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Journal articles on the topic 'Iota-carrageenan'

Author: Grafiati

Published: 28 June 2021

Last updated: 3 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Bui, Viet T. N. T., Bach T. Nguyen, Taco Nicolai, and Frédéric Renou. "Mobility of carrageenan chains in iota- and kappa carrageenan gels." Colloids and Surfaces A: Physicochemical and Engineering Aspects 562 (February 2019): 113–18. http://dx.doi.org/10.1016/j.colsurfa.2018.11.017.

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12

Brenner, Tom, Rando Tuvikene, Alan Parker, Shingo Matsukawa, and Katsuyoshi Nishinari. "Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels." Food Hydrocolloids 39 (August 2014): 272–79. http://dx.doi.org/10.1016/j.foodhyd.2014.01.024.

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13

Michon, C., G. Cuvelier, B. Launay, and A. Parker. "Viscoelastic behaviour of gelatin/iota-carrageenan mixtures." Journal de Chimie Physique 93 (1996): 828–36. http://dx.doi.org/10.1051/jcp/1996930828.

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14

Millane, Rick P., Rengaswami Chandrasekaran, Struther Arnott, and Iain C. M. Dea. "The molecular structure of kappa-carrageenan and comparison with iota-carrageenan." Carbohydrate Research 182, no. 1 (October 1988): 1–17. http://dx.doi.org/10.1016/0008-6215(88)84087-4.

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15

VIANA, A., M. NOSEDA, M. DUARTE, and A. CEREZO. "Alkali modification of carrageenans. Part V. The iota?nu hybrid carrageenan from and its cyclization to iota-carrageenan." Carbohydrate Polymers 58, no. 4 (December 7, 2004): 455–60. http://dx.doi.org/10.1016/j.carbpol.2004.08.006.

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16

Caamal-Fuentes, Edgar, Daniel Robledo, and Yolanda Freile-Pelegrín. "Physicochemical Characterization and Biological activities of Sulfated Polysaccharides from Cultivated Solieria filiformis Rhodophyta." Natural Product Communications 12, no. 6 (June 2017): 1934578X1701200. http://dx.doi.org/10.1177/1934578x1701200601.

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Crude and alkali treated carrageenan from the cultivated marine alga Solieria filiformis (Rhodophyta) were obtained, characterized and evaluated for their cytotoxic and antiprotozoal activities. Yields, molecular weights and chemical composition of carrageenans were determined. Their structures were elucidated through spectroscopic techniques including FT-IR and CP-MAS 13C NMR spectra. Crude and alkali treated carrageenan seems to be chemically similar to the iota-family carrageenan. Crude carrageenan showed antiprotozoal activity against Giardia intestinalis.

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17

Schefer, Larissa, Jozef Adamcik, Michael Diener, and Raffaele Mezzenga. "Supramolecular chiral self-assembly and supercoiling behavior of carrageenans at varying salt conditions." Nanoscale 7, no. 39 (2015): 16182–88. http://dx.doi.org/10.1039/c5nr04525h.

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18

Pereira, Leonel. "Population Studies and Carrageenan Properties in Eight Gigartinales (Rhodophyta) from Western Coast of Portugal." Scientific World Journal 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/939830.

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Eight carrageenophytes, representing seven genera and three families of Gigartinales (Florideophyceae), were studied for 15 months. The reproductive status, dry weight, and carrageenan content have been followed by a monthly random sampling. The highest carrageenan yields were found inChondracanthus acicularis(61.1%),Gigartina pistillata(59.7%), andChondracanthus teedeivar.lusitanicus(58.0%). Species of Cystocloniaceae family produces predominantly iota-carrageenans; Gigartinaceae family produces hybrid kappa-iota carrageenans (gametophytic plants) and lambda-family carrageenans (sporophytic plants); Phyllophoraceae family produces kappa-iota-hybrid carrageenans. Quadrate destructive sampling method was used to determine the biomass and line transect. Quadrate nondestructive sampling method, applied along a perpendicular transect to the shoreline, was used to calculate the carrageenophytes cover in two periods: autumn/winter and spring/summer. The highest cover and biomass were found inChondrus crispus(3.75%–570 g/m2),Chondracanthus acicularis(3.45%–99 g/m2),Chondracanthus teedeivar.lusitanicus(2.45%–207.5 g/m2), andMastocarpus stellatus(2.02%–520 g/m2).

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Song, Shuang, Haoran Peng, Qingling Wang, Zhengqi Liu, Xiuping Dong, Chengrong Wen, Chunqing Ai, Yujiao Zhang, Zhongfu Wang, and Beiwei Zhu. "Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2." Food & Function 11, no. 9 (2020): 7415–20. http://dx.doi.org/10.1039/d0fo02017f.

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20

Arzani, Lalu Danu Prima, Tjahja Muhandri, and Nancy Dewi Yuliana. "KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii." Jurnal Teknologi dan Industri Pangan 31, no. 2 (December 2020): 95–102. http://dx.doi.org/10.6066/jtip.2020.31.2.95.

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Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.

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Brenner, Tom, Rando Tuvikene, Yapeng Fang, Shingo Matsukawa, and Katsuyoshi Nishinari. "Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels." Food Hydrocolloids 44 (February 2015): 136–44. http://dx.doi.org/10.1016/j.foodhyd.2014.09.016.

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22

Hossain, Khandker S., and Norio Nemoto. "Dynamic light scattering of iota carrageenan gelling system." Journal of Non-Crystalline Solids 235-237 (August 1998): 682–87. http://dx.doi.org/10.1016/s0022-3093(98)00620-6.

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23

Yang, Dongying, and Hongshun Yang. "Effects of ethanol on gelation of iota-carrageenan." LWT 126 (May 2020): 109281. http://dx.doi.org/10.1016/j.lwt.2020.109281.

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24

Michon, C. "Gelatin/iota-carrageenan interactions in non-gelling conditions." Food Hydrocolloids 14, no. 3 (May 2000): 203–8. http://dx.doi.org/10.1016/s0268-005x(99)00068-5.

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25

Hebar, Alexandra, Christiane Koller, Jan-Marcus Seifert, Monika Chabicovsky, Angelika Bodenteich, Andreas Bernkop-Schnürch, Andreas Grassauer, and Eva Prieschl-Grassauer. "Non-Clinical Safety Evaluation of Intranasal Iota-Carrageenan." PLOS ONE 10, no. 4 (April 13, 2015): e0122911. http://dx.doi.org/10.1371/journal.pone.0122911.

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26

Jumaah, F. N., N. N. Mobarak, A. Ahmad, M. A. Ghani, and M. Y. A. Rahman. "Derivative of iota-carrageenan as solid polymer electrolyte." Ionics 21, no. 5 (November 21, 2014): 1311–20. http://dx.doi.org/10.1007/s11581-014-1306-x.

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27

Bhowmick, Biplab, Gunjan Sarkar, Dipak Rana, Indranil Roy, Nayan Ranjan Saha, Sushmita Ghosh, Manas Bhowmik, and Dipankar Chattopadhyay. "Effect of carrageenan and potassium chloride on an in situ gelling ophthalmic drug delivery system based on methylcellulose." RSC Advances 5, no. 74 (2015): 60386–91. http://dx.doi.org/10.1039/c5ra06858d.

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Our research is devoted to developing a methylcellulose (MC) basedin situgelling ophthalmic formulation using pilocarpine hydrochloride as a model drug, containing different proportions of i (iota)-carrageenan and potassium chloride.

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Talarico, Laura B., Miguel D. Noseda, Diogo R. B. Ducatti, Maria E. R. Duarte, and Elsa B. Damonte. "Differential inhibition of dengue virus infection in mammalian and mosquito cells by iota-carrageenan." Journal of General Virology 92, no. 6 (June 1, 2011): 1332–42. http://dx.doi.org/10.1099/vir.0.028522-0.

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The antiviral activity against dengue virus-2 (DENV-2) of carrageenans reported here has shown a differential susceptibility of C6/36 HT and Vero cells, taken as models of mosquito and mammalian cells, depending on the structural class of polysaccharides: all polysaccharides blocked DENV-2 infection in monkey Vero cells, but only iota-carrageenans were virus inhibitors in mosquito cells. However, iota-carrageenans were less effective in mosquito cells in comparison with mammalian cells with effective concentration 50 % (EC50) values in C6/36 HT cells 4.9–17.5-fold higher than in Vero cells, as determined by virus yield reduction assay. The mode of action of iota-carrageenan in both cell types was strikingly different: in Vero cells the inhibitory activity was exerted only at the initiation of the cycle, affecting virion binding, whereas in mosquito cells DENV-2 adsorption was not affected and comparable levels of inhibition were obtained if the compound was added to cells together with the virus, after 8 h of infection or by cell pre-treatment before infection. Furthermore, iota-carrageenans induced a subtle alteration in mosquito cells, detected by cell proliferation and protein synthesis analyses, suggesting that a probable cellular target may be responsible for the refractory state of mosquito cells to DENV-2 infection produced by this class of polysulfates. The failure of iota-carrageenan to block DENV-2 adsorption to mosquito cells appeared to be related to the low presence of adequate heparan sulfate (HS) in C6/36 HT cell surface and is indicative of a differential participation of HS residues for DENV-2 entry in both types of cells.

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29

Garnier, C., C. Michon, S. Durand, G. Cuvelier, J. L. Doublier, and B. Launay. "Iota-carrageenan/casein micelles interactions: evidence at different scales." Colloids and Surfaces B: Biointerfaces 31, no. 1-4 (September 2003): 177–84. http://dx.doi.org/10.1016/s0927-7765(03)00137-1.

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30

Grassauer, Andreas, Regina Weinmuellner, Christiane Meier, Alexander Pretsch, Eva Prieschl-Grassauer, and Hermann Unger. "Iota-Carrageenan is a potent inhibitor of rhinovirus infection." Virology Journal 5, no. 1 (2008): 107. http://dx.doi.org/10.1186/1743-422x-5-107.

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31

Vega-Rios, Alejandro, Jorge L. Olmedo-Martínez, Bárbara Farías-Mancilla, Claudia A. Hernández-Escobar, and E. Armando Zaragoza-Contreras. "Synthesis and electrical properties of polyaniline/iota-carrageenan biocomposites." Carbohydrate Polymers 110 (September 2014): 78–86. http://dx.doi.org/10.1016/j.carbpol.2014.03.068.

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32

Abeysekera, Rukmal M., Edmund T. Bergström, David M. Goodball, Ian T. Norton, and Anthony W. Robards. "Ultrastructural evidence for intramolecular double stranding in iota-carrageenan." Carbohydrate Research 248 (October 1993): 225–31. http://dx.doi.org/10.1016/0008-6215(93)84129-t.

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33

Piculell, Lennart, Svante Nilsson, and Per Muhrbeck. "Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan." Carbohydrate Polymers 18, no. 3 (January 1992): 199–208. http://dx.doi.org/10.1016/0144-8617(92)90064-w.

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34

Hoffman, R. "Carrageenans inhibit growth-factor binding." Biochemical Journal 289, no. 2 (January 15, 1993): 331–34. http://dx.doi.org/10.1042/bj2890331.

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Carrageenans, a family of polysulphated carbohydrates, inhibited binding of basic fibroblast growth factor (bFGF), transforming growth factor beta 1 (TGF beta 1) and platelet-derived growth factor (PDGF). iota-Carrageenan was the most potent bFGF antagonist (IC50 = 0.4 +/- 0.1 microgram/ml), kappa-carrageenan was the most potent PDGF antagonist (IC50 = 1.7 +/- 1.3 micrograms/ml) and lambda-carrageenan was the most potent TGF beta 1 antagonist (IC50 = 19 +/- 2 micrograms/ml). None of the carrageenans, at concentrations up to 200 micrograms/ml, inhibited binding of insulin-like growth factor 1 or transforming growth factor alpha. Carrageenans are selective growth-factor antagonists and have potential for the treatment of disorders associated with the over-production of certain growth factors.

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35

Picullel, L., C. Håkansson, and S. Nilsson. "Cation specificity of the order—disorder transition in iota carrageenan: effects of kappa carrageenan impurities." International Journal of Biological Macromolecules 9, no. 5 (October 1987): 297–301. http://dx.doi.org/10.1016/0141-8130(87)90070-5.

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36

Préchoux, Aurélie, Sabine Genicot, Hélène Rogniaux, and William Helbert. "Controlling Carrageenan Structure Using a Novel Formylglycine-Dependent Sulfatase, an Endo-4S-iota-Carrageenan Sulfatase." Marine Biotechnology 15, no. 3 (September 26, 2012): 265–74. http://dx.doi.org/10.1007/s10126-012-9483-y.

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37

Pacheco-Quito, Edisson-Mauricio, Roberto Ruiz-Caro, Juan Rubio, Aitana Tamayo, and María-Dolores Veiga. "Carrageenan-Based Acyclovir Mucoadhesive Vaginal Tablets for Prevention of Genital Herpes." Marine Drugs 18, no. 5 (May 11, 2020): 249. http://dx.doi.org/10.3390/md18050249.

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Women are the most affected by genital herpes, which is one of the most common sexually transmitted infections, affecting more than 400 million people worldwide. The application of vaginal microbicides could provide a safe method of protection. Acyclovir is a safe and effective medication for vaginal administration, and numerous benefits have been observed in the treatment of primary or recurrent lesions due to genital herpes. Vaginal tablets based on a combination of the polymers iota-carrageenan and hydroxypropyl methylcellulose were developed for the controlled release of acyclovir. Swelling, mucoadhesion and drug release studies were carried out in simulated vaginal fluid. The tablets, containing a combination of iota-carrageenan and hydroxypropyl methylcellulose, have an adequate uptake of the medium that allows them to develop the precise consistency and volume of gel for the controlled release of acyclovir. Its high mucoadhesive capacity also allows the formulation to remain in the vaginal area long enough to ensure the complete release of acyclovir. These promising formulations for the prevention of genital herpes deserve further evaluation.

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38

Lin, Li-hwa, Masakuni Tako, and Fujiya Hongo. "Isolation and Characterization of .IOTA.-Carrageenan from Eucheuma serra (Togekirinsai)." Journal of Applied Glycoscience 47, no. 3/4 (2000): 303–10. http://dx.doi.org/10.5458/jag.47.303.

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39

Elias, Christopher J., Christiana Coggins, Francisco Alvarez, Vivian Brache, Ian S. Fraser, Maria Lacarra, Pekka Lähteenmäkl, et al. "Colposcopic evaluation of a vaginal gel formulation of iota-carrageenan." Contraception 56, no. 6 (December 1997): 387–89. http://dx.doi.org/10.1016/s0010-7824(97)00176-5.

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40

Gunning, A. P., P. Cairns, A. R. Kirby, A. N. Round, H. J. Bixler, and V. J. Morris. "Characterising semi-refined iota-carrageenan networks by atomic force microscopy." Carbohydrate Polymers 36, no. 1 (May 1998): 67–72. http://dx.doi.org/10.1016/s0144-8617(97)00112-4.

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41

Janaswamy, Srinivas, and Rengaswami Chandrasekaran. "Three-dimensional structure of the sodium salt of iota-carrageenan." Carbohydrate Research 335, no. 3 (October 2001): 181–94. http://dx.doi.org/10.1016/s0008-6215(01)00219-1.

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42

Mischenko, N., B. Denef, K. Mortensen, and H. Reynaers. "SANS contrast in iota-carrageenan gels and solutions in D2O." Physica B: Condensed Matter 234-236 (June 1997): 283–85. http://dx.doi.org/10.1016/s0921-4526(96)00958-1.

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43

Langendorff, V., G. Cuvelier, B. Launay, C. Michon, A. Parker, and C. G. De Kruif. "Casein micelle/iota carrageenan interactions in milk: influence of temperature." Food Hydrocolloids 13, no. 3 (May 1999): 211–18. http://dx.doi.org/10.1016/s0268-005x(98)00087-3.

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44

Vanneste, Katrien, Michel Mandel, Sergio Paoletti, and Harry Reynaers. "Molecularity of the Salt-Induced Conformational Transition of .iota.-Carrageenan." Macromolecules 27, no. 25 (December 1994): 7496–98. http://dx.doi.org/10.1021/ma00103a040.

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45

Tischer, Paula Cristina Sousa F., Miguel D. Noseda, Rilton Alves de Freitas, Maria Rita Sierakowski, and Maria Eugênia R. Duarte. "Effects of iota-carrageenan on the rheological properties of starches." Carbohydrate Polymers 65, no. 1 (July 2006): 49–57. http://dx.doi.org/10.1016/j.carbpol.2005.12.027.

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46

Bui, Viet T. N. T., Bach T. Nguyen, Frederic Renou, and Taco Nicolai. "Rheology and microstructure of mixtures of iota and kappa-carrageenan." Food Hydrocolloids 89 (April 2019): 180–87. http://dx.doi.org/10.1016/j.foodhyd.2018.10.034.

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47

Ghani, Noor Azlina Abdul, Rizafizah Othaman, Azizan Ahmad, Farah Hannan Anuar, and Nur Hasyareeda Hassan. "Impact of purification on iota carrageenan as solid polymer electrolyte." Arabian Journal of Chemistry 12, no. 3 (March 2019): 370–76. http://dx.doi.org/10.1016/j.arabjc.2018.06.008.

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48

Fransiska, D., B. S. B. Utomo, M. Darmawan, D. Gozali, and M. N. Iqbal. "Physicochemical characterization of kappa-iota carrageenan gel with papain enzyme." Journal of Physics: Conference Series 1943, no. 1 (July 1, 2021): 012175. http://dx.doi.org/10.1088/1742-6596/1943/1/012175.

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49

Totosaus, Alfonso, Reyna Gutierrez, and M. Lourdes Pérez-Chabela. "Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 1 (August 1, 2018): 13–24. http://dx.doi.org/10.2478/aucft-2018-0002.

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Abstract Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

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50

Černíková, Michaela, František Buňka, Vladimír Pavlínek, Pavel Březina, Jan Hrabě, and Stanislav Kráčmar. "The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 5 (2007): 51–58. http://dx.doi.org/10.11118/actaun200755050051.

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The effect of 0.25% w/w κ-carrageenan and ι‑carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH) were not different (P ≥ 0.05). There were no statistically significant differences in values of storage modulus G´ [Pa], loss modulus G'' [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed cheese with κ‑carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05). The addition of 0.25% w/w κ‑carrageenan and ι‑carrageenan (in the powder form) resulted in an increase in storage (G´) and loss (G'') moduli and a decrease in values of tan δ (P < 0.05). As compared with control (i.e. without added carrageenans), samples of processed cheese became firmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in firmness of processed cheese under study than κ‑carrageenan (P < 0.05).

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