• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.183-196
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• 2013

The purpose of this study is to process a seaweed resources that is easy to find in Korea and has outstanding phlogistone and high yield seaweed vinegar solution through mass-production and facility development for utilization. The compound uses wasted seaweeds, such as brown seaweed, kelp, seaweed fusiform, and laver, and carbonizes them in high temperature by drying in poly step trap to extract them. In also involves the development of a process that separates and refines the extracts to create a high value-added anti-bacterial bio solution that can replace chemicals in agriculture and industries and even chemical food additives. so, studied separation and refining of seaweed extracts to analyze the compounds. and processed and compared to seaweed vinegar extracts to prove superiority.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.553-560
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• 2012

Hizikia fusiformis, a brown alga that is widely consumed in Korea, Japan, and China, possesses a number of potentially beneficial compounds, including antioxidants and anticoagulants. However, the molecular mechanisms of H. fusiformis in hepatoma cells have not been elucidated. This study investigated the antiproliferative effect and mechanism of action of a glycoprotein from H. fusiformis (HFGP) in HepG2 human hepatoma cells. In an MTS assay, 25 ${\mu}g/mL$ HFGP inhibited the proliferation of HepG2 cells by $52.36{\pm}2.37%$. HFGP caused the dose-dependent growth inhibition of HepG2 cells by inducing apoptosis and a sub-G1 phase arrest. The antiproliferative activity of HFGP was confirmed based on the expression of several apoptosis-related proteins, which was assessed by Western blot analysis. The expressions of Fas, Fas-associated death domain protein, Bax, and Bad was significantly up-regulated in HFGP-treated cells, and HFGP induced the translocation of Bax to mitochondria and the release of cytochrome c into the cytosol. Therefore, HFGP might be useful in the treatment of liver cancer.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.1008-1013
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• 2004

Effects of extraction conditions and molecular fractionation on anticoagulant activities of major brown seaweeds in Korea were investigated. Hot water extracts of C. costata, U. pinnatifida (Sporophyte), L. japonica, K. crassifolia, E. stolonifera, E. bicyclis, S. horneri, and E. kurome increaced activated partial thromboplastin time (APTT) over 190 seconds, which may be related to intrinsic pathway of blood coagulation. Hot water extract of E. Kurome (EKJ) was further fractionated by ethanol precipitation. EKJ-eim, ethanol-insoluble material of EKJ, showed higher anticoagulant activity than EKJ. EKJ-eim was further fractioned with ultrafiltration. EKJ-eim 1, (over 100 kDa) fraction showed higher APTT activity than EKJ-eim. A EKJ-eim 1 was sulfated polysaccharide consisting of fucose, xylose, mannose, galactose, glucose and, sulfate at molar ratio of 1 : 0.05 : 0.10 : 0.15 : 0.17 : 1.46. The anticoagulant activity increased as sulfate content and molecular weight increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.111-117
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• 2011

We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-${\alpha}$ and iNOS).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.718-723
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• 1998

This study was designed to observe the effects of the feeding of Hijikia fusiforme(Harvey) Okamura juice extract on the improvement of lipids in the serum of cholesterol-supplemented diet induced dietary hyperlipidemic rats fed experimental diets for 4 weeks. Concentration of total cholesterol and LDL-choloesterol in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholestero diet group. Concentration of HDL-cholesterol in serum was higher in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. Those in the Hijikia fusiforme juice extract group were higher than those in the cholesterol diet group. In the ration of HDL-cholesterol concentration to total cholesterol concentration, Hijikia fusiforme juice extract administration group was higher percentage than the other groups. Atherosclerotic index was lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of free cholesterol and cholesteryl ester in serum was rather lower in the Hijikia fusiforme juice extract group than the other groups. Triglyceride concentration in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of phospholipid in serum was more decreased in the Hijikia fusiforme juice extract group than in the cholesterol diet group. The activities of aspartate aminotransferase and alanine aminotransferase in serum were rather lower in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. From the avove research, the Hijikia fusiforme juice extracts were effective on the improvement of the lipid compositions in serum of high fat diet induced dietary hyperlipidemic rats.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.1-8
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• 2017

This study was conducted to investigate alterations of seaweed composition upon Lactobacillus rhamnosus GG (LGG) fermentation as well as potential anti-inflammatory effects and mechanism (s) of water extracts and fermented water extracts of Laminaria japonica (LJ) and Hizikia fusiforme (HF) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Total polyphenol, total sugar, and reducing sugar contents were measured in LJ and HF water extracts before and after fermentation by LGG. Alterations of inflammatory cytokine levels in cell culture media were measured by ELISA, and levels of phosphorylation of c-jun NH2-terminalkinase (JNK) and extra cellular signal regulated kinase (ERK) were examined by Western blot analysis. LGG fermentation of LJ and HF altered total polyphenol and sugar contents in water extracts of LJ and HF. LPS-induced production of pro-inflammatory cytokines such as IL-6 and $TNF-{\alpha}$ was significantly reduced by HF-f compared to control in RAW264.7 cells. Consistent with reduction of anti-inflammatory cytokine, interleukin (IL)-6, and tumor necrosis factor $(TNF)-{\alpha}$ levels by HF-f, HF-f also significantly reduced phosphorylation of ERK and JNK in LPS-stimulated RAW264.7 cells. In addition, LJ-f and HF also significantly reduced phosphorylation of JNK and ERK induced by LPS in RAW264.7 cells. Overall, our result suggests that HF-f among the four tested seaweed extracts is the most potent anti-inflammatory agent, and its mechanism of action is partially mediated by reduction of JNK and ERK phosphorylation as well as IL-6 and $TNF-{\alpha}$ production in LPS-stimulated RAW264.7 cells.

• Textile Coloration and Finishing
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• v.32 no.1
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• pp.38-43
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• 2020

To overcome the harmful effects caused by conventional oxidative hair dyes, natural colorants becomes more popular in the hair dyeing. By extracting Sagassum fusiforme powders with aqueous alkaline solution as a solvent at 130℃ for 60 minutes, a fucoxanthin concentration of up to 216㎍/ml can be obtained. UV/Vis analysis was used to prove the presence of fucoxanthin in the extract powder. A K/S value of 23.8 can be obtained when wool fabrics were dyed with the extract at 120℃ for 60 minutes under pH 2. The color fastness properties of the dyed wool fabrics were very good as indicated by rating 4 for laundering(color change), rating 3 or higher for rubbing, and rating 5 for light irradiation. The dyed wool fabric was found to have antimicrobial activity against Staphylococcus aureus. The antioxidant and antimicrobial activity of the Sagassum fusiforme extract can be an effective functional hair colorant. Hair dyeing with the extract formulation at 45℃ for 40 minutes under pH 5 accomplished a K/S value of 8.9. The color fastness of the dyed hair showed rating 3 against light irradiation, which increased to rating 5 with after-mordanting of tannin acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.561-567
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• 2021

The edible sargasso seaweed hijiki Sargassum fusiforme is known to have high concentration of arsenic, which is a threat to human health, particularly due to inorganic arsenic. In this study, various methods were used to remove inorganic arsenic from steamed hijiki concentrate. The highest concentration of arsenate [As(V)] in both raw and processed hijiki during steamed hijiki manufacturing process was within the range of 8.213-14.356 mg/kg, and it is a potential source of inorganic arsenic, which can result in re-contamination and cause environmental pollution. The removal efficiencies of the various removal methods were within the range of 57.3-83.4%, and 19.0% reduction was achieved using activated carbon and alginate bead. Further, activated carbon showed the best adsorption effect of inorganic arsenic. Therefore, we suggest that activated carbon is a suitable efficient method for removing inorganic arsenic and has low operational costs in field applicability.