 2005

For thestudying and utilizing the thorn sea cucumber synthetically, the method preparing polysaccharide and polypeptide from sea cucumber was studied. The comparatively rational craft for preparing crude polysaccharide is fresh raw materials deal with oar form, $60\%$ of the ethanol precipitate after hydrolyzed by pretense and vibrated with ultrasonic wave auxiliary. The purification of polysaccharide and removal of protein fromcrude polysaccharide were made through precipitation method using the acetate. The polypeptide is obtained by concentrating in vacuum, freeze-drying after mixing precipitations of two times. Polysaccharide acute poisoning experiment indicate there is no bad reaction when LD50>5000g/kg, there strain rate of liver tumor H11 approach present generally acknowledged tumor treat medicine cyclophosphamide, and there is no side effect. The fatigue resistance function of polypeptide experiment also indicates that the fatigue resistance ability of mouse which fed on added sea cucumber polypeptide has a great improvement.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.319-323
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• 2005

Lactic acid bacteria are dominant microflora in many kinds of fermented foods. In this study, dominant microflora, especially lactic acid bacteria were isolated from salted sea food, and we determined physiological characteristics, and assayed specific property such as bacteriocin activity. The population of lactic acid bacteria as well as aerobic mesophilic counts was at the level of $10^7$ cfu /g. Total 17 strains of LAB were isolated from salted sea food sample. The phenotypic characteristics of these strains were determined followed by Bergey's Manual. And genotypic and bacteriocin activity were tested by Schillinger and $L{\ddot{u}}cke^{(7)}$.

• 한국수산과학회지
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• 제31권1호
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• pp.90-94
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• 1998

미역과 다시마의 에탄을 농도별 추출물의 NDMA에 대 한 항돌연변이 효과 및 E. coli, B. subtilis, S. cerevisiae에 대한 항균효과를 검색하였다. 다시마 에탄을 추출물의 항돌연변이 효과는 전반적으로 미역 추출물보다 높았다. 다시마의 70과 $90\%$ 에탄을 추출물은 TA100과 TA102에서 NDMA에 대하여 높은 항돌연변이 활성을 나타내었으며, 특히 TA100에서 $97\%$ 이상의 높은 항돌연변이 효과를 나타내었다. 항균효과로서 미역의 $50\%$ 에탄을 추출물은 S. cerevisiae에 대하여 높은 효과를 나타낸 반면, 다시마의 70과 $90\%$ 에탄을 추출물은 S. subtilis와 E. coli에 대하여 높은 항균활성을 나타내었다.