Relevant bibliographies by topics / Iota-carrageenan

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Academic literature on the topic 'Iota-carrageenan'

Author: Grafiati
Published: 28 June 2021
Last updated: 3 February 2022

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Journal articles on the topic "Iota-carrageenan"

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Jumaah, Fatihah Najirah, Azizan Ahmad, Hussein Hanibah, Nadhratun Naiim Mobarak, and M. A. Ghani. "Effects of Different Concentration in (w/v)% of Carboxymethyl Iota-Carrageenan Based Green Polymer Electrolyte." Advanced Materials Research 1107 (June 2015): 205–10. http://dx.doi.org/10.4028/www.scientific.net/amr.1107.205.

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The effect of different concentrations in weight per volume percentage, (w/v)% of iota-carrageenan and carboxymethyl-iota carrageenan used as the green polymer electrolyte has been studied. The polymer electrolyte films were prepared by solution casting technique. Different concentration in the range from 1.0 – 6.0 (w/v)% were dissolved in fix volume of acetic acid which act as solvent. The films have been analyzed through attenuated Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) measurement and electrochemical impedance spectroscopy (EIS). The EIS results showed that the ionic conductivity increased as the concentration of the polymer increases. In comparison between iota-carrageenan and carboxymethyl iota-carrageenan, carboxymethyl-iota carrageenan showed better results due to the presence of more active site. The highest conductivity achieved by iota-carrageenan and carboxymethyl iota-carrageenan were 3.45 × 10-6S cm-1and 9.57 × 10-4S cm-1at the concentration 3.0 and 4.0 (w/v)% , respectively. From the FTIR spectra, it depicts that the intensity of significant peaks of ether and carboxylate group increases as the concentration of polymer increases. The XRD analysis showed that as the concentration of polymer increase, the amorphous region in the films would be enhanced. This study showed that the concentration play significant role in the ionic conductivity improvement.
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MANEV, Zdravko, and Nadezhda PETKOVA. "The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 77, no. 2 (November 18, 2020): 77. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0001.

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Experiments were conducted to study the rheological behavior of iota-carrageenan Gels to which potato starch and low-esterified amidated pectin were added. The rheological measurements of carrageenan jellies were performed by a texture analyzer at different concentrations of gelling agent (iota-carrageenan) and fixed concentrations of starch (1.3 %) and pectin (0.3%). Following the experiments, rheological patterns related to rupture force, rupture deformation and firmness of the gels were evaluated. Potato starch and low esterified amidated pectin at certain concentrations do not show synergistic effects with iota-carrageenan. The addition of low esterified amidated pectin or potato starch in iota-carrageenan gel results in a significant reduction in deformation and a minimal reduction in the rupture force.
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Rismandari, Mukarima, Tri Winarni Agustini, and Ulfah Amalia. "KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT (KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT)." SAINTEK PERIKANAN : Indonesian Journal of Fisheries Science and Technology 12, no. 2 (July 20, 2017): 103. http://dx.doi.org/10.14710/ijfst.12.2.103-108.

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ABSTRAKPermen jelly merupakan permen yang memiliki tekstur kenyal. Tekstur ini terbentuk karena adanya pembentuk gel yaitu gelatin. Penggunaan gelatin dalam permen jelly masih diperdebatkan status kehalalannya, karena adanya unsur babi dalam gelatin. Sementara itu, sumber alternatif lain yang memberikan tekstur kenyal di permen jelly adalah karagenan, tetapi belum jelas sejauh mana dapat menggantikan gelatin. Tujuan dari penelitian ini adalah mengetahui pengaruh iota karagenan yang diekstrak dari Eucheuma spinosum terhadap sifat fisik dan kimia permen jelly dan formulasi terbaik dari permen jelly. Bahan yang digunakan dalam penelitian ini adalah gelatin dan tepung iota karagenan yang diekstrak dari rumput laut E. spinosum. Metode penelitian yang digunakan yaitu experimental laboratories dengan desain percobaan rancangan acak lengkap (RAL) dengan 4 perlakuan yang berbeda yaitu Gelatin : Iota Karagenan = 8% : 0% (A), Gelatin : Iota Karagenan = 0% : 8% (B ), Gelatin : Iota Karagenan = 6% : 2% (C), dan Gelatin : Iota Karagenan = 2% : 6% (D). Hasil dari penelitian ini didapatkan permen jelly terbaik sebagai alternatif pengganti gelatin yaitu perlakuan B dengan kekuatan gel 1.109,27 g.cm2 dan nilai hedonik sebesar 6,84 ≤ µ ≤ 7,52. Kadar air semua perlakuan belum memenuhi standar SNI (20%). Kadar abu semua perlakuan memenuhi standar SNI (3%). Untuk aw dan pH produk tersebut berkisar 0,84–0,89 dan 3–4 .Kata kunci: Gelatin, Eucheuma spinosum, Tepung Iota Karagenan, Permen JellyABSTRACTJelly candy which has chewy texture. This texture was formed by the gelling agent of gelatin. The use of gelatin in jelly candy still debated of halal status, because there were elements of pork in gelatin. While other alternative source which gives chewy texture in jelly candy was carrageenan, but carrageenan were used in making jelly candy was not extent to be replace of gelatin. The aim of this study was to determine the effect of iota carrageenan extracted from Eucheuma spinosum to physical and chemical characteristics of jelly candy and the best formulation of jelly candy. The materials used in the research were gelatin and powder of iota carrageenan extracted from seaweed E. spinosum. The method used was experimental laboratories by using completely randomized design (CRD) with 4 different treatments was Gelatin : Iota carrageenan = 8% : 0% (A), Gelatin : Iota carrageenan = 0% : 8% (B ), Gelatin : Iota carrageenan = 6% : 2% (C), and Gelatin : Iota carrageenan = 2% : 6% (D). The result showed that the best jelly candy as an alternative to gelatin performed by treatment B with gel strength of 1109,27 g.cm2 and the results for sensory was 6,84 ≤ µ ≤ 7,52. The water content of all treatment did not comply with ISO standard (20 %). Ash content of all treatment comply with ISO standard (3 %). For aw and pH of the products were ranged from 0.84–0.89 and 3–4, respectively.Keywords: Gelatin, Eucheuma spinosum, Iota Carrageenan Powder, Jelly Candy
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Morokutti-Kurz, Martina, Maria Fröba, Philipp Graf, Maximilian Große, Andreas Grassauer, Janina Auth, Ulrich Schubert, and Eva Prieschl-Grassauer. "Iota-carrageenan neutralizes SARS-CoV-2 and inhibits viral replication in vitro." PLOS ONE 16, no. 2 (February 17, 2021): e0237480. http://dx.doi.org/10.1371/journal.pone.0237480.

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In the absence of a vaccine and other effective prophylactic or therapeutic countermeasures the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2) remains a significant public health threat. Attachment and entry of coronaviruses including SARS-CoV-2 is mainly mediated by the spike glycoprotein. Here, we show that iota-carrageenan can inhibit the cell entry of the SARS-CoV-2 spike pseudotyped lentivirus in a dose dependent manner. SARS-CoV-2 spike pseudotyped lentivirus particles were efficiently neutralized with an IC50 value of 2.6 μg/ml iota-carrageenan. Experiments with patient isolated wild type SARS-CoV-2 virus showed an inhibition of replication in a similar range. In vitro data on iota-carrageenan against various Rhino- and endemic Coronaviruses showed similar IC50 values and translated readily into clinical effectiveness when a nasal spray containing iota-carrageenan demonstrated a reduction of severity and duration of symptoms of common cold caused by various respiratory viruses. Accordingly, our in vitro data on SARS-CoV-2 spike pseudotyped lentivirus and replication competent SARS-CoV-2 suggest that administration of iota-carrageenan may be an effective and safe prophylaxis or treatment for SARS-CoV-2 infections.
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Ridout, M. J., S. Garza, G. J. Brownsey, and V. J. Morris. "Mixed iota-kappa carrageenan gels." International Journal of Biological Macromolecules 18, no. 1-2 (February 1996): 5–8. http://dx.doi.org/10.1016/0141-8130(95)01037-8.

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Schutte, Sumari, Jeannine Marais, Magdalena Muller, and Louwrens C. Hoffman. "Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham." Foods 10, no. 3 (March 5, 2021): 535. http://dx.doi.org/10.3390/foods10030535.

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The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.
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Ariyana, Mutia Devi, Sri Widyastuti, Nazaruddin Nazaruddin, Baiq Rien Handayani, Wiharyani Werdiningsih, and Novia Rahayu. "PENGARUH PENAMBAHAN HIDROKOLOID IOTA KARAGINAN UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI." Pro Food 3, no. 1 (May 31, 2017): 186. http://dx.doi.org/10.29303/profood.v3i1.39.

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Bread is made and eaten in most countries around the world. Nowadays, the use of additives has became a common practice in the baking process to improve the bread quality. Nevertheless, addition of excessive artificial food additives have been linked to various health risks. Increasing in awareness of healthy food was stimulate various researches to found the food additives that safely used in the baking process, include the hydrocolloid which extracted from seaweed as the main commodity of West Nusa Tenggara. The aim of this work was to analyse the effect of iota-carrageenan extracted from Euchema spinosumaddition to improve the bread quality, safety and shelf-life during the storage periode. Up to date, no systematic study has been reported on the effect of iota-carrageenan as a natural food additive in the baking process. Based on the observation and experimental data, generally the addition ofiota-carrageenan was significantly affect the bread volume, elasticity, water content, crumb structure and texture, gas cell diameter and sensory parameter compared to the control. Iota-carrageenan at 0.4% concentration increased the bread volume by reduced the gas cell diameter that created the uniform matrix to prevent the gas lose during the baking process, same as the effect of bread improver addition. This level of consentration could also delayed the staling process by retarded the moisture migration to the surface that prevent the reduction of water content and elasticity during 96 hours storage of a bread. Sensory evaluation by a costumer panel gave the higher score for overall acceptability to the bread formulation added with iota-carrageenan compared to the control. The overall results showed that the iota-carrageenan potentially used as a natural bread improver to substituted the artificial food additives that widely used in baking process. Keywords: bread, improver, iota carrageenan, shelf-life, food safety ABSTRAK Roti merupakan bahan makanan yang sangat banyak dikonsumsi di dunia. Saat ini, penambahan berbagai Bahan Tambahan Makanan (BTM) umum dilakukan untuk meningkatkan kualitas roti. Akan tetapi, penambahan BTMsintetis secara berlebihan dapat membawa berbagai konsekuensi kesehatan. Meningkatnya kesadaran akan pentingnya makanan sehat mengakibatkan semakin berkembangnya pencarian BTM yang aman pada proses pembuatan roti, salah satunya adalah hidrokoloid hasilekstraksi dari rumpul laut yang merupakan komoditas unggulan di provinsi NTB. Penelitian ini bertujuan untuk mempelajari pengaruh penambahaniota karaginan yang diekstraksi dari Euchema spinosumdalam meningkatkan kualitas, keamanan dan memperpanjang masa simpan roti. Saat ini belum ada laporan mengenai penggunaan iota karaginan sebagai BTM pada proses pembuatan roti. Berdasarkan hasil pengamatan dan data parameter yang diuji, penambahan iota karaginan pada adonan roti memberikan pengaruh yang signifikan pada volume pengembangan, elastisitas, kadar air, struktur dan tekstur crumb, diameter pori dan parameter sensoris roti.Iota karaginan dapat meningkatkan persentase volume pengembanganterutama pada konsentrasi 0,4% dengan memperkecil diameter pori roti yang dihasilkan sehingga menciptakan suatu matriks yang seragam dan dapat bertindak sebagai perangkap untuk mencegah gas CO2 terlepas selama proses pemanggangan, serupa dengan pengaruhbread improver.Penambahan iota karaginan 0,4% juga memperlambat migrasi kelembaban menuju permukaan sehingga menghambat penurunan kadar air dan elastisitas roti hingga 96 jam masa simpan. Hasil uji organoleptik juga menunjukkan bahwa roti dengan penambahan iota karaginan lebih disukai. Peningkatan kualitas dan daya simpan roti dengan penambahan iota karaginan menunjukkan bahwa hidrokoloid jenis ini memiliki potensi untuk dikembangkan sebagai bread improver yang lebih terjamin keamanannya dibandingkan dengan bread improver sintetis yang saat ini digunakan dalam proses pembuatan roti. Kata kunci: roti, pengembang, iota karaginan, daya simpan, keamanan pangan
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JANASWAMY, S., and R. CHANDRASEKARAN. "Cation-induced polymorphism in iota-carrageenan." Carbohydrate Polymers 60, no. 4 (June 20, 2005): 499–505. http://dx.doi.org/10.1016/j.carbpol.2005.03.013.

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Villanueva, R. D., W. G. Mendoza, M. R. C. Rodrigueza, J. B. Romero, and M. N. E. Montaño. "Structure and functional performance of gigartinacean kappa–iota hybrid carrageenan and solieriacean kappa–iota carrageenan blends." Food Hydrocolloids 18, no. 2 (March 2004): 283–92. http://dx.doi.org/10.1016/s0268-005x(03)00084-5.

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Eccles, Ronald. "Iota-Carrageenan as an Antiviral Treatment for the Common Cold." Open Virology Journal 14, no. 1 (May 4, 2020): 9–15. http://dx.doi.org/10.2174/1874357902014010009.

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Introduction: The common cold syndrome of acute upper respiratory tract viral infection is the most common disease among mankind and is an extremely common illness in children. There is a great need for a safe and effective antiviral treatment with minimal side effects. The challenge in developing a treatment is the numerous and varied respiratory viruses that cause this common illness and the need for a treatment with good tolerability and safety. Explanation: All respiratory viruses must reach the cell surface by passing through respiratory fluid and mucus, and this common feature may allow for the development of antivirals that capture viruses during this transit. This article discusses how large polyanionic molecules such as iota-carrageenan may trap positively charged respiratory viruses. Iota-carrageenan is a large polysaccharide molecule which is neither absorbed from the respiratory tract nor metabolised. It, therefore, does not have any pharmacological properties. Iota-carrageenan nasal spray has been shown to reduce the titres of respiratory viruses and to reduce the severity of symptoms in placebo-controlled clinical trials, including children and adults. The results of four clinical trials are presented. Conclusion: Iota-carrageenan is a good candidate as a safe and effective non-specific antiviral treatment for common cold, and more research is justified on polyanionic molecules like carrageenans as antivirals.
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Dissertations / Theses on the topic "Iota-carrageenan"

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Silva, Fernando Roberto Ferreira. "Estudo comparativo de carragenanas comerciais Kappa, Iota e Lambda no processo inflamat?rio em ratos :edema intraplantar e pleurisia." Universidade Federal do Rio Grande do Norte, 2005. http://repositorio.ufrn.br:8080/jspui/handle/123456789/12623.

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Made available in DSpace on 2014-12-17T14:03:43Z (GMT). No. of bitstreams: 1 FernandoRFS2.pdf: 536272 bytes, checksum: 3a3c1cb63097447c30d5446bdc4b166a (MD5) Previous issue date: 2005-07-19
Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior
The Iota, Kappa and Lambda commercial carrageenans are rarely pure and normally contain varying amounts of the other types of carrageenans. The exact amount of impurity depends on the seaweed source and extraction procedure. Then, different analysis methods have been applied for determination of the main constituents of carrageenans because these three carrageenans are extensively used in food, cosmetic and pharmaceutical industry. The electrophoresis of these compounds proved that the carrageenans are constituted by sulfated polysaccharides. These compounds were characterized by colorimetric methods and was observed that the Lambda carrageenan shown the greater value (33.38%) of sulfate. These polymers were examined by means of 13C NMR spectroscopy and infrared spectra. The polysaccharides consisted mainly of units alternating of sulfated galactoses and anhydrogalactoses. The aim of the study was also to test the inflammatory action of these different polysaccharides. A suitable model of inflammation is acute sterile inflammation of the rat hind limb induced by carrageenan. Paw edema was induced by injecting carrageenans (κ, ι and λ) in saline into the hind paw of a male Wistar rats (175–200 g). The pathway to acute inflammation by carrageenan (kappa, iota and lambda) were expressed as time-edema dependence and measured by paw edema volume. For this purpose, was used an apparatus (pakymeter), which makes it possible to measure the inflammation (swelling of the rat foot) with sufficient accuracy. The results showed that κ-carrageenan (1%) have an edema of 3.7 mm and the paw edema increase was time and dose dependent; the ι-carrageenan (0.2%) caused an edema of 4 mm and the λ-carrageenan (1%) caused an edema of 3.6 mm. Other model was used in this study based in the inflammation of pleura for comparatives studies. Injection of carrageenans into the pleural cavity of rat induced an acute inflammatory response characterized by fluid accumulation in the pleural cavity, a large number of neutrophils and raised NO production. The levels of NO were measured by Griess reactive. The ι-carrageenan caused the greater inflammation, because it has high concentration of nitrite/nitrate (63.478 nmoles/rat), exudato volume (1.52 ml) and PMNs (4902 x 103 cells). Quantitative evaluation of inflammations of rats is a useful and important parameter for the evaluation of the efficacy of anti-inflammatory drugs
As carragenanas comerciais Iota, Kappa e Lambda s?o raramente puras e, normalmente, apresentam v?rios outros tipos de pol?meros. A quantidade exata de impurezas depende do m?todo de extra??o e da alga utilizada. Logo, diferentes m?todos t?m sido utilizados para a determina??o do conte?do das carragenanas, tento em vista que elas s?o extensivamente usadas nas ind?strias aliment?cia, de cosm?ticos e farmac?utica. A eletroforese desses compostos provou que eles s?o constitu?dos de polissacar?deos sulfatados. Estes compostos foram caracterizados por m?todos colorim?tricos e foi observado que a carragenana Lambda possui o maior teor de sulfato (33,38%). Esses pol?meros foram analisados por espectroscopias de IV e 13C RNM. Estes polissacar?deos consistem principalmente de unidades alternadas de galactose e anidrogalactose sulfatadas. Foi poss?vel avaliar a a??o inflamat?ria desses diferentes compostos atrav?s de um modelo cl?ssico de inflama??o, que ? o de inflama??o aguda, na pata de ratos, induzida por carragenanas. O edema plantar foi induzido pela inje??o das carragenanas (κ, ι e λ) na pata direita de ratos machos da ra?a Wistar (175-200g). A inflama??o aguda induzida por carragenanas foi expressa pela rela??o tempo-edema e medida pelo volume do edema plantar. Para isto, foi utilizado um paqu?metro, que confere mais precis?o a mensura??o da inflama??o (incha?o na pata do rato). Os resultados mostraram que a carragenana Kappa (1%) induz um edema de 3,7mm e o aumento de volume do edema ? tempo e dose-dependente; a Iota (0,2%) provoca um edema de 4mm; e a Lambda (1%) um edema de 3,6mm. O outro modelo usado neste estudo comparativo ? baseado na inflama??o da pleura (pleurisia). A inje??o de carragenanas na cavidade pleural dos ratos induz uma resposta inflamat?ria aguda caracterizada pelo acumulo de l?quido na cavidade pleural, um grande n?mero de neutr?filos e aumento na produ??o de NO. A carragenana Iota provocou a inflama??o intensa, o que pode ser comprovado pela verifica??o do volume do exudato (1,52 ml), o teor de nitrato/nitrito (63,478 nmol/rato) e a contagem de leuc?citos polimorfonucleares - PMN (4902 x 103 c?lulas). A avalia??o quantitativa da inflama??o em ratos ? um par?metro importante para a avalia??o da efic?cia de drogas antiinflamat?rias
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Jhang, Sheng-Kai, and 張勝凱. "Study on Characterization of iota-Carrageenase CarIIH1 from Aeromonas salmonicida MAEF 108 carII expressed in E. coli CleanColi BL21 and the Bioactive Properties of Carrageenan-oligosaccharides Produced from iota-Carrageenan Digested by iota-Carrageenase CarIIH1." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/6ksjb2.

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碩士
國立臺灣海洋大學
食品科學系
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The aim of this study is to investigate the optimal induction condition and characterization of cloned iota-Carrageenase CarIIH1 from Aeromonas salmonicida MAEF 108 carII expressed in E. coli CleanColi BL21 and analyze the compositions and bioactive properties of carrageenan-oligosaccharides including antioxidant, anticoagulant, prebiotic, antivirus, intestinal absorption and transportaion (by intestinal model established with the human colon cancer cell line Caco-2), and anti-inflammatory. The higher intracellular enzyme specific activity, 0.055 U/mg, was induced by 0.05 mM IPTG at 20oC. The optimal reaction condition of intracellular CarIIH1 is 50oC at pH 7.2 and these conditions were used to produce carrageenan-oligosaccharides from iota-Carrageenan. One percent (w/v) iota-carrageenan was hydrolyzed by 10% (v/v) CarIIH1 at optimal reaction condition for 96 hr, and COS3k (sulfated content 24.36%) wew obtained from carrageenan-oligosaccharides after ultrafiltration (< 3 kDa). HPLC results showed that the molecular size of carrageenan-oligosaccharides (COS3k) were estimated to be DP 14 (retention time 22.32 min, M.W. 2,585 Da). Chlorsulfonic acid-N,N-dimethylformamide method was used to increasing the sulfated content of COS3k, and brought out the COSDMF (sulfated content 27.20%). The DPPH radical scavenging capacity and ferrous ion chelating ability of 5 mg/mL of COSDMF were 12.99% (6.88 ug/mL Trolox) and 17.83%, respectively. In the experiment of anticoagulant activities of rabbit plasma, the activated partial thromboplastin time (APTT) analysis of 20 mg/mL of COS3k and COSDMF were delayed of about 66 sec and 72 sec compared with the control, respectively. Moreover, 5 mg/mL of COS3k reduce the levels of blood coagulation to 88.63%. The growth promoting effect of COS3k and COSDMF were tested with Lb. acidophilus and Lb. plantarum. The results showed that COS3k and COSDMF could show significant growth effect while compare to the growth of control group. In antivirus activity experiments against Japanese encephalitis virus Beijing 1 strain and enterovirus 71 strain experiments, the results showed inhibition activity at post-infection group and co-treatment group and had significant difference with control group did (p＜0.05). In anti-Japanese encephalitis virus Beijing 1 strain test, the results of post-infection group and co-treatment group indicated that the viabilities of BHK-21 cell were 53% and 72% as treated with COSDMF (20 ug/mL). In anti-enterovirus 71 strain test, the results of post-infection group and co-treatment group showed that the viabilities of Vero cell were 60% and 70% as treated with COSDMF (20 ug/mL), and the cell viability of control group was 37%. Intestinal absorption and transportation test by Caco-2 cell showed that the total sugar conc. of basolateral fluid was increasing from 0.003 to 0.076 mg/mL, and the total sugar content that absorbed by Caco-2 cells after 270 min was 0.444 mg. The percentage of absorption and transportation of COS3k by Caco-2 were approximately 18.06% and 3.46%. In anti-inflammatory tests on RAW 264.7 cells, COSDMF could decrease the production of O2-, NO, TNF-a, andIL-6,the percentages were 84.8%, 66.6%, 44.9% and 90.0%, respectively, while compared to the control group (LPS induced, 100%).
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Kišková, Martina. "Adhezivní vlastnosti matricových tablet." Master's thesis, 2021. http://www.nusl.cz/ntk/nusl-445987.

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Charles University, Faculty of Pharmacy in Hradci Králové Department of Pharmaceutical Technology Name: Martina Kišková Title of diploma thesis: Adhesive properties of matrix tablets Supervisor: PharmDr. Eva Šnejdrová, Ph.D. The diploma thesis deals with the evaluation of rheological and adhesive properties of the mucin, aqueous dispersions of polymeric carriers and matrix tablets based on chitosan and sodium alginate or iota-carrageenan loaded with the salicylic acid using absolute rotational rheometer. The theoretical part deals with the characterization and classification of matrix tablets, polymeric carriers (sodium alginate, chitosan and carrageenan) and with the principles of evaluation of rotational, adhesive and oscillational tests performed in the experimental part. The mucin from porcine gastric used as a model substrate for adhesion tests behaves as a viscoelastic solid and its adhesive strength decreases with increasing hydration. Significantly higher adhesive strength was found for chitosan at pH 1.2 and sodium alginate at pH 6.8 compared to the adhesive strength of iota-carrageenan. In terms of viscoelastic properties, chitosan and sodium alginate are viscoelastic fluids, but iota-carrageenan is a viscoelastic solid. Iota-carrageenan forms the stiffest gel after hydration at pH 6.8...
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Book chapters on the topic "Iota-carrageenan"

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ter Meer, H. U., and W. Burchard. "Static and Dynamic Lightscattering of Thermoreversible Gelling Iota-Carrageenan." In Integration of Fundamental Polymer Science and Technology, 230–33. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4185-4_30.

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Chapuis, C., C. Michon, V. Langendorff, P. Boulenguer, and G. Cuvelier. "Properties of sheared carrageenan/milk gels. Effect of the presence of nu precursors in iota-carrageenan." In Special Publications, 131–38. Cambridge: Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847551214-00131.

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Krishnaiah, D., D. M. R. Prasad, R. Sarbatly, A. Bono, S. M. Anisuzzaman, and K. Krishnaiah. "Solid–Liquid Mass Transfer Coefficients in an Ultrasound-Irradiated Extraction of Iota-Carrageenan." In Developments in Sustainable Chemical and Bioprocess Technology, 249–61. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-6208-8_31.

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Loureiro, Rafael R., M. L. Cornish, and Iain C. Neish. "Applications of Carrageenan: With Special Reference to Iota and Kappa Forms as Derived from the Eucheumatoid Seaweeds." In Tropical Seaweed Farming Trends, Problems and Opportunities, 165–71. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-63498-2_11.

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"Iota-Carrageenan." In Food Additives Data Book, 672–75. Oxford, UK: Blackwell Science Ltd, 2007. http://dx.doi.org/10.1002/9780470995327.ch240.

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Conference papers on the topic "Iota-carrageenan"

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Islam, Monsur, and Rodrigo Martinez-Duarte. "Additive Manufacturing of Carbides Using Renewable Resources." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-52206.

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Here we report initial results towards additive manufacturing of carbides. We shaped and heat treated biopolymers-metal oxide gel composites in order to obtain 3-D carbide structures. Renewable biopolymers such as iota-carrageenan, chitin and cellulose were used to form the gels. Heat treatment of the gel composites resulted in amorphous porous carbonaceous material with high surface area. The carbonaceous materials preserved the original 3D shape. The ongoing work is on optimization of the conditions for carbide synthesis. We are also studying the rheology of the gel composites to aid to the additive manufacturing.
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Praseptiangga, Danar, Sarah Giovani, Godras Jati Manuhara, and Dimas Rahadian Aji Muhammad. "Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid." In 2017 THE 2ND INTERNATIONAL CONFERENCE ON ENERGY ENGINEERING AND SMART MATERIALS: ICEESM 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5002516.

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Chandrasekaran, Rengaswami, and Srinivas Janaswamy. "STRUCTURAL ROLES OF CATIONS AND WATER MOLECULES ON THE RHEOLOGICAL PROPERTIES OF THE POLYSACCHARIDES IOTA-CARRAGEENAN AND RMDP17." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.497.

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Aji, Afifah Iswara, Danar Praseptiangga, Emma Rochima, I. Made Joni, and Camellia Panatarani. "Optical transparency and mechanical properties of semi-refined iota carrageenan film reinforced with SiO2 as food packaging material." In THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5021232.

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Khoirunnisa, Assifa Rahma, I. Made Joni, Camellia Panatarani, Emma Rochima, and Danar Praseptiangga. "UV-screening, transparency and water barrier properties of semi refined iota carrageenan packaging film incorporated with ZnO nanoparticles." In THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5021234.

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You might also be interested in the extended bibliographies on the topic 'Iota-carrageenan' for particular source types:
Journal articles
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