• 신재생에너지
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• 제7권3호
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• pp.6-16
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• 2011

In order to study the utilization of seaweeds as an alternative renewable feedstock for bioethanol production, their properties of hydrolysis and fermentation were investigated. The seaweeds were well hydrolyzed with diluted sulfuric acid. The weight loss of seaweeds reached 75-90%, but only 12-51% of them was converted into reducing sugars after the acid-hydrolysis at $130^{\circ}C$ for 4-6h. The yield of reducing sugars increased with increasing the hydrolysis time up to 4h and then decreased thereafter. In contrast, the ethanol yield from the hydrolysates increased with hydrolysis time except for green seaweeds maximizing at 4h. Optimal fermentation time by Saccharomyces cerevisiae (ATCC 24858) varied with seaweeds; 48h for green seaweeds, 96h for brown and red seaweeds. The ethanol yield from the hydrolysate reached 138${\pm}$37mg/g-dry for green seaweeds, 258${\pm}$29mg/g-dry for brown seaweeds, and 343${\pm}$53mg/g-dry for red seaweeds, which correspond to approximately 1.5-4.0 times more than the theoretical yield from total reducing sugars in the hydrolysates. The results obtained indicate clearly that the non-reducing sugars or oligosaccharides dissolved in the hydrolysate played an important role in producing bioethanol. Considering the productivity and production cost of each seaweed, brown seaweeds such as Laminaria japonica and Undaria pinnatifida seem to be a promissing feedstock for bioethanol production.

• 한국수산과학회지
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• 제39권1호
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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).

• 한국축산시설환경학회지
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• 제6권3호
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• pp.141-151
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• 2000

Over-grown seaweeds in Donghae(east sea of Korea peninsula) may impedes ocean environment, however, they can be a good nutrient resources for poultry feeds if they are utilized properly. In this study, seaweeds powder were tested for laying hens\` ration to investigate the effects on egg production rate, egg quality and calcium phosphorus excretion. One hundred 65wks-old brown layers were fed for 5 weeks alotted with seaweeds powder addition to experimental diet by 0(control), 0.5, 1.0 and 2.0%, respectively, and obtained following results; 1. Seaweeds proved a mid-protein low-energy feed resources with planty of K, Na, Ca, Mg, Sr and Fe. 2. Seaweeds addition by 0.5% and 1.0% improved egg production rate and egg-mass output markedly(p<0.05) than control. Seaweeds addition did not alter cholesterol level of yolk and yolk index, however egg shell thickness showed increasing trend by increasing seaweeds addition level. 3. Protein absorption and digestibility in seaweed addition treatments were significantly higher(p<0.05) than control group and protein contents of excreta in 0.5% and 1.0% treatments were reduced(p<0.05), which suggests effective protein metabolism for egg production. Increasing seaweeds addition reduces Ca and P contents in rectum and excreta, suggesting Ca and P utilization improvement in laying hens and lessening soil pollution. 4. In conclusion, seaweeds addition in layers' diet by 1.0% level improves egg-mass production and might be egg quality by increasing metabolism of protein, calcium and phosphorus.

• Preventive Nutrition and Food Science
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• 제4권3호
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• pp.180-183
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• 1999

Seaweeds is a rich sources of dietary fibers exerting a number of physiological properties. However, the reported dietary fiber contents of seaweeds are not consistent and vary widely. Also. a limited number of studies on the biological effects of specific seaweeds have been reported. In this study, water-holding capacity, viscosity and antixidantive activity of major dietary seaweeds were measured to assess their physiological effects. Results showed that total dietary fiber contents ranged from 28 to 51% of dried weight, and large proportions of dietary fiber were insoluble fibers. Water-holding capacity was highest in sea mustard being 1310% , while laver, sea tangle, and green laver exhibited 943, 854 and 815%, respectively. The viscosity of seaweed samples was 20 to 40 cP in sea mustard and sea tangle, while laver and green laver possessed much lower values. All seaweed samples revealed a weak, albeit significant electron donating ability. Also, lipid peroxidation was reduced by 7 to 18%. However, there was no difference in antioxidative activity among seaweeds and sample concernations used. These results imply that most commonly used seaweeds possibly exert parts of their physiological effects through their water-holding, gel-forming , and/or antioxidative activities.

• 융합경영연구
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• 제6권4호
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• 한국해양바이오학회지
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• 제5권4호
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• pp.33-39
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• 2011

As a rapid and quick bioactive compound evaluation technique, we utilized an automatic system of high throughput screening (HTS) to investigate ${\alpha}$-glucosidase inhibitory efficacy of seaweeds, collected from Jeju Island in Korea. In this study, different extracts with methanol at $20^{\circ}C$ and $70^{\circ}C$ from 23 species of brown seaweeds and 22 species of red seaweeds and 9 species of green seaweeds were subjected to HTS. Of the brown seaweeds tested, Myelophycus simplex (20B3), Ishige sinicola (20B5, 70B5), Colpomenia sinuosa, (20B14, 70B14), Hizikia fusiforme (20B21), Ishige okamurai (70B22) and Ecklonia cava (70B23) showed significantly high ${\alpha}$-glucosidase inhibitory activity with 96.52%, 98.34%, 98.37%, 80.49%, 96.16%, 76.32%, 98.32% and 98.12%. Schizymenia dubyi (20R15), Gelidium amansii (20R16) and Polysiphonia japonica (70R22) amomng the red seaweeds showed remarkable ${\alpha}$-glucosidase inhibitory activity more than 95%. On the other hand, the green seaweeds showed poor ${\alpha}$-glucosidase inhibitory activities (less the10%) at 1 mg/ml.

• Fisheries and Aquatic Sciences
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• 제21권7호
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• pp.19.1-19.11
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• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• 한국해양바이오학회지
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• 제1권3호
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• pp.170-177
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• 2006

본 연구는 제주산 해조류의 생리활성을 대량검색하기 위해 HTS 기법을 이용한 실험과정의 제어 및 관리를 위한 자동화 시스템을 구축하고자 DPPH 라디칼을 이용하여 HTS를 이용한 자동화 시스템을 구축하고 제주산 해조류의 DPPH 라디칼 소거활성을 대량 검색하고자 하였다. 그 결과 HTS를 위한 효율적인 검색방법을 개발하였고 DPPH 라디칼 소거활성이 높은 해조류를 검색하게 되었다. 녹조류의 경우 납작파래 (20G6)의 $20^{\circ}C$ 추출물(1 mg/ml)에서 약 60%이 DPPH 라디칼 소거활성을 보였을 뿐 나머지 해조류에서는 40% 미만이 낮은 활성만을 보였다. 갈조류의 경우 꽈배기 모자반 (20B17), (70B17), 참그물바탕말 (70B1), 큰잎모자반 (70B16)과 감태 (70B26)에서 DPPH 라디칼 소거활성이 우수하였다. 홍조류 중에서는 왜떨기나무붉은실 (20R24)에서 가장 우수한 DPPH 라디칼 소거활성을 나타내었고 갈래잎 (20R17), 굵은참우뭇가사리 (20R18), 부채분홍잎 (20R23) 또한 높은 소거활성을 보였다. 따라서 우수한 효과를 나타내었던 해조류를 대상으로 용매분획 및 활성물질의 분리, 정제를 통해 해조류 유래의 기능성 신소재를 개발한다면, 해조류의 고부가가치화 및 HTS기술의 보편화에 큰 영향을 미칠 것으로 판단된다.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.38-52
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• 2003

Seaweeds are large algae that grow in a saltwater or marine environment. There are over 400 species of seaweeds in the bay of Korea. Most seaweeds are divided into three groups according to their color : the green seaweeds(division Chlorophyta), the brown(Phanphyta) and the red(Rhodophyta), Seaweeds have been harvested for use as food, fertilizer, animal feed and medicines for thousands years. In the past decade, there has been increasing interest in using seaweeds for animal feedstuffs and feed supplements as their health qualities are becoming better known. In this review some perspectives on nutritional values and the role of functionality ingredients of various seaweeds will be also discussed. Ecklonia cava kjellman(EC), a perennial seaweed, is one of the main components of the marine forests along the East and South coasts of Korea. We conducted three experiments to evaluate the nutritional values of EC and the crude lectin extracted residues from EC(LEEC) and to investigate their dietary effects on productivity and immunocompetence in poultry. The crude protein content of EC was relatively low(about 10 ％) and its amino acids were poorly available. But, the results of our study suggested that EC can be used into broiler feed up to 3 ％ without any adverse effect, if its nutritional values are well evaluated prior to use. Similar results of dietary LECC up to 1.0 ％ level on egg production and egg quality have been obtained in layers. The concentrations of serum TNF-${\alpha}$ after Salmonella challenge were rapidly increased in accordance with the level of LEEC. These results indicated that LEEC can be used as a feed additives for enhancing of immunocompetence in poultry.

• 한국수산과학회지
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• 제54권1호
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• pp.111-117
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• 2021

The study was aimed at developing an alternative therapeutic agent against acne vulgaris, one of the most common skin diseases, to meet the continuing demand for new therapies. Acne vulgaris is often associated with the acne-causing bacteria such as Cutibacterium acnes. To investigate the safety of agents against acne vulgaris, we evaluated the potential antibacterial activities of edible seaweeds against C. acnes in Korea. Forty-one edible seaweeds, including the brown, green, and red varieties, were selected for the antibacterial test. In comparison with other seaweeds, 70% ethanolic extracts of brown seaweeds, such as Cladophora wrightiana var. minor, Eisenia bicyclis, Ecklonia cava, Ishige foliacea, Ishige okamurae, Sargassum filicinum, and Sargassum miyabei Yendo, exhibited potential antibacterial activity against C. acnes with minimum inhibitory concentrations ranging between 64 and 128 ㎍/mL. To investigate the active anti-acne agents and to enhance our understanding of the antibacterial activities against C. acnes, further solvent-fractionation experiments are warranted. The findings imply that brown seaweeds can be a potential source of natural agents against acne vulgaris.