• Korean Journal of Environmental Biology
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• v.32 no.4
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• pp.306-310
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• 2014

The brown seaweed Sargassum fusiforme is an edible and highly valued in Korea. During the summer season, phytal organisms graze heavily on young algal blades and holdfastsof the species and substantially reduce harvestable biomass. Here, in this study, we investigated the effects of pH (range: 2~13) and salinity (range: 0~44 psu) on the removal of two major phytal animals, Caprella scaura and Gammaropsis utinomi, associated with S. fusiforme. We also examined the optimum quantum yield (Fv/Fm) of algae in the same experimental conditions to quantify the tolerance of algae to acid and salinity treatments. It was observed that the phytal animals showed more than 80% mortality at pH lower that pH 4 and the extreams of salinity (0~10 psu and 44 psu) after a 5 min of immersion. However, the quantum yield of S. fusiforme was not significantly different from controls within the pH 3~11 range, and the 0~44 psu salinity range. Precisely, if the pH and salinity conditions outside these ranges were used in comercial Sargassum culture, the removal of the animal species would be higher, but with reduced quantum yield of algae. Taken together, our study results indicated that the pH and salinity treatments could allow multiple harvests from the same holdfast of S. fusiforme.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.300-307
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• 2015

Seasonal variation in marine macroalgal community structure was examined at the intertidal zones of Geumgap, Jindo, Korea, from October 2013 to August 2014. In total, 56 macroalgal species were identified, including 9 green, 12 brown, and 35 red algae. Annual seaweed biomass was 548.96 g wet wt. /$m^2$ with seasonal range between 371.08 g wet wt. /$m^2$ at summer and 32.91 g wet wt. /$m^2$ at winter. The dominant seaweed in terms of biomass was Sargassum thunbergii and subdominant species were Gelidium elegans, Sargassum fusiforme, and Ishige okamurae. The vertical distribution of seaweeds from the upper to lower intertidal zones was Gloiopeltis spp., Ulva spp.- S. thunbergii, S. fusiforme, Ishige okamurae - S. thunbergii, S. fusiforme, G. elegans. Annual seaweed coverage, richness index (R), evenness index (J'), and diversity index (H') values were 27.95%, 6.10, 0.38, and 1.38, respectively. Coarsely branched form was the most dominant functional group in terms of species number and biomass among benthic macroalgal species.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.862-870
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• 2014

This study was conducted to investigate the effects of brown seaweed (Undaria pinnatifida) by-product and seaweed fusiforme (Hizikia fusiformis) by-product supplementation on growth performance and blood profiles including serum immunoglobulin (Ig) in broilers. Fermentation of seaweeds was conducted by Bacillus subtilis and Aspergillus oryzae. In a 5-wk feeding trial, 750 one-d-old broiler chicks were divided into 5 groups, and were assigned to the control diet or experimental diets including control+0.5% brown seaweed (BS) by-product, control+0.5% seaweed fusiforme (SF) by-product, control+0.5% fermented brown seaweed (FBS) by-product, and control+0.5% fermented seaweed fusiforme (FSF) by-product. As a consequence, body weight gain (BWG) and gain:feed of seaweed by-product groups were clearly higher, when compared to those of control diet group from d 18 to 35 and the entire experimental period (p<0.05). In mortality rate, seaweed by-product groups were significantly lower when compared to control diet group during entire experimental period (p<0.05). However, Feed Intake of experimental diets group was not different from that of the control group during the entire experimental period. Whereas, Feed Intake of fermented seaweed by-product groups was lower than that of non-fermented seaweed groups (p<0.05). Total organ weights, lipids, and glutamic oxalacetic transaminase (GOT) of all treatment groups were not different from those of control group. However, glutamic pyruvate transaminase (GPT) of all treatment groups was higher than that of control group at d 17 (p<0.05). In case of serum Igs concentration, the concentration of IgA antibody in BS, SF, FSF treatment groups was significantly higher than in control group at d 35 (p<0.01). IgA concentration in FBS supplementation groups was negligibly decreased when compared to the control group. IgM concentration in the serums of all treatment groups was significantly higher than in control group (p<0.05) and in fermented seaweed by-product groups were much higher than in non-fermented seaweed groups (p<0.05). On the other hand, IgG concentrations in all treatment groups were lower than in control group (p<0.05). Taken together, our results suggest that by-product dietary supplementation of BS, SF, FBS, and FSF in poultry may provide positive effects of growth performance and immune response.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.211-217
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• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.62-66
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• 2003

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.250-256
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• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.53-60
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• 2016

Seasonal variations in seaweed communities were examined at Gwanmaedo and Yeongsando, Korea, from May 2014 to February 2015. Eighty-nine species were identified, including 11 green, 20 brown and 58 red algae. Seventy-three and 74 species were identified at Gwanmaedo and at Yeongsando, respectively. Sargassum thunbergii and Myelophycus simplex were the dominant species, comprising 60.89 and 39.50% of total biomass, respectively, and S. fusiforme was subdominant at the two sites. Of six functional seaweed forms, the coarsely-branched form was the most dominant, forming about 43% of the species number at Gwanmaedo and Yeongsando. Seasonal seaweed biomasses ranged between 53.10 and 172.85 g/m² (average 93.57 g dry wt./m²) and between 83.11 and 176.20 g (138.21 g/m²) at Gwanmaedo and Yeongsando, respectively. The vertical distribution from the high to low intertidal zone was S. thunbergii and Gloiopeltis furcata; M. simplex and S. thunbergii; and S. fusiforme at Gwanmaedo. Seaweed zonation was distinct at Yeongsando, with S. thunbergii and Gelidiophycus freshwateri; M. simplex and S. thunbergii; and S. thunbergii and S. fusiforme. Seaweed biomass, evenness index (J'), and diversity index (H') values were greater at Yeongsando (138.21 g/m², 0.51, 2.18 respectively) than at Gwanmaedo (93.57 g/m², 0.48, 2.04), indicating that the seaweed community at Yeongsando is more stable than that at Gwanmaedo.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.257-266
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of seaweed tenella, seaweed fusiforme and green laver. This is a part of studies on the hydrolysis of seaweed using microorganisms. First, about two hundred microflora samples were obtained from mountain, rice field, dry field, sea, seaside and fish market in the vicinity of Yeosu. Thirty-three microflora samples were screened from the destruction of tissue in sea tangle and sea mustard. It was sufficient that 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 field, the water of a ditch in a rice field, the weed of the banks in a rice field, the water in a rice field and leaved in the air. Above all, extraction rate and contents of reducing sugar in extracts of seaweeds added a decayed pine tree(sample No. 8) and the water of a ditch in a rice field(sample No. 27) were showed high value. 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 be possible.

• Journal of Life Science
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• v.34 no.3
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• pp.145-152
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• 2024

Seaweeds represent a widely harnessed marine resource that are valued for their abundant supply of essential nutrients, particularly proteins and amino acids. In Korea, where over 500 species of seaweed thrive and more than 50 are utilized for culinary purposes, seaweed has become a staple in regular diets. In this study, we focused on five of the most commonly consumed seaweed species in Korea: Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, and Undaria pinnatifida. We closely examined the amino acid compositions of these five species. High-performance liquid chromatography showed that aspartic acid, glutamic acid, alanine, and leucine were the most abundant amino acids in the seaweeds. Principal component analysis revealed that the five seaweed species could be classified into three clusters according to their amino acid composition, partially corroborating findings from the phylogenetic analysis. Among various amino acids, glutamic acid, aspartic acid, and alanine were the primary amino acids driving differentiation. Notably, U. pinnatifida and C. fulvescens, which demonstrated close phylogenetic proximity, exhibited remarkably similar amino acid profiles. Conversely, although P. yezoensis and S. japonica shared a phylogenetic relationship, they displayed distinctly different amino acid compositions. H. fusiforme emerged as a distinct group in both analyses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.878-885
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• 2013

Seasonal variation in marine macroalgal community structure was examined at the intertidal zones of Heuksando and Hongdo, Shinan, Korea, from July 2008 to May 2009. In total, 86 macroalgal species were identified, including 12 green, 19 brown, and 55 red algae; 67 species at Heuksando and 70 species at Hongdo, were observed. Annual seaweed biomass was 252.44 g dry $wt/m^2$ at Heuksando and 217.67 g dry $wt/m^2$ at Hongdo. The dominant seaweed in importance value (IV > 15) differed between the sites: Sargassum thunbergii at Heuksando and Corallina pilulifera at Hongdo. The vertical distribution pattern of seaweeds from the upper to lower intertidal zones at Heuksando was Gloiopeltis spp., Ulva spp. - S. thunbergii, S. fusiforme, Hildenbrandia rubra - S. thunbergii, C. pilulifera. On the rocky shore of Hongdo, seaweed zonation was distinct: Porphyra yezoensis, Gloiopeltis spp., Ulva spp. - C. pilulifera, S. fusiforme, Myelophycus simplex - Chondrus ocellatus, C. pilulifera, and Carpopeltis affinis. Annual seaweed coverage, richness index (R), evenness index (J'), and diversity index (H') values were greater at Hongdo (41.35%, 12.82, 0.59, and 2.50 respectively) than at Heuksando (31.54%, 11.93, 0.44, and 1.87 respectively), which may indicate that the seaweed community at Hongdo is more stable relative to the one at Heuksando.