• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.239-246
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• 2022

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.

• Journal of Marine Bioscience and Biotechnology
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• v.4 no.1
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• pp.15-23
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• 2010

Seaweed has been consumed especially in the Asia since centuries ago as a vegetable (Matsukawa, 1997; Burtin, 2000; Raghavendran 2003). Seaweed has many valuable nutrients i.e. as a mineral resources, vitamin, and non-caloric fiber, also has potential antioxidant resources. Such of nutrition consists in the Seaweed is Chlorophyll, Carotene, Fucoxantine, Luteen and Zeaxantine, Polysaccharide and Diet Fiber, Mineral, Protein and Amino Acid, Fat and Fatty Acid, Vitamin, Polifenol, also Methanol. The benefits of some nutrition content on seaweed are as an antioxidant, slimmer agent, anti-diabetes, healthy for heart, eyes health, Iodium source, and some kind of vitamins functions. As a conclusion, developing research about seaweed we believe it would be a part of medicine material and food processing, also cosmetic industrial.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.62-67
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• 2008

The present study was carried out to evaluate the physiological effects of seaweed supplementation on blood glucose levels, lipid profile, and antioxidant enzyme activities in subjects with type 2 diabetes mellitus. Subjects were randomized into either a control group or a seaweed supplementation group. Pills with equal parts of dry powdered sea tangle and sea mustard were provided to the seaweed supplementation group three times a day for 4 weeks. Total daily consumption of seaweed was 48 g. We found that total dietary fiber intake was 2.5 times higher in subjects receiving seaweed supplementation than in the control group. Accordingly, fasting blood glucose levels (p<0.01) and 2-hour postprandial blood glucose measurements (p<0.05) were decreased significantly in those ingesting seaweed. Furthermore, the serum concentrations of triglycerides were decreased and high-density lipoprotein cholesterol was increased significantly in seaweed supplement group (p<0.05). However, the concentrations of total cholesterol and low-density lipoprotein cholesterol were not affected by seaweed supplementation. The level of thiobarbituric acid reactive substances in erythrocytes was significantly lower with seaweed supplementation compared to controls (p<0.05). Catalase and glutathione peroxidase activities with seaweed supplementation were higher than the controls (p<0.05), but superoxide dismutase activity was not affected. We, therefore, conclude that ingestion of seaweed influences glycemic control, lowers blood lipids, and increases antioxidant enzyme activities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.395-402
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• 2020

In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) rice has significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain: white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice without seaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of the RTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The in vitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl) and ABTS⁺ (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed rice with barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These results indicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than those of the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.286-295
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• 1996

The present study was conducted to evaluate the usefulness of four kinds of seaweeds (mixture of purple laver & sea lettuce, sea tangle, sea mustard, agar agar) as a high- fiber supplment in the therapeutic deit for the diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of the four seaweeds for 6 weeks. The effect of seaweeds supplementation on the body weight change, gastrointestinal function, and the control of diabetic symptoms were examined and compared with the effect of fiber-free diet or pectin diet used as references. The body weight gains of all the diabetic groups were significantly suppressed compared to the normal group. Feed efficiency ratios and body weight gains of seaweed groups were relatively higher than those of the pectin group. Sea tangle appeared to have an effect of alleviating the typical diabetic symptoms such as polyphasia, polydipsia, polyuria, urinary glucose excretion and hyperglycemia indicating its beneficial acition of improving glucose metabolism even though the degree of effectiveness was less than that with pectin. All the supplemntations of seaweeds and pectin ressulted in the significant changes in gastronitestinal functins ; shortening of GI transit time, increase of fecal volume and the length of intestine. Based on their effects of the significant changes in GI function in may be suggested that seaweeds may influence the process of digestion and absorption of nutrients in diabetic animals.

• Composites Research
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• v.31 no.6
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• pp.398-403
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• 2018

Recently, environmental pollution caused by plastic waste, ecosystem disturbance of micro-plastics and human body accumulation are becoming big problems. In order to replace the traditional plastic, eco-friendly resin and natural fiber-based composite materials have been developed, but they have a disadvantage that their mechanical properties are significantly lower than those of synthetic fiber-based composites. In this study, eco - friendly nanofiber was extracted from seaweed and used as an additive in order to improve the mechanical properties of jute fiber-reinforced composites. Through the hand lay-up process, the composites were fabricated, and it was confirmed that the nanofiber was effective in improving the mechanical properties of natural fiber composites through tensile, bending and drop weight impact tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.320-325
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• 1988

The contents of dietary fiber and physical properties of seaweed products for export produced in the south west sea side of korea were determined. The samples selected in this study were Dried sea mustard, Dried sea tangle, Cooked seaweed fusiforme, Dried laver, Dried sen lattuce and Agar-agar. The results were as follows : The contents of dietary fiber were 0.05-41.52% of Neutral Detergent Fiber, 0.01-26. 20% of Acid Detergent Fiber, 0-6.94% of Lignin, 0.04-25.79% of Hemicellulose and 0.01-19.26% of Cellulose and Cooked seaweed fusiforme, Dried son mustard and Dried sea tangle she wed higher values. Water-Holding Capacity was 6.1-19.65 water/g Acetone Dried Powder and Dried sea mustard showed the Highest value. Densities were 500-806mg/ml of direct density, 0.562-0.833g/cc of bulk density, 1.40-2.01g/m1 of hydrated density and 102-160% hydrated volume expansion. Direct density and bulk density corresponded largely.

• Journal of Fisheries and Marine Sciences Education
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• v.22 no.4
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• pp.490-500
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• 2010

This study, at first we extracted natural dyes from seaweed(Sargassum thunbergii, Hizikia fusiforme, Sargassum horneri). Then. we dyed cotton, wool, and silk with the extracted dyes. This study purposes to find the best one for dyeing with seaweed in order to develop a more efficient method of dyeing with seaweed and investigates the colorfastness to washing, light, sun protection factor, antibiotic activities, deodorization after mordanting treatment. of seaweed. The mission of general agricultural education is to prepare and support individuals for careers, build awareness, and develop leadership for the food, fiber, and natural resource systems. In response to the changes of the recognition and attitude toward agriculture, agricultural education also should be developed and adapted to the circumstances. And The Researcher took an observation on color change, color fastness to washing and color fastness to light after mordanting treatment. And the following results have been obtained. 1) Dyed cotton, wool, and silk fabrics with the extract of seaweed are generally brown. 2) Wool. silk, and cotton, in this order, are of good dyeability; Wool fabrics have the highest dyeability and cotton fabrics have the lowest. 3) Colorfastness to washing, light, sun protection factor, antimicrobial activity acessment, deodorization are all high. 4) The seaweed-dyed fabrics were shown to have much higher sun protection factor than the non-dyed fabrics, and the seaweed-dyed fabrics with mortanting treatment showed the following result; ranged from anged from from 93.1% to grade 99.2%. 5) The seaweed-dyed fabrics were shown to have much higher antibiosis than the non-dyed fabrics, and the seaweed-dyed fabrics with mortanting treatment showed the following result; ranged from 91.3% to grade 99.9%. 6) The seaweed-dyed fabrics were shown to have much higher deodorization than the non-dyed fabrics, and the seaweed-dyed fabrics with mortanting treatment showed 99.9%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.270-278
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• 1995

This report described on the soluble, insoluble, and total dietary fiber level depending on the harvesting seasons and habitats in 9 species of marine algae. Total dietary fiber contents were comprised $25.4-38.1\%$ (dry basis) in green laver and $35.4-43.8\%$in sea staghorn of green algae, $34.2-48.8\%$ in sea mustard, $37.5-47.8\%$ in seaweed fusiforme, $42.9-71.3\%$ in gulf weed, and $37.1-45.1\%$ in sea tangle of brown algae, and $31.3-40.5\%$ in laver, $51.5-60.4\%$ in seaweed dilatata, and $57.1-65.8\%$ in seaweed furcata of red algae. Relatively high levels of both soluble and insoluble dietary fibers were found in seaweed furcata and gulf weed. The ratio of soluble dietary fiber to total dietary fiber was the highest in green laver $(43.7-64.8\%)$, sea mustard $(17.5-31.3\%)$, and seaweed furcata $(44.7-63.2\%)$ in their respective groups. The highest level of algal polysaccharides was confirmed to be an alkali-soluble alginic acid $(9.0-15.1\%)$ in whole brown algae, porphyran$(5.8\%)$ in laver, agar $(20.0\%)$ in seaweed furcata, and carrageenan $(23.8\%)$ in seaweed dilatata of red algae.

• The Journal of the Korea Contents Association
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• v.16 no.7
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• pp.465-475
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• 2016

The incidence of inflammatory bowel disease(IBD) has increased continuously in worldwide, but no cure have been discovered. The etiology of IBD may include various factors such as genetics, epigenetic, environment as well as host immune system. Among the environmental factors of IBD, diet heavily influences gut health, especially non-digestible dietary fiber can have a great impact on selective growth of beneficial gut microbiota called probiotics. Seaweeds have been consumed in Asia countries and are a rich source for dietary fiber. Accumulated data have suggested the possibility of utilizing seaweed derived oligosaccharides as prebiotics to prevent IBD and its recurrence. In this review, seaweed derived oligosaccharides such as fucoidan and laminarin regarding gut health and potential therapeutic tools for IBD will be discussed based on studies conducted in vitro and in vivo models.