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Rheological Property and Adjuvant Effect of l-Carrageenan  

김하형 (중앙대학교 약학대학)
김범수 (중앙대학교 약학대학)
이광재 (중앙대학교 약학대학)
이종혁 (중앙대학교 약학대학)
조두현 (중앙대학교 약학대학)
김윤중 (중앙대학교 약학대학)
정병욱 (중앙대학교 약학대학)
Publication Information
YAKHAK HOEJI / v.46, no.1, 2002 , pp. 6-10 More about this Journal
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
Carrageenan; viscosity; rheological property; IgG production.;
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Times Cited By KSCI : 1  (Citation Analysis)
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