• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.591-596
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• 2011

The present study examined the physical properties of biofilms manufactured from yellowfin tuna Thunnus albacares skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%) than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ${\Delta}E$ and YI (yellowness index) Huntercolor values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal stability of the biofilms was about $270^{\circ}C$ for porcine gelatin biofilm and about $250^{\circ}C$ for yellowfin tuna gelatin biofilm.

• Macromolecular Research
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• v.17 no.7
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• pp.464-468
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• 2009

Gelatin nanoparticles derived from bovine or porcine have been developed as various types of drug delivery system, and they need to be cross-linked to maintain their physicochemical properties in aqueous environments. Although gelatin is a widely used material in pharmaceutical industries, the safety issue of animal-origin gelatins, such as transmissible mad cow disease and anaphylaxis, remains to be solved. The purpose of this study was to prepare type A gelatin (GA) nanoparticles by modified, two-step, desolvation method and compare the toxicity of the resulting GA nanoparticles with recombinant human gelatin (rHG) nanoparticles. The GA nanoparticles were characterized, and drug loading and release pattern were measured. FITC-BSA, a model protein, was efficiently loaded in the nanoparticles and then released in a biphasic and sustained release pattern without an initial burst. In particular, the cell viability of the GA nanoparticles was less than that of the rHG nanoparticles. This finding suggests that rHG nanoparticles should be considered as an alternative to animal-origin gelatin nanoparticles in order to minimize the safety problems.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.419-426
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• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.33-39
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• 2014

This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from $-20^{\circ}C$ to $-50^{\circ}C$) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheric control), 50 and 100 MPa, respectively. The freezing point of gelatin solutions decrease with increasing gelatin concentrations, from $-0.2^{\circ}C$ (10% gelatin) to $-6.7^{\circ}C$ (40% gelatin), while the extent of supercooling did not show any specific trends. The rheological properties of the gelatin indicate that both the storage (G') and loss (G") moduli were steady in the strain amplitude range of 0.1-10%. To characterize gelatin matrices formed by the various freezing methods, the ice crystal sizes which were being determined by the scanning electron microscopy (SEM) are affected by the gelatin concentrations. The ice crystal sizes are affected by gelatin concentrations and freezing temperature, while the size distributions of ice crystals depend on the freezing methods. Smaller ice crystals are being formed with PSF rather than under the atmospheric control where the freezing temperature is above $-40^{\circ}C$. Thus, the results of this study indicate that the PSF processing at a very low freezing temperature ($-50^{\circ}C$) offers a potential advantage over commercial atmospheric freezing points for the formation of small ice crystals.

• Journal of Biomedical Engineering Research
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• v.43 no.1
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• pp.61-70
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• 2022

Natural and synthetic forms of calcium phosphate cement (CPC) have been widely used in bone repair and augmentation. The major challenge of injectable CPC is to deliver the cells without cell death in order to regenerate new bone. The study objective was to investigate for the potential of stem cell-laden gelatin fibers containing injectable, nanocrystalline CPC to function as a delivery system. Gelatin noddle fiber method was developed to delivered cells into nCPC. Experimental groups were prepared by mixing cells with nCPC, mixing cell-laden gelatin fibers with nCPC and mixing cell-laden gelatin fibers containing BMP-2 with nCPC. Media diffusion test was conducted after dissolving the gelatin fibers. SEM examined the generated channels and delivered cell morphology. Fibers mixed with nCPC showed physical setting and hardening within 20 min after injection and showed good shape maintenances. The gelatin fibers mixed nCPC group had several vacant channels generated from the dissolved gelatin. Particularly, proliferation and attachment of the cells were observed inside of the channels. While live cells were not observed in the cell mixed nCPC group, cells delivered with the gelatin fibers into the nCPC showed good viability and increased DNA content with culture. Cell-laden gelatin fiber was a novel method for cell delivery into nCPC without cell damages. Results also indicated the osteogenic differentiation of gelatin fiber delivered cells. We suggest that the cell-laden gelatin fibers mixed with nCPC can be used as an injectable cell delivery vehicle and the addition of BMP-2 to enhances osteogenesis.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.584-590
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• 2011

This study aimed to demonstrate the bioadhesive characteristics of gelatin biofilm to rat skin. The biofilm was manufactured from gelatin extracted from the acetic acid treated-skin of the yellowfin tuna Thunnus albacares. The bioadhesive strength of tuna gelatin biofilm was compared to that of porcine gelatin biofilm. The tuna gelatin biofilm exhibited a higher bioadhesive strength than the porcine gelatin biofilm. Gelatin biofilm was subjected to glutaraldehyde treatment at different concentrations, temperatures and pH in order to improve its bioadhesive strength. Glutaraldehyde treatment improved the bioadhesive strength of gelatin biofilm up to three-fold. The bioadhesive strength of glutaraldehyde treated-biofilm was significantly decreased by application of sodium borohydride.

• Journal of Animal Reproduction and Biotechnology
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• v.38 no.3
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• pp.121-130
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• 2023

Background: Coating a culture plate with molecules that aid in cell adhesion is a technique widely used to produce animal cell cultures. Extracellular matrix (ECM) is known for its efficiency in promoting adhesion, survival, and proliferation of adherent cells. Gelatin, a cost-effective type of ECM, is widely used in animal cell cultures including feeder-free embryonic stem (ES) cells. However, the optimal concentration of gelatin is a point of debate among researchers, with no studies having established the optimal gelatin concentration. Methods: In this study, we coated plastic plates with gelatin in a concentration-dependent manner and assessed Young's modulus using atomic force microscopy (AFM) to investigate the microstructure of the surface of each plastic plate. The adhesion, proliferation, and differentiation of the ESCs were compared and analyzed revealing differences in surface microstructure dependent on coating concentration. Results: According to AFM analysis, there was a clear difference in the microstructure of the surface according to the presence or absence of the gelatin coating, and it was confirmed that there was no difference at a concentration of 0.5% or more. ES cell also confirmed the difference in cell adhesion, proliferation, and differentiation according to the presence or absence of gelatin coating, and also it showed no difference over the concentration of 0.5%. Conclusions: The optimum gelatin-coating for the maintenance and differentiation of ES cells is 0.5%, and the gelatin concentration-mediated microenvironment and ES cell signaling are closely correlated.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.263-268
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• 1997

Gelatin is a high molecular weight polypeptide derived fro mcollgen, theprimary protein component of animal connective tissues, which include bone, skin and tendon. Gelatin is usually produced from two different sources of raw materials (skins or bones) which are processed in two ways(line or acid). According to this pretreatment, gelatin can be divided into elatin type A(acid) and B(lime). The market is essentially driven by thre demand sectors: food, harmaceuticals(capsules) and photography. Although there is some potential threat in the photography sector, the oher tow sectors are well placed for futher growth.