• Journal of Digital Convergence
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• v.15 no.5
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• pp.471-478
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• 2017

The purpose of this study was to investigate the changes of blood pressure and total cholesterol after eating Hizikia fusiforme for 8 weeks with 100g of rice per day. As a result, the systolic blood pressure of the group ingesting Hizikia fusiforme significantly decreased. Second, diastolic blood pressure decreased significantly in both groups, but there was no difference between groups. Third, the systolic - diastolic blood pressure difference showed a significant decrease in the group of ingestion of Hizikia fusiforme, while that of the group without intake of Hizikia fusiforme increased. Fourth, total cholesterol decreased significantly in the group consuming Hizikia fusiforme but increased in the group not consuming Hizikia fusiforme. The above results indicate that total intake of 100 g of dried Hizikia fusiforme per day was effective in decreasing total cholesterol and reducing systolic blood pressure.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.473-478
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• 2012

The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1556-1561
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• 2011

The purpose of this study was to investigate antioxidant enzyme activity and vitamin E concentrationin in Sprague-Dawley rat after being fed various extracts of Hizikia fusiforme. There were six experimental groups: control group (C), H. fusiforme ethanol extract group (EtOH), H. fusiforme dichloromethane fraction group ($CH_2Cl_2$), H. fusiforme ethylacetate fraction group (EtOAc), H. fusiforme butanol fraction group (n-BuOH), H. fusiforme water fraction group ($H_2O$). H. fusiforme extracts (400 mg/kg B.W) were orally administrated to the rats every day for 4 weeks. The activities of superoxide dismutase (SOD), catalase, glutathione peroxidase (GSH-Px), and concentrations of malondialdehyde (MDA) and vitamin E in the liver and blood were measured. The activity of SOD in the liver was significantly higher in the $CH_2Cl_2$ and $H_2O$ groups (p<0.05) than in the control and other extract groups. The SOD activity in serum increased significantly in all H. fusiforme groups (p<0.05) compared to the control group and it was also significantly higher in the EtOH and $H_2O$ groups (p<0.05) than in other extract groups. The serum catalase activity increased significantly in the n-BuOH group (p<0.05) compared to the control and other extract groups. The plasma MDA concentration decreased significantly in the n-BuOH and $H_2O$ group (p<0.05) compared to the control group. Serum concentration of ${\alpha}$-tocopherol showed no significant differences in most of the experimental groups, but it was significantly higher in the EtOAc group (p<0.05). The ${\alpha}$-tocopherol concentrations in the liver showed a significant increase in the $CH_2Cl_2$ and $H_2O$ groups (p<0.05) compared to the control and other extract groups. The liver ${\gamma}$-tocopherol concentrations in H. fusiforme extract groups showed a tendency to increase compared to the control group and it was significantly higher in the $H_2O$ group (p<0.05) than in other extract groups. These results suggest that supplementation of water extracts of H. fusiforme extract could be effective in improving the antioxidant system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.94-103
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• 1996

기능성 해조음료를 개발하기 위하여 미역, 톳 및 다시마를 저온하에서 마쇄, 원심분리, 한회여과를 거쳐 생해조 세포액을 얻었으며, 각 해조 생세포액의 성분 분석과 색차 측정 및 관능검사를 통하여 품질평한 결과 다음과 같았다. 원심분리 후 한외 여과에 의한 생세포액의 수율은 생해조에 대하여 6.8~56.5% 였으며, 톳과 미역의 수율은 높았으나 다시마는 수율이 낮았다. 해조액을 한회여과한 다음 동결건조한 시료의 회분 합량은 28~60%였으며, 조단백 함량은 12.7%~6.7%정도 였는데 미역과 톳은 다시마 보다 각 성분의 함량이 많았다. 알긴산과 chlrophyll 및 carotenoid 은 한회여과막에 의하여 대부분 제거되었으나 톳의 polyphenol은 30K 한외여과막에 의해서도 효과적으로 제거되지 않았다. 다시마와 톳 생세포액의 주요 아미노산은 glutamic acid와 aspartic acid 였으며, 미역의 경우는 alanine, aspartic acid, valine이었다. 해조 생세포액중의 무기 질은 칼륨의 함량이 특히 높았으며 양이온의 경우 나트륨, 마그네슘, 칼슘, 철, 아연, 망간, 구리순으로 함유 되어있었다. 음이온으로는 $Cl^{-}$,$SO_{4}^{2-}$,$HPO_{4}^{2-}$,$NO_{3}^{-}$의 함량이 높았으며, I와 Br의 함량은 다시마가 톳과 미역에 비하여 높았다.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.627-635
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• 2010

This study was performed to determine the optimal manufacturing conditions of cookies prepared with Hizikia fusiformis. The variables in Hizikia fusiformis cookies production were the amounts of Hizikia fusiformis powder, butter, and sugar. Six sensory characteristics were used for sensory evaluations, including color, appearance, taste, brittleness, hardness, and overall acceptability. The optimal amounts of the three variables were found to be 6.00 g for Hizikia fusiformis powder, 100.00 g for butter, and 70.00 g for sugar against flour powder 200 g, which satisfies a target sensory score (7.0/9.0) according to the response surface method. Cookies with these optimal amounts of Hizikia fusiformis powder, butter, and sugar were tasted by 114 consumers and showed a high acceptability score (7.21). Females preferred the flavor of Hizikia fusiformis significantly more than males did (p<0.05). Older consumers (${\geq}30$ years old) scored significantly higher than younger consumers (${\leq}29$ years old) in texture (p<0.05). Spread ratio and hardness scores of Hizikia fusiformis cookies were lower than those of control cookies. Color analysis results of Hizikia fusiformis cookies were significantly lower in brightness and redness, and higher in yellowness than control cookies (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.87-91
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• 2002

This study was designed to investigate the effects of Hijikia fusiforme (Harvey) Okamura ethanol extract on the ethanol-induced hepatotoxicity of rat administered orally experimental diets for 6 weeks. Sprague-Dawley rats weighing about 100 g were divided into 4 groups; normal group (NOR), ethanol (35% ethanol 10 mL/kg b.w/day) treated group (CON), ethanol and Hijikia fusiforme ethanol extract 200 mg/kg (HE1) and 400 mg/kg (HE2) concomitantly treated group, respectively. Each group was examined for the growth rate, feed efficiency ratio (FER), activities of antioxidative enzymes and contents of TBARS and glutathione. Hijikia fusiforme ethanol extract showed increasing effects of the growth rate by 43%, and FER was gradually increased by Hijikia fusiforme ethanol extract treatment, compard with ethanol treatment. Ethanol elevated the activities of superoxide dismutase, catalase and glutathione peroxidase of rat liver markedly as compared to normal group, but those activities were significantly decreased in Hijikia fusiforme ethanol extract treatment by 56%, 38% and 25%, respectively. Xanthine oxidase activity elevated by ethanol was not affected by Hijikia fusiforme ethanol extract. The content of TBARS increased by ethanol treatment was signigicantly decreased in HE2, and the glutathione content depleted by ethanol treatment was increased by Hijikia fusiforme ethanol extract administration adjacent to normal level. These results suggest that Hijikia fusiforme ethanol extract is believed to be a possible protective effect for the ethanol-induced hepatotoxicity of rat liver.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.140-141
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• 2000

톳은 가용성 식이섬유 및 철분 함량이 매우 높은 식용 갈조류로서 국내 제주 및 완도 지역 등 남해안 도서지역에서 주로 서식하며 '80년대 이후 양식기술의 발달로 생산량이 급격히 증가하고 있다. 국산 톳은 생산량의 거의 전량이 자숙 건조품 형태로 가공 수출되어 연간 수출액이 수천만불에 이를 만큼 경제적 의의를 내포하고 있는 주요 해조자원이라 할 수 있다. (중략)

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.242-247
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• 2005

The aim of this study was evaluated the effect of biological activity of Hijikia fusiforme (HF). To investigate the effects of biological activity of HF ethanol extracts, Sprague-Dawley female rats were randomly assigned to the following groups: sham-operated rats (Sham), ovariectomized control rats (OVX-control), ovariectomized rats supplemented ethanol extracts of HF at 50 mg/kg bw/day (OVX-HF50), ovariectomized rats supplemented ethanol extracts of HF at 200 mg/kg bw/day (OVX-HF200). HF ethanol extracts were orally supplemented at the level of 1 mL per day. The body weight gain, food intake and food efficiency ratio were not significantly different between groups. Although total-cholesterol and triglyceride were increased in the ovariectomized control, supplementation with the HF extracts decreased the levels. And HDL-cholesterol levels were significantly increased after supplementation with the HF extracts $(p<0.05)$. According to these results, we could known the effects biological activity of Hijikia fusiforme. Consequently, we expect the effects of Hijikia fusiforme extract on cardiovascular diseases aging coming from postmenopausal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1924-1929
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• 2013

Hizikia fusiforme (seaweed fusiforme) has long been used as a food source mainly in Korea and Japan. This study was performed to evaluate the immunomodulative effects of Hizikia fusiforme in mice. Hizikia fusiforme water extracts (0, 50, and 500 mg/kg b.w.) were orally administrated into the mice every other day, for four weeks. The proliferation of splenocytes, as well as the levels of proinflammatory cytokines (IL-$1{\beta}$, IL-6, and TNF-${\alpha}$) secreted by activated macrophages were measured. Splenocyte proliferation was enhanced in the experimental groups compared to that of the control group. Also, the mice with Hizikia fusiforme water extracts supplementation in both concentrations showed increased levels of cytokine production by activated peritoneal macrophages compared to those in the control group. The highest levels of cytokine (IL-$1{\beta}$, IL-6, TNF-${\alpha}$) production were observed in the 50 mg/kg b.w. supplementation group stimulated by LPS for all three cytokines. The results of this study showed that the supplementation of Hizikia fusiforme water extracts may enhance the immune function by regulating the splenocytes proliferation and the cytokine production by activated macrophages. Further studies are needed to identify the stimulative and immunomodulating components of Hizikia fusiforme.