Application of Focus Variation Microscopy and Dissolution Imaging in Understanding the Behaviour of Hydrophilic Matrices

Hydrophilic matrix systems can be found in a wide range of extended release pharmaceutical formulations. The main principle of these systems is that upon contact with water, the hydrophilic component swells to form a hydrated gel layer which controls drug release. The following work demonstrates an explorative study into the use of dissolution imaging and focus variation microscopy with hydrophilic polymers. This study investigated the surface properties of xanthan gum (XG), polyethylene oxide (PEO), and hypromellose (hydroxypropyl methylcellulose, HPMC) compacts with each of these three hydrophilic polymers from one of each classification of natural, semi-synthetic, or synthetic polymer using a focus variation instrument. The auto correlation length (Sal) showed all surface profiles from the compacts displayed a value below 0.1 mm, indicating that only high frequency components (i.e., roughness) were considered and that the analysis had been successful. The developed interfacial area ratio (Sdr) displayed values below 5% in line with ISO guidelines for all the polymers studied with their texture aspect ratio values (Str) > 0.5, indicating uniformity of the surfaces of the produced compacts. Of the various parameters studied, areal material ratio (Smr2) predicted XG to wet and hydrate quicker than PEO, with PEO also wetting and hydrating quicker than the HPMC. The dissolution imaging and initial swelling studies proved to concur with the findings from the areal material ratio (Smr2) parameter, suggesting porosity was not an indicator for the ease with which water ingress occurs. This study suggests the Smr2 surface parameter to potentially predict wetting and initial hydration of hydrophilic polymers, however care should be taken as this study consists of a selected number of hydrophilic polymers.

Effect of Disintegrants on Prolongation of Tablet Disintegration Induced by Immersion in Xanthan Gum-Containing Thickening Solution: Contribution of Disintegrant Interactions with Disintegration Fluids

In clinical practice, a thickening solution is frequently used to allow easy swallowing of tablets by patients suffering from dysphagia. This study investigated the effect of the thickening solution on tablet disintegration. Model tablets containing different disintegrants were prepared and their disintegration times (DTs) measured using standard methods. We also performed an additional disintegration test on the model tablets after immersing them for 1 min in thickening solution containing xanthan gum (XTG-SOL) ("modified disintegration test"). The DTs of the test tablets were substantially prolonged by immersion in XTG-SOL. Furthermore, the effect of the XTG-SOL on the DTs differed depending on the type of disintegrant contained in the tablets. To investigate in more detail this prolongation of tablet disintegration, we examined the contribution of tablet properties to their DTs. The properties analyzed included contact angle, T₂ relaxation time, wetting time, and water absorption ratio. The contributions of these properties to the DTs were analyzed using multiple regression analysis. This analysis clarified that the tablet properties affecting DTs changed after immersion in XTG-SOL: wetting time significantly affected the DTs measured in the normal disintegration test, while T₂ was crucial for the DTs of tablets immersed in XTG-SOL. These findings provide valuable information for design of tablet formulations, and for clinical medication management for older patients with dysphagia.

Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.

Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents

Cereal-based fermented products are becoming popular in the world. A millet-based yogurt-like product (MYP) using polymerized whey protein (PWP) and xanthan gum (XG) as thickeners was developed. The present study aimed to investigate the effects of PWP (0.3 to 0.5%, w/v) and XG (0 to 0.2%, w/v) on the gelation properties and microstructure of MYP. All samples were analyzed for rheological properties, textural properties, microstructure, and pH value during fermentation. The MYP Ⅲ (0.4% PWP and 0.1% XG) registered the highest elastic modulus (G') throughout the fermentation and cooling steps (P < 0.05), but MYP Ⅳ (0.35% PWP and 0.15% XG) had the highest apparent viscosity compared with the other samples. No significant differences in the pH values among the samples were observed during the fermentation process (P > 0.05). The hardness value of MYP Ⅳ reached a maximum after 4 hr and then stabilized during fermentation. Scanning electron microscopy showed a compact and uniform network for the MYP with PWP and XG. MYP Ⅳ had the best texture properties (hardness, springiness, and gumminess). Overall, PWP (0.35%, w/v) and XG (0.15%, w/v) were the best combination for MYP as a thickening system. PRACTICAL APPLICATION: Cereal-based fermented products have attracted much attention in the food industry. However, due to absence of a natural protein network, it is hard to produce a set-type millet-based yogurt with a firm texture under the studied conditions without adding any thickening agents. In this study, PWP (0.35%, w/v) and XG (0.15%, w/v) can be used for fermentation of millet-based yogurt-like products. The new cereal-based fermented product would be a promising food in the market.

Hydroxyapatite Nanoparticles Fortified Xanthan Gum-Chitosan Based Polyelectrolyte Complex Scaffolds for Supporting the Osteo-Friendly Environment

Nanoparticle-reinforced polymer-based scaffolding matrices as artificial bone-implant materials are potential suitors for bone regenerative medicine as they simulate the native bone. In the present work, a series of bioinspired, osteoconductive tricomposite scaffolds made up of nano-hydroxyapatite (NHA) embedded xanthan gum-chitosan (XAN-CHI) polyelectrolyte complex (PEC) are explored for their bone-regeneration potential. The Fourier transform infrared spectroscopy studies confirmed complex formation between XAN and CHI and showed strong interactions between the NHA and PEC matrix. The X-ray diffraction studies indicated regulation of the nanocomposite (NC) scaffold crystallinity by the physical cues of the PEC matrix. Further results exhibited that the XAN-CHI/NHA5 scaffold, with a 50/50 (polymer/NHA) ratio, has optimized porous structure, appropriate compressive properties, and sufficient swelling ability with slower degradation rates, which are far better than those of CHI/NHA and other XAN-CHI/NHA NC scaffolds. The simulated body fluid studies showed XAN-CHI/NHA5 generated apatite-like surface structures of a Ca/P ratio ∼1.66. Also, the in vitro cell-material interaction studies with MG-63 cells revealed that relative to the CHI/NHA NC scaffold, the cellular viability, attachment, and proliferation were better on XAN-CHI/NHA scaffold surfaces, with XAN-CHI/NHA5 specimens exhibiting an effective increment in cell spreading capacity compared to XAN-CHI/NHA4 and XAN-CHI/NHA6 specimens. The presence of an osteo-friendly environment is also indicated by enhanced alkaline phosphatase expression and protein adsorption ability. The higher expression of extracellular matrix proteins, such as osteocalcin and osteopontin, finally validated the induction of differentiation of MG-63 cells by tricomposite scaffolds. In summary, this study demonstrates that the formation of PEC between XAN and CHI and incorporation of NHA in XAN-CHI PEC developed tricomposite scaffolds with robust potential for use in bone regeneration applications.

Dexamethasone/Netilmicin Eye Drops and Eye Gel for the Treatment of Ocular Inflammation After Micro-Incisional Vitreoretinal Surgery

PURPOSE

To evaluate the effect of dexamethasone/netilmicin (dexa/net) fixed combination in the treatment of ocular inflammation after sutureless micro-incisional vitreoretinal surgery (MIVS).

PATIENTS AND METHODS

This multicenter, open, randomized, active-controlled, parallel-group, clinical trial was run in 6 sites in Italy. Treatment started the day of surgery and continued 4 times daily for 14 days. Patients were 1:1 randomized to dexa/net (eyedrops solution and eye gel) or dexamethasone/tobramycin (dexa/tobra) eyedrops suspension and ointment. Viscous formulations (gel or ointment) were used alone during the early post-operative phase; afterwards, a combination of eye drops during daytime and viscous formulations at bedtime was adopted. The primary efficacy parameter evaluated was bulbar conjunctival hyperemia. Additional efficacy and safety parameters (palpebral conjunctival hyperemia, anterior chamber flare and cells, symptoms of ocular discomfort and ocular tolerance, adverse events and intraocular pressure) were also evaluated. Control visits were performed at day 1, day 4 and day 14 after surgery; the endpoint of the study was set at 14±2 days after surgery.

RESULTS

A complete resolution of bulbar conjunctiva hyperaemia at the study end point was reached in 92.9% of patients treated with dexa/net and 75.0% of those treated with dexa/tobra (p=0.02, Fisher's exact test). No differences were observed between treatments for other efficacy parameters. Statistically significant differences in favour of dexa/net (p< 0.0001, ANOVA) were observed for most of subjective tolerance variables examined (blurred vision, foreign body sensation, stickiness, burning) starting day 1 after surgery when only the viscous formulations were used. No increase in intraocular pressure or adverse events was observed during the study.

CONCLUSION

The combination dexa/net is safe and effective in the treatment of post-operative inflammation following sutureless MIVS. In particular, the use of eye gel formulation is characterized by a great tolerability.

Stable Hydrogel Electrolytes for Flexible and Submarine-Use Zn-Ion Batteries

Due to their intrinsic safety, low cost, and eco-friendliness, aqueous Zn-ion batteries (ZIBs) have shown significant potential for wearable and flexible electronic devices. However, the lack of a stable and durable electrolyte for flexible ZIBs greatly hampers their applications in harsh conditions during daily use. In this work, we reported a stable hydrogel electrolyte, fabricated by coupling the grafted copolymer xanthan gum-polyacrylamide (XG-PAM) with cotton cellulose nanofiber (CNF), denoted XG-PAM/CNF. The designed XG-PAM/CNF hydrogel electrolyte exhibited high ionic conductivity (28.8 mS cm^-1), good adhesion, high mechanical strength, and strong ion adsorption. In addition, it also shows an inhibition effect on the generation of dendrites. The flexible ZIBs with the XG-PAM/CNF hydrogel electrolyte achieved high specific capacity (237 mA·h g^-1) and excellent cycling stability (86.2% retention over 1000 cycles at 4 C). Notably, flexible ZIBs withstand severe conditions, such as bending, folding, poking, washing, soaking, and underwater usage. Furthermore, an underwater warning rescue system application was proposed. Consequently, this work provides a new approach and application for the development of reliable and durable wearable energy storage devices.

Are Medication Swallowing Lubricants Suitable for Use in Dysphagia? Consistency, Viscosity, Texture, and Application of the International Dysphagia Diet Standardization Initiative (IDDSI) Framework

Medication lubricants are thick liquids or gels that are designed to aid swallowing of solid oral dosage forms. Tablets and capsules are placed within a spoonful of the product for swallowing. The aim of this study was to describe and compare commercially available medication lubricants in terms of textural suitability for patients with dysphagia. Twelve medication lubricants were characterised according to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Apparent viscosity, yield stress, thickness consistency, and various texture features were compared. Gloup Forte was the only medication lubricant classified as IDDSI level 4 (pureed/extremely thick) at room (24 °C) temperature. Four other Gloup products were IDDSI level 3 (liquidised/moderately thick) at room temperature but testing at 4 °C or pouring from the container instead of using the pump dispenser resulted in classification as IDDSI level 4. The IDDSI Flow test would have classified MediSpend and Slo Tablets as IDDSI level 3, but their very low yield stress led to these fluids flowing too quickly through the prongs of a fork and so these were classified as <3. Severo was IDDSI level 2. Heyaxon and the two versions of Magic Jelly tested contained lumps, and Swallow Aid had exceptionally high viscosity, hardness, adhesiveness, and gumminess, classifying them as IDDSI Level 7 (“regular textures”) and therefore as unsuitable for people with dysphagia according to IDDSI. This study provides valuable information to help with the selection of a safe medication lubricant with appropriate thickness level suited to each individual with dysphagia.

Development and Evaluation of Superabsorbent Hydrogels Based on Natural Polymers

Superabsorbent hydrogels (SAHs) are three dimensional networks formed by polymers that can absorb aqueous solution of over 100% of their initial weight. This work aimed to develop and characterize SAHs of Chitosan/Xanthan gum (CG), Chitosan/Alginate (CA) and controlled Chitosan (C), Xanthan gum (G), and Alginate (A) produced using “onion-like” methodology. The swelling performance, the morphological structure, the crystallinity, and the Fourier transformed infrared spectroscopy characteristics of SAH were used for the characterization of polyelectrolytes complex. Swelling analysis showed that chitosan has a strong influence on the maintenance of hydrogels structure after swelling, mainly in the acid environment (pH = 2). The chitosan hydrogel presented around 3000% of acidic fluid absorption after 24 h. The chitosan:xanthan gum (1:1 and 2:1 named as C1G1 and C2G1, respectively) hydrogels were the best combination regarding swelling performance in an acid environment, reaching 1665% and 2024%, respectively, as well at pH 7.0, presenting 1005% (C1G1) and 667% (C2G1). Scanning electron microscopy analysis showed samples with pores, and with different shapes. The X-ray diffraction showed the presence of a characteristic peak at 2θ = 20° in all developed composition because of the crystalline nature of chitosan. This work shows the possibility of developing eco-friendly biopolymer-based SAHs at a low cost with a good swelling capacity and stability.

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.

Hydrogel Electrolytes Based on Xanthan Gum: Green Route towards Stable Dye-Sensitized Solar Cells

The investigation of innovative electrolytes based on nontoxic and nonflammable solvents is an up-to-date, intriguing challenge to push forward the environmental sustainability of dye-sensitized solar cells (DSSCs). Water is one of the best choices, thus 100% aqueous electrolytes are proposed in this work, which are gelled with xanthan gum. This well-known biosourced polymer matrix is able to form stable and easily processable hydrogel electrolytes based on the iodide/triiodide redox couple. An experimental strategy, also supported by the multivariate chemometric approach, is used here to study the main factors influencing DSSCs efficiency and stability, leading to an optimized system able to improve its efficiency by 20% even after a 1200 h aging test, and reaching an overall performance superior to 2.7%. In-depth photoelectrochemical investigation demonstrates that DSSCs performance based on hydrogel electrolytes depends on many factors (e.g., dipping conditions, redox mediator concentrations, etc.), that must be carefully quantified and correlated in order to optimize these hydrogels. Photovoltaic performances are also extremely reproducible and stable in an open cell filled in air atmosphere, noticeably without any vacuum treatments.

Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum

Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel.

Novel Biocompatible Polysaccharide-Based Eutectogels with Tunable Rheological, Thermal, and Mechanical Properties: The Role of Water

The natural deep eutectic solvent (NADES) is an excellent solvent for insoluble natural products and medicines. Eutectogels formed by gelation of NADESs are interesting materials that deserve attention. In this study, xanthan gum was used as a gelator to gel choline chloride-xylitol with different water contents in virtue of the excellent solubility of choline chloride-xylitol (1:1) to quercetin. We observed that water was critical to the formation of eutectogels. An MTT assay indicated that our eutectogel had excellent biocompatibility as its corresponding hydrogel. According to rheological tests, xanthan gum-based eutectogels had better viscoelastic properties, higher thermal stability, and more defined shear thinning behavior than its corresponding hydrogel. Texture profile analysis showed that eutectogels with less water content had higher hardness and adhesiveness. Meanwhile, Differential scanning calorimeter (DSC) results suggested that the various rheological and texture properties of eutectogels could be attributed to changes in the water state, which was influenced by the hydrogen bonding network of NADES. This biocompatible eutectogel with tunable properties was expected to find applications in novel drug delivery vehicles, which are widely used in the fields of medicine and food.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

Xanthan gum protects temporomandibular chondrocytes from IL‑1β through Pin1/NF‑κB signaling pathway

Temporomandibular disorder (TMD) is a complicated and multi-factorial disease related to inflammation and cartilage destruction. Intra-articular injection of xanthan gum (XG) has been demonstrated to protect the joint cartilage and reduce osteoarthritis progression. However, the role and mechanism of XG in TMD is still unclear. In the present study, chondrocytes were isolated from rats and identified by immunofluorescence. Cells were stimulated by XG or interleukin (IL)-1β. Cell viability was analyzed by MTT assay. Tumor necrosis factor α (TNF-α) and IL-6 levels were determined by ELISA. The expression of monocyte chemoattractive protein-1 (MCP-1), inducible nitric oxide synthase (iNOS), collagens, matrix metalloproteinases (MMPs), peptidyl-prolyl isomerase 1 (Pin1) and phosphorylated nuclear factor κB (NF-κB) p65 (p-p65) was analyzed by quantitative PCR or western blotting. MMP activity was assessed by gelatin zymography. Compared with the control, XG treatment partially reversed the IL-1β-reduced cell viability. In addition, IL-1β stimulation increased inflammatory cytokine expression, including TNF-α, IL-6 secretion, MCP-1 and iNOS expression, whereas XG treatment reduced the expression of these inflammatory cytokines compared with that of the IL-1β-stimulated cells. Additionally, XG increased the expression of collagen, but reduced MMP expression and activity as compared with that in the IL-1β group. In addition, XG treatment prevented the IL-1β-increased Pin1 and p-p65 expression. These data suggested that XG reduced the expression of inflammatory cytokines and may maintain the balance between collagens and MMPs partially through the Pin1/NF-κB signaling pathway in IL-1β-stimulated temporomandibular chondrocytes. Therefore, XG may be useful in the treatment of TMD.

Xylo-oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners

Present study introduces the previously not-described rheological properties of a nondigestible oligosaccharide: xylo-oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo-oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo-oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

BACKGROUND

Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content.

RESULTS

By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and 'Benimaru', which is a potato cultivar containing a higher proportion of short-chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01).

CONCLUSION

The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry.

Effect of soluble-viscous dietary fibre on coronary heart disease risk score across 3 population health categories: data from randomized, double-blind, placebo-controlled trials

We applied the Framingham risk equation in healthy, metabolic syndrome, and diabetes populations, following treatment with viscous fibre from konjac-based blend (KBB). KBB yielded reduction in estimated risk score by 16% (1.04 ± 0.03 vs. 0.87 ± 0.04, p < 0.01) in type 2 diabetes, 24% (1.08 ± 0.01 vs. 0.82 ± 0.02, p < 0.01) in metabolic syndrome, and 25% (1.09 ± 0.05 vs. 0.82 ± 0.06, p < 0.01) in healthy individuals. Drivers for decreased risk were improvements in blood cholesterol and systolic blood pressure. The composite coronary heart disease risk across populations was reduced 22% (p < 0.01). Novelty Viscous fibre from konjac-xanthan reduced 10-year relative coronary heart disease using Framingham Risk Score across the glycemic status spectrum.

Development of pH-Responsive Biopolymeric Nanocapsule for Antibacterial Essential Oils

It is generally believed that antibacterial essential oils have the potential to become one of the alternatives in preventing diarrheal diseases of monogastric animals. The disadvantage is their low efficiency per oral due to easy degradation during digestion in the stomach. This study compares the efficacy of chitosan, alginate-chitosan, guar gum-chitosan, xanthan gum-chitosan and pectin-chitosan nanocapsules to the synthesis of pH-responsive biopolymeric nanocapsule for Thymus vulgaris, Rosmarinus officinalis and Syzygium aromaticum essential oils. Using spectrophotometric approach and gas chromatography, release kinetics were determined in pH 3, 5.6 and 7.4. The growth rates of S. aureus and E. coli, as well as minimal inhibition concentration of essential oils were studied. The average encapsulation efficiency was 60%, and the loading efficiency was 70%. The size of the nanocapsules ranged from 100 nm to 500 nm. Results showed that chitosan-guar gum and chitosan-pectin nanocapsules released 30% of essential oils (EOs) at pH 3 and 80% at pH 7.4 during 3 h. Similar release kinetics were confirmed for thymol, eugenol and α-pinene. Minimal inhibition concentrations of Thymus vulgaris and Syzygium aromaticum essential oils ranged from 0.025 to 0.5%. Findings of this study suggest that the suitable pH-responsive nanocapsule for release, low toxicity and antibacterial activity is based on chitosan-guar gum structure.

Mucoadhesive Budesonide Formulation for the Treatment of Eosinophilic Esophagitis

Eosinophilic esophagitis (EE) is a chronic immune/antigen-mediated esophageal inflammatory disease for which off-label topical corticosteroids (e.g., budesonide) are widely used in clinic. In general, thickening excipients are mixed with industrial products to improve the residence time of the drug on the esophageal mucosa. The compounding procedures are empirical and the composition is not supported by real physicochemical and technological characterization. The current study aimed to propose a standardized budesonide oral formulation intended to improve the resistance time of the drug on the esophageal mucosa for EE treatment. Different placebo and drug-loaded (0.025% w/w) formulations were prepared by changing the percentage of xanthan gum alone or in ratio 1:1 with guar gum. Both excipients were added in the composition for their mucoadhesive properties. The formulative space was rationalized based on the drug physicochemical stability and the main critical quality attributes of the formulation, e.g., rheological properties, syringeability, mucoadhesiveness and in vitro penetration of budesonide in porcine esophageal tissue. The obtained results demonstrated that gums allowed a prolonged residence time. However, the concentration of the mucoadhesive polymer has to be rationalized appropriately to permit the syringeability of the formulation and, therefore, easy dosing by the patient/caregiver.

Chitosan/Xanthan Gum Based Hydrogels as Potential Carrier for an Antiviral Drug: Fabrication, Characterization, and Safety Evaluation

This study investigated the use of pure polymer chitosan (CS), xanthan gum (XG), monomer 2-acrylamido-2-methylpropane sulfonic acid (AMPS) and initiator potassium persulfate (KPS) as drug carrier system crosslinked through N' N'-methylene bis-acrylamide (MBA) for controlled drug delivery of acyclovir (ACV). ACV is highly effective and selective antiviral drugs used for prophylaxis and treatment against herpes simplex viruses (HSV) infections. Present oral marketed formulations are associated with number of side effects and shortcomings which hampered its clinical effectiveness. Hydrogels (FCX1-FCX9) composed of CS, XG, AMPS, MBA, and KPS were prepared by free radical polymerization technique and characterized through FTIR, PXRD, thermal analysis and SEM. Swelling dynamics and drug release behavior was also investigated. FTIR studies confirmed that ACV was successfully encapsulated into hydrogel polymeric network. SEM revealed porous structure whereas thermal analysis showed enhanced thermal stability of polymeric network. PXRD indicated amorphous dispersion of ACV during preparation process. Swelling dynamics and ACV release behavior from developed hydrogels was dependent on pH of the medium and concentration of pure reactants used. Korsmeyer-Peppas model was best fit to regression coefficient. The present work demonstrated a potential for developing a pH sensitive hydrogel for an antiviral drug ACV by using pure polymers CS, XG, and monomer AMPS.

Dietary Xanthan Gum Alters Antibiotic Efficacy against the Murine Gut Microbiota and Attenuates Clostridioides difficile Colonization

Dietary fiber provides a variety of microbiota-mediated benefits ranging from anti-inflammatory metabolites to pathogen colonization resistance. A healthy gut microbiota protects against Clostridioides difficile colonization. Manipulation of these microbes through diet may increase colonization resistance to improve clinical outcomes. The primary objective of this study was to identify how the dietary fiber xanthan gum affects the microbiota and C. difficile colonization. We added 5% xanthan gum to the diet of C57BL/6 mice and examined its effect on the microbiota through 16S rRNA gene amplicon sequencing and short-chain fatty acid analysis. Following either cefoperazone or an antibiotic cocktail administration, we challenged mice with C. difficile and measured colonization by monitoring the CFU. Xanthan gum administration is associated with increases in fiber-degrading taxa and short-chain fatty acid concentrations. However, by maintaining both the diversity and absolute abundance of the microbiota during antibiotic treatment, the protective effects of xanthan gum administration on the microbiota were more prominent than the enrichment of these fiber-degrading taxa. As a result, mice that were on the xanthan gum diet experienced limited to no C. difficile colonization. Xanthan gum administration alters mouse susceptibility to C. difficile colonization by maintaining the microbiota during antibiotic treatment. While antibiotic-xanthan gum interactions are not well understood, xanthan gum has previously been used to bind drugs and alter their pharmacokinetics. Thus, xanthan gum may alter the activity of the oral antibiotics used to make the microbiota susceptible. Future research should further characterize how this and other common dietary fibers interact with drugs.IMPORTANCE A healthy gut bacterial community benefits the host by breaking down dietary nutrients and protecting against pathogens. Clostridioides difficile capitalizes on the absence of this community to cause diarrhea and inflammation. Thus, a major clinical goal is to find ways to increase resistance to C. difficile colonization by either supplementing with bacteria that promote resistance or a diet to enrich for those already present in the gut. In this study, we describe an interaction between xanthan gum, a human dietary additive, and the microbiota resulting in an altered gut environment that is protective against C. difficile colonization.

Xanthan Gum-Konjac Glucomannan Blend Hydrogel for Wound Healing

Hydrogels are considered to be the most ideal materials for the production of wound dressings since they display a three-dimensional structure that mimics the native extracellular matrix of skin as well as a high-water content, which confers a moist environment at the wound site. Until now, different polymers have been used, alone or blended, for the production of hydrogels aimed for this biomedical application. From the best of our knowledge, the application of a xanthan gum-konjac glucomannan blend has not been used for the production of wound dressings. Herein, a thermo-reversible hydrogel composed of xanthan gum-konjac glucomannan (at different concentrations (1% and 2% w/v) and ratios (50/50 and 60/40)) was produced and characterized. The obtained data emphasize the excellent physicochemical and biological properties of the produced hydrogels, which are suitable for their future application as wound dressings.

Study on quality characteristics of cassava flour and cassava flour short biscuits

In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits were prepared using cassava flour as the main raw material and the optimal technology and formula for the biscuits were determined by single-factor and orthogonal tests. The effects of xanthan gum and inulin on the quality of cassava flour short biscuits were also investigated, and volatile components in the biscuits were determined using electronic nose technique. The addition of xanthan gum improved the pasting properties and microstructure of cassava flour, and improved the taste and increased hardness and brittleness of the biscuits, making their quality similar to that of commercially available short biscuits. The addition of inulin inhibited the setback of starch and improved starch gelatinization. However, inulin was not suitable for processing of cassava flour biscuits as it decreased their hardness, brittleness, and taste. The optimal formula and baking conditions of cassava flour short biscuits were as follows: cassava flour 100 g, water 24 g, shortening 25 g, sugar 30 g, baking powder 0.6 g, salt 1 g, and egg 25 g; the surface fire and primer fire temperatures were 180°C, and the baking time was 9 min. In addition, although the main aroma volatile components present in cassava flour and low gluten wheat flour short biscuits were similar, the proportions of each component were different.

A Direct Compression Matrix Made from Xanthan Gum and Low Molecular Weight Chitosan Designed to Improve Compressibility in Controlled Release Tablets

The subject of our research is the optimization of direct compression (DC), controlled release drug matrices comprising chitosan/xanthan gum. The foregoing is considered from two main perspectives; the use of low molecular weight chitosan (LCS) with xanthan gum (XG) and the determination of important attributes for direct compression of the mixtures of the two polymers. Powder flow, deformation behaviour, and work of compression parameters were used to characterize powder and tableting properties. Compression pressure and LCS content within the matrix were investigated for their influence on the crushing strength of the tablets produced. Response surface methodology (RSM) was applied to determine the optimum parameters required for DC of the matrices investigated. Results confirm the positive contribution of LCS in enhancing powder compressibility and crushing strength of the resultant compacts. Compactibility of the XG/LCS mixtures was found to be more sensitive to applied compression pressure than LCS content. LCS can be added at concentrations as low as 15% w/w to achieve hard compacts, as indicated by the RSM results. The introduction of the plasticity factor, using LCS, to the fragmenting material XG was the main reason for the high volume reduction and reduced porosity of the polymer mixture. Combinations of XG with other commonly utilized polymers in controlled release studies such as glucosamine, hydroxypropyl methylcellulose (HPMC), Na alginate (ALG), guar gum, lactose and high molecular weight (HMW) chitosan were also used; all the foregoing polymers failed to reduce the matrix porosity beyond a certain compression pressure. Application of the LCS/XG mixture, at its optimum composition, for the controlled release of two model drugs (metoprolol succinate and dyphylline) was examined. The XG/LCS matrix at 15% w/w LCS content was found to control the release of metoprolol succinate and dyphylline. The former preparation confirmed the strong influence of compression pressure on changing the drug release profile. The latter preparation showed the ability of XG/LCS to extend the drug release at a fixed rate for 12 h of dissolution time after which the release became slightly slower.