• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.1-5
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• 2010

Alcohol metabolizing activity of fermented sea tangle juice (FSYJ) using Lactobacillilus brevis BJ20 were evaluated by measuring relative alcohol dehydrogenease (ADH) and aldehyde dehydrogenase (ALDH) activities. According to the results of MTI assay. the fermented sea tangle juice by Lactobacillilus brevis BJ20 appeared safe in the cytotocxity. The relative ADH activity of FSTJ showed 124% at 10 mg/mL, which increased with increasing concentration. The relative ALDH activity showed, however, insignificant difference (P>0.05) between concentrations of FSTJ up to 50 mg/mL. These results suggested that fermented sea tangle juice by L. brevis BJ20 could be used as a potential material for metabolizing alcohol.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.12-17
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• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.186-192
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• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.

• Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.235-241
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• 2011

The anti-hyperlipidemic effects of dietary supplementation with sea tangle Laminaria japonica were investigated using an animal model in which normal rats were fed either sea tangle, sea tangle ethanol extract (EE-ST) and sea tangle extracted residue (ER-ST). Total lipid and triglyceride levels in the serum were significantly (P < 0.05) reduced in rats fed ER-ST at a dose of 200 mg/kg body weight when compared to hyperlipidemic control rats. Significant decreases in serum total cholesterol and low density lipoprotein-cholesterol levels also occurred in rats fed ER-ST at 200 mg/kg body weight. In addition, the atherosclerosis index and superoxide dismutase in blood lipids were significantly (P < 0.05) lowered in rats fed ER-ST at 200 mg/kg body weight as compared to control rats. In conclusion, sea tangle and ER-ST exhibited beneficial anti-hyperlipidemic and anti-arteriosclerosis effects.

• Journal of Life Science
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• v.11 no.3
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• pp.211-217
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• 2001

Optimum processing conditions of vinegar using esa tangle extracts were investigated. Sea tangle vineagr was prepared by adding 3% and 5% of glucose, 6% and 10% of ethanol to sea tangle extracts and inoculating acetic acid bacteria. After fermentation for 30 days at 3$0^{\circ}C$, pH was similar to 3.22, 3.21, 3.25 and 3.28 days it was 4.75%, 4.77%, 5.61% and 5.87% respectively. Contents or reducing sugar was 0.70%, 0.70%, 0.88% and 0.89% in initial time of fermentation but it was rapidly decreased by 10 days of fermentation to 0.20%, 0.19%, 0.22%, and 0.21%, respectively. Ethanol contents was 5.88%, 9.77%, 5.75% and 9.68% in initial time of fermentation but it was rapidly decreased by 15 days of fermentation to 1.05%, 1.62%, 0.45% and 1.23%, respectively and it was addition of 5% glucose and 6% ethanol and fermentation for 20 days at 3$0^{\circ}C$. Quality for sea tangle vinegar manufactured using optimum condition were as follows respectively; pH 3.25, acidity 5.38%, total sugar 1.72%, iodine 1,537.2 ppm.

• Food Science and Preservation
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• v.12 no.3
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• pp.241-246
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• 2005

This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.322-328
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• 2002

This study was carried out to investigate antimutagenic and anticancer effects of ethanolic extract of Korean traditional doenjang added sea tangle. Most of the mineral content of doeniang was increased by addition of sea tangle. In the Ames test, the antimutagenic effect of ethanol extract of Korean traditional doenjang added 5% sea tangle was higher than that of control (no additive), 10%, and 15% sea tangle additions. The inhibition rate of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA100 strain showed 97.0% inhibition against the mutagenesis induced by MNNG. In addition, the suppression of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA98 and TA100 strains showed 60.2% and 69.1% inhibition respectively, against the mutagenesis induced by 4NQO. The suppressions under the same condition against B($\alpha$ )P and Trp-P-1 in the TA98 and TA100 strains were 71.7% and 87.3%, and 66.6% and 80.8%, respectively. In the anticancer effects, the cytotoxicity of doenjang added 5% sea tangle on the cell lines with human lung carcinoma (A549), human hepatocellular carcinoma (HepG2), and human gastric carcinoma (KATOIII) were inhibited with increasing the extract concentration. The treatment of 1.0 mg/mL Doenjang added 5% sea tangle showed strong cytotoxicity of 56.4%, 87.67%, and 89.5% against A549, HepG2, and KATOIII, respectively.

• 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.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.40-47
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• 1991

To investigate a possible effect of pectinate(apple and carrot) and alginate (tangle or green laver) on blood pressure and sodium retention, male spontaneous hypertensive rats (SHR) were assigned to 5 different experimental groups and fed diets containing 5% dietary fiber and 1% NaCl for 3 weeks. Dietary fibers were provided from one of the followings : cellulose, freeze dried apple, carrot, tangle(Undardia pinnatifda) or green laver(Monostroma nitidium). Fecal sodium excretion did not change significantly among the groups, however, urinary sodium excretion was increased in groups fed either carrot. tangle or green laver compared to group fed cellulose. Sodium balance was also negative in groups fed either carrot, tangle or green laver. most effectively in green laver group. Blood pressure of groups fed apple. carrot. tangle or green laver were decreased, especially those of group fed tangle, compared to those of group fed cellulose. Dietary fiber containing alginate. such as tangle and green laver, might have cellular binding capacity to sodium so that increased urinary sodium excretion and decreased blood pressure occur.

• Current Research on Agriculture and Life Sciences
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• v.17
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• pp.79-83
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• 1999

The objective of this research was to characterize viscosity of sea tangle extract isolated from sea tangles in Korea to obtain basic data for production of dietary fiber materials with new functional properties. The viscosity of sea tangle extract was increased as the the extraction time increased. However, these values increased significantly up to 1 hour of extraction time and then slow increased in case of hot water extraction and enzymatic hydrolyzed sea tangle extract. As for addition of sugar and salts, the values of viscosity of sea tangle extract was very low in the addition of EDTA-2Na regardless of concentration. But in case of sucrose and NaCl, the viscosity of sea tangle extract were tended to decreased up to 2.5% concentration.