두유겔의 유변학적 성질에 대한 카라기난 및 GDL 첨가 효과

홍순택 ( Hong Sun Taeg ) 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.3

Evaluating the Immunological Adjuvant Activities of Carrageenan and Degraded Carrageenan

Ji-Hun Park(박지훈),Tae-Saeng Choi(최태생) 한국생명과학회 2018 생명과학회지 Vol.28 No.9

Carrageena은 전세계적으로 안전한 식품첨가물로 승인되어 오랜 기간 다양한 식품, 기타 가공품에 사용되어지고 있다. 다른 한편으로, 이 Carrageenan은 동물 실험에서 염증 유도 물질로 확인되어 염증 유발 실험에 현재까지도 매우 빈번히 사용 되고 있다. 또한 이 Carrageenan을 고온과 강산에서 처리하여 부분적으로 분해한 degraded Carrageenan은 염증 유도 능이 Carrageenan 보다 더 강한 것으로 알려져 있다. 면역 보강제의 중요한 특성 가운데 하나는 선천면역(대표적으로 염증반응)의 활성화 인 것이 잘 알려져 있다. 그러나 현재까지 Carrageenan이나 degraded Carrageenan의 면역 보강제로서의 효과에 관하여 상세한 비교 연구는 수행되어 지지 않았다. 본 연구의 목적은 Carrageenan과 degraded Carrageenan의 면역 보강제로서의 효과를 비교 분석하는데 있다. 실험 동물은 마우스를 사용하였으며, 난 알부민을 항원으로, 피하면역을 수행하여 각각의 면역 보강제 효과를 항체 형성 정도로 조사하였다. Carrageenan이나 degraded Carrageenan 모두 항원 단독으로 면역한 것과 비교할 때 유의적으로 높은 IgG 생성 능을 보였다. 추가적으로 항원 특이적 IgG1과 IgG2a를 조사한 결과, 이들 Carrageenan, degraded Carrageenan은 본 실험에서 양성 대조 군으로 사용한 보강제, Complete Freund`s adjuvant와 비교 할 때 IgG2a 보다는 IgG1 생성 능이 높게 유도되는 것이 확인되었다. 이들 결과를 종합하면 염증유발 능이 보다 강한 degraded carrageenan의 면역 보강제 효과는 carrageenan과 유사한 정도로 확인되었으며, 이들 모두 IgG2 보다는 IgG1 생성 효과가 강한 것으로 나타났다. Carrageenan (CGN) has been used as a safe food additive for several decades. CGN has also been widely used to induce inflammation in various animal models. Likewise, degraded CGN (dCGN), which is produced by subjecting CGN to acid hydrolysis, also induces inflammation and does so more effectively than CGN. One of the most important characteristics of an immunological adjuvant is its ability to activate innate immunity. The immune-adjuvant effects of CGN and dCGN have not yet been studied in detail. The purpose of this study was to evaluate the immunological adjuvant activities of both CGN and dCGN, which was done by comparing the levels of an ovalbumin (OVA)-specific antibody after treatment with OVA in the absence or presence of CGN or dCGN in plasma from immunized mice. CGN and dCGN showed similar levels of adjuvant activity, as evidenced by increased antibody titer. Specifically, both CGN and dCGN significantly increased the levels of OVA-specific IgG, IgG1, and IgG2a antibodies in the plasma as compared with OVA alone (the control). However, compared to the positive control (Freund’s adjuvant), both CGN and dCGN caused greater increases in IgG1 than in IgG2a. These results suggest that CGN and dCGN have similar adjuvant activities and produce more IgG1 antibodies than IgG2a.

유착방지제의 응용을 위한 가시광 경화형 Carrageenan 유도체의 제조

김재원(Jae-Won Kim),김은혜(Eun-Hye Kim),한가득(Ga-Dug Han),노승현(Seung-Hyun Noh),김신웅(Shin-Woong Kim),최창순(Chang-sun Choi),나재운(Jae-woon Nah),김태연(Tae-Yeon Kim),손태일(Tae-Il Son) 한국고분자학회 2018 폴리머 Vol.42 No.3

유착방지제를 개발하기 위해 천연고분자인 K-Carrageenan을 이용하여 가시광 경화형 carrageenan 유도체(FCm-Carrageenan)를 제조하였다. Carrageenan은 생분해성, 생체적합성 등과 같은 특성을 가진 천연고분자이다. Riboflavin은 무독성, 생체적합성을 가지는 천연 광개시제이다. Riboflavin은 가시광 경화형 carrageenan 유도체에 광경화를 유도한다. ¹H NMR(proton nuclear magnetic resonance), GPC(gel permeation chromatography) 분석을 통하여 F-Cm-Carrageenan이 제조된 것을 확인하였으며 가시광 조사시간에 따른 광경화 정도를 판단하기 위해서 광경화실험을 진행하였다. 또한 유착방지제로 응용가능 여부를 판단하기 위해서 세포독성 실험, 유착방지 실험, 세포투과 실험을 진행하였다. 따라서 가시광 경화형 carrageenan 유도체는 새로운 형태의 유착방지제로서 응용될 수 있다고 사료된다. To develop anti-adhesion agent using photo-reaction, visible light curable carrageenan derivatives (F-Cm-Carrageenan) was prepared by using K-Carrageenan which is natural polymer. Carrageenan is a natural polymer having properties such as bio-degradability and bio-compatibility. Riboflavin is a non-toxic, bio-compatible natural photo-initiator. Riboflavin induces photo-crosslinking in visible light-curing carrageenan derivatives. ¹H NMR (proton nuclear magnetic resonance) and GPC (gel permeation chromatography) analysis were conducted to confirm that F-Cm-Carrageenan was prepared. Photo-curing test was conducted to determine the degree of photo-curing with visible light irradiation time. To evaluate the applicability as an anti-adhesion agent, cytotoxicity test, anti-adhesion test and cell penetration test were conducted. Therefore, it is considered that the visible light curable carrageenan derivatives can be applied as a new type of anti-adhesion agent.

Tichocarpus crinitus로부터 추출한 다당류의 특성

홍미선,김용환,Irina M. Yermak 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.1

Russia 연안에서 채취한 홍조류인 Tichocarpus crinitus로부터 열수 추출한 KCl-insoluble carrageenan의 수율은 17.1%, KCl-soluble carrageenan의 수율은 3.52%였다. KCl-insoluble carrageenan의 경우 total sulfate 18.06%, protein 5.61%, K^+ 3.51%, Na^+ 0.49%, Ca^2+ 1.66%, galactose 54.26%, xylose 4.68%, glucose, mannose가 소량(0.1% 미만)검출되었고, KCl-soluble carrageenan의 경우 total sulfate 24.06%, protein 5.20%, K^+ 5.32%, Na^+ 0.61%, Ca^2+ 2.80%, galactose 33.54%, xylose 5.48%, mannose 4.32%, glucose가 소량(0.1% 미만) 검출되었다. FT-IR spectroscopy 측정 결과 KCl-insoluble carrageenan은 κ-carrageenan으로, KCl-soluble carrageenan은 λ-carrageenan이 주를 이루는 λ, ι-혼합형 carrageenan으로 나타났다. KCl-insoluble carrageenan과 KCl-soluble carrageenan 수용액의 점도는 열 안정성 측정 결과 두 가지 획분 모두 90℃에서 1시간 정도까지도 안정한 것으로 나타났다. KCl-insoluble carrageenan의 경우는 K^+ 첨가에 이하여 두 배 정도까지의 점도 증가를 나타내었으나 Ca^2+ 첨가에 의한 경우와 KCl-soluble carrageenan에 대하여 K^+ 및 Ca^2+을 첨가한 경우 모두 점도에 영향을 미치지 않았다. 산, 알칼리에 대한 안정성을 조사한 결과 두 가지 시료 모두 알칼리 존재에서는 안정하나 산의 존재에서는 급격한 안정성의 저하를 나타내었다. 이와 같은 결과로 볼 때 Tichocarpus crinitus로부터 열수 추출한 κ-carrageenan으로 판단되는 KCl-insoluble carrageenan은 KCl-soluble carrageenan과 함께 식품첨가물로 이용시 겔화제보다는 점도증진제로 이용이 기대된다. Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia an August, 1996. One is KCl-insoluble carrageenan and another is KCl-soluble carrageenan. The yield of KCl-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K^+, 0.49% Na^+, 1.66% Ca^2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KCl-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K^+, 0.16% Na^+, 2.80% Ca^2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KCl-insoluble carrageenan was kappa-type carrageenan and that KCl-soluble carrageenan was lambda, iota hybrid-type carrageenan. KCl-insoluble carrageenan was very weakly formation the gel compared with KCl-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 90℃, 1 hr. The viscosity of the solution of KCl-insoluble carrageenan was increased to about two folds by K^+, but ws not changed by Ca^2+. The viscosity of the solution of KCl-soluble carrageenan was reduced by K^+ and Ca^2+. The viscosity of the solution of KCl-soluble carrageenan was reduced by K^+ and Ca^2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.

카라기난 첨가 수리미 혼합물의 냉장 저장 중 특성 변화

한현수,우가은,김수형,박예린,강유석,박정철,서훈서,최예희,정행순,황혜지,이가혜,안동현 한국수산과학회 2022 한국수산과학회지 Vol.55 No.5

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0–3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

개 정액의 냉동보존 시 k-Carrageenan이 정자 성상에 미치는 영향

김은지,NABEEL ABDELBAGI HA MAD TALHA,전유별,유일정 사단법인 한국동물생명공학회 2019 한국동물생명공학회지 Vol.34 No.1

This study was conducted to find out the effect that κ-Carrageenan has on the properties of dog sperm when it was added to the cryoprotectant. Extender basically was contained 1.21 g Trizma base, 0.67 g citric acid, 0.4 g glucose, 0.03 g penicillin G, 0.05 g streptomycin sulfate. Extender1 was added with 0.1%, 0.2%, 0.3%, and 0.5% carrageenan, while extender2 was supplemented with glycerol. After freezing-thawing, the motility, viability, acrosome integrity, apoptosis, and ROS (reactive oxygen specifications) of sperm were measured to analyze the effects of the supplementation of carrageenan. Total Motile (TM), Rapid Progressive Motile (RPM), Medium Progressive Motile (MPM), and Immotile were measured through the CASA system after thawing in 37 degree water. Extender with 0.2% κ-carrageenan (64.26 ± 0.49) was significantly higher than control (40.24 ± 8.27) (p < 0.05). RPMs of extender with 0.1%, 0.2% κ-carrageenan (57.64 ± 6.34, 56.47 ± 1.35) were significantly higher than the other groups (p < 0.05). Acrosome integrity was measured by dyeing to PSA-FITC with an epifluorescence microscope. Normal acrosome ratio of extender with 0.5% κ-carrageenan (61 ± 8.03) was higher than the other groups (p < 0.05). Apoptosis was measured with a FACSCalibur flow cytometer using FITC (FITC Annexin V Apoptosis Detection Kit). Treated groups of κ-carrageenan of 0.1% (0.81 ± 0.05), 0.2% (0.85 ± 0.05) were significantly higer (p < 0.05) than control. Modified SYBR/PI staining was used for determination of viability and DCF staining was used for evaluation of ROS. Viability and ROS were not significantly different from other groups. In conclusion, adding a certain concentration of carrageenan to the extender of cryopreservation, carrageenan contributes to the improvement of the sperm motility, acrosome integrity and prevention of apoptosis.

개 정액의 냉동보존 시 κ-Carrageenan이 정자 성상에 미치는 영향

김은지,전유별,유일정,Kim, Eun-Ji,Talha, Nabeel A.H.,Jeon, Yu-Byeol,Yu, Il-Jeoung 한국동물생명공학회 2019 한국동물생명공학회지 Vol.34 No.1

This study was conducted to find out the effect that ${\kappa}-Carrageenan$ has on the properties of dog sperm when it was added to the cryoprotectant. Extender basically was contained 1.21 g Trizma base, 0.67 g citric acid, 0.4 g glucose, 0.03 g penicillin G, 0.05 g streptomycin sulfate. Extender1 was added with 0.1%, 0.2%, 0.3%, and 0.5% carrageenan, while extender2 was supplemented with glycerol. After freezing-thawing, the motility, viability, acrosome integrity, apoptosis, and ROS (reactive oxygen specifications) of sperm were measured to analyze the effects of the supplementation of carrageenan. Total Motile (TM), Rapid Progressive Motile (RPM), Medium Progressive Motile (MPM), and Immotile were measured through the CASA system after thawing in 37 degree water. Extender with 0.2% ${\kappa}-carrageenan$ ($64.26{\pm}0.49$) was significantly higher than control ($40.24{\pm}8.27$) (p < 0.05). RPMs of extender with 0.1%, 0.2% ${\kappa}-carrageenan$ ($57.64{\pm}6.34$, $56.47{\pm}1.35$) were significantly higher than the other groups (p < 0.05). Acrosome integrity was measured by dyeing to PSA-FITC with an epifluorescence microscope. Normal acrosome ratio of extender with 0.5% ${\kappa}-carrageenan$ ($61{\pm}8.03$) was higher than the other groups (p < 0.05). Apoptosis was measured with a FACSCalibur flow cytometer using FITC (FITC Annexin V Apoptosis Detection Kit). Treated groups of ${\kappa}-carrageenan$ of 0.1% ($0.81{\pm}0.05$), 0.2% ($0.85{\pm}0.05$) were significantly higer (p < 0.05) than control. Modified SYBR/PI staining was used for determination of viability and DCF staining was used for evaluation of ROS. Viability and ROS were not significantly different from other groups. In conclusion, adding a certain concentration of carrageenan to the extender of cryopreservation, carrageenan contributes to the improvement of the sperm motility, acrosome integrity and prevention of apoptosis.

Carrageenan-based hydrogels and films: Effect of ZnO and CuO nanoparticles on the physical, mechanical, and antimicrobial properties

Oun, Ahmed A.,Rhim, Jong-Whan Elsevier 2017 Food hydrocolloids Vol.67 No.-

<P><B>Abstract</B></P> <P>Carrageenan-based functional hydrogels and dry films were prepared by blending with metallic nanoparticles such as zinc oxide (ZnO), copper oxide (CuO) NPs, and their combination. Addition of KCl as a cross-linking agent increased the gel strength of carrageenan-based hydrogels. The neat carrageenan hydrogels were transparent, but they became translucent when the metallic nanoparticles were incorporated. Dried hydrogel films were flexible and free-standing. Transmission of UV light of the carrageenan-based films decreased remarkably when metallic NPs were incorporated. The swelling ratio (SR) of carrageenan films with or without cross-linker were 2980% and 2665%, respectively, however, it increased up to 3535% when ZnONPs were incorporated. The carrageenan-based hydrogel films with metallic nanoparticles exhibited strong antibacterial activity against food-bourne pathogenic bacteria, <I>Escherichia coli</I>, and <I>Listeria monocytogenes</I>. The ZnONPs incorporated hydrogel films exhibited higher mechanical, UV-screening, water holding, thermal stability, and antimicrobial properties than the CuONPs incorporated ones. The nanocomposite hydrogels or films have a high potential for the application in the biomedical, cosmetic, and active food packaging areas.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Carrageenan-based hydrogels and films were prepared with ZnO and CuONPs. </LI> <LI> Gel strength of hydrogels was increased by incorporation of KCL and NPs. </LI> <LI> Carrageenan/NPs hydrogel films showed antimicrobial and UV-barrier properties. </LI> <LI> Carrageenan/ZnONPs films showed the highest mechanical and antibacterial properties. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

개 정액의 냉동보존 시 k-Carrageenan이 정자 성상에 미치는 영향

김은지,Nabeel A. H. Talha,전유별,유일정 한국동물생명공학회(구 한국동물번식학회) 2019 Journal of Animal Reproduction and Biotechnology Vol.34 No.1

This study was conducted to find out the effect that κ-Carrageenan has on the properties of dog sperm when it was added to the cryoprotectant. Extender basically was contained 1.21 g Trizma base, 0.67 g citric acid, 0.4 g glucose, 0.03 g penicillin G, 0.05 g streptomycin sulfate. Extender1 was added with 0.1%, 0.2%, 0.3%, and 0.5% carrageenan, while extender2 was supplemented with glycerol. After freezing-thawing, the motility, viability, acrosome integrity, apoptosis, and ROS (reactive oxygen specifications) of sperm were measured to analyze the effects of the supplementation of carrageenan. Total Motile (TM), Rapid Progressive Motile (RPM), Medium Progressive Motile (MPM), and Immotile were measured through the CASA system after thawing in 37 degree water. Extender with 0.2% κ-carrageenan (64.26 ± 0.49) was significantly higher than control (40.24 ± 8.27) (p < 0.05). RPMs of extender with 0.1%, 0.2% κ-carrageenan (57.64 ± 6.34, 56.47 ± 1.35) were significantly higher than the other groups (p < 0.05). Acrosome integrity was measured by dyeing to PSA-FITC with an epifluorescence microscope. Normal acrosome ratio of extender with 0.5% κ-carrageenan (61 ± 8.03) was higher than the other groups (p < 0.05). Apoptosis was measured with a FACSCalibur flow cytometer using FITC (FITC Annexin V Apoptosis Detection Kit). Treated groups of κ-carrageenan of 0.1% (0.81 ± 0.05), 0.2% (0.85 ± 0.05) were significantly higer (p < 0.05) than control. Modified SYBR/PI staining was used for determination of viability and DCF staining was used for evaluation of ROS. Viability and ROS were not significantly different from other groups. In conclusion, adding a certain concentration of carrageenan to the extender of cryopreservation, carrageenan contributes to the improvement of the sperm motility, acrosome integrity and prevention of apoptosis.

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

( Se-myung Kim ),( Tae-kyung Kim ),( Su-kyung Ku ),( Min Jung Kim ),( Samooel Jung ),( Hae In Yong ),( Yun-sang Choi ) 한국축산학회(구 한국동물자원과학회) 2020 한국축산학회지 Vol.62 No.4

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.