• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.16-22
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• 2006

Mineral and heavy metal contents were determined in three brown edible seaweeds (sea mustard, Undaria pinnatifida; seaweed fusiforme, Hizikia fusiforme; sea tangle, Laminaria japonica) collected from Gijang and Wando in Korea, and two green seaweeds (sea lettuce, Enteromorpha prolifera; green laver, Monostroma nitidum) collected from Gijang. Seaweeds contained high proportions of ash (13.8-24.8%) and sulfate (1.08-3.25%). In brown seaweeds, ash contents (24.5-24.8%) were higher than in green seaweeds (13.8-15.2%). The differences of mineral contents were remarkable in both Gijang and Wando and in 5 various kinds of seaweeds. Brown seaweeds contained higher amounts of both macro-minerals (657-13,947 mg/100 g; Ca, Mg, Na, K) and trace elements (0.27-12.98 mg/100 g; Fe, Al, Zn, Mn, Cr, Cu, Ni), and green seaweeds also had relatively higher amounts of both macro-minerals (233-5,279 mg/100 g) and trace elements (0.26-10.61 mg/100 g).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.774-778
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• 1999

Tee yields, physical properties and gel formation abilities or hot-water extractable material (HWEM) and water-soluble alginate (WSA) extracted from Laminaria japonica were estimated and compared with those of the alginate (ASA) extracted with alkali solution in the routine procedure. The contents of HWEM, WSA and ASA in Laminaria japonica were 8.3, 2.5 and $19.1\%$, respectively. The HWEM and WSA had no gel formation ability, whereas the ASA had a good gol formation ability. The HWEM and WSA were almost not viscous even in $1.5\%$ of the sample solution, whereas the ASA was very highly viscous in above $0.5\%$ of sample solution. The melting points of $1\%$ solution of HWEM, WSA and ASA sample were 31, 24 and $14^{\circ}C$, respectively. The solubility at melting point of each samples varied from 2.3 to 2.6 g/100 g water, and a few differences were observed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.1-7
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• 1998

Uronate compositions and molecular weights of alginates from the four kinds of brown algae, sea mustard (Undaria pinnatifida), sea tangle (Laminaria japonica), gulf weed (Sargassum fulvellum), and seaweed fusiforme (Hizikia fusiforme), in regard with the harvesting season were investigated. Sea mustard contained the highest amount of alginates in the four kinds of brown algae. D-Mannuronic acid to L-guluronic acid (M/C) ratio of the alginates was high in order of seaweed fusiforme, gulf weed, sea mustard, and sea tangle, and especially in water-soluble alginate. Molecular weights of the alginates were greater with the growing period ranging in $4,500\~4,800\;kDa$ for sea tangle, $4,000\~4,200\;kDa$ for sea mustard, $3,300\~3,400\;kDa$ for seaweed fusiforme, and $3,000\~3,200\;kDa$ for gulfweed. In water-soluble alginate of sea mustard, M/G ratio was much higher in sporophyll than in midrib and blade.

• Journal of Life Science
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• v.18 no.4
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• pp.474-481
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• 2008

This research was performed to determine the proximate compositions, mineral contents, alginic acid, antioxidative activities and amino acids of sea tangles collected from Gijang and Wando area. Crude protein and ash contents were higher in Gijang sea tangle, whereas carbohydrate and moisture were higher in Wando in general. Mineral contents of Gijang sea tangle were higher than Wando. Especially, Na and K was the most abundant in both Gijang and Wando sea tangles. Alginic acid content was almost similar in both sea tangles. The major free amino acids were glutamic acid, aspartic acid, alanine, proline and hydroxyproline in both Gijang and Wando sea tangles. Antioxidative activity of methanol extract of sea tangle was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity were about 17% ($40\;{\mu}g/ml$) and 7% ($5\;{\mu}g/ml$) higher, respectively, in Wando sea tangle. When stimulate the macrophages RAW264.7 cells with lipopolysaccharide (LPS), inhibition of NO synthesis of the methanol extract was 11% higher in Wando sea tangle comparing with Gijang samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.544-549
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• 2014

In this study, the permeation efficiency (PE) of sea tangle (Laminaria japonica) extract (STE) into egg using the temperature change method (TCM) and pressure was investigated. STE was prepared in a volume of water equal to 10 times the weight of the sea tangle at $100^{\circ}C$ over a 3 hr period. The PE of iodine as a representative component of the STE as well as the total polyphenol content at ambient pressure were determined as follows: 1) after soaking in the STE at 30, 40, and $50^{\circ}C$ for 3 hr, and 2) after soaking in the STE at $4^{\circ}C$ immediately after soaking in distilled water at $50^{\circ}C$ for 1, 2, and 3 hr (TCM), respectively. The PE of iodine as well as the total polyphenol content improved as the temperature of the STE increased (P<0.05). The permeation of iodine was more rapid, and the total polyphenol content increased with the TCM (121 ${\mu}g/100$ mg and 1.74 mg/mL for 3 hr, respectively) compared to without the TCM (72 ${\mu}g/100$ mg and 1.48 mg/mL for 3 hr, respectively), and the highest PE was observed with the TCM after soaking at $50^{\circ}C$ for 3 hr. At a pressure of 5.0 MPa, the PE was more rapid with the TCM (139 ${\mu}g/100$ mg and 1.74 mg/mL for 90 min, respectively) than without the TCM (105 ${\mu}g/100$ mg and 1.56 mg/mL for 90 min, respectively). Consequentially, these results suggest that the preparation of seasonings and functional eggs using various components and bioactive substances is possible by the TCM.

• 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.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.199-207
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• 2018

BACKGROUND/OBJECTIVES: Fermented Laminaria japonica (FL), a type sea tangle used as a functional food ingredient, has been reported to possess cognitive improving properties that may aid in the treatment of common neurodegenerative disorders, such as dementia. MATERIALS/METHODS: We examined the effects of FL on scopolamine (Sco)- and ethanol (EtOH)-induced hippocampus-dependent memory impairment, using the Passive avoidance (PA) and Morris water maze (MWM) tests. To examine the underlying mechanisms associated with neuroprotective effects, we analyzed acetylcholine (ACh) and acetylcholinesterase (AChE) activity, brain tissue expression of muscarinic acetylcholine receptor (mAChR), cAMP response element binding protein (CREB) and extracellular signal-regulated kinases 1/2 (ERK1/2), and immunohistochemical analysis, in the hippocampus of mice, compared to current drug therapy intervention. Biochemical blood analysis was carried out to determine the effects of FL on alanine transaminase (ALT), aspartate transaminase (AST), and triglyceride (TG) and total cholesterol (TC) levels. 7 groups (n = 10) consisted of a control (CON), 3 Sco-induced dementia and 3 EtOH-induced dementia groups, with both dementia group types containing an untreated group (Sco and EtOH); a positive control, orally administered donepezil (Dpz) (4mg/kg) (Sco + Dpz and EtOH + Dpz); and an FL (50 mg/kg) treatment group (Sco + FL50 and EtOH + FL50), orally administered over the 4-week experimental period. RESULTS: FL50 significantly reduced EtOH-induced increase in AST and ALT levels. FL50 treatment reduced EtOH-impaired step-through latency time in the PA test, and Sco- and EtOH-induced dementia escape latency times in the MWM test. Moreover, anticholinergic effects of Sco and EtOH on the brain were reversed by FL50, through the attenuation of AChE activity and elevation of ACh concentration. FL50 elevated ERK1/2 protein expression and increased p-CREB (ser133) in hippocampus brain tissue, according to Western blot and immunohistochemistry analysis, respectively. CONCLUSION: Overall, these results suggest that FL may be considered an efficacious intervention for Sco- and EtOH-induced dementia, in terms of reversing cognitive impairment and neuroplastic dysfunction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.522-529
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• 2014

Sea tangle (Laminaria japonica) is well known as having anti-diabetic and hypolipidemic effects in animals as well as in humans. In this study, we evaluated the effects of sea tangle-added patty on postprandial blood glucose and lipid profiles in borderline-hypercholesterolemic (cholesterol ${\geq}200$ mg/dL) adults. Eleven subjects voluntarily participated in the experiment, and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder as a substitution to 1.125 g each of pork and chicken. In the first week, 200 g of Control patty (C) was provided to each subject, who had fasted more than 12 hours. In the second week, the same amount of E patty was supplied under the same conditions. Serum glucose levels increased significantly less at 30, 60, and 120 min after consumption of E patty compared to the levels at all time points after eating C patty. Thus, the change in the area under curve (${\Delta}AUC$) of serum glucose levels through 120 minutes was lower when consuming E patty compared to C patty. Although serum C-peptide concentrations were not significantly different at all time points between the two patties, the ${\Delta}AUC$ of serum C-peptide concentrations through 120 minutes was lower when consuming E patty compared to C patty. However, there were no differences in serum levels of triglyceride, total cholesterol, LDL-C, and HDL-C at 30, 60, 120, 180, and 240 min between the two patties. Further, each ${\Delta}AUC$ of these lipid levels through 240 minutes was not significantly different between the two patties. The results indicate that sea tangle-added patty may decrease postprandial plasma glucose concentrations and reduce insulin secretion, although it might not ameliorate serum lipid profiles in adults with borderline-hypercholesterolemia.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.69-74
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• 2004

'Mixing' and 'immersion' $CaCl_{2}$ treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between $CaCl_{2}$, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1464-1470
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• 2005

To assure the safety of the major edible seaweeds, we collected the 176 samples of seaweeds such as laver(Porphyra sp.), sea mustard (Undaria pinnatifida), sea tangle (Laminaria japonica) and sea lettuce (Enter-omorph sp.) from Korean coast. We investigated the contents of the trace metals in the edible seaweeds, and the values were expressed as the dry weight of sea weeds. The mean levels of the trace metals were high in the oder of Zn ($36.19{\pm}27.14 \;{\mu}g/g$), Mn ($28.75{\pm}28.03\;{\mu}g/g$), and Cu ($6.82{\pm}7.62\;{\mu}g/g$), which are necessary metals in the human body, and then followed by Cr ($1.54{\pm}2.07\;{\mu}g/g$), Ni ($1.29{\pm}2.57\;{\mu}g/g$), Pb ($0.89{\pm}1.11\;{\mu}g/g$), Cd ($0.72{\pm}0.80\;{\mu}g/g$) and Hg ($0.01{\pm}0.02\;{\mu}g/g$). The contents of Cd and Zn were high in the laver, Cr, Ni and Pb were detected highly in sea lettuce, and Hg was detected highly in sea tangle. Significant linear correlations were obtained among 28 different pairs of metals, some of them highly correlated (r>0.5, p<0.05),such as Ni-Mn, Zn-Ni, Cu-Pb and Cu-Zn in laver, Ni-Zn in sea mustard, Cu-Pb, Cu-Zn and Mn-Pb in sea tangle, and Ni-Cr in sea lettuce. And, the trace metal contents of seaweeds varied with parts and kinds of samples. The average weekly intakes of Hg, Cd and Pb from seaweeds were about $0.07{\~}3.57\%$ of PTWI (Provisional Tolerable Weekly Intakes) which has set by FAO/WHO to evaluate the safeties of trace metals in food. Therefore, it was found that they showed very safe levels in the edible seaweeds.