• 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 Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.49-59
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• 1995

Nine species of edible seaweed [green laver (Monostroma nitidium) and sea staghorn ( Codium fragile) of green algae; sea mustard (Undaria pinnatifida), seaweed fusiforme(Hizikia fusiforme), gulf weed (Sargassum fulvellium), and sea tangle (Laminaria japonica) of brown algae; seaweed dilatata (Halimeniopsis dilatata), seaweed furcata (Gloiopeltis furcata), and laver (Porphyra tenera) of red algae] collected from Kijang, Chungmu, and Yosu in Korea, were examined and compared on their chemical and mineral composition depending on their harvesting season. Crude protein $(N\pm6.25)$ showed about $45\%$ on moisture free basis (the contents of every components described below are shown as moisture free basis) for laver and $30\%$ for green laver collected from ever seasons and sites. Sea tangle showed the highest content in crude lipid $(10\%)$ among brown seaweeds and green laver had $6\%$ of crude lipid regardless their habitats. Ash and carbohydrate in sea staghorn hold about $90\%$ of total solids but those levels were only $50\%$ in laver. The relationship between ash and carbohydrate content showed a tendency with reverse correlation. Mineral compositions were examined on green laver, sea mustard, and seaweed furcata collected from Kijang. Sodium was eminent element (1,798-7,334mg/l00g) followed by potassium. Magnesium and calcium content were low level compared with sodium and potassium. As a micro-element iron was appraised the highest status (165-330mg/100g) in green laver, however, iron in sea mustard and seaweed furcata was comparatively low amount (2.7-47.4mg/100g). The level of zinc was also comparatively high and that was varied on habitats. In conclusion, chemical compositions of these algae were distinctively varied on species and habitats, and mineral compositions were notably changed by the harvesting season.

• ALGAE
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• v.26 no.4
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• pp.333-342
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• 2011

Macroalgae are important primary producers in marine ecosystem. They don't only play an important role as bioindicators but also provide economic resources for humans. Seasonal and vertical variations in seaweed species composition and biomass were examined to determine the ecological status of seaweed beds around Udo, near Jeju Island. We obtained samples at two sites in the high-intertidal to subtidal zones using the quadrat method between June 2010 and May 2011. A total of 262 species were collected, including 31 green, 61 brown, and 170 red algae. The composition of algal species revealed a decrease in species growing in cold water in comparison with the list 20 years ago. The macroalgal mean biomass (g wet wt $m^{-2}$) was 3,476 g and 2,393 g from the two sites, respectively. Ecklonia cava had the greatest biomass at both sites. The seasonal dominant species by biomass at site 1 from the low-intertidal to 1-3 m depth of the subtidal zone was mostly comprised of thick-leathery form, such as Sargassum hemiphyllum, S. coreanum, and Ecklonia cava, whereas site 2 was comprised of the turf form, such as Chondrophycus intermedius, Chondracanthus intermedius, Dictyopteris prolifera, and Gelidium elegans. The current ecological status of the seaweed community in Udo is stable based on diversity and dominance indices.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.571-578
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• 2018

Seasonal variability in algal community structure of the subtidal zone was examined at four study sites on the southeastern coast of Korea from February to November 2016. A total of 81 species of algae (8 green, 12 brown, and 61 red) were indentified. During the study period, the greatest number of species was observed at Sinamri (57 species) followed by Daesongri (50 species), Dongbaekri (47 species) and Gangyangri (42 species). Of the six functional seaweed forms, the coarsely-branched form was the most dominant, accounting for about 43% of the total species at Daesongri. The annual average biomass in wet weight varied from $700.59g/m^2$ at Sinamri to $1,712.45g/m^2$ at Daesongri. The parameters of seaweed community structures were as follows: dominance index (DI), 0.30-0.54; richness index (R), 4.92-7.05; evenness index (J'), 0.54-0.72; and diversity index (H'), 2.05-2.91.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.425-430
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• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Journal of Microbiology and Biotechnology
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• v.29 no.9
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• pp.1361-1368
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• 2019

Codium fragile is an edible seaweed in Asian countries that has been used as a thrombolytic, anticoagulant, antioxidant, anti-inflammatory, and immune-stimulatory agent. Ginseng has also been known to maintain immune homeostasis and to regulate the immune system via enhancing resistance to diseases and microorganisms. In this study, anionic macromolecules extracted from C. fragile (CFAM) were orally administered with red ginseng extract (100 mg/kg body weight) to cyclophosphamide-induced immunosuppressed male BALB/c mice to investigate the immune-enhancing cooperative effect of Codium fragile and red ginseng. Our results showed that supplementing CFAM with red ginseng extract significantly increased spleen index, T- and B-cell proliferation, NK cell activity, and splenic lymphocyte immune-associated gene expression compared to those with red ginseng alone, even though a high concentration of CFAM with red ginseng decreased immune biomarkers. These results suggest that CFAM can be used as a co-stimulant to enhance health and immunity in immunosuppressed conditions.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.153-154
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• 2000

Many bioactive photosensitizers have been isolated from plants and some of theses possess antiviral activities which, depend on UVA(320-400nm) and visible light. Many complex quinonoids have been isolated from plants and recently some of them, such as hypericin and hypocrellin, have been shown to possess light-dependent antiviral activities. these compounds only exert their desired biological activities in the presence of long wavelength ultra-violet UVA but these activities are also strongly influenced b chemical structure(Hudson et al, 1995). the importance of light in the use of certain medicinal plant extracts has been appreciated, if not understood, for centuries. Also, many seaweed extracts will effect photo(UVA, visible light) for algicidal activity. (omitted)

• Journal of Marine Bioscience and Biotechnology
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• v.6 no.1
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• pp.8-16
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• 2014

Macroalgae has been strongly touted as an alternative biomass for biofuel production due to its higher photosynthetic efficiency, carbon fixation rate, and growth rate compared to conventional cellulosic plants. However, its unique carbohydrate composition and structure limits the utilization efficiency by conventional microorganisms, resulting in reduced growth rates and lower productivity. Nevertheless, recent studies have shown that it is possible to enable microorganisms to utilize various sugars from seaweeds and to produce some energy chemicals such as methane, ethanol, etc. This paper introduces the basic information on macroalgae and the overall conversion process from harvest to production of biofuels. Especially, we will review the successful efforts on microbial engineering through metabolic engineering and synthetic biology to utilize carbon sources from red and brown seaweed.

• ALGAE
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• v.32 no.2
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• pp.155-160
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• 2017

Red rot disease has caused a major decline in Pyropia (Nori) crop production in Korea, Japan, and China. To date, only Pythium porphyrae (Pythiales, Oomycetes) has been reported as the pathogen causing red rot disease in Pyropia yezoensis (Rhodophyta, Bangiales). Recently, Pythium chondricola was isolated from the infected blades of Py. yezoensis during molecular analyses using the mitochondrial cox1 region. In this study, we evaluated the pathogenicity of P. chondricola as an algal pathogen of Py. yezoensis. Moreover, a new cox2 marker was developed with high specificity for Pythium species. Subsequent to re-inoculation, P. chondricola successfully infected Py. yezoensis blades, with the infected regions containing symptoms of red rot disease. A novel cox2 marker successfully isolated the cox2 region of Pythium species from the infected blades of Py. yezoensis collected from Pyropia aquaculture farms. cox2 sequences showed 100% identity with that of P. chondricola (KJ595354) and 98% similarity with that of P. porphyrae (KJ595377). The results of the pathogenicity test and molecular analysis confirm that P. chondricola is a new algal pathogen causing red rot disease in Pyropia species. Moreover, it could also suggest the presence of cryptic biodiversity among Korean Pythium species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.802-807
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• 2022

We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L^* color value was lower for the surimi mixture than the negative controls, but the a^* and b^* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.