• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.357-363
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• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.847-851
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• 2017

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

• YAKHAK HOEJI
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• v.49 no.5
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• pp.375-379
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• 2005

The green marine algae, Capsosiphon fulvescens is one of the important economic seaweeds cultured in Korea. In this study, we investigated the effects of Capsosiphon fulvescens on melanogenesis using B16 cells. Our results showed that Capsosiphon fulvescens significantly inhibits melanin synthesis and it reduces the activity of tyrosinase, the rate-limiting melanogenic enzyme. Western Blot analysis using anti-tyrosinase antibody revealed that Capsosiphon fulvescens ($10\~40\;{\mu}g/ml$ decreased tyrosinase protein levels. Cell proliferation was dose-dependently inhibited by 10, 20 and 40 ${\mu}g/ml$ Cap­sosiphon fulvescens, without cytotoxicity and morphological change. These results suggest that the depigmenting effect of Capsosiphon fulvescens is correlated with the suppression of tyrosinase activity and protein level, which are key enzymes for melanogenesis.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.139-145
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• 2017

We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.216-224
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• 2011

Capsosiphon fulvescens is well-known green sea algae that, in recent years, has been proposed as a potential anticancer drug. In this study, we found that C. fulvescens glycoprotein (Cf-GP) had pro-apoptotic effects on human gastric carcinoma cells. By SDS-PAGE, we confirmed that C. fulvescens extract contained a glycoprotein. Using H33342 staining, we found that the Cf-GP caused cell death in a does-dependent manner, while an MTS assay showed decreased cellular viability due to induction of apoptosis. To determine the effect of Cf-GP on apoptosis-related cellular events, cells were treated with Cf-GP and the expression of several apoptosis-related protein was determined by Western blotting. Our results indicate that Cf-GP activated both a caspase cascade and PARP, which is a substrate of caspase-3, caspase-8 and the Bcl-2 family proteins. In addition, we assessed caspase-3, and -8 activation and annexin V staining. Our results revealed a cell cycle arrest, itself leading to an increased percentage of sub-G1 cells. Our findings indicate that Cf-GP may be a source of bio-functional material with therapeutic effects on human gastrointestinal cancer.

• KSBB Journal
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• v.28 no.2
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• pp.131-136
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• 2013

The hydrolysates prepared with various enzyme digestion of Capsosiphon fulvescens were used to measure the inhibitory effects against angiotensin I converting enzyme (ACE). The commercially available enzymes such as Celluclast, Viscozyme, Lysing enzyme, Flavourzyme, Alcalase and Pectinex were used to digest C. fulvescens and produce hydrolysates. The maximum ACE inhibitory activity was observed using Alcalase hydrolysis (72.9%). The optimal conditions of Alcalase extraction were pH 8.0 and extraction time for 12 hr. The hydrolysates were fractionated using preparative-LC and anion-exchange chromatography on DEAE-cellulose and the fraction B and B-2 were isolated. The ACE inhibitory activity of fraction B-2 by anion-exchange chromatography was 82.6%. The molecular weight of fraction B-2 estimated using size exclusion chromatography was about 1 kDa. The monosaccharide composition of the fraction B-2 was determined to be mannose (1.1%), glucuronic acid (1.3%), galactose (1.3%) and glucose (96.3%).

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.5
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• pp.1249-1253
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• 2006

The fractions of Capsosiphon fulvescens were studied to verify the anticancer and immunostimulating activity. The fractions from the ethanol extract of C. fulvescens were prepared by the systematic extraction procedure with the solvents such as hexane, ethyl ether, methanol, butanol and H$_2$O. The cytotoxic effects of C. fulvescens fractions against human leukemia cell line U937, mouse neuroblastoma cell line (NB41A3), human hepatoma cell line (HepG2)and rat glioma cell line (C6) were investigated. Ethyl ether fraction of C. fulvescens showed the highest cytotoxicity against all four cell lines tested. In addition, H$_2$O fraction also showed relatively high cytotoxicity. Dose dependent patterns were observed on all four cell lines. The immune-stimulating effects of C. fulvescens fractions on rat macrophage cell line (RAW 264.7) were also investigated. All five fractions of C. fulvescens extract stimulated NO production with concentration dependant manner. These results suggest that C. fulvescens may be a useful candidate for a natural antitumor and immune-stimulating agent.

• Natural Product Sciences
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• v.18 no.4
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• pp.233-238
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• 2012

Nine compounds (1 - 9), ${\alpha}$-linolenic acid (1), cis-5,8,11,14,17-elcosapentaenoic acid (2), phytol (3), loliolide (4), uridine (5), thymidine (6), deoxyadenosine (7), adenine (8), and adenosine (9), were isolated from the n-hexane, methylene chloride, ethyl acetate and n-butanol fractions of Capsosiphon fulvescens. The structures of these compounds were elucidated on the basis of spectroscopic evidence. Compounds 1 - 9 exhibited acetylcholinesterase (AChE) inhibitory activities with $IC_{50}$ values ranging from 114.91 to $252.40{\mu}M$, whereas 2 - 4 showed butyrylcholinesterase (BChE) inhibitory activities with $IC_{50}$ values ranging from 251.18 to $499.16{\mu}M$.