• 한국식품영양학회지
• /
• 제11권1호
• /
• pp.99-106
• /
• 1998

Russia 연안에서 채취한 홍조류인 Tichocarpus crinitus로부터 열수 추출한 KC1-insoluble carrageenan의 수율은 17.1%, KC1-soluble carrageenan의 수율은 3.52%였다. KC1-insoluble carrageenan의 경우 total sulfate 18.06%, protein 5.61%, K+ 3.51%, Na+0.49%, Ca2+ 1.66%, galactose 54.26%, xylose 4.68%, glucose, mannose가 소량(0.1%미만) 검출되었다. FT-IR spectroscopy 측정 결과 KC1-insoluble carrageenan은 $ extsc{k}$-carrageenan으로, KC1-soluble carrageenan은 λ-carrageenan이 주를 이루는 λ,$ au$ 혼합형 carrageenan으로 나타났다. KC1-insoluble carrageenan과 KC1-soluble carrageenan 수용액의 점도는 열 안정성 측정 결과 두 가지 획분 모두 9$0^{\circ}C$에서 1시간 정도까지도 안정한 것으로 나타났다. KC1-insoluble carrageenan의 경우는 K+ 첨가에 의하여 두 배 정도까지의 점도 증가를 나타내었으나 Ca2+ 첨가에 의한 경우와 KC1-soluble carrageenan에 대하여 K+ 및 Ca2+을 첨가한 경우 모두 점도에 영향을 미치지 않았다. 산, 알칼리에 대한 안정성을 조사한 결과 두 가지 시료 모두 알칼리 존재에서는 안정하나 산의 존재에서는 급격한 안정성의 저하를 나타내었다. 이와 같은 결과로 볼 때 Tichocarpus crinitus로부터 열수 추출한 $textsc{k}$-carrageenan으로 판단되는 KC1-insoluble carrageenan은 KC1-soluble carrageenan과 함께 식품첨가물로 이용시 겔화제보다는 점도 증진제로의 이용이 기대된다.

• 한국방사선학회논문지
• /
• 제15권6호
• /
• pp.899-909
• /
• 2021

손가락과 발가락 같은 작은 관절은 초음파 이미징 방식을 사용하여 평가하기에 작고 복잡한 구조물이지만, 최근 초음파 진단장치의 발전과 고주파 탐촉자의 개발로 정상적인 해부학과 다양한 병리 상태를 평가하는 데 근골격계 초음파검사가 유용한 도구로 사용되고 있다. 그러나 의료기관에 보편적으로 보급되어있는 접촉면 6 cm 길이의 선형 탐촉자(Linear Probe : 12-5 MHz)는 기존의 수용성 액체 초음파 젤 사용만으로는 인체의 굴곡진 부위에서 밀착이 되지 않아 영상 소실이 발생하는 검사의 한계가 지적되었고, 이러한 단점을 해결하기 위해 젤 패드의 사용이 증가 되고 있다. 현재 상용화된 워터젤 패드(Watergel Pad)는 사용 편리성이 뛰어나지만, 1회용 소모성 의료용품으로 재 반복 사용이 금지되고 비싼 단점이 있다. 본 연구에서 상용화된 워터젤 패드 사용으로 인한 경제적 부담을 해결하기 위해 저 비용의 수용성 식품 증점제 분말을 탐색하여 원형의 상태를 잘 갖춘 수분을 많이 함유한 탄력성 있는 젤 패드를 제작하였다. 초음파 정도관리용 팬텀 (N-365 Multipurpose Phantom) 영상 평가 결과 카파-카라기난 젤 패드, 아이오타-카라기난 젤 패드, 한천 젤 패드에서 허상 없이 모두 적합 기준안을 만족하였고 식품 증점제 분말을 구입하는 가격은 기존의 상용화된 워터젤 패드에 비해 약 38배 저렴하였다. 이러한 결과로 상용화된 고가의 1회용 워터젤 패드 대신 카파-카라기난, 아이오타-카라기난, 한천 분말을 이용하여 커버 없이 고형화된 탄력성 있는 젤 패드를 만들어 사용한다면 활용성, 편리성, 응용성 등이 우수한 초음파 전달매질의 대체물질로 가능성을 제안한다.

• Animal Bioscience
• /
• 제35권6호
• /
• pp.927-937
• /
• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 한국축산식품학회지
• /
• 제38권6호
• /
• pp.1189-1195
• /
• 2018

This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% $CaCl_2$, hydrogel 2: 1% ${\kappa}$-carrageenan+1% chitosan, hydrogel 3: 2% ${\kappa}$-carrageenan+1% $CaCl_2$, and hydrogel 4: 2% ${\kappa}$-carrageenan+3% $CaCl_2$) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel ($2{\times}2cm$) was then placed on surface of beef (round; $3{\times}3cm$), where L. monocytogenes (ca. $10^6CFU/g$) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at $4^{\circ}C$, and reduced (p<0.05) more than 90% of L. monocytogenes on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of Yukhoe by reducing psychrotrophic L. monocytogenes cell counts on raw beef.

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

• 동의생리병리학회지
• /
• 제28권2호
• /
• pp.178-185
• /
• 2014

Leonuri Fructus, a semen of Leonuri Herba, has been used for the treatment of menstrual disorders such as amenorrhea, dysmenorrhea and leukorrhea and for the remedy of hyperemia. The present study was conducted to evaluate the anti-inflammatory effects of the Leonuri Fructus extract (Leonurus japonicus Houtt. EtOH extract; LJE) in vivo and in vitro. In vitro study, the MTT assay for cell viability was conducted to determine the non-cytotoxic concentration of LJE treatment in media. The levels of NO were measured with Griess reagent. Pro-inflammatory cytokines were detected by ELISA method. The inflammation-related proteins of this study were detected by immunoblot anlaysis. The increases of NO production and iNOS expression were detected in LPS-treated cells compared with control, but LJE attenuated the increases of NO and iNOS by LPS. LJE reduced the production of TNF-${\alpha}$ and IL-$1{\beta}$ induced by LPS stimulation. LJE suppresses the signaling pathways of NF-${\kappa}B$ and MAPKs in LPS-induced macrophage cells. In vivo study, carrageenan-induced hind paw acute edematous inflammation rat model was used for evaluation of anti-inflammatory activity of LJE. LJE significantly inhibited the increases of hind paw swelling, skin thicknesses and inflammatory cell infiltrations, and decreased the numbers of mast cell induced by carrageenan injection. These results suggest that LJE has an anti-inflammatory therapeutic potential, which is mediated through modulating NF-${\kappa}B$ activation and MAPK phosphorylation. Inhibition of the rat paw edema induced by carrageenan is considered as direct evidence that LJE may be a useful source to treat inflammation.

• 미생물학회지
• /
• 제54권3호
• /
• pp.299-301
• /
• 2018

Microbulbifer agarilyticus GP101은 소라(Turbo cornutus)의 내장에서 분리되었으며 해조류 유래 다당류인 한천, 알긴산, ${\kappa}$-카라기난을 분해하는 특징이 있다. GP101 균주의 유전체는 4,255,625 bp 크기로 3,458개의 코딩 서열을 포함하며 55.4%의 GC 함량을 가진다. BLASTP 분석 결과 7개의 agarase, 5개의 alginate lyase, 10개의 glucanase, 4개의 chitinase, 2개의 xylanases, 1개의 ${\kappa}$-carrageenase, 1개의 laminarinase의 존재를 확인하였다. M. agarilyticus GP101의 유전체 정보는 다당류의 생물전환 공정에 이용할 수 있는 유전 정보를 제공할 수 있을 것이다.

• 대한본초학회지
• /
• 제28권4호
• /
• pp.83-92
• /
• 2013

Objectives : Lespedeza Cuneata has been used to treat leukorrhea, asthma, stomach pain, diarrhea, acute mastitis, in Korean traditional medicine. According to recent studies, Lespedeza Cuneata has antioxidation, hypoglycemia, cell protective, insulin secretion, whitening, corpora cavernosa smooth muscle relaxation and antimicrobial activities, but it has been rarely conducted to evaluate the immuno-biological activity. The present study was examined to evaluate the anti-inflammatory effects of the Lespedeza Cuneata MeOH extract (LCE) in vivo and in vitro. Methods : In vitro, inflammatory mediators, such as cytokines, nitric oxide and prostaglandin $E_2$ were detected after the addition of LPS with or without LCE in Raw 264.7 macrophage cell line. In vivo, anti-edema effect of LCE was determined in the carrageenan-induced paw edema model in rats. Results : In vitro assay, LCE decreased release of nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) via suppression of iNOS and COX-2 expression. LCE inhibited the phosphorylation of $I{\kappa}B$ indicating the suppression of NF-${\kappa}B$ pathway. In vivo assay, LCE significantly inhibited the formation of paw edema induced by carrageenan injection in rats. LCE effectively inhibited increases of hind paw skin thickness and inflammatory cell infilterations. Conclusion : These findings demonstrate that LCE has inhibitory effect on inflammatory mediators in LPS-activated Raw 264.7 cells and on paw edema in carrageenan-stimulated rats, showing the possibility of anti-inflammatory use of Lespedeza Cuneata.

• Food Science and Biotechnology
• /
• 제15권5호
• /
• pp.805-813
• /
• 2006

The quality of frozen bread dough made with the milk proteins casein (C), whey (W), and the gums sodium alginate (A) and ${\kappa}$-carrageenan (K), was investigated to develop methods to suppress the deterioration of the frozen dough quality. The control had a lower dough volume than dough with additives during freeze-thaw cycles. In bread stored at $5^{\circ}C$, the moisture content of bread prepared with whey plus sodium alginate (WA) decreased less than that of the control. The control also had a lower specific loaf volume than breads made with added milk proteins and gums. The hardness of the control bread and bread made with casein plus sodium alginate (CA) and whey plus ${\kappa}$-carrageenan (WK) increased during freeze-thaw cycles, although that of the control increased more than the others. There was no significant difference in sensory preference among breads with and without milk proteins and gums. Addition of CA and WA improved the baking quality by reducing the deterioration of frozen dough and retarding the staling of bread.

• 한국해양바이오학회지
• /
• 제4권1호
• /
• pp.24-30
• /
• 2010

Species Kappaphycus alvarezii (Doty) Doty, Kappaphycus striatum (Schmitz.) Doty and Eucheuma denticulatum (N. L. Burman) Collins et Harvey, which was brought to Vietnam from Japan in 1993 and Coco island, Martan Sea, Cebu, Philippines in 2005 have been cultivated in the different coasts of South Central Vietnam. Their growth rates and physical properties of carrageenan, then, were analyzed. The obtained results showed that the growth rate of E. denticulatum and K. striatum strains is higher than those of K. alvarezii. Species of K. striatum could grow over wide range of temperature and tolerate more strongly to high temperature compared with K. alvarezii, but their content and gel strength of kappa-carrageenan were almost the same and high. For purpose of the Kappahycus cultivation farms with stable and high production all year round (especially in the seawaters of shallow, semi-closed Lagoons where the water movement is not good and with high temperature in the hot season), mixed cropping of K. alvarezii and K. striatum as seeds stock during different cropping seasons was established. Our results suggested that K. alvarezii and K. striatum could be grown in the cool season (from Oct. to next March) with the same and high content and gel strength of kappa - carrageenan, but in the hot season need to chose K. striatum for cultivation only (from Apr. to Sept.).