• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.1
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• pp.1-6
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• 2004

In preparing sodium alginates from sea tangle (Laminaria japonica) powder using the Mexican process, alkaline extraction, conversion to alginic acid and reversion to sodium alginates were used to increase purity. The effect of hot water treatment and dialysis on measuring the average molecular weight of sodium alginates were investigated. Intrinsic viscosity and average molecular weight of sodium alginates after dialysis were higher than those before dialysis. Average molecular weight of sodium alginates treated with hot water was higher than that without. Hot treatment has little effect on the ash content of sodium alginates. Ash content of sodium alginates before dialysis were $27-30\%$ those after dialysis were $10\%.$ After dialysis, Na content was highest $(89-91\%),$ K was $11-12\%,$ Ca was $1.9\%,$ and Mg was $0.05\%.$ Ash content of alginates had little effect on average molecular weight. SAV (slope of apparent viscosity) of alginates solution after dialysis showed higher values than before. SAV of the alginates with hot water treatment were higher than without treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.563-567
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• 2003

Various bacterial strains were isolated from rice field ditch water, and their seaweed degrading activities were investigated. They were incubated in a liquid medium of sea tangle (Laminaria iaponica) and sea mustard (Undaria pinnatifida) powder for 3 weeks. Ratios of reduced sugar to total sugar of the liquid medium were measured once a week. Ratios of reduced sugar to total sugar of 27A311, 27C221 27A111 and 27B121 strains were highest. Accordingly, these four strains were incubated in 3 different liquid media of sodium alginate, sea tangle powder, and sea mustard powder for 3 or 4 weeks. The ratios of reduced sugar to total sugar and cell growth were measured once a week. Cell growth was higher in 27A111 and 27C221. Ratios of reduced sugar to total sugar was higher for 27C221 in the liquid mediums with sodium alginate and sea mustard powder, and for 27A111 in the liquid medium with sea tangle powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.809-817
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• 2011

This study was performed to determine the effects of hamburger patties added sea tangle powder and/or cooked rice on postprandial plasma glucose and lipid levels. Four patties were prepared; one control patty (C) and three experimental patties (L, LI, and LII). L was the patty with sea tangle powder substituted for 2.5% of meat while LI and LII were the patties with cooked rice containing sea tangle powder substituted for 25% and 50% of meat, respectively. Ten healthy women voluntarily participated in the clinical test. Plasma glucose and lipid levels were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each of the four patties. After consuming L, LI, or LII, changes in area under curve (${\Delta}$-AUCs) of plasma glucose, triglyceride, total cholesterol, and LDL-cholesterol were significantly lower than that after consuming C. However, ${\Delta}$-AUCs of plasma HDL-cholesterol after consuming L, LI, or LII were significantly higher than that after consuming C. These results indicate that the patty substituted with 2.5% sea tangle powder for meat might improve blood glucose concentration, whereas patties substituted with cooked rice containing 25% or 50% sea tangle powder might ameliorate plasma lipid profiles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.4
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• pp.313-317
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• 2006

To prepare oligouronic acids from high-molecular-weight alginates, sea tangle (Laminaria japonica) alginates were hydrolyzed at various pHs for 1 hr at 80$^{\circ}C$. The effects of hydrolysis pH (HpH) on the average molecular weight (AMW) and MW distribution ratios (DRs) in the hydrolyzed alginates were investigated. As HpH decreased, the DRs of the alginates with MW>500 kDa and MW=300-500 kDa decreased exponentially, while it increased exponentially for MW<50 kDa. For MW=100-300 kDa, DR increased exponentially as HpH fell from 5.0 to 3.5, and then decreased exponentially. Similarly, for MW=50-100 kDa, DR increased exponentially as HpH increased to 1.0 from 5.0, and then decreased exponentially. As HpH decreased, the MW cutoff size and AMW of alginates fraction with the highest DR were decreased. For HpH 4.5 and 5.0, the MW cutoff size with the highest DRs was MW=300-500 kDa; the DRs were 28.9 and 32.6%, respectively; and the AMW of both was about 400 kDa, for HpH 3.5 and 4.0, the cutoff size was MW=100-300 kDa; the DRs were about 28%: and the AMWs were both about 200 kDa. For HpH 3.0, the cutoff size was MW=50-100; the DR was 29.0%; and the AMW was 73 kDa. For HpH values below 2.0, the MW cutoff size with the highest DRs was MW<50 kDa, and all of the AMWs were below 28 kDa.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.758-763
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• 1999

The protective effects of sea tangle (Laminaria japonica) extract and fucoidan components on the attack of oxygen radicals in kidney were studied, Sprague-Dawley (SD) male rats (210 $\pm$ 5 g) were with fed experimental diets of Dasi-Ex group (sea tangle extract powder of $4.0\%$ added to control diet), Euco-I, II and III groups (fucoidan powder of 1, 2 and $3\%$, respectively, added to Dasi-Ex group) for 45 days, Hydroxyl radical formations were significantly decreased ($10\~15\%$ and $15\~30\%$) in mitochondria and microsomes of Dasi-Ex and Fuco-I, II, III groups compared with control group. Hydrogen peroxide formations were also significantly decreased ($10\~15\%$) in microsomes of Dasi-Ex and Fuco-I, II, III groups compared with control group. Significant differences in mitochondrial basal oxygen radical (BOR) and microsomal induced oxygen radical (IOR) formations of Dasi-Ex and Fuco-I groups could not be obtained, but mitochondrial BOR and microsomal IOR formations were significantly decreased ($12\~15\%$ and $13\~14\%$) in Fuco-II and III groups compared with control group. BOR formations were significantly decreased ($12\~25\%$) in microsomes of Dasi-Ex and Fuco-I, II, III groups, and IOR formations were also significantly decreased ($10\~15\%$) in mitochondria of Fuco-I, II, III groups compared with control group, Significant differences in mitochondrial Mn-SOD activities of Dasi-Ex group could not be obtained, but mitochondrial Mn-SOD activities were dose-dependently increased by $8\%,\;16\%$ and $36\%$ in Fuco-I, II and III groups compared with control group, Mn-SOD activities an microsome were significantly increased about $20\%$ in Dasi-Ex group, while they were remarkably increased about $40\%$ in Fuco-I, II and III groups compared with control group. lipid peroxide contents were significantly decreased about $15\%$ and $15\~25\%$ in mitochondria and microsomes of Fuco-II and III groups. Membrane fluidities resulted in marked increases ($20\~35\%$ and $17\~24\%$) in mitochondria and microsomes of Dasi-Ex and Fuco-I, II and III groups. These results suggest that administrations of fucoidan added to sea tangle may play a pivotal role in attenuating attack of oxygen radicals in kidney.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.570-579
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• 2011

This study created hamburger patties by substituting a portion of the meat with sea tangle (Laminaria japonica) powder and/or cooked rice to reduce fat and calories and to add the functional components of the sea tangle. Four types of experimental patties were prepared: Control, L, LI, and LII. L was the patty with sea tangle powder substituted for 2.5% of the meat and LI and LII were patties with cooked rice containing sea tangle powder substituted for 25 or 50% of the meat. In all experimental patties, moisture content increased and crude fat and cholesterol content decreased, pH increased, and malondialdehyde concentration decreased compared to those in the control. The substitutions made the color of the patties darker with dimmed redness and amplified yellowness. The substitutions also made the cooking loss weight and diameter of the patties lessen but that of thickness increased. In the sensory evaluation, symmetry and color of the patties improved significantly by substituting sea tangle powder and/or cooked rice for meat, and no adverse effect on preference for the experimental patties and hamburgers was observed. Therefore, substituting sea tangle and/or cooked rice for a portion of the meat could be used to develop healthier patties without any adverse influence on preference or sensory evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.4
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• pp.187-192
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• 2007

To prepare oligouronic acids from high-molecular-weight alginates prepared from sea tangle (Laminaria japonica), the alginates were hydrolyzed at various temperatures for 1 hr at pH 5.0. The effects of hydrolysis temperature $(H_{Temp})$ on the average molecular weight (AMW) and distribution ratio of MW (DR) in the hydrolyzed alginates were investigated. As $(H_{Temp})$ increased, the AMW of the alginates decreased exponentially; in addition the DR of the alginates with MW>500 kDa decreased exponentially, while the DR of those with MW=50-100 and MW<50 kDa increased exponentially. For the alginates with MW=300-500 and MW=100-300 kDa the DR increased exponentially until $H_{Temp}$ reached $80^{\circ}C$, and then decreased exponentially at above $80^{\circ}C$. AS $H_{Temp}$ increased, the MW cutoff size and AMW Of the alginates fraction With the highest DR both decreased. For $H_{Temp}<60^{\circ}C$, the MW cutoff size with the highest DR was MW>500 kDa; the DR was 39-67% and the AMW 1,000-1,300 kDa. For $H_{Temp}$ $80^{\circ}C$, the MW cutoff size with the highest DR was MW=300-500 kDa and the DR was about 33% and the AMW about 400 kDa. For $H_{Temp}\;100-121^{\circ}C$, the MW cutoff size with the highest DRs was MW=50-100 kDa, with a DR of 39-44% and an AMW of 70-80 kDa.

• KSBB Journal
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• v.22 no.4
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• pp.265-269
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• 2007

Fucoidan from sea tangle (Laminaria japonica) was isolated by hot water extraction, and partially purified. The in-vitro glucose and bile acid retarding effects of the partially purified fucoidan were investigated. Fucoidan exhibited 27.06$\sim$21.42% of retarding index for glucose and 33.50$\sim$27.02% of retarding index for bile acid during in vitro dialysis experiment for 2 hours. These retarding effects on glucose and bile acid diffusion was considered as a relatively good or very good, suggesting the prevention from diabetes and arteriosclerosis of some extent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.438-444
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of sea tangle (Laminaria japonica) and sea mustard ( Undaria pinnatifida), This is a part of studies on the hydrolysis of seaweed using microorganisms. General process is difficult to extract of the useful constituent parts as intercellular mucilage, storage polysaccharide and mineral from seafood. It was screening to thirty-three microflora samples as destructed of tissue in sea tangle and sea mustard to about two hundred microflora samples from mountain, rice field, dry field, sea, seaside and fish market etc. in the neighborhood of Yeosu. Sufficient results of the naked eye observation were obtained at eight microflora samples as a feces of bull, a decayed pine tree, a soil of dry field, the mud of the banks in a rice Held, the water of a ditch in a rice Held, the weed of the banks in a rice field, the water in a rice field and leaved in the air, And the value of chemical analysis of the sample is much better in comparison with control. Accordingly, the hydrolysis of seaweed using microorganisms in the inside of these microflora samples can possibility.