• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1219-1224
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• 2006

Osteoporosis is one of the major health problem affecting postmenopausal women. Estrogen deficiency results in an increase in bone turnover, lead to bone resorption and an increase risk of fracture. The aim of this study was to evaluate the effects of Capsosiphon fulvecense extract (SCF) on the collagen content of the connective tissues and alkaline phosphatase activity of serum in ovariectomized estrogen-deficient rats. Three groups were surgically ovariectomized (OVX). The fourth group was sham operated. Sprague-Dawley female rats were randomly assigned to the following groups : sham-operated rats (Sham), ovariectomized control rats (OVX-control), ovariectomized rats supplemented with CsF at 50mg/kg body wt (OVX-CSF50) and ovariectomized rats supplemented with CsF at 200mg/kg body wt (OVX-CSF200). The Capsosiphon fulvecense extracts were orally administrated at 1mL per day. The ovariectomy caused a decreasing in the levels of collagen content in bone, cartilage, skin and lung tissues. However CSF groups, supplementation with Capsosiphon fulvecense extract, were increased the level of collagen content in bone, cartilage, skin and lung tissues than OVX-control group. Alkaline phosphatase activity also were increased and calcium levels were decreased than OVX-control on serum. These results suggest that Capsosiphon fulvecense supplementation prevents postmenopausal bone loss, thus it may be used possibly to improve the quality of life in menopausal women.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.1028-1033
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• 2005

Estrogen deficiency in peri-and postmenopausal women results in variety of neurovegetative, psychic and somatic symptoms, and may contribute to severe diseases within the aged female population. Capsosiphon fulvecense (CF), green algae, loaded with large amount of proteins, calcium and ion. This seaweed is distributed in the Southern coast in Korea and widely throughout the world. Our objective was to investigate the effects of Capsosiphon fulvecense (CF) extract on serum lipid concentration and platelet aggregation in ovariectomized rats. Three groups were surgically ovariectomized (OVX). The fourth group was sham operated. Sprague-Dawley female rats were randomly assigned to the following groups : sham-operated rats (Sham), ovariectomized control rats (OVX-Control), ovariectomized rats supplemented with CF at 50mg/kg bw/d (OVX-CF5O) and ovariectomized rats supplemented with CF at 200mg/kg bw/d (OVX-CF200). The serum triglyceride level was significantly decreased after supplemented with the CF extracts. The serum HDL-cholesterol level in the OVX-CF group was significantly higher than the level in the OVX-control group. The ability of platelet aggregation treated with CF extract (CF group) was $7\%$ less than OVX-control group. Taken these together, CF extract may be used to improve the quality of life in menopausal women.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.09a
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• pp.86-86
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• 2005

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.687-693
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• 2005

The change of food components in seaweeds, masangi (Capsosiphon fulvecense), gashiparae (Enteromorpha prolifera) and cheonggak (Codium fragile) was investigated at various harvest times. The crude protein was $34.1\~43.8\%$ for masangi and $22.5\~35.7\%$ for gashiparae, respectively. The content of glutamic acid, aspartic acid and leucine among total amino acid was high. The major free amino acids were proline and alanine for masangi, asparagine and glutamic acid for gashipare, and hdyrolxyproline, glutamic acid and alanine for cheonggak. In gashipare, the content of aspargine was greatly decreased, while one of sarcosine was increased in March. The ratio of polyene was $63.91\~74.04\%$ for masangi, $62.87\~68.23\%$ for gashipare, and $40.26\~44.61\%$ for cheonggak. The levels of Ca, K, Mg and Fe were high. In masangi and gashiparae, the chlorophyll a and b was greatly decreased in March.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.