• Korean Journal of Pharmacognosy
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• v.37 no.3
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• pp.190-195
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• 2006

Obesity is associated with a number of pathological disorders such as non-insulin-dependent diabetes, hypertension, hyperlipidemia, and cardiovascular diseases. Bangpoongtongsungsankamibang (BTSK) has been widely used in the oriental medicine for the treatment of several diseases associated with inflammatory abnormalities in cardiovascular and nervous system. The BTSK is the modified prescription of Bangpoongtongsungsankamibang in which sea tangle (Laminaria japonica) were added. This study was carried out to detemine the anti-obestic effects of BTSK. Pretreatment with the BTSK at daily dose of 100 or 200 mg/kg (p.o.) far 4 weeks reduced serum triglyceride, total cholesterol contents in rat induced by Poloxamer-407 or Triton WR-1339, respectively. Furthermore, post-treatment with BTSK far four weeks also inhibited body weight gain, adipose tissue mass and hyperlipidemia induced by the high fat diet for six weeks. The BTSK shifted serum total-, HDL- and LDL-cholesterol levels toward the values of normal group, suggesting that BTSK has hypolipldemlc effects. The rats fed BTSK reduced lipid peroxide and hydroxy radical in the rat blood and increased superoxide dismutase (SOD) activity compared to the control group. Taken together, these results superoxide that BTSK improve hyperlidemia and obesity via the upregulation of anti-oxidative mechanism.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.197-206
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• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.637-643
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• 2019

Three separate feeding trials were performed to evaluate the dietary inclusion of pigments on growth and pigmentation of Semisulcospira coreana. In the first trial (Exp-1), snails (80 mg/snail) were fed diets containing green laver Enteromorpha intestinalis, seaweed fulvescens Capsosiphon fulvescens, chlorella Chlorella vulgaris, green tea, mugwort, kale, broccoli, sea tangle, dried laver Pyropia yezoensis, a synthetic edible dye, and a diet containing no pigment (control) for 12 weeks. Results showed that dietary treatments had no significant effects on growth performance. However, total chlorophyll and chlorophyll a contents of the snail's edible portion were markedly affected and the highest values were found in snails fed green laver. In the second (Exp-2) and third (Exp-3) experiments, the effect of green laver and chlorella were examined in diets for relatively smaller (35 mg/snail) and bigger (139 mg/snail) snails than those examined in the Exp-1, respectively. Feeding the bigger snails with chlorella significantly enhanced their growth rates compared to control group. Total chlorophyll and chlorophyll a contents of the edible portions of snails were significantly increased by dietary chlorella supplementation. These findings suggest that dietary green laver or chlorella could improve the pigmentation of S. coreana without any adverse effects on growth.

• Biomolecules & Therapeutics
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• v.23 no.5
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• pp.479-485
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• 2015

This study was performed to investigate the sedative-hypnotic activity of ${\gamma}$-aminobutyric acid (GABA)-enriched fermented marine organisms (FMO), including sea tangle (FST) and oyster (FO) by Lactobacillus brevis BJ20 (L. brevis BJ20). FST and FO were tested for their binding activity of the $GABA_A$-benzodiazepine and 5-$HT_{2C}$ receptors, which are well-known molecular targets for sleep aids. We also measured the sleep latency and sleep duration during pentobarbital-induced sleep in mice after oral administration of FST and FO. In $GABA_A$ and 5-$HT_{2C}$ receptor binding assays, FST displayed an effective concentration-dependent binding affinity to $GABA_A$ receptor, similar to the binding affinity to 5-$HT_{2C}$ receptor. FO exhibited higher affinity to 5-$HT_{2C}$ receptor, compared with the $GABA_A$ receptor. The oral administration of FST and FO produced a dose-dependent decrease in sleep latency and increase in sleep duration in pentobarbital-induced hypnosis. The data demonstrate that FST and FO possess sedativehypnotic activity possibly by modulating $GABA_A$ and 5-$HT_{2C}$ receptors. We propose that FST and FO might be effective agents for treatment of insomnia.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.2
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• pp.16-23
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• 2011

This study was carried out to develop the printing Hanji made of mixed raw materials with mulberry bast fibers and alternative plant fibers such as bamboo, soybean stalks, pepper stalk and sea tangle. All alternative plant fibers were produced by the kraft pulping method with 2 stages of bleaching, and used to prepare the modified traditional paper, Hanji for printing purpose. Printing quality of modified Hanji was analyzed by measuring area and Formcircle of halftones and comparing a letter shape printed on paper. The Hanji made of 60% of mulberry bast fibers and 40% of bamboo bleached kraft pulp showed the best printing quality with the smallest area and the largest Formcircle in all modified Hanji. Through the image analysis of form circles of the letters printed on the Hanji, it could also be confirmed that the best printability of the modified Hanji was made using bamboo fibers.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of Microbiology
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• v.45 no.3
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• pp.256-261
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• 2007

Apoptosis is a step of the cell cycle which is important in the regulation of immune cell populations. Chungkookjang is a Korean traditional fermented soybean containing microorganisms, enzymes, and bioactive compounds which was used in the treatment of mouse spleen as well as thymus cells (CH1-fermented soybean containing barley, wormwood, and sea tangle; CH2-fermented soybean) and was found to exhibit substantially reduced small DNA fragmentation. An MTT assay showed that the treatment of CH1 and CH2 into the mouse splenocytes and thymocytes sharply increased their survival. Moreover, a FACS analysis also showed that CH1 and CH2 are effective at suppressing the apoptosis of splenocytes and thymocytes. The fermented soybean isoflavone concentrations, which are implicated in lowering breast and prostate cancers, lowering the risk of cardiovascular diseases, and improving bone health, were determined using Capillary Electrophoresis-Electrochemical Detection (CE-ED). The amount of Daidzein in fermented soybean significantly increased by 44-fold dramatically, compared with those in unfermented soybean. In this study, we demonstrated that ethanol extracts of Chungkookjang promote the survival of the mouse spleen and thymus cells in culture by suppressing their apoptotic death. Future studies should investigate which genes are related to apoptosis of the immune cells.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.582-586
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• 1999

The processing conditions for producing and edible alginate film from sea tangle were investigated by measuring water vapor permeability (WVP), tensile properties and colors of film. The alginates were extracted with $3\%$ sodium carbonate ($Na_2CO_3$) solution for 5 hrs, and the alginate films were prepared with extracted sodium alginates, D-gluconic acid lactone, $CaCO_3$ and various plasticizers, As the concentration of alginate in making the film was increased, the WVP and elongation of the film were decreased and the tensile strength was increased. The higher amount of plasticizer showed the higher WVP and elongation, and the order of various plasticizers in increasing the WVP and elongation of the film was glycerol, polyethylene glycol, and sorbitol. The addition of sorbitol in the film showed the highest value (89.57) in lightness of Hunter color system and the film added polyethylene glycol had the highest values (-1,12 and 11.4) in redness and yellowness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.664-668
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• 1999

The extracting conditions of alginates from sea tangle were evaluated by measuring water vapor permeability (WVP) and tensile properties of alginate film to obtain basic data of making an edible and biodegradable film. The alginates were extracted with $1\%,\;3\%$ and $5\%$ sodium carbonate ($Na_2CO_3$) for 1, 3, 5 and 10 hours, and the alginate film was made with various plasticizers. The higher concentration of $Na_2CO_3$ solution showed the lower viscosity and polymerization degree of alginate and the film prepared with alginates having low viscosity showed the higher WVP. The extracting hours had little effect on the WVP and the elongation of alginate film, but the polymerization degree of alginates directly affected the tensile strength of the film. The addition of sorbitol and polyethylene glycol as a plasticizer lowered the WVPs and the elongation of alginate film.