• Human Ecology Research
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• v.62 no.2
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• pp.295-302
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• 2024

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.7-14
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• 2008

The study was performed to investigate the biological activity of Enteromorpha intestinalis. In order to examine its blood anti-coagulant effects, Enteromorpha intestinalis was extracted with cold water, methanol, hot water, HCl and NaOH. In general, the alkali extract of Enteromorpha intestinalis was approximately 17 times stronger than the control. The anti-cancer effects of select extracts(methanol, hot water, 0.1 N NaOH, 1 N NaOH) were determined in human melanoma cells(Bl6/F10), fibrosarcoma cells(HTl080) and breast cancer cells(MCF7) by MTT assay. With the treatment of 250 ${\mu}g/m{\ell}$ of methanol extracts. HT1080, B16/F10 and MCF7 cell viabilities significantly decreased to 8.06%, 3.62% and 10.10%, respectively. Thus these results strongly support the possibie use of Enteromorpha intestinalis as a functional materials.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.457-462
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• 2021

Objective: The aim of this study was to investigate the effects of Enteromorpha powder supplementation on reproduction-related hormones and genes in the late laying period of Zi geese. Methods: A total of 312 (1-year-old) Zi geese with similar laying rate were randomly divided into 2 groups with 6 replicates each, each with 21 female geese and 5 male geese. The control group was fed with a basal diet and the test group was fed with a diet containing 3% Enteromorpha powder. The trial period lasted for 7 weeks. Results: Our results showed that the laying rate was improved in the test group at each week of trial (p<0.01), and the levels of estradiol in serum and prolactin in ovary were increased compared with the control group (p<0.05). Conclusion: Based on above results, Enteromorpha powder supplementation at 3% could promote reproductive performance during the late laying period of Zi geese.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• Journal of Plant Biology
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• v.33 no.2
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• pp.141-146
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• 1990

Germination and vegetative growth of Enteromorpha multiramosa Bliding from Pyoson, Cheju Island were investigated in laboratory under various combinations of temperature (5-$25^{\circ}C$) and salinity (8-48$^{\circ}C$). Percent level of germination was relatively high at all combinations of the two factors. The highest value among the combinations was revealed at 15$^{\circ}C$ and 32$\textperthousand$. Dry weight also was fairly high at all levels of combination with maximum value at 2$0^{\circ}C$ and 32$\textperthousand$. Analysis of variance for germination and growth was completed respectively and polynomial prediction models were constructed. F ratio revealed that all factors had a significant effect (p<0.001) on percentage of germination and dry weight, and their interactions also were significant (p<0.001), although the F ratio of interactions was far less than that for either the separate effect of temperature or salinity. Response surface of polynomial equation represented that temperature influenced less than salinity on germination, while it effected remarkably on vegetative growth, so the Enteromorpha multiramosa was kept to visible macrothalli from winter to spring in Cheju Island.

• Journal of Plant Biology
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• v.35 no.1
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• pp.61-67
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• 1992

Principal component analysis of the morphological characters was applied to ordinate and examine morphological variation of Enteromorpha linza due to differences in environmental factors. As results, the samples from exposed populations to wave action were characterized by having longer stipe and maximum length, and narrower maximum width than samples from sheltered populations. The results of multiple comparision in each character among populations provided further support for the hypothesized existence of exposed, moderate, and sheltered morphotypes.otypes.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.473-479
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• 2010

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.334-341
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• 2000

The DMPT produced by marine algae is the main biogenic precursor of oceanic DMS. Also, DMPT is an efficient stimulant for growth, feeding, and body movement of fish and striped prawn, and appears to play a physiologic role as an osmoprotectant in algae. This study was focused on the extraction of dimethyl-$\beta$-propiothetin as bioactive substance from green seaweed. Identification and quantification of dimethyl-$\beta$-propiothetin were measured by headspace gas chromatography after conversion to dimethyl sulfide by treatment with saturated NaOH solution. Dimethyl-$\beta$-propiothetin was extracted through various processes(solvent extraction, ultrasonication, boiling and autoclaving) from Enteromorpha intesinalis. The content of dimethyl-$\beta$-propiothetin extracted by autoclaving treatment showed higher than those of various extraction methods. Dimethyl-$\beta$-propiothetin content in extract of Enteromorpha Enteromorpha was 311,200ng/g after autoclaving at 121$^{\circ}C$ for 60min. Dimethyl-$\beta$-propiothetin in extract of Enteromorpha intestinalis was comparatively stable under low temperature. The retentions of dimethyl-$\beta$-propiothetin content in extract of Enteromorpha intestinalis were 75.8 ~99.8% by incubation at 10~6$0^{\circ}C$ for 2 hours. Chemical decomposition of dimethyl-$\beta$-propiothetin was observed under laboratory conditions at pH values higher than 9.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1124-1129
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• 2005

Functional activities of low molecular weight substances purified from pepsin hydrolysates of four different seaweeds; Costaria costata, Enteromorpha prolifera, Grateloupia filicina and Porphyra tenera, were inves-tigated. Each pepsin hydrolysate of Costaria costata, Enteromorpha prolifera, and Grateloupia filicina resulted in three peptide peaks on Bio-Rad P2 gel chromatography pattern, while that of Porphyra tenera showed 2 peaks. Peak 1 of Porphyra tenera showed the highest antioxidative activity followed by peak 2 of Porphyra tenera and peak 2 of Costaria costata in order Peak 1 of Porphyra tenera showed the highest ACE inhibitory activity followed by peak 3 and peak 2 of Enteromorpha prolifera in order. Peak 1 and peak 2 of Porphyra tenera, and peak 2 of Enteromorpha prolifera showed the highest antityrosinase activity followed by peak 3 of Enteromorpha prolifera. Peak 1 of Enteromorpha prolifera showed the highest antitumor activity followed by peak 2 of Costaria costata, peak 3 of Enteromorpha prolifera, and peak 3 of Grateloupia filicina in order. Porphyra tenera showed the highest functional activities, which is thought to be due to its high protein content. Structure and amino acid sequence of low molecular weight peptide of Porphyra tenera should be analyzed in the further study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.231-236
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• 2020

The objective of the current study was to evaluate the quality characteristics (alcohol contents and antioxidant capacities) and sensory characteristics of the Korean traditional rice-based wine, Makgeolli supplemented with 5% and 10% Enteromorpha prolifera (Ep) during an 8-days cold storage at 4℃. The alcohol content in the unsupplemented Makgeolli (control) and Ep Makgeolli gradually increased from day 0 to day 8 (control, 2.05-8.03; 5% Ep, 2.15-9.03; 10% Ep, 3.15-10.07). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities was significantly higher in the 10% Ep Makgeolli (75.87%) than 5% Ep Makgeolli (57.34%) and control (21.91%). The ABTS [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were also significantly higher in the 10% Ep Makgeolli (90.85%) than 5% Ep Makgeolli (75.94%) and control (47.21%). Makgeolli supplemented with 10% Ep had the highest color, smell, taste, and overall acceptance scores. The current study suggest that Makgeolli supplemented with 10% Ep could be potentially developed because of its high antioxidant properties and good consumer acceptance.