• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.879-886
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• 1994

This study was carried out to determine, the effects of sodium alginate and cellulose on the plasma lipoportein composition and cholesterol metabolism inrats.Each experimental diet contained 105 sodium alginate and cellulose by weight, respectivley and rats were fed fro 4 weeks. The results obtained were as follows : The feeding of sodium alginate and cellulose decreased total plasma cholesterol slightly . total cholesterol of Chylomicron /VLDL- , LDL-fraction and liver were decreased significantly insodium alginate group. HDL-cholesterol was slightly increased in soidum alginate group. The feeding of sodium alginate significantly lowered plasma , Chylomicron VLDL-, LDL-fraction and liver TG concentrations compared with those fed fiber-free diet . The HMG-CoA reductase activity was not different among diet groups but the lowest activity was observed in sodium alginate group. The feeding of sodium alginate significantly increased fecal cholesterol , TG, and bile acid excretion . In summary , the ingestion of sodium alginate decreased cholesterol and TG concentrations of plasma and liver. This may be explained by the facts that fecal cholesterol, bile acid and TG level were increased significantly in sodium alginate group.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.497-505
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• 2011

The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared 'persimmon calcium alginate beads' and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.392-398
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• 1996

This study was carried out to determine the effects of sodium alginate and cellulose on the cholesterol metabolism in cholesterol-fed rats. Thirty male Sprague-Dawley rats were randomly assigned to three dietary treatments. Rats were fed, ad libitum, diets containing 10% dietary fibers as sodium alginate, cellulose or fiber-free with 1% cholesterol for 4 weeks. The results obtained were as follows: the feeding of sodium alginate with 1% cholesterol induced a significant decrease in plasma cholesterol and TG. The feeding of sodium alginate significantly decreased hepatic total lipids and TG levels, whereas the feeding of sodium alginate significantly increased hepatic HMG-CoA reductase activity. The feeding of sodium alginate and cellulose significantly increased fecal cholesterol and bile acid excretion. The excretion of TG in sodium alginate group, however, was two-fold and four-fold increased compared to cellulose and fiber-free group, respectively. As a result of this study, the ingestion of sodium alginate decreased plasma cholesterol and TG concentrations and liver TG concentration. This may be explained by the facts that fecal cholesterol, bile acid and TG level were increased significantly in sodium alginate group. The increased hepatic HMG-CoA reductase activity by sodium alginate feeding appears to be corresponded to whole-body cholesterol homeostasis.

• Journal of the Korean Chemical Society
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• v.44 no.2
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• pp.109-114
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• 2000

In this study, the optimum analytical condition of Differential pulse Voltammetry for the polymeric Sodium Alginate was studied and its reduction funtional groups were confirmed using Cyclic Vol-tammetry and IR spectroscopy. Optimum conditions were as followed; mercury drop size : medium size, accumulation time : 60sec, accumulation potential : -0.20V vs Ag/AgCl, scan rate : 100mV/sec, supporting electrolyte : 0.10M $NaClO_4$(pH 6.8). After polymeric Sodium Alginate was hydrolized at $100^{\circ}C$ in acidic condition, the current peaks of oligomer were compared with current peak of polymeric Sodium Alginate. In this optimum condition, calibration curve of polymer Sodium Alginate showed good linearity from 0.50ppm to 4.0ppm where as oligomeric Sodium Alginate showed good linearity from 0.05ppm to 0.24ppm.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.336-341
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• 1995

Effect on alginate, pectin and Ca salts on textural properties of whole soybean gel(soygel) was investigated. The soygel was prepared by addition of sodium alginate, pectin and Ca salts into whole soy flour(300 mesh, WSF) suspension followed by through mixing. Addition of sodium alginate or pectin into WSF suspension significantly increased the hardness, adhesiveness and cohesiveness of the gel. The most uniform gel was obtained by $12{\sim}15%$ addition of sodium alginate or pectin, while their mixture rather decreased the textural properties. Sensory evaluation by ranking test for the gels showed that 12% sodium alginate and 0.125g $CaSO_4/g$ WSF produced the most desirable gel in terms of elasticity, uniformity, smoothness and total acceptability, followed by 12% sodium alginate and 0.12g Ca $gluconate-CaSO_4$(50 : 50). From the results, the optimal preparative conditions for soygel were suspension of WSF in 10 times of water(v/w), addition of 12% sodium alginate(w/w of WSF) and 12.5% $CaSO_4$ or Ca $gluconate-CaSO_4$(50 : 50) into WSF suspension followed by gel formation at $4^{\circ}C$.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.2
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• pp.243-257
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• 2003

The purpose of this study was to search the influences of the increase of the contents of sodium alginate in the experimental alginates on the some mechanical properties. 3 commercial alginates were selected for the purpose of comparison of the results of experiments. 7 experimental alginates were manufactured with the rise of contents of sodium alginate from 8.8% to 18.3% with the decrease of contents of diatomaceous earth and with the constant contents of calcium sulfate 12.5%. sodium phosphate 2.2%, zinc fluoride 2.0%. Splitable metal mold with 12.5mm diameter and 20.0mm height was filled with mixed alginate to prepare the cylinder shaped specimens. Strain in compression, elastic recovery, compressive strength were tested using the ISO specification number 1563, alginate impression material. Experimental groups were 7, and 10 specimens were used for each test items and each groups. Following results were obtained ; 1. Strain in compression was decreased with the increase of sodium alginate contents (p=0.0077, r2 = 0.6302). 2. Elastic recovery was decreased with the increase of sodium alginate contents but was not significant(p=0.0639, r2=0.7449). 3. Compressive strength was increased with the increase of sodium alginate contents (p<0.0001, r2 = 0.9617). These results mean that the increase of sodium alginate contents make alginate harder but may result the increased permanent deformation.

• Polymer(Korea)
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• v.37 no.6
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• pp.677-684
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• 2013

Zinc alginate films were prepared by a film maker from sodium alginate solutions of different weight ratios and then they solidified into 3 wt% content $ZnCl_2$ coagulation solution and washed and dried at a $60^{\circ}C$ oven for 20 min. The characteristics were measured by several methods (antimicrobial activity, viscosity, FTIR, TGA, SEM, EDS, contact angle, tensile strength and solubility) and the film properties were investigated. The antimicrobial test showed that the zinc alginate films result in excellent antimicrobial activity in the two strains (Klebsiella pneumonia, Staphylococcus). The surface of zinc alginate film from the solution of 9 wt% sodium alginate showed more uniform shape than any other films and the cross-section were hard and rough when the films were well-solidified by the $ZnCl_2$ solution. The tensile strength of zinc alginate films increased along with the concentration of sodium alginate solution due to the cross-linking, and the initial thermal decomposition temperature increased gradually.

• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.277-284
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• 2002

Lansoprazole, pharmaceutics for acid-related diseases, is unstable in low pH environments and generally coated with enteric polymer to obtain gastroresistance in stomach. Because its storage stability is influenced by acidic substitutes of enteric polymer, alkaline chemicals wεre generally addεd to dosage form as a stabilizer. In this experience, we coated lansoprazole bead with sodium alginate and evaluated the effect of bead size and sodium alginate coating on the storage stability and dissolution profile of lansoprazole. Sodium alginate solution containing lansoprazole was sprayed as a droplet into 3% (w/v) $CaCl_2$ solution and the resultant bead was coated with starch, sodium alginate, and hydroxypropyl methylcellulose phthalate. The content of lansoprazole granule not coated with sodium alginate decreased to 57.96% of initial content when stored at a severe condition for 4 weeks, but that of lansoprazole granule coated with sodium alginate before enteric coating decreased little and as the thickness of sodium alginate film increased, the content of bead didn't decreased for 4 weeks. Sodium alginate film also improved the gastroresistance without much influencing the maximum dissolution rate.

• Journal of Environmental Health Sciences
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• v.12 no.1
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• pp.47-54
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• 1986

The purpose of the study is to determine the effects of sodium alginate on the suppression of organ accumulation of heavy metals were tested by mice. The seventy mice were divided into the control group and the experimental groups. The mice of cadmium group were subdivided into three groups by dose of 10 ppm cadmium group, adding 1% sodium alginate to the diets contaminated with 10 ppm cadmium group and adding 10% sodium alginate to the diets contaminated with 10 ppm cadmium group. The mice of copper group were subdivided into three groups by dose of 10 ppm copper group, adding 1% sodium alginate to the diets contaminated with 10 ppm copper group, and adding 10% sodium alginate to the diets contaminated with 10 ppm copper group. After the series of feeding of twenty-one days, the mice were killed and examined. Organs and feces were removed and analyzed for cadmium and copper amounts. The results obtained were as follows 1. As for average body weight gains, those of control group mice were the highest than heavy metal group and those of adding 10% sodium alginate to the diets contaminated with 10 ppm copper group the lowest. 2. The amount of cadmium accumulated in liver and kidney was higher than blood. The amount of cadmium in organs was higher in cadmium group than adding sodium alginate to the diets contaminated with cadmium group. 3. The amount of copper in liver was the highest, and that of copper in blood was the lowest. 4. The excretion of heavy metals was promotioned by adding 10% sodium alginate to the diets contaminated with 10 ppm heavy metal. ( P < 0.05 ).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.822-826
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• 2007

This study was conducted to determine the effects of a 0.5% sodium alginate eggshell coating, that was applied at two temperatures, 5 and $25^{\circ}C$, by examining the degree of microbial inhibition on the eggshell surface as well as the coating's effects on egg quality during storage. A significant portion of human Salmonella enteritidis infection is traced to food contamination, and eggs are often highly exposed to this type of contamination. The 0.5% sodium alginate coating's effect for inhibiting microbial growth on the eggs, at $25^{\circ}C$ for 7 days, was one hundred thousand times more effective than that of the uncoated eggs. The pH level in eggs increases as the eggs lose $CO_2$ and as the storage temperature increases. We found that the pH of the coated eggs was lower than that of the uncoated eggs. The pH for the uncoated eggs changed from 7.72 to 7.94 over 30 days of storage at $5^{\circ}C$. However, when the eggs were coated with 0.5% sodium alginate, the pH changed from 7.72 to 7.85 over 30 days of storage at $5^{\circ}C$. The Haugh unit was 66.02 for the uncoated eggs and 70.37 for the 0.5% sodium alginate coated eggs after 30 days of storage. The yolk index of the eggs coated with sodium alginate was higher than that of the uncoated eggs after 30 days. These results indicate that a sodium alginate coating on eggs can serve as protection from microbes and is effective in preserving the interior quality of eggs.