• Toxicological Research
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• 제25권1호
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• pp.51-58
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• 2009

Carrageenan is a naturally-occurring sulfated polygalactan which has been widely used in the dairy industry and a gelling agent in non-dairy products. In this study, four short-term in vitro genotoxicity assays were investigated to evaluate the potential genotoxic effects of carrageenan. The mutagenicity of carrageenan was evaluated up to a maximum dose of 5 mg/plate in Ames test. There was no increase in the number of revertant colonies compared to its negative control at any dose in all of strains tested. To assess clastogenic effect, the in vitro chromosomal aberration assay was performed using Chinese hamster lung cells. Carrageenan was not considered to be clastogenic in this assay at up to the highest feasible concentration which could be evaluated. The in vitro comet assay and micronucleus test results obtained on L5178Y cells also revealed that carrageenan has no genotoxicity potential, although there was a marginal increase in micronuclei frequencies and DNA damage in the respective micronucleus and comet assays. Taken together, our results indicate that carrageenan was not genotoxic based on four in vitro genotoxicity results.

• 한국식생활문화학회지
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• 제24권5호
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• 한국식생활문화학회지
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• 제23권4호
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• 한국식품영양과학회지
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• 제36권7호
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• pp.902-907
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• 2007

감마선 조사가 alginic acid와 ${\lambda}$-carrageenan의 물리적 특성 변화에 미치는 영향을 알아보기 위해 3, 5, 7, 10, 20, 100 kGy의 감마선을 alginic acid와 ${\lambda}$-carrageenan 용액에 조사하여 분자량, 점도, 색도의 변화를 측정하였다. Alginic acid 수용액의 0${\sim}$100 kGy범위의 감마선 처리는 약 1,600 kDa에서 4.5 kDa까지 저분자화를 가져왔고, ${\lambda}$-carrageenan 수용액은 1,300 kDa에서 4.5 KDa까지 분자량이 감소하는 결과를 보였다. 점도 측정 결과 alginic acid의 경우 29.4 cP에서 조사선량에 비례하여 감소하였으며 20 kGy 조사구에서는 1.23 cP로 낮아졌다. ${\lambda}$-Carrageenan은 23.1 cP에서 1.02 cP로 조사선량이 증가할수록 점도는 감소하였다. 명도는 alginic acid는 조사구가 비조사구보다 높게 나타났으며 ${\lambda}$-carrageenan은 높거나 유사하게 나타났다. 적색도는 alginic acid와 ${\lambda}$-carrageenan 모두 선량에 비례하여 감소하였으며, 황색도는 100 kGy 조사구에서 비조사구에 비해 매우 높게 나타났다. 이상의 결과로 alginic acid와 ${\lambda}$-carrageenan 용액에 감마선을 조사할 경우 20 kGy 미만의 저선량에서 조사선량이 증가할수록 분자량과 점도가 유의성있게 감소하였으며, 100 kGy의 고선량 조사를 제외하고는 갈변이 일어나지 않아 감마선 조사가 alginic acid와 ${\lambda}$-carrageenan의 저분자화에 매우 유용한 방법으로 사용될 수 있을 것으로 사료된다.

• 생명과학회지
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• 제9권4호
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• pp.423-429
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• 1999

Carrageenan oligosaccharides prepared from -carrageenan by carrageenase from Pseudomonas alcaligenes. The oligosaccharides showed three spots on TLC and the degree of Polymerization of the C1, C2 and C3 spot were each 9.0$\pm$1.0, 6.0$\pm$1.5 and 2.5$\pm$1.5, respectively. Each hydrolysates and spots-C1, C2, C3-were tested the several functionalities such as antimicrobial activity, anticavity activity and anticoagulant activity. The antimicrobial and anticavity activity of carrageenan hydrolysates and oligosaccharide fractions were very low, but the anticoagulant activity was identified in all samples.

• 생명과학회지
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• 제9권4호
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• pp.414-422
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• 1999

Our works performed for preparation of oligosaccharides from carrageenan, seaweed polysaccharide, and one active strain for carrageenan was isolated from sea water and identified to Pseudomonas alcaligenes. Carrageenan degrading enzyme was purified from the culture fluid of isolated strain-Pseudomonas alcaligenes JCL-43, by DEAE-Cellulose, Sephadex G-100, Q-Sepharose and CM Sepharose CL-6B column chromatography. Two enzyme-F-I, F-II- was identified this purifying process, and the molecular weight of the purified carrageenase were estimated to be 23.6kDa and 30.2kDa, respectively. The optimum pH and temperature for two carrageenase activity were 7.0 and 4$0^{\circ}C$. These enzymes were stable in the pH range of 6.0~7.5 and lower than 5$0^{\circ}C$, and required 1.5% NaCl for optimum activity. And these carragennase were inhibited by metal ions such as Cu2+, Zn2+, Hg2+, but increased by Ba2+ and Ca2+, and showed specificity on -carrageenan.

• 한국미생물·생명공학회지
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• 제24권6호
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• pp.652-656
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• 1996

The 80 strains which produce carrageenan degrading enzyme were isolated from soils, mud, seaweed, marine moluscus and echonodermata samples. Among them, one isolated strain, which showed the highest activity to produce carrageenan degrading enzyme, was used for this study. The isolated strain was identified as Pseudomonas alcaligenes through its morphological, biochemical, and physiological characteristics. The best conditions for enzyme production were 0.7% nutrient broth and 0.2% carrageenan as nitrogen and carbon source, respectively. The optimal pH, NaCl, temperature and culture time for carrageenan degrading enzyme were 7.0, 1.5%, 30* and 96hrs, respectively.

• The Journal of Korean Physical Therapy
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• 제16권2호
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• pp.169-180
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• 2004

The aim of this study was to investigate the effect of TENS on muscle pain induced by carrageenan. Muscle pain was induced in male Sprague-Dowley rats by intra-muscular injection of gastrocnemius with $3\%$ carrageenan. nNOS was measured to assess the effect of TENS on muscle pain induced by Carrageenan. The lumbar enlargement of the spinal cord was removed in different groups of animals 24 h after induction of muscle pain. The level of nNOS mRNA was measured in the lumbar section of the spinal cord using RT-PCT. The expression of nNOS was analyzed in the dorsal horn of the lumbar spinal cord by immunohistochemistry. TENS decreased nNOS immunoreactivity in the dorsal horn of the lumbar spinal cord when compared with controls(p<.05). In RT-PCR, TENS decreased nNOS mRNA level of lumbar spinal cord when compared with controls(p<.05). These results suggested that application of TENS attributed to decrease muscle pain.

• 한국약용작물학회지
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• 제17권6호
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• pp.470-474
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• 2009

Achyrantes japonica (AJ) has been used to treat edema and arthritis in the traditional Korean medicine. To elucidate the anti-inflammatory and anti-nociceptive effects of ethanol extract of AJ, the carrageenan-induced paw edema using a plethysmometer and thermal hypersensitivity using the plantar test were measured. Ibuprofen was used as a control drug. Treatment with AJ (200mg/kg p.o.) significantly reduced paw edema, compared to the carrageenan - treated rats. In the plantar test, the thermal withdrawal latency in AJ - treated group was significantly increased than the carrageenan - treated group. The results indicate that AJ could have be the anti-inflammatory and anti-nociceptive properties.

• 한국포장학회지
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• 제26권3호
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• pp.125-131
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• 2020

Carrageenan-based functional films were prepared by adding two different types of sulfur nanoparticles (SNP) synthesized from sodium thiosulfate (SNPSTS) and elemental sulfur (SNPES). The films were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction spectroscopy (XRD), and thermal gravimetric analysis (TGA). Also, film properties such as UV-visible light transmittance, water contact angle (WCA), water vapor permeability (WVP), mechanical properties, and antibacterial activity were evaluated. SNPs were uniformly dispersed in the carrageenan matrix to form flexible films. The addition of SNP significantly increased the film properties such as water vapor barrier and surface hydrophobicity but did not affect the mechanical properties. The carrageenan/SNP composite film showed some antibacterial activity against foodborne pathogenic bacteria, L. monocytogenes and E. coli.