• Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.197-205
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• 2010

This study investigated the inhibitory effects of sea mustard on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats. Sea mustard (Undaria pinnatifida) powder, sea mustard ethanol extract, and sea mustard ethanol-extracted residue were tested. The ethanol extracted residue had the most beneficial anti-hyperlipidemic activity. Alginate in the sea mustard was considered to be the key component. The ethanol-extracted residue of sea mustard also had antioxidant activity, which may be effective in preventing hyperlipidemia by increasing the enzymatic activity of superoxide dismutase, which can remove active oxygen from the bloodstream.

• 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.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.117-121
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• 1999

The anititumor and immunologic activities of the glycoproteins extracted from sea cucumber (Stichopus japonicus) on mice bearing sarcoma 180 cells were investigated . Maximum tumor suppression (64%) occurred at the dose of 100mg glycoprotein/kg. The highest prolongation ratio was achieved at the level of 100mg/kg an dincreased by 395 more than that of control. Glycoproteins from sea cucumber exhibited direct cytotoxic effect on the tumor cells. Dose dependent increase of leucocyte, peritoneal exudate cell and weights of immunoorgans revealed the improvement of immunity. When the glycoportein-administered group was compared with the control, a significant difference was not noted in the clinico-chemical values such as S-GOT, S-GPT , alkaline phoshatse activity, total protein, cholesterol, triglyceride, urea nitrogen and glucose levels in blood. These results suggests that the antitumor activity of sea cucumber glycoprotein is associated with activation of cells in the immune system.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.140-148
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• 2007

Diabetic nephropathy has been increasing, although blood glucose and blood pressure can be controlled by angiotensin converting enzyme(ACE) or advanced glycosylation end products(AGE) inhibitors in the diabetic patients. We investigated the effect of dietary supplementation of sea tangle on the blood glucose, and pathological scoring of diabetic kidneys in the streptozotocin(STZ) induced diabetic rats. Male Sprague-Dawley rats were divided into normal rats fed control diet and diabetic rats fed control diet or control diet supplemented with powder or oater extract of sea tangle. Diabetes was induced by a single injection of STZ(60mg/kg, ip) in citrate buffer. The animals were fed the experimental diet and water for 13 weeks. Dietary supplementation of sea tangle decreased blood glucose in the diabetic rats. However, dietary supplementation of sea tangle did not affect the antioxidant enzyme activities, MDA content and pathology of diabetic kidneys. These results indicate that decreased blood glucose by sea tangle could not delay the progression of diabetic kidney disease.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.150-160
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• 1988

Food habits of Alaska plaice, Pleuronectes quadrituberculatus, and ecological interactions of this species with yellowfin sole, Limanda aspera, and rock sole, Lepidopsetta bilineata, in the eastern Bering Sea were studied. Alaska plaice mainly feed on polychaetes regardless of sex and size of fish. However, it was shown that food differed by sampling area. Feeding did not occur at night. Food competition seems to be negligible among the three shallow water fiatfish species inhabiting the eastern Bering Sea due to differences in food spectra or spatial distribution.

• Fisheries and Aquatic Sciences
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• v.4 no.3
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• pp.138-143
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• 2001

Red sea bream, Pagrus major a fish species characterized by its dualistic feeding pattern, was investigated to study the synchronizing effect of light and food on the demand-feeding rhythm. Nocturnal and diurnal red sea bream, both in groups and individually, were exposed to restricted-feeding and Light-Dark cycles of different periods. The phase relationship between both zeitgebers was also studied. In some cases, food availability restricted to the light or dark phase contrary to that of the previous feeding phase changed a diurnal feeding pattern into nocturnal and vice versa, suggesting that food can be one of the switching factors that decides whether the circadian system of red sea bream is diurnal or nocturnal. However, the fact that the feeding pattern of some fish was unrelated with the phase in which food was available suggests that other internal and/or external-factors could be involved in the temporal flexibility of red sea bream.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.25-32
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• 1998

To measure the contents of several heavy metal elements (Cr, Mn, Ni, Cu, Zn, Cd, Hg, Pb) in Korean seaweeds which are closely related to food resources, various seaweed samples were collected from thirteen to seventeen seaweed-producing districts. The results obtained from the experiment are summarized as follows: 1. The content of heavy metal elements in seaweeds of individual sample ranged from 0.0005 to 25.0373 ppm. Their mean levels were as follows: laver, 0.0024∼3.9297 ppm; sea lettuce, 0.0011∼25.0373 ppm; sea mustard, 0.0005∼23.5071 ppm; sea tangle, 0.0006∼4.8550 ppm. The mean levels of Cd and Pb were specially low in the samples collected from the area II in Kangwon and area Ⅸ in Kyungbook. 2. The mean levels of heavy metal elements of collected samples ranged from 0.0117 to 4.4944 ppm. Laver showed the lowest level of Hg and sea lettuce showed the highest level of Mn. Their mean levels of elements were as follows: laver, 0.0117∼2.3339 ppm; sea lettuce,0.0232∼4.4944 ppm; sea mustard, 0.0129∼1.5139 ppm and sea tangle, 0.0182∼1.7410 ppm. 3. The mean levels of heavy metal elements from several locations ranged from 0.0085 ppm to 8.4148 ppm. The mean levels of heavy metal elements in sea mustard from area V of Kyungbook were the lowest, but the mean levels of heavy metal elements in sea lettuce from area Ⅷ of Kyungnam were the highest. The mean level of heavy metal elements were as follows: laver, 0.3613∼1.1124 ppm; sea lettuce, 0.1415∼8.4148 ppm; sea mustard, 0.0729-3.1182 ppm; sea tangle, 0.0085∼0.7587 ppm. 4. Generally the heavy metal elements were detected in the seaweed samples from all locations. The mean levels of heavy metal elements varied with locations and kinds of samples. The levels of heavy metals of the samples taken from all locations from the East Sea, the South Sea, and the West Sea areas showed 99% safety range.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.1
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• pp.1-7
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• 2017

The elimination of harmful heavy metals (Cd, Cr, and Pb) from sea lettuce Enteromorpha sp. was evaluated in filtered seawater over a pH range of 2.0-4.0 using citric, hydrochloric, and nitric acids. We also evaluated the quality of sea lettuce samples after release of their internal constituents into seawater solutions containing acids. The heavy metals that accumulated in raw sea lettuce after incubation for 3 days in seawater containing Cd, Cr, and Pb were, in descending order, Pb ($120.45{\mu}g/g$), Cr ($86.04{\mu}g/g$), and Cd ($18.35{\mu}g/g$). The rate of elimination of heavy metals from sea lettuce was higher at lower pH for all of the acids used. However, the color of the sea lettuce changed adversely at below pH 2.5. The heavy metals in sea lettuce samples after 10 min in seawater at pH 3.0 containing the three acids were eliminated in the order Pb (42.2-78.0%), Cd (51.8-55.3%), and Cr (14.0-32.8%). The quality of the sea lettuce was not affected when it was incubated for 30 min at pH above 3.0. The maximum elimination of heavy metals from sea lettuce occurred when it was soaked for 10 min in seawater at pH 3.0 containing citric acid.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.219-224
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• 2000

Dieary effects of sea tangle on immune functions were investigated in diabetic mice. Four groups of ICR mice weighing 33.36$\pm$1.01 g were fed either an AIN-76 diet only (control), or with additional sea tangle powder, sea tangle water extract, and alginate at the level of 13.6%, 4%, and 1%, respectively by weight. Cellulose was omitted in sea tangle powder and alginate diets. After 10 days of feeding respective experimental diets, all mice were made diabetic by five consecutive intramuscular injections of streptozotocin (40mg/kg body weight per day) and fed the diets for four more weeks. Plasma IgG concentrations but not those of IgM were significantly higher in mice fed sea tangle powder, extract or alginate than those on the control diet. Plasma TNF$\alpha$ levels were, however, lower in those fed sea tangle power or water extract than control and alginate fed groups. TNF$\alpha$ releases from macro phages isolated from four groups and cultured with 5 $\mu\textrm{g}$/mL LPS for 24 hors showed a similar tendency to the results of plasma concentrations in the respective groups, but IL-1$\beta$ releases were not different among four groups. Lymphocyte proliferation in response to LPS (10$\mu\textrm{g}$/mL) measured using splenocytes cultured for 3 days was highest in the alginate fed group (594$\pm$38%) and those of sea tangle powder (536$\pm$47%) and extract (547$\pm$34%) fed groups tended to be higher than the control (523$\pm$30%). It is concluded that sea tangle contains immunomodulatory components besides alginate that could enhance humoral immunity of itself. The immunomodulatory effects of sea tangle constituents is regarded as beneficial for diabetic subjects.