Zeitschriftenartikel: „Gellan gum“

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Giavasis, Ioannis, Linda M. Harvey und Brian McNeil. „Gellan Gum“. Critical Reviews in Biotechnology 20, Nr. 3 (Januar 2000): 177–211. http://dx.doi.org/10.1080/07388550008984169.

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Tran, Thi Phuong An, Hoon Cho, Gye-Chun Cho, Jong-In Han und Ilhan Chang. „Nickel (Ni2+) Removal from Water Using Gellan Gum–Sand Mixture as a Filter Material“. Applied Sciences 11, Nr. 17 (26.08.2021): 7884. http://dx.doi.org/10.3390/app11177884.

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Microbial biopolymers have been introduced as materials for soil treatment and ground improvement purposes because of their ability to enhance soil strength enhancement and to reduce hydraulic conductivity. Several studies in the field of environmental engineering have reported heavy metal adsorption and removal from contaminated water using common biopolymers. In particular, gellan gum biopolymers have drawn significant attention for use in metal ion adsorption. This study aims to investigate the heavy metal adsorption capacity of a gellan gum biopolymer–sand mixture when nickel-contaminated water is pumped upward through a uniform gellan gum–sand mixture column. The main aims of this study are (1) to clarify the Ni2+ adsorption phenomenon of gellan gum-treated sand, (2) to assess the Ni2+ adsorbability of gellan gum–sand mixtures with different gellan gum content, and (3) to examine the gellan gum–sand filter thickness and flow rate effects on Ni2+ adsorption. The results of this experiment demonstrate the effectiveness of gellan gum in terms of Ni2+ adsorption and water flow rate control, which are essential criteria of a filter material for contaminated water treatment.

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Sukumar, Soumiya, Santhiagu Arockiasamy und Moothona Manjusha Chemmattu. „Gellan gum biopolymer- A review“. Research Journal of Chemistry and Environment 25, Nr. 10 (25.09.2021): 150–57. http://dx.doi.org/10.25303/2510rjce150157.

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Gellan gum is an anionic polysaccharide produced by the bacterium Sphingomonas paucimobilis. Kaneko and Kang discovered the biopolymer in the laboratory of the Kelco Division of Merck and Co., California, USA. It is composed of tetrasaccharide repeating units of two residues of D-glucose, one of D-glucuronic and one of L-rhamnose. The functional properties of gellan gum make it one of the industrially useful exopolysaccharides. Sphingomonas paucimobilis ATCC 31461 is the bacterium used for the industrial production of gellan gum. The gellan gum has potential applications in food, pharmaceutical, biomedical and other industries. The gellan gum finds uses in the bioremediation field. Bioaugmentation of contaminated aquifers, biodegradation of hydrocarbons and the removal of dyes from wastewater are a few of its applications. This review provides an overview of the characteristics, production of gellan gum and recent bioremediation applications.

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Sun, Ling, Yazhen Wang, Meixiang Yue, Xialiang Ding, Xiangyang Yu, Jing Ge, Wenjing Sun und Lixiao Song. „Rapid Screening of High-Yield Gellan Gum Mutants of Sphingomonas paucimobilis ATCC 31461 by Combining Atmospheric and Room Temperature Plasma Mutation with Near-Infrared Spectroscopy Monitoring“. Foods 11, Nr. 24 (16.12.2022): 4078. http://dx.doi.org/10.3390/foods11244078.

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In this study, an efficient mutagenesis and rapid screening method of high-yield gellan gum mutant by atmospheric and room temperature plasma (ARTP) treatment combined with Near-Infrared Spectroscopy (NIRS) was proposed. A NIRS model for the on-line detection of gellan gum yield was constructed by joint interval partial least squares (siPLS) regression on the basis of chemical determination and NIRS acquisition of gellan gum yield. Five genetically stable mutant strains were screened using the on-line NIRS detection of gellan gum yield in the fermentation from approximately 600 mutant strains induced by ARTP. Remarkably, compared with the original strain, the gellan gum yield of mutant strain 519 was 9.427 g/L (increased by 133.5%) under the optimal fermentation conditions, which was determined by single-factor and response surface optimization. Therefore, the method of ARTP mutation combined with the NIRS model can be used to screen high-yield mutant strains of gellan gum and other high-yield polysaccharide strains.

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Wang, Xia, Ping Xu, Yong Yuan, Changlong Liu, Dezhong Zhang, Zhengting Yang, Chunyu Yang und Cuiqing Ma. „Modeling for Gellan Gum Production by Sphingomonas paucimobilis ATCC 31461 in a Simplified Medium“. Applied and Environmental Microbiology 72, Nr. 5 (Mai 2006): 3367–74. http://dx.doi.org/10.1128/aem.72.5.3367-3374.2006.

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ABSTRACT Gellan gum production was carried out by Sphingomonas paucimobilis ATCC 31461 in a simplified medium with a short incubation time, and a kinetic model for understanding, controlling, and optimizing the fermentation process was proposed. The results revealed that glucose was the best carbon source and that the optimal concentration was 30 g liter−1. As for the fermenting parameters, considerably large amounts of gellan gum were yielded by an 8-h-old culture and a 4% inoculum at 200 rpm on a rotary shaker. Under the optimized conditions, the maximum level of gellan gum (14.75 g liter−1) and the highest conversion efficiency (49.17%) were obtained in a 30-liter fermentor in batch fermentation. Logistic and Luedeking-Piret models were confirmed to provide a good description of gellan gum fermentation, which gave some support for the study of gellan gum fermentation kinetics. Additionally, this study is the first demonstration that gellan gum production is largely growth associated by analysis of kinetics in its batch fermentation process. Based on model prediction, higher gellan gum production (17.71 g liter−1) and higher conversion efficiency (57.12%) were obtained in fed-batch fermentation at the same total glucose concentration (30 g liter−1).

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Hara, Shintaro, Yasuyuki Hashidoko, Roman V. Desyatkin, Ryusuke Hatano und Satoshi Tahara. „High Rate of N2 Fixation by East Siberian Cryophilic Soil Bacteria as Determined by Measuring Acetylene Reduction in Nitrogen-Poor Medium Solidified with Gellan Gum“. Applied and Environmental Microbiology 75, Nr. 9 (13.03.2009): 2811–19. http://dx.doi.org/10.1128/aem.02660-08.

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ABSTRACT For evaluating N2 fixation of diazotrophic bacteria, nitrogen-poor liquid media supplemented with at least 0.5% sugar and 0.2% agar are widely used for acetylene reduction assays. In such a soft gel medium, however, many N2-fixing soil bacteria generally show only trace acetylene reduction activity. Here, we report that use of a N2 fixation medium solidified with gellan gum instead of agar promoted growth of some gellan-preferring soil bacteria. In a soft gel medium solidified with 0.3% gellan gum under appropriate culture conditions, bacterial microbiota from boreal forest bed soils and some free-living N2-fixing soil bacteria isolated from the microbiota exhibited 10- to 200-fold-higher acetylene reduction than those cultured in 0.2% agar medium. To determine the N2 fixation-activating mechanism of gellan gum medium, qualitative differences in the colony-forming bacterial components from tested soil microbiota were investigated in plate cultures solidified with either agar or gellan gum for use with modified Winogradsky's medium. On 1.5% agar plates, apparently cryophilic bacterial microbiota showed strictly distinguishable microbiota according to the depth of soil in samples from an eastern Siberian Taiga forest bed. Some pure cultures of proteobacteria, such as Pseudomonas fluorescens and Burkholderia xenovorans, showed remarkable acetylene reduction. On plates solidified with 1.0% gellan gum, some soil bacteria, including Luteibacter sp., Janthinobacterium sp., Paenibacillus sp., and Arthrobacter sp., uniquely grew that had not grown in the presence of the same inoculants on agar plates. In contrast, Pseudomonas spp. and Burkholderia spp. were apparent only as minor colonies on the gellan gum plates. Moreover, only gellan gum plates allowed some bacteria, particularly those isolated from the shallow organic soil layer, to actively swarm. In consequence, gellan gum is a useful gel matrix to bring out growth potential capabilities of many soil diazotrophs and their consortia in communities of soil bacteria.

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Sworn, G., G. R. Sanderson und W. Gibson. „Gellan gum fluid gels“. Food Hydrocolloids 9, Nr. 4 (Dezember 1995): 265–71. http://dx.doi.org/10.1016/s0268-005x(09)80257-9.

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Grasdalen, Hans, und Olav Smidsrød. „Gelation of gellan gum“. Carbohydrate Polymers 7, Nr. 5 (Januar 1987): 371–93. http://dx.doi.org/10.1016/0144-8617(87)90004-x.

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Hilal, Adonis, Anna Florowska, Tomasz Florowski und Małgorzata Wroniak. „A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks“. Biomedicines 10, Nr. 9 (28.08.2022): 2106. http://dx.doi.org/10.3390/biomedicines10092106.

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The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared samples were investigated in terms of the volumetric gelling index, microrheological parameters, physical stability, and color parameters. Pea protein, gellan gum, konjac gum, and psyllium samples had high VGI values (100%), low solid–liquid balance (SLB < 0.5), and high macroscopic viscosity index (MVI) values (53.50, 59.98, 81.58, and 45.62 nm−2, respectively) in comparison with the samples prepared using wheat protein, maltodextrin, and tara gum (SLB > 0.5, MVI: 13.58, 0.04, and 0.25 nm−2, respectively). Inulin had the highest elasticity index value (31.05 nm−2) and MVI value (590.17 nm−2). The instability index was the lowest in the case of pea protein, gellan gum, konjac gum, and inulin (below 0.02). The color parameters and whiteness index (WI) of each biopolymer differed significantly from one another. Based on the obtained results, pea protein, gellan gum, konjac gum, and psyllium hydrogels had similar structural and biomechanical properties, while inulin hydrogel had the most diverse properties. Wheat protein, maltodextrin, and tara gum did not form a gel structure.

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Yamada, Masanori, und Yoshihiro Kametani. „Preparation of Gellan Gum-Inorganic Composite Film and Its Metal Ion Accumulation Property“. Journal of Composites Science 6, Nr. 2 (25.01.2022): 42. http://dx.doi.org/10.3390/jcs6020042.

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Gellan gum is one of the water-soluble anionic polysaccharides produced by the bacteria Sphingomonas elodea. In this study, we prepared gellan gum-inorganic composite films by mixing the gellan gum and a silane coupling reagent—3-glycidoxypropyltrimethoxysilane (GPTMS). These gellan gum-GPTMS composite films were stable in an aqueous solution and showed a thermal stability. In addition, these composite films indicated a mechanical strength by the formation of the three-dimensional network of siloxane. We demonstrated the accumulation of metal ions from a metal ion-containing aqueous solution by the composite film. As a result, although the composite film indicated the accumulation of heavy and rare-earth metal ions, the light metal ions, such as Mg(II) and Al(III) ions, did not interact with the composite material. Therefore, the accumulative mechanism of metal ions using a composite film was evaluated by IR measurements. As a consequence, although the accumulation of heavy and rare-earth metal ions occurred at both the −COO− group and the −OH group in the gellan gum, the accumulation of light metal ions occurred only at the −OH group.

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Chang, Ilhan, Jooyoung Im und Gye-Chun Cho. „Geotechnical engineering behaviors of gellan gum biopolymer treated sand“. Canadian Geotechnical Journal 53, Nr. 10 (Oktober 2016): 1658–70. http://dx.doi.org/10.1139/cgj-2015-0475.

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Biological approaches have recently been explored as environmentally friendly alternatives to engineered soil methods in geotechnical engineering practices. The use of microbial induced calcite precipitation, reactive enzymes, and microbial polymers, such as biopolymers, in soil improvement has been studied by researchers around the world. In the present study, gellan gum, a microbial polysaccharide generally used in the food industry due to its hydrogel rheology, was used to strengthen sand. The effects of gellan gum on the geotechnical behaviors of cohesionless sand were evaluated through a series of experimental programs including an unconfined compression test, direct shear test, falling head permeability test, and scanning electron microscopy. The geotechnical properties (friction angle, cohesion, and unconfined compressive strength) of gellan gum–treated sands were determined based on varying moisture conditions: initial, dried, and re-submerged. Gellan gum has a distinct strengthening effect on cohesionless sands through artificial cohesion that varies with the moisture conditions. The strengthening effect of gellan gum on sand appears to be a result of the combination of enhanced bonding between unreactive sand particles and the agglomeration of sand particles through hydrogel condensation, in which the agglomerated sand particles behave as enlarged aggregates in soil.

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Taylor, Danielle L., Cameron J. Ferris, Alison R. Maniego, Patrice Castignolles, Marc in het Panhuis und Marianne Gaborieau. „Characterization of Gellan Gum by Capillary Electrophoresis“. Australian Journal of Chemistry 65, Nr. 8 (2012): 1156. http://dx.doi.org/10.1071/ch12211.

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Gellan gums were characterised for the first time using free-solution capillary electrophoresis (CE) or CE under critical conditions (CE-CC). CE-CC is a fast method that separates the polysaccharide. Gellan gums are shown to be heterogeneous in terms of their electrophoretic mobility at 55°C revealing: oligomer peak(s), broad peaks of polymers with a random coil conformation with different degrees of acylation (composition), aggregates, and polymers with double-helix conformation. CE-CC is complementary with the rheological analysis also performed in this work. Sonication of gellan gums is shown to decrease the viscosity of gellan gum mainly by breaking up aggregates. The effect of sonication is stronger on the high-acyl gellan gum since the latter has a far higher tendency to aggregate.

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Barbosa, Eduardo José, und Humberto Gomes Ferraz. „Gellan gum and polyvinylpyrrolidone (PVP) as binding agents in extrusion/spheronization pellet formulations“. Acta Pharmaceutica 69, Nr. 1 (01.03.2019): 99–109. http://dx.doi.org/10.2478/acph-2019-0007.

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Abstract The aim of this work was to evaluate gellan gum as binder in pellet formulations, with theophylline as the model drug, in comparison with polyvinylpyrrolidone (PVP). A full 32 factorial design was realized, with binder and diluent factors at three levels each. Pellets were produced by the extrusion/spheronization technique, and dried in a fluid-ized bed. Physical tests and dissolution tests were conducted. The results showed that the binder factor was not significant for pellet size and granulometry distribution. Rather, trends of a different response of gellan gum were identified, in comparison with PVP, in aspect ratio and dissolution tests: more round pellets were obtained in formulations with gellan gum, and more variable dissolution resulted when this polysaccharide was present. Therefore, if the usage of this compound in immediate release pellet formulations is verified, this justifies the interest in the development of sustained release systems using gellan gum.

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Meng, Fanbo, Guowei Shu, Yunxia He, Wenhui Li, Hongxing Guo und Jiangpeng Meng. „Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels“. Acta Universitatis Cibiniensis. Series E: Food Technology 25, Nr. 1 (01.06.2021): 105–14. http://dx.doi.org/10.2478/aucft-2021-0010.

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Abstract Probiotics have many benefits for human intestinal health. However, Probiotics have poor tolerance to gastric acid and bile salts of the stomach. Microencapsulation could confer protection to probiotic against harsh environments effectively. In this experiment, Lactobacillus casei L61 was embedded by extrusion with gellan gum and chitosan as wall material. The viable cells and encapsulation yield of microcapsules were used as the indexes, the optimum values of each factor were determined by a single factor experiment. Chitosan concentration 0.50%, chitosan pH 4.5, gellan gum concentration 1.50%, the volume ratio of bacterial suspension to gellan gum is 1:6, the volume ratio of bacterial gum to chitosan is 1:4, the stirring time is 40min.

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Alshammari, Norah A., Katherine Riches Riches, Syahrizal Muttakin, Ourania Gouseti, Serafim Bakalis, Alison Lovegrove, Guruprasad P. Aithal, Moira A. Taylor und Luca Marciani. „The Effects of Adding Gellan Gum to White Rice on the Glycemic, Gastrointestinal and Appetitive Responses: A Randomised, Controlled, Crossover Study“. Current Developments in Nutrition 6, Supplement_1 (Juni 2022): 501. http://dx.doi.org/10.1093/cdn/nzac077.004.

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Abstract Objectives Starchy foods are main sources of carbohydrates, and their digestibility affects the postprandial metabolic responses, which in the long term may be associated with an increased risk of type 2 diabetes. Addition of food hydrocolloids such as gellan gum (GG) to jasmine rice reduced its starch digestibility in-vitro. The aim of this study was to determine the effect of adding GG to jasmine rice on postprandial glycemic, gastrointestinal and appetitive responses in humans. Methods 12 healthy adults participated in a randomised, controlled, crossover study. They consumed an isoenergetic meal of jasmine rice cooked with and without 3%(weight over dry rice weight) gellan gum. Blood glucose level was measured using finger prick method. Stomach volume using (MRI) and appetite questionnaires were collected at fasting baseline and postprandially for 120 min. Results Blood glucose incremental area under the curve (iAUC) was significantly lower for gellan gum, being 160 ± 19 mmol/L.min for control rice and 92 ± 19 mmol/L.min for the rice with gellan gum, P < 0.001. the AUC for stomach meal volumes with time were moderately lower for gellan gum 30,194 ± 1077ml.min compared to control rice 32,340 ± 1831 ml.min, with the differences being not statistically significant (P = 0.3959). The AUC for composite appetite scores for gellan gun (5729 ± 493 mm.min) was lower compared to rice control (6076 ± 584mm.min), with the difference being not statistically significant (P = 0.2666) Conclusions The addition of gellan gum to jasmine rice during cooking was effective in reducing glycemic responses. This is a simple and inexpensive modification of rice cooking process. If confirmed it could provide an effective intervention to help reducing glycemic responses following white rice consumption in humans. Funding Sources This research was funded by Saudi Ministry of Education and by the NIHR Nottingham Biomedical Research Centre.

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Das, Sudipta, Rahul Pan, Rimi Dey und Mamata Ghosh. „Development and in vitro study of Metronidazole loaded cross linked sodium alginate and gellan gum microspheres“. Journal of Drug Delivery and Therapeutics 12, Nr. 1-S (15.02.2022): 60–63. http://dx.doi.org/10.22270/jddt.v12i1-s.5345.

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Formulation of metronidazole loaded trivalent ion Al+3 cross-linked and gellan gum microspheres was developed. The Metronidazole loaded microspheres were prepared taking sodium alginate, gellan gum as excipients along with maleic anhydride, aluminium chloride as cross-linking agents. The evaluation processes of prepared metronidazole microspheres were done by in-vitro release study, microscopic analysis and swelling index. Each of the formulations shows good entrapment efficiency with the maximum entrapment 85.8±5.63% was governed by the F1 formulation while F2 formulation confirms 82.3±4.72% drug entrapment. The formulations provided the controlled release delivery pattern of Metronidazole. Keywords: Microspheres, Metronidazole, Gellan gum, Aluminium chloride, Maleic anhydride

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Suzuki, Shin-ichi, Kohei Takahashi, Toru Okuda und Saburo Komatsubara. „Selective isolation ofActinobisporaon gellan gum plates“. Canadian Journal of Microbiology 44, Nr. 1 (01.01.1998): 1–5. http://dx.doi.org/10.1139/w97-117.

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An effective method is described for selectively isolating the actinomycete genus Actinobispora. Gellan gum plus calcium chloride significantly stimulated aerial mycelium formation of Actinobispora yunnanensis IFO 15681 so that this genus was readily recognized on the isolation plate. A new medium, HVG, containing calcium chloride and gellan gum as a solidifying agent was thus developed based on humic acid - vitamin agar. A number of Actinobispora strains were successfully isolated on this medium from 14 soil samples, which were collected in Canada, France, Japan, the United Kingdom, and the United States. To our knowledge, this is the first isolation of Actinobispora strains from locations other than China.Key words: Actinobispora, gellan gum, selective isolation, actinomycete.

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Stevens, L. R., K. J. Gilmore, G. G. Wallace und M. in het Panhuis. „Tissue engineering with gellan gum“. Biomaterials Science 4, Nr. 9 (2016): 1276–90. http://dx.doi.org/10.1039/c6bm00322b.

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Upstill, C., E. D. T. Atkins und P. T. Attwool. „Helical conformations of gellan gum“. International Journal of Biological Macromolecules 8, Nr. 5 (Oktober 1986): 275–88. http://dx.doi.org/10.1016/0141-8130(86)90041-3.

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Meng, Yue Cheng, Lun Bo Hong und Jian Qiu Jin. „A Study on the Gelation Properties and Rheological Behavior of Gellan Gum“. Applied Mechanics and Materials 284-287 (Januar 2013): 20–24. http://dx.doi.org/10.4028/www.scientific.net/amm.284-287.20.

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The effects of gellan gum and calcium ions concentration on gelation characteristics and rheological behavior were investigated using TA(texture analysis)and mechanical rheometer which monitored respectively press strength and the evolution of G′. At a premium gellan gum content of 0.02g in 100ml buffer solution, increasing calcium ions concentration led to an increase in the gelation strength, but when calcium ions content reached a critical concentration values range from 0.015% to 0.02%, gelation strength begin to decrease. While in the same content of calcium ions, calcium lactate exhibits grater effects on gelation strength than calcium chloride. The temperature at the onset of gelation and the gelation rates showed an increase with the increasing of gellen and calcium ions content. At the same calcium ions concentration, the evolution of modulus storage (G′), gel temperature and rate are higher with the addition of calcium lactate than using calcium chloride. Our study indicated exponential relationship between gelling temperature (gelling rate) and calcium concentration.

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Syazwani Mohd, Saffawati, Mohd Aidil Adhha Abdullah und Khairul Anuar Mat Amin. „Compression Strength of Gellan Gum Hydrogel Incorporated with Organo-Montmorillonite and Cloisite 15A“. Materials Science Forum 840 (Januar 2016): 236–39. http://dx.doi.org/10.4028/www.scientific.net/msf.840.236.

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The uniformly cross-linked gellan gum hydrogel with sodium montmorillonite (Na-MMT), organo-montmorillonite (CTAB-MMT) and Cloisite 15A were successfully prepared. The compression performances of the hydrogels were investigated. The results show that the GG hydrogels containing Cloisite 15A required smallest volume to achieve optimum compression stress, modulus and compression strain at 5% (w/w) compared to both Na-MMT and CTAB-MMT at 10% (w/w), respectively. The decrease in compression performances of gellan gum hydrogel at higher concentration containing those clays could be due to agglomeration process which created the entangled structure and bring up the brittleness of hydrogel properties. Overall, the presence of the clays significantly improved the mechanical performances of gellan gum hydrogels which beneficial to be used in tissue engineering.

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Fialho, Arsénio M., Lígia O. Martins, Marie-Lucie Donval, Jorge H. Leitão, Michael J. Ridout, Andrew J. Jay, Victor J. Morris und Isabel Sá-Correia. „Structures and Properties of Gellan Polymers Produced bySphingomonas paucimobilis ATCC 31461 from Lactose Compared with Those Produced from Glucose and from Cheese Whey“. Applied and Environmental Microbiology 65, Nr. 6 (01.06.1999): 2485–91. http://dx.doi.org/10.1128/aem.65.6.2485-2491.1999.

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ABSTRACT The dairy industry produces large quantities of whey as a by-product of cheese production and is increasingly looking for new ways to utilize this waste product. Gellan gum is reliably produced bySphingomonas paucimobilis in growth media containing lactose, a significant component of cheese whey, as a carbon source. We studied and compared polysaccharide biosynthesis by S. paucimobilis ATCC 31461 in media containing glucose, lactose (5 to 30 g/liter), and sweet cheese whey. We found that altering the growth medium can markedly affect the polysaccharide yield, acyl substitution level, polymer rheological properties, and susceptibility to degradation. Depression of gellan production from lactose compared with gellan production from glucose (approximately 30%) did not appear to occur at the level of synthesis of sugar nucleotides, which are the donors of monomers used for biosynthesis of the repetitive tetrasaccharide unit of gellan. The lactose-derived biopolymer had the highest total acyl content; the glucose- and whey-derived gellans had similar total acyl contents but differed markedly in their acetate and glycerate levels. Rheological studies revealed how the functionality of a gellan polysaccharide is affected by changes in the acyl substitution.

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Li, Haomiao, Leonardo Severini, Mattia Titubante, Decai Gong, Laura Micheli, Claudia Mazzuca und Yuxuan Gong. „Gellan Gum Hydrogel as an Aqueous Treatment Method for Xuan Paper“. Restaurator. International Journal for the Preservation of Library and Archival Material 42, Nr. 1 (01.03.2021): 37–54. http://dx.doi.org/10.1515/res-2020-0010.

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Abstract Aqueous cleaning of works of art on paper is one of the most important and delicate steps in a conservation process. It allows the removal of inorganic (metals) and organic substances, such as degradation products and other contaminants. These substances are responsible for yellowing, weakening, and loss of mechanical properties of paper. In this article, the cleaning effect of gellan gum was assessed on xuan paper, a traditional Chinese paper different in composition and papermaking technology compared to many Western papers. To assess the effect of gellan gum on xuan paper, its characteristics were studied before and after cleaning utilizing non-invasive and micro-invasive techniques. Results were compared to those obtained when treating Western papers and indicated that gellan gum can be applied effectively for aqueous cleaning of xuan paper.

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Nair, Shah, Aljaeid, Al-Dhubiab und Jacob. „Gellan Gum-Based Hydrogel for the Transdermal Delivery of Nebivolol: Optimization and Evaluation“. Polymers 11, Nr. 10 (16.10.2019): 1699. http://dx.doi.org/10.3390/polym11101699.

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Poor solubility and appreciable first-pass metabolism have limited the oral bioavailability of nebivolol. The objective of the current investigation was to design, formulate, and optimize a hydrogel-based transdermal system for nebivolol using factorial design and compare its pharmacokinetics with oral suspension. Hydrogel formulations (F1–F8) were prepared by varying the amounts of gellan gum, carbopol, and polyethylene glycol. A 23 full factorial design was used to assess the effect of independent variables such as gellan gum, carbopol, and polyethylene glycol 400 on dependent variables like viscosity, in vitro release, and ex vivo permeation after 2 h at two levels. Optimized gel (F7), containing nebivolol hydrochloride (75 mg), gellan gum (300 mg), carbopol (150 mg), polyethylene glycol 400 (20 µl), tween 80 (1 ml), ethanol (10 ml), and water (up to 30 ml) was selected and evaluated in albino rats. The physicochemical properties of F7 (pH: 7.1 ± 0.15, viscosity: 8943 ± 116 centipoise, drug content: 98.81% ± 2.16%) seem ideal for transdermal application. It was noticed that the concentration of carbopol has a more significant role than gellan gum in gel viscosity. A biphasic release pattern was exhibited by gels, and the release rate was mainly influenced by the concentration of gellan gum. Greater transdermal flux (30.86 ± 4.08 µg/cm2/h) was observed in F7 as compared with other prepared gels. Noticeable enhancement in AUC0-α value (986.52 ± 382.63 ng.h/ml; p < 0.01) of transdermal therapy (~2-fold higher compared with oral administration) established the potential of F7 to improve the rate and extent of nebivolol delivery. The overall results demonstrated here signify that F7 could be a feasible alternative to oral therapy of nebivolol.

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Zargar, Seyed Mohammad, Mehdi Mehdikhani und Mohammad Rafienia. „Reduced graphene oxide–reinforced gellan gum thermoresponsive hydrogels as a myocardial tissue engineering scaffold“. Journal of Bioactive and Compatible Polymers 34, Nr. 4-5 (Juli 2019): 331–45. http://dx.doi.org/10.1177/0883911519876080.

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Myocardial infarction is one of the most prevalent diseases around the world. Cardiac tissue engineering is a new approach to repair and revive the structure and functionality of cardiac damaged tissue. In this study, gellan gum/reduced graphene oxide composite hydrogels were fabricated, characterized, and evaluated. The hydrogels were prepared using the solvent casting method and characterized via scanning electron microscopy and Fourier-transform infrared spectroscopy. Compressive mechanical analysis, injectability as well as electrical conductivity test were run. Furthermore, water swelling and degradation analyses were conducted. MTT assay was performed using rat myoblasts (H9C2) to determine the cytotoxicity of our samples. Results showed that reduced graphene oxide fillers dispersed acceptably and enhanced the compressive modulus and electrical conductivity of gellan gum hydrogels. However, in this regard, compressive strength and ductility were not significantly boosted with reduced graphene oxide addition. The water-swelling ratio (%) rised in the presence of reduced graphene oxide, whereas the degradation rate was not significantly affected by them. Meanwhile, synthesized hydrogels showed suitable injectability. MTT assay results revealed that gellan gum hydrogels containing 1% and 2% reduced graphene oxide were not cytotoxic. According to the findings, gellan gum/2% reduced graphene oxide composite hydrogel can be a promising candidate for repairing and healing infarcted myocardial tissue.

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Feketshane, Zizo, Sibusiso Alven und Blessing Atim Aderibigbe. „Gellan Gum in Wound Dressing Scaffolds“. Polymers 14, Nr. 19 (30.09.2022): 4098. http://dx.doi.org/10.3390/polym14194098.

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Several factors, such as bacterial infections, underlying conditions, malnutrition, obesity, ageing, and smoking are the most common issues that cause a delayed process of wound healing. Developing wound dressings that promote an accelerated wound healing process and skin regeneration is crucial. The properties of wound dressings that make them suitable for the acceleration of the wound healing process include good antibacterial efficacy, excellent biocompatibility, and non-toxicity, the ability to provide a moist environment, stimulating cell migration and adhesion, and providing gaseous permeation. Biopolymers have demonstrated features appropriate for the development of effective wound dressing scaffolds. Gellan gum is one of the biopolymers that has attracted great attention in biomedical applications. The wound dressing materials fabricated from gellan gum possess outstanding properties when compared to traditional dressings, such as good biocompatibility, biodegradability, non-toxicity, renewability, and stable nature. This biopolymer has been broadly employed for the development of wound dressing scaffolds in different forms. This review discusses the physicochemical and biological properties of gellan gum-based scaffolds in the management of wounds.

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Lu, Yushuang, Xiaojian Zhao und Sheng Fang. „Characterization, Antimicrobial Properties and Coatings Application of Gellan Gum Oxidized with Hydrogen Peroxide“. Foods 8, Nr. 1 (17.01.2019): 31. http://dx.doi.org/10.3390/foods8010031.

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The effect of hydrogen peroxide (H2O2) oxidation on the physicochemical, gelation and antimicrobial properties of gellan gum was studied. The oxidized gellan gum (OGG) was characterized by measuring the carboxyl/carbonyl group contents, Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (1H-NMR) spectroscopy. The H2O2 oxidation resulted in a large increase in the carboxyl groups in gellan gum. The OGG lost gelation ability by oxidation even in the presence of metal ions. The antimicrobial activities of the OGG against Gram-positive bacteria (Staphylococcus aureus), Gram-negative bacteria (Escherichia coli), and fungal (Aspergillus niger) were tested. The OGG could inhibit the growth of both bacteria and fungal, and the activity was improved with an increase in the oxidation level. Finally, the application of the OGG as an active coatings material to extend the storage of apples was tested.

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Ferris, C. J., L. R. Stevens, K. J. Gilmore, E. Mume, I. Greguric, D. M. Kirchmajer, G. G. Wallace und M. in het Panhuis. „Peptide modification of purified gellan gum“. Journal of Materials Chemistry B 3, Nr. 6 (2015): 1106–15. http://dx.doi.org/10.1039/c4tb01727g.

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Syed Ansar Ali, Amit Kumar Nayak, Kalyan Kumar Sen und Prabhakar T. „Preparation and characterization of vetiver oil encapsulated polymeric microcapsules for sedative and hypnotic activity“. International Journal of Research in Pharmaceutical Sciences 10, Nr. 4 (14.11.2019): 3616–25. http://dx.doi.org/10.26452/ijrps.v10i4.1743.

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In the present work, in view of the medicinal properties of vetiver oil (extracted from the roots of Vetiveria zizanioides L.), we made an attempt to encapsulate vetiver oil in a biocompatible polymeric system made of sodium alginate with gellan gum or karaya gum. Sodium alginate and gellan gum or karaya gum were ionotropically cross-linked to encapsulate vetiver oil. Vetiver oil encapsulations in these microcapsules were 35.92 ± 3.18 % to 78.55 ± 3.35%. Vetiver oil encapsulated microcapsules were of spherically shaped with 656-769 µm mean diameter. This vetiver oil encapsulated microcapsules made of alginate-gellan gum blends were found capable of providing a long release of encapsulated oil, showing the potential for the sustained release application. These microcapsules were analyzed by FTIR, DSC, and SEM, etc. In addition, sedative and hypnotic activities of vetiver oil encapsulated polymeric microcapsules in the male Swiss albino mice were evaluated. The sedative-hypnotic activity of vetiver oil encapsulated polymeric microcapsules in rats was observing the number of crossing and motilities. The results proves that vetiver oil encapsulated polymeric microcapsules decreased motility when compared to the control group.

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Warren, Holly, und Marc in het Panhuis. „Electrically Conducting PEDOT:PSS – Gellan Gum Hydrogels“. MRS Proceedings 1569 (2013): 219–23. http://dx.doi.org/10.1557/opl.2013.1101.

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ABSTRACTHydrogels consisting of the conducting polymer PEDOT:PSS and the biopolymer gellan gum (GG) were characterized using electrical, mechanical and rheological methods. Compression testing and rheological analysis showed that the gels weakened with increasing PEDOT:PSS content. In contrast, the increasing PEDOT:PSS content resulted in an increasing electrical conductivity.

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Halim, N. F. A., S. R. Majid, A. K. Arof, F. Kajzar und A. Pawlicka. „Gellan Gum-LiI Gel Polymer Electrolytes“. Molecular Crystals and Liquid Crystals 554, Nr. 1 (März 2012): 232–38. http://dx.doi.org/10.1080/15421406.2012.634344.

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Sanderson, G. R. „The Food Applications of Gellan Gum“. Canadian Institute of Food Science and Technology Journal 20, Nr. 5 (Dezember 1987): 321. http://dx.doi.org/10.1016/s0315-5463(87)71296-6.

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Okamoto, T., K. Kubota und N. Kuwahara. „Light scattering study of gellan gum“. Food Hydrocolloids 7, Nr. 5 (Dezember 1993): 363–71. http://dx.doi.org/10.1016/s0268-005x(09)80232-4.

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Postema, Michiel, Christine Gering, Nicole Anderton, Craig S. Carlson und Minna Kellomäki. „Monitoring the gelation of gellan gum with torsion rheometry and brightness-mode ultrasound“. Current Directions in Biomedical Engineering 8, Nr. 2 (01.08.2022): 33–36. http://dx.doi.org/10.1515/cdbme-2022-1010.

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Abstract Gellan gum is a hydrogel with several applications in ultrasonic imaging, novel drug delivery, and tissue regeneration. As hydrogels are dynamic entities, their viscocelastic and therefore their acoustic properties change over time, which is of interest to monitor. To determine the speed of sound from brightness-mode images, however, rather large quantities of hydrogel are needed. In this study, we investigated torsion rheometry as a means to determine acoustic properties. Perceived speeds of sound were derived and computed from torsion rheometry measurements of gelating gellan gum mixed with spermidine trihydrochloride crosslinker. For comparison, brightness-mode ultrasonic images were recorded of the same material inside a phantom well. The rheometry data converged to a speed of sound within a standard devitation of the speed of sound measured from the brightness-mode images.We have shown that dynamic acoustic properties of gelating gellan gum can be simulated and experimentally determined using torsion rheometry.

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Sapper, Mayra, Pau Talens und Amparo Chiralt. „Improving Functional Properties of Cassava Starch-Based Films by Incorporating Xanthan, Gellan, or Pullulan Gums“. International Journal of Polymer Science 2019 (13.01.2019): 1–8. http://dx.doi.org/10.1155/2019/5367164.

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The effect of the partial substitution of cassava starch in edible films for 10 and 20 wt% of gellan, xanthan, or pullulan gums was analysed in films obtained by casting. The tensile properties, barrier capacity to water vapour, and oxygen and water sorption isotherms of the samples were analysed. The blend of starch with gellan gum was effective to reduce the moisture sorption capacity of starch films while reducing water vapour permeability, enhancing the film strength and resistance to break and preserving films against starch retrogradation throughout the storage time. Xanthan gum improved the tensile behaviour of the starch films, but did not reduce their water sorption capacity and water vapour permeability. Pullulan did not notably improve the functional properties of the starch films. Gellan gum at 10 and 20 wt% in the blend could be used to obtain starch films with more adequate properties for food packaging purposes.

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Akkineni, Ashwini Rahul, Bilge Sen Elci, Anja Lode und Michael Gelinsky. „Addition of High Acyl Gellan Gum to Low Acyl Gellan Gum Enables the Blends 3D Bioprintable“. Gels 8, Nr. 4 (23.03.2022): 199. http://dx.doi.org/10.3390/gels8040199.

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Long-term stability of gellan gum (GG) at physiological conditions is expected, as very low concentration of divalent ions are required for crosslinking, as compared to alginate—which is extensively used for tissue engineering (TE) applications. Hence, GG is proposed as an ideal candidate to substitute alginate for TE. Deacylated (low acyl; LA) GG forms brittle gels, thus only low concentrations were used for cell encapsulation, whereas acylated (high acyl; HA) GG forms weak/soft gels. 3D bioprinting using pure LAGG or HAGG is not possible owing to their rheological properties. Here, we report development and characterization of bioprintable blends of LAGG and HAGG. Increase in HAGG in the blends improved shear recovery and shape fidelity of printed scaffolds. Low volumetric swelling observed in cell culture conditions over 14 days indicates stability. Volumetric scaffolds were successfully printed and their mechanical properties were determined by uniaxial compressive testing. Mesenchymal stem cells bioprinted in blends of 3% LAGG and 3% HAGG survived the printing process showing >80% viability; a gradual decrease in cell numbers was observed over 21 days of culture. However, exploiting intrinsic advantages of 3D bioprinting, LAGG/HAGG blends open up numerous possibilities to improve and/or tailor various aspects required for TE.

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Muralidharan, D., A. Jaculin Raiza und K. Pandian. „Single Pot Synthesis of Gellan Gum Coated Silver Nanoparticles and its Antimicrobial Activity“. Asian Journal of Chemistry 33, Nr. 9 (2021): 2049–52. http://dx.doi.org/10.14233/ajchem.2021.23295.

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A single pot synthesis of gellan gum coated silver nanoparticles using aniline as a reducing agent has been investigated in present study. The reaction was facile at 80 ºC under reflux condition and the complete reduction of silver ions was noted within 2 h. The resulting gellan gum protected silver nanoparticle was isolated and analyzed with various analytical tools. The antimicrobial activity of the prepared nanocomposite had shown an excellent activity against some selected pathogenic microorganisms.

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Osmałek, Tomasz Zbigniew, Anna Froelich, Barbara Jadach und Marek Krakowski. „Rheological investigation of high-acyl gellan gum hydrogel and its mixtures with simulated body fluids“. Journal of Biomaterials Applications 32, Nr. 10 (14.03.2018): 1435–49. http://dx.doi.org/10.1177/0885328218762361.

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Purpose Most of the studies concerning gellan have been focused on its application as a food ingredient, however, gellan is often considered as a candidate for the development of novel pharmaceutical formulations. Taking into account that gellan is ion-sensitive, it can be assumed that its initial mechanical properties can change upon contact with body secretions. Therefore, the aim of the work was to investigate the rheological properties of pure high-acyl gellan gum hydrogel (0.4%) and its mixtures with selected simulated body fluids. Methods The rheological investigations were performed on rotational rheometer and included oscillatory temperature, amplitude, and frequency sweeping. The results enabled estimation of the linear viscoelastic regime, calculation of the cross-over points, and percentage of structure recovery. Results In the case of pure hydrogel no evidence of thermosensitivity was observed in the range of 20–40°C. In pH = 1.2 (NaCl/HCl) the hydrogel structure was almost entirely destroyed. Mixing with phosphate buffer (pH = 4.5) resulted in higher gel strength than after dilution with deionized water. The opposite effect was observed in the case of pH = 7.4. The studies performed for the mixture of GG hydrogel and mucin indicated interaction between the components. The hydrogel elasticity increased in the presence of simulated tear, but decreased in simulated saliva and vaginal fluid. Conclusions In this study, it was shown that the stability of a three-dimensional gellan structure may be affected by pH and the presence of mucin which most probably competed with gellan gum in divalent cations binding. The observations presented in this study may be important in terms of potential application of gellan gum as a potential carrier in drug delivery systems.

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Lv, Yukai, Zheng Pan, Cunzheng Song, Yulong Chen und Xin Qian. „Locust bean gum/gellan gum double-network hydrogels with superior self-healing and pH-driven shape-memory properties“. Soft Matter 15, Nr. 30 (2019): 6171–79. http://dx.doi.org/10.1039/c9sm00861f.

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Double-network hydrogels based on two natural polysaccharide polymers, locust bean gum and gellan gum, have been fabricated and exhibited excellent self-healing, thermo-processability, and pH-driven shape memory properties.

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Gadziński, Piotr, Anna Froelich, Barbara Jadach, Monika Wojtyłko, Adam Tatarek, Antoni Białek, Julia Krysztofiak, Michał Gackowski, Filip Otto und Tomasz Osmałek. „Ionotropic Gelation and Chemical Crosslinking as Methods for Fabrication of Modified-Release Gellan Gum-Based Drug Delivery Systems“. Pharmaceutics 15, Nr. 1 (28.12.2022): 108. http://dx.doi.org/10.3390/pharmaceutics15010108.

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Hydrogels have a tridimensional structure. They have the ability to absorb a significant amount of water or other natural or simulated fluids that cause their swelling albeit without losing their structure. Their properties can be exploited for encapsulation and modified targeted drug release. Among the numerous natural polymers suitable for obtaining hydrogels, gellan gum is one gaining much interest. It is a gelling agent with many unique features, and furthermore, it is non-toxic, biocompatible, and biodegradable. Its ability to react with oppositely charged molecules results in the forming of structured physical materials (films, beads, hydrogels, nanoparticles). The properties of obtained hydrogels can be modified by chemical crosslinking, which improves the three-dimensional structure of the gellan hydrogel. In the current review, an overview of gellan gum hydrogels and their properties will be presented as well as the mechanisms of ionotropic gelation or chemical crosslinking. Methods of producing gellan hydrogels and their possible applications related to improved release, bioavailability, and therapeutic activity were described.

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Alshammari, Norah, Syahrizal Muttakin, Qingsu Liu, Ourania Gouseti, Jaber Alyami, Alison Lovegrove, Guruprasad P. Aithal, Moira Taylor und Luca Marciani. „The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 571. http://dx.doi.org/10.1093/cdn/nzab044_002.

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Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

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Gately, Reece D., Holly Warren, Mattia Scardamaglia, Tony Romeo, Carla Bittencourt und Marc in het Panhuis. „Sonication-induced effects on carbon nanofibres in composite materials“. RSC Advances 5, Nr. 25 (2015): 19587–95. http://dx.doi.org/10.1039/c4ra15033c.

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Caliman, Willian R., Franciani C. Sentanin, Rodrigo C. Sabadini, Rodrigo H. S. Garcia, Tatiana Monaretto, Luiz A. Colnago und Agnieszka Pawlicka. „Gellan Gum-Montmorillonite Nanocomposites for Electrochromic Devices“. Coatings 13, Nr. 2 (03.02.2023): 350. http://dx.doi.org/10.3390/coatings13020350.

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The present paper shows the results of nanocomposite polymer electrolytes (SPEs) of montmorillonite (MMT; Na+SYN-1) and gellan gum obtained by the solution casting method. The membrane samples were characterized by ATR-FTIR, time-domain nuclear magnetic resonance (TD-NMR), and scanning electron microscopy (SEM). Then, two samples were chosen and applied in small electrochromic devices (ECDs). The ATR-FTIR revealed shifts in bands of acetate and glycosidic bonds at 1032 and 1611 cm−1, respectively, indicating an interaction between the gellan gum and Na+SYN-1. The spin–lattice relaxation time of the proton nuclei (T1) suggests the poor dispersion of MMT in the matrix, especially above 20 wt.%. However, SEM pictures pointed to a more homogeneous surface of the nanocomposite containing 40 wt.% Na+SYN-1 when compared to the sample without clay. NPEs with 10 and 40 wt.% Na+SYN-1 were applied in ECDs, and the voltammograms showed a decrease in anodic and cathodic peaks after 2519 chronocoulometric cycles for the sample with 10 wt.% Na+SYN-1 and after 420 cycles for the sample with 40 wt.% Na+SYN-1. There was also a decrease in the charge density in both ECDs and an oscillating difference in transmittance between the colored/discolored states during the chronocoulometric cycles of the ECD with GG-MMT10. Further studies may reveal more property improvements in gellan gum nanocomposites.

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Vieira, Sílvia, Paulina Strymecka, Luiza Stanaszek, Joana Silva-Correia, Katarzyna Drela, Michał Fiedorowicz, Izabela Malysz-Cymborska et al. „Methacrylated gellan gum and hyaluronic acid hydrogel blends for image-guided neurointerventions“. Journal of Materials Chemistry B 8, Nr. 27 (2020): 5928–37. http://dx.doi.org/10.1039/d0tb00877j.

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Vieira, Sílvia, Stephanie Vial, F. Raquel Maia, Mariana Carvalho, Rui L. Reis, Pedro L. Granja und J. Miguel Oliveira. „Gellan gum-coated gold nanorods: an intracellular nanosystem for bone tissue engineering“. RSC Advances 5, Nr. 95 (2015): 77996–8005. http://dx.doi.org/10.1039/c5ra13556g.

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SAHA, DIPJYOTI, und SUVENDU BHATTACHARYA. „CHARACTERISTICS OF GELLAN GUM BASED FOOD GELS“. Journal of Texture Studies 41, Nr. 4 (16.07.2010): 459–71. http://dx.doi.org/10.1111/j.1745-4603.2010.00236.x.

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Noor, I. S. M., S. R. Majid, A. K. Arof, D. Djurado, S. Claro Neto und A. Pawlicka. „Characteristics of gellan gum–LiCF3SO3 polymer electrolytes“. Solid State Ionics 225 (Oktober 2012): 649–53. http://dx.doi.org/10.1016/j.ssi.2012.03.019.

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Okamoto, T. „Sol-gel transition of polysaccharide gellan gum“. Carbohydrate Polymers 30, Nr. 2-3 (Juli 1996): 149–53. http://dx.doi.org/10.1016/s0144-8617(96)00074-4.

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Mashimo, S. „Water structure in gellan gum-water system“. Carbohydrate Polymers 30, Nr. 2-3 (Juli 1996): 141–44. http://dx.doi.org/10.1016/s0144-8617(96)00083-5.

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Shimazaki, Tomio, und Kazuyoshi Ogino. „Viscoelastic properties of gellan gum aqueous solutions“. Food Hydrocolloids 7, Nr. 5 (Dezember 1993): 417–26. http://dx.doi.org/10.1016/s0268-005x(09)80237-3.

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