• Food Science and Preservation
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• v.9 no.1
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• pp.1-7
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• 2002

This study was carried out to investigate antimutagenic and anticancer effects of Korean traditional Kochujang added with sea tangle (Laminuia longissima). Most of the mineral content in Kochujang added with sea tangle was increased when compared to traditional Kochujang. In the Ames test, the inhibition rate of ethanol extract (200 $\mu\textrm{g}$/plate) of Kochujang added with 5% sea tangle in the S. typimurium TA100 strain showed 87.2% against the mutagenesis induced by MNNG. And also, the inhibition rate of ethanol extract (200 $\mu\textrm{g}$/plate) of Kochujang added with 5% sea tangle in the S. typhimurium TA98 and TA100 strains was 62.9% and 71.6%, respectively, against the mutagenesis induced by 4NQO. The suppression under the same condition against B($\alpha$)P and Trp-P-1 in the TA98 and TA100 strains showed 70.2% and 80.8%, and 62.9% and 73.1%, respectively. In the anticancer effects, the treatment of 1.0 mg/mL Kochujang added with 5% sea tangle showed strong cytotoxicity of 78.6% and 79.4% against KATOⅢ and HepG2, respectively.

• 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.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.827-832
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• 2007

This study was carried out to develop and characterize a drinking extract of disk abalone to keep the price level and to raise a added value of disk abalone. Fresh raw disk abalone was composed of 29.3% of the shell part, 17.7% of the intestinal part, and 43.9% of the flesh part. and the amount of nutritive substances in the intestinal part were higher those in the flesh part. Arginine was the most abundant amino acid both in raw and drinking extract of disk abalone. Drinking extract prepared with 250 g of the flesh of disk abalone at $100^{\circ}C$ for 2 hours was better in color and overall taste than those made with 150 g or 200 g of the flesh. As the extracting temperature was gradually increased or the extracting period was gradually extended, the extracting effect was slightly improved but the color of the extract turned out to undesirable one. The desirable sea tangle extract could be made when 15 g of sea tangle was extracted in 1 l of water at $100^{\circ}C$ for 2 hours, and which was accorded well with the color of drinking abalone extract. From these results the best drinking extract of disk abalone can be manufactured with 250 g of the abalone flesh extracted in 1 l of water at $100^{\circ}C$ for 2 hours.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.66-71
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• 2003

For the purpose of making a functional and stable yogurt, new type yogurt were prepared from 12% whole milk and 2% skim milk added hot-water extracted from sea tangle. The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, degree of curd sedimentation, quality-keeping property and sensory property. By addition of hot-water extracted from 0.5% sea tangle, the titratable acidity of yogurt(1.89%) was higher than that of yogurt not added hot-water extract of sea tangle(1.53%). The propagation of lactic acid bacteria was stimulated by adding hot-water extracted from 0.5% sea tangle, and the number of viable cells were about 1.4${\times}$10$\^$9/CFU/$m\ell$. On the other hand, the number of viable cells in control were 4.4${\times}$10$\^$8/CFU/$m\ell$. Viscosity of yogurt made from adding hot-water extracted from 0.5% sea tangle(25 CPS) was higher than that of yogurt with only milk(22 CPS). When yogurt made from adding hot-water extracted from sea tangle was kept at 7$^{\circ}C$ for 15 days, its quality-keeping was relatively good. The sedimentation of curd was repressed a little by adding hot-water extracted from 0.5% and 0.1% sea tangle. The overall sensory score of yogurt made from adding hot-water extracted from 1% sea tangle was the best of tested yogurt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.559-564
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• 2013

This study was performed to determine effects of dietary inclusion of various concentrations and sources of sea tangle Laminaria japonica on growth, body composition and plasma chemistry of juvenile black porgy Acanthopagrus schlegeli. Juvenile fish (N=810; average mass=8.9 g) were distributed among twenty-seven 200 L flow-through tanks (30 fish per tank). Nine experimental diets were prepared: control (Con) without additives; sea tangle powder at 0.1%, 0.5%, 1%, 2%, 3% and 5%, (P-0.1, P-0.5, P-1, P-3 and P-5 diets, respectively); and fresh sea tangle (F-1); and 1% sea tangle extract (E-1). Each powdered additive was substituted for an eqaul amount of wheat flour, and the extract was substituted for an equal amount of water in the respective experiemtnal diets. Each diet was fed to triplicate groups of fish. Weight gain and feed conversion ratio were not affected by the experimental diets. Feed consumption by fish fed the P-1 diet was higher than that of fish fed the P-3 and P-5 diets. Moisture, crude protein, crude lipid, whole-body ash content (excluding the liver), liver moisture, and crude protein and lipid contents of fish were not affected by the experimental diets. None of the fish plasma criteria were affected by the experimental diets, with the exception of plasma glucose. In conclusion, dietary inclusion of various concentrations and sources of sea tangle did not significantly affect the growth, feed efficiency, body composition or plasma chemistry of juvenile black porgy.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.89.1-89.1
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• 2007

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• Journal of the Korean Professional Engineers Association
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• v.32 no.2
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• pp.99-109
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• 1999

The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60～100$^{\circ}C$ for 4 hours, the higher temperature resulted higher yields in solids and protein. 2) Optimum sea tangle hot water extraction condition were 60～65$^{\circ}C$ for 1 hour which was cheap operating cost and high yield of good taste components. 3) The membrane flux was more higher GR 51 PP. and increase of flow rate permeate flow rate was accordingly increased. but limiting flow volume was 3.7 l/min. 4) It was found that ultration was relatively of higher recovery rate, solid and taste components, and low rejection coefficient rate than diafiltration.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.230-233
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• 2002

Superoxide is involved in causing inflammation, cancer, and arteriosclerosis in many cases. Taking antioxidant material can be helpful in preventing the diseases. Natural food such as barley, wormwood, sea tangle, and soybean contain antioxidant ingredients. Antioxidant activity increase was determined by fermenting them with microorganism. To determine the activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) solution was used. When barley, wormwood, sea tangle, and soybean were fermented with Bacillus lichenifomis Bl, antioxidant activities of each fermented product increased 2.6, 1.6, 2.7, and 1.7 folds, respectively. Also, absorbance of fermented soybean was higher than that of soybean at the range of 250~290nm, which might be involved in differences of antioxidant activity of the two. Paraquat suppressed Esherichia coli DH5$\alpha$ growth by making superoxide inside the strain. However, when ethanol extract from fermented soybean was added into the GM (glucose-mineral) media containing the strain, its growth was recovered, suggesting that ethanol extract can move across E. coli, and can function as anti-oxidant material in vivo. Thus, it will be possible to develope antioxidant material from fermented soybean which can be taken orally.