• Journal of Life Science
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• v.18 no.1
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• pp.109-113
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• 2008

For useful basic data in new ascidian processed products, this study investigated and compared the biological activities of two ascidians, Styela clava and Styela plicata, in two conditions with fresh one and cooking one at $100^{\circ}C$ for 10 min. By fresh state, Styela clava (8.46 mg/ml) had higher activity than Styela plicata (13.67 mg/ml) in the antioxidative assay ($EDA_{50}$), whereas Styela plicata (10.54 mg/ml) had higher than Styela clava (12.05 mg/ml) after cooking. Particularly the antioxidative activity of Styela plicata increased 1.3 times after cooking. Fresh Styela clava had antimicrobial activity against Bacillus subtilis, B. cereus, E. coli, whereas the activity appeared against E. coli only after cooking. However, antimicrobial activity in Styela plicata appeared against 4 gram positive bacteria (B. subtilis, B. cereus, S. aureus and L. monocytogenes) and E. coli, regardless of concentration level (1,000-1,500 ppm) and with/without cooking. ACE inhibitory activity was not observed in the samples. By cooking, the level of fibrinolytic activity increased to 1.79 from 1.24 plasmin unit/ml in Styela plicata, whereas the level decreased to 1.55 from 1.62 in 5tyela clava.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.937-941
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• 2005

The antioxidant and anticancer activities of Styela plicata extracts were evaluated. When extracts were prepared with fresh Styela plicata (FR), extraction yield was in the order of methanol > ethanol = acetone > water among treated solvents. However, the extraction order was methanol > water > ethanol > acetate in freeze dried Styela plicata (FD). Radical scavenging activity was the highest in acetone extracts $(37.39\%)$ from FR, while in ethanol extracts $(78.40\%)$ from FD. Reducing power of FR was the greatest in methanol extracts (1.076), and that of FD in ethanol extracts (1.360). The acetone extracts from FD showed significant anticancer activity when revealed with human colon cancer cell line HT-29. These results indicated that extraction yields and properties of extracts from Styela plicata were variable depending on solvent and/or physicochemical state, and appropriate extraction process could provide some valuable bioactive materials from Styela plicata.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.717-724
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• 2020

Styela plicata are naturally-occurring marine resources easily found along the coastlines that have established their niche as functional food and nutraceuticals ingredient along with their increasing consumer demand. Ascidian contain a large amount of dietary fiber but only the meat has been utilized and consumed while the rest of its parts are discarded. Also, various studies have been conducted on the meat of ascidians while studies on the functionality of the ascidian tunics, which were mostly undervalued, were scarce. In this study, we investigated and explored the glycosaminoglycans (GAGs) contents in the tunics of S. plicata, and their potential use as functional ingredient in pharmaceutical and nutraceutical applications. Sulfated GAGs and uronic acids contents were 8.9-10.7 g/100 g and 9.4-11.3 g/100 g, respectively. Highest GAGs content was extracted with optimum Brix at 7-9. Extraction efficiency using hot water at 121℃ was 4.22% while enzyme extraction using Protamex was more efficient at 5.91%. GAGs extracted from S. plicata tunics exhibited collagenase inhibitory activity of 75.2% at 100 ㎍/mL and procollagen synthesis activity of 80.1% at 100 ㎍/mL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1256-1260
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• 2006

To provide functional properties in fish paste, Styela plicata (Korean name: omandungi) having antioxidant and anticarcinogenic activity was added at 0, 5, 10, 15, and 20%. The fried fish pastes were investigated for color, textural properties, and sensory attributes. Fish paste containing 15% S. plicata showed the lowest values in lightness (L) and the highest values in redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding 4 times. Fish paste containing 20% S. plicata showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 15% S. plicata acquired the highest score. These results support that S. plicata can be applied to fish paste products for the purpose of high quality and functionality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.841-848
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• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

• Journal of the Korean Society of Marine Environment & Safety
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• v.19 no.6
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• pp.597-605
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• 2013

This study was conducted in warty sea squirt farm, Jindong Bay(10 stations; July, October, January, April) for the culture period of Styela clava, Styela plicata. We utilized water temperature, chlorophyll a, suspended particulate matter, hydrodynamics, salinity and dissolved oxygen saturation for the suitability assessment of warty sea squirt farm. Newly, Life Requisite Suitability graphs were made for the correlation between the growth of Styela clava, Styela plicata and farm environment. As a result of the assessment for Habitat Suitability Index, western bay(HSI 0.32~0.41) show values higher than eastern bay(HSI 0.19~0.27). This result shows the high correlation with the unit production of Styela clava, Styela plicata($R^2$=0.834, P<0.01). This could be helpful for fishery management for the sustainable productivity through the scientific suitable site assessment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.350-356
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• 2011

Styela plicata of large (9.82~11.66 g) and small (0.93~2.21 g) sizes harvested at different times was extracted with 4 different solvents (methanol, ethanol, acetone, and water). DPPH radical scavenging and reducing power was the highest in acetone extracts of small ones (38.98% and 1.724, respectively) harvested in November. The lowest radical scavenging activity was found in water extracts of large ones (12.03% and 0.114) in December. On the other hand, large ones harvested in September showed significantly higher inhibition rate of DNA damage (water, 56.54%; methanol, 55.83%; ethanol, 48.63%) than others. Overall, the water extraction of S. plicata tended to show a higher antigenotoxic effect. In addition, water extracts of large S. plicata from November showed the highest angiotensin converting enzyme (ACE) inhibitory activity (64.38%), while that of small ones from December exhibited the lowest (51.33%). Overall the results indicate that antioxidant and antihypertensive activities S. plicata are variable depending on harvesting time, size, and extraction solvent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1099-1105
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• 2007

The present study describes the preliminary evaluation of the anticancer activity of Styela plicata. Freeze-dried S. plicata was extracted with methanol, ethanol, acetone, and water, and then anticancer effect of the extracts was measured by the MTT reduction assay and phase-contrast microscopy on the HT-29 human colon carcinoma cells. Among the extracts, acetone extract showed the highest anticancer activity. The cell proliferation rates markedly decreased by 94.0% at the concentration of 500 ${\mu}g/mL$ of acetone extract compared with control cells. The acetone extract was further fractionated with hexane, diethyl ether, ethyl acetate, and water layer according to the degree of polarity. The HT-29 cells with hexane layer extract (250 ${\mu}g/mL$) decreased the cell viability to 5.1% of untreated control. The growth of SW620, HeLa, and MCF-7 cells was decreased to about 10%, by the treatment of hexane layer extract 250 ${\mu}g/mL$. Theses results suggest extracts from S. plicata as possible natural cancer therapeutic material.

• Journal of Life Science
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• v.19 no.4
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• pp.462-466
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• 2009

After preparing extracts from fresh Styela plicata using methanol, ethanol, acetone, and water, the antioxidant and tumor necrosis factor $(TNF)-{\alpha}$ inducing ability of the extracts were evaluated. Most of the extracts showed more than 50% inhibitory activity against malonedialdehyde formation, and methanol extract exhibited the highest activity with values of 59.3%. The water and acetone extracts contained glutathione contents of 18.5 and $12.3\;{\mu}M$, respectively, however, these were not detected in the other extracts. $TNF-{\alpha}$ inducing abilities of the extracts were determined with RAW 264.7 cells. The water extract increased $TNF-{\alpha}$ production with correlation to increase of the added amount. However, the other extracts could not induce $TNF-{\alpha}$ production in RAW 264.7 cells. The results indicated that the antioxidant activities of S. plicata extracts were different depending on extracting solvents, and the water extract showed significant $TNF-{\alpha}$ inducing activity.