[제5주제]海藻類의 生理活性機能과 産業化의 課題

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 최진호
• 간행물 정보: 『인제식품과학 FORUM 논총』제3회, 183~213쪽, 전체 31쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1995.01.01

영문 초록

Seaweeds such as brown seaweed. sea tangle. green laver. laver. brown algae are rich in various vitamins and minerals. and also have various biological activities. Alginic acid. a major component in seaweeds. is produced from these seaweeds by extraction with sodium carbonate. It is a polysaccharide made up of mannuronic acid. joined by β1-4 glycoside linkage. It is used in ice creams. sherbets. syrups. processed cheese. salad dressings. and many other food products. Experimental diets prepared with sodium alginate(O.3.6.9%) were fed ad libitum to Sprague-Dawley male rats for 16 months. Body weight gain. feed and grow efficiencies were significantly decreased with increasing dose of sodium alginate. but total food intakes remained unchanged. It is proved that alginic acid. major component of sea weeds. could be used to inhibit the obesity. Serum triglyceride and cholesterol levels. and atherogenic index in sodium alginate group were effectively decreased. compared with control group. HDL-cholesterol levels in sodium alginate group were significantly Increased. compared with control group. These results suggest that seaweeds could be used to inhibit the chronic degenerated diseases. Free radicals such as superoxide anion and hydroxyl radical in sodium alginate group were effectively inhibited compared with control group. Malondialdehyde formation as lipid peroxide in sodium alginate group was also inhibited compared with control group. The activities of scavenger enzyme such as superoxide dismutase(SOD) and glutathione peroxidase were higher in sodium alginate group than in control group. Therefore. it is believed that polysaccharides such as alginic acid in seaweeds could be used as a modulator of biological activity in aging process.

목차

Abstract

1. 緖論

2. 海藻類는 良質의 高蛋白質食品이다

3. 海藻類에는 ω-3 脂肪酸 含量이 높다

4. 海藻類는 無機質과 비타민이 풍부하다

5. 海藻類에는 알긴산이라고 하는 食餌纖維가 많다

6. 海藻類는 肥滿을 防止할 수 있다

7. 海藻類는 成人病을 防止할 수 있다

8. 海藻類는 가장 이상적인 健康食品이다

9. 海藻類는 老化를 防止할 수 있다

10. 海藻類의 産業化 展望과 課題

참고문헌