• Journal of Life Science
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• v.12 no.1
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• pp.16-25
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• 2002

To summarize our interpretation of the results, we can explain shown below. Optimum con dictions in order to soften of sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour, 0.2% $K_2$HPO$_4$at 10$0^{\circ}C$ for 0.5 hour and 0.3% NaHCO$_3$at 10$0^{\circ}C$ for 0.5 hour. After sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour and added 10% seasoning agent of 0.5% glutamic acid, 3% glycine, 5% sorbitol and 1.5% soy sauce. Contents of free amino acid in the leaflike tea were a large amount as alanine of 707.2 $\mu$mo1/100$m\ell$ and glutamic acid of 343.6 $\mu$mo1/100 $m\ell$. And contents of mineral were order Na of 49.38 ppm, Mg of 10.72 ppm, K of 10.56 ppm and Ca of 6.55 ppm. Powder tea was added 0.05% glutamic acid, 5% glycine, 5% glucose and 4% sodium chloride in sea tangle powder, and then pressure treatment at 11$0^{\circ}C$ for 1.5 hours. Contents of free amino acid in the powder tea were a large amount as glycine of 222.04 $\mu$mo1/100$m\ell$ and glutamic arid of 208.58 $\mu$mol/100$m\ell$. And contents of mineral were order Na of 104.24 ppm, Mg of 14.31 ppm, K of 9.68 ppm, Fe of 2.36 ppm, Ca of 2.00 ppm, Zn of 0.13 ppm, Cu of 0.10 ppm and Mn of 0.01 ppm.

• Journal of Life Science
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• v.9 no.4
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• pp.439-452
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• 1999

This study was designed to investigate the effects of sea tangle (Laminaria japonica) extract and fucoidan components on anti-aging action. Sprague-Dawley(SD) male rats (210$\pm$5g) were fed experimental diets Dasi-Ex group: sea tangle extract powder of 4.0% added to control diet; Fuco-I, II and III groups: funcoidan powder of 1, 2 and 3% added to Dasi-Ex group for 45 days. Hydroxyl radical (.OH) formations were significantly inhibited (10-20% and 25-30%) in serum and brain mitochondria of Dasi-Ex and Fuco-I, II and III groups compared with control group. Significant differences in .OH formations of brain mitochondria in Dasi-Ex and Fuco-I groups could not be obtained, but.OH formations of brain microsomes resulted in a significant decrease (15-20%) in Fuco-II and III groups compared with control group. Basal oxygen radical (BOR) formations were significantly decreased about 10% and 13-15% in brain mitochondria of Dasi-Ex and Fuco-I group, and Fuco-II, III groups, and also decreased about 10% and 15-20% in brain microsomes of Dasi-Ex and Fuco-I groups, and Fuco-II, III groups. LPO levels of brain mitochondria and microsomes were significantly inhibited about 10% in Dasi-Ex and Fuco-I, II groups and 15% in Fuco-III groups. Oxidized proteins (>C=O) were significantly inhibited about 10% in serum of Dasi-Ex and Fuco-I, II, III groups and brain mitochondria of Dasi-Ex group, while remarkably inhibited (30~35%) in brain mitochondria of Fuco-I, II and III groups. Nitric oxide (NO) levels were significantly inhibited (12~15%) in serum of Fuco-I, II and III groups, but there no significant difference in serum NO levels of Dasi-Ex group. Superoxide dismutase (SOD) activities were remarkably increased (30~ 60%) in serum of Fuco-I, II and III groups, but there were no significant differences in SOD activities in serum of Dasi-Ex group. Catalase (CAT) activities were significantly increased about 20% in serum of Dasi-Ex and Fuco-I, II, III groups. Mn-SOD activities in brain mitochondria were significantly increased about 17% in Dasi-Ex group, while remarkably increased 26~36% in Fuco-I, II, III groups. Cu,Zn-SOD activities in brain cytosol were dose-dependently of fucoidan increased 10%, 12% and 18%, respectively, compared with control group. These results suggest that anti-aging effects of fucoidan may play a pivotal role in attenuating a various age-related changes such as chronic degenerative disease and senile dementia.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.340-345
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• 2003

In order to choose the manufacturing method for extracting alginates from sea tangle, Laminaria japonica, three methods were applied. In Method I, alginates were extracted with NaOH solution from sea tangle powder and extracted alginates were precipitated and converted to alginic acid by $CaCl_2$ and HCI solution. Then alginic acid was converted to sodium alginates with $Na_2CO_3$ solution. Sodium alginates were precipitated with methyl alcohol and were resolved with hot water and this step was repeated three times. Method II was same to Method I except final step including that sodium alginates were precipitated and washed with methyl alcohol three times. Method III included that sodium alginates were extracted with $Na_2CO_3$ solution from sea tangle powder then sodium alginates were precipitated and washed with methyl alcohol three time. Extracting time increased with Increasing extracted alginates amounts but increasing rates were below $0.4\%/h.$ Alginates amounts recovered by Method III showed above 2 times more to those by Method I and II. Extracting time increased with increasing ash amount of sodium alginates but increasing rates were below $0.1\%/h.$ and that of sodium alginates extracted by Method III showed higher value $(5\%)$ than those by Method I and II. In the sodium alginates prepared by Method III, the amount of ash in alginates dried by air was $34.4\%,$ that by vacuum freeze drying was $47.8\%.$ Extracting time increased with decreasing average molecular weight (MW) and degree of polymerization (DP) of sodium alginates, MW and DP of alginates prepared by Method III were higher than those by Method I and II In same extracting time. Extracting time increased with decreasing rate of apparent viscosity change (SAV) of alginates solution, and SAV of alginates prepared by Method III showed higher value than those by Method I and II in same extracting time. SAV of alginates dried by air was higher than that by vacuum freeze drying. Relating equation among SAV MW and DP were MW = 60.066 (SAV) -93.950, DP =309.760 (SAV) -485.084 and MW = 0.914 (DP)+0.213.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.329-336
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• 2015

We examined the effect of substituting squid meal and macroalgae with soybean meal in a commercial diet on the growth and body composition of juvenile abalone Haliotis discus hannai. We randomly distributed 2310 juvenile abalone into 33 rectangular plastic containers and fed them five experimental diets in triplicate as follows. The control diet (Con) consisted of 12% squid meal, 8% corn gluten and 20% soybean meal as protein source, wherein 10% ${\alpha}$-starch, 20% wheat flour, and 5% dextrin were carbohydrate source. The experimental diets, 50% squid meal (SM50), 50% squid meal and 50% macroalgae (SM50+MA50), and 100% squid meal and 50% macroalgae (SM100+MA50) were substituted with the same respective amounts of soybean meal. The fifth experimental diet consisted of the control diet plus 1% diatom powder (DP). We prepared two domestic (Domestic A and B) and two imported (China and Japan) abalone feeds. Finally, we prepared Undaria and sea tangle. We found that the weight gain of abalone fed the Con, DP, and China and Japan diets was significantly greater than that of abalone fed Undaria and sea tangle. We conclude that the substituting squid meal and macroalgae with soybean meal in abalone feed has limited benefits, but supplementing diets with 1% diatom powder is effective in improving weight gain.

• Food Science and Preservation
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• v.22 no.2
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• pp.190-196
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• 2015

This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.452-459
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• 2008

The purpose of this study was to investigate the antioxidative effects of Sea tangle powder(STP) solvent extracts as well as Maejakgwa made with STP. The STP solvent extracts were added to soybean oil at a quantity of 0.05%. The solvents used for extraction were methanol, ethanol, ethyl acetate, and petroleum ether. Soybean oil without added STP was used as a negative control, and soybean oil samples containing 0.02% butylated hydroxy toluene(BHT) and $\alpha$-tocopherol were used as positive control, respectively. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation levels of these samples were determined by measuring their acid values, peroxide values, and thiobarbituric acid(TBA) values. The soybean oil samples containing the STP extracts had lower oxidation levels than both the negative control and $\alpha$-tocopherol positive control, and the sample containing the 0.05% methanol extracts had the lowest oxidation. According to the Rancimat method, the methanol extract(320 min) and ethanol extract(316 min) demonstrated longer induction periods as, compared to the control(253 min), $\alpha$-tocopherol(255 min), and BHT(309 min) samples. For the Maejakgwa, acid values increased over the storage period, however, the samples made with STP had lower values than the control group. Peroxide values increased rapidly for 30 days and then decreased. The TBA values of the Maejakgwa samples made with 3% and 9% STP were lower than those of the 15% STP sample and the control. In conclusion, the oxidative stability of soybean oil containing solvent extracts of STP and Maejakgwa made with STP were increased.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.245-254
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• 2001

우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질원료인 찹쌀무게에 대하여 2%. 4%, 6%, 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 3$0^{\circ}C$에서 12일간 숙성시키면서 유리아미노산과 지방산 조성 acl 관능적 특성을 검토하였다. 숙정 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마 고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.31mg%, 172.10mg%, 174.18mg%, 185.60mg 및 161.70mg%로 최고값을 보였다 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성 이 진행될수록 증가하였다. 또한 arginine, aspartic acid, proline, serine, leucine, lysine 도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid myris-tic acid, palmitic acid stearic acid , oleic acid, linoleic acid 등이었고, 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid, lauric acid myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특서엥 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 정도 첨가하는 것이 적당하였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.1
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• pp.1-6
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• 2004

In preparing sodium alginates from sea tangle (Laminaria japonica) powder using the Mexican process, alkaline extraction, conversion to alginic acid and reversion to sodium alginates were used to increase purity. The effect of hot water treatment and dialysis on measuring the average molecular weight of sodium alginates were investigated. Intrinsic viscosity and average molecular weight of sodium alginates after dialysis were higher than those before dialysis. Average molecular weight of sodium alginates treated with hot water was higher than that without. Hot treatment has little effect on the ash content of sodium alginates. Ash content of sodium alginates before dialysis were $27-30\%$ those after dialysis were $10\%.$ After dialysis, Na content was highest $(89-91\%),$ K was $11-12\%,$ Ca was $1.9\%,$ and Mg was $0.05\%.$ Ash content of alginates had little effect on average molecular weight. SAV (slope of apparent viscosity) of alginates solution after dialysis showed higher values than before. SAV of the alginates with hot water treatment were higher than without treatment.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.43-43
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• 2001

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.42-42
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• 2001