• 한국식품과학회지
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• 제35권3호
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• pp.379-385
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• 2003

국내산 몰로키아와 몰로키아 점질추출물인 mucilage가 콜레스테롤 대사에 미치는 효과를 담즙산 흡착능과 콜레스테롤 식이를 투여한 동물실험을 통하여 살펴보았다. In vitro에서 mucilage는 몰로키아 열수추출물에 비해 더 높은 담즙산 흡착능을 나타내었으며, 추출 온도가 높아짐에 따라 흡착능은 증가하는 경향을 보였다. 고 콜레스테롤 식이에 몰로키아 분말과 mucilage를 첨가한 경우 혈장의 총 콜레스테롤 함량은 대조구인 셀룰로오스 첨가군과 유의적인 차이가 나타나지 않았고, triglyceride 함량은 몰로키아 첨가군에서 증가되었으나 HDL-콜레스테롤인 경우는 몰로키아 분말과 mucilage 첨가군에서 유의적으로 증가하였다. 간이 몸무게에 대해 차지하는 비율을 측정해 본 결과, 셀룰로오스 첨가군은 $4.01{\sim}4.31%$이었으나 몰로키아 분말 섭취군에서는 $3.74{\sim}3.84%$, mucilage 첨가군에서는 $3.40{\sim}3.45%$의 낮은 값을 보여 몰로키아의 섭취로 간의 지질 침착이 어느 정도 억제될 수 있음을 나타내었다. 간에서의 중성 지방 농도는 셀룰로오스 군에 비해서 몰로키아 분말과 mucilage 첨가군이, 콜레스테롤 함량은 몰로키아 10% 첨가군에서, triglyceride는 mucilage 10% 첨가군에서 유의적으로 감소되었다. 변으로의 콜레스테롤 배설량은 몰로키아 분말 첨가군이 가장 높았고 mucilage 첨가군도 셀룰로오스군 보다 유의적으로 높았으며 triglyceride는 5% 수준에서는 mucilage 첨가 군이 매우 높았으나 10% 첨가시에는 처리구 간의 유의적인 차이는 보이지 않았다.

• 한국식품과학회지
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• 제34권5호
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• pp.757-761
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• 2002

국내산 몰로키아 잎의 영양성분 및 이로부터 얻은 점질성물질(mucilage)의 이화학적 특성을 조사하였다. 몰로키아 잎은 식이섬유 37.4%, 단백질 24.4%로서 주종을 차지하였고 칼슘의 함량 역시 2,000 mg% 이상으로 대단히 높았으며 비타민 A와 C의 함량은 각각 79 mg%, 39.96 mg%를 차지하였다. 추출온도별 mucilage의 수율은 $50^{\circ}C$에서 가장 높은 8.05%을 나타냈으며 단백질의 총당에 대한 비율이 $50^{\circ}C$의 57.6%에서 $80^{\circ}C$의 38.9%로 점차 낮아지는 경향이 나타냈다. Mucilage의 총 폴리페놀 함량은 몰로키아 잎 보다 낮은 1,800mg%정도이지만 잎의 50% 정도에 달하였다. Mucilage를 구성하는 아미노산의 조성을 분석한 결과 glutamine과 glutamic acid의 함량이 가장 높았고 다음으로 glycine, alanine, aspartic acid의 순 이었다. Sepharose CL-2B column $(3.2{\times}95\;cm)$을 사용하여 mucilage의 다당획분을 조사한 결과 대부분 분자량은 $40,000{\sim}500,000$ dalton정도의 크기를 나타내었으며 50,000 dalton 이하의 것도 일부 존재하는 것으로 나타났다.

• 한국응용과학기술학회지
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• 제19권4호
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• pp.320-326
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• 2002

Natto, one of Japanese traditional food is made from steamed whole soybeans fermented with Bacillus natto. In this study, the effects of Natto mucilage- feeding on griwth, organ weight and serum nitrogen compounds of rats were investigated. Male rats in Sprague-Dawley strain were fed on basal diets supplemented with aqueous Natto mucilage of several percentages for 10 weeks. Natto mucilage had no significant effects on the body and organ weights. The levels of GOT, GPT, LDH. and total bilirubin in serum of rats fed Natto mucilage diets were significantly lower than those in the control group ' The levels of total protein and albumin were higher than those in the control group. The level of calcium in serum indicates a growing tendency. but creatinine, uric acid, and BUN had declining. And the most component of free am1no acids in Natto mucilage were glutamin acid.

• Journal of Applied Biological Chemistry
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• 제50권4호
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• pp.221-226
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• 2007

The high molecular-weight mucilage extracted and purified from cactus fruit of Opuntia ficus-indica var. Saboten was degraded by the cell-free culture filtrate of a fungus isolated from soil. TLC analysis of the polymeric mucilage after incubation with the fungal culture filtrate confirmed its degradation. When the degradation products were tested for their qualitative reactions with ninhydrin and phenol-sulfuric acid, only phenol-sulfuric acid gave positive development, and ninhydrin did not show any observable color reaction. This coloring reaction suggested the presence of a carbohydrate without an amino group within the mucilage. Analyses by HPLC and liquid gel permeation chromatography on sephadex G-100 also provided additional information on degradation of the mucilage by the fungal culture filtrate. The sequences of ITS-5.8S rDNA from the fungal isolate that was cultivated for the preparation of mucilage-degrading enzyme showed 99% similarity to those of Pestalotiopsis aquatica.

• 한국식품영양과학회지
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• 제27권5호
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• pp.821-826
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• 1998

Functional properties of mucilage and pigment extracted from Opuntia ficus-indica var. saboten were determined at various temperatures, pHs and alcohol concentrations. The crude mucilage extracted from pickly pear showed pH 4.2, 0.14% total acidity and 8.1% total soluble solid content(w/w, wet basis). Polysaccharide was purified from mucilage extract by isopropanol precipitation. Intrinsic viscosity of polysaccharide was 18.1dl/g and decreased with increasing KCl concentration. Relative viscosity and color stability of mucilage extract were determined with capillary viscometer and spectrophotometer at 534nm, respectively. In additions of 1~20%(v/v) ethanol, the red pigment of mucilage extract was very stable, but relative viscosity, increased gradually. For heating above 7$0^{\circ}C$, the stability of red pigment decreased drastically, but rheological property of mucilage was not changed. During storage, the red pigment was extremely unstable at above pH 8.3. At both pH 3.0 and pH 4.2, the red pigment was the most stable at 4$^{\circ}C$ for 18 days. In the case of storage at 37$^{\circ}C$, pigment of mucilage extract at pH 3.0 was destroyed more quickly than that at pH 4.2. Natural mucilage extract(pH 4.2) showed the good stability of red pigment at 3$0^{\circ}C$ for 10 days.

• KSBB Journal
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• 제13권5호
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• pp.540-546
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• 1998

For the purpose of screening the functionality in aloe, the mucilage from Aloe vera Linne was prepared by extraction of mucilaginous parenchyma with ethanol followed homogenation, filtration and centrifigation. Flocculability of this mucilage from Aloe vera L. was investigated and the identification fro flocculating active materials were carried out. The mucilage exhibited an excellent flocculability for 1% bentonite and 5,000 ppm kaolin suspensions. The good correlations between mucilage volume(concentration) and flocculability for 1% bentonite suspension were obtained. The flocculated volume or flocculation rate was affected depending upon the degrees of processing such as a heat treatment and purification. A major component showing the flocculaing activity was considered as a highly polymerized polysaccharide having flocculating activity was about 1,000,000 daltons.

• Food Science and Biotechnology
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• 제16권5호
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• pp.722-727
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• 2007

Mucilage containing ${\gamma}-polyglutamic$ acid (PGA) was efficiently generated by the solid-state fermentation (SSF) of soybean grit by Bacillus firmus NA-1. B. firmus NA-1 was shown to be a glutamate-dependent strain for PGA production. The SSF of soybean grit was optimized in order to produce mucilage with a fortification of 5% glutamate, resulting in higher levels of mucilage production (6.14%) and a higher consistency index ($1.1\;Pa\;sec^n$). The sticky mucilage was comprised of 38% PGA, 7% levan, and some biopolymers. With regard to the viscoelastic properties of the mucilage solution, the viscous modulus (G") obtained from soybean grit fortified with 5% glutamate was approximately 64 times higher titan that of the mucilage solution obtained without glutamate. Although the addition of glutamate in the SSF of soybean grit influenced the rate of PGA production, the molecular weight of PGA remained unaltered, and was detected in a range between 1,400-1,440 kDa.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2011년도 춘계학술발표회 논문집
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• pp.271-277
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• 2011

Hanji(Korean traditional paper) is made from bark of paper mulberry(Broussonetia kazinoki). For a long time, Hanji has been used in various fields, such as paintings, printing paper, as specialty paper. The utilization of Hanji will become more and more diverse. One of the characteristic properties of Hanji is a long life time comparing to western paper. The mucilage which must be used in Hanji manufacturing should effect the conservation properties of Hanji. The effectiveness of the mucilage in aging of Hanji was evaluated in this paper. Strength properties of thermal aged Hanji made with synthetic mucilage decreased more slowly than those of Hanji made with natural mucilage. As prolonged aging time, all Hanji made mucilage increased oxidation index. But, Hanji made with PAM was most stable in oxidation of cellulose.

• Applied Microscopy
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• 제51권
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• pp.15.1-15.2
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• 2021

Puccinia miscanthi teliospores were observed on the leaf surface of Miscanthus sinensis using a field emission scanning electron microscope. Details of teliospore mucilage could be visualized through the axial imaging of secondary electrons for a better understanding of pathogen behavior in rust diseases.

• 한국응용과학기술학회지
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• 제19권1호
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• pp.63-67
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• 2002

Natto is a Japanese traditional food made from whole soybeans by the fermentation of Bacillus natto. The purpose of this study was to investigate the effect of Natto mucilage on lipid metabolism in rats. The levels of total cholesterol, LDL-cholesterol and triglyceride in serum of rats fed Natto mucilage diets were lower than those in control rats, but serum HDL-cholesterol and phospholipid were higher than those in control rats. The results indicate that Natto mucilage may have more beneficial roles in lipid metablism because it decreased serum cholesterol and increased bilirubin excretion.