In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

This study was conducted to find out the effect that κ-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% κ-carrageenan (64.26 ± 0.49) was significantly higher than control (40.24 ± 8.27) (p < 0.05). RPMs of extender with 0.1%, 0.2% κ-carrageenan (57.64 ± 6.34, 56.47 ± 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% κ-carrageenan (61 ± 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 κ-carrageenan of 0.1% (0.81 ± 0.05), 0.2% (0.85 ± 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.

주요 전분질 식품인 떡류, 빵류, 면류들 내의 호화된 전분들은 시간이 경과하면서 전분분자들 사이의 회합으로 수분이 손실되면서 노화가 진행된다. 따라서 본 연구는 전분의 노화를 지연 및 억제시킬 수 있는 전분-λ-carrageenan 혼합 소재를 개발하기 위해 전분입자 내의 λ-carrageenan의 침투률에 대한 전분입자의 개방 유무, 전분입자의 종류, λ-carrangeenan (λC)의 점도 및 농도, 온도, 시간 등의 영향을 조사하였다. λC 은 증류수와 희석된 HCl (2.5, 100, 500 mM)에 용해하였으며, 전분입자들(일반옥수수, 찰옥수수, 밀, 멥쌀, 찹쌀)은 pronase를 처리하였다. Pronase 처리 전분입자들과 λC 용액을 혼합하여 미리 결정된 온도와 시간 동안 진탕한 후 원심분리하여 상등액의 λC 의 농도를 methylene blue-λC complex 법에 따라 정량하였다. λC의 전분입자 내의 침투율은 초기 λC 용액 내 λC의 절대량과 원심분리 후 회수된 λC 용액 내 λC의 절대량의 차에 대한 초기 전분입자의 건조중량의 백분비율로 나타내었다. λC 의 가수분해 정도의 효과에 관하여, 500 mM HCl 에 용해시킨 λC 은 모든 전분입자들 내로 침투되었으며, 다른 농도의 HCl 용액에서 용해시킨 λC 은 찹쌀전분을 제외한 전분입자들 내부로 침투되지 않았다. λC 의 전분입자 내로 침투에 대한 온도의 영향은 25°C에서의 λC 의 침투률을 기준으로 35-55°C의 온도에서 조사하였을 때, λC 의 전분입자 내로의 침투는 온도가 증가하면서 감소하는 경향을 보였다. λC 의 용액 내에서 전분입자의 진탕을 30 및 60분 동안 하였을 때, λC 의 침투율은 유의적인 차이를 나타내지 않았다. 한편 100 mM HCl에서 용해된 λC 을 0.02, 0.05, 0.1, 0.2 및 0.4% (w/v)로 조절한 후 전분입자에 처리하였을 때, 0.05-0.4%의 범위에서 농도의존성이 관찰되지 않았다. 그러나 0.02% 농도의 용액을 사용하였을 때보다 더욱 높은 수준을 나타내었다. 모든 결과를 고려할 때, λC 의 전분입자 내의 침투는 전분입자의 미세구조의 개방 정도에 따라, λC 의 분자량이 작을수록, 진탕 온도가 상온과 유사할 때 용이해졌으며, 진탕 시간과 λC 용액의 농도는 침투률에 큰 영향을 미치지 않았다.

Objectives: This study was produced to examine the effects of moxibustion that had been played important role to traditional oriental medical treatment on disease. Recently, it was reported that moxi-tar which is generated in the process of moxibustion as burning combustibles decreased nitric oxide(NO) and inducible NO synthase (iNOS) generation in cellular experiments. Methods: Carrageenan-induced arthritis rat model was used to test the effect of moxi-tar as a chronic pain model. Diluted moxi-tar was single injected in several acupoints or combined with electroacupuncture (l ms, 2 Hz, and 2 mA) into contralateral ST36 acupoint for 30 min to assess the synergic effects. After the treatment, behavioral tests measuring stepping force were periodically conducted during the next 12 hours. Endogenous NO and iNOS, cyclooxygenase-2 (COX-2), and c-Fos protein expression in the spinal cord were examined on a rat model of carrageenan-induced arthritis. Results : After the induction of arthritis, rats subsequently showed a reduced stepping force of the affected limb for at least the next 4 days. The reduced stepping force of the limb was presumably due to a painful knee, since oral injection of indomethacin produced temporary improvement of weight bearing. Maxi-tar produced significant improvement of stepping force of the hindlimb affected by the arthritis lasting at least 9 hours. The magnitude of this improvement was equivalent to that obtained after an oral injection of 3 mg/kg of indomethacin and this improvement of stepping force was interpreted as an analgesic effect. Maxi-tar produced the improvement of stepping force of the affected hindlimb in a dose-dependent manner. Both NO production and iNOS, COX-2 protein expression increased by arthritis were suppressed by maxi-tar. Moxi-tar on combination with electroacupuncture (EA) produced more powerful and longer lasting improvement of stepping force of the hindlimb affected by the arthritis than either moxi-tar or EA did. Conclusion : The present study suggest that maxi-tar produces a potent analgesic effect on the chronic knee arthritis pain model in the rat and that moxi-tar-induced analgesia modulate endogenous NO through the suppression of iNOS/COX-2 protein expression.

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

Achyrantes japonica (AJ) has been used to treat edema and arthritis in the traditional Korean medicine. Toelucidate the anti-inflammatory and anti-nociceptive effects of ethanol extract of AJ, the carrageenan-induced pawedema using a plethysmometer and thermal hypersensitivity using the plantar test were measured. Ibuprofen was used asa control drug. Treatment with AJ (200㎎/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 thecarrageenan - treated group. The results indicate that AJ could have be the anti-inflammatory and anti-nociceptive prop-erties.