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Journal articles on the topic 'Guar gum'
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1
Arslan, Seher, and Selen Kadagan. "EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI." Latin American Applied Research - An international journal 51, no. 2 (March 20, 2021): 113–18. http://dx.doi.org/10.52292/j.laar.2021.351.
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This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had the highest general appreciation during the storage period. The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.
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&NA;. "Guar gum." Reactions Weekly &NA;, no. 428 (November 1992): 7. http://dx.doi.org/10.2165/00128415-199204280-00029.
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Todd, Peter A., Paul Benfield, and Karen L. Goa. "Guar Gum." Drugs 39, no. 6 (June 1990): 917–28. http://dx.doi.org/10.2165/00003495-199039060-00007.
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&NA;. "Guar gum." Reactions Weekly &NA;, no. 413 (August 1992): 7. http://dx.doi.org/10.2165/00128415-199204130-00024.
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&NA;. "Guar gum." Reactions Weekly &NA;, no. 339 (February 1991): 10. http://dx.doi.org/10.2165/00128415-199103390-00053.
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Su, Ying, Yi Ding Shen, Xiao Juan Lai, and Xiao Rong Wang. "Preparation and Property of Hydrophobic Modified Guar Gum Thickener." Advanced Materials Research 631-632 (January 2013): 260–64. http://dx.doi.org/10.4028/www.scientific.net/amr.631-632.260.
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The modified guar gum was synthesized with guar gum as material and bromododecane as etherifying agent by suspension polymerization method. The solution and gel of the modified guar gum were also prepared. The structure and the property of the modified guar gum were analysized by Fourier transform infrared spectrum (FT-IR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The heat resistance and the viscoelasticity modulus of the gel were also researched by rheometer. The results of FT-IR and XRD show that the hydrophobic long chain has been introduced into the guar gum successfully. TGA indicates that the modified guar gum has higher thermal stability. The rheology tests reflect that with different temperature conditions, the shear viscosity, the viscoelasticity modulus of the gel and the heat resistance of the modified guar gum are both better than that of the unmodified guar gum. The modified guar gum can be used as thickener of fracturing fluid, and it can reduce its amount.
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Casas, J?A, A?F Mohedano, and F. Garc�a-Ochoa. "Viscosity of guar gum and xanthan/guar gum mixture solutions." Journal of the Science of Food and Agriculture 80, no. 12 (2000): 1722–27. http://dx.doi.org/10.1002/1097-0010(20000915)80:12<1722::aid-jsfa708>3.0.co;2-x.
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Morgan, L. M., J. A. Tredger, A. Madden, P. Kwasowski, and V. Marks. "The effect of guar gum on carbohydrate-, fat- and protein-stimulated gut hormone secretion: modification of postprandial gastric inhibitory polypeptide and gastrin responses." British Journal of Nutrition 53, no. 3 (May 1985): 467–75. http://dx.doi.org/10.1079/bjn19850056.
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1. 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.2. 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.3. 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.4. 5 and 10 g guar gum/l solutions in water possessed buffering capacities between pH 2.75 and 5.5.5. Guar gum at 5 g/l caused no detectable change in liquid gastric-emptying time.6. 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.
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Ellis, Peter R., Fathy M. Dawoud, and Edwin R. Morris. "Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum." British Journal of Nutrition 66, no. 3 (November 1991): 363–79. http://dx.doi.org/10.1079/bjn19910041.
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The effectiveness of guar gum in reducing post-prandial blood glucose and plasma insulin levels in human subjects seems to depend mainly on its ability to increase the viscosity of digesta in the small intestine. However, the precise relationship between the rheological properties of guar gum (either in vitro or in vivo) and the changes in blood metabolites and hormones is unknown. The aim of the present study, therefore, was to investigate the effects of wheat breads containing guar gum samples varying in molecular weight (Mw) and particle size (characteristics that strongly influence the rheological properties of guar gum) on post-prandial blood glucose and plasma insulin levels in healthy subjects. The sensory qualities of breads containing guar-gum flours of different Mw were also evaluated using a hedonic scoring technique. No significant differences in the post-prandial blood glucose responses were found between the control and guar breads. However, all the guar breads elicited significant (P < 0.05) decreases in the post-prandial rise in plasma insulin, an effect that did not appear to be influenced by large variations in Mw or particle size of guar gum. Moreover, the sensory qualities of guar bread were markedly improved by using low Mw grades of guar gum.
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Castellón, César I., Eder C. Piceros, Norman Toro, Pedro Robles, Alejandro López-Valdivieso, and Ricardo I. Jeldres. "Depression of Pyrite in Seawater Flotation by Guar Gum." Metals 10, no. 2 (February 11, 2020): 239. http://dx.doi.org/10.3390/met10020239.
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The application of guar gum for pyrite depression in seawater flotation was assessed through microflotation tests, Focused Beam Reflectance Measurements (FBRM), and Particle Vision Measurements (PVM). Potassium amyl xanthate (PAX) and methyl isobutyl carbinol (MIBC) were used as collector and frother, respectively. Chemical species on the pyrite surface were characterized by Fourier-transform infrared spectroscopy (FTIR) spectroscopy. The microflotation tests were performed at pH 8, which is the pH at the copper sulfide processing plants that operate with seawater. Pyrite flotation recovery was correlated with FBRM and PVM characterization to delineate the pyrite depression mechanisms by the guar gum. The high flotation recovery of pyrite with PAX was significantly lowered by guar gum, indicating that this polysaccharide could be used as an effective depressant in flotation with sea water. FTIR analysis showed that PAX and guar gum co-adsorbed on the pyrite surface, but the highly hydrophilic nature of the guar gum embedded the hydrophobicity due to the PAX. FBRM and PVM revealed that the guar gum promoted the formation of flocs whose size depended on the addition of guar gum and PAX. It is proposed that the highest pyrite depression occurred not only because of the hydrophilicity induced by the guar gum, but also due to the formation of large flocs, which could not be transported by the bubbles to the froth phase. Furthermore, it is shown that an overdose of guar gum hindered the depression effect due to redispersion of the flocs.
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Meyer, Kerstin, Christelle Rosa, Claudia Hischenhuber, and Rolf Meyer. "Determination of Locust Bean Gum and Guar Gum by Polymerase Chain Reaction and Restriction Fragment Length Polymorphism Analysis." Journal of AOAC INTERNATIONAL 84, no. 1 (January 1, 2001): 89–100. http://dx.doi.org/10.1093/jaoac/84.1.89.
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Abstract 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%.
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Semalty, Mona, T. Bisht, and A. Semalty. "A Comparative Study of Triple-Layered Aceclofenac Matrix Tablets Formulated using Xanthan Gum and Guar Gum." International Journal of Pharmaceutical Sciences and Nanotechnology 5, no. 1 (May 31, 2012): 1621–26. http://dx.doi.org/10.37285/ijpsn.2012.5.1.5.
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The aim of the present study was to develop sustained release, multilayered-matrix tablet of aceclofenac using natural polymers-guar gum (GG) and xanthan gum (XG) as carrier for core matrix and hydroxyl propylmethyl cellulose (HPMC K-15M), sodium carboxymethylcellulose (NaCMC) and ethyl cellulose (EC) and polyvinylpyrrolidone (PVP-K30) for preparing bottom and top layers. The formulated tablets were evaluated for uniformity of weight, drug content, friability, hardness, thickness, swelling index and in vitro drug release. The physicochemical properties of tablets were found within the limits. The physiochemical investigation showed that aceclofenac matrix tablet prepared with xanthan gum showed better dissolution profile as compared to that of guar gum. Matrix tablets of xanthan gum with 6% W/V xanthan gum (MTX1) showed the highest percent drug release (88.98%), while matrix tablets of guar gum with 6% W/V guar gum (MTG1) showed the highest percent drug release (73.89%) at the end of 8 hours in pH 6.8 phosphate buffer. Among the matrix tablet of xanthan gum MTX4 (with 24% W/V of xanthan) showed the lowest percent drug release (49.6%) and while among the guar gum tablets MTG4 (with 24% W/V of guar gum) showed the lowest percent drug release (48.65%) at the end of 8 hours. It was concluded that increasing the concentration of gum from 6% W/V to 24% W/V in the formulation decreased the amount of drug release from the tablet. The xanthan gum based matrix tablets of aceclofenac were found to be superior to that of guar gum matrix tablets for potential therapeutic uses.
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Nair, Divek V. T., Devendra Paudel, Margherita Cantorna, and Vishal Singh. "DIETARY FIBER GUAR GUM EXACERBATES COLONIC INFLAMMATION IN MULTIPLE EXPERIMENTAL MODELS OF INFLAMMATORY BOWEL DISEASE." Inflammatory Bowel Diseases 27, Supplement_1 (January 1, 2021): S2—S3. http://dx.doi.org/10.1093/ibd/izaa347.004.
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Abstract The role of fermentable dietary fibers in patients with inflammatory bowel disease (IBD) is not understood. Herein, we elucidated the effect of dietary fiber guar gum, commonly added to a wide range of processed foods, on colonic inflammation. The use of three different IBD models allowed us to examine the effect of guar gum on various aspects of human IBD, such as immune hyperactivity [IL-10 receptor (IL-10R) neutralization], epithelial injury [dextran sulfate sodium (DSS)], and infection [Citrobacter rodentium (CR)]-mediated inflammation. Wild-type (WT, C57BL/6) mice fed either control cellulose (insoluble fiber, aka non-fermentable fiber) or guar gum (soluble fiber, aka fermentable fiber, 7.5% w/w) were administered four weekly injections of IL-10R neutralizing antibody (α-IL-10R) to induce immune-hyperactivation mediated chronic colitis. Guar gum treated mice developed robust α-IL-10R mediated colitis. Guar gum fed mice had splenomegaly, colomegaly, elevated systemic proinflammatory markers [serum amyloid A (SAA), lipocalin 2 (Lcn2) and keratinocyte-derived chemokine (KC)] and elevated colonic Lcn2 and interleukin (IL)-1β, and histopathology scores compared to control, cellulose-fed, mice. Similar results were observed in Toll-like receptor 5 deficient mice, which are prone to develop microbiota-dependent colitis. Next, to examine the effect of guar gum on the epithelial injury model, mice were treated with DSS (1.4% w/v in drinking water) for seven days. The guar gum fed group developed severe colitis, including reduced body weight, diarrhea, rectal bleeding, shortening of colon length, and elevated levels of pro-inflammatory markers (Lcn2, KC, and SAA)compared to the control group. The last model to be tested was infection-induced colitis. Since inflammation is required to clear the infection, we hypothesized that guar gum fed mice might clear CR infection better than controls. To our surprise, guar gum fed WT mice shed higher numbers of CR in the feces than the cellulose group. The guar gum fed mice had lower body weights, colomegaly, an elevated level of colonic and serum Lcn2, and higher serum SAA than the control group. Collectively, guar gum failed to protect against CR-induced colonic pathology. Altogether, the work demonstrates that guar gum feeding may exacerbate colonic inflammation following immune-hyperactivation, chemical, and infectious injury. Cautioning IBD patients to monitor their consumption of guar gum fiber might be a way to reduce the severity of intestinal inflammation.
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Track, Norman S., Margaret E. Cawkwell, Beth C. Chin, Susan S. Chiu, Sean A. Haberer, and Christopher R. Honey. "Guar gum consumption in adolescent and adult rats: short- and long-term metabolic effects." Canadian Journal of Physiology and Pharmacology 63, no. 9 (September 1, 1985): 1113–21. http://dx.doi.org/10.1139/y85-183.
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Metabolic responses to short- and long-term guar gum consumption were studied in adolescent and adult rats. For the Song-term study, male adolescent rats were divided into four groups (n = 60/group) and fed guar gum, cellulose, or bran diet for 67 weeks. Metabolic studies (food–water intake, feces–urine output, body weight, carbohydrate tolerance) were performed eight times during the 67 weeks. The guar gum group consumed less diet throughout the entire study and gained less weight over the first 20 weeks compared with the cellulose and bran groups. A second bran-fed group was food restricted over the first 20 weeks to match the reduced weight gain of the guar gum group and then fed ad libitum. Reduced plasma glucose excursions were measured for only the guar gum group after both fibre-free glucose and sucrose challenges at weeks 6, 12, and 18; from 24 to 64 weeks all four groups had similar glucose tolerance responses. Twenty-four hour urinary glucose excretion was similar during all eight metabolic studies up to 64 weeks for guar gum and cellulose groups. In the short-term study, male adolescent (200 g; n = 10/group) and adult (630 g; n = 15/group) rats were divided into five and four groups, respectively, and fed guar gum, guar by-product (GBP), cellulose, or bran diet for 6 weeks. A metabolic study was performed during the 6th week. Adolescent rats fed guar gum or GBP diets gained less weight than the cellulose group; only the guar gum group displayed improved carbohydrate tolerance. Adult rats had similar weight gain and carbohydrate tolerance responses to the four diets. Both adolescent and adult rats fed GBP had significantly reduced 24-h urinary glucose excretion. These studies suggest that adolescent rats respond to guar gum consumption with reduced body weight gain and improved carbohydrate tolerance and demonstrate that these responses are lost or absent in adult rats.
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Slavin, Joanne L., and Norman A. Greenberg. "Partially hydrolyzed guar gum." Nutrition 19, no. 6 (June 2003): 549–52. http://dx.doi.org/10.1016/s0899-9007(02)01032-8.
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SHARMA, B., V. KUMAR, and P. SONI. "Carbamoylethylation of guar gum." Carbohydrate Polymers 58, no. 4 (December 7, 2004): 449–53. http://dx.doi.org/10.1016/j.carbpol.2004.08.013.
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Sun, Min, Hong Bo Tang, Si Qing Dong, and Yan Ping Li. "Preparation, Properties of Partially Hydrolized Guar Gum." Advanced Materials Research 781-784 (September 2013): 1901–6. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1901.
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Guar gum is a highly viscous water soluble heteropolysaccharide obtained from guar seed endosperm portion. Partially hydrolyzed guar gum (PHGG) is low in viscosity and has the healthy benefits as the dietary fiber. In this study, the effect of amount of acidolysis agent, ethanol content, acidolysis temperature and time on the acidolysis degree of guar gum was investigated by using the solvent method. The thermal properties were characterized by the idifferential scanning calorimeter and thermogravimetric analyzer, respectively. It was showed that the better conditions for preparing PHGG were: acidolysis temperature 40°C, acidolysis time 4h, ethanol mass concentration 61%, respectively. The freeze-thaw stability, expansion capability decreased after guar gum was partially hydrolized by hydrochloric acid. The onset temperature, end temperature and peak temperature of PHGG all increased, but its melting enthalpy and thermal stability were reduced, compared with those of guar gum.
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Rainbird, Anna L. "Effect of guar gum on gastric emptying of test meals of varying energy content in growing pigs." British Journal of Nutrition 55, no. 1 (January 1986): 99–109. http://dx.doi.org/10.1079/bjn19860014.
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1. Existing information on whether the action of guar gum in decreasing postprandial blood glucose concentrations is due, at least in part, to a reduced rate of gastric emptying is conflicting, possibly because three types of test meals have been used. In order to test whether the type of test meal used influences the action of guar gum, these three types of meal were compared, either without or with guar gum, in growing pigs. The meals were: a high-energy meal (HEM), a low-energy milky drink (LEMD) and a glucose drink (GD).2. Six pigs were prepared with a simple gastric cannula which allowed complete removal of the stomach contents just before or 0.5, 1, 2 or 4 h after feeding.3. The three types of test meal without guar gum gave rise to very different postprandial profiles of gastric pH and of digesta and dry matter (DM) emptying from the stomach.4. Addition of guar gum to the GD significantly raised gastric pH at 0.5 and 1 h after feeding but, when it was added to HEM, gastric pH was only significantly raised 4 h after feeding. No significant effect on gastric pH was seen when guar gum was added to LEMD.5. Although addition of guar gum to GD had no significant effect on the emptying of digesta from the stomach, when added to HEM the rate of emptying of digesta was significantly reduced 1, 2 and 4 h after feeding. Addition of guar gum to LEMD only significantly increased the amount of digesta remaining in the stomach 2 h after feeding.6. There was no significant effect on the emptying of DM from the stomach when guar gum was added to either HEM or LEMD. However, addition of guar gum to GD significantly reduced the mean rate of emptying of DM 0.5 h after feeding.7. Addition of guar gum to either LEMD or GD had no significant effect on the DM concentration of the evacuated gastric digesta. However, addition of guar gum to HEM significantly lowered the DM concentration of the evacuated gastric digesta 1, 2 and 4 h after feeding.8. It was concluded that differences in test meal composition and also in the methods used to measure gastric emptying could account for the discrepancies previously reported. The results suggest that although guar gum may reduce the rate of gastric emptying under some conditions, this is unlikely to be the only mechanism by which it acts.
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Patel, S. P., G. Ranjan, and V. S. Patel. "Rheological properties of guar gum and hydroxyethyl guar gum in aqueous solution." International Journal of Biological Macromolecules 9, no. 6 (December 1987): 314–20. http://dx.doi.org/10.1016/0141-8130(87)90001-8.
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Oprea, Stefan, and Veronica Oprea. "Biodegradation of crosslinked polyurethane acrylates/guar gum composites under natural soil burial conditions." e-Polymers 16, no. 4 (July 1, 2016): 277–86. http://dx.doi.org/10.1515/epoly-2016-0038.
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AbstractThis study investigated the effect of the guar gum content on the degradation behavior of the polyester and polyether polyurethane acrylate composites under outdoor soil-burial exposure. Polyurethane acrylates-guar gum composites were characterized before and after soil degradation by Fourier transform infrared spectroscopy (FTIR), mechanical measurements and scanning electron microscopy (SEM). The results showed that the addition of guar gum produces significant improvement in the degradation rate of these composites. The guar gum filler’s susceptibility to humidity and to soil microorganisms resulted in significant chemical and morphological changes in the entire structure of the composite. Guar gum incorporation into the matrix of the crosslinked polyurethane acrylates leads to a significant decrease in the mechanical properties of the composite films after soil burial exposure.
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Hussain, Majid, Saeed Akhtar, Nazia Khalid, Muhammad Azam, Muhammad Waheed Iqbal, Tariq Ismail, Imran Mahmood Khan, et al. "Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt." Fermentation 9, no. 1 (January 4, 2023): 45. http://dx.doi.org/10.3390/fermentation9010045.
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The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was purified and partially depolymerized using an acid, alkali and enzyme to improve its characteristics and increase its utilization. The prebiotic potential of hydrolyzed guar gum was determined using Basel and supplemented media. Crude guar galactomannans (CGG), purified guar galactomannans (PGG), base hydrolyzed guar galactomannans (BHGG), acid hydrolyzed guar galactomannans (AHGG) and enzymatic hydrolyzed guar galactomannans (EHGG) were analyzed using scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). Yoghurt was prepared with a starter culture and incorporating guar gum, its hydrolyzed forms (0.1, 0.5 and 1%) and Bifidobacterium bifidum. The results showed that PHGG significantly improved the viability of B. bifidum. SEM revealed a significant change in the surface morphology of guar gum after acidic and enzymatic hydrolysis. Enzymatic hydrolysis developed a well-defined framework within guar gum molecules. The XRD pattern of CGG, PGG and AHGG presented an amorphous structure and showed low overall crystallinity while EHGG and BHGG resulted in slightly increased crystallinity regions. FTIR spectral analysis suggested that, after hydrolysis, there was no major transformation of functional groups. The addition of the probiotic and prebiotic significantly improved the physiochemical properties of the developed yoghurt. The firmness, cohesiveness, adhesiveness and syneresis were increased while consistency and viscosity were decreased during storage. In sum, a partial hydrolysis of guar gum could be achieved using inexpensive methods with commercial significance.
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Kruchina-Bogdanov, I. V., E. V. Miroshnichenko, R. A. Shaukharov, E. N. Kantemirova, M. A. Golovina, K. M. Abdullaev, A. V. Balashov, E. V. Rusinova, P. G. Rusinov, and E. K. Potokina. "Impact of growing conditions on the gum properties of different genotypes of guar (Cyamopsis tetragonoloba (L.) Taub.)." Vavilov Journal of Genetics and Breeding 23, no. 7 (November 24, 2019): 941–48. http://dx.doi.org/10.18699/vj19.570.
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Galactomannan (gum), a water-soluble polysaccharide, is widely used as a gelling agent in liquids, including in the oil and gas industry for hydraulic fracturing. The most effective source of this valuable plant material is seeds of guar (Cyamopsis tetragonoloba (L.) Taub.), a legume crop new for Russia. Although in recent years progress has been made in the selection of guar varieties adapted to the conditions of the Russian Federation, the question of the most appropriate region for the cultivation of this crop remains open. The purpose of the study was to investigate how a region and technology of guar cultivation can affect the main indicators of the final target product: the content and viscosity of guar gum extracted from the seeds of various guar genotypes. To understand this, ecogeographical tests of 13 guar accessions from the VIR collection were conducted at the experimental stations of the Vavilov Institute (VIR), where climatic conditions correspond to the temperature requirements of the crop. To compare the properties of gum extracted from the seeds of various genotypes, a fast-tracked laboratory method was suggested allowing gum extracts to be obtained for assessing their viscosity. The method allows fast screening of the breeding material and selecting guar genotypes with beneficial properties of guar gum which are in demand by the oil industry. Applying the fast laboratory method for assessing the properties of gum in seeds of 13 guar varieties showed that the content and viscosity of gum of the same variety vary greatly depending on growing conditions. The same set of 13 guar accessions was grown in 2018 at the Volgograd, Astrakhan, Dagestan and Kuban VIR experimental stations. As a result, the maximum viscosity values were obtained for the seeds reproduced at the Astrakhan region, where the guar was grown on irrigated lands. On the other hand, the maximum gum content in the seeds of all accessions was recorded when they were grown in the Volgograd region. The results showed that the guar gum extracted from seeds of guar plants grown in the Russian Federation can be used as a gelling agent in the processes of intensification of oil production by the method of hydraulic fracturing. This experience is new to the Russian Federation.
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Chen, Feng, Xu Guang Wang, and Ren Shu Yang. "Preparation of Low Molecular Weight Guar Gum for Fracturing by Enzymatic Degradation." Advanced Materials Research 971-973 (June 2014): 127–30. http://dx.doi.org/10.4028/www.scientific.net/amr.971-973.127.
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Guar gum was subjected to degradation in high concentration aqueous solution by enzymatic treating to obtain high concentration low molecular weight guar gum for fracturing. The study indicates that the high concentration guar gum aqueous solution can be degraded effectively by enzymatic treating. The enzymatic treating conditions were investigated and the optical enzymatic treating pH, temperature and enzyme add amount are respectively 6, 50°C and 0.1g/L, and various of low molecular weight guar gum with different molecular weight can be obtained by controlling the enzymatic treating time.
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Southon, Susan, Jennifer M. Gee, and I. T. Johnson. "The effect of dietary protein source and guar gum on gastrointestinal growth and enteroglucagon secretion in the rat." British Journal of Nutrition 58, no. 1 (July 1987): 65–72. http://dx.doi.org/10.1079/bjn19870070.
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1. Male Wistar rats (approximately 100 g) were given fibre-free semi-synthetic diets containing either casein or albumin (168 g/kg diet) as the protein source with or without guar gum (75 g/kg diet) (casein, albumin, casein- guar gum and albumin-guar gum groups).2. Small intestinal length, weights of caecal tissue and contents and plasma enteroglucagon concentration were significantly increased in guar-gum-fed animals compared with the fibre-free groups.3. Total caecal weight and plasma enteroglucagon concentration were higher in the albumin-guar gum group compared with the casein-guar gum group. The weights of caecal tissue and contents were significantly increased in rats given the fibre-free albumin diet compared with those consuming a similar diet with casein as the protein source, although daily food intake tended to be lower.4. It is concluded that the effect of materials classed as dietary fibre may be significantly influenced by the non- polysaccharide component of the diet, and that such interactions may influence both the growth and endocrine activity of the gastrointestinal tract.
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Higham, S. E., and N. W. Read. "The effect of ingestion of guar gum on ileostomy effluent." British Journal of Nutrition 67, no. 1 (January 1992): 115–22. http://dx.doi.org/10.1079/bjn19920013.
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Randomized, paired studies were carried out on five healthy volunteers equipped with terminal ileostomies to investigate the effect of incorporating 15 g of the viscous polysaccharide guar gum in the normal diet on the volume, weight, composition and physical properties of ileostomy effluent. Subjects ate an identical diet during two 5 d study periods, which were separated by 2 d. Outputs of fat, protein, sodium, potassium, dry weight and water were all increased during guar gum administration, but outputs of carbohydrate, calcium and phosphorus were not significantly altered. Mouth-to-stoma transit was not significantly affected and, surprisingly, the viscosity of the ileostomy effluent was reduced by guar gum. These results show that it is not always possible to predict what will happen to small intestinal function when guar gum is added to the diet from experiments carried out when guar gum is administered alone or with glucose. While our findings show that guar gum will reduce fat absorption, the mechanisms involved are more sophisticated than hitherto envisaged.
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Iqbal, Dure Najaf, Arif Nazir, Munawar Iqbal, and Muhammad Yameen. "Green synthesis and characterization of carboxymethyl guar gum: Application in textile printing technology." Green Processing and Synthesis 9, no. 1 (March 17, 2020): 212–18. http://dx.doi.org/10.1515/gps-2020-0022.
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AbstractThis study focusses on the synthesis of carboxymethyl guar gum (CMG) via monochloroacetic acid under alkaline conditions. The reaction conditions were also optimized during the course of experiment. Guar derivative with variable degree of substitution (DS) were prepared and were confirmed by Fourier transform infrared (FTIR) spectroscopy. The DS was determined quantitatively by titration method for each derivative. The synthesized guar gum derivatives, being the natural thickners, have been used in textile printing technology. Substituted guar gum has been proved environmental friendly thickener as compared to synthetic thickeners. Penetration properties, fixation ability, colour fastness, levelness and fabric handling was compared with alginate thickener (commercially available). Guar gum thickeners showed enhanced properties versus alginate thickener and can be used as an alternative to synthetic thickeners in view of its green, non-hazardous and economical derivatives. Guar gum is the outstanding natural thickener, stabilizer, gelling agent and could possibly be used in various industrial units including food, cosmetic, textile, oil fracturing and mining.
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Giri, Pankaj, Simran Kaur Zandu, and Inderbir Singh. "Chemical Modifications of Guar Gum for Drug Delivery Applications: A Review." Asian Journal of Chemistry 32, no. 6 (2020): 1259–65. http://dx.doi.org/10.14233/ajchem.2020.22607.
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Guar gum is a natural excipient extracted from the plant seed of Cyamopsis tetragonolobus, belonging to the Leguminosae family. In the pharmaceutical industries, it contributes an important role due to its non-toxicity, ease of availability, biodegradability and eco-friendly nature. The major constituents of guar gum is galactomannan which is composed of D-galactose anhydride and mannose anhydride. Hydroxyl groups present in galactomannan can be modified by carboxymethylation, grafting or cross-linking with other excipients for developing modified polymers having desirable properties. Guar gum is commonly used as a suspending, emulsifying, stabilizing, gelling and thickening agent in various dosage forms. The guar gum derivatives are also useful in controlling the drug release from the pharmaceutical dosage forms. In this review, different aspects of synthesis of guar gum derivatives and its applications in various drug delivery systems is described.
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Harsanto, Thresia Margareth, and Adrianus Rulianto Utomo. "PENGARUH KONSENTRASI JAHE DAN KONSENTRASI STABILIZER GUAR GUM TERHADAP SIFAT FISIK DAN ORGANOLEPTIK ES KRIM JAHE." Jurnal Teknologi Pangan dan Gizi 18, no. 1 (2019): 44–50. http://dx.doi.org/10.33508/jtpg.v18i1.1986.
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Jahe adalah salah satu tanaman jenis rempah-rempah yang banyak dimanfaatkan oleh ibu-ibu rumah tangga sebagai bumbu untuk memasak. Jahe memiliki kandungan minyak atsiri sebesar 0,25-3,3% yang menimbulkan aroma khas jahe. Aroma dan rasa jahe yang khas membuat jahe potensial digunakan sebagai pemberi flavor pada es krim. Es krim merupakan produk olahan susu dengan penambahan perasa atau pemanis dan disajikan dalam bentuk semi beku. Peningkatan kualitas es krim dapat dilakukan dengan penambahan bahan penstabil, yaitu guar gum. Guar gum membengkak dan atau larut dalam pelarut polar dan membentuk ikatan hidrogen yang kuat dikarenakan adanya gugus hidroksil dalam molekul guar gum. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi jahe dan konsentrasi stabilizer guar gum terhadap sifat fisik dan organoleptik es krim jahe. Parameter yang diukur adalah parameter fisik meliputi laju pelelehan, persen overrun dan parameter organoleptik yaitu rasa dan mouthfeel. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari 3 level yaitu 20%, 35% dan 50% pada faktor konsentrasi jahe dan 0,2%, 0,4% dan 0,6% pada faktor konsentrasi guar gum dengan 3 kali ulangan. Data dianalisa secara statistik untuk mengetahui apakah terdapat pengaruh konsentrasi jahe dan konsentrasi stabilizer guar gum terhadap parameter menggunakan uji ANOVA pada α=5%. Jika pengaruh perlakuan terhadap uji parameter teruji nyata maka dilanjutkan dengan Uji DMRT pada α=5% untuk mengetahui perlakuan yang berbeda nyata. Hasil penelitian menunjukkan ada pengaruh perbedaan konsentrasi jahe dan stabilizer guar gum pada es krim jahe. Semakin tinggi konsentrasi jahe maupun konsentrasi guar gum menyebabkan penurunan laju leleh dan overrun. Kesukaan rasa es krim jahe paling tinggi pada perlakuan P1K2 dan kesukaan mouthfeel es krim jahe paling tinggi pada perlakuan P2K3.
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Vatsyayan, Sonali, Ravinder Raina, and Mukesh Kumar. "Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L." Journal of Applied and Natural Science 14, no. 2 (June 18, 2022): 326–31. http://dx.doi.org/10.31018/jans.v14i2.3376.
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Currently, the global food industry is experiencing a shift in consumer preference towards natural sources of antioxidants derived from edible fruits and vegetables. In view of this, white skinned bitter gourd with bioactive properties has great potential. Additionally, guar gum has the characteristic ability to form strong hydrogen bonds with water molecules, thereby reducing shrinkage during dehydration. Thus, the present investigation was carried out to study the influence of blanching and guar gum pretreatment on the retention of the total phenolic content (TPC) stability and antioxidant activity (AA) of white Momordica charantia L. when cabinet dried at 60±5 °C. The results are indicative of a significant (P values of < 0.05) impact of using guar gum along with blanching before dehydration of white Momordica charantia. The findings obtained clearly show the positive impact of guar gum on the stability and retention of TPC (Folin Ciocalteau) and AA (percentage of 2,2-diphenyl-1-picrylhydrazyl DPPH scavenging activity) in the dried product in comparison to the untreated control. Water Blanching + 1% Guar gum (T5) and 2%Salt Blanching + 0.2% Potassium meta bisulphite + 1%Sodium carbonate + 1% Guar gum (T16) showed higher AA [20.29% (T5) and 40.13% (T16)] and TPC [30.8 (T5) and 39.5 (T16) GAE per 100 g of dried weight (DW)]. Therefore, the application of guar gum as a pretreatment with blanching turns out to be beneficial for higher retention of TPC and AA, thereby maintaining product quality as a whole.
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Galali, Yaseen, Gail Rees, and Victor Kuri. "The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads." Applied Sciences 12, no. 7 (March 25, 2022): 3355. http://dx.doi.org/10.3390/app12073355.
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The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.
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Brown, Nicola J., Jane Worlding, R. D. E. Rumsey, and N. W. Read. "The effect of guar gum on the distribution of a radiolabelled meal in the gastrointestinal tract of the rat." British Journal of Nutrition 59, no. 2 (March 1988): 223–31. http://dx.doi.org/10.1079/bjn19880029.
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1. The effect of addition of guar gum (5 and 10 g/l) to a radiolabelled, homogenized, baked-bean test meal on the distribution of that meal in the gastrointestinal tract was investigated in groups of male rats killed at 25, 50, 100, 200, 300 and 400 min after gavage.2. Addition of 5 and 10 g guar gum/l significantly increased the proportion of the meal remaining in the stomach at 25 and 50 min after gavage (P<0·01).3. The heads of the control meal and meals containing guar gum reached the distal small intestine within 25 min after gavage but radioactivity was not observed in the caecum until 100 min after administration of each of the meals. Addition of guar gum (5 and 10 g/l) delayed caecal filling even though the head of each meal reached the caecum at the same time after gavage.4. The geometric centres of guar-gum-containing meals were proximal to that of the control meal at all times after gavage.5. The observed delay in the passage of a guar-gum-containing meal through the stomach and small intestine is probably due to the viscous nature of the meal resisting the propulsive and mixing effects of the gastrointestinal contractions, thereby reducing access of the glucose to the absorptive epithelium. This could contribute to the observed reductions in postprandial glycaemia seen in previous studies after incorporating guar gum into a meal.
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Shenoy, M. A., and D. J. D'Melo. "Evaluation of mechanical properties of unsaturated polyester-guar gum/hydroxypropyl guar gum composites." Express Polymer Letters 1, no. 9 (2007): 622–28. http://dx.doi.org/10.3144/expresspolymlett.2007.85.
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Rainbird, Anna L., and A. G. Low. "Effect of guar gum on gastric emptying in growing pigs." British Journal of Nutrition 55, no. 1 (January 1986): 87–98. http://dx.doi.org/10.1079/bjn19860013.
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1. Simple gastric cannulas were surgically fitted to four pigs, initially of 30 kg live weight, to examine the effects of guar gum on gastric emptying.2. Four semi-purified high-fat diets based on starch, casein, soya-bean oil and tallow were given to each pig. They contained 0 (control), 20, 40 or 60 g powdered guar gum/kg diet. The meals as fed contained 257 g dry matter (DM)/kg.3. The contents of the stomach were evacuated, with rinsing, before feeding or 0.5, 1, 2 or 4 h after feeding.4. The mean pH of the digesta was unaffected by guar gum until 4 h after feeding when the value increased as the amount of guar gum in the diet rose.5. The only significant effects of guar gum on the emptying of digesta and its components (compared with the control diet) were to reduce the rate of emptying of (a) digesta 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets), (b) dry matter and glucose 1 h after feeding (60 g/kg diet), (c) nitrogen 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets).6. When expressed on a half-time (T50) basis, the emptying of digesta and N (but not of DM and glucose) were significantly slower for diets containing 40 and 60 g guar gum/kg than for the control diet.7. The apparent viscosity of the gastric digesta ranged between 0.5 and 23.7% of the values for the diets as consumed.8. It was concluded that the effects of guar gum on gastric emptying of high-solid meals were small, and that this was unlikely to be an important aspect of the mechanism by which guar gum reduces postprandial blood glucose concentrations.
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Tomlin, J., N. W. Read, C. A. Edwards, and B. I. Duerden. "The degradation of guar gum by a faecal incubation system." British Journal of Nutrition 55, no. 3 (May 1986): 481–86. http://dx.doi.org/10.1079/bjn19860055.
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1. Homogenized and diluted faeces (50 g/l) from one human source were incubated with the complex plant polysaccharide, guar gum, to investigate the degradation of viscous polysaccharides by intestinal bacteria.2. Incubation of the faecal homogenate with guar gum produced a rapid decrease in viscosity and in pH, accompanied by the release of hydrogen.3. No changes in viscosity or pH were observed and there was no production of H2gas when guar gum was incubated with autoclaved faecal homogenate (20 min, 1.03 × 105Pa).4. A bacteria-free filtrate of faeces was prepared by centrifuging the faecal homogenate (2400 g for 100 min) followed by filtration through a Seitz filter and then a millipore filter (size 0.45 μm). Incubating this with guar gum produced a slow decrease in viscosity, but no significant change in pH and no generation of H2.5. Our results show that guar gum can be fermented by human colonic bacteria and suggest the possibility of predigestion by extracellular free enzymes.
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Xiao, Wen Fa, and Li Tao Dong. "Studies on Methacryloyl Guar Gum: Surface Morphology, Crystallinity, Biodegradability and Viscosity Behavior of Semi-Dilute Solutions." Advanced Materials Research 279 (July 2011): 327–32. http://dx.doi.org/10.4028/www.scientific.net/amr.279.327.
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Methacryloyl guar gum was investigated with respect to crystallinity, surface morphology, biodegradability and viscosity of semi-dilute solutions. It was studied that the shear-dependent viscosity behaviour could be well described by the Cross viscosity model, under various methacryloyl guar gum concentrations, salts addition and temperature. The zero-shear-rate viscosity was observed to change with different methacryloyl guar gum concentration and decease with the increase of temperature.
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Grace, J. Maryann, and K. Karthiga. "Guar gum: Properties and its Role in Pre-diabetes and Cholesterol – A Review." Asian Pacific Journal of Health Sciences 9, no. 1 (January 15, 2022): 37–39. http://dx.doi.org/10.21276/apjhs.2021.9.1.7.
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The guar bean (Cyamopsis tetragonoloba) is an erect annual legume and its grows about 2’–9’ high. The buds of these plants start out white and change into a light pink as the flower opens. These flowers then turn deep purple and are followed by fleshy seed pods, which are allowed to ripe and are harvested in summer. The gum extracted from the guar beans forms a gel in water, commonly referred to as guar gum. Guar is extremely draught resistant. The guar seeds used in making medicine are useful in pre-diabetic conditions and the early stages of late-onset diabetes. This review is incorporated with the uses of guar gum and its role in conditions such as pre-diabetes and cholesterol.
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Elias, Edwin J., Singhal Anil, Showkat Ahmad, and Anwar Daud. "Colon Targeted Curcumin Delivery Using Guar Gum." Natural Product Communications 5, no. 6 (June 2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500621.
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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.
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Stanley, John C., and Eric A. Newsholme. "The effect of dietary guar gum on the activities of some key enzymes of carbohydrate and lipid metabolism in mouse liver." British Journal of Nutrition 53, no. 2 (March 1985): 215–22. http://dx.doi.org/10.1079/bjn19850029.
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1. The effects of a 100 g/kg substitution of guar gum on the body-weight gain, food consumption and faecal dry weight of mice fed on a high-sucrose diet and on the activities of hepatic glucose-6-phosphate dehydrogenase (EC 1. 1. 1. 49), 6-phosphogluconate dehydrogenase (EC 1. I. 1. 44), malate dehydrogenase (oxaloacetate- decarboxylating) (NADP+) (EC I. 1. 1. 40), ATP-citrate (pro-3S)-lyase (EC 4. I.3.8), 6-phosphofructokinase (EC 2.7. 1. 11), pyruvate kinase (EC 2. 7. 1. 40)and fructose-1, Qbisphosphatase (EC 3. 1. 3. 11) were studied.2. Guar gum had no effect on body-weight gain or food consumption but increased faecal dry weight.3. Guar gum increasedtheactivitiesofglucose-6-phosphatedehydrogenase, malatedehydrogenase(oxaloacetate- decarboxylating) (NADP+) and 6-phosphofructokinase expressed on a wet-liver-weight basis.4. Guar gum increased the activities of glucose-6-phosphate dehydrogenase, malate dehydrogenase (oxaloacetate- decarboxylating)(NADP+), ATP-citrate (pro-3S)-lyase and 6-phosphofructokinase expressed on a liver-protein basis.5. Guar gum increased the activities of glucose-6-phosphate dehydrogenase and malate dehydrogenase (oxaloacetate-decarboxylating)(NADP+) expressed on a body-weight basis.6. These results suggest that guar gum increases the flux through some pathways of hepatic lipogenesis when mice are fed on high-sucrose diets.
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Rochus, Kristel, Geert P. J. Janssens, Hannelore Van de Velde, Adronie Verbrugghe, Birgitte Wuyts, Lynn Vanhaecke, and Myriam Hesta. "Highly viscous guar gum shifts dietary amino acids from metabolic use to fermentation substrate in domestic cats." British Journal of Nutrition 109, no. 6 (August 9, 2012): 1022–30. http://dx.doi.org/10.1017/s0007114512003029.
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The present study evaluated the potential of affecting amino acid metabolism through intestinal fermentation in domestic cats, using dietary guar gum as a model. Apparent protein digestibility, plasma fermentation metabolites, faecal fermentation end products and fermentation kinetics (exhaled breath hydrogen concentrations) were evaluated. Ten cats were randomly assigned to either guar gum- or cellulose-supplemented diets, that were fed in two periods of 5 weeks in a crossover design. No treatment effect was seen on fermentation kinetics. The apparent protein digestibility (P= 0·07) tended to be lower in guar gum-supplemented cats. As a consequence of impaired small-intestinal protein digestion and amino acid absorption, fermentation of these molecules in the large intestine was stimulated. Amino acid fermentation has been shown to produce high concentrations of acetic and butyric acids. Therefore, no treatment effect on faecal propionic acid or plasma propionylcarnitine was observed in the present study. The ratio of faecal butyric acid:total SCFA tended to be higher in guar gum-supplemented cats (P= 0·05). The majority of large-intestinal butyric acid is absorbed by colonocytes and metabolised to 3-hydroxy-butyrylcoenzyme A, which is then absorbed into the bloodstream. This metabolite was analysed in plasma as 3-hydroxy-butyrylcarnitine, which was higher (P= 0·02) in guar gum-supplemented cats. In all probability, the high viscosity of the guar gum supplement was responsible for the impaired protein digestion and amino acid absorption. Further research is warranted to investigate whether partially hydrolysed guar gum is useful to potentiate the desirablein vivoeffects of this fibre supplement.
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Nunes, C. Simões, and K. Malmlöf. "Effects of guar gum and cellulose on glucose absorption, hormonal release and hepatic metabolism in the pig." British Journal of Nutrition 68, no. 3 (November 1992): 693–700. http://dx.doi.org/10.1079/bjn19920126.
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Six Large White pigs (mean body-weight 59 (se 1.7) kg) were surgically fitted with permanent catheters in the portal vein, the brachiocephalic artery and the right hepatic vein, as well as with electromagnetic flow probes around the portal vein and the hepatic artery, and allowed to recover. The non-anaesthetized animals were given a basal non-fibre diet (diet A) alone or together with 60 g guar gum/kg (diet B) or 150 g purified cellulose/kg (diet C) by substitution for mica. The diets were given for weekly periods and according to a replicated 3x3 Latin square design. On the last day of each such adaptation period, test meals of 800 g were given before blood sampling. Sampling was continued for 8 h. Guar gum strongly reduced glucose apparent absorption without changing the absorption and the hepatic uptake profiles. Production rates of insulin, gastric inhibitory polypeptide and insulin-like growth factor-1 (IGF-1) were lowest after guar gum ingestion. However, the reductions in peripheral blood insulin levels caused by guar gum were not associated with a change in hepatic insulin extraction. IGF-1 appeared to be strongly secreted by the gut, whereas the liver had a net uptake of the peptide. Ingestion of guar gum increased the hepatic extraction coefficient of gut-produced IGF-1. Guar gum ingestion appeared also to decrease glucagon secretion.Cellulose at the level consumed had very few effects on the variables considered.It is suggested that the modulation of intestinal mechanisms by guar gum was sufficient to mediate the metabolic effects described
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Gonzalez Toledo, Selene Yadira, and Jianping Wu. "Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions." Molecules 26, no. 13 (June 30, 2021): 4020. http://dx.doi.org/10.3390/molecules26134020.
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Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.
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Viswanad, Vidya, Shammika P, and Aneesh Tp. "FORMULATION AND EVALUATION OF SYNTHESIZED QUINAZOLINONE DERIVATIVE FOR COLON SPECIFIC DRUG DELIVERY." Asian Journal of Pharmaceutical and Clinical Research 10, no. 3 (March 1, 2017): 207. http://dx.doi.org/10.22159/ajpcr.2017.v10i3.16024.
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ABSTRACTObjective: The current research deals with the formulation and evaluation of synthesized quinazolinone derivative for colon site specific delivery.Methods: The synthesized quinazolinone derivative was enteric coated 5% Eudragit L-100 with by wet granulation method using guar gum, pectin,and guar gum pectin combination as hydrophilic polymer. The prepared matrix tablet was characterized by differential scanning calorimetry andevaluated for different pre-compression and post-compression studies and drug release profiles.Results: All the matrix tablets were within the range of pharmacopeial limits with better flow properties. All the six formulations of matrix tablets haddisintegrated within 5-6 minutes. The optimized formulation selected was F6 formulation combination of guar gum and pectin with 95.79% of drugrelease than compared to the remaining formulation. The optimized matrix tablets followed zero order kinetics with Fickian diffusion.Conclusion: The results proposed that the combination of guar gum and pectin coated tablet with 5% Eudragit L-100 of synthesized quinazolinonederivative is a promising colon site specific delivery.Keywords: Quinazolinone derivative, In vitro drug release, Disintegration time, Guar gum, Pectin, 5% Eudragit L-100, Colon site-specific delivery, Wetgranulation, Compression.
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Zhang, Jie, and Gang Chen. "Improve the Temperature Resistance of Guar Gum by Silanization." Advanced Materials Research 415-417 (December 2011): 652–55. http://dx.doi.org/10.4028/www.scientific.net/amr.415-417.652.
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For gelating agent in hydraulic fracturing fluid, the temperature resistance is required. To improve the temperature resistance of Guar gum (GG), it was modified by silanization. The reaction conditions were investigated, and the optimized conditions were as following: the reaction temperature of 85°C, 5: 1 molar ratio of guar gum to TMS-Cl and 4-6 h of reaction time. The viscosity of silanized guar gum (SGG) aqueous gel was greatly improved even high temperature at 80°C.
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Rehman, Atiq, and Muhammad Shahbaz. "Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt." Agricultural Sciences Journal 2, no. 2 (September 25, 2021): 1–8. http://dx.doi.org/10.56520/asj.002.02.047.
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Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.
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Rehman, Atiq, and Muhammad Shahbaz. "Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt." Agricultural Sciences Journal 2, no. 2 (September 25, 2021): 1–8. http://dx.doi.org/10.56520/asj.v2i2.47.
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Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.
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Kozhevnikova, E. Yu, A. V. Shnyreva, A. V. Barkov, Yu A. Topolyuk, I. N. Grishina, L. A. Magadova, and D. V. Voronin. "Biodegradation of Guar Gum in Hydraulic Fracturing Fluid under the Action of Enzyme Preparations of Basidiomycetes." Biotekhnologiya 37, no. 4 (2021): 96–105. http://dx.doi.org/10.21519/0234-2758-2021-37-4-96-105.
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Guar gum is a polymer that is widely used as a gelling agent for technological liquids in the petroleum industry. In this paper, we have studied the potential for the environmentally friendly biodegradation of guar gum by enzymes of basidiomycetes for efficient disposal of oil industry wastes. For the first time, we compared the enzymatic activity towards guar gum of seven basidiomycete strains, namely Trametes hirsuta MT-24.24, Lactarius necator, Trametes hirsuta MT-17.24, Schizophyllum commune MT-33.01, Fomes fomentarius MT-4.05, Fomitopsis pinicola MT-5.21, and Trametes versicolor It-1. This comparison showed that the preparation based on Fomitopsis pinicola MT-5.21 fungal mycelium at a concentration of 0.05% provides the most efficient decomposition of a frac fluid containing guar gum. By varying the enzyme concentration in this fluid it is possible to control the decrease in its viscosity over time. The developed enzyme preparation is an efficient and environmentally friendly guar gum biodegradant and can be used to process waste fracturing fluids based on polysaccharides in order to reuse water resources. Key words: biodegradants, basidiomycetes, guar gum, enzymatic hydrolysis, enzyme destructors, fracturing fluids. Funding - The work was financially supported by the National University of Oil and Gas "Gubkin University" (Internal grant no. 120720 "Development of New Biotechnological Methods and Materials for Environmental Protection and Biomedicine").
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Pravin, Suruse, Godbole Mangesh, Bhamre Kumudini, and Shivhare Umesh. "Formulation and Evaluation of Colon Targeted Drug Delivery System." Indo Global Journal of Pharmaceutical Sciences 12 (2022): 115–21. http://dx.doi.org/10.35652/igjps.2022.12011.
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Purpose:The objective of the present study was to develop colon targeted drug delivery system of Metronidazole using guar gum as the carrier.Methods:Matrix tablets containing various proportions of guar gum were prepared by direct compression technique. Rapidly disintegrating Metronidazole core tablets were prepared and compression coated with guar gum and 20% of microcrystalline cellulose. The tablets were evaluated for hardness, thickness, drug uniformity and subjected to in vitro drug release studies under conditions mimicking mouth to colon transit. Results and Conclusions: The FTIR study indicates no possible interaction between Metronidazole and carriers. The tablets were found within the permissible limits for various physiological parameters. In vitro drug release studies in pH 6.8 phosphate buffer solution containing rat cecal contents have demonstrated the susceptibility of guar gum to the colonic bacterial enzyme action with consequent drug release. The pretreatment of rats orally with 1 ml of 2% w/v aqueous dispersion of guar gum for 7 d induced enzyme specifically acting on guar gum thereby increasing drug release. Dissolution studies were performed in 0.1N HCl for 2 h, in pH 7.4 buffer for 3 h and pH 6.8 up to 24 h. The cumulative percentage of drug release of Metronidazole after 24 h in pH 6.8 phosphatebuffers was found to be 98.51±0.02, 86.69±0.02, 84.55±0.04, 39.31±0.02, 24.60±0.02, 18.85±0.02 for formulation F1, F2, F3, F4, F5 and F6. It can be concluded that formulation F1 is considered a potential formulation for targeting the drug to the colon. The results showed that guar gum protects the drug from being release completely in the physiological environment of stomach and small intestine.©2022iGlobal Research and PublishingFoundation. All rights reserved.
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&NA;. "Gummed up with guar gum." Inpharma Weekly &NA;, no. 849 (August 1992): 25. http://dx.doi.org/10.2165/00128413-199208490-00057.
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Bradley, T. D., A. Ball, S. E. Harding, and J. R. Mitchell. "Thermal degradation of guar gum." Carbohydrate Polymers 10, no. 3 (January 1989): 205–14. http://dx.doi.org/10.1016/0144-8617(89)90012-x.
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Gupta, Anek Pal, and Devendra Kumar Verma. "Synthesis and characterization of carboxymethyl guar gum nanoparticles stabilized polyaniline/carboxymethyl guar gum nanocomposites." Journal of Nanostructure in Chemistry 5, no. 4 (October 23, 2015): 405–12. http://dx.doi.org/10.1007/s40097-015-0172-z.
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