• Title, Summary, Keyword: Hizikia fusiforme

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Effect of Zingiber officinale and Hizikia fusiforme Water Extracts on NO Production in Macrophage of Mice (생강과 톳 추출물이 마우스의 대식 세포에서 Nitric Oxide(NO) 생성에 미치는 영향)

  • Ryu, Hye-Sook;Kim, Hyun-Sook
    • The Korean Journal of Food And Nutrition
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    • v.19 no.3
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    • pp.327-331
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    • 2006
  • Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) have long been used for food sources in Korea. The present study was performed to investigate the ex vivo effect of Zingiber officinale and Hizikia fusiforme on NO production in macrophage of mice. Seven to eight week old mices(Balb/c) were fed chew diet ad libitum and water extract of Zingiber officinale and Hizikia fusiforme was administrated orally at two different concentrations (50 and 500 mg/kg B.W.). every other day for two or four weeks NO(nitric oxide) production by activated macrophage was assessed by measuring nitrite, the stable NO metabolite, using Griess reaction assay. NO production were significantly enhanced in Zingiber officinale group at 500 mg/kg B.W. and in Hizikia fusiforme group at 50 mg/kg B.W. compared to the coresponding control groups. In conclusion, this study may suggest that Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) extracts enhance the immune function by regulating NO production in macrophages of mice.

The Effect of Dietary Hizikia Fusiforme on the Reduction of Blood Pressure and Total Cholesterol in Jeju Women Divers (제주 해녀의 식이성 톳 섭취를 통한 혈압 및 총콜레스테롤 감소 효과)

  • Lee, Han Young;Kim, Jong Du
    • Journal of Digital Convergence
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    • v.15 no.5
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    • pp.471-478
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    • 2017
  • The purpose of this study was to investigate the changes of blood pressure and total cholesterol after eating Hizikia fusiforme for 8 weeks with 100g of rice per day. As a result, the systolic blood pressure of the group ingesting Hizikia fusiforme significantly decreased. Second, diastolic blood pressure decreased significantly in both groups, but there was no difference between groups. Third, the systolic - diastolic blood pressure difference showed a significant decrease in the group of ingestion of Hizikia fusiforme, while that of the group without intake of Hizikia fusiforme increased. Fourth, total cholesterol decreased significantly in the group consuming Hizikia fusiforme but increased in the group not consuming Hizikia fusiforme. The above results indicate that total intake of 100 g of dried Hizikia fusiforme per day was effective in decreasing total cholesterol and reducing systolic blood pressure.

Quality Characteristics of Jeolpyun with Hizikia fusiforme Powder (톳가루를 첨가한 절편의 품질 특성)

  • Pyun, Jin-Won;Hyun, Young-Hee;Nam, Hae-Won
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.196-204
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    • 2012
  • This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

Effect of Hizikia fusiforme Water Extracts on Splenocyte Proliferation and Cytokine Production in Mice (톳 열수 추출물이 마우스 비장세포 증식증과 염증성 사이토카인 (IL-1β, IL-6, TNF-α) 분비에 미치는 영향)

  • Park, Hyunjin;Ryu, Hyesook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.12
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    • pp.1924-1929
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    • 2013
  • Hizikia fusiforme (seaweed fusiforme) has long been used as a food source mainly in Korea and Japan. This study was performed to evaluate the immunomodulative effects of Hizikia fusiforme in mice. Hizikia fusiforme water extracts (0, 50, and 500 mg/kg b.w.) were orally administrated into the mice every other day, for four weeks. The proliferation of splenocytes, as well as the levels of proinflammatory cytokines (IL-$1{\beta}$, IL-6, and TNF-${\alpha}$) secreted by activated macrophages were measured. Splenocyte proliferation was enhanced in the experimental groups compared to that of the control group. Also, the mice with Hizikia fusiforme water extracts supplementation in both concentrations showed increased levels of cytokine production by activated peritoneal macrophages compared to those in the control group. The highest levels of cytokine (IL-$1{\beta}$, IL-6, TNF-${\alpha}$) production were observed in the 50 mg/kg b.w. supplementation group stimulated by LPS for all three cytokines. The results of this study showed that the supplementation of Hizikia fusiforme water extracts may enhance the immune function by regulating the splenocytes proliferation and the cytokine production by activated macrophages. Further studies are needed to identify the stimulative and immunomodulating components of Hizikia fusiforme.

Enzymatic Hydrolysis of Marine Algae Hizikia fusiforme (해조류 톳 (Hizikia fusiforme)의 효소 가수분해)

  • Song, Bu-Bok;Kim, Sung-Koo;Jeong, Gwi-Taek
    • KSBB Journal
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    • v.26 no.4
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    • pp.347-351
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    • 2011
  • In this study, we investigated the effect of reaction factors on enzymatic hydrolysis of Hizikia fusiforme, which is brown algae in marine biomass resource, using commercial enzymes. The composition of H. fusiforme is 38.9% of reducing sugar, 4.8% of moisture, 17.8% of ash, and 38.5% of others. In the condition of 1-5% substrate, the increase of substrate concentration enhanced the increase of reducing sugar formation; however, the hydrolysis yield did not increase after 24 h. After reaction of 75 h, conversion yield of reducing sugar were obtained to 16.45%, 17.99%, and 14.55% at 1, 2.5, and 5% substrate, respectively. As a result of effect of enzyme amount, the formation of reducing sugar did not show considerable change at 1% substrate. However, in the condition of 2.5% substrate, the great change of reducing sugar formation was observed by the increase of enzyme amount. The conversion yields of reducing sugar were obtained to 18.77% and 22.83% at 1% and 2.5% substrate with 30% enzyme, respectively. As a result of heat treatment of biomass, the high yield was obtained in 2.5% substrate and the yields were increased to 0.06-7.2% by the heat treatment. This result will provide the basic information for production process of biofuels and chemicals from marine biomass H. fusiforme.

Accumulation of inorganic arsenic, and growth rate by changing of phosphate concentration in Hizikia fusiforme (인산염 농도 변화에 따른 톳(Hizikia fusiforme)의 무기비소(As (V)) 축적 및 생장률 변동)

  • Hwang, Un-Ki;Choi, Hoon;Choi, Min-Kyu;Kim, Min-Seob;Choi, Jong-Woo;Heo, Seung;Lee, Ju-Wook
    • Korean Journal of Environmental Biology
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    • v.37 no.2
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    • pp.189-195
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    • 2019
  • In this study, we performed an analysis of the accumulation of inorganic arsenic and growth rate with changes in phosphate concentration in Hizikia fusiforme. When exposed to inorganic arsenic for fourteen days, we found that the collection of inorganic arsenic hardly increased at high phosphate concentrations (2 mg L-1). However, when the phosphate concentration was low (0.02 mg L-1), accumulation of inorganic arsenic increased. Additionally, H. fusiforme decreased in a growth rate of 14.5% in low phosphate concentration (0.02 mg L-1) and fell in a growth rate of 30% when exposed to inorganic arsenic (10 ㎍ L-1). H. fusiforme cannot distinguish between phosphate and inorganic arsenic. Thus, when phosphate concentration was lower, the inorganic arsenic accumulation increased, and accumulated inorganic arsenic inhibited photosynthesis and cell division, reducing the growth rate. H. fusiforme is known to have higher inorganic arsenic accumulation than other seaweeds. Therefore, various studies are needed to secure the food safety of H. fusiforme which is an essential aquaculture species in Korea.

Enhancement of the Antioxidant and Anti-inflammatory Activity of Hizikia fusiforme Water Extract by Lactic Acid Bacteria Fermentation (유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가)

  • Song, Ho-Su;Eom, Sung-Hwan;Kang, Young-Mi;Choi, Jong-Duck;Kim, Young-Mog
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.2
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    • pp.111-117
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    • 2011
  • We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-${\alpha}$ and iNOS).

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria (유산균 발효에 의한 톳(Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화)

  • Song, Ho-Su;Kim, Hong-Kil;Min, Hye-Ok;Choi, Jong-Duck;Kim, Young-Mog
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.2
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    • pp.104-110
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    • 2011
  • This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

Comparison of Alginic Acid Yields and Viscosity by Different Extraction Conditions from Various Seaweeds (Laminaria religiosa, Hizikia fusiforme, and Undaria pinnatifida) (추출조건에 따른 해조류의 알긴산 수율과 점도)

  • 윤미옥;이승철;임종환;김정목
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.4
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    • pp.747-752
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    • 2004
  • Alginates were extracted from the Laminaria religiosa, Undaria pinnatifida, and Hizikia fusiforme by using four different extraction methods and compared the yields of alginate. Acid-alkali soluble alginate (AASA) extraction method from Undaria pinnatifida resulted in the best yield of alginate among the seaweeds. The optimal condition for extracting alginate from Laminaria religiosa was 0.4 N H$_2$SO$_4$ and 3% NaCO$_3$ concentrations at the AASA extraction method. The alginate yields of hot water extractable material (HWEM) water soluble alginate (WSA), alkali soluble alginate (ASA) and AASA in Hizikia fusiforme were 18.6, 4.7, 22.5 and 26.5%, respectively. The alginates manufactured by the WSA extraction method showed more bright color than those of the ASA and AASA extraction methods. The alginate prepared by the ASA extraction method from Hizikia fusiforme showed the higher viscosity than that of the ASA extraction method. The molecular weight of the alginate from Hizikia fusiforme was 33.3 kDa to 121.6 kDa depending on the extraction method.

Studies on the Blood Anticoagulant Polysaccharide Isolated from Hot Water Extracts of Hizikia fusiforme (톳 열수추출물로부터 분리한 혈액 항응고성 다당류에 관한 연구)

  • 양한철;김경임;서혜덕;이현순;조홍연
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1204-1210
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    • 1998
  • This study was focused on the purification, characterization and promotion mode of an anticoagulant polysaccharide from Hizikia fusiforme. The anticoagulant crude polysaccharide(HF 0) was obtained by using hot water extraction at 100oC for 3 hrs after homogenizing desalted Hizikia fusiforme. The anticoagulant polysaccharide(HF 2 3 1a) was purified from the crude extract(HF 0) through stepwise gradient ethanol precipitation(HF 2), DEAE Toyopearl 650C(HF 2 3), Sephadex G 75(HF 2 3 1), Sepharose CL 6B(HF 2 3 1a) chromatography and HPLC to homogeneity. HF 2 3 1a was estimated at 5.3$\times$105 Da molecular weight and composed of fucose(51.92%), galactose(19.34%), mannose(13.92%), xylose (7.14%), arabinose(3.95%) and rhamnose(3.78%), and comprimised 29.7 % sulfate residue. The sulfated anticoagulant polysaccharide from HF 2 3 1a was proposed to inhibit via the intrinsic pathway and common pathway in the blood coagulation. The HF 2 3 1a exhibited the anticoagulant activity by activating an antithrombin III and the activity depended on the concentration of HF 2 3 1a. Acute toxicity of HF 2 in mice was not detected. Only 14 of 33 control mice(11.4%) that had taken saline survived for 30 min after injecting thrombin(100 NIH unit/ml).

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