Sea Tangle Extract Research Articles

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Surimi-based products typically demand cold storage and a cold chain distribution system, which not only affects their physical properties and flavor but also escalates production costs. In this study, we introduced a novel high-temperature and high-pressure retort processing method to enable room temperature storage and distribution of a surimi-based product, a fish paste cake. Our optimization efforts focused on refining the processing conditions for the fish paste cake. This included incorporating transglutaminase, sugar additives, natural herbal or seaweed extracts, and optimizing retort processing conditions to enhance textural properties, minimize browning and off flavor, and extend the shelf-life of the product. Our results demonstrated that the addition of 0.3% ACTIVA TG-K, 1.0% trehalose, and 0.5% sea tangle extract during the production process significantly enhanced the gel strength, minimized browning, and improved the overall flavor of the fish paste cake prototype. Importantly, the developed prototype exhibited favorable biochemical, textual, nutritional, and sensory properties, extending the shelf-life up to 160 days without compromising physical, chemical, or sensory attributes. In addition, the developed prototype exhibited improved elasticity, compared to control groups. The innovative process not only facilitates room temperature storage and distribution of surimi-based products but also holds potential for generating additional profits.

Protective Effect of Fermented Sea Tangle Extract on Skin Cell Damage Caused by Particulate Matter.

The skin is directly exposed to atmospheric pollutants, especially particulate matter 2.5 (PM2.5) in the air, which poses significant harm to skin health. However, limited research has been performed to identify molecules that can confer resistance to such substances. Herein, we analyzed the effect of fermented sea tangle (FST) extract on PM2.5-induced human HaCaT keratinocyte damage. Results showed that FST extract, at concentrations less than 800 μg/mL, exhibited non-significant toxicity to cells and concentration-dependent inhibition of PM2.5-induced reactive oxygen species (ROS) production. PM2.5 induced oxidative stress by stimulating ROS, resulting in DNA damage, lipid peroxidation, and protein carbonylation, which were inhibited by the FST extract. FST extract significantly suppressed the increase in calcium level and apoptosis caused by PM2.5 treatment and significantly restored the reduced cell viability. Mitochondrial membrane depolarization occurred due to PM2.5 treatment, however, FST extract recovered mitochondrial membrane polarization. PM2.5 inhibited the expression of the anti-apoptotic protein Bcl-2, and induced the expression of pro-apoptotic proteins Bax and Bim, the apoptosis initiator caspase-9, as well as the executor caspase-3, however, FST extract effectively protected the changes in the levels of these proteins caused by PM2.5. Interestingly, pan-caspase inhibitor Z-VAD-FMK treatment enhanced the anti-apoptotic effect of FST extract in PM2.5-treated cells. Our results indicate that FST extract prevents PM2.5-induced cell damage via inhibition of mitochondria-mediated apoptosis in human keratinocytes. Accordingly, FST extract could be included in skin care products to protect cells against the harmful effects of PM2.5.

Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.

The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.

This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L*, a*, b*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

Fermented Sea Tangle (Laminaria japonica Aresch) Suppresses RANKL-Induced Osteoclastogenesis by Scavenging ROS in RAW 264.7 Cells.

Sea tangle (Laminaria japonica Aresch), a brown alga, has been used for many years as a functional food ingredient in the Asia-Pacific region. In the present study, we investigated the effects of fermented sea tangle extract (FST) on receptor activator of nuclear factor-κB (NF-κB) ligand (RANKL)-stimulated osteoclast differentiation, using RAW 264.7 mouse macrophage cells. FST was found to inhibit the RANKL-stimulated activation of tartrate-resistance acid phosphatase (TRAP) and F-actin ring structure formation. FST also down-regulated the expression of osteoclast marker genes like TRAP, matrix metalloproteinase-9, cathepsin K and osteoclast-associated receptor by blocking RANKL-induced activation of NF-κB and expression of nuclear factor of activated T cells c1 (NFATc1), a master transcription factor. In addition, FST significantly abolished RANKL-induced generation of reactive oxygen species (ROS) by activation of nuclear factor-erythroid 2-related factor 2 (Nrf2) and its transcriptional targets. Hence, it seems likely that FST may have anti-osteoclastogenic potential as a result of its ability to inactivate the NF-κB-mediated NFATc1 signaling pathway and by reducing ROS production through activation of the Nrf2 pathway. Although further studies are needed to inquire its efficacy in vivo, FST appears to have potential use as an adjunctive or as a prophylactic treatment for osteoclastic bone disease.

Optimization of gamma-aminobutyric acid production using sea tangle extract by lactic acid bacterial fermentation

Gamma-aminobutyric acid (GABA) is an important four carbon amino acid known to be involved in the regulation of hypertension, neurotransmission, and stress. Development of functional foods with GABA might impart new health benefits. The present study details about the optimal conditions for the production of GABA using sea tangle (Saccharina japonica) extract (STE). Effect of supplementation of various nutritional factors along with STE on the growth of Lactobacillus brevis BJ-20 and GABA production was investigated. The study suggested that supplementation of nitrogen sources, especially yeast extract at 3% (w/v) with 5 brix STE resulted in significant production of GABA. However, carbohydrates and free amino acids had no significant effect on the GABA production. With optimal conditions, optimal GABA production (76.8 ± 3.4 μg/ml) was detected during 108–120 h with 87% glutamate conversion. Also we observed that the GAD genes related with GABA bioconversion in L. brevis BJ-20 cells were positively regulated in 5 brix STE supplemented with 3% yeast extract. The results of the present study suggested that L. brevis BJ-20 strain can be a resourceful microorganism in developing GABA enriched STE food that can be used as health functional benefits.

γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae.

To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.

천연 염미증강제 개발을 위한 완도산 다시마의 열수 추출 조건 최적화 및 염미증강 효능 평가

완도산 다시마를 천연 염미증강제로 개발하기 위하여 다시마로부터 정미성분이 최적으로 추출되는 열수 추출 조건을 평가하였으며, 다시마 추출분말을 이용하여 염미증강 효능과 나트륨 저감화율을 분석하였다. 정미성분 추출에 가장 적합한 완도산 다시마의 수확시기를 선정하기 위하여 5월, 6월, 7월에 수확한 다시마의 일반성분과 유리아미노산을 분석한 결과 정미성분 아미노산(glutamic acid와 aspartic acid)의 함량이 가장 높은 6월 수확 다시마를 추출 원료로 선정하였다. 다시마 열수 추출 온도와 시간 조건을 평가하기 위하여 60°C, 80°C, 100°C에서 1시간, 2시간, 3시간을 각각 추출하여 추출액의 품질 특성을 분석한 결과 100°C 추출 조건에서 가용성 고형분과 조단백의 함량이 35.47~36.93%와 3.75~4.00%로 가장 높게 나타났으며, 점도는 1.96~2.19 cP로 낮게 나타나 추출 온도는 100°C를 선정하였다. 추출 시간 선정을 위하여 100°C에서 추출 시간에 따른 추출액의 정미성분 아미노산 함량과 관능적 특성을 평가한 결과 추출 2시간에서 정미성분 아미노산인 glutamic acid와 aspartic acid의 함량이 각각 275.33 mg%와 121.18 mg%로 가장 높게 나타났으며, 관능적 기호도도 유의적으로 높게 평가되어 다시마로부터 정미성분 추출을 위해 적합한 추출온도와 시간은 100°C, 2시간 조건으로 확인되었다. 정미성분이 최적으로 추출된 다시마의 추출분말을 제조하여 NaCl 용액에 첨가한 후 염미증강 효능을 평가한 결과 짠맛 강도 1, 5, 9의 NaCl 용액이 다시마 추출분말 1% 첨가 후 짠맛 강도 4.25, 10.08, 16.58로 상승하였다. 동일한 짠맛 강도에서 NaCl 용액과 다시마 추출분말이 첨가된 시험용액의 나트륨 함량을 측정하여 나트륨 저감화율을 분석한 결과 12.24~24.33%의 저감화율을 나타내었다. 본 연구를 통하여 감칠맛과 정미성분이 풍부한 다시마 추출물은 조미소재뿐만 아니라 식품에서 나트륨 함량을 줄이기 위한 천연 염미증강제로서 산업적 활용을 기대할 수 있다.

온도 변화 방법과 압력을 이용한 계란 내부로 다시마 추출물의 침투 효율

본 연구에서는 온도 변화 방법과 압력을 이용하여 계란 내부로 다시마 추출물의 침투 효율을 분석하였다. 다시마 추출물은 100°C에서 3시간 동안 다시마 무게의 10배(w/w)의 증류수를 가하여 열수 추출하였다. 대기압에서 다시마 추출물의 지표 성분으로 요오드와 총 폴리페놀의 침투 효율은 30,40, 50°C에서 3시간 동안 침지시킨 다음 침투된 요오드와 총 폴리페놀 함량을 측정함으로써 분석하는 경우와 50°C에서 3시간 동안 예열한 다음 4°C로 온도 변화를 유동하여 침지시켜 침투된 요오드와 총 폴리페놀 함량을 측정함으로써 분석하였다. 요오드와 총 폴리페놀 함량의 침투 효율은 침투 온도가 증가할수록 향상되었다. 그리고 요오드와 총 폴리페놀의 침투는 온도 변화를 하지 않은 경우 각각 3시간 동안 72 μg/100 mg과 1.48 mg/mL가 침투된 반면, 온도변화를 유도한 경우 각각 3시간 동안 121 μg/100 mg과 1.74 mg/mL가 침투되어 침투 효율이 증가되었으며, 50°C에서 3시간 예열한 다음 4°C로 온도 변화하여 3시간 침투시킨 계란에서 가장 높은 침투 효율을 나타내었다. 그리고 5기압의 압력 조건에서 온도 변화를 유도하지 않고 50°C에서 90분간 침투시킨 경우 침투된 요오드와 총 폴리페놀 함량이 각각 105 μg/100 mg과 1.56 mg/mL로 나타난 반면, 온도변화를 유도한 경우 각각 139 μg/100 mg과 1.74 mg/mL의 함량을 나타내어 압력에 의해 온도 변화 방법의 침투 효율은 향상되었다. 따라서 본 연구에서는 온도 변화 방법과 압력조건을 통하여 계란 내부로 다시마 추출물의 향상된 침투효율을 확인하였으며, 이는 다시마 추출물 이외의 다양한 조미성분과 기능성 식품 소재의 침투 가능성을 제시함으로써 효율적인 직접 소비가 가능한 계란 가공 공정의 확립이 가능할 것으로 기대된다.

사료내 다시마(Laminaria japonica) 첨가에 따른 감성돔(Acanthopagrus schlegeli)의 성장, 체조성 및 혈액성상에 미치는 영향

This study was performed to determine effects of dietary inclusion of various concentrations and sources of sea tangle Laminaria japonica on growth, body composition and plasma chemistry of juvenile black porgy Acanthopagrus schlegeli. Juvenile fish (N=810; average mass=8.9 g) were distributed among twenty-seven 200 L flow-through tanks (30 fish per tank). Nine experimental diets were prepared: control (Con) without additives; sea tangle powder at 0.1%, 0.5%, 1%, 2%, 3% and 5%, (P-0.1, P-0.5, P-1, P-3 and P-5 diets, respectively); and fresh sea tangle (F-1); and 1% sea tangle extract (E-1). Each powdered additive was substituted for an eqaul amount of wheat flour, and the extract was substituted for an equal amount of water in the respective experiemtnal diets. Each diet was fed to triplicate groups of fish. Weight gain and feed conversion ratio were not affected by the experimental diets. Feed consumption by fish fed the P-1 diet was higher than that of fish fed the P-3 and P-5 diets. Moisture, crude protein, crude lipid, whole-body ash content (excluding the liver), liver moisture, and crude protein and lipid contents of fish were not affected by the experimental diets. None of the fish plasma criteria were affected by the experimental diets, with the exception of plasma glucose. In conclusion, dietary inclusion of various concentrations and sources of sea tangle did not significantly affect the growth, feed efficiency, body composition or plasma chemistry of juvenile black porgy.

사료내 김(Porphyra)과 다시마(Laminaria japonica) 첨가가 조피볼락(Sebastes schlegeli) 치어의 성장, 사료 이용성, 체조성 및 혈액 성상에 미치는 영향

This study examined the effects of the dietary inclusion of Porphyra and sea tangle Laminaria japonica on the growth, feed utilization, body composition, and plasma chemistry of juvenile Korean rockfish Sebastes schlegeli. Eight hundred and forty juvenile fish averaging 5.0 g were allocated 40 fish per tank to 21 180-L flow-through tanks. Seven experimental diets were prepared: control (Con) without additive, 0.5 and 1% Porphyra extract (PE), 3% Porphyra powder (PP), 0.5 and 1% sea tangle extract (STE) and 3% sea tangle powder (STP), referred to as PE-0.5, PE-1, PP-3, STE-0.5, STE-1, and STP-3, respectively. Each additive was included in the experimental diet at the expense of the same amount of wheat flour. Each experimental diet was fed to triplicate groups of fish. The experimental diets had no effect on the survival, weight gain or specific growth rate of the fish, feed consumption, feed efficiency ratio, protein efficiency ratio, protein retention, hepatosomatic index, condition factor, moisture or crude protein content of the entire body excluding the liver or moisture, crude protein or crude lipid content of the liver. None of the plasma parameters were affected by the experimental diets. Based on these results, the dietary inclusion of Porphyra and sea tangle did not affect the growth, feed utilization, body composition or plasma chemistry of juvenile Korean rockfish.

해조분말 추출물의 건조방법에 따른 품질 및 항산화 특성

This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.

Effects of γ-Aminobutyric Acid (GABA)-Enriched Sea Tangle Laminaria japonica Extract on Lipopolysaccharide-Induced Inflammation in Mouse Macrophage (RAW 264.7) Cells

-Aminobutyric acid-enriched sea tangle extract was obtained from the fermentation of Lactobacillus brevis BJ-20. The fermented sea tangle extract (FST) was separated into three fractions by molecular weight: FST I (greater than 10 kDa), FST II (1-10 kDa), and FST III (less than 1 kDa). The anti-inflammatory characteristics of the FST fractions were investigated by measuring the production of nitric oxide (NO) and the expression levels of inducible nitric oxide synthase (iNOS) in lipopolysaccharide (LPS)-induced mouse macrophage (RAW 264.7) cells. Both NO production and iNOS expression levels were significantly inhibited by FST treatments in a dose-dependent manner. FST III was the most effective inhibitor of processes. This demonstrates that the effect of FST on LPS-induced inflammation might be closely correlated with the inhibition of inflammatory cytokine expression.

Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae

This study was conducted to reduce off-flavors from sea tangle (Laminaria japonica) extract since the typical odor of seaweed is an impediment to consumption of seaweed products. Fifty-six odor compounds emitted from the extract were identified using a thermal desorbor and gas chromatography–mass spectrometry. On the basis of expected odor intensity (EOI), isovaleric acid (41.2%), allyl isothiocyanate (22.6%), octanal (11.1%) and acetaldehyde (10.6%) were responsible for about 85.5% of total odor strength in the extract, suggesting that the odor of the extract might mainly be attributed to these compounds. The EOIs of odor compounds were dramatically reduced or disappeared during fermentation by Aspergillus oryzae. Total EOI of the odor compounds decreased about four-fold, compared with that of the raw extract (control) after the four days of fermentation at 30°C with agitation at 120rpm. These results indicate that microbial fermentation may be a good strategy to reduce off-flavors of seaweeds.

Probiotic Fermented Milk Containing Dietary Fiber Has Additive Effects in IBS with Constipation Compared to Plain Probiotic Fer-mented Milk

Although controversial, probiotics and dietary fiber are commonly used for patients with irritable bowel syndrome (IBS). We evaluated the effects of multistrain probiotics on the symptoms of IBS to determine whether the addition of dietary fi ber had an additive effect on constipation-predominant IBS. A total of 142 participants who met the Rome III criteria were recruited and randomized into a control group or a test group. Participants in the control group received multistrain probiotic fermented milk with Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium infantis; the participants in the test group received the same probiotic fermented milk mixed with dietary fi ber such as sea tangle extracts, radish extracts and glasswort extracts. The patients were treated for four weeks. Most of the symptoms of IBS, with the exception of fl atulence, stool consistency, and frequency of defecation, signifi cantly improved in both groups. In the analysis of IBS subtypes, especially constipation-predominant IBS, the frequency and duration of defecation and straining at stool were improved more in the test group than in the control group. Dietary fiber had additive benefits for the symptoms of constipation, especially in constipation-predominant IBS.

다시마 추출액의 항산화 및 항염증 활성에 대한 효모 발효의 영향

To examine the effective use of seaweeds, sea tangle (Laminaria japonica) was extracted with water and the resultant extracts were fermented with Saccharomyces cerevisiae. Four strains of S. cerevisiae were cultured in aqueous extracts from sea tangle. S. cerevisiae SC-2, which was isolated from a traditional Korean fermented food (Meju), was selected for further study based on the results of a sensory evaluation. No significant differences in proximate compositions, such as moisture, crude protein, crude fat, and crude ash, of the sea tangle extracts before and after fermentation were observed. The reducing sugar decreased as the fermentation period increased, and the contents of some free amino acids were also affected by S. cerevisiae SC-2 fermentation. However, the content of glutamic acid, which is a major taste compound in sea tangle extract, was not affected by fermentation for up to 36 hr by the SC-2 strain. To determine the antioxidant activity of fermented sea tangle extract (fermented for 36 hr by SC-2 strain), the radical scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and nitric oxide were investigated and xanthin oxidase inhibition assay was performed. The antioxidant activity increased by 8 to 35%. The greatest enhancement of antioxidant activity was seen in the superoxide radical scavenging assay with <TEX>$100\;{\mu}g/mL$</TEX> of raw and fermented sea tangle extract. The anti-inflammatory activity of fermented sea tangle extract was also enhanced. The fermented sea tangle extract showed 34.2% inhibitory activity against nitric oxide synthesis versus 11.9% for raw sea tangle extract at <TEX>$100\;{\mu}g/mL$</TEX> concentration. These results suggest that fermented aqueous extracts from sea tangle are a useful resources.

Improvement of the Functional Qualities of Sea Tangle Extract through Fermentation by Aspergillus oryzae

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in -aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

Effect of Glutathione With Sea Tangle Extract on Prevention of Selenite-Induced Cataract Formation in Rats

Purpose: To evaluate antioxidative and preventive effects of sea tangle extract on selenite-induced cataract formation. Methods: Eighty SD rat pups were randomized into 8 groups. Group 1 received no injection of reagent (normal); Group 2 to 8 received injection of selenite (15 /Kg, s.c.) was injected. In group 2 (control) and group 3, normal saline (i.p.) and ascorbic acid (i.p.) was injected on days 331. In groups 48, sea tangle extract (i.p.) was injected at a concentration of 12.5, 25, 50, 100, 200 mg/kg, respectively. Development of cataract was assessed and photographed weekly under slit lamp. Rat lenses were analyzed for antioxidant enzymes, glutathione peroxidase (GPx), superoxide dismutase and malondialdehyde. Furthermore, an amino acid analysis of sea tangle extract was performed. Results: Significant differences (p 8 developed nuclear cataract with proportion of 6/10, 3/10, 2/10, 1/10, and 6/10 rats. In sea tangle injected group, levels of GPx were higher than in the ascorbic acid and control groups. In particular, group 7, injected with 100 mg/kg of sea tangle extract, showed significantly high level of enzyme. Results of the amino acid analysis showed sea tangle includes glutamate-glycine-cysteine, major constituents of glutathione (GSH). Conclusions: The glutamate-glycine-cysteine in sea tangle is supposed to increase the level of lens GSH and this may contribute to lowering cataract development. This study strongly supports the activity of sea tangle as an endogenous antioxidant and anticataract agent.

다시마 추출물이 갱년기 유도 흰쥐의 collagen 및 collagen 가교물질의 형성에 미치는 영향

The purpose of this study was to investigate the effects of sea tangle (ST) extracts on formation of collagen and collagen cross-link in ovariectomized rats. From day 3 until 42 after the ovariectomy, Sprague-Dawley female rats were randomly assigned to the following groups: sham-operated rats(Sham), ovariectomized control rats (OVX-control), ovariectomized rats supplemented with ST at 50 mg/kg bw/day (OVX-ST50), 200 mg/kg bw/day (OVX-ST200). The ethanol extraxcr of ST was orally administrated at 1 ml/day. The change of collagen content was investigated in bone, cartilage and skin of ovariectomized rats. Effects of ST extract on the amount of collagen was examined by measuring the hydroxyproline, which is a specific amino acid existing in collagen. The ovariectomy resulted in a decrease in the levels of collagen content in bone and cartilage tissues. However, the supplementation with the sea tangle extract prevented the decrease in the collagen level in bone and cartilage tissues. Pyridinoline is pyridinium cross-link formed in the mature form of collagen from lysine and hydroxylysine residues. Although the pyridinoline content in bone collagen declined after ovariectomy, it was recovered to a normal level of Sham group by the supplementation with the ST extracts. In addition, the deoxypyridinoline content in bone collagen, which was reduced after ovariectomy was enhanced to normal level by the supplementation with the ST extract. These results was consistent with the conclusions based on estrogenic activities of ST.

Effect of glutathione with sea tangle extract on prevention of selenite‐induced cataract formation in rat eyes

Abstract Purpose To evaluate antioxidative and preventive effects of sea tangle extract on selenite‐induced cataract formation. Methods Eighty SD rat pups were randomized into 8 groups. Group 1, not injected any reagent (normal); In group 2‐8, selenite(15μmol/Kg, s.c.) was injected on day 11. In group 2 (control) and group 3, normal saline (i.p.) and ascorbic acid (i.p.) was injected on days 3–31; In group 4‐8, sea tangle extract (i.p.) was injected on days 3–31 with concentration of 12.5, 25, 50, 100, 200mg/Kg, respectively. Development of cataract was assessed and photographed weekly under slit lamp photo. After 31st day, rat lenses were analyzed for antioxidant enzymes, glutathione peroxidase (GPx), superoxide dismutase and malondialdehyde. Furthermore, amino acid analysis of sea tangle extract was performed. Results Significant differences (p &lt; 0.05) were seen in cataract development by the 8 groups. No rats developed cataract in group 1; Dense nuclear cataract was developed 8 of 10 and 4 of 10 rats in each group 2 and 3; Group 4‐8 developed nuclear cataract with proportion of 6/10, 3/10, 2/10, 1/10 and 6/10 rats. In sea tangle injected group (group 4‐8), levels of GPx were higher than those in ascorbic acid and control group. Especially, group 7, injected with 100mg/kg of sea tangle extract showed significantly high level of enzyme. Results of amino acid analysis showed sea tangle includes glutamate‐glycine‐cysteine, major constituents of glutathione(GSH). Conclusion The glutamate‐glycine‐cysteine in sea tangle is supposed to increase the level of lens GSH and this may contribute to lowering cataract development. This study strongly supports the activity of sea tangle as an endogenous antioxidant and anticataract agent.