推荐产品
生物来源
algae (marine)
表单
powder
质量
Non-gelling
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一般描述
角叉菜胶是来自红藻细胞壁的粘多糖。 它们是由1，3α-1，4β-半乳聚糖组成的阴离子线性聚合物，每个二糖单元含有一个（κ-），两个（ι-）或三个（λ-）硫酸盐。 在离子溶液中，κ-和ι-角叉菜胶自缔合成螺旋结构，分别形成刚性或柔性凝胶。 λ-角叉菜胶不形成螺旋，并且不凝胶化。 角叉菜胶在商业上用作增稠剂和稳定剂。
应用
角叉菜胶被用来抑制体内和体外的免疫反应，其机制被认为涉及对巨噬细胞的选择性细胞病变作用。 由于ι-、κ-和λ-角叉菜胶具有不同程度的硫酸化，因此可以对它们在保护性、抗病毒性和免疫抑制活性方面的差异进行比较研究。
Non-gelling carrageenan is used to induce inflammation and inflammatory pain in the rodent hindpaw or air pouch models. More recently carrageenan has been injected directly into the joints of rodents to model arthritic pain and inflammation.
替代产品
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
植物油/植物胶产品
A F Gabriel et al.
Journal of neuroscience methods, 163(1), 9-16 (2007-03-27)
Experimental pain research is often complicated by the absence of an objective and detailed method to analyze behavioral changes. In the present study, acute pain was induced into the right knee of the rat (n=15) through the injection of 2mg
A D Sedgwick et al.
Agents and actions, 18(3-4), 439-446 (1986-06-01)
A comparative assessment of the time course of changes in three models of acute carrageenan-induced inflammation, the six-day air pouch, polyester sponge and pleurisy models, was obtained by measuring exudate volume, leucocyte numbers, PGE2 concentrations and lactate dehydrogenase activity at
A W Thomson et al.
Agents and actions, 11(3), 265-273 (1981-05-01)
Carrageenans (kappa, lambda and iota) are sulphated polysaccharides isolated from marine algae that can markedly suppress immune responses both in vivo and in vitro. Impairment of complement activity and humoral responses to T-dependent antigens, depression of cell-mediated immunity, prolongation of
M L Weiner
Agents and actions, 32(1-2), 46-51 (1991-01-01)
Food-grade carrageenan is a safe natural product prepared from seaweed. Its addition to food imparts many desirable characteristics which have allowed it to be used continuously for centuries. The long safe history of this natural food additive is confirmed by
S Nicklin et al.
Food additives and contaminants, 6(4), 425-436 (1989-10-01)
Carrageenans are a group of high molecular weight sulphated polygalactans which find extensive use in the food industry as thickening, gelling and protein-suspending agents. Although there is no evidence to suggest that the persorption of small amounts of carrageenans across
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