Добірка наукової літератури з теми "Cordifolia gum"

The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new—natural, biodegradable, biocompatible, available, competitive—surfactants are nowadays more intensive. This study aims to valorize a natural gum from Triumfetta cordifolia (T. cordifolia) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor–stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. T. cordifolia gum appears efficient even at very low concentrations (0.2% w/w) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that T. cordifolia gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics.

This communication deals with the documentation of 38 medicinal plant species used for indigenous medications by local villagers such as pastoralists (Maldharis) and farmers of Tapkeshwari Hill Range (THR), Bhuj Taluka, Kachchh District, Gujarat, India. Traditional knowledge on medicinally important plant species has been recorded from tribal communities through semi-questionnaire survey using an open-ended questionnaire datasheets. The response from the people interviewed clearly indicated that most of the villagers were fully or partially dependent on the forest produce for their primary healthcare requirements as well as for curing chronic or acute disorders and ailments. Plant parts such as bark, flowers, fruits, gum, latex, leaves, roots, seeds, and spadix, were found to be used for the cure of bronchitis, cold, cough, diabetes, diarrhea, dropsy, dysentery, earache, fever, fistula, gastric troubles, hypothermia, indigestion, piles, skin diseases, snake-bites, toothache, and ulcer. The most predominantly used 10 plant species in the area are Asparagus racemosus, Balanites aegyptiaca, Capparis cartilaginea, Cassia auriculata, Commiphora wightii, Enicostema axillare, Fagonia schweienfurthii, Maytenus emerginata, Tinospora cordifolia, and Tribulus terrestris. An enumeration of these 38 medicinal plant species is presented; each species is cited with correct scientific names, vernacular names, ailments treated for, mode of preparation and dosages. International Journal of Environment, Volume-2, Issue-1, Sep-Nov 2013, Pages 184-201 DOI: http://dx.doi.org/10.3126/ije.v2i1.9221

ISGylation is an important process through which interferon-stimulated genes (ISGs) elicit an antiviral response in the host cells. Several viruses, including the SARS-CoV-2, suppress the host immune response by reversing the ISGylation through a process known as de-ISGylation. The PLpro of SARS-CoV-2 interacts with the host ISG15 and brings about de-ISGylation. Hence, inhibiting the de-ISGylation to restore the activity of ISGs can be an attractive strategy to augment the host immune response against SARS-CoV-2. In the present study, we evaluated several phytochemicals from well-known immunomodulatory herbs, viz. Andrographispaniculata (AG), Tinospora cordifolia (GU), and Ocimum sanctum (TU) for their effect on deISGylation that was mediated by the PLpro of SARS-CoV2. For this purpose, we considered the complex 6XA9, which represents the interaction between SARS-CoV-2 PLpro and ISG15 proteins. The phytochemicals from these herbs were first evaluated for their ability to bind to the interface region between PLpro and ISG15. Molecular docking studies indicated that 14-deoxy-15-isopropylidene-11,12-didehydroandrographolide (AG1), Isocolumbin (GU1), and Orientin (TU1) from AG, GU, and TU, respectively possess better binding energy. The molecular dynamic parameters and MMPBSA calculations indicated that AG1, GU1, and TU1 could favorably bind to the interface and engaged key residues between (PLpro-ISG15)-complex. Protein–protein MMPBSA calculations indicated that GU1 and TU1 could disrupt the interactions between ISG15 and PLpro. Our studies provide a novel molecular basis for the immunomodulatory action of these phytochemicals and open up new strategies to evaluate drug molecules for their effect on de-ISGylation to overcome the virus-mediated immune suppression.

Gestational Diabetes Mellitus is a metabolic disorder during pregnancy. It is defined by WHO as carbohy-drate intolerance resulting in hyperglycemia of variable severity with onset or first recognition during preg-nancy. The entity usually present late in second and third trimester. The factors which constitute good health, i.e. balanced Dosha, Dhatu and Mala, optimally functioning Indriyas or sense organs, a happy con-tented soul and a balanced mind are the very factors that go towards a smooth pregnancy, labour and healthy progeny and this is what Ayurveda treatment focuses on. Pregnancy is a particular time for all women. This condition becomes even more delicate when there is diagnosis of GDM which makes neces-sary controls and therapies that will inevitably affect the women’s life. GDM can lead to potential risk for mother, fetus and child’s development. There is no direct reference of GDM in Ayurveda. But we get ref-erence of Garbhavriddhi excessive increase in size of abdomen and perspiration. Garbhavriddhi or mac-rosomia condition can be interpreted as complication of GDM. In current scenario GDM in pregnancy is one of the major complications during pregnancy. Overt maternal diabetes mellitus can adversely influence intrauterine development. Spontaneous abortions and major congenital anomalies may be induced in the first trimester. Excessive foetal growth, neonatal hypoglycemia, still birth may be induced during second and third trimester. Gestational Diabetes may lead to gangrene, damage of retina, kidneys. If diabetes is not properly controlled, then in the long run fat gets deposited on inner layer of arteries and the possibilities of occurrence of paralysis increase. Complications of diabetes include eye problems and blindness, heart dis-ease, stroke, neurological problems, amputation, and impotence It is needed to cure maternal diabetes as soon as it is diagnosed. Adopting pre-conceptional and thorough antenatal care through Ayurveda; this aims that a woman enters pregnancy in healthy state of body and mind. While describing Garbhadhan vidhi acharyas have advised certain body purifying measures (Sanshodhana karma) followed by special dietet-ics and mode of life for the couple. Ayurveda focuses on change in lifestyle of the Garbhini which helps in maternal health and fetal growth minimizing the complications related to pregnancy. Ayurveda efforts of having healthy baby commences with pre-conception care and management. Pre-conception counselling, Diet, Herbs, Yoga, Asanas are useful as a supportive therapy together with modern medication under su-pervision. The best way to improve your diet is by eating a variety of healthy foods. Various vegetables, pulses, spices, cereals, fruits, dry fruits are helpful in GDM patients. Daily 20 mins walk is also helpful. Ayurvedic herbs like Guduchi, Amalaki, Haritaki, Haridra, Bilva, Neem, Jamun are also useful in GDM. They are having antidiabetic, antioxidant properties. Tinospora Cordifolia are potential therapeutics that act as anti-diabetic drug in the prevention and treatment of GDM. Metformin is safe and effective drug in treatment of GDM. Combination of metformin, diet, Ayurvedic herbs, preconception counselling, Yoga, Pranayama and meditation can give best result in GDM.

In an attempt to understand the potential valorisation of local African legumes, hydrocolloids of five legumes (Corchorus olithorus, Triumfetta cordifolia, Cerathoteca sesamoides, Adansona digitata, and Bridelia thermifolia) were extracted and characterised as polysaccharides. All the gum extracted were rich in galactose residue (31-62 percent), suggesting a galactan backbone for the polysaccharides structure. The other sugar residues of the polysaccharides were arabinose (22-30 percent) in T. cordifolia and B. thermifolia, glucose (22-36 percent) in B. thermofolia, A. digitata and C. olithorus, and mannose (32.9 percent) in C. sesamoides. The intrinsic viscosity measurements showed that gums from T. cordifolia, B. thermifolia, C sesamoides and C. olithorus are high molecular weight polymers, while A. digitata contains low molecular weight polymers. The gum extracts also showed oil/water emulsion activity and were able to keep 60-90 percent of the emulsion stable on heating.

Phenolic compounds from propolis have pharmacological properties such as antioxidant, antidiabetic, antiulcer, anticancer. However, they are unstable and oxidize in contact with ultraviolet rays and humidity. In order to limit their oxidation, phenolic compounds need to be protected through a polymeric membrane. The aim of this work is to optimize the encapsulation of phenolic compounds from propolis by complex coacervation using a polymer matrix consisting of gelatin and a Cameroonian tropical gum named Triumfetta cordifolia. A second order regression using Central Composite Design (CCD) was used to determine the optimal conditions of encapsulation as follows: pH (X1) 4.2, gelatin concentration (X2) 54 % and active ingredient concentration (X3) 25 %. The use of Triumfetta cordifolia gum as an anionic polymer led to a considerable encapsulation rate of total polyphenols and flavonoids with the values of 85.75 % and 88.24 % respectively. Concerning the study of the release kinetic of phenolic compounds from propolis, it appeared that the zero-order model better fitted the release in the gastric environment with a high correlation coefficient of R2 = 0.99. While in the intestinal environment it was the first-order model which better explained their slowed diffusion into the solvent (R2= 0.97).

Inflammation is currently treated with NSAIDs. Unfortunately, these drugs increase the risk of blood clots, heart attacks, and strokes. Therefore, the development of potent anti-inflammatory drugs from natural products is currently being investigated. Natural products made from medicinal plants play an important role in curing many diseases associated with inflammation. Conventional anti-inflammatory drug available in the market has various side effects. Because of these side effects, there is a need to look for newer drugs with fewer or no side effects. The objective of the present study was to develop polyherbal gel containing hydroalcoholic extract of Berberis aristata root, Rubia cordifolia root and Boswellia serrata gum by using Carbopol 934 and Propylene glycol. The 32 factorial design was constructed using concentration of polymer (carbopol 934) and penetration enhancer (Propylene glycol) as independent variables while Viscosity (m.Pas), % in vitro release of Berberine, Rubiadin and AKBA as dependent variables, total 9 possible experimental runs formulate and evaluate. The optimized gel was selected by design of expert employing the overlay plot with desirability approach. Optimized gel showed 39568 m.Pas viscosity, drug content of Berberine 0.48 mg, Rubiadin 0.42 mg and AKBA 0.51 mg. In vivo and histopathology study revealed that prepared gel showed good anti-inflammatory activity.

Les polysaccharides sont omniprésents dans le quotidien de l’homme à travers leur implication dans des domaines vitaux dont l’alimentation, la cosmétique, les domaines pharmaceutique et biomédicaux (…) où ils assurent des fonctions très variées. Ce caractère versatile couplé à leur grande disponibilité, leur caractère biocompatible et biodégradable, avec une toxicité limitée, et leurs propriétés biologiques recherchées, en font des ingrédients de prédilection pour de nombreuses industries, ce qui explique leur forte demande au détriment d’ingrédients moins recommandables à l’exemple de polymères pétrosourcés.Ce travail s’inscrit dans la recherche d’alternatives vertes pouvant valablement substituer les polymères synthétiques et contribuer à satisfaire la demande grandissante en ingrédients naturels pour de nombreuses industries intéressées à développer des formulations limitant l’usage d’ingrédients pétrosourcés. L’une des stratégies pour y parvenir consiste à explorer de ‘‘nouvelles’’ ressources disponibles de la biomasse au profil recherché. L’un des candidats potentiels est la gomme de T. cordifolia, une ressource aux propriétés singulières, utilisée depuis de nombreuses générations dans l’alimentation et la médecine Africaine, mais encore sous-étudiée et sous-exploitée.Le but de ce travail était d’apporter une meilleure connaissance et compréhension des propriétés de la gomme de T. cordifolia, puis de démontrer par la suite son potentiel de valorisation. Pour cela il a été essentiel de développer dans un premier temps une méthode d’extraction efficace et reproductible, capable de produire une gomme de haute pureté et à bon rendement, d’effectuer ensuite une série de caractérisations chimiques, physico-chimiques et rhéologiques, avant de mener enfin des essais de valorisation. De cette manière, nous avons pu accéder aux propriétés intrinsèques de la gomme à l’exemple de la composition chimique et monosaccharidique, la viscosité intrinsèque, les régimes de concentrations, les propriétés viscoélastiques en fonction de divers paramètres (concentration de gomme, température, pH, nature et concentration saline) et avons par la suite démontré son potentiel comme émulsifiant et stabilisant d’émulsions dès les faibles concentrations, un potentiel dû à la fois à son excellente capacité d’abaisser la tension superficielle de l’eau, à sa capacité de texturation marquée, ainsi qu’à son caractère polyélectrolyte.En somme, de par ses propriétés intrinsèques et fonctionnelles très marquées, la gomme de T. cordifolia présente un certain nombre de propriétés, en solution comme en émulsion, qui en font un candidat à fort potentiel de valorisation comme ingrédient multifonctionnel pour la formulation d’émulsions vertes et innovantes
Polysaccharides are ubiquitous in everyday human life, through their involvement in vital fields such as food, cosmetics, pharmaceuticals and biomedicine (...), where they perform a wide variety of functions. Their versatility, combined with their availability, biocompatibility and biodegradability, with limited toxicity, and their relevant biological properties, make them the ingredients of choice for many industries, which explains their high demand to the detriment of less recommendable ingredients such as petro-based polymers.This work focuses on the search for green alternatives that can validly replace synthetic polymers and help meet the growing demand for natural ingredients from many industries interested in developing formulations that limit the use of petroleum-based ingredients. One strategy for achieving this is to explore "new" biomass resources with the desired profile. One potential candidate is T. cordifolia gum, a resource with singular properties that has been used for many generations in African food and medicine, but is still under-studied and under-exploited.The aim of this work was to gain a better knowledge and understanding of the properties of T. cordifolia gum, and then to demonstrate its valuation potential. To achieve this, it was essential to develop an efficient and reproducible extraction method capable of producing high-purity gum with good yields, then to carry out a series of chemical, physico-chemical and rheological characterizations, before proceeding with valorization trials. In this way, T. cordifolia gum's intrinsic properties, such as chemical and monosaccharide composition, intrinsic viscosity, concentration regimes and viscoelastic properties as a function of various parameters (gum concentration, temperature, pH and salt concentration) were elucidated, and its potential as emulsifier and stabilizer in oil-in-water emulsions was demonstrated at very low concentrations; a potential due to its excellent ability to lower the surface tension of water, its marked texturizing ability and its polyelectrolyte nature.All in all, the relevant intrinsic and functional properties of T. cordifolia gum, both in solution and in emulsion, make it a very promising candidate for use as a multifunctional ingredient in the formulation of innovative green emulsions

Triumfetta cordifolia et Bridelia thermifolia sont deux arbustes de la région tropicale d'Afrique dont les gommes extraites des écorces fraîches ou séchées sont confinées aux utilisations traditionnelles, notamment dans la cuisine (propriétés d'épaississement et d'aromatisation des sauces, d'amélioration de la texture des pâtisseries) et dans le procédé de décantation des bières traditionnelles de sorgho (bili-bili). Dans le but d'identifier la nature des gommes responsables de ces propriétés et d'évaluer leur potentiel de valorisation, la composition chimique (protéines, polysaccharides, fibres et minéraux) des écorces a été déterminée. Les gommes ont été extraites, caractérisées sur le plan chimique (composition en monosaccharides et en minéraux) et physique (comportement rhéologiques des extraits, poids moléculaire, viscosité intrinsèque et rayon de giration) et l'effet combiné des facteurs du milieu (température, pH, et concentration saline (NaCl, KCl, CaCl2 et MgCl2)) influençant la viscosité a été analysé selon un plan composite centré. Enfin, un essai d'application de ces gommes dans la préparation des beignets de maïs et de sorgho a été réalisé. Les résultats des analyses chimiques montrent une prédominance des polysaccharides dans les écorces (52 et 55% respectivement pour B. thermifolia et T. cordifolia) et dans les extraits (76 et 80% respectivement pour B. thermifolia et T. cordifolia), avec des teneurs 5 à 8 fois supérieures à celles des protéines. Ce qui permet de considérer que ces polysaccharides sont responsables des propriétés physiques d'épaississement exprimées par les extraits. Ces propriétés ne sont aucunement modifiées par le séchage des écorces. Les polysaccharides des extraits sont constitués principalement de rhamnose (24,51%), de galactose (15,23%), d'acides glucuronique (25,51%) et galacturonique (20,23%). La présence significative d'acides uroniques justifie la persistance des minéraux dans les extraits purifiés. Les masses moléculaires moyennes des polysaccharides sont de 6,14 x106 et 3,58 x106Da respectivement pour T. cordifolia et B. thermifolia. Sur le plan physique, leurs viscosités intrinsèques et leur rayon de giration sont relativement élevés (18,33dl/g et 269,6nm pour T. cordifolia; 17,98dl/g et 217,8nm pour B. thermifolia). La cinétique de séchage des écorces de T. cordifolia et B. thermifolia se déroule en deux périodes cinétiques représentées par deux constantes de séchage k1 et k2 qui augmentent avec la température de séchage. La viscosité des extraits diminue pour des températures de séchage des écorces au-délà de 70°C. Cette baisse de viscosité des extraits serait plus le résultat d'un changement de conformation des polysaccharides que de leur dégradation. L'étude du comportement rhéologique de ces polysaccharides traduit un comportement rhéofluidifiant, viscoélastique, peu thixotrope et avec des contraintes seuil d'écoulement comprises entre 0,2 et 5Pa et entre 0,5 et 1Pa respectivement pour T. cordifolia et B. thermifolia à des concentrations comprises entre 0,52 et 0,82g/l. La température et les cations monovalents (K+ et Na+) ont un effet dépresseur sur la viscosité des gommes tandis que les pHs faiblement acide et alcalin et les cations divalents (Ca2+ et Mg2+) l'augmentent. L'effet combiné de ces facteurs sur la viscosité des gommes se décrit de façon satisfaisante par un modèle de second degré. L'analyse des interactions entre les facteurs de variation (définit dans le modèle) met en évidence, pour chaque facteur, une plage de valeurs pour lesquelles il contribue à l'obtention d'une zone de viscosités optimales et offre sur le plan pratique une gamme de choix des niveaux de variables en fonction du niveau de viscosité voulue. L'incorporation d'extraits de T. cordifolia (3,5 g/l) et B. thermifolia (11 g/l) dans la farine de maïs ou de sorgho, contribue de façon significative à l'amélioration du gonflemen
Triumfetta cordifolia and Bridelia thermifolia are two shrubs of tropical Africa whose gums extracted from fresh or dried barks are confined to traditional uses, particularly in the kitchen (thickening and flavoring properties in sauces and improvement of the texture of bakery ptoducts) and in the decantation process of the sorghum based traditionnal beer (bili-bili). In order to identify the nature of the gums responsible for these properties and assess their potentials for valorization, the chemical composition (proteins, polysaccharides, minerals and fiber) of barks was determined. The gums were extracted, and characterized for their chemical (monosaccharide composition and minerals) and physical (rheological behavior of extracts, molecular weight, intrinsic viscosity and radius of gyration) properties. Then, the combined effects of environmental factors (temperature, pH and salt concentration [NaCl, KCl, CaCl2 and MgCl2]) influencing the viscosity was analyzed using a central composite design. Finally application test of these gums in preparing doughnuts from maize and sorghum flour was carried out. The results of chemical analyzes showed that polysaccharides dominated in the barks (52 and 55% respectively for B.thermifolia and T. cordifolia) and in extracts (76 and 80% respectively for B.thermifolia and T. cordifolia), with levels 5-8 times higher than those of proteins. This allowed to hypothesize that these polysaccharides are responsible for the thickening properties demonstrated by the extracts. These properties are not be affected by the drying of the bark. The polysaccharides of the extracts are mainly composed of rhamnose (24.51%), galactose (15.23%), glucuronic acid (25.51%) and galacturonic acid (20.23%). The significant presence of uronic acids justifies the persistence of minerals in the purified extracts. The molecular weights of polysaccharides are 6.14 x106 and 3.58x106 Da, respectively for T. cordifolia and B. thermifolia. On the physical level, their intrinsic viscosities and their gyration radius are relatively high (18.33 dl/g and 269.6 nm for T. cordifolia; 17.98 dl/g and 217.8 nm for B. thermifolia). The drying kinetics for barks of T. cordifolia and B. thermifolia presents two falling rate periods represented by two kinetic constants k1 and k2, which increase with increasing drying temperature. Viscosity of extracts decreases when barks are dried beyond 70°C. This may be probably the consequence of a conformational change of polysaccharides than the result of their degradation. The study of the rheological behavior of these polysaccharides indicates a shear thinning, viscoelastic and weak thixotropic behavior, with flowing pressures yield point between 0.2 and 5Pa and between 0.5 and 1Pa, respectively for T. cordifolia and B. thermifolia, at concentrations between 0.52 and 0.82 g/l. Temperature and monovalent cations (K+ and Na+) have a depressant effect on viscosity of gums, while weakly acidic and alkaline pH and divalent cations (Ca2+ and Mg2+) increase it. The combined effect of these factors on the viscosity of gums is satisfactorily described by a second degree model. Analysis of interactions between factors of variation shows, for each factor, a range of values for which it contributes to the achievement of a zone of optimal viscosity. This zone offers a practical range for the choice of variable levels, depending on the desired viscosity. The incorporation of extracts of T. cordifolia (3.5 g/l) and B. thermifolia (11 g/l) in the maize or sorghum flour, improves significantly the swelling of the dough. The doughnuts obtained after baking are, from organoleptic point of view, comparable to wheat doughnuts