• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.1 s.113
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• pp.45-53
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• 2006

This study was carried out to produce high functional and biodegradable coating agents for pulp mold by evaluating various kinds of biodegradable polymers. Five kinds of biodegradable polymers were used. In addition, the mixture of the carboxymethylated starch and biodegradable polymers(${\kappa}$-carrageenan, chitosan) were used for mixed coating agents. Physical properties of coated paperboards were evaluated. Conclusions obtained were as follows. 4% ${\kappa}$-carrageenan and 5% chitosan showed higher water and oil resistance. 10% sodium alginate, 4% corn zein and 15% polycaprolactone showed high water resistance while no improvement was found on oil resistance. The optimum mixture ratios for the mixed coating agents were 90:10(carboxymethylated starch : ${\kappa}$-carrageenan) and 50:50(carboxymethylated starch : chitosan). Since these mixed coating agents have excellent biodegradability with higher water and oil resistance, these can be used for the environmental-friendly coating agents.

• Journal of Conservation Science
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• v.35 no.4
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• pp.269-277
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• 2019

Seaweed extracts, namely carrageenan obtained from Grateloupia elliptica and algin obtained from Laminaria, were employed as adhesive agents to synthesize solid adhesives for paper. Carrageenan from Grateloupia elliptica with the highest adhesive strength and lgin from Laminaria with the highest compressive strength was selected. The selected carrageenan and algin were mixed in a ratio of 7:3, and the mixture was employed as an adhesive agent. At a high temperature, sodium stearate(used as a solidifying material) oxidized the seaweed extracts. Consequently, carrageenan and algin were added to the final manufacturing process. The adhesive strength of the final synthesized solid adhesive is found to be 3.02 MPa and the compressive strength is found to be 30.5 N. Compared to the adhesive strength (2.95 MPa) and compressive strength (30.11 N) of commercial solid adhesives, the obtained results indicate superior adhesion characteristics. Furthermore, the proposed adhesive is environment-friendly because the presence of volatile organic compounds, formaldehyde, and heavy metals(such as chromium, lead, and cadmium) were not detected. Moreover, when used, the flatness of paper was twice that of commercial solid paper adhesives. Hence, the proposed adhesive can provide excellent adhesion, stability, and usability.

• Molecules and Cells
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• v.27 no.4
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• pp.417-422
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• 2009

Lipoxygenase (LO) metabolites are generated in inflamed tissues. However, it is unclear whether the inhibition of the LO activity regulates the expression of c-Fos protein, a pain marker in the spinal cord. Here we used a carrageenan-induced inflammation model to examine the role of LO in the development of c-Fos expression. Intradermally injected carrageenan caused elevated number of cells exhibiting Fos-like immunoreactivity (Fos-LI) in the spinal dorsal horn, and decreased the thermal and mechanical threshold in Hargreaves and von Frey tests. Pretreatment with an inhibitor of phospholipase A2, that generates the LO substrate, prior to the carrageenan injection significantly reduced the number of Fos-(+) cells. A general LO inhibitor NDGA, a 5-LO inhibitor AA-861 and a 12-LO inhibitor baicalein also exhibited the similar effects. Moreover, the LO inhibitors suppressed carrageenan-induced thermal and mechanical hyperalgesic behaviors, which inidcates that the changes in Fos expression correlates with those in the nociceptive behaviors in the inflamed rats. LO products are endogenous TRPV1 activators and pretreatment with BCTC, a TRPV1 antagonist inhibited the thermal but not the mechanical hypersensitivity. Overall, our results from the Fos-LI and behavior tests suggest that LO products released from inflamed tissues contribute to nociception during carrageenan-induced inflammation, indicating that the LO pathway is a possible target for modulating inflammatory pain.

• Journal of Pharmacopuncture
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• v.7 no.3
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• pp.89-98
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• 2004

This study was designed to check of Scolopendra subspinipes multilans Herb-Acupucture on effect of anti-inflammtory function, anti-febrile function and analgestic function in carrageenan-induced arthritic rat. Each of 8 rat were classified into control, sample group. Control group were inject by normal saline and Sample group were injected by Scolopendra subspinipes multilans. Herb-Acupuncture. After elicitating edema and inflammation of Sprgue Dawely(SD) rats by injection of 1% Carrageenan 0.1ml, then the rate of increase of paw edema, CRP, ESR, WBC were checked and rectal-temperature, topical temperature was checked about anti-febrile. writhing syndrome was checked about analgesic. The results were as follows 1. In the sample group, the rate of increase of paw edema was significantly decreased as compared with thatof control group(P<0.05) 2. In the sample group, the rectal-temperature was non-significantly decreased as compared with that of control group (P<0.05) 3. In the sample group, CRP and WBC was significantly decreased as compared with that of control group, but ESR was not.(P<0.05) 4. In the sample group, opical-temperature was significantly decreased as compared with that of control group (P<0.05) 5. In the sample group, analgestic function was not sigiflcntly effected as compared with that of control group(P<0.05) According to the above result, it can be concluded Scolopendra subspinipes multilans Herb-Acupucture showed the treatment effects on the artifical arthritis resulted from carrageenan in rat and it is suggested that more interest and study in the mechanism and clinical use were needed.

• Advances in Traditional Medicine
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• v.7 no.5
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• pp.569-572
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• 2008

The root of Astragalus membranaceous (AM) has been used to treat edema and arthritis in the traditional Korean medicine. To elucidate the anti-inflammatory and anti-nociceptive effects of ethanol extract of AM, the carrageenan-induced paw edema using a plethysmometer and thermal hypersensitivity using the plantar test were measured. Ibuprofen was used as a control drug. Pretreatment with AM (400 mg/kg p.o.) significantly reduced paw edema, compared to the carrageenan-treated rats. In the plantar test, the thermal withdrawal latency in AM-treated group was significantly increased than the carrageenan-treated group. The results indicate that AM could have be the anti-inflammatory and anti-nociceptive properties.

• Journal of Microbiology and Biotechnology
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• v.26 no.2
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• pp.255-262
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• 2016

The carrageenan-degrading marine bacterium Vibrio sp. strain NJ-2 was isolated from rotten red algae, and κ-carrageenase with high activity was purified from the culture supernatant. The purified enzyme with molecular mass of 33 kDa showed the maximal activity of 937 U/mg at 40℃ and pH 8.0. It maintained 80% of total activity below 40℃ and between pH 6.0 and 10.0. The kinetics experiment showed the K_m and V_max values were 2.54 g/ml and 138.89 mmol/min/mg, respectively. The thin layer chromatography and ESI-MS analysis of hydrolysates indicated that the enzyme can endolytically depolymerize the κ-carrageenan into oligosaccharides with degrees of depolymerization of 2-8. Owing to its high activity, it could be a valuable tool to produce κ-carrageenan oligosaccharides with various biological activities.

• The Journal of Korean Medicine
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• v.29 no.2
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• pp.32-40
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• 2008

Background: Angelica dahurica has been used in various clinical cases. Its taste is hot and its property is warm, dry and nonpoisonous. Its efficacy is to remove wind-damp, cure swelling and edema, exhaust pus, stop itching, rhinitis and leukorrhea. Object: To test through experiment Angelica dahurica's analgesic and anti-inflammatory efficacy. Method: Inject acetic acid as a pain-inducing substance to the mice and measure visceral pain bywrithing reflex. Inject carrageenan that is an edema-inducing substance to the rat's paw and measure volume of edema. Take thermal pain to mice with plantar test and measure paw withdrawal latency. Normal group is non Angelica dahurica-treated group and treated group is Angelica dahurica-treated group. Results: In acetic acid-induced visceral model, treatment with Angelica dahurica suppressed writhing reflex significantlyand dose-dependently. In carrageenan-induced paw edema model, treatment with Angelica dahurica suppressed carrageenan-induced paw edema. In plantar test model, no significant effect on the withdrawal latency of thermal stimulation-induced nociception was observed. Conclusion: Angelica dahurica has analgesic and anti-inflammatory efficacy.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.449-455
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• 2017

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.