• Journal of Nutrition and Health
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• v.9 no.1
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• pp.69-75
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• 1976

Apparent digestibility of three representative seaweeds commonly used in Korea was obtained through an animal experiment and their calorie values were calculated therefrom. 1) Digestion coefficients for the nutrients of laver were crude protein, 42%; crude ash, 9%; carbohydrate, 62% and crude fat, none. 2) Digestion coefficients for the nutrients of tang1e were crude protein, 10%; crude fat, 40%; carbohydrate, 40% and crude ash, none. 3) Digestion coefficients for the nutrients of green laver were crude protein, 38%; crude fat, 59%; carbohydrate, 66% and crude ash, none. 4) Calorie values of seaweeds on the basis of above digestion coefficients were assessed to be only 52% in laver, 32% in tang1e and 59% in green laver as compared with those customarily obtained from proximate composition and Atwater's coefficient.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.167-168
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• 2000

The potential application of protoplasts useful for studies such as physiology, morphology, genetic engineering, etc has led to the development of suitable methologies for isolation and manupilation of protoplasts from a wide variety of algae (Waaland et al., 1990; Reddy and Fujita, 1991; Chen and Chiang, 1994). Protoplasts technology to seaweeds depends large on the ability to produce viable cells capable of regenerating into whole plantlets (Wakabayashi et al., 1999). Though Capsosiphon fulvescens is one of the important economic seaweeds culturing in Korea, surprisingly protoplasts approach on this species has not been reported so far. Consequently we investigated the various aspects related to the protoplasts of Capsosiphon fulvescens in this study. (omitted)

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.12-17
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• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.358-370
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• 1994

Plant cell walls consist of a variety of chemical constituents such as cellulose, humicelluloses, pertins, lignin, glycoproteins, etc. These components are strongly linked through hydrogen , covalent, ionic and hydrophobic bondings, which thus confers the self-protection capability on plants. Some processing by-products (hulls, brans, pomaces) of cereal, fruits and vegetables are very limited in further utilization due to their compact structural rigidity. In view of the fact that the plant cell walls are essentially composed of dietary fiber components , solubilization of the strong intermolecular linkage s can contribute to increasing the soluble dietary fiber content and thus diversifying the functional and physiological role of plant cell walls as dietary fiber sources. This article reviews the chemical constituents of cereals, fruits & vegetables and brown seaweeds with reference to their intermoleuclar linkages. An particular emphasis will be placed on the solubilizing phenomena of rigid plant cell walls by extrusion and the resulting change of functional properties. It is suggested that underutilized food resources, typically exemplified by various food processing by-products and surplus seaweeds, can be successfully modified toward improved functional performance by extrusion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.550-555
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• 1995

This study was conducted to investigate the prevalence of obesity and the concerns with omega 3 fatty acid intakes in 100 men do regular exercising. Most subjects were 23~66 years old whose average height and weight were 170.0$\pm$0.5cm and 68.2$\pm$0.8kg, respectively. Prevalence of obesity was 7%, 41% and 41% by criteria of Bioelectrical impedance analysis, Skin fold thickness and Body mass index, respectively. According to this survey, 75% of the subjects prefered vegetable oil to animal fat, 55% of them prefered seaweeds to shellfishes and 76% of them prefered natural foods to processed foods for good health. 61% of the interviewed subjects had the experience of eating perilla oil and 49% of them chose the Mackeral that had contained omega 3 fatty acids. The reason that seaweeds were good for health was rather high vitamin and mineral content than low fat.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.112-118
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• 2023

Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility as health foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of seaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells against hydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 ㎍/mL did not cause any cell toxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera (Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production of intracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i) extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findings indicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.

• ALGAE
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• v.17 no.4
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• pp.283-292
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• 2002

• ALGAE
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• v.18 no.1
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• pp.71-81
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• 2003

• ALGAE
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• v.35 no.2
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• pp.107-121
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• 2020

Mariculture is regarded as the only option to supply the increasing demands for seaweeds as human food, feeds, fodder, and phycolloids in a sustainable manner. Technologies for culturing a range of seaweed species have been developed successively in Korea since the 1970s. In 2017, Korean marine farms produced 1,761,526 t of seaweed. The key focus of the industry is on the production of Pyropia (523,648 t), Undaria (622,613 t), and Saccharina (542,285 t). Pyropia is economically the most important species in Korea, accounting for up to 68% of total production value. As the top exporter of Pyropia in the world, Korea exported up to US $525 million of Pyropia products to 110 countries in 2018. Other economically important genera include Sargassum, Ulva, Capsosiphon, Codium, and Gracilariopsis, all of which are used for food, and Gelidium, Pachymeniopsis, and Ecklonia which are used as raw material for phycocolloid extraction. Significant work has gone into developing more productive strains of key seaweed species, and in 2012 the Korean government began to certify seaweed varieties. To date, 19 seaweed cultivars have been registered including 13 Pyropia, 5 Undaria, and 1 Saccharina. The industry is now seeking not only to increase productivity but also to add value through processing. Convenience foods and snacks have been developed that target health-conscious consumers and utilize the nutritional properties of seaweeds. The industry is also seeking to promote the sustainability of seaweed farming. One seaweed company in Korea obtained the world's first ASC-MSC (Aquaculture Stewardship Council-Marine Stewardship Council) certification in 2019 and more are expected to follow their lead. With continued research support, the Korean seaweed industry plans to continue to expand to meet new market demands at a sustainable pace.

• ALGAE
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• v.25 no.4
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• pp.155-171
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• 2010

The underlying physiology of algal antioxidant compounds is reviewed in the context of seaweed biology and utilization. The application of seaweed antioxidants in foods, food supplements, nutraceuticals and medicine is considered from the perspective of benefits to human health. We advocate that direct consumption of seaweed products for their antioxidant composition alone provides a useful alternative to non-natural substances, while simultaneously providing worthwhile nutritional benefits. Economic utilization of seaweeds for their antioxidant properties remains in its infancy. This review provides examples ranging from laboratory studies through to clinical trials where antioxidants derived from seaweeds may provide major health benefits that warrant subsequent investigative studies and possible utilization.