L-카라기난의 유동학적 성질과 어쥬번트 효과

• 영문명: Rheological Property and Adjuvant Effect of L-Carrageenan
• 발행기관: 대한약학회
• 저자명: 김범수(Bum Soo Kim) 이광재(Kwang Jae Lee) 이종혁(Jong Hyuk Lee) 조두현(Due Hyeon Cho) 김윤중(Youn Jung Kim) 정병욱(Byung Wook Jung) 김하형(Ha Hyung Kim)
• 간행물 정보: 『약학회지』제46권 제1호 (2002년), 6~9쪽, 전체 4쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2002.02.28

영문 초록

The present study investigated the rheological properties and adjuvant activity of IgG production of L-Carrageenan raHeenans prepared using two different methods incubation at 37.4 of after either being heated or not being heated at 60o C for 10 minutes. The canageenan exhibited plastic flow with thixotropy in both cases, but the viscosity of the sample that had been heated was significantly higher, C57BL/6 mice were then immunized intraperitoneally with either of the carrageenans containing protein antigens. The maximum adjuvant effect was found when using the nonheated carrageenan, especially in terms of IgG2a, IgG2b, and IgG3 production. In contrast, IgGl antibody production was the same for both types of carrageenan. Furthermore, when administered orally; neither type of carrageenan resulted in the production of any antibodies.

키워드

Carrageenan viscosity rheological property IgG production.