L-카라기난의 유동학적 성질과 어쥬번트 효과

Rheological Property and Adjuvant Effect of L-Carrageenan

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.