• 동아시아식생활학회지
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• 제11권3호
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• 한국수산과학회지
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• 제49권2호
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• pp.131-136
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• 2016

Marine organisms are sources of many bioactive compounds, such as essential fatty acids, essential amino acids, vitamins, and minerals, making them useful candidates for the production of safe bioactive substances. They also synthesize glutamic acid, which can be used to produce γ-aminobutyric acid (GABA), the major inhibitory neurotransmitter in the central nervous system (CNS), via fermentation with Lactobacillus brevis BJ-20. This study investigated the degree to which fermented sea tangle (FST) inhibits enzymes such as acetylcholine esterase (AChE) and prolyl endopeptidase (PEP) and affects memory of normal mice using the T-maze test. FST inhibited more than 90% of AChE at 1 mg/mL and 50% of PEP at 8 mg/mL. Oral FST (100 mg/kg) significantly improved performance of normal mice on the T-maze. Therefore, sea tangle fermented with L. brevis BJ20 effectively contributes to memory improvement and might be a useful functional food ingredient.

• 한국해양바이오학회지
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• 제15권1호
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• pp.24-32
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• 2023

The Laminaria japonica Aresch (Sea tangle) belongs to the brown algae and has a long history as a food material in Asia, including Korea. Recent studies have found that the fermented Sea tangle extract (FST) inhibited the differentiation of osteoclasts and protected osteoblasts from oxidative damage. This study aims to explore the possibility that FST can induce the differentiation of osteoblasts and identify the responsible mechanism. According to our results, FST induced differentiation into osteogenic cells in the presence of osteoblastic MC3T3-E1 cells under non-toxic conditions.. This finding was confirmed by phalloidin staining, increased alkaline phosphatase activity, and calcium deposition. Additionally, it was found that this process was achieved by increasing the expression of key factors involved in osteoblast differentiation, such as runt-related transcription factor-2, osterix, β-catenin, and bone morphogenetic protein-2. Moreover, FST increased autophagy, which may contribute to the maintenance of the bone formation homeostasis, and is associated with the activation of the phosphatidylinositol 3-kinase/Akt and mitogen-activated protein kinase signaling pathways. Although further research about the bioactive substances contained in FST and the tests of their efficacy are required, the results of this study indicate that FST has incredible applicability as a functional material for maintaining the bone homeostasis.

• 한국축산식품학회지
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• 제35권6호
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• 한국식품과학회지
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• 제44권6호
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• pp.716-721
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• 2012

본 연구에서는 해조분말의 산업적 활용을 위하여 미역, 다시마 열수 추출물을 분무건조 및 동결건조한 분말에 대한 품질 및 항산화 특성을 비교 분석하였다. 미역 추출물의 분무건조 및 동결건조 수율은 유의적인 차이는 없는 반면, 다시마에서는 동결건조에서 월등히 높았다. 수분함량은 분무건조에서 유의적으로 높았으며, 색도는 분무건조가 동결건조에 비하여 $L^*$ 값 및 hue angle 값은 낮고 $a^*$ 값 및 $b^*$ 값은 높은 경향을 나타내었다. 흡습특성에서는 분무건조 분말이 동결건조 분말에 비하여 낮은 흡습성을 나타내었다. 미역, 다시마의 alginates 함량은 전반적으로 분무건조 시 높은 함량을 나타내었으며 총 폴리페놀 및 플라보노이드 함량 역시 분무건조가 동결건조에 비하여 유의적으로 높은 함량을 나타내었다. DPPH 라디칼 소거활성, SOD 유사활성, 아질산염 소거능 및 지질산패 억제능은 미역, 다시마 모두 농도증가에 따라 활성이 증가하는 결과를 나타내었으며 분무건조물에서 높은 활성을 나타내었다.

• 한국수산과학회지
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• 제36권6호
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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.

• 기술사
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• 제32권2호
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• pp.99-109
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• 1999

The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60～100$^{\circ}C$ for 4 hours, the higher temperature resulted higher yields in solids and protein. 2) Optimum sea tangle hot water extraction condition were 60～65$^{\circ}C$ for 1 hour which was cheap operating cost and high yield of good taste components. 3) The membrane flux was more higher GR 51 PP. and increase of flow rate permeate flow rate was accordingly increased. but limiting flow volume was 3.7 l/min. 4) It was found that ultration was relatively of higher recovery rate, solid and taste components, and low rejection coefficient rate than diafiltration.

• 한국수산과학회지
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• 제32권6호
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• pp.779-783
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• 1999

마이크로파 전처리와 열수 추출방법으로 알긴산을 추출하여 용해성, 점성 및 분자량을 비교$\cdot$검토하였다. 마이크로파 전처리 온도에 따른 수율은 미역이 다시마 보다 높았고, 온도가 높을수록 더욱 높아지는 경향을 보였다. 미역의 경우 처리 시간 90분 이상에서는 영향을 받지 않았고, 다시마의 경우는 처리 시간 120분까지 서서히 증가하는 경향을 보였다. 수율의 측면에서 미역 및 다시마의 마이크로파 전처리 조건은 $100^{\circ}C$에서 90분과 $100^{\circ}C$에서 120분이 각각 적절하였다. 마이크로파 처리에 있어서 추출 온도는 용해도와 점도에 영향은 주었는데, $80^{\circ}C$에서는 미역과 다시마의 각각 용해도가 $69\%,\;77\%$였고, $100^{\circ}C$에서는 $86\%,\;94\%$였다. $100^{\circ}C$마이크로파 전처리 시료의 경우, 원료와 처리 시간에 관계없이 탄산나트륨으로 추출한 알긴산에 비해 $5\%$ 이하의 점도를 보였다 한편, 열수 추출 온도가 알긴산의 추출에 미치는 영향은 다시마보다 미역에서 컸으며, 추출 시간 경과로 수율이 증가하였다. 다시마도 유사한 경향을 보였으나 미역에 비해 그 폭은 작았다. 용해도는 추출 온도 $60^{\circ}C$를 제외하고는 추출 온도가 높아져도 큰 변화가 없는 것으로 나타났다. 분자량은 기존의 탄산나트륨을 이용한 추출법으로 제조된 알긴산의 분자량은 80만이 넘는 것으로 확인되었고, 마이크로파 전처리 및 열수 추출한 알긴산의 경우는 분자량이 12,000$\~$45,000 정도로 매우 작았다.

• 한국수산과학회지
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• 제19권5호
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• pp.502-508
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• 1986

해조류중 미역, 다시마, 곤피, 청각, 파래 및 김을 물, 메타놀, 핵산 및 에칠에테르로 추출한 엑스분의 항돌연변이 효과를 Salmonella typhimurium/microsome 계로 실험하였다. 물로 추출한 엑스분은 TrP-P-2와 aflatoxin $B_1$에 다소 효과가 있었고, 메타놀의 엑스분중 다시마, 곰피는 Trp-P-2에 효과가 있었으며, 메타놀 엑스분을 plate 당 1.0mg, 2.0mg 함유하는 모든 시료는 MeIQ와 aflatoxin $B_1$에 효과가 있었다. 에칠 에테르의 엑스분은 곰피와 청각이 매우 효과가 있었고, 특히 6종류의 해조류중 에칠 에테르의 엑스븐은 MeIQ와 aflatoxin $B_1$에 대하여 우수한 효과가 있었다.

• 한국식품저장유통학회지
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• 제19권4호
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• pp.525-531
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• 2012

본 연구에서는 해조류의 고부가가치 창출을 위하여 기호성과 상품성을 향상시킨 해조 과립차의 품질특성 및 항산화 특성을 비교 분석하였다. 미역, 다시마 미세분쇄분말을 열수 및 고압 추출한 후 동결건조하여 얻은 분말의 수율은 미역, 다시마 모두 열수 추출물에서 높았으며 알긴산 함량은 고압 추출물에서 높았다. 추출방법에 따른 미역, 다시마 과립의 흡습특성 및 알긴산 함량은 고압 추출물에서 높은 함량을 나타내었다. 총 폴리페놀 및 플라보노이드 함량은 유의적인 차이는 있으나 큰 차이는 없었다. 미역 과립차의 전자공여능을 비교분석한 결과 고압추출에서 높은 활성을 나타내는 반면 다시마의 과립차에서는 열수추출에서 다소 높은 활성을 보였다. 미역 과립차의 $ABTS^+$ radical 소거능은 열수추출에서 높은 활성을 보였고, 다시마 과립차의 경우 고압추출에서 높은 활성을 나타내었다. $Fe^{2+}$ chelating효과는 열수추출에서 높은 활성을 보였으며, TBARS에서는 고압추출에서 더 높은 값을 나타내었다. 관능평가에서는 미역 다시마 모두 고압추출에서 높은 기호도를 나타내었다.