The polyphenol content of common buckwheat, Tartary buckwheat, buckwheat leaves, sea tangle, sea mustard ears, and fusiformis were analyzed. Among these, buckwheat leaves exhibited the highest polyphenol content. Hot water extraction followed by treatment with plantase enzyme increased the polyphenol yield by 56% for buckwheat leaves and by 34% for sea tangle. Cytotoxicity test performed on 3T3-L1 pre-adipocytes for seaweeds and buckwheat leaves revealed no significant cytotoxic effects compared to that of the control group at 1 mg/mL. Additionally, when examining the effects of buckwheat leaf and sea tangle extracts on the pre-adipocytes differentiation, into adipocytes confirmed that buckwheat leaf extract inhibited fat differentiation at 10 mg/mL and sea tangle at 0.1 mg/mL. Buckwheat/sea tangle enzyme food had 6.5 times higher amylase activity, 27 times higher protease activity, and more than twice as high dietary fiber, polyphenol, and DPPH scavenging ability as brown rice enzyme foods. Buckwheat/sea tangle enzyme-supplemented food contained more than 30% more phlorotannins and 7.8% more alginic acid than brown rice enzyme-supplemented food.

Abstract
서 론
재료 및 방법
    재료
    총 폴리페놀 함량분석
    효소처리에 의한 해조류 및 메밀전초의 추출
    DPPH 소거능 분석
    세포배양
    세포 활성 시험(cell viability assay)
    Oil Red O Staining을 이용한 해조류 추출물의 지방세포 분화 억제능력 측정
    곡류효소 제조
    곡류효소의 아밀라제 및 프로테아제 효소 활성측정
    알긴산 및 총식이섬유 함량 측정
    통계처리
결과 및 고찰
    효소처리에 의한 해조류 및 메밀전초의 추출
    메밀류 및 해조류의 항산화성
    DPPH 소거능 분석
    In vitro 비만세포 억제효과
    Oil Red O Staining을 이용한 해조류 추출물의 지방세포 분화 억제능력
    유전자 발현 수준 검토(RT-PCR)
    메밀해조류효소의 효소활성 개선
    곡류효소의 식이섬유, 알긴산 및 항산화능
요 약
References

• 이명헌(한림성심대학교 식품영양학과) | Myung-heon Lee (Department of Food & Nutrition, Hallym Polytechnic University, Chuncheon 24210, Korea)
• 이정선(찾아가는식생활연구원) | Jung-sun Lee (Visiting Diet Research Institute, 25457, Korea)
• 김승태(보타노스) | Seung Tae Kim (Research Institue, Botanos, Ganuneung 25457, Korea)
• 김성훈(강릉원주대학교 식품영양학과, 보타노스) | Sung Hoon Kim (Department of Food & Nutrition, Gangneung-Wonju National University, Ganuneung 25457, Korea, Research Institue, Botanos, Ganuneung 25457, Korea)
• 김성후(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵연구소) | Sung Huo Kim (Department of Food & Nutrition, Gangneung-Wonju National University, Ganuneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Ganuneung 25457, Korea)
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵연구소) | Sung Hoon Park (Department of Food & Nutrition, Gangneung-Wonju National University, Ganuneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Ganuneung 25457, Korea) Corresponding author