• 한국식생활문화학회지
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• 제23권6호
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• pp.755-760
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• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

• 동아시아식생활학회지
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• 제21권1호
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• pp.31-37
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• 2011

This study was conducted to investigate the quality characteristics of bread prepared with spirulina powder (0, 0.4, 0.8, and 1.2%). The volume and specific volume of bread decreased with increasing spirulina powder content. The pH of the bread with 1.2% spirulina powder was the highest. Content of phycocyanin increased with addition of spirulina powder. For color values, increasing spirulina powder content resulted in decreased lightness, redness, and yellowness in the crust. Amylogram showed that spirulina addition increased initial gelatinization temperature, decreased breakdown, and lowered the setback and consistency, which prevented retrogradation. Moreover, the hardness of spirulina bread decreased as spirulina addition increased. Further, springiness, cohesiveness, gumminess, chewiness. and resilience of bread with 0.8% spirulina powder were the lowest. Sensory results showed that the scores of overall preference and buying intention in the bread with 0.8% spirulina were the highest among the control and other groups.

• 한국식품조리과학회지
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• 제23권6호
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• pp.968-976
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• 2007

This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

• 동아시아식생활학회지
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• 제20권5호
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• pp.769-775
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• 2010

Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.

• 대한화장품학회지
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• 제34권3호
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• pp.225-231
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• 2008

Spirulina는 시아노박테리아의 일종으로 피코시아닌, 베타카로틴, 비타민 E, 카로티노이드 등의 항산화물질과 양질의 단백질을 고농도로 함유하고 있어 이의 추출물은 화장품 소재로서 가치가 높다. Spirulina의 항산화력 증진을 위해 Spirulina 추출물을 Lactobacillus plantarum P23과 Bacillus subtilis TP6로 발효한 후 항산화, 항염증 및 항노화 기초 효능을 측정하였다. DPPH (1,1-diphenyl-2-picrylhydrazl)법으로 측정한 항산화력은 발효 후 24.1% (P23)와 18.6%(TP6)고 증가되었다. Spirulina 추출물은 배양 중인 keratinocyte에 UV 조사 후 증가된 TNF-${\alpha}$와 IL-6를 정상 수준으로 줄여주었으나 발효에 의해 그 효과가 증가되지는 않았다. Spirulina 추출물 및 발효 추출물 모두가 UV 조사에 의한 세포사멸을 방지하였다. 특히 P23 발효 추출물의 경우 세포를 활성화시키는 효과가 관찰되었다. UV 조사 후 관찰되는 콜라겐 생합성 감소와 MMP-2의 발현의 증가가 Bacillus subtilis TP6로 발효한 Spirulina 추출물의 경우에서만 관찰되었다. 결론적으로 Spirulina의 발효에 의한 물질은 기능성 화장품 소재로 가치가 기대된다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• Nutrition Research and Practice
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• 제2권4호
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• pp.295-300
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• 2008

Spirulina is a microscopic and filamentous cyanobacterium that contains essential amino acids, essential fatty acids, vitamins, minerals and anti-oxidative components. The purpose of this study was to examine effects of spirulina intervention in Korean patients with type 2 diabetes. The subjects were 37 type 2 diabetic patients who visited a diabetic clinic in Seoul and randomly assigned into spirulina (8 g/day) or control group. During the intervention period of 12 weeks, subjects were asked to keep usual diet and prohibited to take any functional foods or dietary supplements. Spirulina supplementation for 12 weeks did not affect anthropometric parameters, however, lowered plasma triglycerides level significantly (p<0.05). Spirulina supplementation also resulted in a significant reduction in plasma malondialdehyde level (p<0.05) and an increase in plasma adiponectin level (p<0.1). The lipid lowering effect of spirulina supplementation was different according to serum lipid levels of the subjects before entering the intervention. The subjects with higher initial triglyceride level showed higher reduction in plasma triglyceride and blood pressure. The subjects with higher initial total cholesterol and LDL-cholesterol level showed higher reduction in plasma concentrations of total cholesterol, LDL-cholesterol, IL-6, and blood pressure. It seems that spirulina supplementation is more effective in subjects with dyslipidemia. This study provides the evidence for beneficial effects of spirulina supplementation on blood lipid profiles, inflammatory variables, and antioxidant capacity in Korean patients with type 2 diabetes. The results suggest that spirulina is a promising agent as a functional food for diabetes management.

• 대한환경공학회지
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• 제30권4호
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• pp.446-452
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• 2008

중금속 제거를 위한 조류 Spirulina platensis의 생물흡착 특성에 관해 연구하기 위하여, 조류 균체와 Ca-alginate를 이용하여 조류를 고정화한 고정체에 대하여 각각 회분식반응기에서 Pb와 Cu의 제거 실험을 하였다. Spirulina platensis 균체에 의한 Pb와 Cu의 생물흡착은 20분 이내에 흡착평형에 도달하였다. Pb와 Cu의 흡착량은 초기 농도가 증가하거나 용액의 pH가 높아짐에 따라 증가하여, pH 4.5$\sim$5.0에서 최적 조건을 나타내었다. Pb 혹은 Cu의 농도가 200 mg/L일 때, Spirulina platensis의 단위 무게당 흡착된 Pb와 Cu의 최대 흡착량은 각각 86.43과 57.02 mg/g이었으며, 이는 같은 조건에서 활성탄보다 1.94와 1.48배 높은 값이다. Spirulina platensis 균체에 의한 Pb와 Cu의 흡착특성은 Freundlich와 Langmuir 흡착등온식에 의해 잘 해석되었으며, Langmuir 흡착등온식에 의해 구한 흡착제 단위 무게당 흡착되는 Pb 혹은 Cu의 최대 흡착량($q_{max}$)은 각각 95.24와 62.50 mg/g이었다. Sp. platensis 균체에 대한 FT-IR 분석결과 여러 가지의 기능기들을 확인하였고, 이러한 기능기들이 수용액상에서 금속 이온과 반응할 수 있다. 조류 Spirulina platensis를 Ca-alginate를 이용하여 고정화한 고정체에 의한 Pb와 Cu의 생물흡착의 경우, 40분 정도에 흡착평형에 도달하여 균체에 의한 경우에 비하여 약간의 확산제한이 관찰되었다.

• 한국식품저장유통학회지
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• 제18권1호
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• pp.111-118
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• 2011

본 연구는 저장기간 중 스피루리나를 첨가한 식빵의 품질 특성 및 항산화 효과에 대하여 보고하고자스피루리나를 0.4, 0.8, 1.2% 첨가한 식빵을 만들어 0,1,3,5,7일간 저장실험을 하였다. 저장일이 증가할수록 대조구와 첨가구 모두 무게가 감소하는 경향을 나타냈고, 수분함량은 저장일이 증가할수록 유의적으로 감소했다. 피코시아닌 색소는 스피루리나 0.4%, 0.8%, 1.2% 첨가구는 각각 저장7일, 5일, 1일에 가장 낮은 것으로 나타냈고, 저장1일에 가장 낮은 것으로 나타났다. 명도는 저장일이 변화함에 따라 증가하는 경향을 나타냈다. 적색도는 유의적인 차이는 없었다. 황색도는 모든 첨가구가 저장일이 증가함에 따라 증가하는 경향을 보였으나, 유의적인 차이는 없었다. 조직감의 경도는 모든 첨가구가 저장 7일에서 가장 높은 것으로 나타났고, 탄력성은 저장일이 증가함에 따라 감소하는 경향을 나타냈다. DPPH radical 소거능은 스피루리나 첨가량이 증가할수록 $IC_{50}$ 값이 낮아 첨가량이 증가할수록 항산화성이 높게 나타났다. 관능평가는 색은 저장일이 증가할수록 기호도가 감소하는 경향을 나타났고, 전반적인 향에 대한 기호도는 저장 3일째부터 감소하는 경향을 나타났으며, 맛에 대한 기호도는 0.8% 첨가구가 저장일별마다 가장 높은 기호도를 나타났다. 조직감은 대조구와 1.2% 첨가구가 저장 3일째부터 감소하는 경향을 나타났고, 0.4% 첨가구와 0.8% 첨가구는 저장 7일째에서 가장 낮은 것으로 나타났다. 전반적인 기호도는 저장일이 증가 할수록 대조구는 감소하는 경향을 나타났고, 저장7일에서 가장 낮은 것으로 나타났다. 제품 구매 의향은 저장일이 증가할수록, 첨가량이 증가할수록 낮아지는 것으로 나타났다.

• Nutritional Sciences
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• 제7권1호
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• pp.31-34
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• 2004

This paper reviews the effects of Spirulina platensis and its extracts and phycocyanin, a blue photosynthetic pigment protein in Spirulina on the mucosal immune functions in humans and animals as follows: TEX>$\bullet$ IgA antibody response and other classes in mucosal immunity of mice treated with Spirulina platensis and its extract. $\bullet$ Effect of Spirulina phycocyanin ingestion on the mucosal antibody responses in mice. - Distinct effects of phycocyanin on secretory IgA and allergic IgE antibody responses in mice following oral immunization with antigen-entrapped biodegradable microparticles. $\bullet$ Influence of dietary Spirulina platensis on IgA level in human saliva. $\bullet$ A study on enhancement of bone-marrow cell-proliferation and differentiation by Spirulina platensis in mice: in vivo and in vitro study