Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum.

PubMed

Maphalla, Thabelang Gladys; Emmambux, Mohammad Naushad

2016-01-20

Consumer concerns to synthetic chemicals have led to strong preference for 'clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear. Copyright © 2015 Elsevier Ltd. All rights reserved.

Enhance the anti-microorganism activity of cinnamon oil by xanthan gum as emulsifying agent

NASA Astrophysics Data System (ADS)

Lieu, Dong M.; Dang, Thuy T. K.; Nguyen, Huong T.

2018-04-01

The aim of this study was to evaluate the effect of emulsifying agents (tween 20, DMSO (Dimethyl Sulfoxide) and xanthan gum) to inhibit Escherichia coli; Staphylococcus aureus; Saccharomyces cerevisiae and Aspergillus niger by cinnamon oil (Cinnamomum Cassia). Cinnamon oil was added in the emulsifying agents independently: tween 20 (0.3% v/v). DMSO (0.3% v/v) and xanthan gum (0.3% w/v) at different concentrations and evaluated their anti-microorganism activity by agar disk diffusion, mycelial growth inhibition and growth inhibition in liquid phase. The result indicated that, cinnamon oil diluted in different emulsifying agents showed the difference of the anti-microorganism activity, in which DMSO showed the lowest result. Xanthan gum and tween 20 show good stable emulsion. The anti-microorganism effect of cinnamon oil in tween 20 and xanthan gum was not significant difference. However, cinnamon oil in xanthan gum showed anti-microorganism activity better than tween 20 at low concentration in agar disk diffusion. This suggests that, cinnamon oil could be encapsulated by xanthan gum to enhance the anti-microorganism activity.

Xanthan gum: an economical substitute for agar in plant tissue culture media.

PubMed

Jain, R; Babbar, S B

2006-03-01

Xanthan gum, a microbial desiccation-resistant polysaccharide prepared commercially by aerobic submerged fermentation from Xanthomonas campestris, has been successfully used as a solidifying agent for plant tissue culture media. Its suitability as a substitute to agar was demonstrated for in vitro seed germination, caulogenesis and rhizogenesis of Albizzia lebbeck, androgenesis in anther cultures of Datura innoxia, and somatic embryogenesis in callus cultures of Calliandra tweedii. Culture media used for eliciting these morphogenic responses were gelled with either 1% xanthan gum or 0.9% agar. Xanthan gum, like agar, supported all these responses.

Structure of xanthan gum and cell ultrastructure at different times of alkali stress

PubMed Central

de Mello Luvielmo, Márcia; Borges, Caroline Dellinghausen; de Oliveira Toyama, Daniela; Vendruscolo, Claire Tondo; Scamparini, Adilma Regina Pippa

2016-01-01

The effect of alkali stress on the yield, viscosity, gum structure, and cell ultrastructure of xanthan gum was evaluated at the end of fermentation process of xanthan production by Xanthomonas campestris pv. manihotis 280-95. Although greater xanthan production was observed after a 24 h-alkali stress process, a lower viscosity was observed when compared to the alkali stress-free gum, regardless of the alkali stress time. However, this outcome is not conclusive as further studies on gum purification are required to remove excess sodium, verify the efficiency loss and the consequent increase in the polymer viscosity. Alkali stress altered the structure of xanthan gum from a polygon-like shape to a star-like form. At the end of the fermentation, early structural changes in the bacterium were observed. After alkali stress, marked structural differences were observed in the cells. A more vacuolated cytoplasm and discontinuities in the membrane cells evidenced the cell lysis. Xanthan was observed in the form of concentric circles instead of agglomerates as observed prior to the alkali stress. PMID:26887232

Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.

PubMed

Nawab, Anjum; Alam, Feroz; Haq, Muhammad Abdul; Hasnain, Abid

2016-12-01

The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved. Copyright © 2016 Elsevier B.V. All rights reserved.

Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.

PubMed

Jo, Wonjun; Bak, June Ha; Yoo, Byoungseung

2018-03-20

The steady and dynamic shear rheological properties of binary gum mixtures with xanthan gum (XG) and galactomannans (guar gum (GG) and locust bean gum (LBG)) were examined in a concentrated solution (1% w/w) as a function of gum mixing ratio (100/0, 75/25, 50/50, and 0/100). All samples, except for individual GG and LBG, showed high shear-thinning behavior with yield stress. The values of flow (K, η a,50 , and σ oc ) and dynamic rheological parameters (G' and G″) of XG-GG and XG-LBG mixtures were significantly higher compared to XG alone, indicating that the flow and viscoelastic properties of binary gum mixtures were greatly affected by the addition of GG and LBG. The maximum elasticity synergistic interaction for XG-galactomannans mixtures was observed at a mixing ratio of 50/50, showing a greatly positive deviation between measured and calculated values of G'. These results suggest that the synergistic effect of GG and LBG addition on rheological properties of XG appears to be due to intermolecular interaction occurred between XG and galactomannans, as confirmed by dynamic rheological properties. Copyright © 2018 Elsevier B.V. All rights reserved.

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels.

PubMed

Park, Shinjae; Mun, Saehun; Kim, Yong-Ro

2018-03-01

The aim of this study was to examine the effects of xanthan gum on the lipid digestibility, rheological properties, and β-carotene bioaccessibility of rice starch-based filled hydrogels. β-Carotene was solubilized within lipid droplets of emulsion that were then entrapped within rice starch hydrogels fabricated with different concentrations of xanthan gum. At a low concentration of xanthan gum (<0.5wt%), the viscous characteristics of the filled starch hydrogels increased. Furthermore, these hydrogels had a slower rate of lipid digestion than the β-carotene-loaded emulsion. As the concentration of xanthan gum was increased (to 1.0wt% and 2.0wt%), the filled starch hydrogels became more elastic gel-like than those without xanthan gum, and also had the fastest rate and highest final extent of lipid digestion. The addition of xanthan gum to the filled starch hydrogel lowered the bioaccessibility of β-carotene to varying degrees, depending on the xanthan gum concentration. The results obtained from this study can be useful in designing gel-like food products fortified with lipophilic nutraceuticals. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.

PubMed

Villamonte, Gina; Jury, Vanessa; Jung, Stéphanie; de Lamballerie, Marie

2015-03-01

The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing. © 2015 Institute of Food Technologists®

Ultrasound degradation of xanthan polymer in aqueous solution: Its scission mechanism and the effect of NaCl incorporation.

PubMed

Saleh, H M; Annuar, M S M; Simarani, K

2017-11-01

Degradation of xanthan polymer in aqueous solution by ultrasonic irradiation was investigated. The effects of selected variables i.e. sonication intensity, irradiation time, concentration of xanthan gum and molar concentration of NaCl in solution were studied. Combined approach of full factorial design and conventional one-factor-at-a-time was applied to obtain optimum degradation at sonication power intensity of 11.5Wcm -2 , irradiation time 120min and 0.1gL -1 xanthan in a salt-free solution. Molecular weight reduction of xanthan gum under sonication was described by an exponential decay function with higher rate constant for polymer degradation in the salt free solution. The limiting molecular weight where fragments no longer undergo scission was determined from the function. The incorporation of NaCl in xanthan solution resulted in a lower limiting molecular weight. The ultrasound-mediated degradation of aqueous xanthan polymer chain agreed with a random scission model. Side chain of xanthan polymer is proposed to be the primary site of scission action. Copyright © 2017 Elsevier B.V. All rights reserved.

Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH.

PubMed

Bak, J H; Yoo, B

2018-05-01

The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as well as in the presence of different pH levels were examined in dilute solution as a function of XG/GG mixing ratio (100/0, 75/25, 50/50, and 0/100). Experimental values of concentration (C) and relative viscosity (η rel ) or specific viscosity (η sp ) of gums in dilute solution were fitted to five models to determine [η] values of binary gum mixtures including individual gums. A [η] model (η rel =1+[η]C) of Tanglertpaibul and Rao is recommended as the best model to estimate [η] values for the binary gum mixtures with XG and GG as affected by NaCl, sucrose, and pH. Overall, the synergistic interaction of XG-GG mixtures in the presence of NaCl and sucrose showed a greatly positive variation between measured and calculated values of [η]. In contrast, the binary gum mixtures showed synergy only under an acidic condition (pH3). These results suggest that the NaCl and sucrose addition or acidic condition appears to affect the intermolecular interaction occurred between XG and GG at different gum mixing ratios. Copyright © 2018 Elsevier B.V. All rights reserved.

Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch.

PubMed

Lutfi, Zubala; Nawab, Anjum; Alam, Feroz; Hasnain, Abid; Haider, Syed Zia

2017-10-01

This study was performed to determine the effect of xanthan, guar, CMC and gum acacia on functional and pasting properties of starch isolated from water chestnut (Trapa bispinosa). Morphological properties of water chestnut starch with CMC were studied by scanning electron microscopy (SEM). The addition of hydrocolloids significantly enhanced the solubility of water chestnut starch (WCS) while reduced swelling power and freeze-thaw stability. The hydrophilic tendency of WCS was increased by xanthan gum; however, with addition of gum acacia it decreased significantly. Starch was modified with guar and gum acacia exhibited highest% syneresis. Guar gum was found to be effective in increasing the clarity of water chestnut starch paste. The addition of CMC significantly reduced the pasting temperature of WCS indicating ease of gelatinization. The setback was accelerated in the presence of xanthan gum but gum acacia delayed this effect during the cooling of the starch paste. Only xanthan gum was found to be effective in increasing breakdown showing good paste stability of WCS. Copyright © 2017 Elsevier B.V. All rights reserved.

Interaction between xanthan gum and cationic cellulose JR400 in aqueous solution.

PubMed

Li, Haiping; Hou, Wanguo; Li, Xiuzhi

2012-06-05

The electrostatic and hydrogen bonding interactions between xanthan gum (XG) and semisynthetic cationic cellulose (JR400) in aqueous solution are investigated via stability map, FT-IR spectra, thermogravimetric analysis, potentiometric measurement and rheological method. The stability map shows three regions, a stable region with XG as the major component, a flocculated region and another stable region with JR400 as the major component. The stability of mixing system depends on both the concentration fraction of JR400 (fJR) and the overlapping concentrations of these two polymers. In the region near the stoichiometric fJR, the mixture shows stoichiometric flocculation, which is independent of the total polymer concentration. However, in the regions away from the stoichiometric fJR, the mixtures are stable when the concentration of major polymer component is higher than its overlapping concentration. In stable regions, the electrostatic and hydrogen bonding interactions can enhance the viscosity of mixing system at appropriate fJR values. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of salt on turbulent drag reduction of xanthan gum.

PubMed

Hong, Cheng Hai; Choi, Hyoung Jin; Zhang, Ke; Renou, Frederic; Grisel, Michel

2015-05-05

The turbulent flow of an aqueous KCl solution driven by a rotating disc in a closed chamber showed significant drag reduction (DR) when a small amount of xanthan gum (XG) was added. The effects of the experimental parameters (XG and KCl concentrations, and time) on the drag reduction efficiency were examined. While the DR efficiency of XG decreased with increasing salt (KCl) concentration, the time-dependent DR efficiency was found to be fitted well using Brostow model equation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Anomalous Diffusion of Particles Dispersed in Xanthan Solutions Subjected to Shear Flow

NASA Astrophysics Data System (ADS)

Takikawa, Yoshinori; Yasuta, Muneharu; Fujii, Shuji; Orihara, Hiroshi; Tanaka, Yoshimi; Nishinari, Katsuyoshi

2018-05-01

Xanthan gum exhibits viscoelastic and shear-thinning properties. We investigate the Brownian motion of particles dispersed in xanthan gum solutions that are subjected to simple shear flow. The mean square displacements (MSDs) are obtained in both the flow and vorticity directions. In the absence of shear flow, subdiffusion is observed, MSD ∝ tα with α < 1, where t is time. In the presence of shear flow, however, the exponent α becomes larger together with the MSD itself in both the flow and vorticity directions. We show that the diffusion is enhanced by Taylor dispersion in the flow direction, whereas in the vorticity direction it is enhanced by nonthermal self-diffusion.

Fast microwave-assisted green synthesis of xanthan gum grafted acrylic acid for enhanced methylene blue dye removal from aqueous solution.

PubMed

Makhado, Edwin; Pandey, Sadanand; Nomngongo, Philiswa N; Ramontja, James

2017-11-15

In the present project, graft polymerization was employed to synthesis a novel adsorbent using acrylic acid (AA) and xanthan gum (XG) for cationic methylene dye (MB + ) removal from aqueous solution. The XG was rapidly grafted with acrylic acid (CH 2 =CHCOOH) under microwave heating. Fourier-transform infrared spectroscopy (FTIR), Proton Nuclear magnetic resonance spectroscopy ( 1 H NMR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and Thermal gravimetric analysis (TGA) techniques were used to verify the adsorbent formed under optimized reaction conditions. Optimum reaction conditions [AA (0.4M), APS (0.05M), XG (2gL -1 ), MW power (100%), MW time (80s)] offer maximum %G and %GE of 484 and 78.3, respectively. The removal ratio of adsorbent to MB + reached to 92.8% at 100mgL -1 . Equilibrium and kinetic adsorptions of dyes were better explained by the Langmuir isotherm and pseudo second-order kinetic model respectively. The results demonstrate xanthan gum grafted polyacrylic acid (mw XG-g-PAA) absorbent had the universality for removal of dyes through the chemical adsorption mechanism. Copyright © 2017 Elsevier Ltd. All rights reserved.

Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum.

PubMed

Miranda, Andrea Lobo; Costa, Samantha Serra; Assis, Denilson de Jesus; Andrade, Bianca Bomfim; de Souza, Carolina Oliveira; Oliveira, Maria Beatriz Prior Pinto; Guimarães, Alaíse Gil; Druzian, Janice Izabel

2018-07-15

In this study, we investigated the cellular fatty acid profiles of different Xanthomonas pathovars producing xanthan gum and explored the fatty acid composition to identify chemical markers of xanthan gum productivity and quality. Three Xanthomonas pathovars were studied. The fermentation was conducted for 168 h. Samples from the fermented medium were collected for extraction, quantification, and characterization of xanthan. The unsaturated/saturated (U/S) fatty acid ratio in Xanthomonas cells during fermentation was correlated with production, viscosity, and molecular weight of the gum obtained at each 24 h. The Xanthomonas axonopodis pv manihotis 290 strain showed a higher U/S ratio for major cell fatty acids (C16:1ω7/C16:0) as compared with the other two strains; this high ratio was directly associated with xanthan production. No correlation was observed between cellular fatty acid composition and characteristics of xanthan synthesized. Thus, it was possible to determine a production chemical marker for xanthan gum in Xanthomonas strains. Copyright © 2018 Elsevier Ltd. All rights reserved.

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

PubMed

Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Gani, Adil; Wani, S M; Malik, A H

2015-12-01

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.

PubMed

Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Rather, Jahangir A; Gani, Adil; Wani, S M; Malik, A H

2016-06-01

The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.

Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.

PubMed

Torres, María D; Moreira, Ramón; Chenlo, Francisco; Vázquez, María J

2012-06-20

Water adsorption isotherms of carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG), tragacanth gum (TG) and xanthan gum (XG) were determined at different temperatures (20, 35, 50, and 65°C) using a gravimetric method. Several saturated salt solutions were selected to obtain different water activities in the range from 0.09 to 0.91. Water adsorption isotherms of tested hydrocolloids were classified like type II isotherms. In all cases, equilibrium moisture content decreased with increasing temperature at each water activity value. Three-parameter Guggenheim-Anderson-de Boer (GAB) model was employed to fit the experimental data in the water activity range and statistical analysis indicated that this model gave satisfactory results. CMC and GG were the most and the least hygroscopic gums, respectively. Sorption heats decreased with increasing moisture content. Monolayer moisture content evaluated with GAB model was consistent with equilibrium conditions of maximum stability calculated from thermodynamic analysis of net integral entropy. Values of equilibrium relative humidity at 20°C are proposed to storage adequately the tested gums. Copyright © 2012 Elsevier Ltd. All rights reserved.

Bioadhesive Controlled Metronidazole Release Matrix Based on Chitosan and Xanthan Gum

PubMed Central

Eftaiha, Ala’a F.; Qinna, Nidal; Rashid, Iyad S.; Al Remawi, Mayyas M.; Al Shami, Munther R.; Arafat, Tawfiq A.; Badwan, Adnan A.

2010-01-01

Metronidazole, a common antibacterial drug, was incorporated into a hydrophilic polymer matrix composed of chitosan xanthan gum mixture. Hydrogel formation of this binary chitosan-xanthan gum combination was tested for its ability to control the release of metronidazole as a drug model. This preparation (MZ-CR) was characterized by in vitro, ex vivo bioadhesion and in vivo bioavailability study. For comparison purposes a commercial extended release formulation of metronidazole (CMZ) was used as a reference. The in vitro drug-release profiles of metronidazole preparation and CMZ were similar in 0.1 M HCl and phosphate buffer pH 6.8. Moreover, metronidazole preparation and CMZ showed a similar detachment force to sheep stomach mucosa, while the bioadhesion of the metronidazole preparation was higher three times than CMZ to sheep duodenum. The results of in vivo study indicated that the absorption of metronidazole from the preparation was faster than that of CMZ. Also, MZ-CR leads to higher metronidazole Cmax and AUC relative to that of the CMZ. This increase in bioavailability might be explained by the bioadhesion of the preparation at the upper part of the small intestine that could result in an increase in the overall intestinal transit time. As a conclusion, formulating chitosan-xanthan gum mixture as a hydrophilic polymer matrix resulted in a superior pharmacokinetic parameters translated by better rate and extent of absorption of metronidazole. PMID:20559494

Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion.

PubMed

Rahmati, Nazanin Fatemeh; Koocheki, Arash; Varidi, Mehdi; Kadkhodaee, Rassoul

2018-03-01

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.

Rheological Behavior Xanthan and SlurryPro Polymer Solutions Evaluated as Shear Thinning Delivery Fluids for Subsurface Remediation

NASA Astrophysics Data System (ADS)

Zhong, L.; Oostrom, M.; Truex, M.; Vermeul, V.

2011-12-01

Shear thinning fluids can be applied as a delivery means to enhance the uniformity of remedial amendment distribution in heterogeneous aquifers, thereby to improve remediation performance. The rheological behavior of biopolymer xanthan gum and synthetic polymer SlurryPro were tested, and their influence on the amendment delivery performance was evaluated. The impact of polymer concentration, basic water chemistry, salinity (e.g., Br-, Na+, Ca2+ concentrations), remedial amendments (phosphate, sodium lactate, ethyl lactate, lactate oil, whey), sediments, and the mixing approach on the rheological properties of the polymer solutions was determined. The SlurryPro polymer lost shear-thinning properties even at relatively low solution ionic strength. However, the xanthan gum polymer maintained shear-thinning properties under most of the tested conditions, though with some loss in absolute viscosity with increasing ionic strength. Xanthan appeared to be the better candidate for enhanced amendment delivery. Increasing in xanthan concentration not only increased the solution viscosity, but also increased degree of shear thinning. Addition of salt decreased the solution viscosity and the degree of shear thinning, while the influence was diminished when the polymer concentration was higher. After reaching a critical xanthan concentration, addition of salt increased solution viscosity. The degradation of xanthan and SlurryPro in the presence of site aquifer materials and microbes was studied in batch tests in which the field sediment/water ratio was simulated. The viscosity of the polymer solutions dropped 85% or more in the first week, while the solution chemical oxygen demand (COD) decreasing occurred at a much slower rate.

Preparation and characterization of cross-linked excipient of coprocessed xanthan gum-acacia gum as matrix for sustained release tablets

NASA Astrophysics Data System (ADS)

Surini, Silvia; Wati, Dina Risma; Syahdi, Rezi Riadhi

2018-02-01

Sustained release tablet is solid dosage form which is designed to release drugs slowly in the body. This research was intended to prepare and characterize the cross-linked excipients of co-processed xanthan gum-acacia gum (CL-Co-XGGA) as matrices for sustained release tablets with gliclazide as a model drug. CL-Co-XGGA excipients were cross-linked materials of co-processed excipients of xanthan gum-acacia gum (Co-XGGA) using sodium trimetaphosphate. Co-processed excipients of xanthan gum-acacia gum were prepared in the ratio of each excipient 1:2, 1:1 and 2:1. Co-XGGA and CL-Co-XGGA excipients were characterized physically, chemically and functionally. Then, the sustained release (SR) tablets were formulated by wet granulation method using CL-Co-XGGA excipients as matrices. Also, the dissolution study of the gliclazide SR tablets was carried out in phosphate buffer medium pH 7,4 containing sodium lauryl sulphate 0.2% for 12 hours. The results showed that the degree of substitution (DS) of CL-Co-XGGA 1:2, 1:1, 2:1 excipients were respectively 0.067, 0.082 and 0.08. Besides that, the excipients gel strengths were 14.03, 17.27 and 20,70 gF, respectively. The cross-linked excipients had improved flow properties and swelling capability compared to the Co-XGGA excipients. The results of the gliclazide SR tablets evaluations showed that all tablets were passed all tablet requirements. Moreover, the gliclazide release from SR tablets F1 - F6 revealed the sustained release profile, which was following zero order kinetics (F1, F2, F3, F6) and Higuchi kinetics (F4 and F5). It could be concluded that the obtained CL-Co-XGGA excipients might be used as matrices for sustained release tablets and could retard drug release up to 8 until 32 hours.

The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe).

PubMed

Zambrano-Zaragoza, María L; Quintanar-Guerrero, David; Del Real, Alicia; Piñon-Segundo, Elizabeth; Zambrano-Zaragoza, José F

2017-02-10

The main aim of this work was to evaluate the effect of the β-carotene release rate from nanocapsules incorporated into a xanthan gumcoating on the physical and physicochemical properties of fresh-cut melon (var. cantaloupe). Several coatings were studied: xanthan gum alone (XG), xanthan gum combined with nanocapsules (Ncs/XG), xanthan gum combined with nanospheres (Nsp/XG), nanocapsules (Ncs), and nanospheres (Nsp), all of which were compared to untreated fresh-cut melon in order to determine their preservation efficiency. The β-carotene release profiles from the Ncs and Ncs/XG treatments corresponded better to a Higuchi-type behavior (t 1/2 ) for matrix systems (R2>0.95). Also observed was a good correlation between the release of β-carotene by the Ncs/XG treatment and the minor changes observed in the whiteness index (≤10%) and firmness (≤2%). These results lead to the conclusion that incorporating β-carotene nanocapsules into a polysaccharide matrix improves the properties of the coatings, thereby increasing storage time to 21days at 4°C. Copyright © 2016 Elsevier Ltd. All rights reserved.

Graft copolymerization of ethylacrylate onto xanthan gum, using potassium peroxydisulfate as an initiator.

PubMed

Pandey, Sadanand; Mishra, Shivani B

2011-11-01

Graft copolymer of xanthan gum (XG) and ethylacrylate (EA) has been synthesized by free radical polymerization using potassium peroxydisulfate (KPS) as an initiator in an air atmosphere. The grafting parameters, i.e. grafting ratio and efficiency decrease with increase in concentration of xanthan gum from 0.050 mg/25 mL to 0.350 mg/25 mL, but these grafting parameters increase with increase in concentration of ethylacrylate from 9×10(-2) to 17×10(-2) ML(-1), and KPS from 15×10(-3) to 35×10(-3) ML(-1). The graft copolymer has been characterized by FTIR, XRD, TGA and SEM analysis. The grafted copolymer was also evaluated as efficient Zn(2+) metal binder. The grafted copolymer shows improvement in the stability, solubility as well as their sorbing capacity. Thus graft copolymer formed could find applications in metal ion removal and in drug delivery. Copyright © 2011 Elsevier B.V. All rights reserved.

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2012 CFR

2012-04-01

... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as..., methylcellulose, plantago seed (psyllium), polycarbophil, tragacanth, and xanthan gum. Esophageal obstruction and...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2013 CFR

2013-04-01

... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as..., methylcellulose, plantago seed (psyllium), polycarbophil, tragacanth, and xanthan gum. Esophageal obstruction and...

Rate and yield relationships in the production of xanthan gum by batch fermentations using complex and chemically defined growth media

DOE Office of Scientific and Technical Information (OSTI.GOV)

Pinches, A.; Pallent, L.J.

1986-10-01

Rate and yield information relating to biomass and product formation and to nitrogen, glucose and oxygen consumption are described for xanthan gum batch fermentations in which both chemically defined (glutamate nitrogen) and complex (peptone nitrogen) media are employed. Simple growth and product models are used for data interpretation. For both nitrogen sources, rate and yield parameter estimates are shown to be independent of initial nitrogen concentrations. For stationary phases, specific rates of gum production are shown to be independent of nitrogen source but dependent on initial nitrogen concentration. The latter is modeled empirically and suggests caution in applying simple productmore » models to xanthan gum fermentations. 13 references.« less

Time-dependent rheological behavior of natural polysaccharide xanthan gum solutions in interrupted shear and step-incremental/reductional shear flow fields

NASA Astrophysics Data System (ADS)

Lee, Ji-Seok; Song, Ki-Won

2015-11-01

The objective of the present study is to systematically elucidate the time-dependent rheological behavior of concentrated xanthan gum systems in complicated step-shear flow fields. Using a strain-controlled rheometer (ARES), step-shear flow behaviors of a concentrated xanthan gum model solution have been experimentally investigated in interrupted shear flow fields with a various combination of different shear rates, shearing times and rest times, and step-incremental and step-reductional shear flow fields with various shearing times. The main findings obtained from this study are summarized as follows. (i) In interrupted shear flow fields, the shear stress is sharply increased until reaching the maximum stress at an initial stage of shearing times, and then a stress decay towards a steady state is observed as the shearing time is increased in both start-up shear flow fields. The shear stress is suddenly decreased immediately after the imposed shear rate is stopped, and then slowly decayed during the period of a rest time. (ii) As an increase in rest time, the difference in the maximum stress values between the two start-up shear flow fields is decreased whereas the shearing time exerts a slight influence on this behavior. (iii) In step-incremental shear flow fields, after passing through the maximum stress, structural destruction causes a stress decay behavior towards a steady state as an increase in shearing time in each step shear flow region. The time needed to reach the maximum stress value is shortened as an increase in step-increased shear rate. (iv) In step-reductional shear flow fields, after passing through the minimum stress, structural recovery induces a stress growth behavior towards an equilibrium state as an increase in shearing time in each step shear flow region. The time needed to reach the minimum stress value is lengthened as a decrease in step-decreased shear rate.

The Use of Xanthan Gum as Vaccine Adjuvant: An Evaluation of Immunostimulatory Potential in BALB/c Mice and Cytotoxicity In Vitro

PubMed Central

Oliveira, Thaís Larré; Collares, Thaís Farias; Monte, Leonardo Garcia; Inda, Guilherme Roig; Moreira, Angelita da Silveira

2017-01-01

The successful production of new, safe, and effective vaccines that generate immunological memory is directly related to adjuvant feature, which is responsible for increasing and/or modulating the immune response. Several compounds display adjuvant activity, including carbohydrates. These compounds play important roles in the immune response, as well as having biocompatible properties in vaccine formulations. One such carbohydrate is xanthan gum, a polysaccharide that is produced by the plant-pathogenic bacterium Xanthomonas spp., which has adjuvant attributes. This study evaluated the immune response induced by xanthan gum associated with ovalbumin in BALB/c mice, which were subcutaneously immunized, in terms of antibody production (IgG1, IgG2a, IgG2b, and IgG3), and assessed the levels of IFN-γ in the splenocyte culture using indirect ELISA. Furthermore, we investigated in vitro cytotoxicity of xanthan in the embryo fibroblasts cell line of the NIH/3T3 mouse by MTT assay and propidium iodide uptake assay. The mice immunized with ovalbumin plus xanthan gum exhibited higher antibody IgG1 responses than control groups. Furthermore, the xanthan polysaccharide was capable of increasing the immunogenicity of antigens by producing IFN-γ and did not exhibit cytotoxicity effects in NIH/3T3 mouse fibroblast cells, considered a promising candidate for vaccine adjuvant. PMID:28555192

Development and evaluation of Ca(+ 2) ion cross-linked carboxymethyl xanthan gum tablet prepared by wet granulation technique.

PubMed

Maity, Siddhartha; Sa, Biswanath

2014-08-01

The objective of this work was to study the release behavior of prednisolone from calcium-cross-linked carboxymethyl xanthan gum (CMXG) tablets in dissolution medium having different pH values prevailing in the gastrointestinal lumen. Xanthan gum (XG) was derivatized to CMXG which was then cross-linked in situ with Ca(+2) ion during wet massing step of tablet preparation. Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry studies did not show any drug-polymer interaction although the drug underwent solid-state transformation during compression as evident from X-ray diffraction analysis. In vitro release study demonstrated that increase in the amount of Ca(+2) ion decreased the drug release, and beyond a certain amount, the drug release increased. While increase in both drug load and tablet crushing strength decreased the drug release, increase in exposure time in acid solution of pH 1.2 increased the overall release of the drug. The mechanism of drug release was non-Fickian/anomalous. The results indicated that variation in the amount of Ca(+2) ion can modulate the drug release from CMXG matrix tablets as needed.

Numerical simulation of a bubble rising in an environment consisting of Xanthan gum

NASA Astrophysics Data System (ADS)

Aguirre, Víctor A.; Castillo, Byron A.; Narvaez, Christian P.

2017-09-01

An improved numerical algorithm for front tracking method is developed to simulate a bubble rising in viscous liquid. In the new numerical algorithm, volume correction is introduced to conserve the bubble volume while tracking the bubble's rising and deforming. Volume flux conservation is adopted to solve the Navier-Stokes equation for fluid flow using finite volume method. Non-Newtonian fluids are widely used in industry such as feed and energy industries. In this research we used Xanthan gum which is a microbiological polysaccharide. In order to obtain the properties of the Xanthan gum, such as viscosity, storage and loss modulus, shear rate, etc., it was necessary to do an amplitude sweep and steady flow test in a rheometer with a concentric cylinder as geometry. Based on the data given and using a numerical regression, the coefficients required by Giesekus model are obtained. With these coefficients, it is possible to simulate the comportment of the fluid by the use of the developed algorithm. Once the data given by OpenFOAM is acquired, it is compared with the experimental data.

77 FR 39210 - Xanthan Gum From Austria and the People's Republic of China: Initiation of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-07-02

...\\ According to Petitioner, lysine and MSG are both produced via fermentation, use similar production equipment..., sugars, minerals, and salts. Xanthan gum is a polysaccharide produced by aerobic fermentation of...

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.

PubMed

Kim, Hyeri; Hwang, Han-Im; Song, Ki-Won; Lee, Jeehyun

2017-12-01

The objectives of this study were to develop and compare sensory characteristics of beverages and soups thickened with different concentrations of a xanthan gum-based thickener, and to examine, using rheological measurement, whether the viscosity of the thickened liquids conformed to the recommendations of the National Dysphagia Diet (NDD) Task Force. Beverages tested included water, apple juice, orange juice, soymilk, and Yakult. The thickening agent was added to samples at concentrations of 1, 2, or 3%. Addition of the thickening agent had a significant effect on the appearance, texture, and starchy flavor, which were evaluated by descriptive sensory evaluation. The reference standards of viscosity used in sensory descriptive analysis could be useful to practitioners who have to make dysphagia diets and need to learn to make them properly. In rheological measurement, viscosity of thickened liquids in stationary state would be perceived as higher compared to that while swallowing, because of the shear thinning property. This could lead to noncompliance of the medical advice or malnutrition. It is necessary to determine optimal proportion of xanthan gum-based thickener or uncover alternatives, which have shear thinning properties lower than those of xanthan gum, for the acceptance of dysphagia patients. There was no pudding-like viscosity as classified by NDD, when prepared following instructions. Future studies should include higher concentrations of thickener to find out the concentration of the thickener resulting in pudding-like viscosity as recommended by NDD. When a manufacturer modifies or develops a xanthan gum-based thickener, findings from this study can be utilized to understand sensory and rheological characteristics of thickened liquid. For practitioners who have to make dysphagia diets, the reference standards of viscosity used in sensory descriptive analysis could be helpful for deciding the viscosity level of thickened liquids based only on visual

77 FR 34997 - Xanthan Gum From Austria and China; Institution of Antidumping Duty Investigations and Scheduling...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-12

... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 731-TA-1202-1203 (Preliminary)] Xanthan Gum... Phase Investigations AGENCY: United States International Trade Commission. ACTION: Notice. SUMMARY: The... Investigations, U.S. International Trade Commission, 500 E Street SW., Washington, DC 20436. Hearing-impaired...

Effect of organic matter on estuarine flocculation: a laboratory study using montmorillonite, humic acid, xanthan gum, guar gum and natural estuarine flocs.

PubMed

Furukawa, Yoko; Reed, Allen H; Zhang, Guoping

2014-01-03

Riverine particles undergo a rapid transformation when they reach estuaries. The rapid succession of hydrodynamic and biogeochemical regimes forces the particles to flocculate, settle and enter the sediment pool. The rates and magnitudes of flocculation depend on the nature of the particles which are primarily affected by the types and quantities of organic matter (OM). Meanwhile, the OM characteristics vary widely between environments, as well as within a single environment due to seasonal climate and land use variability. We investigated the effect of the OM types and quantities through laboratory experiments using natural estuarine particles from the Mississippi Sound and Atchafalaya Bay as well as model mixtures of montmorillonite and organic molecules (i.e., biopolymers (guar/xanthan gums) and humic acid). Biopolymers promote flocculation but the magnitude depends on the types and quantities. Nonionic guar gum yields much larger flocs than anionic xanthan gum, while both of them exhibit a nonlinear behavior in which the flocculation is the most pronounced at the intermediate OM loading. Moreover, the effect of guar gum is independent of salinity whereas the effect of xanthan gum is pronounced at higher salinity. Meanwhile, humic acid does not affect flocculation at all salinity values tested in this study. These results are echoed in the laboratory manipulation of the natural estuarine particles. Flocculation of the humic acid-rich Mississippi Sound particles is unaffected by the OM, whereas that of biopolymer-rich Atchafalaya Bay particles is enhanced by the OM. Flocculation is positively influenced by the presence of biopolymers that are produced as the result of marine primary production. Meanwhile, humic acid, which is abundant in the rivers that drain the agricultural soils of Southeastern United States, has little influence on flocculation. Thus, it is expected that humic acid-poor riverine particles (e.g., Mississippi River, and Atchafalaya River, to a

Effect of organic matter on estuarine flocculation: a laboratory study using montmorillonite, humic acid, xanthan gum, guar gum and natural estuarine flocs

PubMed Central

2014-01-01

Background Riverine particles undergo a rapid transformation when they reach estuaries. The rapid succession of hydrodynamic and biogeochemical regimes forces the particles to flocculate, settle and enter the sediment pool. The rates and magnitudes of flocculation depend on the nature of the particles which are primarily affected by the types and quantities of organic matter (OM). Meanwhile, the OM characteristics vary widely between environments, as well as within a single environment due to seasonal climate and land use variability. We investigated the effect of the OM types and quantities through laboratory experiments using natural estuarine particles from the Mississippi Sound and Atchafalaya Bay as well as model mixtures of montmorillonite and organic molecules (i.e., biopolymers (guar/xanthan gums) and humic acid). Results Biopolymers promote flocculation but the magnitude depends on the types and quantities. Nonionic guar gum yields much larger flocs than anionic xanthan gum, while both of them exhibit a nonlinear behavior in which the flocculation is the most pronounced at the intermediate OM loading. Moreover, the effect of guar gum is independent of salinity whereas the effect of xanthan gum is pronounced at higher salinity. Meanwhile, humic acid does not affect flocculation at all salinity values tested in this study. These results are echoed in the laboratory manipulation of the natural estuarine particles. Flocculation of the humic acid-rich Mississippi Sound particles is unaffected by the OM, whereas that of biopolymer-rich Atchafalaya Bay particles is enhanced by the OM. Conclusions Flocculation is positively influenced by the presence of biopolymers that are produced as the result of marine primary production. Meanwhile, humic acid, which is abundant in the rivers that drain the agricultural soils of Southeastern United States, has little influence on flocculation. Thus, it is expected that humic acid-poor riverine particles (e.g., Mississippi

77 FR 65361 - Xanthan Gum From Austria and the People's Republic of China: Postponement of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-26

... Austria and the People's Republic of China: Postponement of Preliminary Determinations of Antidumping Duty...: October 26, 2012. FOR FURTHER INFORMATION CONTACT: Karine Gziryan (Austria) or Brandon Farlander (People's... of initiation of antidumping duty investigations of xanthan gum from Austria and the People's...

Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test.

PubMed

Razavi, Seyed M A; Behrouzian, Fataneh; Alghooneh, Ali

2017-10-01

The viscoelastic (transient and dynamic) and time-dependent rheological behaviors of XG (xanthan gum), SSG (sage seed gum) and their blends at various ratios (1-3, 1-1, and 3-1 SSG-XG) and temperatures (10, 30, and 50C) were investigated using creep and recovery analyses. The creep compliance was converted to stress relaxation data; then, the structural kinetic model satisfactorily fitted the time-dependent relaxation modulus. Furthermore, dynamic rheology of mixtures was investigated using creep analyses. The most important contribution of the Maxwell spring to deformation (53.51%), was that corresponding to the SSG at 50C and the most important contribution of the Maxwell dashpot to the maximum deformation, were those corresponding to the XG (61.44%) and 1-3 SSG-XG (58.91%) samples both at 50C. The breakdown rate constant ( α) of the crosslinked gum structure in SSG and 3-1 SSG-XG under the application of external shear stress increases with temperature from 10 to 50C in the range of 0.14-0.32 (1/s) and 0.14-0.24 (1/s), respectively, whereas other dispersions showed the reverse trend. Among all dispersions, only XG and 1-3 SSG-XG demonstrated crossover frequency at 9.95 and 31.47 rad/s, respectively, at 50C, indicative of the lowest entanglement density for 1-3 SSG-XG. The greatest interaction between SSG and XG occurred for 3-1 ratio at 50C, which was confirmed by the Han curves. Hydrocolloid blends, particularly those consisting of xanthan gum and a galactomannan from new source can provide a range of attractive textural properties. Rheological studies contribute to the description of the molecular structure and prediction of the structural changes during their manufacturing processes. Sage seed gum (SSG), as a polyelectrolyte galactomannan, has a great potential to exert stabilizing, thickening, gelling and binding properties in food, cosmetics, and pharmaceutical systems. Therefore, we elaborate the interactions between SSG and xanthan gum and also the

Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

NASA Astrophysics Data System (ADS)

Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

2018-01-01

Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

PubMed

Demirci, Zeynep Ozben; Yılmaz, Ismail; Demirci, Ahmet Şukru

2014-05-01

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

78 FR 33354 - Xanthan Gum From Austria: Final Determination of Sales at Less Than Fair Value

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

..., sugars, minerals, and salts. Xanthan gum is a polysaccharide produced by aerobic fermentation of... backbone of two P-1,4-D- Glucose monosaccharide units, the second with a trisaccharide side chain consisting of P-D-Mannose-(1,4)-P-DGlucuronic acid-(1,2)-a-D- Mannose monosaccharide units. The terminal...

78 FR 43143 - Xanthan Gum From the People's Republic of China: Amended Final Determination of Sales at Less...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-19

..., and salts. Xanthan gum is a polysaccharide produced by aerobic fermentation of Xanthomonas campestris... Biotechnologies Fufeng Biotechnologies Co., Co., Ltd. (aka Ltd.)/Shandong Fufeng Inner Mongolia Fermentation Co., Ltd. Fufeng Biotechnologies Co., Ltd.)/ Shandong Fufeng Fermentation Co., Ltd. Deosen Biochemical Ltd...

Application of design of experiment for polyox and xanthan gum coated floating pulsatile delivery of sumatriptan succinate in migraine treatment.

PubMed

Jagdale, Swati C; Pawar, Chandrakala R

2014-01-01

Migraine follows circadian rhythm in which headache is more painful at the awakening time. This needs administration of dosage form at night time to release drug after lag period when pain gets worse. Sumatriptan succinate is a drug of choice for migraine. Sumatriptan succinate has bitter taste, low oral bioavailability, and shorter half-life. Present work deals with application of design of experiment for polyox and xanthan gum in development of press coated floating pulsatile tablet. Floating pulsatile concept was applied to increase gastric residence of the dosage form. Burst release was achieved through immediate release tablet using crospovidone as superdisintegrant (10%). Pulse lag time was achieved using swellable polymer polyox WSR 205 and xanthan gum. 3(2) experimental design was applied. Optimized formulation was evaluated for physical characteristics and in-vitro and in-vivo study. From results, it can be concluded that optimized batch F8 containing polyox WSR205 (72.72%) and xanthan gum (27.27%) of total weight of polymer has shown floating lag time of 55 ± 2 sec, drug content of 100.35 ± 0.4%, hardness of 6 ± 0.1 Kg/cm(2), and 98.69 ± 2% drug release in pulse manner with lag time of 7 ± 0.1 h. Optimized batch showed prolong gastric residence which was confirmed by in-vivo X-ray study.

Application of Design of Experiment for Polyox and Xanthan Gum Coated Floating Pulsatile Delivery of Sumatriptan Succinate in Migraine Treatment

PubMed Central

Jagdale, Swati C.; Pawar, Chandrakala R.

2014-01-01

Migraine follows circadian rhythm in which headache is more painful at the awakening time. This needs administration of dosage form at night time to release drug after lag period when pain gets worse. Sumatriptan succinate is a drug of choice for migraine. Sumatriptan succinate has bitter taste, low oral bioavailability, and shorter half-life. Present work deals with application of design of experiment for polyox and xanthan gum in development of press coated floating pulsatile tablet. Floating pulsatile concept was applied to increase gastric residence of the dosage form. Burst release was achieved through immediate release tablet using crospovidone as superdisintegrant (10%). Pulse lag time was achieved using swellable polymer polyox WSR 205 and xanthan gum. 32 experimental design was applied. Optimized formulation was evaluated for physical characteristics and in-vitro and in-vivo study. From results, it can be concluded that optimized batch F8 containing polyox WSR205 (72.72%) and xanthan gum (27.27%) of total weight of polymer has shown floating lag time of 55 ± 2 sec, drug content of 100.35 ± 0.4%, hardness of 6 ± 0.1 Kg/cm2, and 98.69 ± 2% drug release in pulse manner with lag time of 7 ± 0.1 h. Optimized batch showed prolong gastric residence which was confirmed by in-vivo X-ray study. PMID:25530963

78 FR 2251 - Xanthan Gum From Austria: Preliminary Determination of Sales at Less Than Fair Value and...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-10

... limited to, sugars, minerals, and salts. Xanthan gum is a polysaccharide produced by aerobic fermentation... consists of a backbone of two P-1,4-D- Glucose monosaccharide units, the second with a trisaccharide side chain consisting of P-D-Mannose-(1,4)- P-DGlucuronic acid-(1,2) - a-D- Mannose monosaccharide units. The...

Formulation and in vitro evaluation of xanthan gum or carbopol 934-based mucoadhesive patches, loaded with nicotine.

PubMed

Abu-Huwaij, Rana; Obaidat, Rana M; Sweidan, Kamal; Al-Hiari, Yusuf

2011-03-01

Bilayer nicotine mucoadhesive patches were prepared and evaluated to determine the feasibility of the formulation as a nicotine replacement product to aid in smoking cessation. Nicotine patches were prepared using xanthan gum or carbopol 934 as a mucoadhesive polymers and ethyl cellulose as a backing layer. The patches were evaluated for their thickness, weight and content uniformity, swelling behavior, drug-polymers interaction, adhesive properties, and drug release. The physicochemical interactions between nicotine and the polymers were investigated by Fourier transform infrared (FTIR) spectroscopy. Mucoadhesion was assessed using two-arm balance method, and the in vitro release was studied using the Franz cell. FTIR revealed that there was an acid base interaction between nicotine and carbopol as well as nicotine and xanthan. Interestingly, the mucoadhesion and in vitro release studies indicated that this interaction was strong between the drug and carbopol whereas it was weak between the drug and xanthan. Loading nicotine concentration to non-medicated patches showed a significant decrease in the mucoadhesion strength of carbopol patches and no significant effect on the mucoadhesion strength of xanthan patches. In vitro release studies of the xanthan patches showed a reasonable fast initial release profile followed by controlled drug release over a 10-h period. © 2010 American Association of Pharmaceutical Scientists

78 FR 13379 - Xanthan Gum from Austria and China; Scheduling of the Final Phase of an Antidumping Investigation

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-27

..., sugars, minerals, and salts. Xanthan gum is a polysaccharide produced by aerobic fermentation of... backbone of two P-1,4-D- Glucose monosaccharide units, the second with a trisaccharide side chain consisting of P-D-Mannose-(1,4)-P-DGlucuronic acid-(1,2)-a-D- Mannose monosaccharide units. The terminal...

Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.

PubMed

Cho, Hyun M; Yoo, Byoungseung

2015-01-01

Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a sport drink) that were prepared with four commercial instant xanthan gum-based thickeners (coded A-D) were investigated at a 3% thickener concentration. All thickened samples showed high shear-thinning behavior with yield stress at the serving temperature of 8°C. The magnitudes of apparent viscosity (ηa,50), consistency index (K), storage modulus (G'), and loss modulus (G'') of the thickened beverages, except for water, with food thickener A were significantly higher compared with other thickeners (B, C, and D) (P<0.05). The largest increases in K values for thickened beverages were observed at 1-hour storage, and at longer times their K values, except for milk, remained approximately constant. Rheological parameters demonstrated statistically significant differences in flow and dynamic behaviors between the cold thickened beverages prepared with the xanthan gum-based food thickeners (P<0.05), indicating that their rheological properties are strongly influenced by the dispersing medium, the type of food thickener, and storage time. In particular, appropriately selecting a commercial food thickener for preparing thickened beverages seems to be of importance for managing dysphagia. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Xanthan Gum Production by Xanthomonas campestris pv. campestris IBSBF 1866 and 1867 from Lignocellulosic Agroindustrial Wastes.

PubMed

da Silva, Juliana Albuquerque; Cardoso, Lucas Guimarães; de Jesus Assis, Denilson; Gomes, Gleice Valéria Pacheco; Oliveira, Maria Beatriz Prior Pinto; de Souza, Carolina Oliveira; Druzian, Janice Izabel

2018-05-05

This study aimed to evaluate the properties of xanthan gum produced by Xanthomonas campestris pv. campestris 1866 and 1867 from lignocellulosic agroindustrial wastes. XG was produced using an orbital shaker in a culture medium containing coconut shell (CS), cocoa husks (CH), or sucrose (S) minimally supplemented with urea and potassium. The XG production results varied between the CS, CH, and S means, and it was higher with the CH in strains 1866 (4.48 g L -1 ) and 1867 (3.89 g L -1 ). However, there was more apparent viscosity in the S gum (181.88 mPas) and the CS gum (112.06 mPas) for both 1866 and 1867, respectively. The ability of XG CS and XG CH to emulsify different vegetable oils was similar to the ability of XG S . All gums exhibited good thermal stability and marked groups in the elucidation of compounds and particles with rough surfaces.

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

PubMed Central

Kim, Chong-Yeon; Yoo, Byoungseung

2017-01-01

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan δ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration. PMID:28401089

Laboratory study of polymer solutions used for mobility control during in situ NAPL recovery

DOE Office of Scientific and Technical Information (OSTI.GOV)

Martel, K.E.; Martel, R.; Lefebvre, R.

1998-12-31

The use of surfactant solutions for the in situ recovery of residual NAPL in aquifers is increasingly considered as a viable remediation technique. The injection of a few pore volumes of high-concentration surfactant solutions can mobilize or solubilize most of the residual NAPL contacted by the solutions. However, the washing solutions` physico-chemical properties (low density and high viscosity), combined with the natural porous media heterogeneity, can prevent a good sweep of the entire contaminated volume. The objective of this laboratory study is first to select and characterize polymers that would be suitable for aquifer restoration. Their experiments showed that amongmore » several polymers, xanthan gum is the most suitable for aquifer remediation. An evaluation of xanthan gum solution rheology was made in order to predict shear rates, xanthan gum concentrations, salinity, and temperature effects on solution viscosity. The second set of experiments were made with a sand box which was designed to reproduce a simple heterogeneous media consisting of layers of sand with different permeability. These tests illustrate the xanthan gum solution`s ability to increase surfactant solution`s sweep efficiency and limit viscous fingering.« less

21 CFR 172.695 - Xanthan gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... following prescribed conditions: (a) The additive is a polysaccharide gum derived from Xanthomonas... polysaccharide to be tested. Add the blend slowly (approximately 1/2 minute) at the point of maximum agitation to.... In the event that a gel is obtained, make up a 1 percent solution of the polysaccharide to be tested...

Enhancement of Oxygen Mass Transfer and Gas Holdup Using Palm Oil in Stirred Tank Bioreactors with Xanthan Solutions as Simulated Viscous Fermentation Broths

PubMed Central

Mohd Sauid, Suhaila; Huey Ling, Tan; Veluri, Murthy V. P. S.

2013-01-01

Volumetric mass transfer coefficient (k L a) is an important parameter in bioreactors handling viscous fermentations such as xanthan gum production, as it affects the reactor performance and productivity. Published literatures showed that adding an organic phase such as hydrocarbons or vegetable oil could increase the k L a. The present study opted for palm oil as the organic phase as it is plentiful in Malaysia. Experiments were carried out to study the effect of viscosity, gas holdup, and k L a on the xanthan solution with different palm oil fractions by varying the agitation rate and aeration rate in a 5 L bench-top bioreactor fitted with twin Rushton turbines. Results showed that 10% (v/v) of palm oil raised the k L a of xanthan solution by 1.5 to 3 folds with the highest k L a value of 84.44 h−1. It was also found that palm oil increased the gas holdup and viscosity of the xanthan solution. The k L a values obtained as a function of power input, superficial gas velocity, and palm oil fraction were validated by two different empirical equations. Similarly, the gas holdup obtained as a function of power input and superficial gas velocity was validated by another empirical equation. All correlations were found to fit well with higher determination coefficients. PMID:24350269

Enhancement of oxygen mass transfer and gas holdup using palm oil in stirred tank bioreactors with xanthan solutions as simulated viscous fermentation broths.

PubMed

Mohd Sauid, Suhaila; Krishnan, Jagannathan; Huey Ling, Tan; Veluri, Murthy V P S

2013-01-01

Volumetric mass transfer coefficient (kLa) is an important parameter in bioreactors handling viscous fermentations such as xanthan gum production, as it affects the reactor performance and productivity. Published literatures showed that adding an organic phase such as hydrocarbons or vegetable oil could increase the kLa. The present study opted for palm oil as the organic phase as it is plentiful in Malaysia. Experiments were carried out to study the effect of viscosity, gas holdup, and kLa on the xanthan solution with different palm oil fractions by varying the agitation rate and aeration rate in a 5 L bench-top bioreactor fitted with twin Rushton turbines. Results showed that 10% (v/v) of palm oil raised the kLa of xanthan solution by 1.5 to 3 folds with the highest kLa value of 84.44 h(-1). It was also found that palm oil increased the gas holdup and viscosity of the xanthan solution. The kLa values obtained as a function of power input, superficial gas velocity, and palm oil fraction were validated by two different empirical equations. Similarly, the gas holdup obtained as a function of power input and superficial gas velocity was validated by another empirical equation. All correlations were found to fit well with higher determination coefficients.

Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.

PubMed

Perez, Adrián A; Sánchez, Cecilio Carrera; Patino, Juan M Rodríguez; Rubiolo, Amelia C; Santiago, Liliana G

2010-11-01

In this contribution, we present experimental information about the effect of xanthan gum (XG) on the adsorption behaviour of two milk whey protein samples (MWP), beta-lactoglobulin (beta-LG) and whey protein concentrate (WPC), at the air-water interface. The MWP concentration studied corresponded to the protein bulk concentration which is able to saturate the air-water interface (1.0 wt%). Temperature, pH and ionic strength of aqueous systems were kept constant at 20 degrees C, pH 7 and 0.05 M, respectively, while the XG bulk concentration varied in the range 0.00-0.25 wt%. Biopolymer interactions in solution were analyzed by extrinsic fluorescence spectroscopy using 1-anilino-8-naphtalene sulphonic acid (ANS) as a protein fluorescence probe. Interfacial biopolymer interactions were evaluated by dynamic tensiometry and surface dilatational rheology. Adsorption behaviour was discussed from a rheokinetic point of view in terms of molecular diffusion, penetration and conformational rearrangement of adsorbed protein residues at the air-water interface. Differences in the interaction magnitude, both in solution and at the interface vicinity, and in the adsorption rheokinetic parameters were observed in MWP/XG mixed systems depending on the protein type (beta-LG or WPC) and biopolymer relative concentration. beta-LG adsorption in XG presence could be promoted by mechanisms based on biopolymer segregative interactions and thermodynamic incompatibility in the interface vicinity, resulting in better surface and viscoelastic properties. The same mechanism could be responsible of WPC interfacial adsorption in the presence of XG. The interfacial functionality of WPC was improved by the synergistic interactions with XG, although WPC chemical complexity might complicate the elucidation of molecular events that govern adsorption dynamics of WPC/XG mixed systems at the air-water interface. Copyright (c) 2010 Elsevier B.V. All rights reserved.

Salt type and concentration affect the viscoelasticity of polyelectrolyte solutions

NASA Astrophysics Data System (ADS)

Turkoz, Emre; Perazzo, Antonio; Arnold, Craig B.; Stone, Howard A.

2018-05-01

The addition of small amounts of xanthan gum to water yields viscoelastic solutions. In this letter, we show that the viscoelasticity of aqueous xanthan gum solutions can be tuned by different types of salts. In particular, we find that the decrease in viscoelasticity not only depends, as is known, on the salt concentration, but also is affected by the counterion ionic radius and the valence of the salt.

Formulation and in vitro characterization of xanthan gum-based sustained release matrix tables of isosorbide-5- mononitrate.

PubMed

Kar, Rajat; Mohapatra, Snehamayee; Bhanja, Satyabrata; Das, Debjyoti; Barik, Bhaktibhusan

2010-01-01

In the present investigation an attempt has been made to increase therapeutic efficacy, to reduce frequency of administration and to improve patient compliance by developing a sustained release matrix tablets of isosorbide-5-mononitrate. Sustained release matrix tablets of isosorbide-5-mononitrate were developed by using different drug: polymer ratios, such in F1 (1:0.75), F2 (1:1), F3 (1:1.5), F4 (1:1.75) and F6 (1:2). Xanthan gum was used as matrix former and microcrystalline cellulose as diluent. All the lubricated formulations were compressed, using 8mm flat faced punches. Compressed tablets were evaluated for uniformity of weight, content of active ingredient, friability, hardness, thickness, in vitro dissolution study using basket method and swelling index. Each formulation showed compliance with pharmacopoeial standards. Among all formulations, F5 showed a greater sustained release pattern of drug over a 12 h period with 92.12% of drug being released. The kinetic studies showed that drug release follows the Higuchi model (r(2) =0.9851). Korsemeyer and Peppas equation gave an n-value of 0.4566, which was close to 0.5, indicating that drug release follows the Fickian diffusion. Thus, xanthan gum can be used as an effective matrix former to extend the release of isosorbide-5-mononitrate. No significant difference was observed in the dissolution profile of optimized formulation, using basket and paddle apparatus.

Enhanced removal of methylene blue and methyl violet dyes from aqueous solution using a nanocomposite of hydrolyzed polyacrylamide grafted xanthan gum and incorporated nanosilica.

PubMed

Ghorai, Soumitra; Sarkar, Asish; Raoufi, Mohammad; Panda, Asit Baran; Schönherr, Holger; Pal, Sagar

2014-04-09

The synthesis and characterization of a novel nanocomposite is reported that was developed as an efficient adsorbent for the removal of toxic methylene blue (MB) and methyl violet (MV) from aqueous solution. The nanocomposite comprises hydrolyzed polyacrylamide grafted onto xanthan gum as well as incorporated nanosilica. The synthesis exploits the saponification of the grafted polyacrylamide and the in situ formation of nanoscale SiO2 by a sol-gel reaction, in which the biopolymer matrix promotes the silica polymerization and therefore acts as a novel template for nanosilica formation. The detailed investigation of the kinetics and the adsorption isotherms of MB and MV from aqueous solution showed that the dyes adsorb rapidly, in accordance with a pseudo-second-order kinetics and a Langmuir adsorption isotherm. The entropy driven process was furthermore found to strongly depend on the point of zero charge (pzc) of the adsorbent. The remarkably high adsorption capacity of dyes on the nanocomposites (efficiency of MB removal, 99.4%; maximum specific removal Qmax, 497.5 mg g(-1); and efficiency of MV removal, 99.1%; Qmax, 378.8 mg g(-1)) is rationalized on the basis of H-bonding interactions as well as dipole-dipole and electrostatic interactions between anionic adsorbent and cationic dye molecules. Because of the excellent regeneration capacity the nanocomposites are considered interesting materials for the uptake of, for instance, toxic dyes from wastewater.

Novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum hydrogel film: Mechanical, thermal and water barrier properties.

PubMed

Balasubramanian, R; Kim, Sam Soo; Lee, Jaewoong

2018-06-24

The aim is to develop novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum (k-C/X/G) hydrogel films with different weight ratio composition and to study the effect of these compositions on the physical properties of the films. The structure and morphological properties of the films were investigated by Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimeter (DSC). Results for FT-IR, DSC and SEM analysis showed a clear interaction between k-C, X, and G to form a new material. The mechanical, thermal and water barrier properties such as water vapor permeability (WVP), water contact angle (WCA) and moisture content were determined. The temperature at 5% weight loss (T 5% ) are in the range of 64.2-121.9 °C. The WVP exhibits are in the range of 1.8-2.4, contact angle are in the range of 32-65.8° and moisture content 16.5-21.51. The hydrogel film had good tensile strength of 19.1-31.0 MPa and elongation at break of 13-19% and tensile modulus of 1.6-2.4 GPa. The UV results indicate that the films were very transparent. The range of properties of the ternary k-C/X/G hydrogel films suggest that the presence molecular interaction and cross linking within the blends. Copyright © 2018. Published by Elsevier B.V.

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan.

PubMed

Sabooni, Pooria; Pourahmad, Rezvan; Adeli, Hamid Reza Mahdavi

2018-01-01

Using kefir as a probiotic food carrier has many benefits. At the same time, it is considered an appropriate product for the dairy industry. The aim of this study was to evaluate the effect of xanthan gum and transglutaminase enzyme on the viability of probiotics and the organoleptic qualities and physicochemical characteristics of kefir. Three levels of transglutaminase enzyme (50, 100 and 150 ppm), and xanthan gum (0.05%, 0.1% and 0.2%) were used. Sensory and physicochemical properties and viability of probiotic bac- teria were measured over 2 weeks of storage at 4°C. By increasing the amounts of xanthan gum and transglutaminase, the viscosity of the samples was increased and syneresis was reduced significantly (P < 0.05). The kefir sample containing 150 ppm enzyme and 0.2% gum had the highest number of probiotic bacteria. Moreover, the highest organoleptic scores were found for this sample. It can be concluded that adding 150 ppm transglutaminase and 0.2% xanthan improved the vi- ability of probiotics and the physical and organoleptic characteristics of kefir.

Concentration Regimes of Biopolymers Xanthan, Tara, and Clairana, Comparing Dynamic Light Scattering and Distribution of Relaxation Time

PubMed Central

Oliveira, Patrícia D.; Michel, Ricardo C.; McBride, Alan J. A.; Moreira, Angelita S.; Lomba, Rosana F. T.; Vendruscolo, Claire T.

2013-01-01

The aim of this work was to evaluate the utilization of analysis of the distribution of relaxation time (DRT) using a dynamic light back-scattering technique as alternative method for the determination of the concentration regimes in aqueous solutions of biopolymers (xanthan, clairana and tara gums) by an analysis of the overlap (c*) and aggregation (c**) concentrations. The diffusion coefficients were obtained over a range of concentrations for each biopolymer using two methods. The first method analysed the behaviour of the diffusion coefficient as a function of the concentration of the gum solution. This method is based on the analysis of the diffusion coefficient versus the concentration curve. Using the slope of the curves, it was possible to determine the c* and c** for xanthan and tara gum. However, it was not possible to determine the concentration regimes for clairana using this method. The second method was based on an analysis of the DRTs, which showed different numbers of relaxation modes. It was observed that the concentrations at which the number of modes changed corresponded to the c* and c**. Thus, the DRT technique provided an alternative method for the determination of the critical concentrations of biopolymers. PMID:23671627

Mango kernel starch-gum composite films: Physical, mechanical and barrier properties.

PubMed

Nawab, Anjum; Alam, Feroz; Haq, Muhammad Abdul; Lutfi, Zubala; Hasnain, Abid

2017-05-01

Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties. Copyright © 2017 Elsevier B.V. All rights reserved.

Molecular dynamics study on the structural and dynamic properties of xanthan gum in a dilute solution under the effect of temperature

NASA Astrophysics Data System (ADS)

Ong, Ernest E. S.; O'Byrne, Sean; Liow, Jong-Leng

2018-04-01

Xanthan gum (XG) is considered one of the most industrially important polysaccharides, with applications ranging from food products such as ice creams and salad dressings to pharmaceuticals and oil well drilling fluids. The wide application of XG is due to its favourable rheological properties and its capability to resist degradation under a high shear or high temperature environment. It is generally accepted that both inter- and intramolecular interactions, including hydrogen bonding (HB), are responsible for its unique properties. To date, there is still a lack of comprehensive examination on the HB mechanism in polysaccharides. Therefore, the study proposed here was conducted using molecular dynamics (MD) simulations that are able to provide insights with an unparalleled temporal and spatial resolution. Since XG is used over a broad range of temperatures, the implications of thermal effect on the structure and molecular interactions of XG in an aqueous solution are discussed in this paper. MD simulations were run at an isobaric-isothermal condition with 1 atm target pressure and five temperatures ranging between 283K and 353K. From the simulation results, an increasingly extended conformation of XG is observed as the temperature rises, and this finding matches qualitatively with the results published in the literature. The radius of gyration, radial pair distribution functions and intramolecular HB of XG were also discussed. The outcomes of the present study may serve as a stepping stone for the future studies on polysaccharides using MD simulations.

Preparation and in vitro evaluation of xanthan gum facilitated superabsorbent polymeric microspheres.

PubMed

Bhattacharya, Shiv Sankar; Mazahir, Farhan; Banerjee, Subham; Verma, Anurag; Ghosh, Amitava

2013-10-15

Interpenetrating polymer network (IPN) hydrogel microspheres of xanthan gum (XG) based superabsorbent polymer (SAP) and poly(vinyl alcohol) (PVA) were prepared by water-in-oil (w/o) emulsion crosslinking method for sustained release of ciprofloxacin hydrochloride (CIPRO). The microspheres were prepared with various ratios of hydrolyzed SAP to PVA and extent of crosslinking density. The prepared microspheres with loose and rigid surfaces were evidenced by scanning electron microscope (SEM). Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the IPN formation. Differential scanning calorimetry (DSC) study was performed to understand the dispersion nature of drug after encapsulation. The in vitro drug release study was extensively evaluated depending on the process variables in both acidic and alkaline media. All the formulations exhibited satisfactory physicochemical and in vitro release characteristics. Release data indicated a non-Fickian trend of drug release from the formulations. Based on the results, this study suggest that CIPRO loaded IPN microspheres were suitable for sustained release application. Copyright © 2013 Elsevier Ltd. All rights reserved.

Xanthan gum production using jackfruit-seed-powder-based medium: optimization and characterization.

PubMed

Felicia Katherine, R; Muthukumaran, C; Sharmila, G; Manoj Kumar, N; Tamilarasan, K; Jaiganesh, R

2017-08-01

Xanthan gum (XG) production by Xanthomonas campestris NCIM 2961 using jackfruit seed powder (JSP) as a novel substrate was reported. Central composite design (CCD) of response surface method (RSM) was used to evaluate the linear and interaction effects of five medium variables (JSP, peptone, citric acid, K 2 HPO 4 and KH 2 PO 4 ) for XG production. Maximum XG production (51.62 g/L) was observed at the optimum level of JSP (4 g/L), peptone (0.93 g/L), citric acid (0.26 g/L), K 2 HPO 4 (1.29 g/L) and KH 2 PO 4 (0.5 g/L). K 2 HPO 4 and KH 2 PO 4 were found as significant medium components, which served as buffering agents as well as nutrients for X. campestris growth. The obtained biopolymer was characterized as XG by XRD and FTIR analysis. Results of this study revealed that JSP was found to be a suitable low cost substrate for XG production.

Mechanism insights into enhanced trichloroethylene removal using xanthan gum-modified microscale zero-valent iron particles.

PubMed

Xin, Jia; Han, Jun; Zheng, Xilai; Shao, Haibing; Kolditz, Olaf

2015-03-01

This report focuses on the enhancement in trichloroethylene (TCE) removal from contaminated groundwater using xanthan gum (XG)-modified, microscale, zero-valent iron (mZVI). Compared with bare mZVI, XG-coated mZVI increased the TCE removal efficiency by 30.37% over a 480-h experimental period. Because the TCE removal is attributed to both sorption and reduction processes, the contributions from sorption and reduction were separately investigated to determine the mechanism of XG on TCE removal using mZVI. The results showed that the TCE sorption capacity of mZVI was lower in the presence of XG, whereas the TCE reduction capacity was significantly increased. The FTIR spectra confirmed that XG, which is rich in hydrophilic functional groups, was adsorbed onto the iron surface through intermolecular hydrogen bonds, which competitively repelled the sorption and mass transfer of TCE toward reactive sites. The variations in the pH, Eh, and Fe(2+) concentration as functions of the reaction time were recorded and indicated that XG buffered the solution pH, inhibited surface passivation, and promoted TCE reduction by mZVI. Overall, the XG-modified mZVI was considered to be potentially effective for the in-situ remediation of TCE contaminated groundwater due to its high stability and dechlorination reactivity. Copyright © 2014 Elsevier Ltd. All rights reserved.

Immunomodulatory effects of xanthan gum in LPS-stimulated RAW 264.7 macrophages.

PubMed

Liu, Fuyan; Zhang, Xiaofeng; Ling, Peixue; Liao, Joshua; Zhao, Mingsheng; Mei, Li; Shao, Huarong; Jiang, Peng; Song, Zhigang; Chen, Qixin; Wang, Fengshan

2017-08-01

In this study, we evaluated the immunomodulatory effects of xanthan gum (XG) in RAW264.7 macrophages and the underlying molecular mechanisms. We used scanning electron microscopy (SEM) to analyze the morphology of XG-treated RAW264.7 cells with and without lipopolysaccharide (LPS) stimulation and investigated the subsequent effects on nitric oxide (NO), interleukin-1β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) levels in LPS-activated mouse RAW264.7 macrophages. We also analyzed the binding affinity of XG to Toll-like receptor 4 (TLR4) with surface plasmon resonance (SPR) analysis and observed that XG decreased NO, IL-6 and TNF-α secretion into the culture medium and iNOS and COX-2 protein levels induced by LPS. This study reveals a two-way immunomodulatory effect of XG on inflammatory mediators in RAW264.7 macrophages that may involve the TLR4 signal pathway, providing a pharmacological basis for the use of XG in the control of inflammatory disorders. Copyright © 2017. Published by Elsevier Ltd.

Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration.

PubMed

Seo, Chan-Won; Yoo, Byoungseung

2013-06-01

Gum-based food thickeners are widely used for diet modification for patients with dysphagia in Korea. In this study, the rheological properties of two commercially available gum-based food thickeners (xanthan gum and xanthan-guar gum mixture) marketed in Korea were determined as a function of concentration. The steady and dynamic shear rheological properties of the food thickeners in water were investigated at five different concentrations (1.0 %, 1.5 %, 2.0 %, 2.5 %, and 3.0 % w/w). Both food thickeners showed high shear-thinning fluid characteristics (n = 0.14-0.19) at all concentrations (1.0-3.0 %). In general, the thickener with the xanthan-guar gum mixture showed higher values for steady shear viscosity compared to that with xanthan alone, whereas it showed lower dynamic rheological parameter values. Steady and dynamic rheological parameters demonstrated differences in rheological behaviors between the gum-based food thickeners, indicating that their rheological properties are related to the type of gum and gum concentration. In particular, the type of gum played a role in the time-dependent flow properties of the gum-based food thickeners. Appropriately selecting a commercial food thickener appears to be of great importance for dysphagia therapists and patients.

Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film.

PubMed

Kurt, Abdullah; Toker, Omer Said; Tornuk, Fatih

2017-09-01

The present study was aimed to use different combinations of xanthan (XG) and locust bean gum (LBG) in the biodegradable edible film preparation by benefitting from their synergistic interactions for the first time. Concentrations of LBG, XG and glycerol of the optimized film sample were found to be 89.6%, 10.4% and 20%, respectively. At the optimum point the WVP, TS, E% and EM values of film were found 0.22gmmh -1 m 2 kPa, 86.97MPa, 33.34% and 177.25MPa, respectively. The optimized film was characterized for its physical, thermal and structural behavior. The scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR) analyses exhibited miscibility and presence of interaction between polymers. In conclusion, XG and LBG interaction was used successfully to get biodegradable films and coatings with improved characteristics. Copyright © 2017 Elsevier B.V. All rights reserved.

Formulation and in vitro evaluation of xanthan gum-based bilayered mucoadhesive buccal patches of zolmitriptan.

PubMed

Shiledar, Rewathi R; Tagalpallewar, Amol A; Kokare, Chandrakant R

2014-01-30

A novel bilayered mucoadhesive buccal patch of zolmitriptan was prepared using xanthan gum (XG) as mucoadhesive polymer. Hydroxypropyl methylcellulose E-15 was used as film-former and polyvinyl alcohol (PVA) was incorporated, to increase the tensile strength of the patches. To study the effect of independent variables viz. concentrations of XG and PVA, on various dependent variables like in vitro drug release, ex vivo mucoadhesive strength and swelling index, 3(2) factorial design was employed. In vitro drug release studies of optimized formulation showed initially, rapid drug release; 43.15% within 15 min, followed by sustained release profile over 5h. Incorporation of 4% dimethyl sulfoxide enhanced drug permeability by 3.29 folds, transported 29.10% of drug after 5h and showed no buccal mucosal damage after histopathological studies. In conclusion, XG can be used as a potential drug release modifier and mucoadhesive polymer for successful formulation of zolmitriptan buccal patches. Copyright © 2013 Elsevier Ltd. All rights reserved.

Rapid adsorptive removal of toxic Pb(2+) ion from aqueous solution using recyclable, biodegradable nanocomposite derived from templated partially hydrolyzed xanthan gum and nanosilica.

PubMed

Ghorai, Soumitra; Sarkar, Amit Kumar; Pal, Sagar

2014-10-01

This work studied the application of a novel biodegradable nanocomposite based on partially hydrolyzed polyacrylamide grafted xanthan gum and nanosilica (h-XG/SiO2) towards efficient and rapid removal of toxic Pb(2+) ions from aqueous environment. The uptake ability of Pb(2+) using h-XG/SiO2 has been studied in batch adsorption experiments with variation of adsorption parameters. The excellent removal rate (99.54% adsorption within 25min) and superior adsorption capacity (Qmax=1012.15mgg(-1)) of the composite material have been explained on the basis of synergistic and chelating effects of h-XG/SiO2 with Pb(2+) ion through electrostatic interactions. The kinetics, isotherm and thermodynamics studies reveal that Pb(2+) adsorb rapidly on nanocomposite surface, which is in agreement with pseudo-second-order kinetics and Langmuir adsorption isotherm models. In consequence of excellent adsorption as well as regeneration characteristics of nanocomposite, it has been found to be a promising adsorbent towards removal of Pb(2+) ions from battery industry wastewater. Copyright © 2014 Elsevier Ltd. All rights reserved.

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.

PubMed

Martín-Esparza, M E; Raga, A; González-Martínez, C; Albors, A

2018-06-01

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.

Hygroscopic growth and cloud droplet activation of xanthan gum as a proxy for marine hydrogels

NASA Astrophysics Data System (ADS)

Dawson, K. W.; Petters, M. D.; Meskhidze, N.; Petters, S. Suda; Kreidenweis, S. M.

2016-10-01

Knowledge of the physical characteristics and chemical composition of marine organic aerosols is needed for the quantification of their effects on cloud microphysical processes and solar radiative transfer. Here we use xanthan gum (XG)—a bacterial biopolymer—as a proxy for marine hydrogels. Measurements were performed for pure XG particles and mixtures of XG with sodium chloride, calcium nitrate, and calcium carbonate. The aerosol hygroscopicity parameter (κ) is derived from hygroscopic growth factor measurements (κgf) at variable water activity (aw) and from cloud condensation nuclei activation efficiency (κccn). The Zdanovskii, Stokes, and Robinson (ZSR) hygroscopicity parameter derived for multicomponent systems (κmix, sol) is used to compare measurements of κgf and κccn. Pure XG shows close agreement of κgf (at aw = 0.9) and κccn of 0.09 and 0.10, respectively. Adding salts to the system results in deviations of κgf (at aw = 0.9) from κccn. The measured κgf and ZSR-derived hygroscopicity parameter (κmix, sol) values for different solutions show close agreement at aw > 0.9, while κgf is lower in comparison to κmix, sol at aw < 0.9. The differences between predicted κmix, sol and measured κgf and κccn values are explained by the effects of hydration and presence of salt ions on the structure of the polymer networks. Results from this study imply that at supersaturations of 0.1 and 0.5%, the presence of 30% sea salt by mass can reduce the activation diameter of pure primary marine organic aerosols from 257 to 156 nm and from 87 to 53 nm, respectively.

Xanthan production on polyurethane foam and its enhancement by air pressure pulsation.

PubMed

Zhang, Zhi-guo; Chen, Hong-zhang

2010-12-01

In this study, we evaluated the feasibility of solid-state fermentation (SSF) on polyurethane foam (PUF) for xanthan production. The effects of air pressure pulsation (APP) on biomass accumulation and final xanthan concentration were also studied. Under suitable conditions (15% inoculum, 0.5-cm (side length) PUF cubes, 15 mL medium per gram cubes and 4.5 cm bed depth), the broth was dispersed on the PUF as a film. When the initial glucose concentration in the media was low (20 and 40 g L⁻¹), there was no significant difference between the final xanthan concentration in static SSF and submerged fermentation (SMF). When high initial glucose concentrations (60 and 80 g L⁻¹) were used, the final gum concentrations in SSF were much higher than those in SMF. When the APP technique was applied in xanthan production with a medium containing a high glucose concentration (80 g L⁻¹), the oxygen consumption rate of Xanthomonas campestris was significantly enhanced at the later stages of fermentation, and both the biomass and xanthan concentration were improved. The results indicated that SSF on PUF is suitable for xanthan preparation, especially when the initial glucose concentration ranged from 60 to 80 g L⁻¹. Those results also demonstrated that APP technology can be used to enhance xanthan yields.

21 CFR 172.695 - Xanthan gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... polysaccharide gum derived from Xanthomonas campestris by a pure-culture fermentation process and purified by... 1.0 gram of the powdered polysaccharide to be tested. Add the blend slowly (approximately 1/2 minute... polysaccharide to be tested in 200 milliliters of distilled water previously heated to 80 °C (omit the locust...

21 CFR 172.695 - Xanthan gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... polysaccharide gum derived from Xanthomonas campestris by a pure-culture fermentation process and purified by... 1.0 gram of the powdered polysaccharide to be tested. Add the blend slowly (approximately 1/2 minute... polysaccharide to be tested in 200 milliliters of distilled water previously heated to 80 °C (omit the locust...

21 CFR 172.695 - Xanthan gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... polysaccharide gum derived from Xanthomonas campestris by a pure-culture fermentation process and purified by... 1.0 gram of the powdered polysaccharide to be tested. Add the blend slowly (approximately 1/2 minute... polysaccharide to be tested in 200 milliliters of distilled water previously heated to 80 °C (omit the locust...

21 CFR 172.695 - Xanthan gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... polysaccharide gum derived from Xanthomonas campestris by a pure-culture fermentation process and purified by... 1.0 gram of the powdered polysaccharide to be tested. Add the blend slowly (approximately 1/2 minute... polysaccharide to be tested in 200 milliliters of distilled water previously heated to 80 °C (omit the locust...

Rapid, facile microwave-assisted synthesis of xanthan gum grafted polyaniline for chemical sensor.

PubMed

Pandey, Sadanand; Ramontja, James

2016-08-01

Grafting method, through microwave radiation procedure is extremely productive in terms of time consumption, cost effectiveness and environmental friendliness. In this study, conductive and thermally stable composite (mwXG-g-PANi) was synthesized by grafting of aniline (ANi) on to xanthan gum (XG) using catalytic weight of initiator, ammonium peroxydisulfate in the process of microwave irradiation in an aqueous medium. The synthesis of mwXG-g-PANi were confirm by FTIR, XRD, TGA, and SEM. The influence of altering the microwave power, exposure time of microwave, concentration of monomer and the amount of initiator of graft polymerization were studied over the grafting parameters, for example, grafting percentage (%G) and grafting efficiency (%E). The maximum %G and %E achieved was 172 and 74.13 respectively. The outcome demonstrates that the microwave irradiation strategy can increase the reaction rate by 72 times over the conventional method. Electrical conductivity of XG and mwXG-g-PANi composite film was performed. The fabricated grafted sample film were then examined for the chemical sensor. The mwXG-g-PANi, effectively integrated and handled, are NH3 sensitive and exhibit a rapid sensing in presence of NH3 vapor. Chemiresistive NH3 sensors with superior room temperature sensing performance were produced with sensor response of 905 at 1ppb and 90% recovery within few second. Copyright © 2016 Elsevier B.V. All rights reserved.

Xanthan gum stabilized PEGylated gold nanoparticles for improved delivery of curcumin in cancer

NASA Astrophysics Data System (ADS)

Swami Muddineti, Omkara; Kumari, Preeti; Ajjarapu, Srinivas; Manish Lakhani, Prit; Bahl, Rishabh; Ghosh, Balaram; Biswas, Swati

2016-08-01

In recent years, gold nanoparticles (AuNPs) have received immense interest in various biomedical applications including drug delivery, photothermal ablation of cancer and imaging agent for cancer diagnosis. However, the synthesis of AuNPs poses challenges due to the poor reproducibility and stability of the colloidal system. In the present work, we developed a one step, facile procedure for the synthesis of AuNPs from hydrogen tetrachloroaurate (III) hydrate (HAuCl4. 3H2O) by using ascorbic acid and xanthan gum (XG) as reducing agent and stabilizer, respectively. The effect of concentrations of HAuCl4, 3H2O, ascorbic acid and methoxy polyethylene glycol-thiol (mPEG800-SH) were optimized and it was observed that stable AuNPs were formed at concentrations of 0.25 mM, 50 μM and 1 mM for HAuCl4.3H2O, ascorbic acid, and mPEG800-SH, respectively. The XG stabilized, deep red wine colored AuNPs (XG-AuNPs) were obtained by drop-wise addition of aqueous solution of ascorbic acid (50 mM) and XG (1.5 mg ml-1). Synthesized XG-AuNPs showed λmax at 540 nm and a mean hydrodynamic diameter of 80 ± 3 nm. PEGylation was performed with mPEG800-SH to obtain PEGylated XG-AuNPs (PX-AuNPs) and confirmed by Ellman’s assay. No significant shift observed in λmax and hydrodynamic diameter between XG-AuNPs and PX-AuNPs. Colloidal stability of PX-AuNPs was studied in normal saline, buffers within a pH range of 1.2-7.4, DMEM complete medium and in normal storage condition at 4 ˚C. Further, water soluble curcumin was prepared using PVP-K30 as solid dispersion and loaded on to PX-AuNPs (CPX-AuNPs), and evaluated for cellular uptake and cytotoxicity in Murine melanoma (B16F10) cells. Time and concentration dependent studies using CPX-AuNPs showed efficient uptake and decreased cell viability compared to free curcumin.

Enhanced Amendment Delivery to Low Permeability Zones for Chlorinated Solvent Source Area Bioremediation

DTIC Science & Technology

2014-09-01

suspend manganese dioxide particles produced from oxidation of permanganate in aqueous phase (Crimi and Ko, 2009). Xanthan gum is a biopolymer that...shear-thinning fluids for improving treatment of low-k zones. This study established that combinations of xanthan gum and potassium permanganate ...flow cell experiments using xanthan gum solution to deliver permanganate , Chokejaroenrat et al. (2013, 2014) presented a set of data supporting that

Natural gum-type biopolymers as potential modified nonpolar drug release systems.

PubMed

Salamanca, Constain H; Yarce, Cristhian J; Moreno, Roger A; Prieto, Vanessa; Recalde, Juanita

2018-06-01

In this work, the relationship between surface properties and drug release mechanism from binary composition tablets formed by quetiapine fumarate and biopolymer materials was studied. The biopolymers correspond to xanthan and tragacanth gums, which are projected as modified drug release systems. The surface studies were carried out by the sessile drop method, while the surface free energy (SFE) was determinate through Young-Dupree and OWRK semi-empirical models. On the other hand, the drug release studies were performed by in vitro dissolution tests, where the data were analyzed through kinetic models of zero order, first order, Higuchi, and Korsmeyer-Peppas. The results showed that depending on the type and the proportion of biopolymer, surface properties, and the drug release processes are significantly affected, wherein tragacanth gum present a usual erosion mechanism, while xanthan gum describes a swelling mechanism that controls the release of the drug. Copyright © 2018 Elsevier Ltd. All rights reserved.

The enhanced stability and biodegradation of dispersed crude oil droplets by Xanthan Gum as an additive of chemical dispersant.

PubMed

Wang, Aiqin; Li, Yiming; Yang, Xiaolong; Bao, Mutai; Cheng, Hua

2017-05-15

It is necessary for chemical dispersant to disperse oil effectively and maintain the stability of oil droplets. In this work, Xanthan Gum (XG) was used as an environmentally friendly additive in oil dispersant formulation to enhance the stability and biodegradation of dispersed crude oil droplets. When XG was used together with chemical dispersant 9500A, the dispersion effectiveness of crude oil in artificial sea water (ASW) and the oil droplet stability were both greatly enhanced. In the presence of XG, lower concentration of 9500A was needed to achieve the effective dispersion and stabilization. In addition to the enhancement of dispersion and stabilization, it was found that the biodegradation rate of crude oil by bacteria was dramatically enhanced when a mixture of 9500A and XG was used as a dispersant. Because of the low environmental impact of XG, this would be a potential way to formulate the dispersant with lower toxicity. Copyright © 2017 Elsevier Ltd. All rights reserved.

Invariant Type-B characteristics of drag-reducing microalgal biopolymer solutions

NASA Astrophysics Data System (ADS)

Gasljevic, K.; Hall, K.; Chapman, D.; Matthys, E. F.

2017-05-01

The drag-reducing properties of polysaccharides from marine microalgae were investigated. They were compared to two drag-reducing additives studied extensively in the past, synthetic poly(ethylene) oxide, one of the most effective drag-reducing additives; and Xanthan Gum, another biopolymer often considered a model polymer for chemical and rheological research. Compared to Xanthan Gum, the most effective polymers from our microalgae show a higher drag-reducing efficiency in terms of necessary concentration to achieve a given level of drag reduction. In addition, they show a striking Type-B drag reduction behavior, which may be a very useful quality in most drag reduction applications, thanks to the independence of the drag reduction level on flow conditions such as velocity, shear stress, and tube diameter. With these polymers from microalgae we did not see evidence of Type-A behavior over the wide range of conditions studied (including pipe diameters up to 52 mm). Importantly, this suggests that the Drag Reduction coefficient in pipe flow for ideal drag-reducing solutions such as the polysaccharides investigated here is invariant at a given additive concentration of flow or solution parameters like ionic strength and can be used as a solution property to predict its drag reduction effectiveness over a wide range of conditions. On the contrary, Xanthan Gum showed evidence of both Type-A behavior in large diameter pipes and Type-B behavior in smaller ones. The polymers from microalgae also showed high resistance to degradation. Considering that these microalgae are very effective producers of polysaccharides (both extracellular and intracellular), they appear to be very promising additives for drag reduction applications.

Efficacy of a fixed combination of 0.09 % xanthan gum/0.1 % chondroitin sulfate preservative free vs polyethylene glycol/propylene glycol in subjects with dry eye disease: a multicenter randomized controlled trial.

PubMed

Pérez-Balbuena, Ana L; Ochoa-Tabares, Juan C; Belalcazar-Rey, Sandra; Urzúa-Salinas, Cristian; Saucedo-Rodríguez, Laura R; Velasco-Ramos, Regina; Suárez-Sánchez, Raúl G; Rodríguez-Carrizalez, Adolfo D; Oregón-Miranda, Aldo A

2016-09-20

Dry eye disease (DED) is multifactorial, affecting 5-34 % of the global adult population and reducing quality of life. The artificial tears or lubricants are the therapy most used for the treatment of DED, due to their low side effect profile, which attempt to modify the properties of the tear film. The aim of the present study was to evaluate the clinical efficacy of a fixed combination of xanthan gum and chondroitin sulfate preservative free on the ocular surface of patients with dry eye disease during 60 days of intervention. A phase III, double-blind, masked, controlled, multicenter, clinical trial of 148 subjects, randomized to either a fixed combination of xanthan gum 0.09 % and chondroitin sulfate 0.1 % (XG/CS) ophthalmic solution (n = 76) or a fixed combination of polyethylene glycol 400 0.4 % and propylene glycol 0.3 % (PEG/PG) (n = 72). Subjects self-dosed four times daily during 60 days. Follow-up was set on days 2, 7, 15, 30 and 60. Assessments of anterior/posterior segment ocular signs were performed. The outcome measures included Schirmer test, tear film break-up time and OSDI score. Security variables included intraocular pressure, lisamine green and fluorescein ocular surface stains. The primary efficacy endpoints were similar between groups at baseline. After intervention time Schirmer test increased in both groups compared to baseline, XG/CS (6.4 ± 2.2 vs 11.0 ± 6.6; p = 0.002) and PEG/PG (6.5 ± 2.5 vs 10.5 ± 5.6; p = 0.019) respectively. Similar results were reported in the tear film break-up time in XG/CS (5.5 ± 2.1 vs 7.4 ± 2.9; p = 0.027) and PEG/PG (5.2 ± 2.0 vs 7.4 ± 2.7; p = 0.046) respectively. The OSDI score decreased to normal values in both groups, XG/CS (19.3 ± 7.4 vs 7.3 ± 5.9; p = 0.001) and PEG/PG (19.3 ± 7.5 vs 7.9 ± 8.2; p = 0.001) respectively. There was no significant difference between treatments for any parameter. Moreover, both

Biophysical characterization of the outer membrane polysaccharide export protein and the polysaccharide co-polymerase protein from Xanthomonas campestris.

PubMed

Bianco, M I; Jacobs, M; Salinas, S R; Salvay, A G; Ielmini, M V; Ielpi, L

2014-09-01

This study investigated the structural and biophysical characteristics of GumB and GumC, two Xanthomonas campestris membrane proteins that are involved in xanthan biosynthesis. Xanthan is an exopolysaccharide that is thought to be a virulence factor that contributes to bacterial in planta growth. It also is one of the most important industrial biopolymers. The first steps of xanthan biosynthesis are well understood, but the polymerization and export mechanisms remain unclear. For this reason, the key proteins must be characterized to better understand these processes. Here we characterized, by biochemical and biophysical techniques, GumB, the outer membrane polysaccharide export protein, and GumC, the polysaccharide co-polymerase protein of the xanthan biosynthesis system. Our results suggested that recombinant GumB is a tetrameric protein in solution. On the other hand, we observed that both native and recombinant GumC present oligomeric conformation consistent with dimers and higher-order oligomers. The transmembrane segments of GumC are required for GumC expression and/or stability. These initial results provide a starting point for additional studies that will clarify the roles of GumB and GumC in the xanthan polymerization and export processes and further elucidate their functions and mechanisms of action. Copyright © 2014 Elsevier Inc. All rights reserved.

Process model economics of xanthan production from confectionery industry wastewaters.

PubMed

Bajić, Bojana Ž; Vučurović, Damjan G; Dodić, Siniša N; Grahovac, Jovana A; Dodić, Jelena M

2017-12-01

In this research a process and cost model for a xanthan production facility was developed using process simulation software (SuperPro Designer ® ). This work represents a novelty in the field for two reasons. One is that xanthan gum has been produced from several wastes but never from wastewaters from confectionery industries. The other more important is that the aforementioned software, which in intended exclusively for bioprocesses, is used for generating a base case, i.e. starting point for transferring the technology to industrial scales. Previously acquired experimental knowledge about using confectionery wastewaters from five different factories as substitutes for commercially used cultivation medium have been incorporated into the process model in order to obtain an economic viability of implementing such substrates. A lower initial sugar content in the medium based on wastewater (28.41 g/L) compared to the synthetic medium (30.00 g/L) gave a lower xanthan content at the end of cultivation (23.98 and 26.27 g/L, respectively). Although this resulted in somewhat poorer economic parameters, they were still in the range of being an investment of interest. Also the possibility of utilizing a cheap resource (waste) and reducing pollution that would result from its disposal has a positive effect on the environment. Copyright © 2017 Elsevier Ltd. All rights reserved.

Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.

PubMed

Binsi, P K; Nayak, Natasha; Sarkar, P C; Joshy, C G; Ninan, George; Ravishankar, C N

2017-02-01

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.

Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application.

PubMed

Xu, Wei; Jin, Weiping; Lin, Liufeng; Zhang, Chunlan; Li, Zhenshun; Li, Yan; Song, Rong; Li, Bin

2014-01-30

Silver nanoparticles (Ag NPs) were green synthetized using xanthan gum (XG) dissolved in water as reducing and capping agent for the first time. The structure, morphology, and size of Ag NPs in XG aqueous solutions were investigated with UV-vis spectroscopy, transmission electron microscopy and Fourier transform infrared. The results indicated Ag NPs were integrated successfully in the XG matrix and the optical properties and morphology of Ag NPs could be regulated by the synthesis condition. The aggregation of the XG-bonded Ag NPs increased with storage, whereas the size barely changed. The assemble behavior was related to the XG conformation transition of denaturation and renaturation. The one spot formed Ag NPs showed favorable antibacterial effect on Escherichia coli and Staphyloccocus aureus and excellent catalytic capability of 4-nitrophenol reduction. This work provided a feasible method to detect the biopolymer space structure transition through the intensity of metal nanoparticles labeled on the chain. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Xanthan and κ-carrageenan based alkaline hydrogels as electrolytes for Al/air batteries.

PubMed

Di Palma, T M; Migliardini, F; Caputo, D; Corbo, P

2017-02-10

Xanthan and κ-carrageenan were used to prepare alkaline hydrogels to be used as electrolytes in aluminium air primary batteries. Two pasty gels were obtained starting from xanthan and KOH solutions (1M and 8M), while only the 8M KOH solution permitted the formation of a stable, elastic and gumminess hydrogel with κ-carrageenan. Discharge tests, performed on three Al/air cells assembled with Al anodes, electrolyte gels and Pt based cathodes, evidenced that all hydrogels exhibited appreciable properties of Al ion conductivities, according to the following performance order: xanthan with KOH 1M<xanthan with KOH 8M<κ-carrageenan KOH 8M. Characterization measurements (XRD, Ionic conductivity by EIS, SEM-EDS) were effected on hydrogels and galvanic cells to explain the behaviour differences detected between the hydrogels. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fastidian gum: the Xylella fastidiosa exopolysaccharide possibly involved in bacterial pathogenicity.

PubMed

da Silva, F R; Vettore, A L; Kemper, E L; Leite, A; Arruda, P

2001-09-25

The Gram-negative bacterium Xylella fastidiosa was the first plant pathogen to be completely sequenced. This species causes several economically important plant diseases, including citrus variegated chlorosis (CVC). Analysis of the genomic sequence of X. fastidiosa revealed a 12 kb DNA fragment containing an operon closely related to the gum operon of Xanthomonas campestris. The presence of all genes involved in the synthesis of sugar precursors, existence of exopolysaccharide (EPS) production regulators in the genome, and the absence of three of the X. campestris gum genes suggested that X. fastidiosa is able to synthesize an EPS different from that of xanthan gum. This novel EPS probably consists of polymerized tetrasaccharide repeating units assembled by the sequential addition of glucose-1-phosphate, glucose, mannose and glucuronic acid on a polyprenol phosphate carrier.

QbD based synthesis and characterization of polyacrylamide grafted corn fibre gum.

PubMed

Singh, Akashdeep; Mangla, Bhumika; Sethi, Sheshank; Kamboj, Sunil; Sharma, Radhika; Rana, Vikas

2017-01-20

The aim of present investigation was to utilize quality by design approach for the synthesis of polyacrylamide corn fibre gum (PAAm-g-CFG) from corn fibre gum (CFG) by varying concentration of acrylamide and initiator. The spectral analysis (ATR-FTIR, 1 H NMR, DSC, X-ray and Mass spectroscopy) was conducted to assure grafting copolymerization of CFG with acrylamide. The powder flow properties confirm the porous nature of PAAm-g-CFG. The grafted copolymer dispersion showed shear thinning behaviour that follows Herschel Bulkley model. The viscoelastic analysis suggested viscous liquid like nature of PAAm-g-CFG and its viscosity increases with increase in concentration of PAAm-g-CFG. The mucoadhesive strength of synthesized PAAm-g-CFG was found to be higher than moringa oleifera gum, karaya gum, guar gum, xanthan gum, chitosan and gelatin. Further, the results pointed toward enhanced thermal stability of PAAm-g-CFG. Thus, PAAm-g-CFG has a great potential to be used in food and pharmaceutical industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia.

PubMed

Vilardell, N; Rofes, L; Arreola, V; Speyer, R; Clavé, P

2016-04-01

Thickeners are used in post-stroke oropharyngeal dysphagia (OD) as a compensatory therapeutic strategy against aspirations. To compare the therapeutic effects of modified starch (MS) and xanthan gum (XG) thickeners on swallow safety and efficacy in chronic post-stroke OD patients using clinical and videofluoroscopic (VFS) assessment. Patients were studied by clinical assessment (volume-viscosity swallow test, V-VST) and VFS using 3 volumes (5, 10, 20 mL) and 3 viscosities (liquid, nectar and spoon thick), comparing MS and XG. We studied 122 patients (46MS, 76XG). (A) V-VST showed that both thickeners similarly improved safety of swallow. Prevalence of safe swallowing significantly increased with enhanced viscosity (P < 0.001 vs liquid), MS: 47.83 % at liquid, 84.93 % at nectar and 92.96 % at spoon thick; XG: 55.31 % at liquid, 77.78 % at nectar and 97.84 % at spoon thick. Patients on MS reported higher prevalence of pharyngeal residue at spoon-thick viscosities. (B) VFS: increasing bolus viscosity with either thickener increased prevalence of safe swallows (P < 0.001 vs liquid), MS: 30.25 % liquid, 61.07 % nectar and 92.64 % spoon thick; XG: 29.12 % liquid, 71.30 % nectar and 89.91 % spoon thick. Penetration-aspiration scale score was significantly reduced with increased viscosity with both thickeners. MS increased oral and pharyngeal residues at nectar and spoon-thick viscosities but XG did not. Timing of airway protection mechanisms and bolus velocity were not affected by either thickener. Increasing bolus viscosity with MS and XG thickeners strongly and similarly improved safety of swallow in chronic post-stroke OD by a compensatory mechanism; in contrast only MS thickeners increased oropharyngeal residue.

Fabrication of novel metal ion imprinted xanthan gum-layered double hydroxide nanocomposite for adsorption of rare earth elements.

PubMed

Iftekhar, Sidra; Srivastava, Varsha; Hammouda, Samia Ben; Sillanpää, Mika

2018-08-15

The work focus to enhance the properties of xanthan gum (XG) by anchoring metal ions (Fe, Zr) and encapsulating inorganic matrix (M@XG-ZA). The fabricated nanocomposite was characterized by Transmission Electron Microscopy (TEM), Scanning Electron Microscopy (SEM), Energy-dispersive X-ray spectroscopy (EDX), Fourier Transform Infrared Spectroscopy (FTIR), surface area (BET) and zeta potential analysis. The adsorption of Sc, Nd, Tm and Yb was investigated after screening of synthesized materials in detail to understand the influence of pH, contact time, temperature and initial REE (rare earth element) concentration both in single and multicomponent system via batch adsorption. The adsorption mechanism was verified by FTIR, SEM and elemental mapping. The SEM images of Zr@XG-ZA demonstrate scutes structure, which disappeared after adsorption of REEs. The maximum adsorption capacities were 132.30, 14.01, 18.15 and 25.73 mg/g for Sc, Nd, Tm and Yb, respectively. The adsorption efficiency over Zr@XG-ZA in multicomponent system was higher than single system and the REEs followed the order: Sc > Yb > Tm > Nd. The Zr@XG-ZA demonstrate good adsorption behavior for REEs up to five cycles and then it can be used as photocatalyst for the degradation of tetracycline. Thus, the work adds a new insight to design and preparation of efficient bifunctional adsorbents from sustainable materials for water purification. Copyright © 2018 Elsevier Ltd. All rights reserved.

Inhibitory effect of xanthan gum and synergistic surfactant additives for mild steel corrosion in 1M HCl.

PubMed

Mobin, Mohammad; Rizvi, Marziya

2016-01-20

Natural polymer xanthan gum (XG) was investigated as eco friendly corrosion inhibitor for mild steel in 1M HCl at 30 °C, 40 °C, 50 °C and 60 °C, respectively. The inhibition studies were performed using gravimetric analysis, potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), quantum chemical calculations, scanning electron microscopy (SEM), and UV-visible spectrophotometry. XG significantly reduces the corrosion rates of mild steel. The inhibition efficiency (IE) of the XG increased with increase in concentration, but decreased with temperature; the maximum IE of 74.24% was obtained at concentration of 1000 ppm at 30 °C. The inhibiting action of XG is synergistically enhanced on addition of very small amount of surfactants sodium dodecyl sulfate (SDS), cetyl pyridinium chloride (CPC) and Triton X-100 (TX). The effect of SDS is more pronounced than other surfactants. Potentiodynamic polarization studies confirm XG as a mixed type inhibitor. Results of weight loss measurements are in good agreement of the results of electrochemical measurements. The UV-visible spectroscopic results indicate the formation of complex between XG and Fe(2+) ions during corrosion reaction. Mechanism of inhibition was also investigated by calculating the thermodynamic and activation parameters like ΔG(0), Ea, ΔH and ΔS. The adsorption of inhibitor on mild steel surface obeys Langmuir adsorption isotherm. SEM micrographs show a clearly different morphology in presence of XG and XG-surfactant additives and confirmed the existence of an adsorbed protective film on the mild steel surface. Copyright © 2015 Elsevier Ltd. All rights reserved.

The management of xerostomia in patients on haemodialysis: comparison of artificial saliva and chewing gum.

PubMed

Bots, Casper P; Brand, Henk S; Veerman, Enno C I; Valentijn-Benz, Marianne; Van Amerongen, Barbara M; Nieuw Amerongen, Arie V; Valentijn, Robert M; Vos, Pieter F; Bijlsma, Joost A; Bezemer, Pieter D; ter Wee, Piet M

2005-04-01

Many patients on haemodialysis (HD) therapy suffer from a dry mouth and xerostomia. This can be relieved by mechanical and gustatory stimulation or palliative care. The aim of this crossover study was to investigate the effect and preferences of a sugar-free chewing gum (Freedent White) and a xanthan gum-based artificial saliva (Xialine) in the management of xerostomia in chronic HD patients. Sixty-five HD patients participated in a 6-week crossover trial. The artificial saliva was rated significantly lower than the chewing gum for effectiveness, taste and a global assessment. No preference differences were found for gender and age, although older subjects rated the artificial saliva with a higher mark. Thirty-nine subjects (60%) preferred chewing gum, 15% (n=10) preferred the artificial saliva. Therefore, both chewing gum and artificial saliva could play an important role in the palliative care of xerostomia in HD patients.

Isolation and characterization of xanthan-degrading Enterobacter sp. nov. LB37 for reducing the viscosity of xanthan in petroleum industry.

PubMed

Chen, Xiaoyi; Wang, Mi; Yang, Fan; Tang, Wenzhu; Li, Xianzhen

2014-05-01

A Gram-negative, straight rod and facultative anaerobic bacterium was isolated from soil sample. It exhibits the phenotypic characteristics consistent with its classification in the genus Enterobacter. The isolate ferment glucose to acid and gas. Arginine dihydrolase, ornithin decarboxylase and gelatinase but not deoxyribonuclease was produced by this isolate. There was no hydrogen sulfide production. On the basis of the phenotypic data, together with phylogenetic analysis based on 16S rDNA gene sequences, this strain should represent a novel species of the genus Enterobacter and was designated as LB37. The strain LB37 could degrade xanthan molecules resulting in the rapid decrease of the viscosity of xanthan solution used in oil drilling process. Endoxanthanase activity was also detected in the culture supernatant. To our knowledge, it is the first report on the microbes being involved in the xanthan degradation for oil industry. The isolate LB37 would be useful for potential application in enhanced oil recovery and oil drilling field.

Ultrasound assisted enzymatic depolymerization of aqueous guar gum solution.

PubMed

Prajapat, Amrutlal L; Subhedar, Preeti B; Gogate, Parag R

2016-03-01

The present work investigates the effectiveness of application of low intensity ultrasonic irradiation for the intensification of enzymatic depolymerization of aqueous guar gum solution. The extent of depolymerization of guar gum has been analyzed in terms of intrinsic viscosity reduction. The effect of ultrasonic irradiation on the kinetic and thermodynamic parameters related to the enzyme activity as well as the intrinsic viscosity reduction of guar gum using enzymatic approach has been evaluated. The kinetic rate constant has been found to increase with an increase in the temperature and cellulase loading. It has been observed that application of ultrasound not only enhances the extent of depolymerization but also reduces the time of depolymerization as compared to conventional enzymatic degradation technique. In the presence of cellulase enzyme, the maximum extent of depolymerization of guar gum has been observed at 60 W of ultrasonic rated power and ultrasonic treatment time of 30 min. The effect of ultrasound on the kinetic and thermodynamic parameters as well as the molecular structure of cellulase enzyme was evaluated with the help of the chemical reaction kinetics model and fluorescence spectroscopy. Application of ultrasound resulted in a reduction in the thermodynamic parameters of activation energy (Ea), enthalpy (ΔH), entropy (ΔS) and free energy (ΔG) by 47%, 50%, 65% and 1.97%, respectively. The changes in the chemical structure of guar gum treated using ultrasound assisted enzymatic approach in comparison to the native guar gum were also characterized by FTIR. The results revealed that enzymatic depolymerization of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency index without any change in the core chemical structure which could make it useful for incorporation in food products. Copyright © 2015 Elsevier B.V. All rights reserved.

Rapid Retort Processing of Eggs

DTIC Science & Technology

2006-12-04

cyclodextrin, xanthan gum , ι-carrageenan, λ-carrageenan, κ-carrageenan, guar gum , locust bean gum , xanthan gum and starch. To improve the flavor of the...Cyclodextrin and κ-carrageenan were not effective in preventing synerisis. Guar gum and locust bean gum , and λ-carrageenan resulted in products with a slimy...Laboratory batches were prepared by hydrating the xanthan gum and pregelatinized starch in water which contained the salt and citric acid. The powdered

The effects of a xanthan gum-based thickener on the swallowing function of patients with dysphagia.

PubMed

Rofes, L; Arreola, V; Mukherjee, R; Swanson, J; Clavé, P

2014-05-01

Increasing bolus viscosity of thin liquids is a basic therapeutic strategy to protect patients with oropharyngeal dysphagia (OD) from aspiration. However, conventional starch thickeners increase post-deglutitive residue. To assess the therapeutic effect of a new xanthan gum-based thickener, Resource ThickenUp Clear (Nestlé Health Science, Vevey, Switzerland) on patients with oropharyngeal dysphagia. We studied the effect of Resource ThickenUp Clear using a clinical method and videofluoroscopy on 120 patients with oropharyngeal dysphagia (66 with stroke, 41 older and 13 with neurodegenerative diseases) and 14 healthy volunteers while swallowing thin-liquid, nectar-like and spoon-thick boluses. We assessed the prevalence of signs of impaired safety and efficacy of swallow and the physiology of the swallow response. Increasing bolus viscosity with Resource ThickenUp Clear: (i) improved safety of swallow demonstrated by a reduction in the prevalence of cough and voice changes in the clinical study and penetrations and aspirations during video fluoroscopy. Prevalence of aspirations was 12.7% with thin liquid, 7.7% with nectar-like (P < 0.01) and 3.4% with spoon-thick (P < 0.01) viscosities. Penetration-Aspiration Scale was reduced from 3.24 ± 0.18 at thin liquid to 2.20 ± 0.18 at nectar-like (P < 0.001) and to 1.53 ± 0.13 at spoon-thick (P < 0.001) viscosities; (ii) did not enhance pharyngeal residue; (iii) nectar-like viscosity did not affect bolus velocity nor timing of swallow response and (iv) spoon-thick viscosity reduced bolus velocity. Resource ThickenUp Clear improves the safety of swallow without increasing residue providing a viscosity-dependent therapeutic effect for patients with oropharyngeal dysphagia. At nectar viscosity, the effect is due to intrinsic texture properties, spoon-thick viscosity adding changes in swallow physiology. NCT01158313. © 2014 John Wiley & Sons Ltd.

Micro Droplets of non-Newtonian Solutions in Silicone Oil Flow through a Hydrophobic Micro Cross-Junction

NASA Astrophysics Data System (ADS)

Rostami, B.; Morini, G. L.

2017-11-01

In this paper the generation of non-Newtonian droplets of aqueous Xanthan gum solution (0.3, 0.5 wt%) in a silicone oil flow through a micro cross-junction is experimentally analyzed. A commercial glass cross-junction microchip with hydrophobic walls has been employed to study the droplet generation mechanism. The cross-section of the channel is stadium-shaped, the width of the junction varies between 195 to 390 μm while the height of the channel is fixed at 190 μm. Tween 20 (2 wt%), as a surfactant, has been added to the dispersed phase to avoid the coalescence of the droplets and to enhance the droplet formation. With the aim to follow the time evolution of the droplets inside the channel a specific experimental setup has been implemented. The post-processing of the recorded images has been carried out by means of an “in-house” Matlab code. The typical flow patterns obtained by imposing different flow rates at the inlets of the cross-junction have been observed. The effect of the continuous and dispersed phase flow rates as well as the concentration of Xanthan gum solution on the main droplet characteristics has been studied in detail.

Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum.

PubMed

Bak, J H; Yoo, B

2018-04-12

The effect of CMC on the steady and dynamic shear rheological properties of binary mixtures of XG and GG was examined at different mixing ratios. All XG-GG-CMC ternary mixtures had high shear-thinning behavior and the n value of the sample with 5% CMC was the smallest compared with those of other samples. A marked increase in K and η a,50 values was observed for ternary mixtures at a lower content (5%) of CMC, indicating that the synergistic interactions of the XG-GG binary mixture were affected by the content of CMC. The effect of temperature on the η a,50 was well described by the Arrhenius equation for all samples. The activation energy values of all ternary gum mixtures are higher than that of binary gum mixture, and these values also decreased with an increase in CMC content from 5 to 15%. The dynamic moduli of ternary gum mixtures decreased with an increase in CMC content. The tan δ value of the ternary gum mixture with 5% CMC was much lower than those of other ternary mixtures. In general, these results suggest that the flow and dynamic shear rheological properties of XG-GG binary mixtures are strongly influenced by a small addition of CMC. Copyright © 2018. Published by Elsevier B.V.

Sugar Metabolism of the First Thermophilic Planctomycete Thermogutta terrifontis: Comparative Genomic and Transcriptomic Approaches

PubMed Central

Elcheninov, Alexander G.; Menzel, Peter; Gudbergsdottir, Soley R.; Slesarev, Alexei I.; Kadnikov, Vitaly V.; Krogh, Anders; Bonch-Osmolovskaya, Elizaveta A.; Peng, Xu; Kublanov, Ilya V.

2017-01-01

Xanthan gum, a complex polysaccharide comprising glucose, mannose and glucuronic acid residues, is involved in numerous biotechnological applications in cosmetics, agriculture, pharmaceuticals, food and petroleum industries. Additionally, its oligosaccharides were shown to possess antimicrobial, antioxidant, and few other properties. Yet, despite its extensive usage, little is known about xanthan gum degradation pathways and mechanisms. Thermogutta terrifontis, isolated from a sample of microbial mat developed in a terrestrial hot spring of Kunashir island (Far-East of Russia), was described as the first thermophilic representative of the Planctomycetes phylum. It grows well on xanthan gum either at aerobic or anaerobic conditions. Genomic analysis unraveled the pathways of oligo- and polysaccharides utilization, as well as the mechanisms of aerobic and anaerobic respiration. The combination of genomic and transcriptomic approaches suggested a novel xanthan gum degradation pathway which involves novel glycosidase(s) of DUF1080 family, hydrolyzing xanthan gum backbone beta-glucosidic linkages and beta-mannosidases instead of xanthan lyases, catalyzing cleavage of terminal beta-mannosidic linkages. Surprisingly, the genes coding DUF1080 proteins were abundant in T. terrifontis and in many other Planctomycetes genomes, which, together with our observation that xanthan gum being a selective substrate for many planctomycetes, suggest crucial role of DUF1080 in xanthan gum degradation. Our findings shed light on the metabolism of the first thermophilic planctomycete, capable to degrade a number of polysaccharides, either aerobically or anaerobically, including the biotechnologically important bacterial polysaccharide xanthan gum. PMID:29163426

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes.

PubMed

Liu, Zhenbin; Zhang, Min; Bhandari, Bhesh

2018-06-10

This paper studied the rheological, microstructural and 3D printing characteristics of mashed potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k-carrageenan- xanthan gum blend (KG-XG). Addition of gums increased the viscosity, storage modulus (G'), and loss modulus (G″) of MP except XG. Creep results indicated that self-supporting performance followed decreasing order of KG > KG-XG > GG > contorl > XG. Fourier Transform infrared spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) results well explained the behavior by enhancing hydrogen bonding and constraining water molecules' mobility. KG-MP samples possessed good self-supporting performance but with rough surface and lots of defective points. The parts printed using XG-MP were "fatter" than target objects but with a smooth surface structure. This probably because the excellent extrudability (more fluid-like behavior, tanδ 0.185) but with poor self-supporting ability indicated by lower G' and greater creep strain 0.88%. The printed objects using KG-XG-MP possessed a smooth surface structure (visual appearance), and good printing precision indicated by the lowest dimensional printing deviation for a printed cuboid shape (2.19%, 2.20%, 2% for length, width, height direction, respectively). This was probably because the creaminess effect provided by XG render the printed objects a smooth surface structure, while KG provided MP with sufficient mechanical strength (proper G' and load bearing capacity) to be capable of self-supporting. Copyright © 2017. Published by Elsevier B.V.

Study of the formation of soluble complexes of sodium caseinate and xanthan in solution.

PubMed

Bouhannache, Bouchra; HadjSadok, Abdelkader; Touabet, Abdelkrim

2017-09-01

The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.

Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.

PubMed

Li, J; Wu, Y; Ma, Y; Lu, N; Regenstein, J M; Zhou, P

2017-08-01

High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles. The objectives of this study were to explore whether the addition of hydrocolloids could soften the texture and illustrate the possible mechanism. Three kinds of hydrocolloids, xanthan gum, κ-carrageenan, and gum arabic were chosen, and samples including of these three kinds of hydrocolloids were studied through texture analysis using a TPA test and microstructure observation by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The texture analysis results showed that xanthan gum was more effective at softening the HPIMF containing NaCN compared to κ-carrageenan and gum arabic. In addition, with the increase of xanthan gum concentration from 0.2 to 2%, the HPIMF matrix became softer, and fractures were observed during the compression for samples with xanthan gum added at low concentrations but not 2%. Microstructure observation suggested that the matrix originally dominated by the network formed through the aggregation of swollen protein particles was inhibited by the addition of xanthan gum, resulting in the softening of the texture and also contributing to the fracture during compression. With the increase of xanthan gum concentration up to 2%, the protein dominating network would be gradually replaced with a matrix dominated by the newly formed network of xanthan gum with protein particles as fillers. Furthermore, this formation of a xanthan gum dominating network structure also resulted in changes in small molecule distribution, as observed using low-field NMR.

Effect of complexation conditions on microcapsulation of Lactobacillus acidophilus in xanthan-chitosan polyelectrolyte complex gels.

PubMed

Chen, He; Song, Yajuan; Liu, Nina; Wan, Hongchang; Shu, Guowei; Liao, Na

2015-01-01

Lactobacillus acidophilus has become increasingly popular because of their beneficial effects on health of their host, and are called proboscis. In order to exert beneficial effects for probiotics, they must be able to tolerate the acidic conditions of the stomach environment and the bile in the small intestine. Microencapsulated form has received reasonable attention, since it can protect probiotic organisms against an unfavourable environment, and to allow their release in a viable and metabolically active state in the intestine. The aim of this study was to investigate some factores, such as chitosan solution pH and concentration, xanthan concentration, cell suspension-xanthan ratio, mixed bacteria glue liquid-chitosan ratio, which impacted the process of microencapsulation of L. acidophilus. In this study, L. acidophilus was immobilized with xanthan⁄chitosan gel using extrusion method. The viable counts and encapsulation yield of L. acidophilus encapsulated in different chitosan solution pH (4.5, 5, 5.5 and 6), in different chitosan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different xanthan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different cell suspension-xanthan ratios (1:5, 1:10, 1:15 and 1:20), in different mixed bacteria glue liquid-chitosan ratios (1:3, 1:4, 1:5 and 1:6), have been investigated by single factor experiment method. The optimum conditions of microencapsulated L. acidophilus have been observed. The optimum chitosan solution pH for L. acidophilus was 5.5; the optimum chitosan concentration was 0.9%; the optimum xanthan concentration was 0.7%; the optimum cell suspension-xanthan ratio was 1:10; the optimum mixed bacteria glue liquid-chitosan ratio was 1:3. These results will be helpful to further optimize the process of L. acidophilus microencapsulation, and provide reference for obtaining higher viable counts and entrapped yield of L. acidophilus microcapsules.

Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants.

PubMed

Yoon, Sung-No; Yoo, Byoungseung

2017-06-01

Thickened infant formula (TIF) prepared with commercial xanthan gum (XG)-based food thickeners are commonly used to care for infants with swallowing difficulties or regurgitation. In this study, the rheological properties of TIF prepared with four commercial food thickeners (coded A-D) were determined as a function of thickener concentration, thickener type, and setting time because the selection of an appropriate food thickener for TIF preparation is necessary for managing dysphagia in infants. The flow and dynamic rheological properties of TIF were investigated at three different concentrations (1.0, 2.0, and 3.0% w/w) of XG-based thickener. The flow properties of TIF were described by the power law and Casson models. All TIF samples demonstrated high shear-thinning (n = 0.12-0.33) behavior at all concentrations (1.0-3.0%). Their apparent viscosity (η a,50 ), consistency index (K), yield stress (σ oc ), storage modulus (G'), and loss modulus (G″) increased with an increase in thickener concentration. In general, TIF with thickener A had much higher values for all flow parameters at each thickener concentration when compared to TIF with other thickeners (B, C, and D). However, the n values of TIF samples with thickener A were much lower, indicating that they are less slimy and have better mouthfeel than those of TIF samples with other thickeners. All TIF samples with different thickeners produced different thickening patterns over a setting time. The flow and dynamic rheological parameters demonstrated differences in the rheological behaviors between XG-based thickeners, indicating that their rheological properties are related to the concentration and type of thickener as well as the setting time. These results suggest the importance of considering not only the concentration and type of thickeners but also the time being administered after its addition to effectively treat dysphagic infants. In addition, selecting an appropriate commercial food thickener

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir.

PubMed

Wang, Yanping; Ahmed, Zaheer; Feng, Wu; Li, Chao; Song, Shiying

2008-10-01

An exopolysaccharide (EPS) producing strain, ZW3, was isolated from Tibet kefir grain and was identified as Lactobacillus kefiranofaciens. FT-IR spectroscopy revealed the presence of carboxyl, hydroxyl, and amide groups, which correspond to a typical heteropolymeric polysaccharide. The GC analysis of ZW3 EPS revealed that it was glucogalactan in nature. Exopolymer showed similar flocculation stability like xanthan gum but better than guar gum with a melting point of 93.38 degrees C which is lower than xanthan gum (153.4 degrees C) and guar gum (490.11 degrees C). Compared with other commercially available hydrocolloids like xanthan gum, guar gum and locust gum ZW3 EPS showed much better emulsifying capability.

Entrapment of anaerobic thermophilic and hyperthermophilic marine micro-organisms in a gellan/xanthan matrix.

PubMed

Landreau, M; Duthoit, F; Claeys-Bruno, M; Vandenabeele-Trambouze, O; Aubry, T; Godfroy, A; Le Blay, G

2016-06-01

The aims of this study were (i) to develop a protocol for the entrapment of anaerobic (hyper)thermophilic marine micro-organisms; (ii) to test the use of the chosen polymers in a range of physical and chemical conditions and (iii) to validate the method with batch cultures. The best conditions for immobilization were obtained at 80°C with gellan and xanthan gums. After 5-week incubation, beads showed a good resistance to all tested conditions except those simultaneously including high temperature (100°C), low NaCl (<0∙5 mol l(-1) ) and extreme pH (4/8). To confirm the method efficiency, batch cultures with immobilized Thermosipho sp. strain AT1272 and Thermococcus kodakarensis strain KOD1 showed an absence of detrimental effect on cell viability and a good growth within and outside the beads. This suggests that entrapment in a gellan-xanthan matrix could be employed for the culture of anaerobic (hyper)thermophilic marine micro-organisms. (Hyper)thermophilic marine micro-organisms possess a high biotechnological potential. Generally microbial cells are grown as free-cell cultures. The use of immobilized cells may offer several advantages such as protection against phage attack, high cell biomass and better production rate of desired metabolites. © 2016 The Society for Applied Microbiology.

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and....1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in the bark of Anogeissus... cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque precipitate indicates...

Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.

PubMed

Zhang, Sha; Zhang, Zhong; Vardhanabhuti, Bongkosh

2014-08-01

This study focuses on the behavior of mixed protein and polysaccharides with different charge densities under simulated gastric conditions. Three types of polysaccharides, namely, guar gum, xanthan gum and carrageenan (neutral, medium negatively, and highly negatively charged, respectively) were selected for heating together with whey protein isolate (WPI) at a biopolymer ratio ranging from 0.01 to 0.1. Upon mixing with simulated gastric fluid (SGF), all WPI-guar gum samples remained soluble, whereas WPI-xanthan gum and WPI-carrageenan at biopolymer ratio higher than 0.01 led to self-assembled intragastric gelation immediately after mixing with SGF. The mechanism behind the intragastric gelation is believed to be the cross-linking between oppositely charged protein and polysaccharides when pH was reduced to below the pI of the protein. Higher biopolymer ratio led to a higher degree of intermolecular interaction, which tends to form stronger gel. More negatively charged carrageenan also formed a stronger gel than xanthan gum. SDS-PAGE results show that the digestibility of protein was not affected by the presence of guar gum as well as xanthan gum and carrageenan at biopolymer ratio lower than 0.02. However, intragastric gel formed by WPI-xanthan gum and WPI-carrageenan at biopolymer ratio higher than 0.02 significantly slows down the digestion rate of protein, which could potentially be used to delay gastric emptying and promote satiety.

Effects of gum chewing on abdominal discomfort, nausea, vomiting and intake adherence to polyethylene glycol solution of patients in colonoscopy preparation.

PubMed

Lee, Jisun; Lee, Eunjin; Kim, Yumi; Kim, Eun; Lee, Yaera

2016-02-01

This study aimed to reduce the common discomfort of colonoscopy patients when taking a bowel cleansing solution. Gum chewing, a form of sham feeding, was examined as a possible efficient intervention to reduce the discomfort from consuming polyethylene glycol. Sham feeding is a method that is similar to food intake, which stimulates the cephalic-vagal reflex, promotes secretion of gastrointestinal hormones, and stimulates movement of the gastrointestinal tract. Sham feeding with chewing gum has been shown to promote bowel motility. This was an experimental study utilising a randomised control group post-test design. This study was conducted in Seoul, Korea from August-October 2012. Patients were randomly allocated into two groups; a gum-chewing group (n = 66) or a control group (n = 65). In the control group, patients drank a polyethylene glycol solution according to the general protocol. For the gum-chewing group, patients had to chew one stick of sugarless gum during the pause interval of drinking the polyethylene glycol solution. Results were analysed using the Mann-Whitney U-test, t-test, Chi-square test or Fisher's exact test. The gum-chewing group reported significantly lower abdominal discomfort, nausea and vomiting and took a shorter time to ingest the polyethylene glycol solution than the control group. Gum chewing is efficient in improving abdominal discomfort, nausea, vomiting and the intake adherence of patients in colonoscopy preparation. Gum chewing was demonstrated by this study to be a potentially effective nursing intervention that is easy for patients to perform with simple instructions and is low cost with no side effects. © 2016 John Wiley & Sons Ltd.

Development and evaluation of natural gum-based extended release matrix tablets of two model drugs of different water solubilities by direct compression.

PubMed

Ofori-Kwakye, Kwabena; Mfoafo, Kwadwo Amanor; Kipo, Samuel Lugrie; Kuntworbe, Noble; Boakye-Gyasi, Mariam El

2016-01-01

The study was aimed at developing extended release matrix tablets of poorly water-soluble diclofenac sodium and highly water-soluble metformin hydrochloride by direct compression using cashew gum, xanthan gum and hydroxypropylmethylcellulose (HPMC) as release retardants. The suitability of light grade cashew gum as a direct compression excipient was studied using the SeDeM Diagram Expert System. Thirteen tablet formulations of diclofenac sodium (∼100 mg) and metformin hydrochloride (∼200 mg) were prepared with varying amounts of cashew gum, xanthan gum and HPMC by direct compression. The flow properties of blended powders and the uniformity of weight, crushing strength, friability, swelling index and drug content of compressed tablets were determined. In vitro drug release studies of the matrix tablets were conducted in phosphate buffer (diclofenac: pH 7.4; metformin: pH 6.8) and the kinetics of drug release was determined by fitting the release data to five kinetic models. Cashew gum was found to be suitable for direct compression, having a good compressibility index (ICG) value of 5.173. The diclofenac and metformin matrix tablets produced generally possessed fairly good physical properties. Tablet swelling and drug release in aqueous medium were dependent on the type and amount of release retarding polymer and the solubility of drug used. Extended release of diclofenac (∼24 h) and metformin (∼8-12 h) from the matrix tablets in aqueous medium was achieved using various blends of the polymers. Drug release from diclofenac tablets fitted zero order, first order or Higuchi model while release from metformin tablets followed Higuchi or Hixson-Crowell model. The mechanism of release of the two drugs was mostly through Fickian diffusion and anomalous non-Fickian diffusion. The study has demonstrated the potential of blended hydrophilic polymers in the design and optimization of extended release matrix tablets for soluble and poorly soluble drugs by direct

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and... Substances Affirmed as GRAS § 184.1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in..._locations.html.), to 5 ml of a cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque...

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and... Substances Affirmed as GRAS § 184.1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in..._locations.html.), to 5 ml of a cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque...

Effect of the aerated structure on selected properties of freeze-dried hydrocolloid gels

NASA Astrophysics Data System (ADS)

Ciurzyńska, Agnieszka; Lenart, Andrzej

2016-01-01

The ability to create diverse structures and studies on the effect of the aerated structure on selected properties with the use of freeze-dried gels may provide knowledge about the properties of dried foods. Such gels can be a basis for obtaining innovative food products. For the gel preparation, 3 types of hydrocolloids were used: low-methoxyl pectin, a mixture of xanthan gum and locust-bean gum, and a mixture of xanthan gum and guar gum. Gels were aerated for 3 and 7 min, frozen at a temperature of -45°C 2 h-1, and freeze-dried at a temperature of 30°C. For the samples obtained, structure, porosity, shrinkage, rehydration, and colour were investigated. It was shown that the type of the hydrocolloid and aeration time influence the structure of freeze-dried gels, which determines such properties of samples as porosity, shrinkage, density, rehydration, and colour. The bigger pores of low-methoxyl pectin gels undergo rehydration in the highest degree. The delicate and aerated structure of gels with the mixture of xanthan gum and locust-bean gum was damaged during freeze-drying and shrinkage exhibited the highest value. Small pores of samples with the mixture of xanthan gum and guar gum were responsible for the lower rehydration properties, but the highest porosity value contributed to the highest lightness value.

Production of a Biopolymer at Reactor Scale: A Laboratory Experience

ERIC Educational Resources Information Center

Genc, Rukan; Rodriguez-Couto, Susana

2011-01-01

Undergraduate students of biotechnology became familiar with several aspects of bioreactor operation via the production of xanthan gum, an industrially relevant biopolymer, by "Xanthomonas campestris" bacteria. The xanthan gum was extracted from the fermentation broth and the yield coefficient and productivity were calculated. (Contains 2 figures.)

Examination and Manipulation of Clay Aggregates - Initial Inquiry

DTIC Science & Technology

2011-06-06

and the first conclusions in the examination and testing of clay aggregates composed of montmorillonite clay and a polysaccharide (xanthan gum, also...and the first conclusions in the examination and testing of clay aggregates composed of montmorillonite clay and a polysaccharide (xanthan gum, also...PSU and the X-gum content from 0% to 10% of the mineral content of the clay (by weight). Montmorillonite was used in all the suspensions prepared

Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix.

PubMed

Zaeim, Davood; Sarabi-Jamab, Mahboobe; Ghorani, Behrouz; Kadkhodaee, Rassoul; Tromp, R Hans

2018-03-01

Acacia gum solution was employed as a carrier for electrospray-assisted drying of probiotic cells. To optimize the process, effect of gum concentration, thermal sterilization as a prerequisite for microbial studies, and surfactant addition on physical properties of feed solution was investigated. Increasing gum concentration from 20 to 40 wt.% led to a viscosity increase, whilst surface tension did not change meaningfully and electrical conductivity declined after an increasing trend up to 30 wt.% of the gum. Thermal sterilization increased the viscosity without any significant effect on the conductivity and surface tension. Surfactant addition reduced the surface tension and conductivity but the viscosity increased. Highly uniform particles were formed by electrospray-assisted drying of autoclaved 35 wt.% acacia gum solution containing 1 wt.% Tween 80. Thermal sterilization and surfactant addition improved electrospray-ability of acacia gum solution. Bacterial count showed that more than 96 percent of probiotic cells passed the process viably. Copyright © 2017 Elsevier Ltd. All rights reserved.

A Randomized Controlled Comparison of Esophageal Clearance Times of Oral Budesonide Preparations.

PubMed

Hefner, Jody N; Howard, Robin S; Massey, Robert; Valencia, Miland; Stocker, Derek J; Philla, Katherine Q; Goldman, Matthew D; Nylund, Cade M; Min, Steve B

2016-06-01

Topical steroids prepared as oral viscous slurries have become common in the treatment of eosinophilic esophagitis. Esophageal mucosal contact time correlates with clinical and histologic improvement. To compare the mucosal contact time of alternative oral viscous budesonide (OVB) slurries with the conventional sucralose OVB. A blinded randomized crossover trial investigating esophageal clearance of three OVB slurry preparations was done on healthy adults. Honey and xanthan gum OVB slurries were compared with standard sucralose OVB in 24 randomly assigned subjects. Each subject ingested the sucralose OVB and either the honey or xanthan gum OVB slurries. The esophageal clearance of each slurry was evaluated as an area under the curve (AUC) using 1 millicurie of technetium-99m-sulfur colloid (Tc99) co-administered in each OVB preparation using nuclear scintigraphy. A standardized taste survey was also administered. Xanthan gum had greater mucosal contact time compared to sucralose as measured by a higher AUC at 3 min (P = 0.002), while honey showed no significant difference in esophageal clearance relative to sucralose. Taste scores were significantly higher in the honey group, while scores for xanthan gum were no different from standard sucralose. OVB slurries utilizing xanthan gum may be a superior alternative to a sucralose-based slurry due to its increased mucosal contact time and similar taste tolerance. Honey may be a suitable alternative as well, due to its similar contact time and favorable taste.

Comparative proteomic analysis reveals that T3SS, Tfp, and xanthan gum are key factors in initial stages of Citrus sinensis infection by Xanthomonas citri subsp. citri.

PubMed

Facincani, Agda P; Moreira, Leandro M; Soares, Márcia R; Ferreira, Cristiano B; Ferreira, Rafael M; Ferro, Maria I T; Ferro, Jesus A; Gozzo, Fabio C; de Oliveira, Julio C F

2014-03-01

The bacteria Xanthomonas citri subsp. citri (Xac) is the causal agent of citrus canker. The disease symptoms are characterized by localized host cell hyperplasia followed by tissue necrosis at the infected area. An arsenal of bacterial pathogenicity- and virulence-related proteins is expressed to ensure a successful infection process. At the post-genomic stage of Xac, we used a proteomic approach to analyze the proteins that are displayed differentially over time when the pathogen attacks the host plant. Protein extracts were prepared from infectious Xac grown in inducing medium (XAM1) for 24 h or from host citrus plants for 3 or 5 days after infection, detached times to evaluate the adaptation and virulence of the pathogen. The protein extracts were proteolyzed, and the peptides derived from tryptic digestion were investigated using liquid chromatography and tandem mass spectrometry. Changes in the protein expression profile were compared with the Xac genome and the proteome recently described under non-infectious conditions. An analysis of the proteome of Xac under infectious conditions revealed proteins directly involved in virulence such as the type III secretion system (T3SS) and effector proteins (T3SS-e), the type IV pilus (Tfp), and xanthan gum biosynthesis. Moreover, four new mutants related to proteins detected in the proteome and with different functions exhibited reduced virulence relative to the wild-type proteins. The results of the proteome analysis of infectious Xac define the processes of adaptation to the host and demonstrate the induction of the virulence factors of Xac involved in plant-pathogen interactions.

Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating-cooling rate.

PubMed

Alaeddini, Behzad; Koocheki, Arash; Mohammadzadeh Milani, Jafar; Razavi, Seyed Mohammad Ali; Ghanbarzadeh, Babak

2018-05-01

Alyssum homolocarpum seed gum (AHSG) solution exhibits high viscosity at low shear rates and has anionic features. However there is no information regarding the flow and dynamic properties of this gum in semi-dilute solutions. The present study aimed to investigate the dynamic and steady shear behavior of AHSG in the semi-dilute region. The viscosity profile demonestrated a shear thinning behavior at all temperatures and concentrations. An increase in the AHSG concentration was acompanied by an increase in the pseudoplasticity degree, whereas, by increasing the temperature, the pseudoplasticity of AHSG decreased. At low gum concentration, solutions had more viscosity dependence on temperature. The mechanical spectra obtained from the frequency sweep experiment demonstrated viscoelastic properties for gum solutions. AHSG solutions showed typical weak gel-like behavior, revealing G' greater than G' within the experimental range of frequency (Hz), with slight frequency dependency. The influence of temperature on viscoelastic properties of AHSG solutions was studied during both heating (5-85 °C) and cooling (85-5 °C) processes. The complex viscosity of AHSG was greater compared to the apparent viscosity, indicating the disruption of AHSG network structure under continuous shear rates and deviation from the Cox-Merz rule. During the initial heating, the storage modulus showed a decreasing trend and, with a further increase in temperature, the magnitude of storage modulus increased. The influence of temperature on the storage modulus was considerable when a higher heating rate was applied. AHSG can be applied as a thickening and stabilizing agents in food products that require good stability against temperature. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Enhanced oral bioavailability and controlled release of dutasteride by a novel dry elixir.

PubMed

Jang, Dong-Jin; Kim, Sung Tae; Oh, Euichaul; Ban, Eunmi

2014-01-01

To develop a solid dosage form of dutasteride for improving its oral bioavailability, a novel dry elixir (DE) system was fabricated. DEs incorporating dextrin and/or xanthan gum were prepared using spray-drying and evaluated by morphology, ethanol content, crystallinity, dissolution and oral bioavailability. DEs were spherical with a smooth surface and had an average particle size of 20-25 μm. The ethanol content could be easily varied by controlling the spray-drying temperature. The dissolution profiles of dutasteride from each DE proved to be much faster than that of dutasteride powder due to the amorphous state and a high amount of incorporated ethanol. In particular, the pharmacokinetic profiles of dutasteride were significantly altered depending on the proportions of dextrin and xanthan gum. Blood concentrations of dutasteride from DE formulations were similar to those of market products and much greater than those of native dutasteride. Interestingly, the dissolution and pharmacokinetic profiles were easily controlled by changing the ratio of dextrin to xanthan gum. The data suggests that a DE using dextrin and/or xanthan gum could provide an applicable solid dosage form to improve the dissolution and bio-availability of dutasteride as well as to modulate its pharmacokinetics.

Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum.

PubMed

García-Betanzos, Claudia Idalid; Hernández-Sánchez, Humberto; Bernal-Couoh, Tanía Florencia; Quintanar-Guerrero, David; Zambrano-Zaragoza, María de la Luz

2017-11-01

The objective of this work was to evaluate the application of candeuba wax solid lipid nanoparticles (SLN) and xanthan gum (XG) as coatings on guava, and their effect on the fruit's physicochemical and nutritional parameters, complementing a previous publication carried out by Zambrano-Zaragoza et al. (2013). The concentrations of SLN were selected according to those reported as the most (65g/L) and least (75g/L) efficient in post-harvest life preservation, and were compared to a coating of XG and untreated control samples. According to results, the submicron-sized systems used in the coatings with a particle size range of 267-344nm, a polydispersity index <0.2, and zeta potential of -22.8 to -30mV remained stable during 8weeks of storage. The best results were from the fruits coated with 65g/L of SLN and stored at 10°C, as they showed the lowest O 2 and CO 2 respiration rates and, consequently, less weight loss. They also had the best retention of ascorbic acid and total phenol content, with less change in fruit color compared to the control guava and those coated only with XG. These findings indicate that this batch continued their natural maturation process, but at a slower rate than the other samples. The firmness was affected by the activity of the enzyme pectin methylesterase, but results show that the 65g/L coating was efficient in maintaining fruit texture. In contrast, the 75g/L coating produced epoxy in the fruit, causing physiological damage. Finally, the guava coated with XG only had a maturation rate similar to that of the control fruit. Copyright © 2017 Elsevier Ltd. All rights reserved.

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Karaya gum (sterculia gum). 184.1349 Section 184.1349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... as GRAS § 184.1349 Karaya gum (sterculia gum). (a) Karaya gum (sterculia gum) is the dried gummy...

Adsorptive removal of malachite green from aqueous solutions by almond gum: Kinetic study and equilibrium isotherms.

PubMed

Bouaziz, Fatma; Koubaa, Mohamed; Kallel, Fatma; Ghorbel, Rhoudha Ellouz; Chaabouni, Semia Ellouz

2017-12-01

This work aimed at investigating the potential of almond gum as low cost adsorbent for the removal of the cationic dye; malachite green from aqueous solutions. Almond gum was first analyzed by scanning electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FTIR), and then the adsorption behavior was studied in batch system. The effects of the adsorption parameters (adsorbent dose, pH, contact time, particle size, initial dye concentration, temperature and agitation) on the dye removal have been studied. Adsorption equilibrium and isotherms were evaluated depending on temperature using the isotherms of Freundlich, Langmuir, and Tempkin. The obtained result showed that both Langmuir and Freundlich models were adapted to study the dye sorption. The maximum adsorption capacities were equal to 172.41mg/g, 181.81mg/g, and 196.07mg/g at 303.16K, 313.16K, and 323.16K, respectively. The kinetics of sorption were following the pseudo-second order model. The thermodynamic changes in enthalpy (ΔH), entropy (ΔS), and free energy (ΔG) indicated that the adsorption of malachite green at the surface of almond gum is endothermic and occurs spontaneously. Desorption experiments were conducted to regenerate almond gum, showing great desorption capacity when using HCl at pH 2. Copyright © 2017 Elsevier B.V. All rights reserved.

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Karaya gum (sterculia gum). 184.1349 Section 184... Listing of Specific Substances Affirmed as GRAS § 184.1349 Karaya gum (sterculia gum). (a) Karaya gum (sterculia gum) is the dried gummy exudate from the trunk of trees of various species of the genus Sterculia...

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Karaya gum (sterculia gum). 184.1349 Section 184... Listing of Specific Substances Affirmed as GRAS § 184.1349 Karaya gum (sterculia gum). (a) Karaya gum (sterculia gum) is the dried gummy exudate from the trunk of trees of various species of the genus Sterculia...

Nasal drug delivery: Design of a novel mucoadhesive and in situ gelling polymer.

PubMed

Menzel, Claudia; Jelkmann, Max; Laffleur, Flavia; Bernkop-Schnürch, Andreas

2017-01-30

The aim of the present study was to establish a novel polymeric excipient for liquid nasal dosage forms exhibiting viscosity increasing properties, improved mucoadhesion and stability towards oxidation in solution. In order to achieve this goal, 2-mercaptonicotinic acid was first coupled to l-cysteine by disulfide exchange reaction and after purification directly attached to the polymeric backbone of xanthan gum by carbodiimide mediated amide bond formation. The resulting conjugate was characterized with respect to the amount of coupled ligand, the in situ gelling behavior, mucoadhesive properties and stability towards oxidation. Furthermore, the influence of preactivated polymers on ciliary beat frequency (CBF) of porcine nasal epithelial cells was investigated. Results showed, that 252.52±20.54μmol of the ligand was attached per gram polymer. No free thiol groups could be detected on the polymeric backbone indicating entire preactivation. Rheological investigations of polymer mucus mixtures revealed a 1.7-fold and 2.5-fold enhanced mucoadhesion of entirely preactivated xanthan (Xan-Cys-MNA) compared to thiolated xanthan (Xan-Cys) and unmodified xanthan (Xan). Tensile force evaluation reported a 2.87 and 5.11-fold higher total work of adhesion (TWA) as well as a 1.63 and 2.41-fold higher maximum detachement force of Xan-Cys-MNA compared to Xan-Cys and Xan. In the presence of H 2 O 2 as an oxidizing agent Xan-Cys-MNA showed unlike Xan-Cys no increase in viscosity, indicating high stability towards oxidation. Addition of CaCl 2 to Xan-Cys-MNA solutions caused a decrease in viscosity at nevertheless higher total viscosity. Results from CBF studies proved nasal safety for the novel conjugate. According to these results, entirely preactivated thiolated xanthan gum seems to be a promising excipient for nasal dosage forms in order to improve drug bioavailability. Copyright © 2016 Elsevier B.V. All rights reserved.

Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production.

PubMed

Li, Panyu; Zeng, Yu; Xie, Yi; Li, Xiang; Kang, Yan; Wang, Yabo; Xie, Tonghui; Zhang, Yongkui

2017-01-01

The study was carried out to gain insight into the effect of pretreatment on enzymatic hydrolysis of kitchen waste (KW) for xanthan fermentation. Herein, various pretreatments were applied and it was found that chemical pretreatment had positive effect on the following enzymatic or overall hydrolysis process. The highest reducing sugar concentration was obtained as 51.87g/L from 2% HCl (90°C) pretreated sample, while the Kjeldahl nitrogen (KDN) concentration was 7.79g/L. Kinetic study showed that first order kinetic model was suitable to describe the enzymatic hydrolysis process. The obtained kitchen waste hydrolysate (KWH) was successfully applied for xanthan fermentation. Xanthan concentration reached 4.09-6.46g/L when KWH with 2% HCl (90°C) pretreatment was applied as medium. In comparison, a xanthan concentration of 3.25-5.57g/L was obtained from KWH without pretreatment. Therefore, pretreatment of KW using diluted acid is favorable for the overall hydrolysis process and effective for xanthan fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.

PubMed

Dogan, Ismail Sait; Yildiz, Onder; Meral, Raciye

2016-07-01

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. © The Author(s) 2015.

A comparative study of the effects of cone-plate and parallel-plate geometries on rheological properties under oscillatory shear flow

NASA Astrophysics Data System (ADS)

Song, Hyeong Yong; Salehiyan, Reza; Li, Xiaolei; Lee, Seung Hak; Hyun, Kyu

2017-11-01

In this study, the effects of cone-plate (C/P) and parallel-plate (P/P) geometries were investigated on the rheological properties of various complex fluids, e.g. single-phase (polymer melts and solutions) and multiphase systems (polymer blend and nanocomposite, and suspension). Small amplitude oscillatory shear (SAOS) tests were carried out to compare linear rheological responses while nonlinear responses were compared using large amplitude oscillatory shear (LAOS) tests at different frequencies. Moreover, Fourier-transform (FT)-rheology method was used to analyze the nonlinear responses under LAOS flow. Experimental results were compared with predictions obtained by single-point correction and shear rate correction. For all systems, SAOS data measured by C/P and P/P coincide with each other, but results showed discordance between C/P and P/P measurements in the nonlinear regime. For all systems except xanthan gum solutions, first-harmonic moduli were corrected using a single horizontal shift factor, whereas FT rheology-based nonlinear parameters ( I 3/1, I 5/1, Q 3, and Q 5) were corrected using vertical shift factors that are well predicted by single-point correction. Xanthan gum solutions exhibited anomalous corrections. Their first-harmonic Fourier moduli were superposed using a horizontal shift factor predicted by shear rate correction applicable to highly shear thinning fluids. The distinguished corrections were observed for FT rheology-based nonlinear parameters. I 3/1 and I 5/1 were superposed by horizontal shifts, while the other systems displayed vertical shifts of I 3/1 and I 5/1. Q 3 and Q 5 of xanthan gum solutions were corrected using both horizontal and vertical shift factors. In particular, the obtained vertical shift factors for Q 3 and Q 5 were twice as large as predictions made by single-point correction. Such larger values are rationalized by the definitions of Q 3 and Q 5. These results highlight the significance of horizontal shift

On turbulence decay of a shear-thinning fluid

NASA Astrophysics Data System (ADS)

Rahgozar, S.; Rival, D. E.

2017-12-01

An experimental investigation of turbulent flow in a shear-thinning fluid is presented. The experimental flow is a boundary-free, uniformly sheared flow at a relatively high Reynolds number (i.e., Re λmax=275 ), which decays in time. As just one example of decaying turbulence, the experiment can be thought of as a simple model of bulk turbulence in large arteries. The dimensionless parameters used are Reynolds, Strouhal, and Womersley numbers, which have been adapted according to the characteristics of the present experiment. The working fluid is a solution of aqueous 35 ppm xanthan gum, a well-known shear-thinning fluid. The velocity fields are acquired via time-resolved particle image velocimetry in the streamwise/cross-stream and streamwise/spanwise planes. The results show that the presence of xanthan gum not only modifies the turbulent kinetic energy and the dissipation rate but also significantly alters the characteristics of the large-scale eddies.

Coupling the Alkaline-Surfactant-Polymer Technology and the Gelation Technology to Maximize Oil Production

DOE Office of Scientific and Technical Information (OSTI.GOV)

Malcolm Pitts; Jie Qi; Dan Wilson

2005-12-01

Gelation technologies have been developed to provide more efficient vertical sweep efficiencies for flooding naturally fractured oil reservoirs or reservoirs with different sand lenses with high permeability contrast. The field proven alkaline-surfactant-polymer technology economically recovers 15% to 25% OOIP more crude oil than waterflooding froin swept pore space of an oil reservoir. However, alkaline-surfactant-polymer technology is not amenable to naturally fractured reservoirs or reservoirs with high permeability contrast zones because much of injected solution bypasses target pore space containing oil. This work investigates whether combining these two technologies could broaden applicability of alkaline-surfactant-polymer flooding into these reservoirs. Fluid-fluid interaction withmore » different gel chemical compositions and alkaline-surfactant-polymer solution with pH values ranging from 9.2 to 12.9 have been tested. Aluminum-polyacrylamide gels are not stable to alkaline-surfactant-polymer solutions at any pH. Chromium-polyacrylamide gels with polymer to chromium ion ratios of 25 or greater were stable to alkaline-surfactant-polymer solutions if solution pH was 10.6 or less. When the polymer to chromium ion was 15 or less, chromium-polyacrylamide gels were stable to alkaline-surfactant-polymer solutions with pH values up to 12.9. Chromium-xanthan gum gels were stable to alkaline-surfactant-polymer solutions with pH values of 12.9 at the polymer to chromium ion ratios tested. Silicate-polyacrylamide, resorcinol-formaldehyde, and sulfomethylated resorcinol-formaldehyde gels were also stable to alkaline-surfactant-polymer solutions with pH values ranging from 9.2 to 12.9. Iron-polyacrylamide gels were immediately destroyed when contacted with any of the alkaline-surfactant-polymer solutions with pH values ranging from 9.2 to 12.9. Gel solutions under dynamic conditions of linear corefloods showed similar stability to alkaline-surfactant-polymer solutions

Enhanced Amendment Delivery to Low Permeability Zones for Chlorinated Solvent Source Area Bioremediation

DTIC Science & Technology

2014-10-01

enhanced amendments delivery process, a non-toxic biodegradable polymer, such as xanthan gum, is added to the injection solution to form a non- Newtonian...Once injection stops, the injected fluid viscosity increases and creates a more stable zone for biodegradation reactions because the amendment-laden...electron acceptors and biodegradation of the shear-thinning agent. • Determine the cost factors for applying the STF enhanced delivery technology

Comparative study of Acacia nilotica exudate gum and acacia gum.

PubMed

Bhushette, Pravin R; Annapure, Uday S

2017-09-01

Over 900 species of Acacia trees are found on earth, most of them produce gums. Acacia nilotica (Babul tree) is one of the major gum-yielding acacia species found in he Indian subcontinent. A. nilotica gum was collected from Maharashtra, India and characterised for its proximate analysis, physicochemical, functional, rheological and thermal properties. These properties further were compared with commercially available Acacia gum (AG). The sugar composition of the gums indicated the presence of arabinose, galactose, and rhamnose in ANG and AG. FTIR spectrums revealed the typical trend of polysaccharides for both the gums, however, the difference was observed in fingerprint region. The rheological outcomes were derived from flow curve measurements of gums at different concentrations and temperatures. Investigations of the flow curves of both gums revealed the diminutive difference in viscosity profile. The concentration difference in the monosaccharides of polysaccharides and proximate analysis of gums could be the responsible for the difference in rheological and thermal properties of gums. However, ANG shows good resemblance with AG and can be substituted for numerous applications in food and pharmaceutical industry. Copyright © 2017 Elsevier B.V. All rights reserved.

Bleeding gums

MedlinePlus

... form of gum and jawbone disease known as periodontitis . Other causes of bleeding gums include: Any bleeding ... if: The bleeding is severe or long-term (chronic) Your gums continue to bleed even after treatment ...

Gelation of soybean protein and polysaccharides delays digestion.

PubMed

Hu, Bing; Chen, Qing; Cai, Qimeng; Fan, Yun; Wilde, Peter J; Rong, Zhen; Zeng, Xiaoxiong

2017-04-15

Xanthan gum and carrageenan, representing the medium and highly negatively charged polysaccharides, were heated respectively together with soybean protein isolate (SPI) at different biopolymer ratios. Upon mixing with simulated stomach juice (SSJ), the xanthan-SPI and carrageenan-SPI at biopolymer ratios higher than 0.01 leads to self-assembled gelation immediately. Stronger gel is formed under higher biopolymer ratios. Highly negatively charged carrageenan forms a stronger gel than that composed with xanthan gum. SDS-PAGE results show the digestibility of SPI is delayed after incorporation with the polysaccharides, which is enhanced with the increase of the biopolymer mass ratios. And the polysaccharide with higher negative charge has stronger potential in delaying the digestion of SPI. Furthermore, the microstructure of the xanthan-SPI and carrageenan-SPI gel before and after simulated stomach digestion was characterized by scanning electron microscope (SEM), which also confirms that the gel delays the digestion of soybean protein. Copyright © 2016 Elsevier Ltd. All rights reserved.

Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties.

PubMed

Hesarinejad, M A; Razavi, Seyed M A; Koocheki, A

2015-11-01

The objective of this study was to investigate the effect of various temperatures (25-65°C) on some dilute solution properties of Alyssum homolocarpum seed gum (AHSG) as a novel potential source of hydrocolloid. Monosaccharide composition, FTIR analysis and molecular parameters were determined to provide more structural information. The results indicated that AHSG had a low molecular weight (3.66×10(5)Da), medium intrinsic viscosity (18.34dl/g) at 25°C, relatively flexible chain with a chain flexibility parameter of 618.54, and activation energy of 0.51×10(7)J/kgmol. With rise in temperature from 25 to 55°C, the intrinsic viscosity decreased as well as coil radius and volume of AHSG. The shape factor of AHSG macromolecule was spherical at all temperatures. The electrostatic interaction and particle size of AHSG solution were -25.81mV (at neutral pH) and 225.36nm, respectively. The results revealed that AHSG had high total sugar content (85.33%), small amount of uronic acids (5.63%) and it is likely a galactan-type polysaccharide. The FTIR spectra showed that AHSG behaved like a typical polyelectrolyte because of the presence of carboxyl and hydroxyl groups. Copyright © 2015. Published by Elsevier B.V.

Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

USDA-ARS?s Scientific Manuscript database

Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different hydrocolloids - guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum - with rice starch was explored by determining the pasting, viscoelastic and swelling ...

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zhong, Lirong; Truex, Michael J.; Kananizadeh, Negin

In situ anaerobic biological processes are widely applied for dechlorination of chlorinated solvents in groundwater. A wide range of organic substrates have been tested and applied to support the dechlorination processes. Vegetable oils are a promising substrate and have been shown to induce effective dechlorination, have limited geochemical impacts, and good longevity. Distribution of vegetable oil in the subsurface, because it is a non-aqueous phase material, has typically been addressed by creating emulsified oil solutions. In this study, inexpensive waste vegetable oils were suspended in a xanthan gum solution, a shear-thinning fluid, as an alternative oil delivery mechanism. The stability,more » oil droplet size and distribution, and rheological behavior of the oil suspensions that are created in the xanthan solutions were studied in batch experiments. The injectability of the suspensions and oil distribution in porous medium were evaluated in column tests. Numerical modeling of the oil droplet transport and distribution in porous media was conducted to help interpret the column-test data. Batch studies showed that simple mixing of vegetable oil and xanthan solution produced stable suspensions of the oil as micron-size droplets. The mixture rheology retains shear-thinning properties that facilitate improved uniformity of substrate distribution in heterogeneous aquifers. Column tests demonstrated successful injection of the vegetable oil suspension into porous medium. This study provided evidence that vegetable oil suspensions in xanthan are a potential substrate to support in situ anaerobic bioremediation with favorable injection properties.« less

Gum Disease

MedlinePlus

... and gums isn't removed by good daily dental care, over time it will harden into a crust called calculus or tartar . Once tartar forms, it starts to destroy gum tissue, causing gums to bleed and pull away from the teeth. This is known as periodontitis (pronounced: pair-ee- ...

Influence of gamma radiation on the physicochemical and rheological properties of sterculia gum polysaccharides

NASA Astrophysics Data System (ADS)

Singh, Baljit; Sharma, Vikrant

2013-11-01

Keeping in view the influence of gamma radiation on the physiochemical properties of the polysaccharides and their importance in the food and pharmaceutical industry, in the present study attempt has been made to investigate the effects of absorbed dose on FTIR, XRD, SEMs, absorbance, pH, solubility, water absorption capacity, emulsion stability and rheology of sterculia gum. Increase in solubility and decrease in swellability of gum has been observed on increasing the absorbed dose. The emulsion stability has improved for the gum sample irradiated with total dose of 8.1±0.2 kGy. Apparent viscosity of gum solution first increased with increase in dose from 0 to 8.1±0.2 kGy than decreased with regular trends with further increase in total absorbed dose. Flow behavior of gum solution shifted to Newtonian from non-Newtonian with increasing the dose.

PEG and Thickeners: A Critical Interaction Between Polyethylene Glycol Laxative and Starch-Based Thickeners.

PubMed

Carlisle, Brian J; Craft, Garrett; Harmon, Julie P; Ilkevitch, Alina; Nicoghosian, Jenik; Sheyner, Inna; Stewart, Jonathan T

2016-09-01

Clinicians commonly encounter dysphagia and constipation in a skilled nursing population. Increasing the viscosity of liquids, usually with a starch- or xanthan gum-based thickener, serves as a key intervention for patients with dysphagia. We report a newly identified and potentially dangerous interaction between polyethylene glycol 3350 laxative (PEG) and starch-thickened liquids. A patient requiring nectar-thickened liquids became constipated, and medical staff prescribed PEG for constipation. His nurse observed that the thickened apple juice immediately thinned to near-water consistency when PEG was added. She obtained the same results with thickened water and coffee. We quantified this phenomenon by isothermal rotational rheology. Results confirmed a precipitous loss of thickening when PEG was added to starch-based thickeners but not with xanthan gum-based thickeners. Clinicians and front-line staff should be aware of this potentially critical interaction between PEG- and starch-based thickeners. Although confirmatory studies are needed, our preliminary data suggest that PEG may be compatible with xanthan gum-- based thickeners. Copyright © 2016 AMDA – The Society for Post-Acute and Long-Term Care Medicine. All rights reserved.

Electrospinning of guar gum/corn starch blends

USDA-ARS?s Scientific Manuscript database

In this study, electrospun nanofibers were prepared for the first time from aqueous blends of guar gum (GG) and corn starch with amylose contents of 27.8% (CS28) and 50% (CS50). The fiber morphology and fiber diameter sizes (FDS) were correlated with solution rheology. The spinning solutions were pr...

Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males.

PubMed

Au, Marco M C; Goff, H Douglas; Kisch, Julie A; Coulson, Alex; Wright, Amanda J

2013-01-01

Soy-soluble polysaccharides and flaxseed gum are underutilized dietary fibers of interest to the food industry. However, because the ability of soluble fibers to modulate postprandial glucose and insulin metabolism has been related to their viscous effects, the utility of these and other low-viscosity soluble fibers remains unproven. The objective of this study was to examine the associations between soy-soluble polysaccharides and flaxseed gum concentration, product viscosity, and the postprandial glycemic and insulinemic responses in the context of glucose solutions as well as fluid and gelled dairy products. Twelve healthy males participated in a randomized crossover postprandial study in which they visited the laboratory following overnight fasts on 11 occasions to consume one of 11 study treatments, each consisting of 50 g available carbohydrates. The study treatments included a glucose reference (in duplicate), glucose solutions containing soy-soluble polysaccharides (6%), flaxseed gum (0.7%), or guar gum (0.23%), all matched for an apparent viscosity of 61 mPa·s at 50 s⁻¹, as well as dairy-based beverages and puddings with 0% or 1% soluble fiber added. Blood samples were collected at fasting and up to 2 hours postprandially for determination of glucose and insulin concentrations. Area under the curve (AUC), peak concentration, and time-to-peak values as well as glycemic index (GI) and insulinemic index (II) were calculated. Fiber fortification of a 50 g glucose solution had no effect on postprandial blood glucose or insulin levels, even at a high concentration (i.e., 6% soy-soluble polysaccharides). Glucose AUC and GI values for the dairy-based beverage (p < 0.05) and pudding (p < 0.01) controls were significantly lower than the glucose reference. Glucose AUC and GI values for the soy-soluble polysaccharide-fortified dairy products (p < 0.01) and flaxseed gum-fortified dairy products (p < 0.001) were significantly lower than the glucose reference. No

Effective removal of Congo red dye from aqueous solution using modified xanthan gum/silica hybrid nanocomposite as adsorbent.

PubMed

Ghorai, Soumitra; Sarkar, Amit Kumar; Panda, A B; Pal, Sagar

2013-09-01

The aim of this work is to study the feasibility of XG-g-PAM/SiO2 nanocomposite towards its potential application as high performance adsorbent for removal of Congo red (CR) dye from aqueous solution. The surface area, average pore size and total pore volume of the developed nanocomposite has been determined. The efficiency of CR dye adsorption depends on various factors like pH, temperature of the solution, equilibrium time of adsorption, agitation speed, initial concentration of dye and adsorbent dosage. It has been observed that the nanocomposite is having excellent CR dye adsorption capacity (Q0=209.205 mg g(-1)), which is considerably high. The dye adsorption process is controlled by pseudo-second order and intraparticle diffusion kinetic models. The adsorption equilibrium data correlates well with Langmuir isotherm. Desorption study indicates the efficient regeneration ability of the dye loaded nanocomposite. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework.

PubMed

Ong, Jane Jun-Xin; Steele, Catriona M; Duizer, Lisa M

2018-06-01

Sensory characteristics are important for the acceptance of thickened liquids, but those of liquids thickened to the new standards put forth by the International Dysphagia Diet Standardization Initiative (IDDSI) are unknown. This research sought to identify and rate the perception of important sensory properties of liquids thickened to levels specified in the IDDSI framework. Samples were made with water, with and without added barium sulfate, and were thickened with a cornstarch or xanthan gum based thickener. Samples were characterized using projective mapping/ultra-flash profiling to identify important sample attributes, and then with trained descriptive analysis panels to characterize those attributes in non-barium and barium thickened liquids. Three main groups of attributes were observed. Taste and flavor attributes decreased in intensity with increasing thickener. Thickener specific attributes included graininess and chalkiness for the cornstarch thickened samples, and slipperiness for the xanthan gum samples. Within the same type of thickener, ratings of thickness-related attributes (perceived viscosity, adhesiveness, manipulation, and swallowing) at different IDDSI levels were significantly different from each other. However, in non-barium samples, cornstarch samples were perceived as thicker than xanthan gum samples even though they had similar apparent viscosities at 50 s -1 . On the other hand, the two thickeners had similar perceived thickness in the barium samples even though the apparent viscosities of cornstarch samples were higher than those of the xanthan gum samples. In conclusion, IDDSI levels can be distinguished based on sensory properties, but these properties may be affected by the type of thickener and medium being thickened.

Thickening compositions containing xanthomonas gum and hydroxyalkyl ether of guar gum

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jordan, W.A.

1973-07-24

Natural and synthetic gums have been used as thickeners for foods, coatings, paints, dyes, explosive slurries, oil-well fluids, and many other applications. Thickening compositions are described which consist of xanthomonas gum and hydroxyalkyl ether of guar gum and are suitable for use in explosive slurries. Aqueous sols of xanthomonas gum are plastic in nature and exhibit higher gel strengths than sols of other gums. Aqueous sols of hydroxyalkyl ether of guar are almost Newtonian and exhibit little or no gel strength. Aqueous sols of the thickening compositions of the present invention are plastic in character. At certain concentrations of themore » thickening compositions in aqueous sols, the sols have higher gel strengths than can be obtained from xanthomonas gum alone. At certain concentrations, the aqueous sols containing the thickening compositions exhibit greater viscosity differentials than do sols containing xanthomonas gum alone. In addition, the aqueous sols exhibit a greater drop in viscosity as the thickening composition concentration is reduced than do aqueous sols of xanthomonas gum alone.(5 claims)« less

Chitosan/pectin/gum Arabic polyelectrolyte complex: process-dependent appearance, microstructure analysis and its application.

PubMed

Tsai, Ruei-Yi; Chen, Pin-Wen; Kuo, Ting-Yun; Lin, Che-Min; Wang, Da-Ming; Hsien, Tzu-Yang; Hsieh, Hsyue-Jen

2014-01-30

Novel chitosan/pectin/gum Arabic polyelectrolyte complex (PEC) solutions and membranes with various compositions were prepared for biomedical applications. The appearance of the PEC solutions, either clear or turbid, was process-dependent and depended on how the three components were dissolved and mixed. The addition of gum Arabic to the chitosan and pectin significantly decreased the viscosities of the resultant PEC solutions due to the formation of globe-like microstructures that was accompanied by network-like microstructures and other molecular entanglements. The mechanical strength and hydrophilicity of the PEC membranes manufactured from the PEC solutions, especially for a weight ratio of 84/8/8 (chitosan/pectin/gum Arabic), were enhanced compared to pure chitosan membranes. Moreover, the use of the 84/8/8 PEC membranes as a drug carrier exhibited steady and fairly complete release of a drug (insulin) for 6h. Based on these promising results, the chitosan/pectin/gum Arabic PEC membranes have great potential in controlled drug release applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

Gum Graft Surgery

MedlinePlus

... gum line and reduce sensitivity. What are the benefits of gum graft surgery? A gum graft can ... improve function or esthetics, patients often receive the benefits of both: a beautiful new smile and improved ...

Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates.

PubMed

Malsawmtluangi, C; Thanzami, K; Lalhlenmawia, H; Selvan, Veenus; Palanisamy, Selvamani; Kandasamy, Ruckmani; Pachuau, Lalduhsanga

2014-08-01

The physicochemical properties and antioxidant activity of Prunus cerasoides D. Don gum exudates was investigated in this study. The total carbohydrate and protein content were found to be 73.72±2.44% and 2.33±1.25%, respectively. Analysis of monosaccharide composition by HPLC-RI system after acid hydrolysis of the gum showed the presence of arabinose, galactose, glucose, rhamnose and xylose. The molecular weight of the gum was also found to be 5.55×10(5)Da. FTIR and DSC studies showed characteristics typical of a natural polysaccharide. The viscosity of 2% aqueous solution of the gum exhibited non-Newtonian type of flow and the gum was also found to show pH dependent swelling. Determination of the angle of repose, Carr's index and Hausner ratio indicate the gum possess fairly good powder flow property. The antioxidant properties of the gum were evaluated by determining DPPH and hydroxyl scavenging activities, reducing power and total phenolic contents which showed the gum possess antioxidant property. Copyright © 2014 Elsevier B.V. All rights reserved.

Thaumatin and gum arabic allergy in chewing gum factory workers.

PubMed

Tschannen, Mattias P; Glück, Ulrich; Bircher, Andreas J; Heijnen, Ingmar; Pletscher, Claudia

2017-07-01

Thaumatin is a sweetener and flavor modifier commonly used in the food industry. Likewise, gum arabic is widely used as a food stabilizer and thickening agent. We report here that a powder mixture composed of 10% thaumatin and 90% gum arabic led to allergic symptoms in the upper airways in occupationally exposed individuals: four of eight workers of a chewing gum factory exposed to this powder mixture had pronounced rhinitis. A positive skin prick test result for pure thaumatin was obtained in all four individuals with rhinitis of whom two also had a positive skin prick test result for pure gum arabic and gum arabic-specific IgE. Subsitution of a powdered thaumatin with a liquid form reduced symptoms among the rhinitic workers. Although gum arabic is a well-known potential allergen, we were unable to find prior documentation of allergic symptoms to thaumatin when it is used in the food industry. © 2017 Wiley Periodicals, Inc.

Gummed-up memory: chewing gum impairs short-term recall.

PubMed

Kozlov, Michail D; Hughes, Robert W; Jones, Dylan M

2012-01-01

Several studies have suggested that short-term memory is generally improved by chewing gum. However, we report the first studies to show that chewing gum impairs short-term memory for both item order and item identity. Experiment 1 showed that chewing gum reduces serial recall of letter lists. Experiment 2 indicated that chewing does not simply disrupt vocal-articulatory planning required for order retention: Chewing equally impairs a matched task that required retention of list item identity. Experiment 3 demonstrated that manual tapping produces a similar pattern of impairment to that of chewing gum. These results clearly qualify the assertion that chewing gum improves short-term memory. They also pose a problem for short-term memory theories asserting that forgetting is based on domain-specific interference given that chewing does not interfere with verbal memory any more than tapping. It is suggested that tapping and chewing reduce the general capacity to process sequences.

Effect of Food Thickener on Dissolution and Laxative Activity of Magnesium Oxide Tablets in Mice.

PubMed

Tomita, Takashi; Goto, Hidekazu; Yoshimura, Yuya; Kato, Kazushige; Yoshida, Tadashi; Tanaka, Katsuya; Sumiya, Kenji; Kohda, Yukinao

2016-01-01

The present study examined the dissolution of magnesium oxide (MgO) from MgO tablets placed in a food thickening agent (food thickener) and its effects on laxative activity. We prepared mixtures of MgO tablets suspended in an aqueous suspension and food thickeners in order to evaluate the dissolution of MgO. The results of the dissolution tests revealed that agar-based food thickeners did not affect the MgO dissolution. In contrast, some xanthan gum-based food-thickener products show dissolution rates with certain mixtures containing disintegrated MgO tablets suspended in a food thickener that decrease over time. However, other xanthan gum-based food-thickener products show dissolution rates that decrease immediately after mixing, regardless of the time they were allowed to stand. In order to investigate the laxative activity of MgO, we orally administered a mixture of MgO suspension and food thickener to mice and observed their bowel movements. The animal experiments showed that when agar-based food thickeners were used, the laxative activity of MgO was not affected, but it decreased when xanthan gum-based food thickeners were used.

Characterization and in vitro antioxidant activity of Albizia stipulata Boiv. gum exudates.

PubMed

Thanzami, K; Malsawmtluangi, C; Lalhlenmawia, H; Seelan, T Veenus; Palanisamy, Selvamani; Kandasamy, Ruckmani; Pachuau, Lalduhsanga

2015-09-01

The objective of the present study is to characterize the physicochemical properties and to determine the in vitro antioxidant activity of Albizia stipulata Boiv. gum exudates collected from Northeast India. The total carbohydrate, uronic acid and protein contents, monosaccharide composition and the molecular weight distribution of the purified gum was determined. The powder flow property and preliminary compressibility test were performed on the dried gum exudates. Fourier transform infrared spectroscopy (FTIR) study was performed to analyze the functional groups present in the structure. Differential scanning calorimetry (DSC) and thermogravimetry (TGA/DTA) analyses were performed to study the thermal stability of the gum. The antioxidant properties of the gum were evaluated by determining 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl scavenging activities and reducing power. The total carbohydrate and protein contents of the gum were found to be 75.17±3.21% and 2.60±1.05% respectively. The viscosity of 2% aqueous solution of the gum exhibited non-Newtonian type of flow showing pH dependent swelling. Arabinose and galactose were found to be the main monosaccharides present in the gum exudates and the molecular weight distribution of the gum was also found to be polydispersed. Results from DPPH, hydroxyl scavenging and reducing power studies showed the gum possesses antioxidant properties. Copyright © 2015 Elsevier B.V. All rights reserved.

Environmentally Benign Aircraft Anti-icing and Deicing Fluids Based on Cost Effective, Bio-based Ingredients

DTIC Science & Technology

2012-09-01

xanthan gum, welan gum, or carraggenan gum.(13) Examples of particulate thickeners include lightly cross-linked polyacrylic acid. Both types of ...based formulation.(14) The currently used Type IV AAFs are believed to primarily use polyacrylic acid (PAA) polymer, stabilized by potassium ...Prescribed by ANSI-Std Z39-18 REPORT DOCUMENTATION PAGE Form Approved OMB No. 0704-0188 Public reporting burden for this collection of information

Chewing gum--facts and fiction: a review of gum-chewing and oral health.

PubMed

Imfeld, T

1999-01-01

The world market for chewing gum is estimated to be 560,000 tons per year, representing approximately US $5 billion. Some 374 billion pieces of chewing gum are sold worldwide every year, representing 187 billion hours of gum-chewing if each piece of gum is chewed for 30 minutes. Chewing gum can thus be expected to have an influence on oral health. The labeling of sugar-substituted chewing gum as "safe for teeth" or "tooth-friendly" has been proven beneficial to the informed consumer. Such claims are allowed for products having been shown in vivo not to depress plaque pH below 5.7, neither during nor for 30 minutes after the consumption. However, various chewing gum manufacturers have recently begun to make distinct health promotion claims, suggesting, e.g., reparative action or substitution for mechanical hygiene. The aim of this critical review--covering the effects of the physical properties of chewing gum and those of different ingredients both of conventional and of functional chewing gum--is to provide a set of guidelines for the interpretation of such claims and to assist oral health care professionals in counseling patients.

Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin.

PubMed

Rezaei, Atefe; Tavanai, Hossein; Nasirpour, Ali

2016-10-01

In this study, the fabrication of vanillin incorporated almond gum/polyvinyl alcohol (PVA) nanofibers through electrospinning has been investigated. Electrospinning of only almond gum was proved impossible. It was found that the aqueous solution of almond gum/PVA (80:20, concentration=7% (w/w)) containing 3% (w/w) vanillin could have successfully electrospun to uniform nanofibers with diameters as low as 77nm. According to the thermal analysis, incorporated vanillin in almond gum/PVA nanofibers showed higher thermal stability than free vanillin, making this composite especially suitable for high temperature applications. XRD and FTIR analyses proved the presence of vanillin in the almond gum/PVA nanofibers. It was also found that vanillin was dispersed as big crystallites in the matrix of almond gum/PVA nanofibers. FTIR analysis showed almond gum and PVA had chemical cross-linking by etheric bonds between COH groups of almond gum and OH groups of PVA. Also, in the nanofibers, there were no major interaction between vanillin and either almond gum or PVA. Copyright © 2016 Elsevier B.V. All rights reserved.

Viscofying properties of corn fiber gum with various polysaccharides

USDA-ARS?s Scientific Manuscript database

The effect of corn fiber gum (CFG) on the aqueous solutions of a series of widely-used commercial polysaccharides has been studied by rheological techniques using stress synergism index to evaluate its viscosifying action. Though CFG solution exhibited Newtonian fluid behaviour with a very low vis...

Control of manganese dioxide particles resulting from in situ chemical oxidation using permanganate.

PubMed

Crimi, Michelle; Ko, Saebom

2009-02-01

In situ chemical oxidation using permanganate is an approach to organic contaminant site remediation. Manganese dioxide particles are products of permanganate reactions. These particles have the potential to deposit in the subsurface and impact the flow-regime in/around permanganate injection, including the well screen, filter pack, and the surrounding subsurface formation. Control of these particles can allow for improved oxidant injection and transport and contact between the oxidant and contaminants of concern. The goals of this research were to determine if MnO(2) can be stabilized/controlled in an aqueous phase, and to determine the dependence of particle stabilization on groundwater characteristics. Bench-scale experiments were conducted to study the ability of four stabilization aids (sodium hexametaphosphate (HMP), Dowfax 8390, xanthan gum, and gum arabic) in maintaining particles suspended in solution under varied reaction conditions and time. Variations included particle and stabilization aid concentrations, ionic content, and pH. HMP demonstrated the most promising results, as compared to xanthan gum, gum arabic, and Dowfax 8390 based on results of spectrophotometric studies of particle behavior, particle filtration, and optical measurements of particle size and zeta potential. HMP inhibited particle settling, provided for greater particle stability, and resulted in particles of a smaller average size over the range of experimental conditions evaluated compared to results for systems that did not include HMP. Additionally, HMP did not react unfavorably with permanganate. These results indicate that the inclusion of HMP in a permanganate oxidation system improves conditions that may facilitate particle transport.

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

2012-05-01

Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native guar gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of guar gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed guar gum. It was shown that partial hydrolysis of guar gum could be achieved by inexpensive and food grade cellulase (Aspergillus niger) having commercial importance and utilization as a functional soluble dietary fiber for food industry. Copyright © 2012 Elsevier B.V. All rights reserved.

Coupling the Alkaline-Surfactant-Polymer Technology and The Gelation Technology to Maximize Oil Production

DOE Office of Scientific and Technical Information (OSTI.GOV)

Malcolm Pitts; Jie Qi; Dan Wilson

2005-10-01

Gelation technologies have been developed to provide more efficient vertical sweep efficiencies for flooding naturally fractured oil reservoirs or more efficient areal sweep efficiency for those with high permeability contrast ''thief zones''. The field proven alkaline-surfactant-polymer technology economically recovers 15% to 25% OOIP more oil than waterflooding from swept pore space of an oil reservoir. However, alkaline-surfactant-polymer technology is not amenable to naturally fractured reservoirs or those with thief zones because much of injected solution bypasses target pore space containing oil. This work investigates whether combining these two technologies could broaden applicability of alkaline-surfactant-polymer flooding into these reservoirs. A priormore » fluid-fluid report discussed interaction of different gel chemical compositions and alkaline-surfactant-polymer solutions. Gel solutions under dynamic conditions of linear corefloods showed similar stability to alkaline-surfactant-polymer solutions as in the fluid-fluid analyses. Aluminum-polyacrylamide, flowing gels are not stable to alkaline-surfactant-polymer solutions of either pH 10.5 or 12.9. Chromium acetate-polyacrylamide flowing and rigid flowing gels are stable to subsequent alkaline-surfactant-polymer solution injection. Rigid flowing chromium acetate-polyacrylamide gels maintained permeability reduction better than flowing chromium acetate-polyacrylamide gels. Silicate-polyacrylamide gels are not stable with subsequent injection of either a pH 10.5 or a 12.9 alkaline-surfactant-polymer solution. Chromium acetate-xanthan gum rigid gels are not stable to subsequent alkaline-surfactant-polymer solution injection. Resorcinol-formaldehyde gels were stable to subsequent alkaline-surfactant-polymer solution injection. When evaluated in a dual core configuration, injected fluid flows into the core with the greatest effective permeability to the injected fluid. The same gel stability trends to

Development of a Sustained Antiplaque and Antimicrobial Chewing Gum of a Decapeptide.

PubMed

Al-Ghananeem, Abeer M; Leung, Kai P; Faraj, Jabar; DeLuca, Patrick P

2017-08-01

The objective of this paper was to design a chewing gum formulation delivery system in situations where typical dental hygiene practice is not practical. Thus, an analog of decapeptide KSL (KSL-W), known to possess antimicrobial and antiplaque activity, was incorporated into a chewing gum formulation containing cetylpyridinium chloride (CPC). The effect of the excipients, xylitol, and peppermint oil on active ingredients in vitro release was also assessed. Gum formulations were prepared with different excipient parameters, including heating xylitol and gum base at 65 or 85°C, using ground and unground xylitol, and the addition of 1.5, 3, and 7% peppermint oil, to determine the effect of these changes on the in vitro release of KSL-W and CPC using a chewing machine. The antimicrobial and antiplaque activities of solutions released from chewed gum formulation as well as prepared standard solutions with different concentrations were tested against placebo. The optimal temperature to avoid crystallization of xylitol during preparation was 65°C. Grinding xylitol to 104.5 μm improved release of active ingredients as compared to commercially unground xylitol. Peppermint oil had opposite effects on release of KSL-W and CPC. Peppermint oil at 1.5% was determined to be suitable (91 and 88% of KSL-W and CPC released, respectively, after 40 min). The gum formulation illustrated good sustained release of KSL-W and CPC with antibacterial and antiplaque activities after chewing. An effective antimicrobial and antiplaque chewing gum formulation was developed. This formulation has the potential to overcome oral hygiene issues in those unable to follow normal dental protocols.

Drug release and swelling kinetics of directly compressed glipizide sustained-release matrices: establishment of level A IVIVC.

PubMed

Sankalia, Jolly M; Sankalia, Mayur G; Mashru, Rajashree C

2008-07-02

The purpose of this study was to examine a level A in vitro-in vivo correlation (IVIVC) for glipizide hydrophilic sustained-release matrices, with an acceptable internal predictability, in the presence of a range of formulation/manufacturing changes. The effect of polymeric blends of ethylcellulose, microcrystalline cellulose, hydroxypropylmethylcellulose, xanthan gum, guar gum, Starch 1500, and lactose on in vitro release profiles was studied and fitted to various release kinetics models. Water uptake kinetics with scanning electron microscopy (SEM) was carried out to support the drug release mechanism. An IVIVC was established by comparing the pharmacokinetic parameters of optimized (M-24) and marketed (Glytop-2.5 SR) formulations after single oral dose studies on white albino rabbits. The matrix M-19 (xanthan:MCC PH301 at 70:40) and M-24 (xanthan:HPMC K4M:Starch 1500 at 70:25:15) showed the glipizide release within the predetermined constraints at all time points with Korsmeyer-Peppas' and zero-order release mechanism, respectively. Kopcha model revealed that the xanthan gum is the major excipient responsible for the diffusional release profile and was further supported by SEM and swelling studies. A significant level A IVIVC with acceptable limits of prediction errors (below 15%) enables the prediction of in vivo performance from their in vitro release profile. It was concluded that proper selection of rate-controlling polymers with release rate modifier excipients will determine overall release profile, duration and mechanism from directly compressed matrices.

Structural, thermal and rheological characterization of modified Dalbergia sissoo gum--A medicinal gum.

PubMed

Munir, Hira; Shahid, Muhammad; Anjum, Fozia; Mudgil, Deepak

2016-03-01

Dalbergia sissoo gum was purified by ethanol precipitation. The purified gum was modified and hydrolyzed. Gum was modified by performing polyacrylamide grafting and carboxymethylation methods. The hydrolysis was carried out by using mannanase, barium hydroxide and trifluoroacetic acid. The modified and hydrolyzed gums were characterized using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The decrease in viscosity was studied by performing the flow test. The modified and hydrolyzed gums were thermally stable as compared to crude gum. There was increase in crystallinity after modification and hydrolysis, determined through XRD. FTIR analysis exhibits no major transformation of functional group, only there was change in the intensity of transmittance. It is concluded that the modified and hydrolyzed gum can be used for pharmaceutical and food industry. Copyright © 2015 Elsevier B.V. All rights reserved.

Controlled release of Lactobacillus rhamnosus biofilm probiotics from alginate-locust bean gum microcapsules.

PubMed

Cheow, Wean Sin; Kiew, Tie Yi; Hadinoto, Kunn

2014-03-15

Chitosan-coated alginate microcapsules containing high-density biofilm Lactobacillus rhamnosus have been previously shown to exhibit higher freeze drying- and thermal-tolerance than their planktonic counterparts. However, their cell release profile remains poor due to the capsules' susceptibility to the gastric environment. Herein the effects of adding locust bean (LB) and xanthan (XT) gums to alginate (AGN) capsules on the stress tolerance and cell release profiles in simulated gastrointestinal fluids are investigated. Compared to the AGN-only capsules, the AGN-LB capsules exhibit improved stress tolerance (i.e. ≈ 6x for freeze drying, 100x for thermotolerance, 10x for acid), whereas the AGN-XT capsules only improve the acid tolerance. Importantly, the AGN-LB capsules possess the optimal cell release profile with a majority of cells released in the simulated intestinal juice than in the gastric juice. The AGN-LB capsules' superiority is attributed to their stronger interaction with the chitosan coating and high swelling capacity, thus delaying their bulk dissolution. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of gellan gum on the thermogelation property and drug release profile of Poloxamer 407 based ophthalmic formulation.

PubMed

Dewan, Mitali; Sarkar, Gunjan; Bhowmik, Manas; Das, Beauty; Chattoapadhyay, Atis Kumar; Rana, Dipak; Chattopadhyay, Dipankar

2017-09-01

The effect of gellan gum on the gelation behavior and in-vitro release of a specific drug named pilocarpine hydrochloride from different ophthalmic formulations based on poloxamer 407 is examined. The mixture of 0.3wt% gellan gum and 18wt% poloxamer (PM) solutions show a considerable increase in gel strength in physiological condition. Gel dissolution rate from PM based formulation is significantly decreased due to the addition of gellan gum. FTIR spectra analysis witnesses an interaction in between OH groups of two polymers which accounts for lowering in gelation temperature of PM-gellan gum based formulations. It is also observed from the cryo-SEM study that the pore size of PM gel decreases with an addition of gellan gum and in-vitro release studies indicate that PM-gellan gum based formulation retain drug better than the PM solution alone. Therefore, the developed formulation has the potential to be utilized as an in-situ ophthalmic drug carrier. Copyright © 2017 Elsevier B.V. All rights reserved.

[Sugar of substitute stevioside in chewing gum: comparative double blind controllable study].

PubMed

Rumiantsev, V A; Beliaev, V V; Zubtsov, V A; Esaian, L K; Namestnikova, I V

2011-01-01

In double blind controllable study on 126 volunteers - students of medical academy - influence on рН the mixed saliva of 5 kinds of chewing gums with the different contents of substitute of sugar as xylitol and sorbitol, and also the chewing sweets R.O.C.S., two kinds of chewing gums containing a basis with substitute of sugar stevioside (1.25 and 2.5%) and placebo (a basis without additives) were investigated. Products chewed within 10 minutes. In one of groups surveyed such chewing was preceded with rinsing a mouth by a test solution of saccharose. рН determined within 30 minutes. At chewing gums with substitute of sugar displacement рН the mixed saliva in the alkaline side was revealed a different degree. Thus gums with stevioside did not concede and even surpassed in this action of chewing gums with other substitutes of sugar. In comparison with placebo chewing gums and sweets restored acid-alkaline balance of oral cavities faster. Hence, use of stevioside in structure of chewing gum allows at preservation of its positive actions in oral cavity essentially to reduce concentration substitute of sugar and, hence, its collateral action by an organism.

Characterization of Non-Newtonian Fluids for Environmental Applications

NASA Astrophysics Data System (ADS)

Espinoza, I.; Hauswirth, S.; Cerda, C. C.; Sadeghi, S.

2017-12-01

Non-Newtonian fluids are fluids that exhibit viscosity changes with time, stress, or changing shear rates. This distinctive quality is advantageous to a number of applications, such as hydraulic fracturing and contaminant remediation. The use of non-Newtonian fluids in contaminant remediation has recently increased as a method of improving delivery of chemical oxidants and surfactants in hard-to-reach, low permeability zones within the subsurface. As the application of these fluids continues to increase, a need to improve upon the basic understanding of non-Newtonian fluid rheology becomes increasingly important. This study investigates the characteristics of guar gum and xanthan gum, two common non-Newtonian polymers, and how factors such as composition, preparation method, and chemical and biological degradation impact the rheology of the fluids. Because the polymers are semi-hydrophobic, preparation of solutions requires blending, heating, pre-dissolution in alcohol, addition of surfactant, or stirring for extended time periods. Additionally, fluids are commonly filtered to remove undissolved material and gels, and subsequently stored under a variety of conditions. We investigated the effect of these processes on the fluids' rheology by producing solutions at a range of concentrations with a variety of preparation and storage methods. The rheological properties of the solutions were then measured over a period of months with a rotational rheometer. The experimental data were fit to standard rheological models, and the parameters of these models were used to quantitatively assess the effect of chemical composition, physical processing, and storage on the fluid rheology. The results of this study provide an improved basis with which to predict physical, chemical, and temporal alterations of guar and xanthan gum rheology, and thereby allow for improved design of experimental, modeling, and field applications utilizing non-Newtonian fluids.

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2010 CFR

2010-04-01

...; stabilizer and thickener, § 170.3(o)(28) of this chapter. All other food categories .002 Formulation aid... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Karaya gum (sterculia gum). 184.1349 Section 184.1349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2011 CFR

2011-04-01

...; stabilizer and thickener, § 170.3(o)(28) of this chapter. All other food categories .002 Formulation aid... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Karaya gum (sterculia gum). 184.1349 Section 184.1349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

Peach gum for efficient removal of methylene blue and methyl violet dyes from aqueous solution.

PubMed

Zhou, Li; Huang, Jiachang; He, Benzhao; Zhang, Faai; Li, Huabin

2014-01-30

This study investigated the potential use of natural peach gum (PG) as alternative adsorbent for the removal of dyes from aqueous solutions. The PG showed high adsorption capacities and selectivity for cationic dyes (e.g., methylene blue (MB) and methyl violet (MV)) in the pH range 6-10. 98% of MB and MV could be adsorbed within 5 min, and both of the adsorptions reached equilibrium within 30 min. The dye uptake process followed the pseudo-second-order kinetic model. The intraparticle diffusion was not the sole rate controlling step. Equilibrium adsorption isotherm data indicated a good fit to the Langmuir isotherm model. Regeneration study revealed that PG could be well regenerated in acid solution. The recovered PG still exhibited high adsorption capacity even after five cycles of desorption-adsorption. On the basis of its excellent adsorption performance and facile availability, PG can be employed as an efficient low cost adsorbent for environmental cleanup. Copyright © 2013 Elsevier Ltd. All rights reserved.

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 4 2014-04-01 2014-04-01 false Water-soluble gums, hydrophilic gums, and... Specific Labeling Requirements for Specific Drug Products § 201.319 Water-soluble gums, hydrophilic gums... been associated with the ingestion of water-soluble gums, hydrophilic gums, and hydrophilic mucilloids...

Comparison of Alcian blue and total carbohydrate assays for quantitation of transparent exopolymer particles (TEP) in biofouling studies.

PubMed

Li, Xu; Skillman, Lucy; Li, Dan; Ela, Wendell P

2018-04-15

Transparent exopolymer particles (TEP) and their precursors are gel-like acidic polysaccharide particles. Both TEP precursors and TEP have been identified as causal factors in fouling of desalination and water treatment systems. For comparison between studies, it is important to accurately measure the amount and fouling capacity of both components. However, the accuracy and recovery of the currently used Alcian blue based TEP measurement of different surrogates and different size fractions are not well understood. In this study, we compared Alcian blue based TEP measurements with a total carbohydrate assay method. Three surrogates; xanthan gum, pectin and alginic acid; were evaluated at different salinities. Total carbohydrate concentrations of particulates (>0.4 μm) and their precursors (<0.4 μm, >10 kDa) varied depending on water salinity and method of recovery. As xanthan gum is the most frequently used surrogate in fouling studies, TEP concentration is expressed as xanthan gum equivalents (mg XG eq /L) in this study. At a salinity of 35 mg/L sea salt, total carbohydrate assays showed a much higher particulate TEP fraction for alginic acid (38%) compared to xanthan gum (9%) and pectin (12%). The concentrations of particulate TEP therefore may only represent ∼10% of the total mass; while precursor TEP represents ∼80% of the total TEP. This highlights the importance of reporting both particulate and precursor TEP for membrane biofouling studies. The calculated concentrations of TEP and their precursors in seawater samples are also highly dependent on type of surrogate and resulting calibration factor. A linear correlation between TEP recovery and calibration factor was demonstrated in this study for all three surrogates. The relative importance and accuracy of measurement method, particulate size, surrogate type, and recovery are described in detail in this study. Copyright © 2017. Published by Elsevier Ltd.

Nicotine Gum

MedlinePlus

... every 1 to 2 hours for the first 6 weeks, followed by one piece every 2 to 4 hours for 3 weeks, ... chances of quitting smoking, chew at least 9 pieces of nicotine gum each day for the first 6 weeks.Chew nicotine gum slowly until you can ...

Physicochemical Characterization and Thermodynamic Studies of Nanoemulsion-Based Transdermal Delivery System for Fullerene

PubMed Central

Basri, Mahiran; Tripathy, Minaketan; Abdul-Malek, Emilia

2014-01-01

Fullerene nanoemulsions were formulated in palm kernel oil esters stabilized by low amount of mixed nonionic surfactants. Pseudoternary phase diagrams were established in the colloidal system of PKOEs/Tween 80 : Span 80/water incorporated with fullerene as antioxidant. Preformulation was subjected to combination of high and low energy emulsification methods and the physicochemical characteristics of fullerene nanoemulsions were analyzed using electroacoustic spectrometer. Oil-in-water (O/W) nanoemulsions with particle sizes in the range of 70–160 nm were formed. The rheological characteristics of colloidal systems exhibited shear thinning behavior which fitted well into the power law model. The effect of xanthan gum (0.2–1.0%, w/w) and beeswax (1–3%, w/w) in the estimation of thermodynamics was further studied. From the energetic parameters calculated for the viscous flow, a moderate energy barrier for transport process was observed. Thermodynamic study showed that the enthalpy was positive in all xanthan gum and beeswax concentrations indicating that the formation of nanoemulsions could be endothermic in nature. Fullerene nanoemulsions with 0.6% or higher xanthan gum content were found to be stable against creaming and flocculation when exposed to extreme environmental conditions. PMID:25165736

Fluoroacetic acid in guar gum.

PubMed

Vartiainen, T; Gynther, J

1984-04-01

The toxicity of guar gum, derived from the Indian leguminous plant Cyamopsis tetragonolobus, is thought to be due to a globulin which can be denaturated and made non-toxic. Another very toxic compound, fluoroacetic acid, has been detected at a low level in raw samples of guar gum (0.07-1.42 micrograms fluoroacetic acid/g). A sample of a guar-gum pharmaceutical formulation contained only 0.08 ppm fluoroacetate. One exceptionally high value of 9.5 micrograms/g was found in a guar-gum powder. The low concentrations of fluoroacetate found in guar gum dispel any considerations about possible health risks associated with fluoroacetate during the prolonged use of guar gum at the recommended doses.

Benefits of sodium hexametaphosphate-containing chewing gum for extrinsic stain inhibition.

PubMed

Walters, Patricia A; Biesbrock, Aaron R; Bartizek, Robert D

2004-01-01

This study was designed to examine the ability of sodium hexametaphosphate delivered from a chewing gum to prevent extrinsic tooth stain formation. This study was a negative-controlled, randomized, two-period crossover design, with a 10-day washout period between treatments. The two treatments were a chewing gum containing 5.6% sodium hexametaphosphate and a negative control chewing gum. Eleven subjects who met study criteria were enrolled, and 10 completed the study over a two-week period. Each treatment period lasted approximately 48 hours and was separated by a washout period. After a dental prophylaxis, a digital image of the anterior teeth was taken to assess baseline stain. The three-day stain induction phase consisted of the patient using a 10 ml 0.2% chlorhexidine rinse for 60 seconds, followed by chewing two pellets/sticks of their assigned gum for five minutes and rinsing with 10 ml of cold tea solution for 60 seconds. No oral hygiene was permitted other than use of the test products. During both treatment periods, each subject followed the same regimen eight times, once per hour, throughout the day. On Days 2 and 3, the adjusted mean L* measurement was statistically significantly greater for the sodium hexametaphosphate gum than for the control gum. Moreover, nine of the 10 subjects had whiter teeth while on the experimental gum treatment at both Day 2 and Day 3. The results of this study support that sodium hexametaphosphate delivered from a chewing gum prevents dental stain formation and leads to a patient-desired whitening benefit.

Gum Disease Symptoms

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Xanthanolides and xanthane epoxide derivatives from Xanthium strumarium.

PubMed

Mahmoud, A A

1998-12-01

From the aerial parts of Xanthium strumarium, three new xanthanolide and xanthane-type sesquiterpenoids, 11alpha,13-dihydroxanthatin, 4beta,5beta-epoxyxanthatin-1alpha,4alpha-endoperoxide, and 1beta,4beta,4alpha,5alpha-diepoxyxanth-11(13)-en-12-oic acid have been isolated, together with seven known compounds. The structures were determined by spectroscopic methods, particularly high resolution 1D, 2D NMR spectroscopy and NOE experiments.

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic.

PubMed

Mahfoudhi, Nesrine; Sessa, Mariarenata; Ferrari, Giovanna; Hamdi, Salem; Donsi, Francesco

2016-06-01

Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5-50  ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations.The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications. © The Author(s) 2015.

Enhancement of welan gum production in Sphingomonas sp. HT-1 via heterologous expression of Vitreoscilla hemoglobin gene.

PubMed

Liu, Xiaoliu; Zhu, Ping; Jiang, Ruifan; Wu, Lingtian; Feng, Xiaohai; Li, Sha; Xu, Hong

2017-01-20

Welan gum is a microbial polysaccharide produced by Sphingomonas sp. Its production is limited by the dissolved oxygen levels in the highly viscous fermentation. A strategy of heterologous expression of the Vitreoscilla hemoglobin gene in Sphingomonas sp. HT-1 was investigated to alleviate oxygen limitation and improve the yield of welan gum. Ultimately, the welan gum production increased from 25.3g/L to 34.6g/L, whereas the rheological behavior of welan gum solutions remained virtually unchanged. The transcriptional levels of the key genes in the electron transfer chain, TCA cycle and welan gum synthesis pathway, as well as ATP level revealed that the VHb expression in Sphingomonas sp. HT-1 enhanced welan gum biosynthesis by improving respiration and ATP supply. This study would pave the genetic manipulation way for enhancing welan gum yield, and it's also of great importance for the industrial applications of welan gum under harsh conditions. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber

PubMed Central

Yoon, Seon-Joo; Chu, Djong-Chi; Raj Juneja, Lekh

2008-01-01

The ideal water-soluble dietary fiber for the fiber-enrichment of foods must be very low in viscosity, tasteless, odorless, and should produce clear solutions in beverages. Partially hydrolyzed guar gum (PHGG) produced from guar gum by enzymatic process has the same chemical structure with intact guar gum but less than one-tenth the original molecular length of guar gum, which make available to be used as film former, foam stabilizer and swelling agent. The viscosity of PHGG is about 10 mPa·s in 5% aqueous solution, whereas 1% solution of guar gum shows range from 2,000 to 3,000 mPa·s. In addition, PHGG is greatly stable against low pH, heat, acid and digestive enzyme. For these reasons, PHGG seems to be one of the most beneficial dietary fiber materials. It also showed that interesting physiological functions still fully exert the nutritional function of a dietary fiber. PHGG has, therefore, been used primarily for a nutritional purpose and became fully integrated food material without altering the rheology, taste, texture and color of final products. PHGG named as Benefiber® in USA has self-affirmation on GRAS status of standard grade PHGG. PHGG named as Sunfiber® is now being used in various beverages, food products and medicinal foods as a safe, natural and functional dietary fiber in all over the world. PMID:18231623

Boswellia gum resin/chitosan polymer composites: Controlled delivery vehicles for aceclofenac.

PubMed

Jana, Sougata; Laha, Bibek; Maiti, Sabyasachi

2015-01-01

This study was undertaken to evaluate the effect of Boswellia gum resin on the properties of glutaraldehyde (GA) crosslinked chitosan polymer composites and their potential as oral delivery vehicles for a non-steroidal anti-inflammatory drug, aceclofenac. The incorporation of resinous material caused a significant improvement in drug entrapment efficiency (∼40%) of the polymer composites. Fourier transform infrared (FTIR) spectroscopic analysis confirmed the formation of chitosan-gum resin composites and did not show any evidence of drug-polymer chemical interaction. Field emission scanning electron microscopy (FE-SEM) suggested the formation of particulate polymer composites up to chitosan:gum resin mass ratio of 1:3. Only 8-17% drug was released into HCl solution (pH 1.2) in 2h. The drug release rate of polymer composites was faster in phosphate buffer solution (pH 6.8). The composites released ∼60-68% drug load in 7h. In same duration, the drug release rate suddenly boosted up to 92% as the concentration of gum resin in the composites was raised to 80%. The drug release mechanism deviated from non-Fickian to case-II type with increasing resin concentration in the composites. Hence, GA-treated Boswellia resin-chitosan composites could be considered as alternative vehicles for oral delivery of aceclofenac. Copyright © 2015 Elsevier B.V. All rights reserved.

Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions.

PubMed

García, Ma Carmen; Alfaro, Ma Carmen; Calero, Nuria; Muñoz, José

2014-05-25

This work focuses on the need to include polysaccharides in a slightly concentrated O(α-pinene)/W emulsion, formulated with amphiphilic copolymers as emulsifiers. Rheology, laser diffraction and multiple light scattering were the main techniques used to assess the performance of gellan gum, xanthan gum and a mixture of both hydrocolloids as stabilizers. Small amplitude oscillatory shear results were consistent with the existence of three distinct microstructures and relaxation mechanisms, which depended on the hydrocolloid system used. The mechanical spectrum of the emulsion containing both polysaccharides signalled the occurrence of thermodynamic incompatibility between the two. Flow curves fitted to the Carreau-Yasuda model demonstrated a negative synergistic effect between gellan and xanthan gums. The droplet size distribution was similar for these systems, which highlighted the importance of the continuous phase for emulsion stability. Multiple light scattering illustrated that creaming was practically eliminated by the incorporation of polysaccharides, coalescence being the main destabilization mechanism. Copyright © 2014 Elsevier Ltd. All rights reserved.

Removal of lead from aqueous solutions using Cassia grandis seed gum-graft-poly(methylmethacrylate).

PubMed

Singh, Vandana; Tiwari, Stuti; Sharma, Ajit Kumar; Sanghi, Rashmi

2007-12-15

Using persulfate/ascorbic acid redox system, a series of Cassia grandis seed gum-graft-poly(methylmethacrylate) samples were synthesized. The copolymer samples were evaluated for lead(II) removal from the aqueous solutions where the sorption capacities were found proportional to the grafting extent. The conditions for the sorption were optimized using copolymer sample of highest percent grafting. The sorption was found pH and concentration dependent, pH 2.0 being the optimum value. Adsorption of lead by the grafted seed gum followed a pseudo-second-order kinetics with a rate constant of 4.64 x 10(-5) g/mg/min. The equilibrium data followed the Langmuir isotherm model with maximum sorption capacity of 126.58 mg/g. The influence of electrolytes NaCl, Na(2)SO(4) on lead uptake was also studied. Desorption with 2 N HCl could elute 76% of the lead ions from the lead-loaded copolymer. The regeneration experiments revealed that the copolymer could be successfully reused for at least four cycles though there was a successive loss in lead sorption capacity with every cycle. The adsorbent was also evaluated for Pb(II) removal from battery waste-water containing 2166 mg/L Pb(II). From 1000 times diluted waste water, 86.1% Pb(II) could be removed using 0.05 g/20 ml adsorbent dose, while 0.5 g/20 ml adsorbent dose was capable of removing 60.29% Pb from 10 times diluted waste water. Optimum Pb(II) binding under highly acidic conditions indicated that there was a significant contribution of nonelectrostatic interactions in the adsorption process. A possible mechanism for the adsorption has been discussed.

Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels.

PubMed

Dekkers, B L; Kolodziejczyk, E; Acquistapace, S; Engmann, J; Wooster, T J

2016-01-01

The understanding of how foods are digested and metabolised is essential to enable the design/selection of foods as part of a balanced diet. Essential to this endeavour is the development of appropriate biorelevant in vitro digestion tools. In this work, the influence of gastric pH profile on the in vitro digestion of mixtures of β-lactoglobulin (βlg) and xanthan gum prior to and after heat induced gelation was investigated. A conventional highly acidic (pH 1.9) gastric pH profile was compared to two dynamic gastric pH profiles (initial pH of 6.0 vs. 5.2 and H(+) secretion rates of 60 vs. 36 mmol h(-1)) designed to mimic the changes in gastric pH observed during clinical trials with high protein meals. In moving away from the pH 1.9 model, to a pH profile reflecting in vivo conditions, the initial rate and degree of protein digestion halved during the first 45 minutes. After 90 minutes of gastric digestion, all three pH profiles caused similar extents of protein digestion. Given that 50% gastric emptying times of (test) meals are in range of 30-90 min, it would seem highly relevant to use a dynamic pH gastric model rather than a pH 1.9 (USP) or pH 3 model (INFOGEST) in assessing the impact of food structuring approaches on protein digestion. The impact that heat induced gelation had on the degree of gel digestion by pepsin was also investigated. Surprisingly, it was found that heat induced gelation of βlg-xanthan mixtures at 70-90 °C for 20 minutes lead to a considerable decrease in the rate of proteolysis, which contrasts many studies of dispersed aggregates and gels of βlg alone whose heating accelerates pepsin activity due to unfolding. In the present case, the formation of a dense protein network created a fine pore structure which restricted pepsin access into the gel thereby slowing proteolysis. This work not only has implications for the in vitro assessment of protein digestion, but also highlights how protein digestion might be slowed, learnings that

Nanoemulsion-based electrolyte triggered in situ gel for ocular delivery of acetazolamide.

PubMed

Morsi, Nadia; Ibrahim, Magdy; Refai, Hanan; El Sorogy, Heba

2017-06-15

In the present work the antiglaucoma drug, acetazolamide, was formulated as an ion induced nanoemulsion-based in situ gel for ocular delivery aiming a sustained drug release and an improved therapeutic efficacy. Different acetazolamide loaded nanoemulsion formulations were prepared using peanut oil, tween 80 and/or cremophor EL as surfactant in addition to transcutol P or propylene glycol as cosurfactant. Based on physicochemical characterization, the nanoemulsion formulation containing mixed surfactants and transcutol P was selected to be incorporated into ion induced in situ gelling systems composed of gellan gum alone and in combination with xanthan gum, HPMC or carbopol. The nanoemulsion based in situ gels showed a significantly sustained drug release in comparison to the nanoemulsion. Gellan/xanthan and gellan/HPMC possessed good stability at all studied temperatures, but gellan/carbopol showed partial drug precipitation upon storage and was therefore excluded from the study. Gellan/xanthan and gellan/HPMC showed higher therapeutic efficacy and more prolonged intraocular pressure lowering effect relative to that of commercial eye drops and oral tablet. Gellan/xanthan showed superiority over gellan/HPMC in all studied parameters and is thus considered as a promising mucoadhesive nanoemulsion-based ion induced in situ gelling formula for topical administration of acetazolamide. Copyright © 2017. Published by Elsevier B.V.

What Happens to Swallowed Gum?

MedlinePlus

... chew a lot of sugary gum. But the human digestive tract can't digest the gum resin. It's moved through the digestive tract by the normal pushing (peristaltic) actions of the gut. The gum's journey ends during a trip to ...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2010 CFR

2010-04-01

..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya..., carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya gum, kelp...

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

PubMed

Mirhosseini, Hamed; Tan, Chin Ping

2010-06-01

The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models. Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. Copyright (c) 2010 Society of Chemical Industry.

Coupling the Alkaline-Surfactant-Polymer Technology and The Gelation Technology to Maximize Oil Production

DOE Office of Scientific and Technical Information (OSTI.GOV)

Malcolm Pitts; Jie Qi; Dan Wilson

2005-12-01

Gelation technologies have been developed to provide more efficient vertical sweep efficiencies for flooding naturally fractured oil reservoirs or reservoirs with different sand lenses with high permeability contrast. The field proven alkaline-surfactant-polymer technology economically recovers 15% to 25% OOIP more crude oil than waterflooding from swept pore space of an oil reservoir. However, alkaline-surfactant-polymer technology is not amenable to naturally fractured reservoirs or reservoirs with high permeability contrast zones because much of injected solution bypasses target pore space containing oil. This work investigates whether combining these two technologies could broaden applicability of alkaline-surfactant-polymer flooding into these reservoirs. Fluid-fluid interaction withmore » different gel chemical compositions and alkaline-surfactant-polymer solution with pH values ranging from 9.2 to 12.9 have been tested. Aluminum-polyacrylamide gels are not stable to alkaline-surfactant-polymer solutions at any pH. Chromium-polyacrylamide gels with polymer to chromium ion ratios of 25 or greater were stable to alkaline-surfactant-polymer solutions if solution pH was 10.6 or less. When the polymer to chromium ion was 15 or less, chromium-polyacrylamide gels were stable to alkaline-surfactant-polymer solutions with pH values up to 12.9. Chromium-xanthan gum gels were stable to alkaline-surfactant-polymer solutions with pH values of 12.9 at the polymer to chromium ion ratios tested. Silicate-polyacrylamide, resorcinol-formaldehyde, and sulfomethylated resorcinol-formaldehyde gels were also stable to alkaline-surfactant-polymer solutions with pH values ranging from 9.2 to 12.9. Iron-polyacrylamide gels were immediately destroyed when contacted with any of the alkaline-surfactant-polymer solutions with pH values ranging from 9.2 to 12.9. Gel solutions under dynamic conditions of linear corefloods showed similar stability to alkaline-surfactant-polymer solutions

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

Assessing DNA recovery from chewing gum.

PubMed

Eychner, Alison M; Schott, Kelly M; Elkins, Kelly M

2017-01-01

The purpose of this study was to evaluate which DNA extraction method yields the highest quantity of DNA from chewing gum. In this study, several popular extraction methods were tested, including Chelex-100, phenol-chloroform-isoamyl alcohol (PCIA), DNA IQ, PrepFiler, and QIAamp Investigator, and the quantity of DNA recovered from chewing gum was determined using real-time polymerase chain reaction with Quantifiler. Chewed gum control samples were submitted by anonymous healthy adult donors, and discarded environmental chewing gum samples simulating forensic evidence were collected from outside public areas (e.g., campus bus stops, streets, and sidewalks). As expected, results indicate that all methods tested yielded sufficient amplifiable human DNA from chewing gum using the wet-swab method. The QIAamp performed best when DNA was extracted from whole pieces of control gum (142.7 ng on average), and the DNA IQ method performed best on the environmental whole gum samples (29.0 ng on average). On average, the QIAamp kit also recovered the most DNA from saliva swabs. The PCIA method demonstrated the highest yield with wet swabs of the environmental gum (26.4 ng of DNA on average). However, this method should be avoided with whole gum samples (no DNA yield) due to the action of the organic reagents in dissolving and softening the gum and inhibiting DNA recovery during the extraction.

Mineralization of gellan gum hydrogels with calcium and magnesium carbonates by alternate soaking in solutions of calcium/magnesium and carbonate ion solutions.

PubMed

Lopez-Heredia, Marco A; Łapa, Agata; Reczyńska, Katarzyna; Pietryga, Krzysztof; Balcaen, Lieve; Mendes, Ana C; Schaubroeck, David; Van Der Voort, Pascal; Dokupil, Agnieszka; Plis, Agnieszka; Stevens, Chris V; Parakhonskiy, Bogdan V; Samal, Sangram Keshari; Vanhaecke, Frank; Chai, Feng; Chronakis, Ioannis S; Blanchemain, Nicolas; Pamuła, Elżbieta; Skirtach, Andre G; Douglas, Timothy E L

2018-04-27

Mineralization of hydrogels is desirable prior to applications in bone regeneration. CaCO 3 is a widely used bone regeneration material and Mg, when used as a component of calcium phosphate biomaterials, has promoted bone-forming cell adhesion and proliferation and bone regeneration. In this study, gellan gum (GG) hydrogels were mineralized with carbonates containing different amounts of calcium (Ca) and magnesium (Mg) by alternate soaking in, firstly, a calcium and/or magnesium ion solution and, secondly, a carbonate ion solution. This alternate soaking cycle was repeated five times. Five different calcium and/or magnesium ion solutions, containing different molar ratios of Ca to Mg ranging from Mg-free to Ca-free were compared. Carbonate mineral formed in all sample groups subjected to the Ca:Mg elemental ratio in the carbonate mineral formed was higher than in the respective mineralizing solution. Mineral formed in the absence of Mg was predominantly CaCO 3 in the form of a mixture of calcite and vaterite. Increasing the Mg content in the mineral formed led to the formation of magnesian calcite, decreased the total amount of the mineral formed and its crystallinity. Hydrogel mineralization and increasing Mg content in mineral formed did not obviously improve proliferation of MC3T3-E1 osteoblast-like cells or differentiation after 7 days. This article is protected by copyright. All rights reserved.

Starch-based edible film with gum arabic for fruits coating

NASA Astrophysics Data System (ADS)

Razak, Aqeela Salfarina; Lazim, Azwan Mat

2015-09-01

Packaging waste forms a significant part of municipal solid waste and has caused increasing environmental concerns, resulting in a strengthening of various regulations aimed at reducing the amounts generated. The introduction of biodegradable materials such as edible film and coating which can be disposed directly into the soil, can be one possible solution to this problem. Edible coating is defined as a thin layer of edible material form as a film on the surface of the fruits and vegetables. This coating can affect the respiration and moisture loss. In this study, edible film and coating were used as fruit coating. The edible film were prepared with different ratios which is 2:2, 3:1, and 1:3 of starch and gum Arabic with 10% of glycerol and sorbitol as plasticiser. A study of practical application for the edible film and coating from starch with gum Arabic for fruit coating was conducted. Banana were coated with an aqueous solution of starch with gum Arabic and stored at ambient temperature (26 ± 1°C; 70 ± 10% RH). The results indicate that with the coating application, the fruits lost about 30% less weight than the uncoated fruits. The coating application was also effective in retaining the firmness of the banana and slow down the ripening process.

The Development of High Transition Temperature Superconducting Ceramic Thick Films and Wire Composites

DTIC Science & Technology

1991-12-02

number of protein or sugar agents were experimented with including Agar, pectin, carboxymethylcellulose, gelatin, alginic acid, xanthan gum , guar gum ...I) Introduction and Description of Scientific Goals 1 II) Material and Powder Synthesis 1 A) Freeze Dried Fabrication of Powders 1 B) Utilization of...composites. II). Material and Powder Synthesis The availability of a reliable technique for producing large quantities of phase pure, submicron powders

Plant gum identification in historic artworks

PubMed Central

Granzotto, Clara; Arslanoglu, Julie; Rolando, Christian; Tokarski, Caroline

2017-01-01

We describe an integrated and straightforward new analytical protocol that identifies plant gums from various sample sources including cultural heritage. Our approach is based on the identification of saccharidic fingerprints using mass spectrometry following controlled enzymatic hydrolysis. We developed an enzyme cocktail suitable for plant gums of unknown composition. Distinctive MS profiles of gums such as arabic, cherry and locust-bean gums were successfully identified. A wide range of oligosaccharidic combinations of pentose, hexose, deoxyhexose and hexuronic acid were accurately identified in gum arabic whereas cherry and locust bean gums showed respectively PentxHexy and Hexn profiles. Optimized for low sample quantities, the analytical protocol was successfully applied to contemporary and historic samples including ‘Colour Box Charles Roberson & Co’ dating 1870s and drawings from the American painter Arthur Dove (1880–1946). This is the first time that a gum is accurately identified in a cultural heritage sample using structural information. Furthermore, this methodology is applicable to other domains (food, cosmetic, pharmaceutical, biomedical). PMID:28425501

Gum Disease in Children

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Gum Disease and Men

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Gum Disease and Women

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Mind Your Mouth: Preventing Gum Disease

MedlinePlus

... can lead to gum disease—technically known as periodontal disease. The most common and mild type of ... up and professional cleaning. Don’t smoke. Links Periodontal (Gum) Disease NIH Senior Health: Gum Disease Taking ...

Effect of GutsyGum(tm), A Novel Gum, on Subjective Ratings of Gastro Esophageal Reflux Following A Refluxogenic Meal.

PubMed

Brown, Rachel; Sam, Cecilia H Y; Green, Tim; Wood, Simon

2015-06-01

Chewing gum alleviates symptoms of gastro-esophageal reflux (GER) following a refluxogenic meal. GutsyGum(tm), a chewing gum developed to alleviate the symptoms of GER contains calcium carbonate, with a proprietary blend of licorice extract, papain, and apple cider vinegar (GiGs®). The efficacy of GutsyGum(tm) was determined in alleviating the symptoms of GER after a refluxogenic meal compared to placebo gum. This double-blind, placebo-controlled-crossover trial with a one-week washout between treatments had 24 participants with a history of GER consume a refluxogenic meal and then chew GutsyGum(tm) or placebo gum. Participants completed GER symptom questionnaires, consisting of symptom based 10 cm Visual Analogue Scales, immediately following the meal and then at regular intervals out to four hours postmeal. Adjusted mean ± SEM heartburn score (15-min postmeal to 240 min) was significantly lower in GutsyGum(tm) than in placebo gum treatment (0.81 ± 0.20 vs. 1.45 ± 0.20 cm; p = 0.034). Mean acid reflux score was significantly lower in GutsyGum(tm) than in placebo treatment (0.72 ± 0.19 vs. 1.46 ± 0.19 cm; p = 0.013). There were no significant differences for any of the secondary outcomes. However, pain approached significance with less pain reported in GutsyGum(tm) versus placebo treatment (0.4 ± 0.2 vs. 0.9 ± 0.2 cm; p = 0.081). Although nausea (p = 0.114) and belching (p = 0.154) were lower following GutsyGum(tm), the difference was not statistically significant. GutsyGum(tm) is more effective than a placebo gum in alleviating primary symptoms of heartburn and acid reflux (Clinical Trial Registration: ACTRN12612000973819).

Matrix Effect on the Spray Drying Nanoencapsulation of Lippia sidoides Essential Oil in Chitosan-Native Gum Blends.

PubMed

Paula, Haroldo C B; Oliveira, Erick F; Carneiro, Maria J M; de Paula, Regina C M

2017-03-01

Essential oils have many applications in the pharmaceutical, chemical, and food fields, however, their use is limited to the fact that they are very labile, requiring their a priori encapsulation, aiming to preserve their properties.This work reports on the preparation of chitosan-gum nanoparticles loaded with thymol containing Lippia sidoides essential oil, using exudates of Anacardium Occidentale (cashew gum), Sterculia striata (chichá gum), and Anadenanthera macrocarpa trees (angico gum). Nanoparticles were produced by spray drying an emulsion of L. sidoides essential oil and aqueous solution of gums with different chitosan : gum ratios. Samples were characterized by FTIR and UV/VIS spectroscopy, particle size, volume distribution, and zeta potential. The FTIR spectrum showed the main signals of chitosan and the gums. Data obtained revealed that the samples had sizes in the nano range, varying from 17 nm to 800 nm. The zeta potential varied from + 30 mV to - 40 mV. Nanoparticle loading values varied from 6.7 % to 15.6 %, with an average encapsulating efficiency of 62 %, where the samples with high ratios of cashew gum and chichá gum presented high oil loading values. The data revealed that both the chitosan : gum ratio and polysaccharide characteristics play major roles in nanoencapsulation processes. Georg Thieme Verlag KG Stuttgart · New York.

Occupational allergic rhinitis from guar gum.

PubMed

Kanerva, L; Tupasela, O; Jolanki, R; Vaheri, E; Estlander, T; Keskinen, H

1988-05-01

Three cases of allergic rhinitis from a vegetable gum, guar gum, have been detected. Two subjects were exposed to fine guar gum powder (Emco Gum 563, Meyhall Chemical AG, Switzerland), an insulator in rubber cables, when opening cables in a power cable laboratory. After 1-2 years' exposure the patients developed rhinitis. Scratch-chamber tests, nasal provocation tests, nasal eosinophilia and a RAST test proved their allergy. A third subject developed allergic rhinitis from another guar gum product (Meyproid 5306, Meyhall Chemical AG) after 2 years' exposure in a paper factory. A positive skin test and nasal provocation test confirmed the diagnosis. A fourth case of possible allergy to guar gum after exposure to Meyproid 5306 in a paper factory is also presented. No final diagnosis was reached in this case (in 1974). The present subjects, only one of whom was atopic, developed allergy within 2 years, although their exposure to guar gum was not especially heavy. Therefore, when handling guar, adequate ventilation facilities should be provided and protective clothing, including a respiratory mask, should be worn.

Improving adhesion of seasonings to crackers with hydrocolloid solutions.

PubMed

Armstrong, Matthew E; Barringer, Sheryl A

2013-11-01

Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream & onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an emulsion of 12.5% to 25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum providing the greatest adhesion. Hydrocolloid structural differences, including the presence or absence of branching, substitution of sugar units, and molecular weight affect water binding and thickening of the hydrocolloid spray that seemed to be significant factors affecting adhesion of powders to the target surface. For cheese powder, hydrocolloids were capable of replacing the oil within an emulsion while improving or maintaining the same level of adhesion, with gum arabic providing the greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid concentration on adhesion was dependent both on the hydrocolloid type and the concentration that is sprayable, with 0.5% being the optimum concentration for most gums. Adhesion using sucrose solutions was determined by particle size and relative hydrophobicity. Increasing sucrose concentration decreased adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose solutions. © 2013 Institute of Food Technologists®

Design, formulation and evaluation of caffeine chewing gum.

PubMed

Aslani, Abolfazl; Jalilian, Fatemeh

2013-01-01

Caffeine which exists in drinks such as coffee as well as in drug dosage forms in the global market is among the materials that increase alertness and decrease fatigue. Compared to other forms of caffeine, caffeine gum can create faster and more prominent effects. In this study, the main goal is to design a new formulation of caffeine gum with desirable taste and assess its physicochemical properties. Caffeine gum was prepared by softening of gum bases and then mixing with other formulation ingredients. To decrease the bitterness of caffeine, sugar, aspartame, liquid glucose, sorbitol, manitol, xylitol, and various flavors were used. Caffeine release from gum base was investigated by mechanical chewing set. Content uniformity test was also performed on the gums. The gums were evaluated in terms of organoleptic properties by the Latin-Square design at different stages. After making 22 formulations of caffeine gums, F11 from 20 mg caffeine gums and F22 from 50 mg caffeine gums were chosen as the best formulation in organoleptic properties. Both types of gum released about 90% of their own drug content after 30 min. Drug content of 20 and 50 mg caffeine gum was about 18.2-21.3 mg and 45.7-53.6 mg respectively. In this study, 20 and 50 mg caffeine gums with suitable and desirable properties (i.e., good taste and satisfactory release) were formulated. The best flavor for caffeine gum was cinnamon. Both kinds of 20 and 50 mg gums succeeded in content uniformity test.

Design, formulation and evaluation of caffeine chewing gum

PubMed Central

Aslani, Abolfazl; Jalilian, Fatemeh

2013-01-01

Background: Caffeine which exists in drinks such as coffee as well as in drug dosage forms in the global market is among the materials that increase alertness and decrease fatigue. Compared to other forms of caffeine, caffeine gum can create faster and more prominent effects. In this study, the main goal is to design a new formulation of caffeine gum with desirable taste and assess its physicochemical properties. Materials and Methods: Caffeine gum was prepared by softening of gum bases and then mixing with other formulation ingredients. To decrease the bitterness of caffeine, sugar, aspartame, liquid glucose, sorbitol, manitol, xylitol, and various flavors were used. Caffeine release from gum base was investigated by mechanical chewing set. Content uniformity test was also performed on the gums. The gums were evaluated in terms of organoleptic properties by the Latin-Square design at different stages. Results: After making 22 formulations of caffeine gums, F11 from 20 mg caffeine gums and F22 from 50 mg caffeine gums were chosen as the best formulation in organoleptic properties. Both types of gum released about 90% of their own drug content after 30 min. Drug content of 20 and 50 mg caffeine gum was about 18.2-21.3 mg and 45.7-53.6 mg respectively. Conclusion: In this study, 20 and 50 mg caffeine gums with suitable and desirable properties (i.e., good taste and satisfactory release) were formulated. The best flavor for caffeine gum was cinnamon. Both kinds of 20 and 50 mg gums succeeded in content uniformity test. PMID:24223387

Simultaneous degumming and production of a natural gum from Crotalaria juncea seeds: Physicochemical and rheological characterization.

PubMed

Sadhukhan, Suvra; Bhattacharjee, Annesha; Sarkar, Ujjaini; Baidya, Pabitra Kumar; Baksi, Sibashish

2018-05-01

The oil extracted from Crotalaria juncea (Sunn-hemp) contains 70% of gum. Several methods of degumming are attempted in order to maximize the yield of gum. During appropriate water induced degumming, about 95-98% of phosphatides are separated. The maximum oil yield for two types of degummimg processes are 0.59% and 0.69% corresponding to hot water and pure O-phosphoric acid (19.88 N) treatment respectively. The % oil yield obtained for TOP degumming is about 0.78%. Physico-chemical characteristics of the isolated gum such as moisture, ash, protein, fat and aqueous solubility along with FTIR and TGA analysis are studied in order to evaluate the effect of extraction process. The behaviour of gum on the molecular scale is evaluated through alcohol treatment. Chromatographic analysis determines the monosaccharide content of the gum with glucose: xylose: arabinose::54: 34:1. Rheological characterization shows that the juncea gum solutions are shear rate dependent and the behaviour is shear-thinning (or pseudoplastic). Results show that the temperature dependent viscosity decreases with increasing shear rate. Copyright © 2018 Elsevier B.V. All rights reserved.

Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.

PubMed

Meyer, K; Rosa, C; Hischenhuber, C; Meyer, R

2001-01-01

A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.

Occupational asthma caused by guar gum.

PubMed

Lagier, F; Cartier, A; Somer, J; Dolovich, J; Malo, J L

1990-04-01

Some vegetable gums have been reported to cause asthma. We describe three subjects who were exposed at work to guar gum, which is derived from the outer part of Cyanopsis tetragonolobus, a vegetable that grows in India. The first subject worked for a pharmaceutical company; the second and third subjects worked at a carpet-manufacturing plant. All three subjects developed symptoms of rhinitis and asthma after the onset of exposure to guar gum. All subjects were atopic and demonstrated mild bronchial hyperresponsiveness to inhaled histamine at the time they were observed. Skin prick tests demonstrated an immediate skin reaction to guar gum. All three subjects had high levels of serum IgE antibodies to guar gum. Specific inhalation challenges in which the three subjects were exposed for short intervals (less than or equal to 4 minutes) to powder of guar gum elicited isolated immediate bronchospastic reactions in two subjects and a dual reaction in the other subject.

Flavour-enhanced cortisol release during gum chewing

PubMed Central

Hasegawa, Yoko; Tachibana, Yoshihisa; Ono, Takahiro; Kishimoto, Hiromitsu

2017-01-01

There is some evidence to suggest that chewing gum reduces chronic stress. However, it remains controversial how the taste and odour properties of chewing gum influence stress. The present study was designed to investigate this issue in human subjects. Using an enzyme-linked immunosorbent assay, we tested salivary cortisol concentration, which is thought to be a stress marker, in 96 adults who chewed gum with different combinations of taste and odour. Subjects could discriminate between the types of gum without prior information. Salivary cortisol concentrations were highest and lowest for the subjects who chewed the most flavourful gum and the least flavourful gum, respectively. These findings suggest that the salivary cortisol level during gum chewing is not a marker of negative emotions (i.e., stressful conditions) as traditionally considered but, rather, an index of positive emotions that can facilitate biological responses to overcome stressful conditions. PMID:28379983

Flavour-enhanced cortisol release during gum chewing.

PubMed

Hasegawa, Yoko; Tachibana, Yoshihisa; Ono, Takahiro; Kishimoto, Hiromitsu

2017-01-01

There is some evidence to suggest that chewing gum reduces chronic stress. However, it remains controversial how the taste and odour properties of chewing gum influence stress. The present study was designed to investigate this issue in human subjects. Using an enzyme-linked immunosorbent assay, we tested salivary cortisol concentration, which is thought to be a stress marker, in 96 adults who chewed gum with different combinations of taste and odour. Subjects could discriminate between the types of gum without prior information. Salivary cortisol concentrations were highest and lowest for the subjects who chewed the most flavourful gum and the least flavourful gum, respectively. These findings suggest that the salivary cortisol level during gum chewing is not a marker of negative emotions (i.e., stressful conditions) as traditionally considered but, rather, an index of positive emotions that can facilitate biological responses to overcome stressful conditions.

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

Development of fish-based model systems with various microstructures.

PubMed

Verheyen, Davy; Baka, Maria; Glorieux, Seline; Duquenne, Barbara; Fraeye, Ilse; Skåra, Torstein; Van Impe, Jan F

2018-04-01

The effectiveness of predictive microbiology is limited by the lack of knowledge concerning the influence of food microstructure on microbial dynamics. Therefore, future modelling attempts should be based on experiments in structured food model systems as well as liquid systems. In this study, fish-based model systems with various microstructures were developed, i.e., two liquid systems (with and without xanthan gum), an emulsion, an aqueous gel, and a gelled emulsion. The microstructural effect was isolated by minimising compositional and physico-chemical changes among the different model systems. The systems were suitable for common growth and mild thermal inactivation experiments involving both homogeneous and surface inoculation. Average pH of the model systems was 6.36±0.03 and average a w was 0.988±0.002. The liquid system without xanthan gum behaved like a Newtonian fluid, while the emulsion and the liquid containing xanthan gum exhibited (non-Newtonian) pseudo-plastic behaviour. Both the aqueous gel and gelled emulsion were classified as strong gels, with a hardness of 1.35±0.07N and 1.25±0.05N, respectively. Fat droplet size of the emulsion and gelled emulsion model systems was evenly distributed around 1μm. In general, the set of model systems was proven to be suitable to study the influence of important aspects of food microstructure on microbial dynamics. Copyright © 2017. Published by Elsevier Ltd.

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

Auger electron spectroscopy and x-ray photoelectron spectroscopy of the biocorrosion of copper by Gum Arabic, BCS and Pseudomonas atlantica exopolymer

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jolley, J.G.; Geesey, G.G.; Hankins, M.R.

1987-01-01

Thin films (3.4 nm) of copper on germanium substrates were exposed to 10% Gum Arabic aqueous solution, 1% BCS (aqueous and simulated sea water solutions) and 0.5% Pseudomonas atlantica exopolymer (aqueous and simulated sea water solutions). Pre- and post-exposure characterization were done by Auger electron spectroscopy and x-ray photoelectron spectroscopy. Ancillary graphite furnace atomic absorption spectroscopy was used to monitor the removal process of the copper thin film from the germanium substrate. Results indicate that the copper was oxidized by the Gum Arabic and BCS, and some was removed from the Cu/Ge interface by all three polymers and incorporated intomore » the polymer matrix. Thus biocorrosion of copper was exhibited by the Gum Arabic, BCS and Pseudomonas atlantica exopolymer. 14 refs., 4 figs., 3 tabs.« less

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 4 2011-04-01 2011-04-01 false Water-soluble gums, hydrophilic gums, and..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya... active ingredients; required warnings and directions. 201.319 Section 201.319 Food and Drugs FOOD AND...

Optimization of calcium phosphate fine ceramic powders preparation

NASA Astrophysics Data System (ADS)

Sezanova, K.; Tepavitcharova, S.; Rabadjieva, D.; Gergulova, R.; Ilieva, R.

2013-12-01

The effect of biomimetic synthesis method, reaction medium and further precursor treatments on the chemical and phase composition, crystal size and morphology of calcium phosphates was examined. Nanosized calcium phosphate precursors were biomimetically precipitated by the method of continuous precipitation in three types of reaction media at pH 8: (i) SBF as an inorganic electrolyte system; (ii) organic (glycerine) modified SBF (volume ratio of 1:1); (iii) polymer (10 g/l xanthan gum or 10 g/l guar gum) modified SBF (volume ratio of 1:1). After maturation (24 h) the samples were lyophilized, calcinated at 300°C for 3 hours, and washed with water, followed by new gelation, lyophilization and step-wise (200, 400, 600, 800, and 1000°C, each for 3 hours) sintering. The reaction medium influenced the chemical composition and particle size but not the morphology of the calcium phosphate powders. In all studied cases bi-phase calcium phosphate fine powders with well-shaped spherical grains, consisting of β-tricalcium phosphate (β-TCP) and hydroxyapatite (HA) with a Ca/P ratio of 1.3 - 1.6 were obtained. The SBF modifiers decreased the particle size of the product in the sequence guar gum ˜ xanthan gum < glycerin < SBF medium.

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

Assessment of physical and structural characteristics of almond gum.

PubMed

Bashir, Mudasir; Haripriya, Sundaramoorthy

2016-12-01

Almond gum was investigated for its physical and structural characteristics in comparison to gum arabic. Among physical properties, bulk density was found to be 0.600±0.12g/mL and 0.502±0.20g/mL for almond and gum arabic respectively. Almond gum (0.820±0.13g/mL) displayed the maximum value for tapped density. Compressibility index of exudate gum powders varied from 26.79±1.47 to 37.46±0.50% and follow the order gum arabic>almond gum. Almond gum demonstrated good flow characteristics when compared to gum arabic. True density showed significant difference (p<0.05) among the exudate samples and it was recorded higher for gum arabic. The maximum value of porosity recorded in case of gum arabic indicates the presence of large number of interstitial spaces among its particles. Almond gum had fair flow character while good for the other exudate gum powder. Almond gum had relatively higher mineral content than gum arabic. The oil holding capacity of exudate gums varied from 0.87±0.05 to 0.92±0.02g/g. Exudate powder samples were found to lie in the first quadrant of the hue angle (0-90°) corresponding to the range of reddish-purple to yellow. The absence of peaks in the X-ray diffractograms of exudate samples reflects their amorphous nature. SEM micrographs revealed a lot of variability in shape and size of the exudate particles. Copyright © 2016 Elsevier B.V. All rights reserved.

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1351 - Gum tragacanth.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Gum tragacanth. 184.1351 Section 184.1351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1351 Gum tragacanth. (a) Gum tragacanth is the exudate from one of several...

21 CFR 184.1351 - Gum tragacanth.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Gum tragacanth. 184.1351 Section 184.1351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1351 Gum tragacanth. (a) Gum tragacanth is the exudate from one of several...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1339 - Guar gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Guar gum. 184.1339 Section 184.1339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1339 Guar gum. (a) Guar gum is the natural substance obtained from the...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1339 - Guar gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Guar gum. 184.1339 Section 184.1339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1339 Guar gum. (a) Guar gum is the natural substance obtained from the...

Thermomechanical Fractional Model of TEMHD Rotational Flow

PubMed Central

Hamza, F.; Abd El-Latief, A.; Khatan, W.

2017-01-01

In this work, the fractional mathematical model of an unsteady rotational flow of Xanthan gum (XG) between two cylinders in the presence of a transverse magnetic field has been studied. This model consists of two fractional parameters α and β representing thermomechanical effects. The Laplace transform is used to obtain the numerical solutions. The fractional parameter influence has been discussed graphically for the functions field distribution (temperature, velocity, stress and electric current distributions). The relationship between the rotation of both cylinders and the fractional parameters has been discussed on the functions field distribution for small and large values of time. PMID:28045941

Xanthan/chitosan gold chip for metal enhanced protein biomarker detection.

PubMed

Domnanich, Patrick; Peña, Dacimoneida Brito; Preininger, Claudia

2011-01-15

Protein microarrays for disease diagnostics are required to accurately quantify analytes in the low pg/mL range. This task is hampered by weak signal strengths and too low detector sensitivity. Herein we present reflective gold chips coated with polyelectrolyte multilayers (PEMs) for signal enhancement in immunoassays for melanoma-relevant biomarkers. Among tested (semi)natural polysaccharides (xanthan, chitosan, carboxymethylcellulose, hyaluronic acid) PEMs composed of xanthan and chitosan performed best in terms of detection of low analyte concentrations (ED10), spot morphology, fluorescence background and variability (<10%). Fluorescence signals on gold slides with a 75 nm coating of seven crosslinked polyelectrolyte double layers were up to 50 times higher than on bare glass slides. In comparison to commercial substrates the signal to noise ratio is enhanced by up to factor 11. Furthermore sandwich assays for interleukins 6, 8, 10, tumour necrosis factor alpha (TNFα), vascular endothelial growth factor A (VEGF-A) and S100B show working ranges which cover significantly lower concentrations (up to 38-fold). Not limited to above assays the presented substrates, which combine a biocompatible interface with metal-based signal amplification, are a valuable tool in a variety of biosensor applications. Copyright © 2010 Elsevier B.V. All rights reserved.

Manual: Modern Gum Naval Stores Methods

Treesearch

Ralph W. Clements

1974-01-01

Modern gum naval stores methods have been developed to benefit both the gum producer and the timber owner. Following the methods described in this booklet will bring maximum gum yields, whill reduce chipping-labor requirements about 50 percent, and will make the worked-out tree saleable for other wood products. If these modern turpentining mehods are used, naval...

Effect of Different Gums on Rheological Properties of Slurry

NASA Astrophysics Data System (ADS)

Weikey, Yogita; Sinha, S. L.; Dewangan, S. K.

2018-02-01

This paper presents the effect of different natural gums on water-bentonite slurry, which is used as based fluid in water based drilling fluid. The gums used are Babul gum (Acacia nilotica), Dhawda gum (Anogeissus latifolia), Katira gum (Cochlospermum religiosum) and Semal gum (Bombax ceiba). For present investigation, samples have been prepared by varying concentration of gums. The variation of shear stress and shear rate has been plotted and on the basis of this behaviour of fluids has been explained. The value of k and n are calculated by using Power law. R 2 values are also calculated to support the choice of gum selection.

Gum Producers Can Improve Quality Of Gum Marketed and Get Higher Prices

Treesearch

Ralph W. Clements

1979-01-01

Acid waste from over-treatment and old, wornout iron cups have contributed significantly to the generally poor quality of gum marketed. Today producers are reluctant to purchase new cups and gutters and invest up to $1.80 per tree for production when the market price for gum averages 14.54 per pound annually. Guidelines are given for improving the quality by...

The deformation of gum metal under nanoindentation and sub-micron pillar compression

NASA Astrophysics Data System (ADS)

Withey, Elizabeth Ann

Reaching ideal strength has proven to be difficult in most materials. Dislocation slip, phase transformations, twinning, and fracture all tend to occur at stresses well below the ideal strength of a material. Only on very small scales has it been possible to approach ideal strength. Thus, it was of great interest when a set of beta-Ti alloys, Gum Metal, were found to have a bulk yield strength close to half of its ideal strength. However, some recent studies have questioned the reliability of this claim. Several studies have suggested Gum Metal deforms by dislocation slip. Others have suggested the possibility of transformation-induced plasticity. The present study was undertaken in order to help clarify if and how Gum Metal can reach ideal strength. Two different experiments, ex situ nanoindentation and quantitative in situ nanopillar compression in a transmission electron microscope to correlate real-time deformation behavior, were performed on a single composition of Gum Metal, Ti-23Nb-0.7Ta-2Zr-1.20 at. %, obtained from Toyota Central R&D Laboratories. Nanoindented specimens were thinned from the bottom surface until the pits of multiple indentations became electron-transparent allowing for qualitative analysis of the deformation microstructure in both fully cold-worked and solution-treated specimens. Real-time load-displacement behavior from the nanopillar compression tests was correlated with real-time video recorded during each compression to determine both the compressive strength of each pillar and the timing and strengths of different deformation behaviors observed. Combining the results from both experiments provided several important conclusions. First, Gum Metal approaches and can attain ideal strength in nanopillars regardless of processing condition. While dislocations exist in Gum Metal, they can be tightly pinned by obstacles with spacing less than ˜20 nm, which should inhibit their motion at strengths below the ideal shear strength. The plastic

Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing.

PubMed

Hasegawa, Yoko; Tachibana, Yoshihisa; Sakagami, Joe; Zhang, Min; Urade, Masahiro; Ono, Takahiro

2013-01-01

Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior. WE TESTED CEREBRAL BLOOD FLOW (CBF) IN THE FRONTAL LOBES BILATERALLY WHILE SUBJECTS CHEWED THREE TYPES OF GUM WITH DIFFERENT COMBINATIONS OF TASTE AND ODOR: no taste/no odor gum (C-gum), sweet taste/no odor gum (T-gum), and sweet taste/lemon odor gum (TO-gum). Simultaneous recordings of transcranial Doppler ultrasound (TCD) and near infrared spectrometer (NIRS) were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored. We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum. These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control.

Oxidized guar gum-ZnO hybrid nanostructures: synthesis, characterization and antibacterial activity

NASA Astrophysics Data System (ADS)

Singh, Vandana; Dwivedi, Lalit Mohan; Baranwal, Kirti; Asthana, Sugandha; Sundaram, Shanthy

2018-04-01

In the present study, guar gum (GG) and oxidized guar gum (OGG) have been used for modulating the antibacterial activity of ZnO. Oxidized guar gum-zinc oxide (OGG-ZnO) or guar gum-zinc oxide (GG-ZnO) nanostructures were synthesized by adding aqueous ammonia to zinc acetate solution in the presence of OGG or GG, respectively. OGG could significantly enhance the antibacterial activity of ZnO for a range of Gram-negative and Gram-positive bacterial strains and this enhancement was most pronounced for Bacillus subtilis and Salmonella typhi. At the same time, GG-ZnO nanostructures were found to be less bioactive than the pure ZnO for the same strains. TEM analysis revealed that optimum OGG-ZnO nanostructure (Z4) is of 200 nm size, oblong in shape, and has slightly clustered texture, while XRD confirmed its crystalline structure with hexagonal phase. The extra surface oxygen species (thus oxygen deficiency) has been assigned for better antibacterial behavior of OGG-ZnO. The study may be extended for other polysaccharide/derivatives to obtain ZnO nanostructures with enhanced antibacterial properties.

Medicated chewing gum, a novel drug delivery system

PubMed Central

Aslani, Abolfazl; Rostami, Farnaz

2015-01-01

New formulations and technologies have been developed through oral drug delivery systems’ researches. Such researches display significance of oral route amongst patients. We’ve reviewed all the features associated with medicated chewing gum as a modern drug delivery by introducing the history, advantages and disadvantages, methods of manufacturing, composition differences, evaluation tests and examples of varieties of medicated chewing gums. Acceptance of medicated chewing gum has been augmented through years. The advantages and therapeutic benefits of chewing gum support its development as we can see new formulations with new drugs contained have been produced from past and are going to find a place in market by formulation of new medicated chewing gums. Potential applications of medicated chewing gums are highly widespread as they will be recognized in future. Nowadays standards for qualifying chewing gums are the same as tablets. Patient-centered studies include medicated chewing gums as a delivery system too which creates compliance for patients. PMID:26109999

Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing

PubMed Central

Hasegawa, Yoko; Tachibana, Yoshihisa; Sakagami, Joe; Zhang, Min; Urade, Masahiro; Ono, Takahiro

2013-01-01

Background Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior. Methods We tested cerebral blood flow (CBF) in the frontal lobes bilaterally while subjects chewed three types of gum with different combinations of taste and odor: no taste/no odor gum (C-gum), sweet taste/no odor gum (T-gum), and sweet taste/lemon odor gum (TO-gum). Simultaneous recordings of transcranial Doppler ultrasound (TCD) and near infrared spectrometer (NIRS) were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored. Results We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum. Conclusions These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control. PMID:23840440

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

Liamocins, sophorolipids, and frost grape polysaccharides. New carbohydrate research from the USDA’s NCAUR national laboratory

USDA-ARS?s Scientific Manuscript database

The USDA’s National Center for Agricultural Utilization Research has a prominent history in carbohydrate research, including the development of xanthan gum, ‘super slurper’ polysaccharides, beta-dextrans, alternan, and beta lactamase antibiotics (penicillins), as well as analytical tools such as ald...

Quantification and Qualification of Bacteria Trapped in Chewed Gum

PubMed Central

Wessel, Stefan W.; van der Mei, Henny C.; Morando, David; Slomp, Anje M.; van de Belt-Gritter, Betsy; Maitra, Amarnath; Busscher, Henk J.

2015-01-01

Chewing of gum contributes to the maintenance of oral health. Many oral diseases, including caries and periodontal disease, are caused by bacteria. However, it is unknown whether chewing of gum can remove bacteria from the oral cavity. Here, we hypothesize that chewing of gum can trap bacteria and remove them from the oral cavity. To test this hypothesis, we developed two methods to quantify numbers of bacteria trapped in chewed gum. In the first method, known numbers of bacteria were finger-chewed into gum and chewed gums were molded to standard dimensions, sonicated and plated to determine numbers of colony-forming-units incorporated, yielding calibration curves of colony-forming-units retrieved versus finger-chewed in. In a second method, calibration curves were created by finger-chewing known numbers of bacteria into gum and subsequently dissolving the gum in a mixture of chloroform and tris-ethylenediaminetetraacetic-acid (TE)-buffer. The TE-buffer was analyzed using quantitative Polymerase-Chain-Reaction (qPCR), yielding calibration curves of total numbers of bacteria versus finger-chewed in. Next, five volunteers were requested to chew gum up to 10 min after which numbers of colony-forming-units and total numbers of bacteria trapped in chewed gum were determined using the above methods. The qPCR method, involving both dead and live bacteria yielded higher numbers of retrieved bacteria than plating, involving only viable bacteria. Numbers of trapped bacteria were maximal during initial chewing after which a slow decrease over time up to 10 min was observed. Around 108 bacteria were detected per gum piece depending on the method and gum considered. The number of species trapped in chewed gum increased with chewing time. Trapped bacteria were clearly visualized in chewed gum using scanning-electron-microscopy. Summarizing, using novel methods to quantify and qualify oral bacteria trapped in chewed gum, the hypothesis is confirmed that chewing of gum can trap

What do GUM physicians think should be taught in a modern undergraduate GUM module? A qualitative inquiry.

PubMed

Fernando, I

2015-10-01

Traditional undergraduate Genitourinary Medicine (GUM) teaching in the UK concentrated on the management of individual sexually transmitted infections. There is significant variation, however, in the GUM teaching provided by different medical schools today. I undertook a qualitative interview study to gather views of GUM and other sexual health clinicians regarding what should be taught within a modern undergraduate GUM module. Nine GUM clinicians and two Sexual and Reproductive Health (SRH) clinicians participated in the study; all were directly involved in undergraduate teaching. Semi-structured interviews were conducted with study participants by a single interviewer, focusing on three key topics: their individual opinions regarding important learning outcomes (LOs) for a modern model GUM curriculum, their preferred teaching methods and the total recommended teaching time required. Interviews were audio-recorded with consent and professionally transcribed. Data were analysed by the content analysis method. Interviewees frequently stressed skill and attitudinal LOs, even above knowledge. Recommended important skills included sexual history taking, HIV risk assessment and testing, and male and female genital examination. Recommended attitudinal LOs were developing an open and non-judgemental approach to sexual health issues and understanding sexual well-being to be an important component of general health. Respondents were keen for a mixture of teaching methods, but generally agreed that clinic attendance and experiential learning were beneficial. They preferred that GUM teaching should be delivered in the latter years of the undergraduate curriculum. © The Author(s) 2015.

Carbon nanotube modification using gum arabic and its effect on the dispersion and tensile properties of carbon nanotubes/epoxy nanocomposites.

PubMed

Kim, Man Tae; Park, Ho Seok; Hui, David; Rhee, Kyong Yop

2011-08-01

In this study, the effects of a MWCNT treatment on the dispersion of MWCNTs in aqueous solution and the tensile properties of MWCNT/epoxy nanocomposites were investigated. MWCNTs were treated using acid and gum arabic, and MWCNT/epoxy nanocomposites were fabricated with 0.3 wt.% unmodified, oxidized and gum-treated MWCNTs. The dispersion states of the unmodified, oxidized, and Gum-treated MWCNTs were characterized in distilled water. The tensile strengths and elastic modulus of the three nanocomposites were determined and compared. The results indicated that the gum treatment produced better dispersion of the MWCNTs in distilled water and that gum-treated MWCNT/epoxy nanocomposites had a better tensile strength and elastic modulus than did the unmodified and acid-treated MWCNT/epoxy nanocomposites. Scanning electron microscope examination of the fracture surface showed that the improved tensile properties of the gum-treated MWCNT/epoxy nanocomposites were attributed to the improved dispersion of MWCNTs in the epoxy and to interfacial bonding between nanotubes and the epoxy matrix.

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

Localized rosuvastatin via implantable bioerodible sponge and its potential role in augmenting bone healing and regeneration.

PubMed

Ibrahim, Howida Kamal; Fahmy, Rania Hassan

2016-11-01

Statins proved potential bone healing properties. Rosuvastatin is a synthetic, hydrophilic, potent and highly efficacious statin. In the current work, an attempt was investigated to develop, evaluate various bioerodible composite sponges enclosing rosuvastatin and explore their potential in augmenting bone healing and regeneration. Twelve lyophilized sponge formulae were prepared adapting a 4 1 .3 1 full factorial design. Xanthan gum, polycarbophil, Carbopol® and sodium alginate were investigated as anionic polymers, each at three chitosan:anionic polymer ratios (1:3, 1:1, 3:1). The formula of choice was implanted in fractured rat femora. Visual and microscopic examination showed flexible homogenous porous structures with considerable bending ability. Polyelectrolyte complex formation was proved by DSC and FT-IR for all chitosan/anionic combinations except with xanthan gum where chitosan probably bound to the drug rather than xanthan gum. Statistical analysis proved that anionic polymer type and chitosan: polymer ratio, as well as, their interactions, exhibited significant effects on the release parameters at p ≤ 0.05. The optimum chitosan/anionic polymer complexation ratios were 3:1 for polycarbophil and 1:1 for Carbopol and alginate. The release at these ratios followed Fiction diffusion while other ratios had anomalous diffusion. Imwitor® 900K and HPMC K100M were added as release retarardants for further release optimization. The formula of choice was implanted in fractured rat femora. Histopathological examination revealed advanced stages of healing in treated femora compared to control ones. Biodegradable sponges for local rosuvastatin delivery proved significantly enhanced wound healing and regeneration properties to fractured bones.

The influence of tongue strength on oral viscosity discrimination acuity.

PubMed

Steele, Catriona M

2018-06-01

The ability to generate tongue pressures is widely considered to be critical for liquid bolus propulsion in swallowing. It has been proposed that the application of tongue pressure may also serve the function of collecting sensory information regarding bolus viscosity (resistance to flow). In this study, we explored the impact of age-related reductions in tongue strength on oral viscosity discrimination acuity. The experiment employed a triangle test discrimination protocol with an array of xanthan-gum thickened liquids in the mildly to moderately thick consistency range. A sample of 346 healthy volunteers was recruited, with age ranging from 12 to 86 (164 men, 182 women). On average, participants were able to detect a 0.29-fold increase in xanthan-gum concentration, corresponding to a 0.5-fold increase in viscosity at 50/s. Despite having significantly reduced tongue strength on maximum isometric tongue-palate pressure tasks, and regardless of sex, older participants in this study showed no reductions in viscosity discrimination acuity. In this article, the relationship between tongue strength and the ability to discriminate small differences in liquid viscosity during oral processing is explored. Given that tongue strength declines with age in healthy adults and is also reduced in individuals with dysphagia, it is interesting to determine whether reduced tongue strength might contribute to difficulties in evaluating liquid viscosity during the oral stage of swallowing. Using an array of mildly to moderately thick xanthan-gum thickened liquids, this experiment failed to find any evidence that reductions in tongue strength influence oral viscosity discrimination acuity. © 2017 Wiley Periodicals, Inc.

Optimizing gelling parameters of gellan gum for fibrocartilage tissue engineering.

PubMed

Lee, Haeyeon; Fisher, Stephanie; Kallos, Michael S; Hunter, Christopher J

2011-08-01

Gellan gum is an attractive biomaterial for fibrocartilage tissue engineering applications because it is cell compatible, can be injected into a defect, and gels at body temperature. However, the gelling parameters of gellan gum have not yet been fully optimized. The aim of this study was to investigate the mechanics, degradation, gelling temperature, and viscosity of low acyl and low/high acyl gellan gum blends. Dynamic mechanical analysis showed that increased concentrations of low acyl gellan gum resulted in increased stiffness and the addition of high acyl gellan gum resulted in greatly decreased stiffness. Degradation studies showed that low acyl gellan gum was more stable than low/high acyl gellan gum blends. Gelling temperature studies showed that increased concentrations of low acyl gellan gum and CaCl₂ increased gelling temperature and low acyl gellan gum concentrations below 2% (w/v) would be most suitable for cell encapsulation. Gellan gum blends were generally found to have a higher gelling temperature than low acyl gellan gum. Viscosity studies showed that increased concentrations of low acyl gellan gum increased viscosity. Our results suggest that 2% (w/v) low acyl gellan gum would have the most appropriate mechanics, degradation, and gelling temperature for use in fibrocartilage tissue engineering applications. Copyright © 2011 Wiley Periodicals, Inc.

Gellan gum-based hydrogels for intervertebral disc tissue-engineering applications.

PubMed

Silva-Correia, J; Oliveira, J M; Caridade, S G; Oliveira, J T; Sousa, R A; Mano, J F; Reis, R L

2011-06-01

Intervertebral disc (IVD) degeneration is a challenging clinical problem that urgently demands viable nucleus pulposus (NP) implant materials. The best suited biomaterial for NP regeneration has yet to be identified, but it is believed that biodegradable hydrogel-based materials are promising candidates. In this work, we have developed ionic- and photo-crosslinked methacrylated gellan gum (GG-MA) hydrogels to be used in acellular and cellular tissue-engineering strategies for the regeneration of IVDs. The physicochemical properties of the developed hydrogels were investigated by Fourier-transform infrared spectroscopy, (1) H nuclear magnetic resonance and differential scanning calorimetry. The swelling ability and degradation rate of hydrogels were also analysed in phosphate-buffered saline solution at physiological pH for a period of 30 days. Additionally, the morphology and mechanical properties of the hydrogels were assessed under a scanning electron microscope and dynamic compression, respectively. An in vitro study was carried out to screen possible cytotoxicity of the gellan gum-based hydrogels by culturing rat lung fibroblasts (L929 cells) with hydrogel leachables up to 7 days. The results demonstrated that gellan gum was successfully methacrylated. We observed that the produced GG-MA hydrogels possess improved mechanical properties and lower water uptake ability and degradation rate as compared to gellan gum. This work also revealed that GG-MA hydrogels are non-cytotoxic in vitro, thus being promising biomaterials to be used in IVD tissue-engineering strategies. Copyright © 2010 John Wiley & Sons, Ltd.

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums, Chewing Gum Bases and Related Substances...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Listing of Specific Substances Affirmed as GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Listing of Specific Substances Affirmed as GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is...

Extraction and Characterization of Boswellia Serrata Gum as Pharmaceutical Excipient.

PubMed

Panta, Sumedha; Malviya, Rishabha; Sharma, Pramod

2015-01-01

This manuscript deals with the purification and characterization of Boswellia serrata gum as a suspending agent. The Boswellia serrata gum was purchased as crude material, purified and further characterized in terms of organoleptic properties and further micromeritic studies were carried out to characterize the polymer as a pharmaceutical excipient. The suspending properties of the polymer were also evaluated. The results showed that the extracted gum possesses optimum organoleptic as well as micromeritic and suspending properties. To characterize Boswellia serrata gum as a natural excipient. Boswellia serrata gum, paracetamol, distilled water. The results showed that the extracted gum possesses optimum organoleptic as well as micromeritic and suspending properties. It is concluded from the research work that the gum extracted from Boswellia serrata shows the presence of carbohydrates after chemical tests. All the organoleptic properties evaluated were found to be acceptable. The pH was found to be slightly acidic. Swelling Index reveals that the gum swells well in water. Total ash value was within the limits. The values of angle of repose and Carr's Index of powdered gum powder showed that the flow property was good. IR spectra confirmed the presence of alcohol, amines, ketones, anhydrides and aromatic rings. The suspending properties of Boswellia serrata gum were found to be higher as compared to gum acacia while the flow rate of Boswellia serrata gum (1% suspension) was less than gum acacia (1% suspension). The viscosity measurement of both Boswellia serrata gum suspension and gum acacia suspension showed approximately similar results.

Physicochemical, functional and rheological investigation of Soymida febrifuga exudate gum.

PubMed

Bhushette, Pravin R; Annapure, Uday S

2018-05-01

Acacia gum is a well-known and most used exudate gum. High solubility with low viscosity is one of the best property of this gum. Many studies were conducted to find out a substitute for acacia gum but very few gum had shown properties as good as acacia gum. The exudates collected from Soymida febrifuga also shows high solubility with low viscosity as acacia gum. Purified Soymida febrifuga gum (SFG) was characterised for physicochemical, functional, rheological and thermal properties. The FTIR spectra of SFG revealed a typical trend of polysaccharides. The monosaccharide composition of the gums indicated the presence arabinose, galactose, and ribose. Element composition of SFG shows resemblance with AG. However, the molecular weight of SFG is less than the AG. The rheological outcome was derived from flow curve measurements of gum at different concentrations and temperatures. Alikeness was observed in Viscosity profile of both the gums. SFG shows semblance with AG and can be use in food and pharmaceutical industry. Copyright © 2018. Published by Elsevier B.V.

The ARS Culture Collection and Developments in Biotechnology

USDA-ARS?s Scientific Manuscript database

The ARS Culture Collection (NRRL) has played a prominent role in the development of biotechnology since its founding in 1940 when the Northern Regional Research Laboratory opened. Early discoveries included selection of production strains for penicillin, dextran blood extender, xanthan gum and the v...

Front and Back Face Gum Yields from 2,4-D and H2SO4 Treatments on Slash Pine

Treesearch

Ralph W. Clements

1970-01-01

A 2-percent water soluble solution of 2,4-D was as effective as 50-percent H2SO4 for stimulating gum flow from slash pine in stands of natural reproduction. In the 4-year study reported here, there was no appreciable difference in gum yields for zny one year of work, for either front or back faces, and for the...

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food... Other Specific Usage Additives § 172.780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy...

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food... Other Specific Usage Additives § 172.780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DIRECT... GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is the dried gummy exudate from stems and...

Fractionation of Mastic Gum in Relation to Antimicrobial Activity.

PubMed

Sharif Sharifi, Mohammad; Hazell, Stuart Loyd

2009-04-01

Mastic gum is a viscous light-green liquid obtained from the bark of Pistacia lentiscus var. chia. which belongs to the Anacardiaceae family. The gum has been fractionated to investigate the antimicrobial activity of the whole gum and its fractions against various strains of Helicobacter pylori. The polymeric gum fraction was separated from the essential oil and the resin (trunk exudates without essential oil) to assess and compare the anti-H. pylori activity of the polymer fraction against lower molecular weight fractions, the gum itself and masticated gum. The polymer fraction was also oxidized and assessed for antimicrobial activity.

Deformation Mechanisms of Gum Metals Under Nanoindentation

NASA Astrophysics Data System (ADS)

Sankaran, Rohini Priya

Gum Metal is a set of multi-component beta-Ti alloys designed and developed by Toyota Central R&D Labs in 2003 to have a nearly zero shear modulus in the direction. After significant amounts of cold-work (>90%), these alloys were found to have yield strengths at a significant fraction of the predicted ideal strengths and exhibited very little work hardening. It has been speculated that this mechanical behavior may be realized through an ideal shear mechanism as opposed to conventional plastic deformation mechanisms, such as slip, and that such a mechanism may be realized through a defect structure termed "nanodisturbance". It is furthermore theorized that for near ideal strength to be attained, dislocations need to be pinned at sufficiently high stresses. It is the search for these defects and pinning points that motivates the present study. However, the mechanism of plastic deformation and the true origin of specific defect structures unique to gum metals is still controversial, mainly due to the complexity of the beta-Ti alloy system and the heavily distorted lattice exhibited in cold worked gum metals, rendering interpretation of images difficult. Accordingly, the first aim of this study is to clarify the starting as-received microstructures of gum metal alloys through conventional transmission electron microscopy (TEM) and aberration-corrected high resolution scanning transmission electron microscopy with high-angle annular dark field detector (HAADF-HRSTEM) imaging. To elucidate the effects of beta-stability and starting microstructure on the deformation behavior of gum metals and thus to provide adequate context for potentially novel deformation structures, we investigate three alloy conditions: gum metal that has undergone solution heat treatment (STGM), gum metal that has been heavily cold worked (CWGM), and a solution treated alloy of nominal gum metal composition, but leaner in beta-stabilizing content (ST Ref-1). In order to directly relate observed

Formulation and Evaluation of Fixed-Dose Combination of Bilayer Gastroretentive Matrix Tablet Containing Atorvastatin as Fast-Release and Atenolol as Sustained-Release

PubMed Central

Dey, Sanjay; Chattopadhyay, Sankha; Mazumder, Bhaskar

2014-01-01

The objective of the present study was to develop bilayer tablets of atorvastatin and atenolol that are characterized by initial fast-release of atorvastatin in the stomach and comply with the release requirements of sustained-release of atenolol. An amorphous, solvent evaporation inclusion complex of atorvastatin with β-cyclodextrin, present in 1 : 3 (drug/cyclodextrin) molar ratio, was employed in the fast-release layer to enhance the dissolution of atorvastatin. Xanthan gum and guar gum were integrated in the sustained-release layer. Bilayer tablets composed of sustained-release layer (10% w/w of xanthan gum and guar gum) and fast-release layer [1 : 3 (drug/cyclodextrin)] showed the desired release profile. The atorvastatin contained in the fast-release layer showed an initial fast-release of more than 60% of its drug content within 2 h, followed by sustained release of the atenolol for a period of 12 h. The pharmacokinetic study illustrated that the fast absorption and increased oral bioavailability of atorvastatin as well as therapeutic concentration of atenolol in blood were made available through adoption of formulation strategy of bilayer tablets. It can be concluded that the bilayer tablets of atorvastatin and atenolol can be successfully employed for the treatment of hypertension and hypercholesterolemia together through oral administration of single tablet. PMID:24527446

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food....780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy exudate from stems and branches of trees of...

The influence of guar gum on intestinal cholesterol transport in the rat.

PubMed

Gee, J M; Blackburn, N A; Johnson, I T

1983-09-01

Everted sacs of rat proximal small intestine were used to determine the effect of guar gum (5 g/l) on the uptake of cholesterol (0.1 mM) from a solution of micelles. The uptake of cholesterol was found to be linear both in the presence and absence of guar gum. When guar was present throughout the whole of the incubation medium, the uptake of cholesterol was reduced to approximately 40% of control values. Sacs which had been pre-incubated in guar gum before exposure to cholesterol in a guar-free medium also showed a reduction in cholesterol uptake but this was less pronounced. A two-stage perfusion technique, previously described (Blackburn & Johnson, 1981), was used to determine the effect of a guar layer adsorbed to the mucosal surface on cholesterol absorption in vivo. Such a layer leads to a reduction of approximately 36%; it was concluded that guar slows the absorption of cholesterol from micelles by a mechanism, or mechanisms, involving an increased resistance to diffusion in the aqueous medium. Groups of rats were meal-fed for at least 30 d on semi-synthetic diets with or without the inclusion of guar gum (20 g/kg). Rates of intestinal absorption of cholesterol, glucose and fluid were then determined by the perfusion technique in vivo. There was no reduction in absorption in the test animals compared with the controls. It is proposed that guar gum is able to slow the intestinal transport of cholesterol from a suspension of pre-formed micelles, but only when both are present in the lumen together. No evidence was obtained to suggest that the consumption by rats of a diet containing guar gum, at a level similar to that used in human studies, leads to any adaptive reduction in their rates of cholesterol or glucose absorption.

Studies on stercuia gum formulations in the form of osmotic core tablet for colon-specific drug delivery of azathioprine.

PubMed

Nath, Bipul; Nath, Lila Kanta

2013-01-01

The purpose of this research is to evaluate Sterculia urens gum as a carrier for a colon-targeted drug delivery system. Microflora degradation studies of Sterculia gum was conducted in phosphate-buffered saline pH 7.4 containing rat caecal medium under an anaerobic environment. Solubility, swelling index, viscosity, and pH of the polymer solution were determined. Different formulation aspects considered were gum concentration (10-40%) and concentration of citric acid (10-30%) on the swelling index and in-vitro dissolution release. The results of the isothermal stress testing showed that there is no degradation of samples of model drug, azathioprine, the drug polymer mixture, and the core tablet excipients. Differential scanning calorimetry and Fourier transform infrared spectroscopy study proved the compatibility of the drug with Sterculia gum and other tablet excipients. Microflora degradation study revealed that Sterculia gum can be used as tablet excipient for drug release in the colonic region by utilizing the action of enterobacteria. The swelling force of the Sterculia gum could concurrently drive the drug out of the polysaccharide core due to the rupture of the mixed film coating under colonic microflora-activated environment. Sterculia gum gives premature drug release in the upper gastrointestinal tract without enteric coating and may not reach the colonic region. Sterculia gum as a colon-targeting carrier is possible via double-layer coating with chitosan/Eudragit RLPO (ammonio-methacrylate copolymer) mixed blend as well as enteric polymers, which would provide acid as well as intestinal resistance but undergo enzymatic degradation once reaching the colon. The aim of the research is to evaluate wheather Sterculia urens, which is a polysaccharide, is suitable as a carrier for colonic delivery of drugs acting locally in the colon. Sterculia gum has been reported to have wide pharmaceutical applications such as tablet binder, disintegrant, gelling agent, and

Extensional flow of blood analog solutions in microfluidic devices

PubMed Central

Sousa, P. C.; Pinho, F. T.; Oliveira, M. S. N.; Alves, M. A.

2011-01-01

In this study, we show the importance of extensional rheology, in addition to the shear rheology, in the choice of blood analog solutions intended to be used in vitro for mimicking the microcirculatory system. For this purpose, we compare the flow of a Newtonian fluid and two well-established viscoelastic blood analog polymer solutions through microfluidic channels containing both hyperbolic and abrupt contractions∕expansions. The hyperbolic shape was selected in order to impose a nearly constant strain rate at the centerline of the microchannels and achieve a quasihomogeneous and strong extensional flow often found in features of the human microcirculatory system such as stenoses. The two blood analog fluids used are aqueous solutions of a polyacrylamide (125 ppm w∕w) and of a xanthan gum (500 ppm w∕w), which were characterized rheologically in steady-shear flow using a rotational rheometer and in extension using a capillary breakup extensional rheometer (CaBER). Both blood analogs exhibit a shear-thinning behavior similar to that of whole human blood, but their relaxation times, obtained from CaBER experiments, are substantially different (by one order of magnitude). Visualizations of the flow patterns using streak photography, measurements of the velocity field using microparticle image velocimetry, and pressure-drop measurements were carried out experimentally for a wide range of flow rates. The experimental results were also compared with the numerical simulations of the flow of a Newtonian fluid and a generalized Newtonian fluid with shear-thinning behavior. Our results show that the flow patterns of the two blood analog solutions are considerably different, despite their similar shear rheology. Furthermore, we demonstrate that the elastic properties of the fluid have a major impact on the flow characteristics, with the polyacrylamide solution exhibiting a much stronger elastic character. As such, these properties must be taken into account in the

Production of corn fiber gum under conditions that retain its functional components

USDA-ARS?s Scientific Manuscript database

Corn fiber gum (CFG) is a hemicellulose (arabinoxylan)-enriched fraction obtained by the extraction of corn bran/fiber using a mild alkaline hydrogen peroxide process. The unique polysaccharide, CFG, with its low solution viscosity has been proposed as a stabilizer for oil-in-water emulsions. We ha...

Production and Rheological Properties of Welan Gum Produced by Sphingomonas sp. ATCC 31555 with Different Nitrogen Sources.

PubMed

Xu, Xiaopeng; Nie, Zuoming; Zheng, Zhiyong; Zhu, Li; Zhan, Xiaobei

2017-01-01

This study aimed to investigate the effect of nitrogen sources on the production and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555. Six different nitrogen sources were used for ATCC 31555 fermentation, and 2 of these were further analyzed due to their more positive influence on welan gum production and bacterial biomass. Bacterial biomass, welan gum yield, welan viscosity, molecular weight, monosaccharide composition, acyl content, and welan structure were analyzed. Welan gum production and the biomass concentration of ATCC 31555 were higher in media containing NaNO3 and beef extract. Welan viscosity decreased at higher temperatures of 30-90°C, and it increased with a higher welan concentration. In the media containing NaNO3 (3 g·L-1), welan viscosity was higher at 30-70°C and a welan solution concentration of 6-10 g·L-1. With a reduced NaNO3 concentration, the molecular weight of welan gum and the molar ratio of mannose decreased, but the molar ratio of glucuronic acid increased. With different nitrogen sources, the acetyl content of welan gum differed but its structure was similar. NaNO3 and beef extract facilitated welan production. A reduced NaNO3 concentration promoted welan viscosity. © 2017 S. Karger AG, Basel.

Development of a non-commercial sugar-free barbecue sauce

USDA-ARS?s Scientific Manuscript database

The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

Biotechnology and the Food Industry.

ERIC Educational Resources Information Center

Henderson, Jenny; And Others

1991-01-01

Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

Gum Arabic as a Cause of Occupational Allergy

PubMed Central

Viinanen, Arja; Salokannel, Maija; Lammintausta, Kaija

2011-01-01

Background. Gum arabic is a potential sensitizer in food industry. Methods. We examined 11 candy factory workers referred to examinations due to respiratory and skin symptoms paying attention to exposure and sensitization to gum arabic. Skin tests, pulmonary function tests, and respiratory provocation tests were carried out as indicated by the symptoms and findings. Results. Occupational asthma, caused by gum arabic was diagnosed in 4/11 candy factory workers and two of them had also occupational contact urticaria and one had occupational rhinitis. One of them had oral symptoms associated with ingestion of products containing gum arabic. Conclusions. Airborne exposure to gum arabic may cause sensitization leading to allergic rhinitis, asthma, and urticaria. PMID:21747872

Mechanism of the sulfurisation of phosphines and phosphites using 3-amino-1,2,4-dithiazole-5-thione (xanthane hydride).

PubMed

Hanusek, Jirí; Russell, Mark A; Laws, Andrew P; Jansa, Petr; Atherton, John H; Fettes, Kevin; Page, Michael I

2007-02-07

Contrary to a previous report, the sulfurisation of phosphorus(III) derivatives by 3-amino-1,2,4-dithiazole-5-thione (xanthane hydride) does not yield carbon disulfide and cyanamide as the additional reaction products. The reaction of xanthane hydride with triphenyl phosphine or trimethyl phosphite yields triphenyl phosphine sulfide or trimethyl thiophosphate, respectively, and thiocarbamoyl isothiocyanate which has been trapped with nucleophiles. The reaction pathway involves initial nucleophilic attack of the phosphorus at sulfur next to the thiocarbonyl group of xanthane hydride followed by decomposition of the phosphonium intermediate formed to products. The Hammett rho-values for the sulfurisation of substituted triphenyl phosphines and triphenyl phosphites in acetonitrile are approximately -1.0. The entropies of activation are very negative (-114+/-15 J mol-1 K-1) with little dependence on solvent which is consistent with a bimolecular association step leading to the transition state. The negative values of DeltaS(not equal) and rho values indicate that the rate limiting step of the sulfurisation reaction is formation of the phosphonium ion intermediate which has an early transition state with little covalent bond formation. The site of nucleophilic attack has been also confirmed using computational calculations.

Ondansetron: design and development of oral pharmaceutical suspensions.

PubMed

Gallardo Lara, V; Gallardo, M Lopez-Viota; Morales Hernandez, Ma E; Ruiz Martinez, Ma A

2009-02-01

Ondansetron is a carbazol with antiemetic properties that acts as a competitive and selective antagonist for the 5 HT3 serotonin receptors. It is used primarily to control nausea and vomiting caused by cytotoxic chemotherapy and radiotherapy, as well as in postoperative vomiting in gynecological surgery. The main aim of this work was to obtain a stable, long-acting oral suspension of ondansetron. To prolong the action, latexes are used as transport vehicles, specifically we tested, Aquateric, which comprises mainly cellulose acetophthalate. We prepared a complex drug-polymer, and the release profile of ondansetron was evaluated at acid, basic and acid-basic pH. This complex is additioned to a vehicle with xanthan gum and sodium carboxymethylcellulose (CMCNa) as thickeners to retard as much as possible particle sedimentation and thus increase physical stability of the suspension. The results obtained for sediment volume and degree of flocculation suggest that xanthan gum provides the best results, with better organolepticcharacteristics, appearance, physical stability and easy redispersability.

Gum karaya based hydrogel nanocomposites for the effective removal of cationic dyes from aqueous solutions

NASA Astrophysics Data System (ADS)

Mittal, Hemant; Maity, Arjun; Ray, Suprakas Sinha

2016-02-01

Biodegradable hydrogel nanocomposites (HNC) of gum karaya (GK) grafted with poly(acrylic acid) (PAA) incorporated silicon carbide nanoparticles (SiC NPs) were synthesized using the in situ graft copolymerization method and tested for the adsorption of cationic dyes from aqueous solution. The structure and morphology of the HNC were characterized using different spectroscopic and microscopic techniques. The results showed that the surface area and porosity of the hydrogel polymer significantly increased after nanocomposite formation with SiC NPs. The HNC was employed for the removal of cationic dyes, i.e., malachite green (MG) and rhodamine B (RhB) from the aqueous solution. The HNC was found to remove 91% (MG) and 86% (RhB) of dyes with a polymer dose of 0.5 and 0.6 g l-1 in neutral medium, respectively. The adsorption process was found to be highly pH dependent and followed the pseudo-second-order rate model. The adsorption isotherm data fitted well with the Langmuir adsorption isotherm with a maximum adsorption capacity of 757.57 and 497.51 mg g-1 for MG and RhB, respectively. Furthermore, the HNC was demonstrated as a versatile adsorbent for the removal of both cationic and anionic dyes from the simulated wastewater. The HNC showed excellent regeneration capacity and was successfully used for the three cycles of adsorption-desorption. In summary, the HNC has shown its potential as an environment friendly and efficient adsorbent for the adsorption of cationic dyes from contaminated water.

A comparative study on liquid core formulation on the diameter on the alginate capsules

NASA Astrophysics Data System (ADS)

Ong, Hui-Yen; Lee, Boon-Beng; Radzi, AkmalHadi Ma'; Zakaria, Zarina; Chan, Eng-Seng

2015-08-01

Liquid core capsule has vast application in biotechnology related industries such as pharmaceutical, medical, agriculture and food. Formulation of different types of capsule was important to determine the performance of the capsule. Generally, the liquid core capsule with different formulations generated different size of capsule.Therefore, the aim of this project is to investigate the effect of different liquid core solution formulations on the diameter of capsule. The capsule produced by extruding liquid core solutions into sodium alginate solution. Three types of liquid core solutions (chitosan, xanthan gum, polyethylene glycol (PEG)) were investigated. The results showed that there is significant change in capsule diameter despite in different types of liquid core solution were used and a series of capsule range in diameter of 3.1 mm to 4.5 mm were produced. Alginate capsule with chitosan formulation appeared to be the largest capsule among all.

Nicotine Gum and Behavioral Treatment: A Placebo Controlled Trial.

ERIC Educational Resources Information Center

Hall, Sharon M.; And Others

1987-01-01

Assigned 139 subjects to intensive behavioral or to low-contact smoking treatment and to 2-milligram nicotine gum or to placebo gum in a 2x2 factorial design. Nicotine gum produced higher abstinence rates than did placebo. Subjects receiving low-contact condition plus nicotine gum had excellent abstinence rates at both 26 weeks and 52 weeks.…

Nasal nicotine solution: a potential aid to giving up smoking?

PubMed Central

Russell, M A; Jarvis, M J; Feyerabend, C; Fernö, O

1983-01-01

A nasal solution was developed containing 2 mg nicotine for use as a kind of liquid snuff. Its absorption was studied in three subjects. An average peak of plasma nicotine concentrations of 86.9 nmol/l (14.1 ng/ml) was reached seven and a half minutes after taking the solution. This compared with an average peak of 158.4 nmol/l (25.7 ng/ml) one and a half minutes after completing (but seven and a half minutes after starting) a middle tar cigarette (1.4 mg nicotine) and an average peak of 52.4 nmol/l (8.5 ng/ml) after chewing nicotine gum (2 mg nicotine) for 30 minutes. The more rapid and efficient absorption of nicotine from the nasal nicotine solution than from nicotine chewing gum suggests that it might prove a useful aid to giving up smoking. Nasal nicotine solution might be particularly useful in smokers for whom the gum is less suitable on account of dentures or peptic ulcers or who experience nausea and dyspeptic symptoms from the gum. PMID:6402202

Simulation of the injection of colloidal suspensions for the remediation of contaminated aquifer systems

NASA Astrophysics Data System (ADS)

Tosco, Tiziana; Gastone, Francesca; Sethi, Rajandrea

2014-05-01

Concentrated suspensions of microscale and nanoscale zerovalent iron particles (MZVI and NZVI) have been studied in recent years for the remediation of contaminated aquifers. The suspensions are injected into the subsurface to generate a reactive zone, and consequently the prediction of the particles distribution during the injection is a key aspect in the design of a field-scale injection. Colloidal dispersions of MZVI and NZVI are not stable in pure water, and shear thinning, environmentally friendly fluids (guar gum and xanthan gum solutions) were found to be effective in improving colloidal stability, thus greatly improving handling and injectability (1 - 3). Shear thinning fluids exhibit high viscosity in static conditions, improving the colloidal stability, and lower viscosity at high flow rates enabling the injection at limited pressures. Shear thinning fluids exhibit high viscosity in static conditions, improving the colloidal stability, and lower viscosity at high flow rates enabling the injection at limited pressures. In this work, co-funded by European Union project AQUAREHAB (FP7 - Grant Agreement Nr. 226565), laboratory and pilot field tests for MZVI injection in saturated porous media are reported. MZVI was dispersed in guar gum solutions, and the transport behaviour under several polymer concentrations and injection rates was assessed in column tests (4). Based on the experimental results, a modelling approach is proposed to simulate the transport in porous media of nanoscale iron slurries, implemented in E-MNM1D (www.polito.it/groundwater/software). Colloid transport mechanisms are controlled by particle-collector and particle-particle interactions, usually modelled by a non equilibrium kinetic model accounting for deposition and release processes. The key aspects included in the E-MNM1D are clogging phenomena (i.e. reduction of porosity and permeability due to particles deposition), and the rheological properties of the carrier fluid (in this

Black Gum Mortality (Pest Alert)

Treesearch

USDA Forest Service

A large number of black gum trees (Nyssa Sylvatica) have been found dying in North Carolina, Tennessee, Virginia, and Georgia. The observed trees have been in the mountains of these States. The trees are often associated with dogwood trees infected with Disculd sp., which causes dogwood anthracnose. The symptoms on black gums include leaf spots, leaf blotches, leaves...

Some physico-chemical properties of Prunus armeniaca L. gum exudates.

PubMed

Fathi, Morteza; Mohebbi, Mohebbat; Koocheki, Arash

2016-01-01

The objectives of this paper were to investigate some physicochemical properties of Prunus armeniaca L. gum exudates (PAGE). PAGE had, on average, 66.89% carbohydrate, 10.47% uronic acids, 6.9% moisture (w.b.), 2.91% protein, 4% ash and 1.59% fat. PAGE was composed of monosaccharides including l-arabinose, d-galactose, xylose, mannose and rhamnose in molar percentages of 41.52%, 23.72%, 17.82%, 14.40% and 2.54%, respectively. Elemental analysis showed that PAGE had high values of nutrients. FTIR analysis demonstrated the presence of carboxyl, hydroxyl and methyl groups and glycoside bonds. The weight average molecular weight, number average molecular weight and polydispersity index were found to be approximately 5.69 × 10(5)g/mol, 4.33 g/mol and 1.31, respectively. Rheological measurement of PAGE solutions as a function of concentration (8, 10 and 12% (w/w)) and temperature (10, 20, 30 and 40°C) demonstrated that the gum solutions had a non Newtonian shear thinning behaviour. Intrinsic viscosity for PAGE in deionized water was 3.438 dl/g based on Kramer equation. Copyright © 2015 Elsevier B.V. All rights reserved.

A new approach combining different MRI methods to provide detailed view on swelling dynamics of xanthan tablets influencing drug release at different pH and ionic strength.

PubMed

Mikac, Ursa; Sepe, Ana; Kristl, Julijana; Baumgartner, Sasa

2010-08-03

The key element in drug release from hydrophilic matrix tablets is the gel layer that regulates the penetration of water and controls drug dissolution and diffusion. We have selected magnetic resonance imaging (MRI) as the method of choice for visualizing the dynamic processes occurring during the swelling of xanthan tablets in a variety of media. The aims were (i) to develop a new method using MRI for accurate determination of penetration, swelling and erosion fronts, (ii) to investigate the effects of pH and ionic strength on swelling, and (iii) to study the influence of structural changes in xanthan gel on drug release. Two dimensional (2D) MRI and one dimensional single point imaging (SPI) of swollen xanthan tablets were recorded, together with T(2) mapping. The border between dry and hydrated glassy xanthan-the penetration front-was determined from 1D SPI signal intensity profiles. The erosion front was obtained from signal intensity profiles of 2D MR images. The swelling front, where xanthan is transformed from a glassy to a rubbery state (gel formation), was determined from T(2) profiles. Further, the new combination of MRI methods for swelling front determination enables to explain the appearance of the unusual "bright front" observed on 2D MR images in tablets swollen in HCl pH 1.2 media, which represents the position of swelling front. All six media studied, differing in pH and ionic strength, penetrate through the whole tablet in 4h+/-0.3h, but formation of the gel layer is significantly delayed. Unexpectedly, the position of the swelling front was the same, independently of the different xanthan gel structures formed under different conditions of pH and ionic strength. The position of the erosion front, on the other hand, is strongly dependent on pH and ionic strength, as reflected in different thicknesses of the gel layers. The latter are seen to be the consequence of the different hydrodynamic radii of the xanthan molecules, which affect the drug

Colon targeted curcumin delivery using guar gum.

PubMed

Elias, Edwin J; Anil, Singhal; Ahmad, Showkat; Daud, Anwar

2010-06-01

Curcumin is used in the treatment of colon cancer, but its very poor absorption in the upper part of the GIT is a major concern. As a site for drug delivery, the colon offers a near neutral pH, reduced digestive enzymatic activity, a long transit time and an increased responsiveness to absorption enhancers. The aim of the present study was to identify a suitable polymer (guar gum) based matrix tablet for curcumin with sufficient mechanical strength and promising in vitro mouth-to-colon release profile. Three formulations of curcumin were prepared using varying concentrations of guar gum containing 50 mg curcumin by the wet granulation method. Tablets were subjected to evaluation by studying parameter like hardness, friability, drug content uniformity, and in-vitro drug release. In vitro drug release was evaluated using simulated stomach, intestinal and colonic fluids. The susceptibility of guar gum to colonic bacteria was also assessed by a drug release study with rat caecal contents. The 40% guar gum containing formulation (F-1) showed better drug release (91.1%) after 24 hours in the presence of rat caecal contents in comparison with the 50% guar gum containing formulation (F-2) (82.1%). Curcumin could, thus, be positively delivered to the colon for effective colon cancer treatment using guar gum.

Identification of the Properties of Gum Arabic Used as a Binder in 7.62-mm Ammunition Primers

DTIC Science & Technology

2010-06-01

Solution - LCC Testing (ATK Task 700) 51 Cartridge - Ballistic Testing (ATK Task 800) 51 ATK Elemental Analysis 52 Moisture Loss and Friability...Hummel sample 7 3 SDT summary for Quadra sample 8 4 Particle size analysis summary for gum arabic samples 9 5 SEM images of Colony gum arabic at 230x...strengths 21 16 Color analysis : Colony after 5.0 hrs 23 17 Color analysis : Hummel after 5.0 hrs 23 18 Color analysis : Brenntag after 5.0 hrs 23 19 Gel

Flavor improvement does not increase abuse liability of nicotine chewing gum.

PubMed

Houtsmuller, Elisabeth J; Fant, Reginald V; Eissenberg, Thomas E; Henningfield, Jack E; Stitzer, Maxine L

2002-06-01

Because the taste of nicotine gum has impeded compliance with dosing recommendations, nicotine gum with improved taste (mint, orange) was developed and marketed. Prior to marketing, the Food and Drug Administration (FDA) required a rigorous abuse liability assessment to examine whether enhanced palatability of nicotine gum would increase its abuse liability. Subjective, physiological, and psychomotor effects of mint flavor and original nicotine gum were tested in adult smokers (22-55 years old); a group of younger subjects (18-21 years old) was also included to allow for assessment of abuse liability in young adults specifically. Amphetamine and confectionery gum served as positive controls for abuse liability and palatability. Subjects rated palatability of mint gum higher than original nicotine gum, but substantially lower than confectionery gum. Palatability decreased with increasing dose of nicotine. Neither original nor mint gum increased ratings of traditional abuse liability predictors [Good Effect, Like Effect, Morphine-Benzedrine Group (MBG) scales of Addiction Research Center Inventory (ARCI)], while amphetamine increased ratings of all these measures. Both flavors of nicotine gum decreased craving during 2 h of abstinence. These effects were more pronounced in the adult group and mint gum was more effective than original gum. Younger subjects reported fewer withdrawal symptoms and lower ratings for drug effects and flavor. Improved flavor of nicotine gum does not increase abuse liability, but may be associated with enhanced craving reduction.

Interstellar gas in the Gum Nebula

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wallerstein, G.; Silk, J.; Jenkins, E.B.

1980-09-15

We have surveyed the interstellar gas in and around the Gum Nebula by optically observing 67 stars at Ca II, 42 stars at Na I, and 14 stars in the ultraviolet with the Copernicus satellite. Velocity dispersions for gas in the Gum Nebula, excluding the region of Vela remnant filaments, are not significantly larger than in the general interstellar medium. The ionization structure is predominantly that of an H II region with moderately high ionization, i.e., strong Si III and S III, in clouds with Vertical BarV/sub LSR/Vertical Bar> or approx. =10 km s/sup -1/. Furthermore, we find an increasemore » in fine-structure excitation with increasing component LSR velocity, suggestive of ram-pressure confinement for the intermediate-velocity clouds. These denser, more highly ionized clouds appear to be concentrated toward the inner Gum Nebula, where a somewhat higher velocity dispersion is found than in the outer regions. Clouds in the Gum Nebula do not show the anomalously high ionization seen in the Vela remnant clouds. The observational data are generally consistent with a model of the Gum Nebula as an H II region ionized by OB stars and stirred up by multiple stellar winds.« less

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia siliqua (Linne), a leguminous evergreen...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

Evaluation of carboxymethyl moringa gum as nanometric carrier.

PubMed

Rimpy; Abhishek; Ahuja, Munish

2017-10-15

In the present study, carboxymethylation of Moringa oleifera gum was carried out by reacting with monochloroacetic acid. Modified gum was characterised employing Fourier-transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, scanning electron microscopy, and Rheology study. The carboxymethyl modification of moringa gum was found to increase its degree of crystallinity, reduce viscosity and swelling, increase the surface roughness and render its more anionic. The interaction between carboxymethyl moringa gum and chitosan was optimised by 2-factor, 3-level central composite experimental design to prepare polyelectrolyte nanoparticle using ofloxacin, as a model drug. The optimal calculated parameters were found to be carboxymethyl moringa gum- 0.016% (w/v), chitosan- 0.012% (w/v) which provided polyelectrolyte nanoparticle of average particle size 231nm and zeta potential 28mV. Carboxymethyl moringa gum-chitosan polyelectrolyte nanoparticles show sustained in vitro release of ofloxacin upto 6h which followed first order kinetics with mechanism of release being erosion of polymer matrix. Copyright © 2017 Elsevier Ltd. All rights reserved.

Mobility of Nanoscale and Microscale iron for groundwater remediation: experiments and modelling

NASA Astrophysics Data System (ADS)

Tosco, T.; Gastone, F.; Sethi, R.

2012-12-01

Colloidal suspensions of zerovalent iron micro- and nanoparticles (MZVI and NZVI) have been studied in recent years for in-situ groundwater remediation. Thanks to their small size, MZVI and NZVI can be dispersed in aqueous suspensions and directly injected into the subsurface, for a targeted treatment of contamination plumes and even sources. However, colloidal dispersions of such particles are not stable in pure water, due to fast aggregation (for NZVI) and gravitational sedimentation (for MZVI). Viscous, environmentally friendly fluids (guar gum and xanthan gum solutions), which exhibit shear thinning rheological properties, were found to be effective in improving colloidal stability, thus greatly improving handling and injectability (1-3). The present work reports laboratory tests and numerical modelling concerning the mobility of MZVI and NZVI viscous suspensions in porous media. The efficacy of xanthan and guar gum was investigated in column transport tests, performed injecting highly concentrated iron suspensions (20 g/L), dispersed in xanthan gum (3g/L) and guar gum (3-6 g/l) solutions. Particle breakthrough curves and concentration profiles were monitored by magnetic susceptibility measurements. Pressure drop at column ends was also continuously monitored. The tests proved that green polymers can greatly improve both colloidal stability and mobility of the particles. Their use is fundamental in particular for MZVI, which cannot be transported nor even dispersed in pure water. A numerical model for NZVI and NZVI transport in porous media was then developed (E-MNM1D, Enhanced Micro-and Nanoparticle transport Model in porous media in 1D geometry) (4). Due to the high concentration of the particles and to the non-Newtonian rheology of the carrier fluid, hydrodynamic parameters, fluid properties and concentration of deposed and suspended particles are mutually influenced. The rheological properties of the suspensions are accounted for through a variable

Relationships Between Gum-Chewing and Stress.

PubMed

Konno, Michiyo; Takeda, Tomotaka; Kawakami, Yoshiaki; Suzuki, Yoshihiro; Kawano, Yoshiaki; Nakajima, Kazunori; Ozawa, Takamitsu; Ishigami, Keiichi; Takemura, Naohiro; Sakatani, Kaoru

2016-01-01

Studies have shown that chewing is thought to affect stress modification in humans. Also, studies in animals have demonstrated that active chewing of a wooden stick during immobilization stress ameliorates the stress-impaired synaptic plasticity and prevents stress-induced noradrenaline release in the amygdala. On the other hand, studies have suggested that the right prefrontal cortex (PFC) dominates the regulation of the stress response system, including the hypothalamic-pituitary-adrenal (HPA) axis. The International Affective Digitized Sounds-2 (IADS) is widely used in the study of emotions and neuropsychological research. Therefore, in this study, the effects of gum-chewing on physiological and psychological (including PFC activity measured by NIRS) responses to a negative stimulus selected from the IADS were measured and analyzed. The study design was approved by the Ethics Committee of Tokyo Dental College (No. 436). We studied 11 normal adults using: cerebral blood oxygenation in the right medial PFC by multi-channel NIRS; alpha wave intensity by EEG; autonomic nervous function by heart rate; and emotional conditions by the State-Trait Anxiety Inventory (STAI) test and the 100-mm visual analogue scale (VAS). Auditory stimuli selected were fewer than 3.00 in Pleasure value. Sounds were recorded in 3 s and reproduced at random using software. Every task session was designed in a block manner; seven rests: Brown Noise (30 s) and six task blocks: auditory stimuli or auditory stimuli with gum-chewing (30 s). During the test, the participants' eyes were closed. Paired Student's t-test was used for the comparison (P<0.05). Gum-chewing showed a significantly greater activation in the PFC, alpha wave appearance rate and HR. Gum-chewing also showed a significantly higher VAS score and a smaller STAI level indicating 'pleasant'. Gum-chewing affected physiological and psychological responses including PFC activity. This PFC activation change might influence the HPA axis

Guar gum as efficient non-toxic inhibitor of carbon steel corrosion in phosphoric acid medium: Electrochemical, surface, DFT and MD simulations studies

NASA Astrophysics Data System (ADS)

Messali, M.; Lgaz, H.; Dassanayake, R.; Salghi, R.; Jodeh, S.; Abidi, N.; Hamed, O.

2017-10-01

Guar gum is a water-soluble, nonionic, nontoxic, biodegradable and biocompatible hetero polysaccharide with unlimited number of industrial applications. In this study, guar gum was evaluated as a natural inhibitor of carbon steel (CS) corrosion in 2 M H3PO4 solution. The characteristic effect of guar gum on the steel corrosion was studied at concentration ranges from 0.1 to 1.0 g/L at 298-328 K by weight loss and electrochemical methods. Obtained results showed that, the inhibition efficiency (η%) of guar gum decreased slightly when the temperature increased and increased by increasing the inhibitor concentration reaching the maximum value at 1.0 g/L. The adsorption of guar gum on steel surface was studied by the Temkin adsorption model. EIS measurements indicate that the values of the polarization resistance (Rp) of CS in presence of guar gum are significantly higher than that of the untreated surface. Steel surface coated with guar gum was analyzed by SEM, FTIR and XRD. The quantum calculations using DFT method and Molecular Dynamic (MD) simulations were performed to define the relationship between inhibition performance of investigated compound and their molecular structure.

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum...

Neem gum as a binder in a formulated paracetamol tablet with reference to Acacia gum BP.

PubMed

Ogunjimi, Abayomi Tolulope; Alebiowu, Gbenga

2014-04-01

This study determined the physical, compressional, and binding properties of neem gum (NMG) obtained from the trunk of Azadirachta indica (A Juss) in a paracetamol tablet formulation in comparison with official Acacia gum BP (ACA). The physical and flow properties were evaluated using density parameters: porosity, Carr's index, Hausner's ratio, and flow rate. Compressional properties were analyzed using Heckel and Kawakita equations. The tensile strength, brittle fracture index, and crushing strength-friability/disintegration time ratio were used to evaluate the mechanical properties of paracetamol tablets while the drug release properties of the tablets were assessed using disintegration time and dissolution times. Tablet formulations containing NMG exhibited faster onset and higher amount of plastic deformation during compression than those containing ACA. Neem gum produced paracetamol tablets with lower mechanical strength; however, the tendency of the tablets to cap or laminate was lower when compared to those containing ACA. Inclusion of NMG improved the balance between binding and disintegration properties of paracetamol tablets produced than those containing ACA. Neem gum produced paracetamol tablets with lower disintegration and dissolution times than those containing ACA.

Brief Report: Gum Chewing Affects Standardized Math Scores in Adolescents

ERIC Educational Resources Information Center

Johnston, Craig A.; Tyler, Chermaine; Stansberry, Sandra A.; Moreno, Jennette P.; Foreyt, John P.

2012-01-01

Gum chewing has been shown to improve cognitive performance in adults; however, gum chewing has not been evaluated in children. This study examined the effects of gum chewing on standardized test scores and class grades of eighth grade math students. Math classes were randomized to a gum chewing (GC) condition that provided students with gum…

Interstellar gas in the Gum Nebula

NASA Technical Reports Server (NTRS)

Wallerstein, G.; Jenkins, E. B.; Silk, J.

1980-01-01

A survey of the interstellar gas near the Gum Nebula by optical observation of 67 stars at Ca II, 42 stars at Na I, and 14 stars in the UV with the Copernicus satellite provided radial velocities and column densities for all resolved absorption components. Velocity dispersions for gas in the Gum Nebula are not significantly larger than in the general interstellar medium; the ionization structure is predominantly that of an H II region with moderately high ionization. Denser, more highly ionized clouds are concentrated toward the Gum Nebula; these clouds do not show the anomalously high ionization observed in the Vela remnant clouds.

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti...

Gum Disease

MedlinePlus

... damage to the tissue and bone supporting the teeth. In the worst cases, you can lose teeth. In gingivitis, the gums become red and swollen. ... flossing and regular cleanings by a dentist or dental hygienist. Untreated gingivitis can lead to periodontitis. If ...

Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers.

PubMed

Arora, Simran Kaur; Patel, A A; Kumar, Naveen; Chauhan, O P

2016-04-01

The shear-thinning low, medium and high-viscosity fiber preparations (0.15-1.05 % psyllium husk, 0.07-0.6 % guar gum, 0.15-1.20 % gum tragacanth, 0.1-0.8 % gum karaya, 0.15-1.05 % high-viscosity Carboxy Methyl Cellulose and 0.1-0.7 % xanthan gum) showed that the consistency coefficient (k) was a function of concentration, the relationship being exponential (R(2), 0.87-0.96; P < 0.01). The flow behaviour index (n) (except for gum karaya and CMC) was exponentially related to concentration (R(2), 0.61-0.98). The relationship between k and sensory viscosity rating (SVR) was essentially linear in nearly all cases. The SVR could be predicted from the consistency coefficient using the regression equations developed. Also, the relationship of k with fiber concentration would make it possible to identify the concentration of a particular gum required to have desired consistency in terms of SVR.

A facile and efficient strategy for the fabrication of porous linseed gum/cellulose superabsorbent hydrogels for water conservation.

PubMed

Zhang, Hao; Luan, Qian; Huang, Qingde; Tang, Hu; Huang, Fenghong; Li, Wenlin; Wan, Chuyun; Liu, Changsheng; Xu, Jiqu; Guo, Pingmei; Zhou, Qi

2017-02-10

The linseed gum/cellulose composite hydrogels were successfully fabricated by mixing cellulose and linseed gum solutions dissolved in the NaOH/urea aqueous system and cross-linked with epichlorohydrin. The morphology and structure of the composite hydrogels were investigated by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD) and thermogravimetric analysis (TGA). The swelling ratio and water retention properties were investigated. The results revealed that linseed gum mainly contributed to water adsorption, whereas the cellulose acted as a backbone to strengthen the porous structure. This work provided a simple way to prepare cellulose-based superabsorbent hydrogels, which could be potentially applied as an effective water conservation material in agriculture. Copyright © 2016 Elsevier Ltd. All rights reserved.

Gum chewing modulates heart rate variability under noise stress.

PubMed

Ekuni, Daisuke; Tomofuji, Takaaki; Takeuchi, Noriko; Morita, Manabu

2012-12-01

Gum chewing may relieve stress, although this hypothesis has not been proven. Heart-rate variability (HRV) is commonly used to measure stress levels. However, it is not known if gum chewing modulates HRV under acute stress. The aim of this study was to investigate the effects of gum chewing on HRV under acute stress. A cross-over study involving 47 non-smoking healthy subjects, aged 22-27 years, was carried out. The subjects received a stress procedure with gum chewing (GS group) and without gum chewing (S group). Additionally, the other 20 subjects were allocated to the gum chewing without stress group (G group). The GS and S groups were exposed to noise for 5 min (75 dBA) as stress. Before and after stress exposure/gum chewing, participants completed the state portion of the State-Trait Anxiety Inventory (STAI-s) and a single Stress Visual Analogue Scale (VAS) measurement. HRV measurement was performed before and during stress/gum chewing for 5 min. After the stress procedure, VAS score significantly increased in the GS and S groups. During the stress procedure, the GS group showed a significantly lower level of high frequency (HF) and higher levels of low frequency (LF) and LF/HF than the S group. However, there were no significant differences in the scores of the state portion of the State-Trait Anxiety Inventory (STAI-s) and VAS between the two stress groups. These findings suggest that gum chewing modulates HRV, but may not relieve acute stress caused by noise.

Biobased alternatives to guar gum as tackifiers for hydromulch

USDA-ARS?s Scientific Manuscript database

Guar gum, obtained from guar [Cyamopsis tetragonoloba (L.) Taub.] seeds, is currently the principal gum used as a tackifier (binder) for hydraulically-applied mulches (hydromulches) used in erosion control. The oil industry’s increased use of guar gum in hydraulic fracturing together with lower glo...

The impact of chewing gum on halitosis parameters: a systematic review.

PubMed

Muniz, Francisco Wilker Mustafa Gomes; Friedrich, Stephanie Anagnostopoulos; Silveira, Carina Folgearini; Rösing, Cassiano Kuchenbecker

2017-02-17

This study aimed to analyze the impact of chewing gum on halitosis parameters. Three databases were searched with the following focused question: 'Can chewing gum additionally reduce halitosis parameters, such as organoleptic scores and volatile sulfur compounds (VSC), when compared to a control treatment'? Controlled clinical trials presenting at least two halitosis measurements (organoleptic scores and/or VSC) were included. Ten studies were included, and different active ingredients were used. One study was performed using a chewing gum without any active ingredient. Chewing gum containing probiotic bacterium was shown to significantly reduce the organoleptic scores. Chewing gums containing zinc acetate and magnolia bark extract as well as allylisothiocyanate (AITC) with zinc lactate significantly reduced the levels of VSC in comparison to a placebo chewing gum. Furthermore, a sodium bicarbonate-containing chewing gum significantly reduced the VSC levels in comparison to rinsing with water. Furthermore, eucalyptus-extract chewing gum showed significant reductions in both organoleptic scores and VSC when compared with a control chewing gum. Chewing gum containing sucrose was able to reduce the VSC levels, in comparison to xylitol and zinc citrate chewing gum, but only for 5 min. It was concluded that chewing gums containing probiotics Lactobaccilus, zinc acetate and magnolia bark extract, eucalyptus-extract, and AITC with zinc lactate may be suitable for halitosis management. However, the low number of included studies and the high heterogeneity among the selected studies may limit the clinical applications of these findings.

Guar gum as a promising starting material for diverse applications: A review.

PubMed

Thombare, Nandkishore; Jha, Usha; Mishra, Sumit; Siddiqui, M Z

2016-07-01

Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides. Copyright © 2016 Elsevier B.V. All rights reserved.

Grewia gum as a potential aqueous film coating agent. I: Some physicochemical characteristics of fractions of grewia gum

PubMed Central

Ogaji, Ikoni J.; Okafor, Ignatius S.; Hoag, Stephen W.

2013-01-01

Background: Grewia gum has received attention as a polymeric pharmaceutical excipient in the recent times, being employed as a suspending, film coating, mucoadhesive, and binding agent. The low aqueous solubility, however, has limited its characterization and application. Objective: The purpose of this study was to fractionate and evaluate some physicochemical properties of the gum. Materials and Methods: Aqueous dispersion of the gum was treated at 80°C for 30 min in the presence of sodium chloride and was subsequently fractionated by successively centrifuging it at 3445 rpm for 30 min. Skeletal density, solubility, particle size, and rheological as well as thermal characteristics of the fractions were evaluated. The 1H nuclear magnetic resonance (NMR) and near infrared (NIR) profiles of the fractions were also investigated. The solubility of the gum increased up to fourfold while the viscosity decreased from 244 to as low as70 cP at 40 rpm with some fractions. Results: Grewia gum and the fractions showed good thermal stability exhibiting no thermal events, but charred irreversibly at 297°C irrespective of the fraction. The molecular weight averages by weight and by number of the fractions were between 233,100 and 235,000. The 1H nuclear magnetic resonance (NMR) spectra showed broad peaks. The NMR and NIR spectra suggested the presence of –OH and –OCH3 functional groups in this gum. Conclusion: The fractionation improved solubility and facilitated further investigations on its characteristics that may have implication on its processing, application, and optimization as a potential pharmaceutical excipient. PMID:23559825

Atomization of coal water mixtures: evaluation of fuel nozzles and a cellulose gum simulant

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rosfjord, T.J.

1985-03-01

An experimental evaluation of four air-assist fuel nozzles has been conducted to determine atomization levels of coal-water mixture (CWM) fuels at operating conditions simulating a high pressure combustor. Two of the nozzles were commercial units marketed for use in atmospheric burners, while two nozzles were specially designed for CWM operation in a high pressure combustor. Sprays from all four injectors were characterized in tests performed over a range of liquid and air flowrates. Most of the tests were performed using a cellulose-gum water solution prepared to match the viscosity and drip characteristics of an available CWM. Atomization data acquired frommore » a limited test series using the CWM were found to be properly represented by the gum solution data. High levels of atomization (SMD about 10 micron) were achieved by two of the nozzles - one commercial unit and one special unit - at an assist airflow level corresponding to a nozzle air-fuel ratio between 0.6 - 0.8.« less

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.

PubMed

Numfon, Rakkhumkaew

2017-06-01

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

Viscosity of Dysphagia-Oriented Cold-Thickened Beverages: Effect of Setting Time at Refrigeration Temperature

ERIC Educational Resources Information Center

Kim, Sung-Gun; Yoo, Byoungseung

2015-01-01

Background: Although extensive literature is available on the viscosity of thickened beverages with food thickeners, no attempt has been made to study the effect of setting time on the viscosity of pudding-like cold-thickened beverages with xanthan gum (XG)-based thickeners by using a rheometer. In particular, it is of considerable practical…

Inhibition effect of Arabic gum and cellulose acetate coatings on aluminium in acid/base media

NASA Astrophysics Data System (ADS)

Alva, S.; Sundari, R.; Rahmatullah, A.; Wahyudi, H.

2018-03-01

Nowadays aluminium is broadly used for battery purpose due to its conductivity, non toxic and economic reasons. Arabic gum and cellulose acetate are used as potential inhibitors to hinder corrosion effect on aluminium plate immersed in a solution of hydrochloric acid or sodium hydroxide. This investigation has studied the corrosion rate in terms of different concentrations of acid or base media. The average inhibition efficiency in the interested concentration range of both HCl and NaOH (0.1 M – 3.0 M) for 1 × 1 cm2 aluminium (Al) plate coated by 20% Arabic gum (AG) and 5% cellulose acetate (CA) with each thickness of 0.5 mm is found to be higher than 90%. The electrochemical behavior of corrosion effect is examined by cyclic voltammetric performance with respect to HCl or NaOH media. This investigation is useful especially for the study of Arabic gum and cellulose acetate utilized as polymer inhibitor in strong corrosive media.

Impact of welan gum on tricalcium aluminate-gypsum hydration

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ma Lei, E-mail: malei198713@163.com; Zhao Qinglin, E-mail: zhaoqinglin@whut.edu.cn; Yao Chukang

The retarding effect of welan gum on tricalcium aluminate-gypsum hydration, as a partial system of ordinary Portland cement (OPC) hydration, was investigated with several methods. The tricalcium aluminate-gypsum hydration behavior in the presence or absence of welan gum was researched by field emission gun scanning electron microscopy, X-ray diffraction and zeta potential analysis. Meanwhile, we studied the surface electrochemical properties and adsorption characteristics of welan gum by utilizing a zeta potential analyzer and UV-VIS absorption spectrophotometer. By adding welan gum, the morphology change of ettringite and retardation of hydration stages in tricalcium aluminate-gypsum system was observed. Moreover, we detected themore » adsorption behavior and zeta potential inversion of tricalcium aluminate and ettringite, as well as a rapid decrease in the zeta potential of tricalcium aluminate-gypsum system. The reduction on nucleation rate of ettringite and hydration activity of C{sub 3}A was also demonstrated. Thus, through the adsorption effect, welan gum induces a retarding behavior in tricalcium aluminate-gypsum hydration. Highlights: Black-Right-Pointing-Pointer Adsorption characteristics of welan gum on C{sub 3}A and ettringite have been studied. Black-Right-Pointing-Pointer C{sub 3}A-gypsum hydration behavior and the hydration products are examined in L/S = 3. Black-Right-Pointing-Pointer Welan gum retards the process of C{sub 3}A-gypsum hydration. Black-Right-Pointing-Pointer The addition of welan gum changes the nucleation growth of ettringite.« less

Effect of polymer type on characterization and filtration performances of multi-walled carbon nanotubes (MWCNT)-COOH-based polymeric mixed matrix membranes.

PubMed

Sengur-Tasdemir, Reyhan; Mokkapati, Venkata R S S; Koseoglu-Imer, Derya Y; Koyuncu, Ismail

2018-05-01

Multi-walled carbon nanotubes (MWCNTs) can be used for the fabrication of mixed matrix polymeric membranes that can enhance filtration perfomances of the membranes by modifying membrane surface properties. In this study, detailed characterization and filtration performances of MWCNTs functionalized with COOH group, blended into polymeric flat-sheet membranes were investigated using different polymer types. Morphological characterization was carried out using atomic force microscopy, scanning electron microscopy and contact angle measurements. For filtration performance tests, protein, dextran, E. coli suspension, Xanthan Gum and real activated sludge solutions were used. Experimental data and analyses revealed that Polyethersulfone (PES) + MWCNT-COOH mixed matrix membranes have superior performance abilities compared to other tested membranes.

Anti-malarial effect of gum arabic

PubMed Central

2011-01-01

Background Gum Arabic (GA), a nonabsorbable nutrient from the exudate of Acacia senegal, exerts a powerful immunomodulatory effect on dendritic cells, antigen-presenting cells involved in the initiation of both innate and adaptive immunity. On the other hand GA degradation delivers short chain fatty acids, which in turn have been shown to foster the expression of foetal haemoglobin in erythrocytes. Increased levels of erythrocyte foetal haemoglobin are known to impede the intraerythrocytic growth of Plasmodium and thus confer some protection against malaria. The present study tested whether gum arabic may influence the clinical course of malaria. Methods Human erythrocytes were in vitro infected with Plasmodium falciparum in the absence and presence of butyrate and mice were in vivo infected with Plasmodium berghei ANKA by injecting parasitized murine erythrocytes (1 × 106) intraperitoneally. Half of the mice received gum arabic (10% in drinking water starting 10 days before the day of infection). Results According to the in vitro experiments butyrate significantly blunted parasitaemia only at concentrations much higher (3 mM) than those encountered in vivo following GA ingestion (<1 μM). According to the in vivo experiments the administration of gum arabic slightly but significantly decreased the parasitaemia and significantly extended the life span of infected mice. Discussion GA moderately influences the parasitaemia and survival of Plasmodium-infected mice. The underlying mechanism remained, however, elusive. Conclusions Gum arabic favourably influences the course of murine malaria. PMID:21599958

Masticatory performance alters stress relief effect of gum chewing.

PubMed

Nishigawa, Keisuke; Suzuki, Yoshitaka; Matsuka, Yoshizo

2015-10-01

We evaluated the effects of gum chewing on the response to psychological stress induced by a calculation task and investigated the relationship between this response and masticatory performance. Nineteen healthy adult volunteers without dental problems undertook the Uchida-Kraepelin (UK) test (30 min of reiterating additions of one-digit numbers). Before and immediately after the test, saliva samples were collected from the sublingual area of the participants. Three min after the UK test, the participants were made to chew flavorless gum for 3 min, and the final saliva samples were collected 10 min after the UK test. The experiment was performed without gum chewing on a different day. Masticatory performance was evaluated using color-changing chewing gum. Salivary CgA levels at immediately and 10 min after the UK test were compared with and without gum chewing condition. Two-way repeated measures analysis of variance revealed significant interaction between gum chewing condition and changes in CgA levels during post 10 min UK test period. A significant correlation was found between changes in CgA levels and masticatory performance in all participants. Our results indicate that gum chewing may relieve stress responses; however, high masticatory performance is required to achieve this effect. Copyright © 2015 Japan Prosthodontic Society. Published by Elsevier Ltd. All rights reserved.

Single-Dose and Multiple-Dose Pharmacokinetics of Nicotine 6 mg Gum.

PubMed

Hansson, Anna; Rasmussen, Thomas; Kraiczi, Holger

2017-04-01

Under-dosing is a recognized problem with current nicotine replacement therapy (NRT). Therefore, a new 6mg nicotine gum has been developed. To compare the nicotine uptake from the 6mg gum versus currently available NRT products, two pharmacokinetic studies were performed. In one randomized crossover study, 44 healthy adult smokers received single doses of 6, 4, and 2mg nicotine gum, and 4mg nicotine lozenge on separate occasions. In a separate randomized crossover multiple-dose study over 11 hours, 50 healthy adult smokers received one 6mg gum every hour and 90 minutes, respectively, one 4mg gum every hour, and one 4mg lozenge every hour. In both studies, blood samples were collected over 12 hours to determine single-dose and multiple-dose pharmacokinetic variables. In the single-dose study, the amount of nicotine released from the 2, 4, and 6mg gums (1.44, 3.36, and 4.94mg) as well as the resulting maximum concentration and area under the curve (5.9, 10.1, and 13.8ng/mL, and 17.1, 30.7, 46.2ng/mL × h, respectively) increased with dose. The maximum concentration and area under the curve of the 6mg gum were 44% and 30% greater, respectively, than those for 4mg lozenge. Upon hourly administration, the steady-state average plasma nicotine concentration with 6mg gum (37.4ng/mL) was significantly higher than those for 4mg lozenge (28.3ng/mL) and 4mg gum (27.1ng/mL). Nicotine delivery via the 6mg gum results in higher plasma nicotine concentrations after a single dose and at steady state than with currently available oral NRT. Under-dosing is a recognized problem with current NRT. Therefore, a new 6mg nicotine gum has been developed. Our studies show that upon single-dose and multiple-dose administration, the 6mg gum releases and delivers more nicotine to the systemic circulation than 2mg gum, 4mg gum, and 4mg lozenge. Thus, each 6mg nicotine gum provides a higher degree of nicotine substitution and/or lasts for a longer period of time than currently available nicotine

The effect of guar gum on carbohydrate-, fat- and protein-stimulated gut hormone secretion: modification of postprandial gastric inhibitory polypeptide and gastrin responses.

PubMed

Morgan, L M; Tredger, J A; Madden, A; Kwasowski, P; Marks, V

1985-05-01

The effect of incorporating guar gum into predominantly single-component meals of carbohydrate, fat or protein on liquid gastric emptying and on the secretion of gastric inhibitory polypeptide (GIP), gastrin and motilin, was studied in healthy human volunteers. Volunteers were given either 80 ml Hycal (carbohydrate meal), 150 g cooked lean minced beef (protein meal) or 200 ml double cream (fat meal) either with or without 5 or 6 g guar gum. Liquid gastric emptying was monitored in the fat and protein meals by taking 1.5 g paracetamol, consumed in water, with the meals and monitoring its appearance in circulation. Postprandial insulin and GIP levels were both significantly reduced by addition of guar gum to the carbohydrate meal. Postprandial GIP secretion was also reduced by addition of guar gum to the protein meal, but protein-stimulated gastrin secretion was enhanced by guar gum. There was a significant negative correlation between peak circulating gastrin levels and the corresponding GIP levels. Postprandial GIP secretion and plasma motilin levels were unaffected by addition of guar gum to the fat meal. 5 and 10 g guar gum/l solutions in water possessed buffering capacities between pH 2.75 and 5.5. Guar gum at 5 g/l caused no detectable change in liquid gastric-emptying time. The observed augmentation of gastrin secretion by guar gum following a protein meal could be due either to the buffering capacity of guar gum or to the attenuation of GIP secretion. It is possible that the chronic use of guar gum could be associated with changes in gastric acid secretion.

Formulation and evaluation of different floating tablets containing metronidazole to target stomach.

PubMed

Loh, Zhiao C; Elkordy, Amal A

2015-01-01

The purpose of this study is to formulate and develop tablets dosage form containing Metronidazole which has swelling and floating properties as a gastroretentive controlled-release drug delivery system to improve drug bioavailability. Fifteen different formulations of effervescence-forming floating systems were designed using HPMC K15M, xanthan gum, co-povidone, Eudragit® RL PO, pluronic® F-127 and/or polypropylene foam powder as swelling agents and sodium bicarbonate with/ without citric acid as gas-forming agents at different compositions. Six out of these 15 formulations which have satisfactory tablet floating behaviour were further studied with the incorporation of Metronidazole. The tablets were evaluated based on tablet physicochemical properties, floating behaviour, swelling ability and drug dissolution studies which were carried out using 0.1M HCl at 37°C for 8 hours. Furthermore, evaluation of the powder mixtures using Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC) and scanning electron microscope (SEM) were investigated. Most of the tablets show good physicochemical properties except for F11 which contains pluronic® F-127 as its release-retarding matrix-forming polymer. Other formulations show high swelling capacity, ability to float for at least 8 hours in vitro and have sustained drug release characteristics. Data obtained indicated that F3 which contains HPMC (12.5%w/w), xanthan gum (25%w/w), co-povidone (12.5%w/w) and sodium bicarbonate (31.7%w/w) is a suitable formulation with short floating lag time, good floating behaviour and sustained drug release for at least 8 hours in vitro with a zero order kinetic. Combinations of HPMC K15M and xanthan gum as swelling agents show synergistic effect in retarding drug release and are suitable in providing the most sustained drug release system.

Design, formulation and evaluation of green tea chewing gum

PubMed Central

Aslani, Abolfazl; Ghannadi, Alireza; Khalafi, Zeinab

2014-01-01

Background: The main purpose of this study is to design, formulate and evaluate the green tea gums with a suitable taste and quality in order to produce an anti-oxidant chewing gum. Materials and Methods: Fresh green tea leaves obtained from Northern Iran for extraction. Maceration is the extraction method that is used in this study. The contents of caffeine, catechin and flavonoids of the hydro alcoholic extract were measured. Various formulations of the 120 mg green tea extract chewing gums with different sweeteners, flavoring agents and various gum bases were prepared afterward release pattern, content uniformity, organoleptic results and other properties were characterized. Results: The contents of caffeine, catechin and flavonoid of the hydro alcoholic extraction were 207.32 mg/g, 130.00 mg/g and 200.82 mg/g, respectively. Release pattern of green tea chewing gum with different gum base ratios and various sweeteners in phosphate buffer were prepared. A total of 60 persons who were 20-30 years of age, participated in our panel test for organoleptic properties such as taste, stiffness, stickiness, etc., Acceptable gum was the one with the same ratio of the used rubber bases. Cinnamon selected as the preferred taste by volunteers. Combination of aspartame, sugar and maltitol has appropriate taste. The effect of various sweetener on release pattern was negligible, on the other hand rubber bases ratio variation, changed the release pattern obviously. Conclusion: The green tea chewing gum with sugar, maltitol and aspartame sweeteners and cinnamon flavor, using the same rubber bases ratio may be a desirable antioxidant product. PMID:25161989

Grafting of vinyl acetate-ethylacrylate binary monomer mixture onto guar gum.

PubMed

Singh, Vandana; Singh, Angela; Joshi, Sneha; Malviya, Tulika

2016-03-01

Present article reports on guar gum (GG) functionalization through graftcopolymerization of vinylacetate (VAC) and ethylacrylate (EA) from their binary mixtures. The potassium persulfate/ascorbic acid (KPS/AA) redox initiator system has been used for the binary grafting under the previously optimized conditions for VAC grafting at guar gum. The concentration of ascorbic acid (AA), persulfate (KPS), and grafting temperature were varied to optimize the binary grafting. A preliminary investigation revealed that the copolymer has excellent ability to capture Hg(II) from aqueous solution. It was observed that the optimum % grafting sample (CP3) was best at Hg(II) adsorption. CP3 and mercury loaded CP3 (CP3-Hg) have been extensively characterized using Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM), and Thermo gravimetric analysis (TGA) and a plausible mechanism for the grafting has been proposed. Copyright © 2015 Elsevier B.V. All rights reserved.

Evaluation of Gum of Moringa oleifera as a Binder and Release Retardant in Tablet Formulation

PubMed Central

Panda, D. S.; Choudhury, N. S. K.; Yedukondalu, M.; Si, S.; Gupta, R.

2008-01-01

The present study was undertaken to find out the potential of gum from Moringa oleifera to act as a binder and release retardant in tablet formulations. The effect of calcium sulphate dihydrate (water insoluble) and lactose (water soluble) diluent on the release of propranolol hydrochloride was studied. The DSC thermograms of drug, gum and mixture of gum/drug indicated no chemical interaction. Tablets (F1, F2, F3, and F4) were prepared containing calcium sulphate dihydrate as diluent, propranolol hydrochloride as model drug using 10%, 8%, 6% and 4% w/v of gum solution as binder. Magnesium stearate was used as lubricant. Physical and technological properties of granules and tablets like flow rate, Carr index, Hausner ratio, angle of repose, hardness, friability and disintegration time were determined and found to be satisfactory. Tablets were prepared by wet granulation method containing calcium sulphate dihydrate as excipient, propranolol hydrochloride as model drug using 10%, 20% and 30% of gum as release retardant, magnesium stearate was used as lubricant. Similarly tablets were prepared replacing lactose with calcium sulphate dihydrate. Despite of the widely varying physico-chemical characteristics of the excipients, the drug release profiles were found to be similar. The drug release increased with increasing proportions of the excipient and decreased proportion of the gum irrespective of the solubility characteristics of the excipient. The values of release exponent ‘n’ are between 0.37 and 0.54. This implies that the release mechanism is Fickian. There is no evidence that the dissolution or erosion of the excipient has got any effect on the release of the drug. The t50% values for tablets containing calcium sulphate dihydrate were on an average 10%-15% longer than the tablets containing lactose as excipient. These relatively small differences in t50% values suggest that the nature of excipient used appeared to play a minor role in regulating the release

Guar gum: processing, properties and food applications-A Review.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, Bhupendar Singh

2014-03-01

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

COUPLING THE ALKALINE-SURFACTANT-POLYMER TECHNOLOGY AND THE GELATION TECHNOLOGY TO MAXIMIZE OIL PRODUCTION

DOE Office of Scientific and Technical Information (OSTI.GOV)

Malcolm Pitts; Jie Qi; Dan Wilson

2005-04-01

Gelation technologies have been developed to provide more efficient vertical sweep efficiencies for flooding naturally fractured oil reservoirs or more efficient areal sweep efficiency for those with high permeability contrast ''thief zones''. The field proven alkaline-surfactant-polymer technology economically recovers 15% to 25% OOIP more oil than waterflooding from swept pore space of an oil reservoir. However, alkaline-surfactant-polymer technology is not amenable to naturally fractured reservoirs or those with thief zones because much of injected solution bypasses target pore space containing oil. This work investigates whether combining these two technologies could broaden applicability of alkaline-surfactant-polymer flooding into these reservoirs. A priormore » fluid-fluid report discussed interaction of different gel chemical compositions and alkaline-surfactant-polymer solutions. Gel solutions under dynamic conditions of linear corefloods showed similar stability to alkaline-surfactant-polymer solutions as in the fluid-fluid analyses. Aluminum-polyacrylamide, flowing gels are not stable to alkaline-surfactant-polymer solutions of either pH 10.5 or 12.9. Chromium acetate-polyacrylamide flowing and rigid flowing gels are stable to subsequent alkaline-surfactant-polymer solution injection. Rigid flowing chromium acetate-polyacrylamide gels maintained permeability reduction better than flowing chromium acetate-polyacrylamide gels. Silicate-polyacrylamide gels are not stable with subsequent injection of either a pH 10.5 or a 12.9 alkaline-surfactant-polymer solution. Chromium acetate-xanthan gum rigid gels are not stable to subsequent alkaline-surfactant-polymer solution injection. Resorcinol-formaldehyde gels were stable to subsequent alkaline-surfactant-polymer solution injection. When evaluated in a dual core configuration, injected fluid flows into the core with the greatest effective permeability to the injected fluid. The same gel stability trends to

Production and characterization of cosmetic nanoemulsions containing Opuntia ficus-indica (L.) mill extract as moisturizing agent.

PubMed

Ribeiro, Renato Cesar de Azevedo; Barreto, Stella Maria de Andrade Gomes; Ostrosky, Elissa Aarantes; da Rocha-Filho, Pedro Alves; Veríssimo, Lourena Mafra; Ferrari, Márcio

2015-02-02

This study aimed to produce and characterize an oil in water (O/W) nanoemulsion containing Opuntia ficus-indica (L.) Mill hydroglycolic extract, as well as evaluate its preliminary and accelerated thermal stability and moisturizing efficacy. The formulations containing 0.5% of xanthan gum (FX) and 0.5% of xanthan gum and 1% of Opuntia ficus-indica MILL extract (FXE) were white, homogeneus and fluid in aspect. Both formulations were stable during preliminary and accelerated stability tests. FX and FXE presented a pH compatible to skin pH (4.5-6.0); droplet size varying from 92.2 to 233.6 nm; a polydispersion index (PDI) around 0.200 and a zeta potential from -26.71 to -47.01 mV. FXE was able to increase the water content of the stratum corneum for 5 h after application on the forearm. The O/W nanoemulsions containing 1% of Opuntia ficus-indica (L.) Mill extract presented suitable stability for at least for 60 days. Besides, this formulation was able to increase the water content of stratum corneum, showing its moisturizing efficacy.

Biodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Properties

PubMed Central

Filho, José Francisco Lopes

2015-01-01

Summary The effect of adding a hydrocolloid on the structural, mechanical and barrier properties of zein-based blend films is evaluated. Zein-oleic acid blend film with added xanthan gum (Z-OA-XG) showed higher water solubility (13.09%) and opacity (8.49 AU/mm) than zein-oleic acid (Z-OA) film (10.80% and 5.19 AU/mm, respectively). Furthermore, Z-OA film had greater flexibility with lower Young’s Modulus (YM=5.02 MPa) and higher elongation at break (η=10.62%); nonetheless, it was less resistant to tension (tensile strength σ=8.5 MPa) than Z-OA-XG film, which showed YM, η and σ of 6.38 MPa, 6.66% and 10.485 MPa, respectively. Both films had glossy and homogeneous structure with comparable water vapour and oxygen barrier properties around 4.39·10–11 and 1.82·10–13 g/(Pa·s·m), respectively. Based on that, xanthan gum structure influenced mainly mechanical and light barrier properties of zein-oleic acid blend films. PMID:27904368

Gum chewing affects academic performance in adolescents

USDA-ARS?s Scientific Manuscript database

Chewing gum may have an impact on improved memory during specific tasks of recognition and sustained attention. Research objective was to determine the effect of gum chewing on standardized test scores and math class grades of eighth grade students. Four math classes, 108 students, were randomized i...

The development of a new corn fiber gum isolation process that preserves its functional components

USDA-ARS?s Scientific Manuscript database

Corn fiber gum (CFG) is a hemicellulose (arabinoxylan)-enriched fraction obtained by the extraction of corn bran/fiber using a mild alkaline hydrogen peroxide process. The unique polysaccharide, CFG, with its low solution viscosity has been proposed as a stabilizer for oil-in-water emulsions. We ha...

In situ effect of CPP-ACP chewing gum upon erosive enamel loss.

PubMed

Alencar, Catarina Ribeiro Barros de; Oliveira, Gabriela Cristina de; Magalhães, Ana Carolina; Buzalaf, Marília Afonso Rabelo; Machado, Maria Aparecida de Andrade Moreira; Honório, Heitor Marques; Rios, Daniela

2017-01-01

This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI - Sugar free chewing gum with CPP-ACP; GII - Conventional sugar free chewing gum; and GIII - No chewing gum (control). Erosive challenge was extraorally performed by immersion of the enamel blocks in cola drink (5 min, 4x/day). After each challenge, in groups CPP and No CPP, volunteers chewed one unit of the corresponding chewing gum for 30 minutes. Quantitative analysis of enamel loss was performed by profilometry (µm). Data were analyzed by Repeated-Measures ANOVA and Tukey's test (p<0.05). The use of chewing gum (CPP and No CPP) resulted in lower erosive enamel loss compared with the control group (p<0.05). CPP-ACP chewing gum (CPP) did not improve the protection against erosive enamel loss compared with conventional chewing gum (No CPP) (p>0.05). The CPP-ACP chewing gum was not able to enhance the anti-erosive effect of conventional chewing gum against enamel loss.

Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis).

PubMed

Mahfoudhi, N; Chouaibi, M; Donsì, F; Ferrari, G; Hamdi, S

2012-06-01

The physicochemical components and functional properties of the gum exudates from the trunk of the almond tree (Prunus dulcis) have been investigated, along with the emulsification and foaming properties. The gum exudates are composed on dry weight basis by 2.45% of proteins, 0.85% of fats and 92.36% of carbohydrates. The latter consist of arabinose, xylitol, galactose and uronic acid (46.8 : 10.9 : 35.5 : 6.0 mass ratio) with traces of rhamnose, mannose and glucose. Moreover, gum exudates are rich in minerals, such as sodium, potassium, magnesium, calcium and iron. The emulsifying capacity was studied for a 20% w/w olive oil in water emulsion as a function of gum concentration (from 3% to 12% w/w in the aqueous phase) as well as pH levels (from 3.0 to 10.0). The most stable and homogeneous emulsion was prepared with an 8% w/w aqueous almond gum solution at a pH between 5.0 and 8.0. In particular, for the same formulation, the emulsion processed by high pressure homogenization (5 passes at 200 MPa) resulted to be extremely stable under accelerated ageing, exhibiting no significant change in droplet size distribution for 14 days at 55 °C. All the tested systems exhibited an extremely low foaming capacity.

Genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate as a pH-sensitive delivery system and microstructure characterization.

PubMed

Huang, Guo-Qing; Cheng, Ling-Yun; Xiao, Jun-Xia; Wang, Shi-Qing; Han, Xiao-Na

2016-08-01

The possibility of genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate as a pH-sensitive delivery vehicle was investigated. O-carboxymethyl chitosan-gum Arabic coacervates separated in pH 3.0, 4.5, and 6.0 were crosslinked by genipin for different durations and the crosslinked products were subjected to crosslinking degree, swelling behavior, bovine serum albumin release profile, and microstructure characterization. Genipin-crosslinking greatly improved the stability of the coacervates against the simulated gastric solution and created certain pH-sensitivity. The coacervates displayed higher swelling ratios in the simulated gastric solution than in the simulated intestine and colon solutions; meanwhile, the coacervates prepared in pH 4.5 and 6.0 swelled more severely than the complex separated in pH 3.0. Nevertheless, the bovine serum albumin release in the simulated gastric solution from the microcapsules prepared in pH 6.0 was much lower than those prepared in pH 4.5 and 3.0, whose cumulative release percentages in the three simulated solutions were 17.14%, 55.23%, and 79.79%, respectively, in crosslinking duration 2 h. X-ray diffraction, scanning electron microscopy, and transmission electron microscopy analysis revealed that genipin-crosslinking improved the regularity and compactness of coacervate structure, whereas confocal laser scanning microscopy observation indicated that O-carboxymethyl chitosan content was possibly the major reason for the different swelling and bovine serum albumin release behavior of the coacervates. It was concluded that the genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate was a potential intestine-targeted delivery system and its delivery performance could be tailored by varying the crosslinking degree and coacervation acidity. © The Author(s) 2016.

The appearance of the Gum nebula

NASA Technical Reports Server (NTRS)

Bok, B. J.

1971-01-01

The dimensions of the Gum nebula complex appear to be overestimated. The distance of 460 parsecs to the central pulsar is rather on the large side, and likely contributions from gamma Velorum and zeta Puppis were underestimated. The multiorigin character of the Gum nebula is reaffirmed. The parts produced by traditional ultraviolet thermal radiation and by processes directly related to the supernova outburst must be defined.

Occurrence of gum spots in black cherry after partial harvest cutting

Treesearch

Charles O. Rexrode; H. Clay Smith; H. Clay Smith

1990-01-01

Bark beetles, primarily the bark beetle Phlosotribus liminori (Harris), are the major cause of gum spots in sawtimber-size black cherry Prunus serotina Ehrh. Approximately 90 percent of all gum spots in the bole sections are caused by bark beetles. Gum spots were studied in 95 black cherry trees near Parsons, West Virginia. Over 50 percent of the bark beetle-caused gum...

Synthesis of oxidized guar gum by dry method and its application in reactive dye printing.

PubMed

Gong, Honghong; Liu, Mingzhu; Zhang, Bing; Cui, Dapeng; Gao, Chunmei; Ni, Boli; Chen, Jiucun

2011-12-01

The aim of this study was to prepare oxidized guar gum with a simple dry method, basing on guar gum, hydrogen peroxide and a small amount of solvent. To obtain a product with suitable viscosity for reactive dye printing, the effects of various factors such as the amount of oxidant and solvent, reaction temperature and time were studied with respect to the viscosity of reaction products. The product was characterized by Fourier transform infrared spectroscopy, size exclusion chromatography, scanning electron microscopy and differential scanning calorimetry. The hydrated rate of guar gum and oxidized guar gum was estimated through measuring the required time when their solutions (1%, w/v) reached the maximum viscosity. The effects of the salt concentration and pH on viscosity of the resultant product were studied. The mixed paste containing oxidized guar gum and carboxymethyl starch was prepared and its viscosity was determined by the viscometer. The rheological property of the mixed paste was appraised by the printing viscosity index. In addition, the applied effect of mixed paste in reactive dye printing was examined by assessing the fabric stiffness, color yield and sharp edge to the printed image in comparison with sodium alginate. And the results indicated that the mixed paste could partially replace sodium alginate as thickener in reactive dye printing. The study also showed that the method was low cost and eco-friendly and the product would have an extensive application in reactive dye printing. Copyright © 2011 Elsevier B.V. All rights reserved.

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

Rapid screening of guar gum using portable Raman spectral identification methods.

PubMed

Srivastava, Hirsch K; Wolfgang, Steven; Rodriguez, Jason D

2016-01-25

Guar gum is a well-known inactive ingredient (excipient) used in a variety of oral pharmaceutical dosage forms as a thickener and stabilizer of suspensions and as a binder of powders. It is also widely used as a food ingredient in which case alternatives with similar properties, including chemically similar gums, are readily available. Recent supply shortages and price fluctuations have caused guar gum to come under increasing scrutiny for possible adulteration by substitution of cheaper alternatives. One way that the U.S. FDA is attempting to screen pharmaceutical ingredients at risk for adulteration or substitution is through field-deployable spectroscopic screening. Here we report a comprehensive approach to evaluate two field-deployable Raman methods--spectral correlation and principal component analysis--to differentiate guar gum from other gums. We report a comparison of the sensitivity of the spectroscopic screening methods with current compendial identification tests. The ability of the spectroscopic methods to perform unambiguous identification of guar gum compared to other gums makes them an enhanced surveillance alternative to the current compendial identification tests, which are largely subjective in nature. Our findings indicate that Raman spectral identification methods perform better than compendial identification methods and are able to distinguish guar gum from other gums with 100% accuracy for samples tested by spectral correlation and principal component analysis. Published by Elsevier B.V.

Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis.

PubMed

Dong, Die; Hua, Yufei

2016-11-01

The interaction between glycinin and anionic polysaccharides has gained considerable attention recently because of its scientific impact on the stability of acid soymilk systems. In this study, the formation of glycinin/gum arabic complexes driven by electrostatic interactions was investigated. Turbidity titrations at different glycinin/gum arabic ratios were conducted and critical pH values (pH φ1 ) where insoluble complexes began forming were determined firstly. The corresponding pH φ1 values at glycinin/gum arabic ratios of 1:4, 1:2, 1:1, 2:1, 4:1 and 8:1 were 2.85, 3.25, 3.70, 4.40, 4.85 and 5.35, respectively. Afterwards, electromobilities for glycinin and gum arabic at the pH values between 4.1 and 2.6 were measured, and charge densities (ZN) for glycinin and gum arabic were calculated based on the soft particle analysis theory. Further analysis indicated that the product of glycinin/gum arabic ratio (ρ) and ZN ratio of glycinin/gum arabic was approximate 1 at any pH φ1 values. It was revealed that charge neutralization was achieved when glycinin/gum arabic insoluble complexes began forming. NaCl displayed multiple effects on glycinin/gum arabic complex formation according to turbidity and compositional analysis. The present study could provide basic guidance in acid soymilk designing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of caffeine in chewing gum on mood and attention.

PubMed

Smith, Andrew

2009-04-01

Recent research has shown that even small doses (<40mg) of caffeine can improve alertness and increase performance efficiency on attention tasks. Previous studies have given the caffeine in a variety of beverages or in capsules and it was of interest to see whether similar effects could be observed when the caffeine was given in gum. In addition, chewing gum has been shown to have behavioural effects and the present study extended our knowledge of this topic. To compare the effects of caffeinated gum (40 mg), placebo gum and no gum conditions on mood and attention. A double blind placebo controlled study was conducted with volunteers being randomly assigned to one of the three conditions. Baseline measures of mood and attention were taken prior to chewing and a test session was then conducted. One hundred and eighteen young adults participated in the study. Caffeinated gum was associated with a more positive mood and better performance on tasks requiring sustained attention. The caffeine improved the speed of encoding of new information which is consistent with previous findings. Chewing placebo gum was also found to be associated with more positive mood, both shortly after chewing and at the end of the study. The implications of the present study are that chewing caffeinated gum has been shown to improve performance efficiency and mood by its alerting and energising effects. The profile of caffeine effects is what one would predict from the existing caffeine literature and such effects may be extremely beneficial in real-life situations. Prior chewing of placebo gum was associated with a more positive mood and this also confirms previous findings.

PELLETS AND PELLETIZATION: EMERGING TRENDS IN THE PHARMA INDUSTRY.

PubMed

Zaman, Muhammad; Saeed-Ul-Hassan, Syed; Sarfraz, Rai Muhammad; Batool, Nighat; Qureshi, Muhammad Junaid; Akram, Muhammad Abdullah; Munir, Saiqa; Danish, Zeeshan

2016-11-01

The present time is considered as an era of advancements in drug delivery systems. Different novel approaches are under investigation that range from uniparticulate to multi particulate system, macro to micro and nano particulate systems. Pelletization is one of the novel drug delivery technique that provides an effective way to deliver the drug in modified pattern. It is advantageous in providing site specific delivery of the drug. Drugs with unpleasant taste, poor bioavailability and short biological half-life can be delivered efficiently through pellets. Their reduced size makes them more valuable as compared to the conventional drug deliv- ery system. Different techniques are used to fabricate the pellets such as extrusion and spheronization, hot melt extrusion, powder layering, suspension or solution layering, freeze pelletization and pelletization by direct compression method. Various natural polymers including xanthan gum, guar gum, tragacanth and gum acacia, semisynthetic polymers like cellulose derivatives, synthetic polymers like derivatives of acrylamides, can be used in pellets formulation. Information provided in this review is collected from various national and intemational research articles, review articles and literature available in the books. The purpose of the current review is to discuss pellets, their characterizations, different techniques of pelletization and the polymers with potential of being suitable for pellets formulation.

Chewing Gum: Cognitive Performance, Mood, Well-Being, and Associated Physiology

PubMed Central

Allen, Andrew P.; Smith, Andrew P.

2015-01-01

Recent evidence has indicated that chewing gum can enhance attention, as well as promoting well-being and work performance. Four studies (two experiments and two intervention studies) examined the robustness of and mechanisms for these effects. Study 1 investigated the acute effect of gum on mood in the absence of task performance. Study 2 examined the effect of rate and force of chewing on mood and attention performance. Study 3 assessed the effects of chewing gum during one working day on well-being and performance, as well as postwork mood and cognitive performance. In Study 4, performance and well-being were reported throughout the workday and at the end of the day, and heart rate and cortisol were measured. Under experimental conditions, gum was associated with higher alertness regardless of whether performance tasks were completed and altered sustained attention. Rate of chewing and subjective force of chewing did not alter mood but had some limited effects on attention. Chewing gum during the workday was associated with higher productivity and fewer cognitive problems, raised cortisol levels in the morning, and did not affect heart rate. The results emphasise that chewing gum can attenuate reductions in alertness, suggesting that chewing gum enhances worker performance. PMID:26075253

Application of high-pressure homogenization on gums.

PubMed

Belmiro, Ricardo Henrique; Tribst, Alline Artigiani Lima; Cristianini, Marcelo

2018-04-01

High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Encapsulation of lead from hazardous CRT glass wastes using biopolymer cross-linked concrete systems.

PubMed

Kim, Daeik; Quinlan, Michael; Yen, Teh Fu

2009-01-01

Discarded computer monitors and television sets are identified as hazardous materials due to the high content of lead in their cathode ray tubes (CRTs). Over 98% of lead is found in CRT glass. More than 75% of obsolete electronics including TV and CRT monitors are in storage because appropriate e-waste management and remediation technologies are insufficient. Already an e-waste tsunami is starting to roll across the US and the whole world. Thus, a new technology was developed as an alternative to current disposal methods; this method uses a concrete composite crosslinked with minute amounts of biopolymers and a crosslinking agent. Commercially available microbial biopolymers of xanthan gum and guar gum were used to encapsulate CRT wastes, reducing Pb leachability as measured by standard USEPA methods. In this investigation, the synergistic effect of the crosslinking reaction was observed through blending two different biopolymers or adding a crosslinking agent in biopolymer solution. This CRT-biopolymer-concrete (CBC) composite showed higher compressive strength than the standard concrete and a considerable decrease in lead leachability.

Encapsulation of lead from hazardous CRT glass wastes using biopolymer cross-linked concrete systems

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kim, Daeik; Quinlan, Michael; Yen, Teh Fu

2009-01-15

Discarded computer monitors and television sets are identified as hazardous materials due to the high content of lead in their cathode ray tubes (CRTs). Over 98% of lead is found in CRT glass. More than 75% of obsolete electronics including TV and CRT monitors are in storage because appropriate e-waste management and remediation technologies are insufficient. Already an e-waste tsunami is starting to roll across the US and the whole world. Thus, a new technology was developed as an alternative to current disposal methods; this method uses a concrete composite crosslinked with minute amounts of biopolymers and a crosslinking agent.more » Commercially available microbial biopolymers of xanthan gum and guar gum were used to encapsulate CRT wastes, reducing Pb leachability as measured by standard USEPA methods. In this investigation, the synergistic effect of the crosslinking reaction was observed through blending two different biopolymers or adding a crosslinking agent in biopolymer solution. This CRT-biopolymer-concrete (CBC) composite showed higher compressive strength than the standard concrete and a considerable decrease in lead leachability.« less

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

2012-09-01

Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Chewing gum modifies state anxiety and alertness under conditions of social stress.

PubMed

Sketchley-Kaye, Kathryn; Jenks, Rebecca; Miles, Christopher; Johnson, Andrew J

2011-11-01

The finding that chewing gum can moderate state anxiety under conditions of acute stress has proved difficult to replicate. The present study examines the extent to which chewing gum can moderate state anxiety under conditions of acute social stress. In a between-participants design, 36 participants completed a task comprising a mock job interview (a variation on the Trier Social Stress Task, which included a mental arithmetic component) while either chewing gum or without chewing gum. Self-rated measures of mood and anxiety were taken at baseline, after a 10-minute presentation preparation stage, after the 10-minute presentation, and following a 5-minute recovery stage. Post-presentation measures reflected increased state anxiety and decreased self-rated calmness and contentedness. Chewing gum attenuated the rise in state anxiety while increasing self-rated alertness. Chewing gum did not affect contentedness or calmness. The findings indicate that chewing gum can act to reduce anxiety under conditions of acute social stress: a finding consistent with Scholey et al. Furthermore, the data add to the growing body of literature demonstrating that chewing gum can increase alertness.

Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

PubMed

Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

2012-01-01

Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P < 0.001). The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1-3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

Compatibility of chewing gum excipients with the amino acid L-cysteine and stability of the active substance in directly compressed chewing gum formulation.

PubMed

Kartal, Alma; Björkqvist, Mikko; Lehto, Vesa-Pekka; Juppo, Anne Mari; Marvola, Martti; Sivén, Mia

2008-09-01

Using L-cysteine chewing gum to eliminate carcinogenic acetaldehyde in the mouth during smoking has recently been introduced. Besides its efficacy, optimal properties of the gum include stability of the formulation. However, only a limited number of studies exist on the compatibility of chewing gum excipients and stability of gum formulations. In this study we used the solid-state stability method, Fourier transform infrared spectroscopy and isothermal microcalorimetry to investigate the interactions between L-cysteine (as a free base or as a salt) and excipients commonly used in gum. These excipients include xylitol, sorbitol, magnesium stearate, Pharmagum S, Every T Toco and Smily 2 Toco. The influence of temperature and relative humidity during a three-month storage period on gum formulation was also studied. Cysteine alone was stable at 25 degrees C/60% RH and 45 degrees C/75% RH whether stored in open or closed glass ambers. As a component of binary mixtures, cysteine base remained stable at lower temperature and humidity but the salt form was incompatible with all the studied excipients. The results obtained with the different methods corresponded with each other. At high temperature and humidity, excipient incompatibility with both forms of cysteine was obvious. Such sensitivity to heat and humidity during storage was also seen in studies on gum formulations. It was also found that cysteine is sensitive to high pressure and increase in temperature induced by compression. The results suggest that the final product should be well protected from temperature and humidity and, for example, cooling process before compression should be considered.

Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

PubMed

Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

2017-12-01

Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Gum and deposit formation from jet turbine and diesel fuels

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mayo, F.R.; Lan, B.Y.

1983-09-01

The present paper describes measurements of rates of oxidation and soluble gum formation in both pure hydrocarbons and in mixed hydrocarbon fuels. Some patterns which appear can be explained on the basis of what is known about co-oxidation of hydrocarbon mixtures. The oxidations were conducted in an oil bath at 130/sup 0/C. Gum formation is closely associated with oxidation. The compounds that copolymerize with oxygen to produce polyperoxides require the least amount of oxygen to yield a mg of gum; among other pure hydrocarbons and fuels, the rates of gum formation and oxygen absorption decrease together. The most useful approachmore » to understanding and reducing gum and deposit formation will come through understanding the effects of condensed aromatic and heterocyclic compounds on the oxidation rates of fuels. 4 figures. 4 tables.« less

In situ effect of CPP-ACP chewing gum upon erosive enamel loss

PubMed Central

de ALENCAR, Catarina Ribeiro Barros; de OLIVEIRA, Gabriela Cristina; MAGALHÃES, Ana Carolina; BUZALAF, Marília Afonso Rabelo; MACHADO, Maria Aparecida de Andrade Moreira; HONÓRIO, Heitor Marques; RIOS, Daniela

2017-01-01

Abstract Casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) is able to increase salivary calcium and phosphate levels at an acidic pH. Previous studies demonstrated that a CPP-ACP chewing gum was able to enhance the re-hardening of erosion lesions, but could not diminish enamel hardness loss. Therefore, there is no consensus regarding the effectiveness of CPP-ACP on dental erosion. Objective This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI – Sugar free chewing gum with CPP-ACP; GII – Conventional sugar free chewing gum; and GIII – No chewing gum (control). Erosive challenge was extraorally performed by immersion of the enamel blocks in cola drink (5 min, 4x/day). After each challenge, in groups CPP and No CPP, volunteers chewed one unit of the corresponding chewing gum for 30 minutes. Quantitative analysis of enamel loss was performed by profilometry (µm). Data were analyzed by Repeated-Measures ANOVA and Tukey’s test (p<0.05). Results The use of chewing gum (CPP and No CPP) resulted in lower erosive enamel loss compared with the control group (p<0.05). CPP-ACP chewing gum (CPP) did not improve the protection against erosive enamel loss compared with conventional chewing gum (No CPP) (p>0.05). Conclusion The CPP-ACP chewing gum was not able to enhance the anti-erosive effect of conventional chewing gum against enamel loss. PMID:28678944

Fast electric control of the droplet size in a microfluidic T-junction droplet generator

NASA Astrophysics Data System (ADS)

Shojaeian, Mostafa; Hardt, Steffen

2018-05-01

The effect of DC electric fields on the generation of droplets of water and xanthan gum solutions in sunflower oil at a microfluidic T-junction is experimentally studied. The electric field leads to a significant reduction of the droplet diameter, by about a factor of 2 in the case of water droplets. The droplet size can be tuned by varying the electric field strength, an effect that can be employed to produce a stream of droplets with a tailor-made size sequence. Compared to the case of purely hydrodynamic droplet production without electric fields, the electric control has about the same effect on the droplet size if the electric stress at the liquid/liquid interface is the same as the hydrodynamic stress.

Experimental investigation of the flow dynamics and rheology of complex fluids in pipe flow by hybrid multi-scale velocimetry

NASA Astrophysics Data System (ADS)

Haavisto, Sanna; Cardona, Maria J.; Salmela, Juha; Powell, Robert L.; McCarthy, Michael J.; Kataja, Markku; Koponen, Antti I.

2017-11-01

A hybrid multi-scale velocimetry method utilizing Doppler optical coherence tomography in combination with either magnetic resonance imaging or ultrasound velocity profiling is used to investigate pipe flow of four rheologically different working fluids under varying flow regimes. These fluids include water, an aqueous xanthan gum solution, a softwood fiber suspension, and a microfibrillated cellulose suspension. The measurement setup enables not only the analysis of the rheological (bulk) behavior of a studied fluid but gives simultaneously information on their wall layer dynamics, both of which are needed for analyzing and solving practical fluid flow-related problems. Preliminary novel results on rheological and boundary layer flow properties of the working fluids are reported and the potential of the hybrid measurement setup is demonstrated.

Effects of chewing gum on mood, learning, memory and performance of an intelligence test.

PubMed

Smith, Andrew

2009-04-01

Recent research suggests that chewing gum may increase alertness and lead to changes in cognitive performance. The present study examined effects of chewing gum on these functions within the context of a single study. This study had four main aims. The first was to examine whether chewing gum improved learning and memory of information in a story. The second aim was to determine whether chewing gum improved test performance on a validated intellectual task (the Alice Heim task). A third aim was to determine whether chewing gum improved performance on short memory tasks (immediate and delayed recall of a list of words, delayed recognition memory, retrieval from semantic memory, and a working memory task). The final aim was to determine whether chewing gum improved mood (alertness, calm and hedonic tone). A cross-over design was used with gum and no-gum sessions being on consecutive weeks. In each week, volunteers attended for two sessions, two days apart. The first session assessed mood, immediate recall of information from a story and performance on short memory tasks. The second session assessed mood, delayed recall of information from a story and performance of an intelligence test (the Alice Heim test). There were no significant effects of chewing gum on any aspect of recall of the story. Chewing gum improved the accuracy of performing the Alice Heim test which confirms the benefits of gum on test performance seen in an earlier study. Chewing gum had no significant effect on the short memory tasks. Chewing gum increased alertness at the end of the test session in both parts of the study. This effect was in the region of a 10% increase and was highly significant (P < 0.001). The results of this study showed that chewing gum increases alertness. In contrast, no significant effects of chewing gum were observed in the memory tasks. Intellectual performance was improved in the gum condition. Overall, the results suggest further research on the alerting effects of

Xylitol gum and maternal transmission of mutans streptococci.

PubMed

Nakai, Y; Shinga-Ishihara, C; Kaji, M; Moriya, K; Murakami-Yamanaka, K; Takimura, M

2010-01-01

An important caries prevention strategy for children includes measures to interfere with transmission of mutans streptococci (MS). This study confirmed the effectiveness of maternal early exposure to xylitol chewing gum on mother-child transmission of MS. After screening, 107 pregnant women with high salivary MS were randomized into two groups: xylitol gum (Xylitol; n = 56) and no gum (Control; n = 51) groups. Maternal chewing started at the sixth month of pregnancy and terminated 13 months later in the Xylitol group. Outcome measures were the presence of MS in saliva or plaque of the children until age 24 months. The Xylitol-group children were significantly less likely to show MS colonization than Control-group children aged 9-24 months. The Control-group children acquired MS 8.8 months earlier than those in the Xylitol group, suggesting that maternal xylitol gum chewing in Japan shows beneficial effects similar to those demonstrated in Nordic countries.

Chitosan/cashew gum nanogels for essential oil encapsulation.

PubMed

Abreu, Flávia O M S; Oliveira, Erick F; Paula, Haroldo C B; de Paula, Regina C M

2012-08-01

Nanogels based on chitosan and cashew gum were prepared and loaded with Lippia sidoides oil. Several parameters such as cashew gum concentration and relative oil content in the matrix had their influence on nanogel properties investigated. Nanogels were characterized regarding their morphologies, particle size distributions, zeta potential, Fourier transform infrared spectroscopy and essential oil contents. The release profile was investigated by UV/vis spectroscopy and its efficacy was determined through bioassays. Results showed that samples designed using relative ratios matrix:oil 10:2, gum:chitosan 1:1 and 5% gum concentration showed high loading (11.8%) and encapsulation efficiency (70%). Nanogels were found to exhibit average sizes in the range 335-558 nm. In vitro release profiles showed that nanoparticles presented slower and sustained release. Bioassays showed that larval mortality was related mainly to oil loading, with samples presenting more effective larvicide efficacies than the pure L. sidoides oil. Copyright © 2012 Elsevier Ltd. All rights reserved.

Xylitol Chewing Gums on the Market: Do They Prevent Caries?

PubMed

Alanzi, Abrar; Soderling, Eva; Varghese, Anisha; Honkala, Eino

To measure the xylitol content in sugar-free chewing gums available on the market in Gulf Cooperation Council (GCC) countries in the Middle East, in order to identify those products that can provide the recommended daily dose of xylitol for caries prevention (6-7 g). Acid production from chewing gums was also measured in vitro and in vivo. Twenty-one chewing gums containing xylitol were identified and collected from the GCC market (Kuwait, Bahrain, Qatar, Saudi Arabia, UAE and Oman). Xylitol was extracted and its concentration was analysed using a special enzymatic kit. The pH of extracts was measured during 30-min incubation with Streptococcus mutans. Changes in saliva and plaque pH were noted in four subjects after the consumption of highly concentrated xylitol gums. The xylitol content in grams was clearly mentioned only on one product's label. Twelve products stated the percentage of xylitol (3.5% to 35%). The rest did not specify the amount. The mean measured weight of one piece of gum was 1.67 ± 0.38 g. The mean measured xylitol content/piece was 0.33 ± 0.21 g. Xylitol content was < 0.3 g/ piece in 9 products, 0.3-0.5 g in 7 and > 0.5 g in 5 products. None of the highly concentrated xylitol gums showed a pH drop in vitro or in vivo. One chewing gum, containing xylitol and glucose, resulted in a low pH level (< 5.5) when tested in vitro. The majority of xylitol chewing gums sold on the GCC market do not provide the consumers with the recommended daily dose of xylitol for caries prevention. Clear, accurate labeling is recommended.

The effects of gum chewing while walking on physical and physiological functions.

PubMed

Hamada, Yuka; Yanaoka, Takuma; Kashiwabara, Kyoko; Kurata, Kuran; Yamamoto, Ryo; Kanno, Susumu; Ando, Tomonori; Miyashita, Masashi

2018-04-01

[Purpose] This study examined the effects of gum chewing while walking on physical and physiological functions. [Subjects and Methods] This study enrolled 46 male and female participants aged 21-69 years. In the experimental trial, participants walked at natural paces for 15 minutes while chewing two gum pellets after a 1-hour rest period. In the control trial, participants walked at natural paces for 15 minutes after ingesting powder containing the same ingredient, except the gum base, as the chewing gum. Heart rates, walking distances, walking speeds, steps, and energy expenditure were measured. [Results] Heart rates during walking and heart rate changes (i.e., from at rest to during walking) significantly increased during the gum trial compared with the control trial. Walking distance, walking speed, walking heart rate, and heart rate changes in male participants and walking heart rate and heart rate changes in female participants were significantly higher during the gum trial than the control trial. In middle-aged and elderly male participants aged ≥40 years, walking distance, walking speed, steps, and energy expenditure significantly increased during the gum trial than the control trial. [Conclusion] Gum chewing while walking measurably affects physical and physiological functions.

Optimization of gluten-free formulations for French-style breads.

PubMed

Mezaize, S; Chevallier, S; Le Bail, A; de Lamballerie, M

2009-04-01

The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.

The effect of chewing gum's flavor on salivary flow rate and pH.

PubMed

Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

2011-12-01

Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

Fabrication of Porous α-TCP/Gellan Gum Scaffold for Bone Tissue Engineering.

PubMed

Wen, Jian; Kim, Ill Yong; Kikuta, Koichi; Ohtsuki, Chikara

2016-03-01

α-tricalcium phosphate (α-TCP, α-Ca3(PO4)2) receives great attention for bone repairing due to its biodegradability and capability of transformation to human bone's main inorganic components, hydroxyapatite (HAp). α-TCP porous scaffold is easily procurable by sintering of the low-temperature polymorph of TCP, β-TCR Still, porous body of α-TCP is too brittle to being handled and shaped, limiting its clinical application as implant materials. To improve mechanical properties of α-TCP porous scaffold, the present study focused on coating of a type of polysaccharides on α-TCP scaffolds. Gellan gum was chosen as the polysaccharide for coating because of its biodegradability as well as the potential acting as substrate for HAp deposition during hydration of α-TCP after exposure to body fluid. After coating of gellan gum on α-TCP scaffolds with porosity of 75 vol%, the compressive strength increased from 0.45 MPa to around 2.00 MPa. Among the coated scaffold, the maximum compressive strength, 3.97 MPa, was obtained on the scaffold with porosity of 63 vol%. Improvement of mechanical properties of α-TCP/gellan gum composites was achieved to show easy handling performance for a bone substitute for tissue repairing. The dissolving rate of the coated scaffolds was also controlled by adjusting the concentration of GG solutions.

Locust bean gum: processing, properties and food applications--a review.

PubMed

Barak, Sheweta; Mudgil, Deepak

2014-05-01

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with water molecule. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer due to its dietary fiber action. This article focuses on production, processing, composition, properties, food applications and health benefits of locust bean gum. Copyright © 2014 Elsevier B.V. All rights reserved.

Influence of internal composition on physicochemical properties of alginate aqueous-core capsules.

PubMed

Ben Messaoud, Ghazi; Sánchez-González, Laura; Probst, Laurent; Desobry, Stéphane

2016-05-01

To enhance physicochemical properties of alginate aqueous-core capsules, conventional strategies were focused in literature on designing composite and coated capsules. In the present study, own effect of liquid-core composition on mechanical and release properties was investigated. Capsules were prepared by dripping a CaCl2 solution into an alginate gelling solution. Viscosity of CaCl2 solution was adjusted by adding cationic, anionic and non-ionic naturally derived polymers, respectively chitosan, xanthan gum and guar gum. In parallel, uniform alginate hydrogels were prepared by different methods (pouring, in situ forming and mixing). Mechanical stability of capsules and plane hydrogels were respectively evaluated by compression experiments and small amplitude oscillatory shear rheology and then correlated. Capsules permeability was evaluated by monitoring diffusion of encapsulated cochineal dye, riboflavin and BSA. The core-shell interactions were investigated by ATR-FTIR. Results showed that inner polymer had an impact on membrane stability and could act as an internal coating or provide mechanical reinforcement. Mechanical properties of alginate capsules were in a good agreement with rheological behavior of plane hydrogels. Release behavior of the entrapped molecules changed considerably. This study demonstrated the importance of aqueous-core composition, and gave new insights for possible adjusting of microcapsules physicochemical properties by modulating core-shell interactions. Copyright © 2016 Elsevier Inc. All rights reserved.

Hybrid nanomaterials based on gum Arabic and magnetite for hyperthermia treatments.

PubMed

Horst, M Fernanda; Coral, Diego F; Fernández van Raap, Marcela B; Alvarez, Mariana; Lassalle, Verónica

2017-05-01

In this study, one-step co-precipitation method was conveniently adapted to obtain novel nanomaterials based on Gum Arabic and magnetite. Two synthesis procedures were evaluated: one employing the solid biopolymer in the co-precipitation media; a second using an aqueous solution of the polysaccharide. An exhaustive characterization of both formulations was performed using several specific techniques. The obtained data confirmed the successful incorporation of the gum Arabic on the magnetic core. Values of hydrodynamic diameters, measured by dynamic light scattering, in aqueous dispersions were about 70-80nm, while sizes lower than 20nm were registered by TEM microscopy. Surface charge of gum Arabic coated magnetic nanoparticles was significantly different from the corresponding to raw materials (magnetite and GA). This fact confirmed the formation of hybrid nanosystems with novel and specific properties. The potential utility of these materials was tested regarding to magnetic hyperthermia therapy under radiofrequency fields. Magnetocalorimetric measurements were performed in a wide range of field amplitude and frequency. Specific absorption rate of 218W/gFe was determined at field frequency of 260kHz and amplitude of 52kA/m. These results demonstrate their viability to be applied in tumor ablation treatments. Using the linear response theory and restricting field parameters to the accepted biomedical window, maximum useful value of 74w/gFe is predicted at 417kHz and 12kA/m. Copyright © 2016 Elsevier B.V. All rights reserved.

Effect of guar gum added to the diet of patients with duodenal ulcer.

PubMed

Harju, E J; Larmi, T K

1985-01-01

In a randomized, double-blind, controlled clinical study, the effects of 5 g of guar gum, a dietary fiber composed of galactose and mannose, or placebo added to the diet of 20 patients with duodenal ulcer for 1 wk each were examined. Ten patients derived evident benefit and five some help from guar gum, on comparing symptoms during administration of guar gum with those experienced earlier or during the placebo week, whereas four patients found that neither guar gum nor placebo had any effect (p less than 0.001). The beneficial effect was associated with increased feelings of repletion after meals. Patients with fewest symptoms benefited only slightly, or not at all, from guar gum. In one patient, guar gum abolished pain felt earlier and on placebo, but also caused severe gastric retention after meals. This patient had pyloric stenosis. In patients who were intolerant to berries, fruits, sugar, sweet rolls, and pizza these foodstuffs were better tolerated during guar gum administration. The diarrhea which occurs in some patients ingesting guar gum was avoided by giving low initial doses. In three patients unpalatability of guar gum was a minor complaint. It is concluded that guar gum is helpful to many patients with uncomplicated duodenal ulcer, but that it is harmful to those having increased gastric emptying, eg, pyloric stenosis patients, and that guar gum may exert its effects by increasing gastric emptying time.

c-Fos induction in mesotelencephalic dopamine pathway projection targets and dorsal striatum following oral intake of sugars and fats in rats.

PubMed

Dela Cruz, J A D; Coke, T; Karagiorgis, T; Sampson, C; Icaza-Cukali, D; Kest, K; Ranaldi, R; Bodnar, R J

2015-02-01

Overconsumption of nutrients high in fats and sugars can lead to obesity. Previous studies indicate that sugar or fat consumption activate individual brain sites using Fos-like immunoreactivity (FLI). Sugars and fats also elicit conditioned flavor preferences (CFP) that are differentially mediated by flavor-flavor (orosensory: f/f) and flavor-nutrient (post-ingestive: f/n) processes. Dopamine (DA) signaling in the medial prefrontal cortex (mPFC), the amygdala (AMY) and the nucleus accumbens (NAc), has been implicated in acquisition and expression of fat- and sugar-CFP. The present study examined the effects of acute consumption of fat (corn oil: f/f and f/n), glucose (f/f and f/n), fructose, (f/f only), saccharin, xanthan gum or water upon simultaneous FLI activation of DA mesotelencephalic nuclei (ventral tegmental area (VTA)) and projections (infralimbic and prelimbic mPFC, basolateral and central-cortico-medial AMY, core and shell of NAc as well as the dorsal striatum). Consumption of corn oil solutions, isocaloric to glucose and fructose, significantly increased FLI in all sites except for the NAc shell. Glucose intake significantly increased FLI in both AMY areas, dorsal striatum and NAc core, but not in either mPFC area, VTA or Nac shell. Correspondingly, fructose intake significantly increased FLI in the both AMY areas, the infralimbic mPFC and dorsal striatum, but not the prelimbic mPFC, VTA or either NAc area. Saccharin and xanthan gum intake failed to activate FLI relative to water. When significant FLI activation occurred, highly positive relationships were observed among sites, supporting the idea of activation of a distributed brain network mediating sugar and fat intake. Copyright © 2014 Elsevier Inc. All rights reserved.

Determination of the Degree of Substitution of Cationic Guar Gum by Headspace-Based Gas Chromatography during Its Synthesis.

PubMed

Wan, Xiaofang; Guo, Congbao; Feng, Jiarui; Yu, Teng; Chai, Xin-Sheng; Chen, Guangxue; Xie, Wei-Qi

2017-08-16

This study reports on a headspace-based gas chromatography (HS-GC) technique for determining the degree of substitution (DS) of cationic guar gum during the synthesis process. The method is based on the determination of 2,3-epoxypropyltrimethylammonium chloride in the process medium. After a modest pretreatment procedure, the sample was added to a headspace vial containing bicarbonate solution for measurement of evolved CO 2 by HS-GC. The results showed that the method had a good precision (relative standard deviation of <3.60%) and accuracy for the 2,3-epoxypropyltrimethylammonium chloride measurement, with recoveries in the range of 96-102%, matching with the data obtained by a reference method, and were within 12% of the values obtained by the more arduous Kjeldahl method for the calculated DS of cationic guar gum. The HS-GC method requires only a small volume of sample and, thus, is suitable for determining the DS of cationic guar gum in laboratory-scale process-related applications.

The effect of deacetylated gellan gum on aesculin distribution in the posterior segment of the eye after topical administration.

PubMed

Chen, Qiuhong; Zheng, Yu; Li, Ye; Zeng, Ying; Kuang, Jianchao; Hou, Shixiang; Li, Xiaohui

2012-05-01

The aim of the present work was to evaluate the effect of deacetylated gellan gum on delivering hydrophilic drug to the posterior segment of the eye. An aesculin-containing in situ gel based on deacetylated gellan gum (AG) was prepared and characterized. In vitro corneal permeation across isolated rabbit cornea of aesculin between AG and aesculin solution (AS) was compared. The results showed that deacetylated gellan gum promotes corneal penetration of aesculin. Pharmacokinetics and ocular tissue distribution of aesculin after topical administration in rabbit eye showed that AG greatly improved aesculin accumulation in posterior segmentsrelative to AS, which was probably attributed to conjunctivital/sclera pathway. The area-under-the-curve (AUC) for AG in aqueous humor, choroid-retina, sclera and iris-ciliary body were significantly larger than those of AS. AG can be used as a potential carrier for broading the application of aesculin.

The Gum Nebula and Related Problems

NASA Technical Reports Server (NTRS)

1973-01-01

Proceedings of a symposium concerning the Gum Nebula (GN) and related topics are reported. Papers presented include: Colin Gum and the discovery of the GN; identification of the GN as the fossil Stromgren sphere of Vela X Supernova; size and shape of GN; formation of giant H-2 regions following supernova explosions; radio astronomy Explorer 1 observations of GN; cosmic ray effects in the GN; low intensity H beta emission from the interstellar medium; and how to recognize and analyze GN. Astronomical charts and diagrams are included.

Kinetic degradation of guar gum in oilfield wastewater by photo-Fenton process.

PubMed

Wang, Shunwu; Li, Ziwang; Yu, Qinglong

2017-01-01

Guar gum is considered as a main component of oilfield wastewater. This work is intended to optimize the experimental conditions (H 2 O 2 dosage, Fe 2+ dosage, initial concentration of organics, initial pH and temperature) for the maximum oxidative degradation of guar gum by Fenton's reagent. The kinetics of guar gum removal were evaluated by means of the chemical oxygen demand (COD) and the absorbance measurements. The batch experiment results showed that the optimum conditions were: H 2 O 2 dosage, 10,000 mg/L; Fe 2+ dosage, 2,000 mg/L; initial concentration of organics, 413 mg/L; pH, 3 and temperature, 35 °C, under which the COD removal could reach 61.07% and fairly good stability could be obtained. Under the optimum experimental conditions, using UV irradiation to treat the wastewater, the photo-Fenton systems can successfully eliminate COD from guar gum solution. The COD removal always obeyed a pseudo-first-order kinetics and the degradation rate (k app ) was increased by 25.7% in the photo-Fenton process compared to the Fenton process. The photo-Fenton system needed less time and consequently less quantity of H 2 O 2 to obtain the same results as the Fenton process. The photo-Fenton process needs a dose of H 2 O 2 20.46% lower than that used in the Fenton process to remove 79.54% of COD. The cost of the photo/Fenton process amounted to RMB9.43/m 3 , which was lower than that of the classic Fenton process alone (RMB10.58/m 3 ) and the overall water quality of the final effluent could meet the class Ι national wastewater discharge standard for the petrochemical industry of China.

Modified gum arabic cross-linked gelatin scaffold for biomedical applications.

PubMed

Sarika, P R; Cinthya, Kuriakose; Jayakrishnan, A; Anilkumar, P R; James, Nirmala Rachel

2014-10-01

The present work deals with development of modified gum arabic cross-linked gelatin scaffold for cell culture. A new biocompatible scaffold was developed by cross-linking gelatin (Gel) with gum arabic, a polysaccharide. Gum arabic was subjected to periodate oxidation to obtain gum arabic aldehyde (GAA). GAA was reacted with gelatin under appropriate pH to prepare the cross-linked hydrogel. Cross-linking occurred due to Schiff's base reaction between aldehyde groups of oxidized gum arabic and amino groups of gelatin. The scaffold prepared from the hydrogel was characterized by swelling properties, degree of cross-linking, in vitro degradation and scanning electron microscopy (SEM). Cytocompatibility evaluation using L-929 and HepG2 cells confirmed non-cytotoxic and non-adherent nature of the scaffold. These properties are essential for generating multicellular spheroids and hence the scaffold is proposed to be a suitable candidate for spheroid cell culture. Copyright © 2014 Elsevier B.V. All rights reserved.

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

PubMed Central

Segura-Campos, Maira Rubi; Ciau-Solís, Norma; Rosado-Rubio, Gabriel; Chel-Guerrero, Luis; Betancur-Ancona, David

2014-01-01

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P < 0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry. PMID:26904622

The effects of gum chewing while walking on physical and physiological functions

PubMed Central

Hamada, Yuka; Yanaoka, Takuma; Kashiwabara, Kyoko; Kurata, Kuran; Yamamoto, Ryo; Kanno, Susumu; Ando, Tomonori; Miyashita, Masashi

2018-01-01

[Purpose] This study examined the effects of gum chewing while walking on physical and physiological functions. [Subjects and Methods] This study enrolled 46 male and female participants aged 21–69 years. In the experimental trial, participants walked at natural paces for 15 minutes while chewing two gum pellets after a 1-hour rest period. In the control trial, participants walked at natural paces for 15 minutes after ingesting powder containing the same ingredient, except the gum base, as the chewing gum. Heart rates, walking distances, walking speeds, steps, and energy expenditure were measured. [Results] Heart rates during walking and heart rate changes (i.e., from at rest to during walking) significantly increased during the gum trial compared with the control trial. Walking distance, walking speed, walking heart rate, and heart rate changes in male participants and walking heart rate and heart rate changes in female participants were significantly higher during the gum trial than the control trial. In middle-aged and elderly male participants aged ≥40 years, walking distance, walking speed, steps, and energy expenditure significantly increased during the gum trial than the control trial. [Conclusion] Gum chewing while walking measurably affects physical and physiological functions. PMID:29706720

The Gum nebula

NASA Technical Reports Server (NTRS)

Brandt, J. C.

1972-01-01

The distance from the sun to the center of the star, Gamma Velorium, is determined in an effort to draw a physical model and identify the ionized energy source of the Gum nebula. The distance is calculated from the local hydrogen density of radio astronomy studies and the hydrogen measure.

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.

PubMed

Gliemmo, María F; Montagnani, María A; Schelegueda, Laura I; González, Malena M; Campos, Carmen A

2016-03-01

The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post--process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation. © The Author(s) 2015.

Potential utilization of guar gum industrial waste in vermicompost production.

PubMed

Suthar, Surendra

2006-12-01

Recycling of guar gum industrial waste through vermitechnology was studied under laboratory conditions by using composting earthworm Perionyx excavatus (Perrier). Three different combination of guar gum industrial waste namely guar gum industrial waste:cow dung:saw dust in 40:30:30 ratio (T1), guar gum industrial waste:cow dung:saw dust in 60:20:20 ratio (T2), and guar gum industrial waste:cow dung:saw dust in 75:15:10 ratio (T3) were used for vermicomposting experiments. Chemical changes during vermicomposting were measured and comparatively T2 showed great increase (from its initial level) for total N (25.4%), phosphorus (72.8%) and potassium (20.9%) than the other treatments. T2 also showed higher vermicomposting coefficient (VC), higher mean biomass for P. excavatus (146.68 mg) and higher cocoon production (about 21.9% and 645.5% more than the T1 and T3, respectively). Maximum earthworm mortality during vermicomposting was recorded with T3 treatment while zero mortality was recorded for T2 treatment after 150 days. Overall, T2 treatment appeared to be an ideal combination for enhancing maximum biopotential of earthworms to management guar gum industrial waste as well as for earthworm biomass and cocoon production.

Role of glucose in chewing gum-related facilitation of cognitive function.

PubMed

Stephens, Richard; Tunney, Richard J

2004-10-01

This study tests the hypothesis that chewing gum leads to cognitive benefits through improved delivery of glucose to the brain, by comparing the cognitive performance effects of gum and glucose administered separately and together. Participants completed a battery of cognitive tests in a fully related 2 x 2 design, where one factor was Chewing Gum (gum vs. mint sweet) and the other factor was Glucose Co-administration (consuming a 25 g glucose drink vs. consuming water). For four tests (AVLT Immediate Recall, Digit Span, Spatial Span and Grammatical Transformation), beneficial effects of chewing and glucose were found, supporting the study hypothesis. However, on AVLT Delayed Recall, enhancement due to chewing gum was not paralleled by glucose enhancement, suggesting an alternative mechanism. The glucose delivery model is supported with respect to the cognitive domains: working memory, immediate episodic long-term memory and language-based attention and processing speed. However, some other mechanism is more likely to underlie the facilitatory effect of chewing gum on delayed episodic long-term memory.

Evaluation of percutaneous permeation of repellent DEET and sunscreen oxybenzone from emulsion-based formulations in artificial membrane and human skin.

PubMed

Wang, Tao; Miller, Donald; Burczynski, Frank; Gu, Xiaochen

2014-02-01

Insect repellent DEET and sunscreen ingredient oxybenzone play an essential role in minimizing vector-borne diseases and skin cancers. The purpose of this study was to investigate the effects of emulsion type, addition of thickening agent and droplet size in three emulsion-based lotions on percutaneous permeation of DEET and oxybenzone using in vitro diffusion experiments, in order to minimize overall systemic permeation of the substances. Formulation C (water-in-oil emulsion) significantly increased overall permeation of DEET through human skin (56%) compared to Formulation A (oil-in-water emulsion). Formulation B (oil-in-water emulsion with thickening agent xanthan gum) significantly decreased the size of oil droplet containing DEET (16%), but no effect on oil droplets containing oxybenzone. Adding xanthan gum also increased overall permeation of DEET and oxybenzone (21% and 150%) when compared to Formulation A; presence of both ingredients in Formulation B further increased their permeation (36% and 23%) in comparison to its single counterparts. Overall permeation of oxybenzone through LDPE was significantly higher by 26%-628% than that through human skin; overall permeation of DEET through human skin was significantly higher by 64%-338% than that through LDPE.

Evaluation of percutaneous permeation of repellent DEET and sunscreen oxybenzone from emulsion-based formulations in artificial membrane and human skin

PubMed Central

Wang, Tao; Miller, Donald; Burczynski, Frank; Gu, Xiaochen

2014-01-01

Insect repellent DEET and sunscreen ingredient oxybenzone play an essential role in minimizing vector-borne diseases and skin cancers. The purpose of this study was to investigate the effects of emulsion type, addition of thickening agent and droplet size in three emulsion-based lotions on percutaneous permeation of DEET and oxybenzone using in vitro diffusion experiments, in order to minimize overall systemic permeation of the substances. Formulation C (water-in-oil emulsion) significantly increased overall permeation of DEET through human skin (56%) compared to Formulation A (oil-in-water emulsion). Formulation B (oil-in-water emulsion with thickening agent xanthan gum) significantly decreased the size of oil droplet containing DEET (16%), but no effect on oil droplets containing oxybenzone. Adding xanthan gum also increased overall permeation of DEET and oxybenzone (21% and 150%) when compared to Formulation A; presence of both ingredients in Formulation B further increased their permeation (36% and 23%) in comparison to its single counterparts. Overall permeation of oxybenzone through LDPE was significantly higher by 26%–628% than that through human skin; overall permeation of DEET through human skin was significantly higher by 64%–338% than that through LDPE. PMID:26579363

Pore blocking: An innovative formulation strategy for the design of alcohol resistant multi-particulate dosage forms.

PubMed

Schrank, Simone; Jedinger, Nicole; Wu, Shengqian; Piller, Michael; Roblegg, Eva

2016-07-25

In this work calcium stearate (CaSt) multi-particulates loaded with codeine phosphate (COP) were developed in an attempt to provide extended release (ER) combined with alcohol dose dumping (ADD) resistance. The pellets were prepared via wet/extrusion spheronization and ER characteristics were obtained after fluid bed drying at 30°C. Pore blockers (i.e., xanthan, guar gum and TiO2) were integrated to control the uptake of ethanolic media, the CaSt swelling and consequently, the COP release. While all three pore blockers are insoluble in ethanol, xanthan dissolves, guar gum swells and TiO2 does not interact with water. The incorporation of 10 and 15% TiO2 still provided ER characteristics and yielded ADD resistance in up to 40v% ethanol. The in-vitro data were subjected to PK simulations, which revealed similar codeine plasma levels when the medication is used concomitantly with alcoholic beverages. Taken together the in-vitro and in-silico results demonstrate that the incorporation of appropriate pore blockers presents a promising strategy to provide ADD resistance of multi-particulate systems. Copyright © 2016 Elsevier B.V. All rights reserved.

Rheological of chocolate-flavored, reduced-calories coating as a function of conching process.

PubMed

Medina-Torres, Luis; Sanchez-Olivares, Guadalupe; Nuñez-Ramirez, Diola Marina; Moreno, Leonardo; Calderas, Fausto

2014-07-01

Continuous flow and linear viscoelasticity rheology of chocolate coating is studied in this work using fat substitute gums (xanthan, GX). An alternative conching process, using a Rotor-Estator (RE) type impeller, is proposed. The objective is to obtain a chocolate coating material with improved flow properties. Characterization of the final material through particle size distribution (PSD), differential scanning calorimetry (DSC) and proximal analysis is reported. Particle size distribution of the final material showed less polydispersity and therefore, greater homogeneity; fusion points were also generated at around 20 °C assuming crystal type I (β'2) and II (α). Moreover, the final material exhibited crossover points (higher structure material), whereas the commercial brand chocolate used for comparison did not. The best conditions to produce the coating were maturing of 36 h and 35 °C, showing crossover points around 76 Pa and a 0.505 solids particle dispersion (average particle diameter of 0.364 μm), and a fusion point at 20.04 °C with a ΔHf of 1.40 (J/g). The results indicate that xanthan gum is a good substitute for cocoa butter and provides stability to the final product.

Dietary guar gum effects on postprandial blood glucose, insulin and hydroxyproline in humans.

PubMed

Torsdottir, I; Alpsten, M; Andersson, H; Einarsson, S

1989-12-01

Meals (425 kcal) containing various doses of guar gum (0, 2.5, 7.5 or 12.5 g) were ingested by nine healthy male subjects after a 12-h fast. The rise in blood glucose was higher after the control meal without guar gum than after the guar gum-containing meals, which all gave a similar rise in glucose. In contrast, increased doses of guar gum led to a greater reduction in the postprandial rise in insulin. The postprandial increase in serum hydroxyproline, an amino acid added to all meals, was decreased in a similar manner by all of the guar gum doses. Gastric emptying was measured after the control meal without guar gum and the meal containing 12.5 g of guar gum by monitoring 51Cr, which was added to the meals. Guar gum was found to reduce the variation between individuals, as well as the initial rate of gastric emptying, which correlated with changes in both serum hydroxyproline (rs = 0.93, P less than 0.01) and blood glucose (rs = 0.83, P less than 0.01). The effectiveness of guar gum in reducing postprandial response was lost after heating and homogenization for canning. A threshold in the reduction in rise of glucose or hydroxyproline was reached with the lowest dose (2.5 g) of viscous guar gum; larger doses had no additional effects. The reduced absorption seems to be an effect of a slower gastric emptying rate.

Contributions to the Understanding of Aerosol Microphysics Towards Improving the Assessment of Climate Radiative Forcing

NASA Astrophysics Data System (ADS)

Dawson, Kyle William

The study of climate and the associated impacts imposed by human activity has garnered the attention of scientists and policy makers since the 1950s. Research into the various atmospheric constituents that interact with solar radiation thus modulating Earth's radiative budget has been largely focused on the contributions from greenhouse gases and later focused on the role of atmospheric aerosol. The role of atmospheric aerosol, i.e. a solid or aqueous phase particulate, is complex and presents an opportunity for bettering the assessments of climate radiative forcing (i.e. the fraction of climate change due to anthropogenic, rather than natural, activities) in several ways. First, motivated to better understand the radiative effects of the Earth's background aerosol state to improve the assessment of anthropogenic effects, an experimental study on the water uptake ability of xanthan gum as a proxy for marine hydrogel, a component of natural primary emitted seaspray aerosol, is presented. Marine hydrogel comprises an organic component of the ocean surface microlayer that is released to the atmosphere via the bursting of bubbles generated by entrainment of air through crashing waves. This study investigates the water uptake ability (i.e. hygroscopicity) of these particles when exposed to a range of relative humidity (RH). The hydration characteristics of aerosolized pure xanthan gum as well as xanthan gum/salt mixtures were studied using a hygroscopic tandem differential mobility analyzer (HTDMA) and cloud condensation nuclei counter (CCNc). The hygroscopicity of the various solutions were compared to theoretical thermodynamic calculations accounting for the component volume fractions as a function of relative humidity. The data show that pure xanthan gum aerosol hygroscopicity behaves as other organic polysaccharides and, when combined with salts, is reasonably approximated by the volume fraction mixing rules above 90% RH. Deviations occur below 90% RH as well as for

Selective depression behavior of guar gum on talc-type scheelite flotation

NASA Astrophysics Data System (ADS)

Zhang, Yong-zhong; Gu, Guo-hua; Wu, Xiang-bin; Zhao, Kai-le

2017-08-01

The depression behavior and mechanism of guar gum on talc-type scheelite flotation were systematically investigated by flotation experiments, adsorption tests, zeta-potential measurements, and infrared spectroscopic analyses. The flotation results for monominerals, mixed minerals, and actual mineral samples indicated that guar gum exhibited much higher selective depression for talc than for scheelite. Bench-scale closed-circuit tests showed that a tungsten concentrate with a WO3 grade of 51.43% and a WO3 recovery of 76.18% was obtained. Adsorption tests, zeta-potential measurements, and infrared spectral analyses confirmed that guar gum absorbed more strongly onto the talc surface than onto the scheelite surface because of chemisorption between guar gum and talc. This chemisorption is responsible for the guar gum's highly selective depression for talc and small depression for scheelite. The flotation results provide technical support for talc-type scheelite flotation.

Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts.

PubMed

Haq, Muhammad Abdul; Azam, Mahmood; Hasnain, Abid

2015-04-01

Performance of antioxidants is improved by incorporating them into polymer matrix such as polysaccharides based edible coatings. Gum cordia, an anionic polysaccharide extracted from the fruits of Cordia.myxa could be used as carrier of antioxidants by virtue of its strong adhering and emulsifying properties. This study aimed to explore the potential of gum cordia as carrier of antioxidants when applied as edible coating on peanuts. Gum Cordia was compared with carboxymethyl cellulose (CMC) in delivering of antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid (AA). Coated and uncoated peanuts were stored at 35 °C for 126 days and coating carrier effectiveness was measured by following lipid oxidation using chemical parameters (peroxide value and thiobarbituric acid reactive species) and sensory evaluation (oxidized flavor). Significant differences (p < 0.05) between coated and uncoated samples were observed. Gum cordia was found better than CMC to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (290 % higher shelf life than control) based on peroxide value (40 meq.O2 kg(-1)) followed by gum codia plus BHT (244 %), gum cordia plus BHA (232 %), CMC plus BHA/BHT (184 %), CMC plus BHA (139 %), CMC plus BHT (119 %), gum cordia plus AA (96 %) and CMC plus AA (46 %).