• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.226-229
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• 2004

We investigated the comparative effect with different frequency and duration time of electroacupuncture(EA) for suppression of pain. Inflammation was induced by an intraplantar injection of 1 % carrageenan into the right hind paw. Bilateral EA stimulation with 2 Hz, 15 Hz and 120 Hz were delivered at those acupoints corresponding to Zusanli and Sanyinjiao in man via the needles in carrageenan-injected rats. The paw and tail thermal hyperalgesia were measured in 30-minute intervals after carrageenan injection using hot plate and tail flick analgesia meter, respectively. The significant difference was found between the control and any of EA frequencies examined. Especially 2 Hz EA presented more effective inhibitory effects compared with other frequency of EA in tail flick latency. The hyperalgesia induced by carrageenan was strongly inhibited by 2 Hz EA from 5 min post and reached sufficient effects from 20 min post EA treatment. These results suggest that EA treatment might be a useful therapy for mitigation of inflammatory pain.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• Journal of Animal Reproduction and Biotechnology
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• v.34 no.1
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• pp.57-63
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• 2019

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.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.443-445
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.362-364
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• 1995

This study attempted to examine the effect on sensory characteristics$.$and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.33-36
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract. the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.190-194
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• 2001

This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.

• Journal of Acupuncture Research
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• v.20 no.3
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• pp.15-23
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• 2003

Objective : The role of high frequency 120 Hz electroacupuncture(EA) in carrageenan-induced pain was studied by examining the alnalgesic effects, and prostaglandin $E_2(PGE_2)$ levels measurement and spinal N-methyl-D-aspartate(NMDA) receptor expression. Inflammation was induced by an intraplantar injection of 1% carrageenan into the right hind paw. Method : Bilateral EA stimulation with 120 Hz were delivered at those acupoints corresponding to Zusanli and Sanyinjiao in man via the needles for a total of 30 min duration in carrageenan-injected rats. Results : EA stimulation showed significant analgesic effects as measured by analgesy-meter at all time points tested compared with controls. Three hours after carrageenan injection, PGE2 levels were measured by commercial kit. EA significantly inhibited PGE2 production in the right paw. The number of NR1 and NR2A, NMDA receptor, immunoreactive neurons was significantly increased in the superficial dorsal horn(laminae I-II) and nucleus proprius(laminae III-IV) of ipsilateral spinal cord at L4-5. But the number of carrageenan-induced NR1 and NR2A immunoreactive neuron, especially NR1 immunoreaction in the superficial dorsal horn, was reduced by 120 Hz EA stimulation. Conclusions : These results indicate that NMDA receptors may mediate transmission of nociceptive information originating in tissue inflammation of hind paw and high frequency 120 Hz EA stimulation have an alleviating action against local inflammatory pain.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.405-410
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• 2001

Mushroom jellies using extracts of Garnoderma lucidum, Lentinus edodes, Pacilomyces ten tenuipes and Cordyceps militaris were prepared, and Investigated the colors, texture and sensory characteristics of mushroom jellies. G. lucidum jelly mixed 85% mushroom, 10% jujube(Zizyphus jujuba Miller) and 5% hwanggi (Astragaslus membranaceus) extract, L. edodes jelly mixed 80% mushroom, 10% jujube, 5% gamcho( Glycyrrhiza uralensis) and 5% omija (Schizandrae chinensis Ruprecht) extract. and P. tenuipes and C. militaris jelly mixed 85% mushroom. 10% jujube and 5% gamcho extract were most effective in overall acceptability. The Jellying ability of carrageenan was better than other jelling agents. According to increase carrageenan content, color of mushroom Jellies were not effect. however hardness, gumminess and chewiness were increased. Sensory evaluation of mushroom Jellies were most preferable at the 0.6% carrageenan content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.42-46
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• 2003

This research was carried out for searching the treatment conditions of organic acid and heating to prepare oligomers from the carrageenan. The applied treatments were autoclaving, micraowaving, and ultrasonicating with acetate, citrate, lactate, malate, and succinate. Among several physical depolymerization methods, auo-claving treatment was the most effective for hydrolyzing the carrageenan to low molecular compounds such as oligosaccharides. Citrate or malate was the most effective catalyst in hydrolyzing carrageenan to some oligo-saccharides among 5~7 different organic acids. An acceptable autoclaving condition for hydrolyzing carrageenan to oligosaccharides was to treat for 120 min at 110~12$0^{\circ}C$. The maximum depolymerization ratio produced by autoclaving was about 23.0%. The depolymerized carrageenan prepared by autoclaving at 12$0^{\circ}C$ had oligo-saccharides of 5~7 species.