• Korean Journal of Pharmacognosy
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• v.41 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.26-32
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• 2012

Purified salt and several different types of sea salts showed comutagenicity in the presence of MNNG (N-methyl-N'-nitro-N-nitrosoguanidine). However, the salts exhibited anti-cancer effects in HCT-116 human colon carcinoma cells and AGS human gastric adenocarcinoma cells. Sea salt showed less comutagenicity effects than purified salt. French sea salt (Salines de Guerande) and Korean sea salt I, which contained higher levels of minerals, showed less comutagenicity. In MTT assay, when HCT-116 and AGS cancer cells were treated with the salts, French sea salt (36% and 34%) and Korean sea salt I (35% and 33%) showed higher anticancer activities than Spanish sea salt (33% and 31%), Italian sea salt (29% and 27%), Korean sea salt II (22% and 22%), or purified salt (18% and 15%) at a salt concentration of 1%. French sea salt and Korean sea salt I also showed better anticancer activities than the other salt samples at a low concentration of 0.5% (p<0.05). Apoptosis related genes of Bax and Bcl-2 were regulated by the treatment of the salt in the colon cancer cells. French sea salt and Korean sea salt I especially increased Bax mRNA expression, but decreased Bcl-2 expression, indicating that they can induce apoptosis of the cancer cells. From the experimental results, sea salt showed better health functional effects than the purified salt, and French sea salt and Korean sea salt I which contained high levels of Ca, K, and Mg showed better effects.

• Korean journal of food and cookery science
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• v.24 no.1
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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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• v.7 no.3
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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.

• Korean journal of food and cookery science
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• v.33 no.3
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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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.

• 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.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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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 $L{\ddot{u}}cke^{(7)}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.90-94
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• 1998

Antimutagenic and antimicrobial effects of the ethanol extracts from sea-mustard and sea-tangle were investigated. Antimutagenic effects of ethanol extracts from sea-tangle were higher than those of sea-mustard. Seventy and ninety percent ethanol extracts from sea-tangle showed high antimutagenic effects on NDMA-induced mutations in TA100 and TA102. Fifty percent of ethanol extract from sea-mustard showed high antimicrobial effect against S. cerevisiae, while 70 and $90\%$ ethanol extracts from sea-tangle against B. subtilis and E. coli.