• Journal of Acupuncture Research
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• 제20권3호
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• pp.166-176
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• 2003

Objective : The aim of this study is to investigate the anti-inflammatory effects of 15Hz electroacupuncture(EA) on carrageenan-injected rats. Inflammation was induced by an intraplantar injection of 1% carrageenan into the right hind paw. Methods : Bilateral EA stimulation with 15 Hz were delivered at those acupoints corresponding to Zusanli and Sanyinjiao in man via the needles for a total of 30 min duration in carrageenan-injected rats. Results: The developing edema was measured 30 minutes interval afer carrageenan injection and 15 Hz EA stimulation presented significant edema inhibition. Three hours after carrageenan injection, prostaglandin $E_2(PGE_2)$ and nitric oxide(NO) levels were measured. The 15Hz EA stimulation significantly inhibited $PGE_2$ and NO production in the right paw. The pro-inflammatory mRNA expression such as cyclooxygenases(COX)-2 and interleukin(IL)-$1{\beta}$ were slightly down-regulated by EA stimulation. The number of COX-2, IL-$1{\beta}$, tumor necrosis factor-${\alpha}$ immunoreactive cells were abundantly observed in paw edema. But these cells were decreased in nmber according to anti-edema effect of 15Hz EA. Conclusions: These results indicate that 15Hz EA stimulation have an alleviation action against carrageenan-induced edema and local inflammation.

• Journal of Pharmaceutical Investigation
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• 제23권4호
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• pp.213-216
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• 1993

${\kappa}-Carrageenan$, an anionic polysaccharide, was employed in tablet formulations and its function as a drug release sustaining agent was investigated. Tablets composed of ${\kappa}-carrageenan$ and hydroxypropyl methylcellulose were fabricated by using direct compression method. Lactose and sodium alginate were utilized as controls for ${\kappa}-carrageenan$. Drug release experiments performed at pHs 1.2 and 7.4 revealed that ${\kappa}-carrageenan$ retains pH-dependent sustained release effects due to its anionic characteristics. Also, the ionic interaction between ${\kappa}-carrageenan$ and drugs exerted significant affects on drug release kinetics. ${\kappa}-Carrageenan$ was found out to be a useful additive for sustained release tablet formulations.

• 한국식품과학회지
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• 제29권6호
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• pp.1184-1190
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• 1997

Corn zein을 코팅한 carrageenan복합필름을 미리 제조한 carrageenan필름을 polyethylene glycol (20% (w/w) of CZ)과 glycerol (24% (w/w) of CZ)을 함유하는 corn zein 용액(10, 20 and 30% in 95% ethyl alcohol)에 침지하여 제조하였다. 각 필름에 대하여 수증기투과도, 수분용해도, 팽윤도, 인장강도, 연신도, 열접착강도 및 색도를 측정하였다. carrageenan필름의 수증기 투과도는 corn zein 용액의 농도가 증가할수록 유의적인 차이(p<0.05)를 나타내며 감소하였다. 필름의 수분 용해도와 팽윤도는 corn zein 용액의 농도가 증가할수록 직선적으로 감소하였으며, 인장강도 역시 코팅용액의 농도에 대하여 직선적인 감소를 나타냈다. 코팅용액의 농도에 관계없이 모든 코팅필름은 열접착특성을 갖는것으로 나타내었으며, 이들의 열접착강도는 corn zein 필름의 약 절반에 미달하는 수준이었다. corn zein으로 코팅을 함으로 필름의 색도의 변화를 나타냈는데 이는 황색도(Hunter b-value)의 증가에 기인하였다.

• 한국식품조리과학회지
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• 제24권5호
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• pp.636-644
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• 2008

식빵의 식감향상과 노화 방지에 hydrocolloid의 첨가가 미치는 영향을 파악하기 위해 5종의 hydrocolloid(xanthan gum, guar gum, sodium alginate, k-carrageenan, CMC)를 첨가량을 달리하여 식빵을 제조하고, 시료반죽의 호화특성과 제조 식빵의 관능평가를 실시하였다. 또한 선정된 2종의 hydrocolloid(CMC, k-carrageenan)첨가 식빵의 노화속도와 유형을 파악하고자 저장기간에 따른 경도변화를 Avrami 식으로 분석하고 또한 DSC thermogram 분석도 실시하였다. 대조군에 비해 hydrocolloids 첨가군이 전반적으로 호화개시온도가 하강하였고, 최고 점도는 증가하였다. 노화의 지표로 사용되는 치반점도(setback)와 강하점도(breakdown)은 hydrocolloids 첨가 시 특히 CMC(0.6%, 1%), xanthan gum(1%), k-carrageenan(1%) 첨가 시 낮게 나타나 노화 지연효과를 추측할 수 있었다. 관능평가에서 1% 첨가 시에는 관능적 경도가 대조군에 비해 유의적으로 높게 나타나서 노화 측정 실험에서 제외하였다. 그 외 색상 강도와 뒷맛 강도에서 대조군과 첨가군의 유의적 차이는 나타나지 않았다. 제조된 식빵시료의 제조 후 15일간 경과 시의 경도 변화에서는 CMC와 k-carrageenan 첨가 시료의 경우 대조군에 비해 경도의 증가폭이 낮게 나타나 식빵의 경도 증가를 억제하는 것을 확인할 수 있었다. Avrami 모형에 의한 초기 경도를 고려한 비율로 노화도를 계산하면 대조군이 3.3배, CMC는 3.2배, k-carrageenan은 2.8배의 경도 증가폭을 나타내 k-carrageenan 첨가군의 노화비율이 낮은 것으로 나타났다. DSC 측정에서도 저장기간에 따른 엔탈피의 증가폭이 k-carrageenan 첨가군이 가장 낮은 수준을 나타내 경도 측정 및 Avrami 모형과 일치하는 결과를 나타냈다. 향후 제빵 시 노화 지연 효과를 위해 좀 더 다양한 첨가 수준에서의 노화 속도와 유형을 파악하는 것이 필요하리라 여겨진다.

• 한국미생물·생명공학회지
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• 제23권6호
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• pp.702-709
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• 1995

Degradation Of $\kappa $-carrageenan-based film by microorganisms screened from carrageenan source and activated sludge of a carrageenan producing factory was investigated by measuring changes of pH, viscosity, total sugar and total organic carbon (TOC) of the medium containing $\kappa $-carrageenan as a carbon source. Initially fifteen strains of microorganism were isolated from carrageenan source and activated sludge and then three organisms among them were selected based on the ability of growing in the medium including 0.3% $\kappa $-carrageenan as a sole carbon source. They were identified as Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger. As indices of biodegradability Of $\kappa $-carrageenan based film, the changes of pH, viscosity, total sugar, and TOC of the carrageenan film-based medium were tested by the cultivation of single or mixed strains of the identified organisms. Mixed culture showed the highest biodegradability, which resulted in the changes of pH from 6.5 to 3.0, viscosity from 164 cps to 15.6 cps, total sugar content from 2.35 g/l to 0.53 g/l and TOC from 5721 ppm to 232 ppm after 30 days of cultivation. The biodegradability determined as the reduction rate of TOC by pure cultures of Asp. niger, E. coli, Sacch. cerevisiae and mixed culture of the three organisms were 94%, 86%, 80% and 96%, respectively.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Fisheries and Aquatic Sciences
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• 제16권3호
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• 한국수산과학회지
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• 제32권5호
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• pp.607-611
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• 1999

초음파를 이용하여 저분자 $\lambda$-carrageenan을 제조한 다음 그 특성을 조사한 결과 가용한계농도에 있어서는 대조구 $\lambda$-carrageenan는 $3\%$에서 가용한계농도를 나타내었고, 초음파 처리에 의해 저분자화가 많이 될수록 가용한계농도는 더 높게 나타났다. 알콜 침전도는 대조구에 비해 초음파 처리구가 낮게 나타났다. 유화능은 대조구에 비하여 처리구가 낮게 나타났으며, 분자량이 낮을 수록 유화능은 낮게 나타났다. 점도는 예상하였던 대로 초음파 처리에 의해 저분자화된 $\lambda$-carrageenan (P-1, P-2)이 대조구에 비해 낮았으며, 초음파 처리가 많이 될수록 점도는 낮게 나타났다. $\lambda$-carrageenan이 갈변반응에 대하여 크지는 않으나 어느 정도 갈변억제효과를 가지고 있는 것으로 나타났으며, 저분자화가 많이 될수록 갈변억제효과는 전반적으로 떨어지는 것으로 나타났다. 전기영동을 이용하여 $\lambda$-carrageenan 및 저분자화된 $\lambda$-carrageenan의 분자량을 조사한 결과 대조구 $\lambda$-carrageenan의 분자량은 약 250,000이었으며 초음파 처리에 따른 저분자화 된 $\lambda$-cariageenan의 분자량은 각각 184,000(P-1) 및 67,000 (P-2)정도 이었으며, GPC 결과도 이와 비슷하였다.

• 대한수의학회지
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• 제30권3호
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• pp.283-286
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• 1990

The effects of nifedipne and verapamil were compared on carrageenan-induced paw edema in rats and the results are summarized as follows: Carrageenan induced severe acute paw edema within 30 minutes and the maximum effect was achieved around 4 hours after administration. The carrageenan-induced paw edema was prominantly reduced by pretreatments of indomethacin (2mg/kg, p.o.) and nifedipine (10 and 20mg/kg, i.p.), whereas verapamil had no effect on the carrageenan-induced paw edema. These results suggest that calcium antagonists, nifedipine and verapamil, have a different effect on the inflammatory response induced by carrageenan.

• 한국수산과학회지
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• 제11권2호
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• pp.55-64
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• 1978

The present investigations were carried out for the purpose of making clear the fundamental features of the seasonal variations in carrageenan content and its chemical composition. The samples, Chondrus ocellatus, were collected every month from the same locality on the coast of Haewundae from March, 1975 to February, 1976, and analyzed monthly to determine their carrageenan content, sulphate and 3,6-anhydro-D-galactose over a year period. En addition, some chemical characteristics were also tested on the fractions separated by the different concentrations of potassium chloride. In seasonal variation, the maximum carrageenan content occurred from summer through autumn, and the minimum in winter, especially in February. It is noted in the seasonal variations of the sulphate content of total carrageenan and three fractions that the maximums appreared in October and minimums in february. With seasonal variations of percent 3,6-anhydro-D-galactose of total carrageenan and three fractions, maximum values occur in June and minimum values in December. Seasonal variations in sulphate and 3,6-anhydro-D-galactose contents of the three fractions were on the whole similar in mode of variation, and there could be no substancial differences. Seeing seasonal variations in the sulphate and 3,6-anhydro-D-galactose contents of three fractions, carrageenan extracted from the algae gathered in spring shelved higher portion of fraction I than that gathered in autumn. In these respects, it seems that a more weakly gelling k-carrageenan exists in the spring than in the autumn.