• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.57 no.4
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• pp.365-373
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• 2021

The purpose of this study was to investigate the improvement effect of biomarkers through the supply of natural diet in the juvenile hybrid abalone (Haliotis discus discus♀^*H. madaka♂). For the study, the shell length of about 17 mm and the total weight of 0.83 g were used. The feeding conditions were set as the natural diet group (dried laver) and the formulated diet group, and the experiment duration was 16 weeks. The survival rate was about 14% higher in the natural diet group than the formulated diet group, and growth was also faster in the natural diet group. Shell malformation rate was lower in the natural diet group (7.5%) than the formulated diet group (21.5%). In the biochemical composition, except for carbohydrates, both experimental groups showed similar values. The degeneration of epithelial cells in the hepatopancreatic tubule was lower in the natural diet group than the formulated diet group, and the activity of basophilic cell was higher in the natural diet group. These results indicate that it is worth considering the supply of natural diet for the breeding of juvenile hybrid abalone and the improvement of the quality of the formulated diet (H. discus discus♀^*H. madaka♂).

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.158-168
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• 2023

The global output of Pyropia yezoensis (dried seaweed or laver, also called 'Gim' in Korea) has been reduced over the half-decade due to the wide spread of red rot disease, a serious algal disease affecting P. yezoensis. Recently, Gold 1 (G1), which is a resistant strain of P. yezoensis to red rot disease, was developed and commercialized in South Korea, yet its physiological activity has not been investigated. In this study, a comparative study was performed on G1 and commercially available strain of P. yezoensis (CP) for their antioxidative activities. Aqueous extract of G1 showed more marked 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity compared to that of CP. In 293T cells, antioxidant activity against H₂O₂-induced reactive oxygen species (ROS) formation was only observed in G1 extract. In addition, G1 extract showed more potent inhibitory effect on H₂O₂-induced apoptotic cell death than CP extract, as examined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay and fluorescence microscopy. Expression levels of various apoptosis-related genes, including B-cell lymphoma 2-associated X protein, p53, capase-3, and inflammatory cytokines, in H₂O₂-treated cells were significantly decreased by the treatment of G1. Taken together, the present study suggests that a new strain of red seaweed G1 can recover oxidative stress effectively by improving the imbalance of ROS generation and has a potential to be used a functional ingredient as an antioxidant source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.451-459
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• 2005

The protective effects of ethanol extracts from 5 seaweeds on the mutagenic and cytotoxic damage were evaluated. They were separately extracted using ethanol from dried samples at room temperature, and freeze-dried. The inhibition effects on the mutagenicity in Salmonella assay by Ames test and cancer cell inhibitory effect in HeLa cell, MCF-7 cell and SNU -638 cell by MTT assay were assayed. Seaweed fusiforme, sea tangle and green laver showed strong inhibitory effect against 2-nitrofluorene, sodium azide- or 2-anthramine-induced mutagenicities in Salmonella Typhimurium TA 98 and TA 100 at the level of 2.5 mg ethanol extract per plate. Cancer cell inhibitory effect was shown with all of the seaweed extracts. Green laver, sea mustard, sea tangle and seaweed fusiforme showed strong cytotoxicity against HeLa and MCF-7 cells, with inhibiting by $92\~93\%$ and $89\~92\%$, respectively. These data show that 5 seaweeds tested in this study might be potent functional foods for cancer prevention, and consumption of these seaweeds in adequate amount is recommended.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.105-133
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• 1969

The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.50-60
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• 2010

The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.263-270
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• 1982

In an attempt to evaluate the nutritional quality of seaweed protein, the effects of heat treatment on the in vitro digestibility and trypsin inhibitor content in seaweed were determined. In this study, the nitrogen-to-protein conversion factors were also calculated on the basis of quantitative amino acid data. The results are as follows : 1. The in vitro protein digestbilty of red seaweeds (P. teoera anc P. suborbiculata) were ranged from 78.5 to 82.2, and green seawerd (E. linza) and brown seaweeds showed value under 80 in vitro digestibility. In general, trypsin inhibitor contents in brown seaweed were higher (0.33-0.54 mg/g) than those of red seaweeds (0.26-0.39 mg/g). And it is noted that the lowest trypsin inhibitor content was shown in green seaweed (E. linza) in spite of lowest in spite digestibility (78.5). 2. The in vitro protein digestibility of sun dried laver (P. tenera) was increased with cooling time (microwave heating), but it was not significant. Hot plate cooking raised the in vitro digestibility from 81. 1 to 84.5. The influence pot cooking time on trypsin inhibitor content was inversely proportional to in vitro digestibility. 3. Computed nitrogen factor, based on amino acid content (Factor method) and Kjeldahl nitrogen content (Kjeldahl mettled), were 5.83 (H. fusiforme)- 6.52 (P. tencra) as Factor method and 5.40 (U. pinnatifida)-6.29 (P. tenera) as Kjeldahl method. Individual value for each nitrogen conversion factor differed by species, especially in brown seaweeds. The best estimate of the protein content of seaweed can be calculated, from multiplying the summed amino acid content by conversion factor (Factor method).

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.50-57
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• 2016

In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.51-59
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• 1976

This study was designed to find out passible correlations between the growth rate and daily food intakes of two hundreds E and Y kindergarden children in Seoul, Korea. The subjects adapted in this study were 5-year-old boys and girls and their physical growth index was calculated by means of body weight and height. Dietary survey was performed by recording all the foods taken at daily basis for six days. The results are summarized as follows: 1. Living circumstances of the subjects. a) In most cases, subjects had two to three brothers and sisters. b) About 39% of boys were brought up by cow's milk and 34%, by mined nourishment with mother's milk and cow's milk, while approximately 40% of the girls were brought up by mother's milk and 37%, by mixed one. Of the whole subjects, 70% were weaned at the age of $7{\sim}18$ months. c) Fruit juices were introduced to children at about 3 months old in 40% of the subjects. d) Approximately 60% of the children had their meals regularly and the rest of the subjects had irregularlity in their meal, mainly because of excess consumption of snacks. e) About $20{\sim}40%$ of total income of sampled families were spent for foods. f) The most favorate main dish was steamed rice, other favorate foods were beef and pickled cabages for boys, and ham and dried laver for girls. The least favorate foods for both sexes were oyster, shellfish and various vegetabes. Fruits, juice, milk, and ice cream are more popular snacks among children. 2. Nutrition survey a) Insufficient caloric intakes were shown in both sexes, comprising 90% of daily recommended dietary allowences for boys and only 75% for girls. Iron intake was strikengly low, reaching only 62% of R.D.A. for boys and 72% for girls. b) The total caloric intake was composed of CHO 62%, protein 18%, and fat 21% respectively. c) The consumption of animal protein comprises 55% of total protein intake. d) The cereal consumption was found to be the highest at the level of 43%. e) When the total caloric intake was divided into each meal and snack, snack took the highest part in any other meal. Each figure showed as follow; breakfast 21%, lunch 27%, supper 22% and Snack 30% for boys, and 23%, 22%, 25% and 30% for girls, respectively. 3. The result of statistical analysis. a) There was a significant relationship between the growth rate and the caloric intake of the subjects at the level of 0.050.01.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1026-1034
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• 2002

The Purpose of this study was to identify calcium intake and cognition on calcium of adolescents in Busan area. Questionnaires including dietary habit, cognition on calcium, preference of calcium rich foods and diet record were developed. The questionnaires surveyed 285 adolescents consisted of 145 6th grade students (younger adolescents group, male: 72, female: 73) and 140 11th grade students (older adolescents group male: 66 female: 74). Adolescents appeared high cognition for function of calcium and milk but low cognition for nutrients related to absorption of calcium. Younger boy adolescents among them appeared the lowest score of cognition on calcium. The most preferred calcium rich foods in adolescents were ice-cream, laver and then yogurt whereas soybean and icefish dried appeared the lowest preference. Calcium intake of adolescents was 491.5~530.5 mg, 61.4~66.3% of RDA for Koreans, in female and 554.5~636.7 mg, 69.3~70.7% of RDA for Koreans in male. 64.9% of older girl adolescents showed calcium intakes under 66.7% of RDA for Koreans and this group also appeared less frequency of exercise than other group. Calcium intake of adolescents consisted of 44.6~53.3% from animal foods and 42.4~51.4% from plant foods. The adolescents consumed milk and milk products most, then vegetables and fishes as calcium source foods. Correlation analysis indicated that calcium intake was positively related to cognition on calcium of adolescents.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.