YAKHAK HOEJI (약학회지)

The Pharmaceutical Society of Korea (대한약학회)
권호 표지

Rheological Property and Adjuvant Effect of l-Carrageenan

l-카라기난의 유동학적 성질과 어쥬번트 효과

  • Published : 2002.02.01
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Abstract

The present study investigated the rheological properties and adjuvant activity of IgG production of ι-Carrageenan prepared using two different methods . incubation at 37.4$^{\circ}C$ after either being heated or not being heated int 6$0^{\circ}C$ for 10 minutes. The carrageenan exhibited plastic flow with thixotropy in both cases, but the viscosity of the sample that had been heated was significantly higher. C57BL/6 mice were then immunized intraperitoneally with either of the carrageenans containing protein antigens. The maximum adjuvant effect was found when using the nonheated carrageenan, especially in term of IgG2a, IgG2b, and IgG3 production. In contrast, IgG1 antibody production was the same far both types of carrageenan. furthermore, when administered oral1y, neither type of carrageenan resulted in the production of any antibodies.

Keywords

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