• Journal of Korean Society of Environmental Engineers
• /
• v.31 no.8
• /
• pp.663-672
• /
• 2009

In this studies, the adsorption test using Chlorella pyrenoidosa was conducted to examine the effect of Pb adsorption according to various immobilized methods such as Ca-alginate, K-carrageenan, and Polyacrylamide. From the results, the duration to need to reach adsorption equilibrium was delayed according to the immobilization. And, the higher adsorption capacity of immobilized Chlorella pyrenoidosa was represented in the higher concentration of Pb, the smaller amount of immobilizing agent, and the higher pH of solution. The maximum adsorption capacity of Pb was shown in the adsorption test using Chlorella pyrenoidosa immobilized with Ca-alginate even though it was sensitive pH. The adsorption results properly represented with Freundlich isotherm equations. And, pseudo second-order chemisorption kinetic rate equation was applicable to all the biosorption data over the entire time range. The FT-IR analysis showed that the mechanism involved in biosorption of Pb by Chlorella pyrenoidosa was mainly attributed to Pb binding of carbo-acid and amide group. Adsorbed Pb on immobilized Chlorella prenoidosa was easily desorbed in the higher concentration of desorbents(NTA, HCl, EDTA, $H_2SO_4,\;Na_2CO_3$). Among the several desorbents, NTA showed the maximum desoption capacities of Pb from Chlorella pyrenoidosa immobilized with Ca-alginate and K-carrageenan and EDTA was the most effective in Chlorella pyrenoidosa immobilized with polyacrylamide. The desoprtion efficiency in the optimum condition was 90.0, 83.0, and 80.0%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.612-617
• /
• 2014

Anti-inflammatory effects of turmeric (Curcuma longa L.) rich in polysaccharides, as well as free of curcuminoids and turmerones were investigated in acute and chronic inflammatory models. Activity against the acute phase of inflammation was evaluated in carrageenan-induced paw edema and xylene-induced ear edema models. The results showed that turmeric extract significantly decreased paw edema volume in the first and third hours after carrageenan injection ($P{\leq}0.05$). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation ($P{\leq}0.05$). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly ($P{\leq}0.05$) decreased the weight of granuloma tissue on cotton pellets in a dose-dependent manner when compared to the vehicle control. Thus, the findings of the study suggest that turmeric extract in effective against both acute and chronic inflammation.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.546-553
• /
• 1991

The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at $4^{\circ}C$ and morphological characteristics were reviewed by scanning electromicrograph. The number of acid producing bacteria was increased for the first 3 days and then slightly decreased. Among the commercial stabilizers 0.3% of Carrageenan was the most effective for proventing sedimentation of sikhae. The interaction effects between the amount of food stabilizer added and treatment groups on taste turned out to be statistically significant.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1394-1398
• /
• 1998

Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.2
• /
• pp.111-116
• /
• 1991

The effective p.eduction of 5'-GMP(5'-Guanylic acid) by enzymatic conversion of 5'-XMP(5'-Xanthyic acid) was investigated. The Iyophilized Brevibacterium ammoniagenes ATCC 19216 which were used as the XHP aminase source, was immobilized by entrapping in K-carrageenan, agar, polyacrylamide or Ca-alginate. $3\%$ K-carrageenan was selected as the most suitable matrix. In the production of 5'-GMP using the free cells of 3. ammoniagenes ATCC 19216, the optimum conditions were $42^{\circ}C$, PH 7.0, 100mg/ml glucose, 120mg/ml cell ,8mg/ml $MgSO_4\cdot7H_2O$, 5mg/ml POESA, 5mg/ml phytic acid. Under the conditions, $94.5\%$ of 5'-GMP was converted within 8 hours. In the production of 5'-GMP using the immobilized whole cells of B. ammoniagenes ATCC 19216, the optimum conditions were $37^{\circ}C$, pH 7.5, 50mg/ml glucose, 1mg/ml $KH_2PO_4$, 10mg/ml phytic acid, 60mg/ml cell, 8mg/ml $MgSO_4\;\cdot\;7H_2O$, 5mg/ml POESA. Under the conditions, $64.7\%$ of 5'-GMP was converted within 40 hours.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1029-1034
• /
• 1998

Chick antibodies (IgY) raised against Streptococcus mutans (serotype c) were separated from egg yolk and their properties were investigated. The purity of IgY extracts prepared by the method of ${\lambda}-carrageenan$, $gammaYolk^{TM}$, and $EGGstract^{TM}$ was 20%, 46%, and 48%, respectively, and the yields of IgY extracts from a gram yolk were 11. 3 mg, 1.7 mg, and 1.8mg, respectively. Quantitative immunoprecipitation test showed that specific IgY content of crude IgY prepared by ${\lambda}-carrageenan$ method was 12.2%, which means that 0.85 g of crude IgY from an egg yolk (15 g) contains about 100 mg of specific IgY. When the reactivity of the specific IgY towards 3 caries-inducing strains (serotype: b, c, f) was examined, the strains cultured in sucrose-added medium showed higher reactivity (the orders were c(+), f(+), b(+)) than those cultured in sucrose-free medium. Heat and pH stability of specific IgY was good, for crude IgY contained 50% of antibody activity after heat treatment at $70^{\circ}C$ for 5 min and they were stable at pH $4{\sim}8$.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.16 no.5
• /
• pp.914-920
• /
• 2002

This experiment is carried out for test whether the addition temperament drugs of Danchisoyo-san have an anti-inflammatory effect and have suppression effect on immunocyte in the state of inflammation which induced by carageenan and zymosan. The freezing lyophilization powder which were extracted from Danchisoyo-san divided low dose group(200mg/kg-DSL) and high dose group(500mg/kg-DSH) and after melting in water, it was orally administered to the mouse. Compared with inflammation induced group which were induced by triggering-inflammation reagent carageenan and zymosan and normal contrast group, we measured the edema decrement effect, macrophage and spleen cell activation. 1. Danchisoyo-san has suppress inflammatory reaction induced by carrageenan. 2. Danchisoyo-san has suppress increasing activation of abdominal cavity macrophage cell in the carrageenan induced inflammation. 3. Danchisoyo-san has suppress increasing activation of spleen cell in the carrageenan induced inflammation. 4. Danchisoyo-san has suppress increasing activation of abdominal cavity macrophage in the zymosan induced inflammation. 5. Danchisoyo-san has suppress increasing activation of spleen cell in the zymosan induced inflammation. Based on the above result, Danchisoyo-san was improved its suppression effect to the inflammatory reaction through the suppression of spleen cell and macrophage activation. So we concluded that Danchisoyo-san is prospected as a anti-inflammatory agent to cure inflammation.

• The Journal of Korean Medicine
• /
• v.19 no.2
• /
• pp.485-501
• /
• 1998

Cortex Mori (Moros alba L.), the root bark of mulberry tree has been used as an autiphlogistic, diuretic and expectorant in herval medicine. Recently, a few papers reported that phenolic extract of Cortex Mori had the hypotensive, hypoglycemic, antiviral and anticancer effects, and hot water extract of Cortex Mori(CM) had inhibitory effect on the degranulation and histamine release from activated mast cells. These previous studies suggest a possibility that CM has an antidotal activity against inflammation which was mediated mainly by macrophage-secreting inflammatory factors. This study was performed to evaluate the influences of CM on carrageenan-induced edema in vivo and release of inflammatory mediators such as NO, TNF and IL-1 by macrophages stimulated with LPS or $IFN-{\gamma}$ in vitro. Subcutaneous injections of carrageenan into the mouse paw rapidly induced local edema by increasing vascular permeability, but single intraperitoneal injection of CM extract at 30 minutes before carrageenan suppressed the development of edema. NO and TNF production from macrophage stimulated by LPS or $IFN-{\gamma}$ were significantly suppressed, especially TNF secretion by up to 3-4 folds. LPS stimulated IL-1 production was also inhibited, but not significantly. Cell viability assay verified that the inhibition was not due to general cell toxicity. These results suggest that reduction of NO, TNF and IL-1 production may be one of the means by which CM prevent inflammation associated diseases.

• Archives of Pharmacal Research
• /
• v.27 no.2
• /
• pp.189-193
• /
• 2004

Clerodendron trichotomum Thunberg Leaves (CTL) have been used for centuries in Chinese folk medicine for their anti-inflammatory properties. We have studied the anti-inflammatory effects of CTL extracts in rats, mice and in Raw 264.7 cells. 1 mg/kg solutions of the 30％ and 60％ methanol extracts of CTL were used and a 1 mg/kg of indomethacin was used as a positive anti-inflammatory standard; these were then administrated to rats. Carrageenan was injected subcutaneously to induce hind paw edema in rats. The result of carrageenan-induced rat paw oedema showed that a 1 mg/kg of the 30％, and 60％ methanol fraction of CTL and 1 mg/kg of indomethacin inhibited the hind paw edema by 19.5％, 23.0％, and 20.5％ respectively. The effect of CTL on inflammation in mice by a capillary permeability assay was examined by detecting Evans blue leakage from capillaries after the intraperitoneal injection of acetic acid, a potent inflammatory stimulus. The 60％ methanol fraction of CTL inhibited Evans blue dye leakage by 47.0％, which was 10％ higher than that of the inhibition of 1 mg/kg of indomethacin. Also, the 60％ methanol fraction of CTL suppressed the prostaglandin $E_2$ ($PGE_2$) generation in RAW 264.7 macrophage cells after treatment with lipopolysaccharide (LPS) by as much as the inhibition of 1 mg/kg of indomethacin and this led to the synthesis of $PGE_2$ by COX-2 induction. The inhibition of the carrageenan-induced rat paw oedema, vascular permeability and the $PGE_2$ generation demonstrates that the 60％ methanol fraction of CTL contains a potent anti-inflammatory activity.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.110-120
• /
• 2013

Five types of kiwi jelly were prepared with different rates of pressed kiwi juice and carrageenan, and their quality characteristics such as chemical composition, saccharinity, color, texture, and sensory attributes were measured. There were no significant changes in moisture, crude lipid, carbohydrate, but significant differences were shown in crude ash, crude protein, pH, and acidity. The pH decreased and acidity increased as the amount of added kiwi juice increased. The saccharinity of kiwi jelly increased with increased amount of added kiwi juice. Additionally, the total phenolic content, DPPH radical scavenging activity and content increased with increased amount of added kiwi juice. The hardness, gumminess, and chewiness increased with increased levels of carrageenan. As the amount of added carrageenan increased, the L values of kiwi jelly decreased. Based on the sensory evaluation test, kiwi jelly, JKJ(Jeju Kiwi Jelly)-3 was the best in the flavor, sweetness, texture, and overall acceptability. The chemical composition of JKJ-3 was as follows : moisture $75.1{\pm}0.5%$, carbohydrate $24.2{\pm}0.5%$, crude protein $0.29{\pm}0.05%$, and crude ash $0.44{\pm}0.02%$. The kiwi jelly, JKJ-3 of overall acceptability values in the sensory test for flavor, sweetness, hardness, texture and overall favorite were 3.65, 3.35, 3.35, 3.50 and 3.60, respectively, with the addition of 20% pressed kiwi juice and 2.3% carrageenan.