목적 : 본 연구에서는 젤라틴 메타크릴레이트(GelMA)를 합성하고 이를 기본 하이드로겔 렌즈 혼합물과 함께 교 반한 후 제조된 렌즈의 물성을 비교 분석하여 고기능성 소재로서의 적용성을 확인하고자 하였다. 방법: 젤라틴 메타크릴레이트(GelMA) 합성에는 젤라틴(A형), 인산완충식염수(Phosphate buffer solution, PBS), methacrylic anhydride(MA)를 사용하였다. 또한, 주재료인 2-hydroxyethyl methacrylate(HEMA)와 광 개시제인 2-Hydroxy-4′-(2-hydroxyethoxy)-2-methylpropiophenone(Irgacure 2959), 교차결합제인 ethylene glycol dimethacrylate(EGDMA)를 각각 사용하였다. 제조된 렌즈의 물성 분석을 위해 광투과도, 굴절률, 함수율, 접촉각을 평가하였다. 결과: GelMA의 합성은 EDS를 통해 확인되었다. 제조된 렌즈의 물성을 측정한 결과, 가시광선 투과도는 91.33~ 71.02%, 굴절률은 1.4383~1.4365, 함수율은 39.08~39.04%, 접촉각은 70.83~70.43°로 나타났으며, GelMA 첨가 비율이 증가할수록 굴절률이 증가하였다. 결론 : GelMA 첨가 시 하이드로겔 렌즈의 함수율과 습윤성에 영향을 미치지 않으면서 굴절률 증가에 효과적이 며 UV-B 및 UV-A 영역을 차단하는 기능을 나타내었다. 따라서 본 연구 결과, GelMA가 첨가된 하이드로겔 소 재는 고굴절률 및 시기능성 렌즈 소재로 다양하게 활용될 수 있을 것으로 판단된다.

The challenge of incorporating photothermal conversion function into chitosan (CS) hybrid fibers lies in balancing functionality and mechanical properties. In this study, we successfully prepared a chitosan/graphene oxide/gelatin (CS/GA/GO) hybrid fiber using the wet spinning process, achieving improved mechanical properties and efficient photothermal conversion capabilities. When compared with pure CS fiber with a breaking strength of 1.07 cN/dtex, the breaking strength of the CS/ GA composite fiber increased by 46.73%, while the CS/GA/GO hybrid fiber showed an even greater increase of 85.98%. In addition, the introduction of gelatin (GA) led to secondary scattering of near-infrared light, enhancing the photothermal conversion efficiency. As a result, the CS/GA/GO hybrid fiber exhibited a faster temperature rise rate and higher maximum temperatures (94.3 °C, 103.0 °C, and 111.3 °C) as compared to the CS/GO hybrid fiber. The successful incorporation of GA not only improved the mechanical properties but also enhanced the photothermal performance of the hybrid fiber.

Background: Coating a culture plate with molecules that aid in cell adhesion is a technique widely used to produce animal cell cultures. Extracellular matrix (ECM) is known for its efficiency in promoting adhesion, survival, and proliferation of adherent cells. Gelatin, a cost-effective type of ECM, is widely used in animal cell cultures including feeder-free embryonic stem (ES) cells. However, the optimal concentration of gelatin is a point of debate among researchers, with no studies having established the optimal gelatin concentration. Methods: In this study, we coated plastic plates with gelatin in a concentrationdependent manner and assessed Young’s modulus using atomic force microscopy (AFM) to investigate the microstructure of the surface of each plastic plate. The adhesion, proliferation, and differentiation of the ESCs were compared and analyzed revealing differences in surface microstructure dependent on coating concentration. Results: According to AFM analysis, there was a clear difference in the microstructure of the surface according to the presence or absence of the gelatin coating, and it was confirmed that there was no difference at a concentration of 0.5% or more. ES cell also confirmed the difference in cell adhesion, proliferation, and differentiation according to the presence or absence of gelatin coating, and also it showed no difference over the concentration of 0.5%. Conclusions: The optimum gelatin-coating for the maintenance and differentiation of ES cells is 0.5%, and the gelatin concentration-mediated microenvironment and ES cell signaling are closely correlated.

본 연구는 생분해성 용기 개발의 연구성이 대두됨에 따 라서 동물성 재료로 제조한 생분해성 용기의 개발의 목적에 있다. 연구 결과 돈피, 우피, 닭피에 있어서 돈피가 우수한 수율과 단백질 분자량을 가진 것으로 나타났다. 이에 돈피를 이용하여 생분해 용기를 개발하였으며, 단면적 확인 결과 호두 껍질 분말 10%를 첨가한 처리구에서 적은 공극을 보였으며, 호두 껍질 분말 20%를 첨가한 처리구에서 공극의 크기가 큰 것을 확인할 수 있었다. 물성 연구 결과 호두 껍질 분말 10% 처리구가 더 높은 경도를 나타 내었으며, 호두 껍질 분말 20% 처리구가 더 높은 탄력성을 나타내었다. 압축강도는 호두 껍질 분말 20% 처리구가 더 높은 값을 나타내었다. General bacteria, E. coli 연구 결과 모든 일자에서 불검출되어 미생물로부터의 안정성은 더 장기간으로 실험해볼 필요가 있을 것으로 보인다. 또한 높은 항균 능력과 생분해능의 결과를 보여 저장 기간의 안정성이 높은 용기의 개발과 환경의 영향을 최소화 할 수 있을 것으로 판단된다. 따라서 돈피 젤라틴에 난각과 호두 껍질 분말을 넣어 제조한 생분해성 용기의 개발의 기초 데이터로 이용될 수 있을 것으로 생각된다.

In this study, effects of gelatin extracted from chicken feet powder and wheat fiber on physicochemical properties of gel were determined. Gel samples were prepared with different concentrations of chicken feet gelatin powder (2, 3, and 4%) and wheat fiber (0, 1, and 2%). Gel strength increased (p<0.05) with increasing concentrations of both chicken feet gelatin powder and wheat fiber. In each gel sample, melting point and apparent viscosity of the gel was affected by different chicken feet gelatin powder concentrations irrespective of the wheat fiber concentrations (0, 1, or 2%). The 4% chicken feet gelatin powder induced the highest melting point among all gel samples regardless of the wheat fiber concentration. The gel sample with 4% chicken feet gelatin powder and 2% wheat fiber showed the highest values (p<0.05). With the increasing concentrations of wheat fiber, CIE L* increased in gel samples with chicken feet gelatin powder at 3 and 4% (p<0.05). Lower CIE a* was observed in gel samples with wheat fiber at 1 and 2% compared to gel samples without wheat fiber (p<0.05). CIE b* of gel samples with 2% chicken feet gelatin powder was decreased as increasing the addition level of wheat fiber (p<0.05). Consequently, our studies show that chicken feet gelatin powder and wheat fiber mixture could be used as a food ingredient since they have various effects on physicochemical properties of gel such as an effect on gel strength, melting point, viscosity, and color.

상업적으로 유통되는 젤라틴 캡슐 제품은 소비자의 건강(예: 광우병) 및 종교적 신념에 대한 우려를 야기시킬 수 있다. 젤라틴은 대부분 소, 돼지 등에서 유래한 원료 물질을 가공한 것으로서, 가공 후 그 원료 물질을 분석하는 것은 대단히 어렵다. 따라서 정부 규제기관의 표시사 항 준수여부 모니터링 연구가 주기적으로 필요하다. 본 연구에서는 인터넷에 유통되는 건강기능식품(n = 181)을 대상으로 젤라틴 캡슐의 원료 물질을 종 특이 PCR 방법으 로 분석했다. 55개 제품의 경우 표시사항에 젤라틴 캡슐 원료 물질에 대한 정보를 명시하였으나(예: bovine-, fishand plant-derived gelatin), 126개 제품의 경우 사용 원료에 대한 정보 없이 “gelatin”으로 표시하였다. 이 126개 제품의 젤라틴 캡슐 분석 결과 51개 제품은 소 유래의 젤라 틴을, 31개 제품은 돼지 유래의 젤라틴을, 그리고 44개 제 품은 소와 돼지의 원료를 혼합하여 제작한 블렌딩 젤라틴을 사용한 것으로 밝혀졌다. 따라서 소비자의 알 권리, 종교적 신념 및 건강을 보호하기 위해 젤라틴 캡슐에 사용된 원료 물질을 표시사항에 제공하는 것은 매우 중요하다.

Protein and polysaccharide are used as many food function including emulsifying and stabilizing agent. Some food emulsions are in low pH such as sorbet ice cream, soft drink, salad dressing etc. According to our previous study was found that fish gelatin (FG) and sodium alginate (AL) mixture provide the information to be a new food emulsifier including at low pH condition (pH 3.5). In addition the study of interfacial rheology has been interested to interpret the formation and stabilization of food emulsion. Then the objective of this study was to investigate the relationship between emulsifying characteristics and interfacial shear rheology of acidified emulsion which was stabilized by FG and AL mixture, compared with a commercial gum arabic (GA). The mixtures of FG and AL were separately prepared with phosphate-citrate buffer at pH 3.5 and 1 %w/v of total concentration. The ratio of FG:AL was 100:0, 80:20, 50:50, 80:20, and 0:100 by weight. They were mixed at 24±2 oC for 90 minutes and kept at the same temperature for 24 hours to reach equilibrium. The emulsion was prepared by adding 1.5 g of olive oil in 100 ml of mixture and homogenized by high speed homogenizer at 10,000 rpm for 10 min at 24±2 oC. The emulsion stabilized with 20:80 showed the best stability after 14 days. The result could be supported by low interfacial tension, high bulk viscosity, and electrostatic repulsion (minus value of electrophoretic mobility). For interfacial shear rheology (storage modulus, G' and loss modulus, G''), G' of 20:80 seem wider liner viscoelastic region which mean more resistance to fracture at interface. While the magnitude of G' and different value of G' and G'' were not difference. In addition, the interfacial shear viscosity of 20:80 also showed high resistance to flow at low shear rate (0.001 - 0.1 s-1). Keywords: Fish gelatin, Sodium alginate, Emulsion, Interfacial shear rheology

In this experiment, a highly porous scaffold of biphasic calcium phosphate (BCP) was prepared using the spongereplica method. The BCP scaffold was coated with 58S bioactive glass (BG) and sintered for a second time. The resulting scaffold was coated with gelatin (Gel) and cross-linked with [3-(3-dimethyl aminopropyl) carbodiimide] and N-Hydroxysuccinamide (EDC-NHS). The initial average pore size of the scaffold ranged from 300 to 700μm, with more than 85 % porosity. The coating of BG and Gel had a significant effect on the scaffold-pore size, decreasing scaffold porosity while increasing mechanical strength. The material and surface properties were evaluated by means of several experiments involving scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) and X-ray diffraction (XRD). Cytotoxicity was evaluated using MTT assay and confocal imaging of MC3T3-E1 pre-osteoblast cells cultured in vitro. Three types of scaffold (BCP, BCP-BG and BCP-BG-Gel) were implanted in a rat skull for in vivo evaluation. After 8 weeks of implantation, bone regeneration occurred in all three types of sample. Interestingly, regeneration was found to be greater (geometrically and physiologically) for neat BCP scaffolds than for two other kinds of composite scaffolds. However, the other two types of scaffolds were still better than the control (i.e., defect without treatment).

The feasibility of incorporating jujube concentrate (JC) as a value-added food ingredient in convenience food prod-ucts was investigated using a model system of gelatin jelly. With an increasing level of JC added, the pH, moisturecontent, and lightness gradually decreased while the soluble solids content increased (p<0.05). Hardness and totalpolyphenol content also increased significantly with a higher amount of JC in the formulation (p<0.05). A con-sumer acceptance test indicated that the addition of JC had a favorable effect on consumer preferences in allattributes. Jelly with 20% JC is recommended (with respect to the overall preference score) for taking advantage ofthe functional properties of JC without sacrificing consumer acceptability.

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5oC for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstored mung bean starch gels.

최근 비만의 증가로 식품 산업계에서는 열량이 없거나 적은 원료로 고열량의 원료를 대체하려는 시도를 하고 있다. 본 연구에서는 젤라틴과 한천을 원료로 동일한 경도의 젤을 만들고 이들의 이화학적 특성을 비교하였다. 동일한 경도를 갖는 젤의 제조를 위하여 물 150 g에 정백당 60 g과 각각 젤라틴 12 g, 한천 2 g을 첨가하여 물 50 g 이 증발할 때까지 중탕하여 성형, 냉각한 후 젤을 제조하였다. 경도는 젤라틴과 한천 젤 각각 22.36, 22.80으로 동등하게 제조하였으며, 이 때 응집성, 부착성, 씹힘성 등은 젤라틴 젤이 더 높았다. 제조된 한천 젤과 젤라틴 젤의 pH는 각각 8.17, 7.05였으며, 당도는 각각 12.97, 14.43oBx를 나타내었다. 응력완화를 측정한 결과 5초 후 한천과 젤라틴 젤의 응력은 각각 3.3, 9.5 N 이였으며 각각 5초, 1초 동안에 급격히 응력이 감소된 후 서서히 완화되었으며 응력완화시간은 한천 젤은 2.54초 였고 젤라틴 젤은 측정이 불가능 하였다. 보수력은 한천과 젤라틴 젤이 각각 98.83, 100%였으며 이는 사용된 한천의 농도가 낮기 때문인 것으로 생각된다. 본 연구 결과는 젤라틴 대체 시 경도를 동일하게 하였을 경우 질감을 비롯한 다른 요소들이 어떻게 영향을 주는지를 판단하는데 도움이 될 것으로 사료된다.

본 논문은 인공 진피와 조직공학용 scaffold로 이용하기 위해 다공성 membrane로서 gelatin-based sponge의 효율성을 연구하였다. 불용성의 다공성 membrane은 1-ethyl-(3-3dimethylaminopropyl)carbodiimide(EDC)로 가교하여 제조하였다. Fourier-transformed infrared (FT-IR) spectroscopy, scanning electron microscopy(SEM) 그리고 Instron analysis로 다공성 membrane의 특성을 조사하였다. 다공성 membrane은 용적당 큰 표면적을 제공하는 micro porous한 구조를 가지고 있다. Gelatin/hyaluronic acid (HA) membrane의 공경크기는 40~200μm이다. HA의 첨가는 다공성 membrane의 기계적 강도와 세포부착능력에 영향을 미쳤다. Gelatin/HA 다공성 membrane의 압축강도는 collagen과 비슷하며, 세포배양과 인공진피 transplantation에 있어서의 충분한 기계적 강도를 가지고 있다. Fibroblasts를 함유한 진피기질을 제조하기 위해 직경 8mm의 다공성 membran에 4×10(sup)5cells/membrane의 세포밀도로 fibroblast를 배양하였다. GH91 porous membrane에서의 fibroblast 부착성은 GH55 porous membrane에서보다 우수하였다. 삼차원 구조의 gelatin/HA membrane matrix에서의 fibroblast의 배양은 생체내 조건과 유사한 생리적 환경을 제공하였다.