• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.379-384
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• 1998

Biodegradable carrageenan films and carrageenan-coated papers were developed and their characteristics of lipid permeation was investigated for possible substitution of PE-coated papers used in packaging of oily or greasy foods. Both carrageenan coated papers and free carrageenan films were highly resistant to lipid penetration. Among the carrageenans tested, ${\kappa}-carrageenan$ film showed the most resistant followed by ${\lambda}-$ and i-carrageenan films. The resistance to lipid increased as the thickness of ${\kappa}-carrageenan$ layer increased. Carrageenan coated papers with $4\;and\;5\;kg/ream\;(278m^2)$ showed the lipid resistance comparable to that of the PE-coated paper. Free films also showed the same trends of the lipid resistance as the carrageenan coated papers, but the degree of lipid resistance was approximately ten times higher than that of carrageenan coated paper. Degree of lipid penetration of carrageenan films and carrageenan-coated papers increased exponentially against time. ${\kappa}-carrageenan$ coated papers over 4 kg/ream showed to have an adequate lipid barrier property for being utilized for packaging greasy food products.

• Journal of Acupuncture Research
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• v.20 no.3
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• pp.166-176
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• 2003

Objective : The aim of this study is to investigate the anti-inflammatory effects of 15Hz electroacupuncture(EA) on carrageenan-injected rats. Inflammation was induced by an intraplantar injection of 1% carrageenan into the right hind paw. Methods : Bilateral EA stimulation with 15 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: The developing edema was measured 30 minutes interval afer carrageenan injection and 15 Hz EA stimulation presented significant edema inhibition. Three hours after carrageenan injection, prostaglandin $E_2(PGE_2)$ and nitric oxide(NO) levels were measured. The 15Hz EA stimulation significantly inhibited $PGE_2$ and NO production in the right paw. The pro-inflammatory mRNA expression such as cyclooxygenases(COX)-2 and interleukin(IL)-$1{\beta}$ were slightly down-regulated by EA stimulation. The number of COX-2, IL-$1{\beta}$, tumor necrosis factor-${\alpha}$ immunoreactive cells were abundantly observed in paw edema. But these cells were decreased in nmber according to anti-edema effect of 15Hz EA. Conclusions: These results indicate that 15Hz EA stimulation have an alleviation action against carrageenan-induced edema and local inflammation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.607-611
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• 1999

Carrageenan are sulfated polymers containing galactose and anhydrogalctose units, and is used for its gelling, thickening, stabilizing, emulsifying, and suspending properties. However, carrageenan is limited to use beyond $0.03\%$ as food additives because of its high degree of gelling and viscosity with low solubility. The use of ultrasound significantly reduced the viscosity of $\lambda$-carrageenan solutions. The optimal parameters of ultrasound for reduction of carrageenan molecular weight were temperature, $10^{\circ}C$ ultrasound intensity, 114.7 $W/cm^2$ ; carrageenan concentration, $2\%$; treatment time, 10 min. The molecular weights of control, ultrasound peak 1, and peak 2 were approximately 250,000, 184,000, and 67,000 daltons, respectively. The lower molecular weight of $\lambda$-carrageenan showed the higher solubility, the lower alcohol precipitation ratio and the lower emulsifying capacity. Browning degree of both control and lower molecular $\lambda$-carrageenans was not significantly different.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1184-1190
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• 1997

Corn zein coated carrageenan films were manufactured by immersing preformed ${\kappa}-carrageenan$ films into solution of different concentrations of corn zein (CZ) solids (10, 20, and 30% in 95% ethyl alcohol) with polyethylene glycol (20% w/w of CZ), glycerol (24% w/w of CZ). For all types of films, water vapor permeability (WVP), water solubility (WS), swelling ratio (SR), tensile strength (TS), percent elongation at break (E), heat sealing strength (HS), and Hunter color values (L, a, and b) were determined. WVP of corn zein coated ${\kappa}-carrageenan$ films decreased significantly (p<0.05) as the concentration of com zein increase. Coating with corn zein also decreased film WS and SR linearly with the concentration of corn zein. TS of corn zein coated carrageenan films decreased linearly with corn zein concentration. All the com rein coated carrageenan films showed heat sealing properties even though their sealing strength was less than half of corn zein film. Obviously corn zein coating affected color of ${\kappa}-carrageenan$ films, which was mainly caused by increase in yellowness (Hunter b-value).

• Biomedical Science Letters
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• v.10 no.3
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• pp.259-262
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• 2004

The aim of present study was to examine the effect of carrageenan on the tendon of skeletal muscle of rat. The tendon damage was induced by injection of carrageenan into skeletal hind muscle of rats. Rats were killed on 48 hours after carrageenan injection. The resulting tendons were fixed with 10％ neutral buffered formalin (NBF), dehydrated, embedded, sectioned by 4 μm, and stained by phosphotungstic acid hematoxylin (PTAH) or hematoxylin-eosin (H-E). Carrageenan induced the segregation of tendon fibers, intratendinous cleft, segregation of muscle cell group, wave arrangement of tendon fiber. The results suggest that carrageenan induced tendon damage of rat's skeletal muscle by morphological changes.

• YAKHAK HOEJI
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• v.46 no.1
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• pp.6-10
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• 2002

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.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.291-294
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• 1996

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.655-661
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• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

• KSBB Journal
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• v.7 no.2
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• pp.144-148
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• 1992

The purpose of this study is to develop a continuous process for sorbitol production using dried Zymomonas mobilis immobilized in K-carrageenan. The methods of glularaldehyde cross-linking of enzymes in CTAB (celyltrimetylammoniumbromide) treated cells immobilized in K-carrageenan showed stability for the production of sorbitol for 30 days of operation. K-carrageenan beads entrapping permeabilized cells were dried to Improve bead rigidity and storage stability. A semi-batch process with dry beads was carried out and only a small loss of enzyme activity (less than 8%) was observed during 72h. The value of Vmax for the dry K-carrageenan beads was found to be one half or that for free cells. It was shown that the productivities of the continuous process with wet K-carrageenan beads and dry beads at a dilution rate 0.1h-1 were 3.4g/L-h and 2.88h/L-h, respectively.

• The Korean Journal of Physiology and Pharmacology
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• v.7 no.6
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• pp.369-373
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• 2003

This study was performed to test whether endomorphin-1 has analgesic effect, when locally administrated into inflamed peripheral tissue. Carrageenan suspension (0.5%) was injected intraplantarly into the right paw of Sprague-Dawley male rats, and the rats were subjected to a series of mechanical stimuli with von Frei filaments before and after the injection. Carrageenan-injected rats showed typical inflammatory hyperalgesic signs and decrease of withdrawal threshold, peaked at 3 to 6 hours after the injection and lasted more than 3 days. Endomorphin-1 was intraplantarly injected with carrageenan, simultaneously or 3∼4 hours after carrageenan. Simultaneous injection of endomorphin-1 with carrageenan significantly reduced hyperalgesia and thd analgesic effect was prolonged up to 8 hours. The delivery of endomorphin-1 ($50{\mu}g$) into the inflamed area after 3 to 4 hours of carrageenan injection significantly increased the threshold of hyperalgesic mechanical withdrawal response, but only partially. Intrathecal treatment of endomorphin-1 completely reversed carrageenan-induced hyperalgesia. This report is the first to show that peripherally delivered endomorphin-1 relieved inflammatory hyperalgesia. But a control through peripheral ${\mu}-opioid$ receptors appears to be not sufficient for complete pain treatment.