• 한국수산과학회지
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• 제46권6호
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• pp.702-707
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• 2013

Sleep is an essential biological process of which the underlying regulatory mechanisms involve numerous anatomical structures and biochemical substances that can be compromised by stress and the immune system. Gamma aminobutyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system (CNS). It is well established that activation of $GABA_A$ receptors promotes sleep. L. brevis BJ20 fermentation of sea tangle and oysters resulted in stress reduction and sleep inducing effects. This is the first study to report that GABA has the ability to induce sleep related hormones in mice; therefore, it has potential use as a natural sleep aid. These results suggested that sea tangle and oysters fermented by L. brevis BJ20 can be used as potential agents for stress reduction and sleep promotion.

• 한국식품영양과학회지
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• 제22권6호
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• pp.771-776
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• 1993

Aqueous extraction of sea tangle at the temperature range of 60~10$0^{\circ}C$ was studied for temperature effects on soluble solids and protein yields, amino nitrogen, turbidity and viscosity of extracts. The solids and protein yield were increased as the temperature increased and most of solids and protein were extracted during 1 hour. The supernatant ratio after centrifugation showed significantly low for the extraction at 6$0^{\circ}C$. More temperature effects were found on turbidity and viscosity than yields. A significantly higher total amino nitrogen contents was obtained from higher temperature at initial stage of extraction and then the differences of them became to be narrow as the extraction prolonged further. The low values of 24.1% solids and 13.5% protein yields after 2 hours of extraction at 10$0^{\circ}C$ indicated that most of solids in sea tangle are insouble.

• 한국식품영양과학회지
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• 제23권1호
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• pp.164-169
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• 1994

해조묵제조 과정에서 묵중 $Ca^{++}$함량 및 조직학적 변화를 조사하였다. 겔화한 동안 미역이 다사마 보다 $Ca^{++}$함량증가가 빠르면, 겔형성 후 수침시 유출되는 $Ca^{++}$량도 미역이 다시마 보다 많았다. 알칼리용해 및 여과는 묵 수침시 $Ca^{++}$유출량을 감소시켰다. 미역은 불규칙하고 긴 세포벽을, 다시마는 비교적 규칙적인 세포벽으로 이루어져 있으며, 알긴산은 세포벽 주위에 주로 존재하였다. 가열, 알칼리 용해 및 묵제조에 딸 알긴산은 점차적으로 용해되었으나 사상세포는 다시마인 경우 미세하게 절단되었으나 미역인 경우는 상당부분 묵 중에 잔존하였다.

• 한국수산과학회지
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• 제46권5호
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• pp.546-551
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• 2013

This study examined the effects of the dietary inclusion of Porphyra and sea tangle Laminaria japonica on the growth, feed utilization, body composition, and plasma chemistry of juvenile Korean rockfish Sebastes schlegeli. Eight hundred and forty juvenile fish averaging 5.0 g were allocated 40 fish per tank to 21 180-L flow-through tanks. Seven experimental diets were prepared: control (Con) without additive, 0.5 and 1% Porphyra extract (PE), 3% Porphyra powder (PP), 0.5 and 1% sea tangle extract (STE) and 3% sea tangle powder (STP), referred to as PE-0.5, PE-1, PP-3, STE-0.5, STE-1, and STP-3, respectively. Each additive was included in the experimental diet at the expense of the same amount of wheat flour. Each experimental diet was fed to triplicate groups of fish. The experimental diets had no effect on the survival, weight gain or specific growth rate of the fish, feed consumption, feed efficiency ratio, protein efficiency ratio, protein retention, hepatosomatic index, condition factor, moisture or crude protein content of the entire body excluding the liver or moisture, crude protein or crude lipid content of the liver. None of the plasma parameters were affected by the experimental diets. Based on these results, the dietary inclusion of Porphyra and sea tangle did not affect the growth, feed utilization, body composition or plasma chemistry of juvenile Korean rockfish.

• 생명과학회지
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• 제11권2호
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• pp.144-152
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• 2001

In order to improve functionality of kochujang which is one of the traditional foods of Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the change of physiochemical properties with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. During 120 days fermentation, moisture and crude protein contents were gradually decreased with fermentation time, whereas crude fat content NaCl were slightly increased with fermentation time. The contents of reducing sugar of sea tangle kochujang was rapidly increased until 60 days of fermentation after that it was increased slightly up to 90 days of fermentation to the highest value and then reduced slightly or not changed approximately until 120 days. pH was reduced up to 60 days of fermentation after that it remained 4.63~4.91 in 90~120 days. Acidity was increased with fermentation time, and it was the highest value of 11.5~12.4$m\ell$ in 120 days of fermentation. Viscosity was increased with increased with fermentation time. Especially a case of additional sample of 8% sea tangle powder was highly increased until 60 days. A case of color difference value, in initial time of preparation of kochujang was distinct difference of value for additional samples respectively but as the fermentation progressed, among the samples not found consistent change of color difference value. L value was gradually decreased during fermentation. A value was decreased up to 30 days of fermentation and it was increased again totally at 60 days of fermentation. B value was decreased totally at initial time of fermentation and a case of control was increased again at 90 days of fermentation, the other samples increased again 60 days earlier than 30 days.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• 한국수산과학회지
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• 제54권1호
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• pp.107-110
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• 2021

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

• 한국식품영양학회지
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• 제17권2호
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• pp.193-198
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• 2004

본 연구는 저장 중 연화 다시마의 연화 안정성을 검토하여 다시마 다시마 가공품의 중간소재를 개발하기 위하여 수행하였다. 본 연구에서는 초산과 가열하여 연화시킨 다시마의 유연조직을 유지하기 위하여 친수성이 강한 연화제를 사용하여 경시적인 연화 안정성을Avrami equation 색깔 및 관능성 등의 변화를 검토하였다. 그 결과 4일간 저장할 경우 ln( $E_{L}$- Et) vs t와의 관계에서 isomalto oligosaccharide의 기울기가 가장 낮은 값을 나타내었으며 log(- ln( $E_{L}$- Et)/( $E_{L}$- $E_{O}$) vs log t의 관계에서도 Avrami equation의 exponent n는 1.00-1.67 범위에 있고 isomalto oligosaccharide의 exponent n는 1.00으로 가장 연화 안정 효과가 큰 것으로 나타났다. Rate constant는 isomalto oligosaccharide가 가장 낮은 값을 나타내어 경시적으로 연화가 천천히 진행됨을 알 수 있었다. 연화제를 사용한 경우 연화 다시마의 명도(L), 적색도(a), 황색도(b)는 대부분 감소하는 경향을 나타내었다. 관능성의 경우 색깔 선호도, 냄새, 가공적합성, 점조성, 연화 정도 및 전체 기호도 등은 isomalto oligosaccharide를 사용한 경우가 가장 좋은 것으로 나타났다. 결론적으로 연화 다시마를 연화제로 처리하면 중간소재로서의 가치와 저장성, 관능적 가치가 좋은 것으로 나타났으며 특히 isomalto oligosaccharide를 사용하는 것이 좋은 것으로 나타났다. 나타났다.다.

• 동아시아식생활학회지
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• 제12권1호
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• pp.15-22
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• 2002

식품재료인 메주와 다시마 그리고 이들 재료를 사용하여 자연발효에 의해 제조한 전통 막장에 대한 일반성분을 분석한 결과 기존의 막장에 비해 무기물의 함량이 증가하였다. MNNG에 대한 항돌연변이 효과(400$\mu$g/plate)에서 S. typhimurium TA100 균주에 대해 다시마 분말 5% 첨가 막장이 다른 첨가 농도보다 높은 95.0%의 강한 억제효과를 나타내었다. 4NQO에서도 5%의 다시마 분말을 첨가한 막장이 TA98과 TA100 두균주에 대해서 400$\mu$g/plate에서 각각 81.4%와 88.8%로 다른 첨가 군보다 높은 억제효과를 나타내었다. B($\alpha$)P에 대한 억제효과에서는 동일농도에서 TA98, TA100 두균주에 대하여 다시마 분말 5% 첨가 막장이 각각 85.3%와 91.0%로 다른 첨가군보다 높은 억제활성을 나타내었으며, Trp-P-1에 대해 두균주에 대해서는 96.5%와 92.0%로 다른 농도보다 높은 억제효과를 나타내었다. 암세포 성장 억제효과를 검토한 결과에서는 5%다시마 분말 첨가 막장이 1.0mg/ml시료농도에서 A549가 61.2%, KATOIII는 61.8%, 그리고 HepG2는 66.8%의 성장억제 효과를 나타내었다.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.348-353
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• 1997

The antimutagenic and cancer cell growth inhibitory effects of methanol extracts from 9 kinds of seaweed were studied in the Ames assay and cell culture systems, respectively. The methanol extracts from the seaweeds of sea lettuce, chlorella, sea tangle, sea mustard, sporophyll of sea mustard, fusiforme, seaweed papulosa, purple laver and ceylon moss showed antimutagenicities against aflatoxin B₁(AFB₁) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in the Salmonella typhimurium TA100. These extracts revealed relatively higher antimutagenicity against AFB₁(indirect mutagen) than MNNG(direct mutagen). Sporophyll of sea mustard and seaweed papulosa exhibited strong antimutagenic activity against AFB₁, and sporophyll of sea mustard, sea tangle and ceylon moss also reduced the mutagenicity induced by MNNG. The sporophyll fo sea mustard exerted the highest antimutagenic activity among the samples treated. The methanol extracts from 9 kinds of seaweed inhibited the growth of two cancer cell lines, AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. Sea tangle, sea mustard and sporophyll of sea mustard inhibited the growth of cancer cells significantly. These results suggest that various seaweeds show not only antimutagenic activity but also growth inhibitory effect of some cancer cells.