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Kumar P, Kumar B, Gihar S, Kumar D. Review on emerging trends and challenges in the modification of xanthan gum for various applications. Carbohydr Res 2024; 538:109070. [PMID: 38460462 DOI: 10.1016/j.carres.2024.109070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/15/2024] [Accepted: 02/24/2024] [Indexed: 03/11/2024]
Abstract
This review explores the realm of structural modifications and broad spectrum of their potential applications, with a special focus on the synthesis of xanthan gum derivatives through graft copolymerization methods. It delves into the creation of these derivatives by attaching functional groups (-OH and -COOH) to xanthan gum, utilizing a variety of initiators for grafting, and examining their diverse applications, especially in the areas of food packaging, pharmaceuticals, wastewater treatment, and antimicrobial activities. Xanthan gum is a biocompatible, biodegradable, less toxic, bioactive, and cost-effective natural polymer derived from Xanthomonas species. The native properties of xanthan gum can be improved by cross-linking, grafting, curing, blending, and various modification techniques. Grafted xanthan gum has excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing ability. Owing to its remarkable properties, such as biocompatibility and its ability to form gels resembling the extracellular matrix of tissues, modified xanthan gum finds extensive utility across biomedicine, engineering, and the food industry. Furthermore, the review also covers various modified derivatives of xanthan gum that exhibit excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing abilities. These applications could serve as important resources for a wide range of industries in future product development.
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Affiliation(s)
- Pramendra Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India.
| | - Brijesh Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
| | - Sachin Gihar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
| | - Deepak Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
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2
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de Oliveira Molon B, de Oliveira Molon B, Gonçalves JO, Ribeiro ES, Diaz PS. Preparation and characterization of hydrogel from deacetylated xanthan gum produced by
Xanthomonas arboricola
pv pruni 106. J Appl Polym Sci 2022. [DOI: 10.1002/app.53526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Bianca de Oliveira Molon
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy Federal University of Pelotas Brazil
| | | | | | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center Federal University of Pelotas Brazil
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy Federal University of Pelotas Brazil
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Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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4
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Effect of xanthan gum co-extruded with OSA starch on its solubility and rheological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111588] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Poursani P, Razavi SM, Norouzi A. Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum–xanthan gum thickened liquids. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study elucidates the effects of composition and temperature on the rheological behavior of chocolate milk formulation. The fat [0.5, 1 and 1.5 g] and xanthan gum contents [0.05, 0.1 and 0.15 g] varied and shear stress-strain rate data were recorded at varying temperature [21.4, 65 and 80 °C]. All compositions showed predominantly a pseudoplastic behavior [i.e., pseudoplasticity index, n < 1] with a strong influence on composition and temperature. Three semi-empirical rheological models, i.e. Power-law, Herschel–Bulkely, and Casson models were fitted on the data using an in-house developed computer program for the best statistical fit. The pseudoplasticity index [n] varied with the composition that initially decreased with temperature and subsequently increased. The other model parameters such as consistency index [k], Casson and Herschel–Bulkely yield stress, and Casson viscosity [at a specified rate i.e., 34.7 s−1] were computed through model fitting and correlated to the microstructural changes inside the fluid keeping in view the composition and temperature. This study helps in correlating chocolate milk processing and quality control based on complex microstructure to the rheological parameters measured at simulated temperatures and shear rates.
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Kaur A, Singh D, Sud D. A review on grafted, crosslinked and composites of biopolymer Xanthan gum for phasing out synthetic dyes and toxic metal ions from aqueous solutions. JOURNAL OF POLYMER RESEARCH 2020. [DOI: 10.1007/s10965-020-02271-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Patel J, Maji B, Moorthy NSHN, Maiti S. Xanthan gum derivatives: review of synthesis, properties and diverse applications. RSC Adv 2020; 10:27103-27136. [PMID: 35515783 PMCID: PMC9055500 DOI: 10.1039/d0ra04366d] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Accepted: 07/13/2020] [Indexed: 12/20/2022] Open
Abstract
Natural polysaccharides are well known for their biocompatibility, non-toxicity and biodegradability. These properties are also inherent to xanthan gum (XG), a microbial polysaccharide. This biomaterial has been extensively investigated as matrices for tablets, nanoparticles, microparticles, hydrogels, buccal/transdermal patches, tissue engineering scaffolds with different degrees of success. However, the native XG has its own limitations with regards to its susceptibility to microbial contamination, unusable viscosity, poor thermal and mechanical stability, and inadequate water solubility. Chemical modification can circumvent these limitations and tailor the properties of virgin XG to fulfill the unmet needs of drug delivery, tissue engineering, oil drilling and other applications. This review illustrates the process of chemical modification and/crosslinking of XG via etherification, esterification, acetalation, amidation, and oxidation. This review further describes the tailor-made properties of novel XG derivatives and their potential application in diverse fields. The physicomechanical modification and its impact on the properties of XG are also discussed. Overall, the recent developments on XG derivatives are very promising to progress further with polysaccharide research. Due to presence of hydroxy and carboxy functional groups, xanthan gum is amenable to various chemical modification for producing derivatives such as carboxymethyl xanthan and carboxymethyl hydroxypropyl xanthan with desirable properties for end use.![]()
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Affiliation(s)
- Jwala Patel
- Department of Pharmacy
- Indira Gandhi National Tribal University
- Amarkantak
- India
| | - Biswajit Maji
- Department of Chemistry
- Indira Gandhi National Tribal University
- Amarkantak
- India
| | | | - Sabyasachi Maiti
- Department of Pharmacy
- Indira Gandhi National Tribal University
- Amarkantak
- India
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9
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Kang M, Oderinde O, Liu S, Huang Q, Ma W, Yao F, Fu G. Characterization of Xanthan gum-based hydrogel with Fe3+ ions coordination and its reversible sol-gel conversion. Carbohydr Polym 2019; 203:139-147. [DOI: 10.1016/j.carbpol.2018.09.044] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/09/2018] [Accepted: 09/18/2018] [Indexed: 10/28/2022]
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10
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Chityala PK, Khouryieh H, Williams K, Conte E. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food Chem 2016; 212:332-40. [DOI: 10.1016/j.foodchem.2016.05.187] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/29/2016] [Accepted: 05/31/2016] [Indexed: 11/27/2022]
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11
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Brunchi CE, Bercea M, Morariu S, Avadanei M. Investigations on the interactions between xanthan gum and poly(vinyl alcohol) in solid state and aqueous solutions. Eur Polym J 2016. [DOI: 10.1016/j.eurpolymj.2016.09.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Garcia-Hernandez A, Lobato-Calleros C, Vernon-Carter EJ, Sosa-Hernandez E, Alvarez-Ramirez J. Effects of clay concentration on the morphology and rheological properties of xanthan gum-based hydrogels reinforced with montmorillonite particles. J Appl Polym Sci 2016. [DOI: 10.1002/app.44517] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- A. Garcia-Hernandez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Ciudad de México 09340 México
| | - C. Lobato-Calleros
- Departamento de Preparatoria Agrícola; Universidad Autónoma Chapingo; Km. 38.5 Carretera México-Texcoco Texcoco 56230 México
| | - E. J. Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Ciudad de México 09340 México
| | - E. Sosa-Hernandez
- Instituto Mexicano del Petróleo; Grupo de Evaluación de Riesgo en Ductos; Ciudad de México 07355 México
| | - J. Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Ciudad de México 09340 México
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13
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Layer-by-layer polysaccharide-coated liposomes for sustained delivery of epidermal growth factor. Carbohydr Polym 2016; 140:129-35. [DOI: 10.1016/j.carbpol.2015.12.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 10/31/2015] [Accepted: 12/07/2015] [Indexed: 11/20/2022]
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14
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Relationship between galactomannan structure and physicochemical properties of films produced thereof. Journal of Food Science and Technology 2015; 52:8292-9. [PMID: 26604406 DOI: 10.1007/s13197-015-1961-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
In this work five sources of galactomannans, Adenanthera pavonina, Cyamopsis tetragonolobus, Caesalpinia pulcherrima, Ceratonia siliqua and Sophora japonica, presenting mannose/galactose ratios of 1.3, 1.7, 2.9, 3.4 and 5.6, respectively, were used to produce galactomannan-based films. These films were characterized in terms of: water vapour, oxygen and carbon dioxide permeabilities (WVP, O 2 P and CO 2 P); moisture content, water solubility, contact angle, elongation-at-break (EB), tensile strength (TS) and glass transition temperature (T g ). Results showed that films properties vary according to the galactomannan source (different galactose distribution) and their mannose/galactose ratio. Water affinity of mannan and galactose chains and the intermolecular interactions of mannose backbone should also be considered being factors that affect films' properties. This work has shown that knowing mannose/galactose ratio of galactomannans is possible to foresee galactomannan-based edible films properties.
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15
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Liu Z, Yao P. Injectable thermo-responsive hydrogel composed of xanthan gum and methylcellulose double networks with shear-thinning property. Carbohydr Polym 2015; 132:490-8. [PMID: 26256374 DOI: 10.1016/j.carbpol.2015.06.013] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Accepted: 06/05/2015] [Indexed: 11/18/2022]
Abstract
Injectable hydrogel precursor solution was prepared by physical blend of xanthan gum (XG) and methylcellulose (MC) in aqueous solution. Due to the formation of XG network composed of XG double helical strand structure, XG/MC blend was a high viscous solution with good shear-thinning property at room temperature. When the temperature was changed from 23 to 37 °C, thermo-responsive MC network formed, which caused XG/MC blend solution to gelate. The gelation time and storage modulus of the blend can be tuned by XG and/or MC concentrations. Both in vitro and in vivo investigations revealed that the blend solution immediately recovered its high viscosity and rapidly formed hydrogel at body temperature after injection using a syringe. In vivo biocompatibility and biodegradability of the hydrogel were validated by implantation of the hydrogel in rats. In vitro investigation demonstrated that XG/MC blend is a promising injectable hydrogel material for long-term drug delivery.
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Affiliation(s)
- Zhijia Liu
- State Key Laboratory of Molecular Engineering of Polymers, Collaborative Innovation Center of Polymers and Polymer Composite Materials, Department of Macromolecular Science, Fudan University, Shanghai 200433, China.
| | - Ping Yao
- State Key Laboratory of Molecular Engineering of Polymers, Collaborative Innovation Center of Polymers and Polymer Composite Materials, Department of Macromolecular Science, Fudan University, Shanghai 200433, China.
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16
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Rheology of dispersions of xanthan gum, locust bean gum and mixed biopolymer gel with silicon dioxide nanoparticles. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 48:347-53. [DOI: 10.1016/j.msec.2014.12.040] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 10/07/2014] [Accepted: 12/07/2014] [Indexed: 01/01/2023]
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17
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Petri DFS. Xanthan gum: A versatile biopolymer for biomedical and technological applications. J Appl Polym Sci 2015. [DOI: 10.1002/app.42035] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Denise F. S. Petri
- Departamento de Química Fundamental; Instituto de Química, Universidade de São Paulo; São Paulo 05513-970 Brazil
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18
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Topical curcumin-loaded hydrogels obtained using galactomannan from Schizolobium parahybae and xanthan. Carbohydr Polym 2015; 116:229-36. [DOI: 10.1016/j.carbpol.2014.07.043] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Revised: 07/16/2014] [Accepted: 07/19/2014] [Indexed: 12/12/2022]
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19
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Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2246-50. [PMID: 25190891 DOI: 10.1007/s13197-012-0705-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/30/2011] [Accepted: 04/09/2012] [Indexed: 10/28/2022]
Abstract
Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6-6.7) and raspberry juice phase (pH: 3.2 ± 0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current study the influences of pectin, CMC and Kappa-carrageenan on the stability of the milk-raspberry juice drink and their blend synergistic effect were investigated. For this purpose milk-raspberry juice drink samples were prepared using pure pectin, CMC and Kappa-carrageenan at concentrations of 0.2 %, 0.3 % and 0.35 % respectively. Blends of pectin and Carboxymethylcellulose (ratios of 25:75, 33.4:66.6 and 34.3:65.7) at concentrations of 0.2 %, 0.3 % and 0.35 %, were added during a certain process. Moreover, the stabilization mechanisms were studied using apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted samples were the ones containing the blends of pectin and Carboxymethylcellulose which were more stable and viscose than samples including pure Carboxymethylcellulose (P < 0.05). Kappa-carrageenan can not prevent casein agglomeration in raspberry juice-milk individually, but in the presence of CMC or CMC and pectin it produces a stable drink. In general, with utilizing synergistic effect of gum blend we can use lower gum concentration and decrease cost during manufacture.
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Sébastien G, Christophe B, Mario A, Pascal L, Michel P, Aurore R. Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum. Carbohydr Polym 2014; 108:159-68. [PMID: 24751260 DOI: 10.1016/j.carbpol.2014.02.092] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 02/24/2014] [Accepted: 02/28/2014] [Indexed: 11/29/2022]
Abstract
Crude locust bean gum (CLBG) was purified and fractionated into two parts: the first was obtained by solubilization in water at 25°C (GM25) and the second consisted in a further extraction at 80°C on the residual impoverished fraction (GM80). The complete structural characterization has shown that GM80 possessed relatively longer chain lengths than GM25, a slightly lower degree of galactose substitution and a somewhat sharper galactosyl distribution in substituted and unsubstituted regions. A physical behavior analysis was carried out on solubilization kinetics, viscosity, viscoelasticity and formation of associated gels with xanthan or carrageenan. The average structure of GM80 generated larger intra-chain, inter-chain and inter-molecular interactions, resulting in the appearance of a stronger network. Small structural differences therefore generated very different physical behaviors. This study thus allowed to establish, in a precise and complete manner, fractionation-purification-structure-function relationships of galactomannans extracted from carob.
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Affiliation(s)
- Gillet Sébastien
- University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium.
| | - Blecker Christophe
- University of Liège - Gembloux Agro-Bio Tech, Food Science and Formulation Department (SAF), 2, Passage des déportés, 5030 Gembloux, Belgium.
| | - Aguedo Mario
- University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium.
| | - Laurent Pascal
- University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium.
| | - Paquot Michel
- University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium.
| | - Richel Aurore
- University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium.
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22
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Curcumin/xanthan–galactomannan hydrogels: Rheological analysis and biocompatibility. Carbohydr Polym 2013; 93:279-84. [DOI: 10.1016/j.carbpol.2012.02.036] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 02/09/2012] [Accepted: 02/17/2012] [Indexed: 11/17/2022]
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23
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López-Franco Y, Cervantes-Montaño C, Martínez-Robinson K, Lizardi-Mendoza J, Robles-Ozuna L. Physicochemical characterization and functional properties of galactomannans from mesquite seeds (Prosopis spp.). Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Souza CJ, Garcia Rojas EE, Melo NR, Gaspar A, Lins J. Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Shang M, Zhang X, Dong Q, Yao J, Liu Q, Ding K. Isolation and structural characterization of the water-extractable polysaccharides from Cassia obtusifolia seeds. Carbohydr Polym 2012; 90:827-32. [DOI: 10.1016/j.carbpol.2012.06.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2012] [Revised: 06/01/2012] [Accepted: 06/07/2012] [Indexed: 11/26/2022]
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26
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Koop HS, Da-lozzo EJ, de Freitas RA, Franco CR, Mitchell DA, Silveira JL. Rheological Characterization of a Xanthan–Galactomannan Hydrogel Loaded with Lipophilic Substances. J Pharm Sci 2012; 101:2457-67. [DOI: 10.1002/jps.23178] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 04/02/2012] [Accepted: 04/13/2012] [Indexed: 11/11/2022]
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27
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Pereira-Netto AB, Meneguin RG, Biz A, Silveira JLM. A galactomannan-driven enhancement of the in vitro multiplication rate for the Marubakaido apple rootstock (Malus prunifolia (Willd.) Borkh) is not related to the degradation of the exogenous galactomannan. Appl Biochem Biotechnol 2011; 166:197-207. [PMID: 22057908 DOI: 10.1007/s12010-011-9416-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2011] [Accepted: 10/18/2011] [Indexed: 11/26/2022]
Abstract
Agar is a complex mixture of gel-forming polysaccharides. Gelling agents are very often used to provide proper support for plants grown in semisolid culture media. And agar is the most frequently used gelling agent in plant tissue culture media. Galactomannans, another group of gel-forming polysaccharides, consists of a (1 → 4)-linked β-D: -mannopyranosyl backbone partially substituted at O-6 with D: -galactopyranosyl side groups. In this work, we demonstrate that a statistically significant 2.7-fold increase on the multiplication rate (MR) for in vitro-grown Marubakaido (Malus prunifolia) shoots was associated with a 12.5% replacement of agar in the semi-solid culture media for a galactomannan obtained from seeds of Schizolobium paraybae. This increase on MR was due mainly to a 1.9-fold increase in the number of main branches and an 8.6-fold increase in the number of primary lateral branches. Gas liquid chromatography and thin layer chromatography analyzes demonstrated that the galactomannan-driven enhancement of the in vitro multiplication rate of the Marubakaido apple rootstock was not related to the galactomannan degradation. To the best of our knowledge, this is the first report on the successful use of partial replacement of high quality agar by a galactomannan from S. paraybae in a micropropagation system for a tree species.
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Affiliation(s)
- Adaucto B Pereira-Netto
- Department of Botany-SCB, Centro Politécnico-Parana Federal University, Curitiba, PR, Brazil.
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Moraes ICF, Fasolin LH, Cunha RL, Menegalli FC. Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa). BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2011. [DOI: 10.1590/s0104-66322011000300014] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Lv R, Luan T, Yu F, Zhang H. Rheological and micro-DSC studies on the aqueous mixtures of methylcellulose and ammonium poly(3-thiophene acetic acid). Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rinaudo M, Milas M, Bresolin T, Ganter J. Physical properties of xanthan, galactomannan and their mixtures in aqueous solutions. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.19991400113] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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31
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Chen HX, Zhang M, Xie BJ. Spectroscopy investigation on conformational transition of tea glycoconjugate from green tea. CHINESE J CHEM 2010. [DOI: 10.1002/cjoc.20040221135] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Rheological properties of aqueous blends of high purity barley β-glucan with high purity commercial food gums. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.04.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Chaires-Martínez L, Salazar-Montoya JA, Ramos-Ramírez EG. Physicochemical and functional characterization of the galactomannan obtained from mesquite seeds (Prosopis pallida). Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0892-0] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rinaudo M. Main properties and current applications of some polysaccharides as biomaterials. POLYM INT 2008. [DOI: 10.1002/pi.2378] [Citation(s) in RCA: 672] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Abstract
[Chemical structure: see text] This paper describes the behavior of some polysaccharides with well-known chemical structures and in which the influence of cooperative secondary interactions play an important role. The roles played by hydrophobic and ionic interactions (including ionic selectivity) on polysaccharide conformation and gelation are discussed. Electrostatic attractions are also important in the complexes formed between surfactants and polyelectrolytes of opposite charge. Finally, van der Waals dipolar interactions and particularly hydrogen-bond formation are examined. The role of hydrogen bonds in solubility, conformation, and especially the local stiffness of polysaccharides, but also in polymer-polymer complexes frequently obtained with polysaccharides, is developed. Repeat unit for a number polysaccharides.
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Abstract
This paper concerns the influence of the chemical structure on the physical properties of some polysaccharides. Especially, we proposed to discuss the role of the substituents on these properties. In some cases, non-carbohydrate substituents play a minor role on rheological properties in the presence of a salt excess as shown on xanthan and succinoglycan. The rheology of aqueous solution of these stereoregular polysaccharides is controlled by the conformation (helical conformation) whose stability is not largely influenced by these substituents. On the other hand, the interaction between galactomannan and xanthan depends on the presence of acetyl substituents on xanthan but also on the xanthan conformation. However, for polymers such as gellan, XM-6 or BEC 1615, complete deacetylation induces the ability to form physical gels in given thermodynamic conditions. The presence of carbohydrate substituents or short side chains was also examined. Especially in the gellan family, the role of position of substitution (position 3 on the glucose unit C or position 6 on the A glucose) was presented. It is concluded that the substituents giving the higher stability for the helical conformation (higher DeltaH and Tm values) also cause a lower salt sensitivity for the helical stability. The role of the substituents on the properties is also described for natural polymers and their chemically or enzymatically modified derivatives.
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Affiliation(s)
- M Rinaudo
- Centre de Recherche sur les Macromolécules Végétales, CNRS, associated with Joseph Fourier University, BP 53, 38041 Grenoble Cedex 9, France.
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Ceulemans J, Vinckier I, Ludwig A. The use of xanthan gum in an ophthalmic liquid dosage form: rheological characterization of the interaction with mucin. J Pharm Sci 2002; 91:1117-27. [PMID: 11948550 DOI: 10.1002/jps.10106] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The development of an ocular dosage form containing xanthan gum and capable of interacting with mucin in the precorneal area is a challenge. The polymer concentration that can be applied is restricted because of the limited patient acceptability of highly viscous preparations. The precorneal mucin concentration is low and the high ionic strength of the lachrymal fluid forces xanthan gum in an ordered structure, less capable of interacting through heterotypic junctions. Intrinsic viscosity measurements and shear rheometry are used to investigate the effect of several factors (polymer concentration, additional boiling or sonication step to the preparation procedure) on the physicochemical properties of xanthan gum and the degree of interaction with a low (8%, w/v) and high (16.0%, w/v) concentrated mucin dispersion. Independent of the preparation procedure applied, a xanthan gum concentration of 1.0% (w/v) is required to obtain a measurable interaction with mucin. If an extra boiling or sonication step is added to the standard preparation procedure, the minimum mucin concentration necessary to achieve formation of heterotypic junctions is decreased. Only by sonication of the highly concentrated xanthan gum dispersion is the viscosity decreased to a level that is tolerable and comfortable to the patient. The findings of the present study clearly demonstrate that a significant interaction between a tolerable and comfortable ocular dosage form containing xanthan gum, and mucin 8% (w/v), is feasible after sonication of a highly concentrated polymer dispersion.
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Affiliation(s)
- Jens Ceulemans
- Department of Pharmaceutical Sciences, Laboratory of Pharmaceutical Technology and Biopharmacy, University of Antwerp (UIA), Universiteitsplein 1, B-2610 Antwerpen, Belgium
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Goycoolea FM, Milas M, Rinaudo M. Associative phenomena in galactomannan-deacetylated xanthan systems. Int J Biol Macromol 2001; 29:181-92. [PMID: 11589971 DOI: 10.1016/s0141-8130(01)00164-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The interaction between mesquite seed galactomannan (MSG; D-mannose to D-galactose ratio (M/G) approximately 1.1) and deacetylated xanthan (DX) in 5 mM NaCl leading to synergistic gel formation at 25 degrees C was investigated and compared with the far more studied system made of xanthan and locust bean gum (LBG; M/G approximately 3.5). Rheology and differential scanning calorimetry were used to measure temperatures of gel formation and transition enthalpy as a function of polymer composition, while circular dichroism was used to probe the conformation of DX in the LBG-DX system. MSG and DX associate at 25 degrees C with a well defined stoichiometry of 0.6:1.0 (w/w) at low ionic strength favouring the disordered coil state of DX. When LBG was used in place of MSG in water or 5 mM NaCl, two types of mechanisms of interpolymeric association are envisaged.
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Affiliation(s)
- F M Goycoolea
- Centro de Investigación en Alimentación y Desarrollo, A.C., PO Box 1735, Hermosillo, Sonora, C.P. 83000, Mexico.
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Rinaudo M. Relation between the molecular structure of some polysaccharides and original properties in sol and gel states. Food Hydrocoll 2001. [DOI: 10.1016/s0268-005x(01)00041-8] [Citation(s) in RCA: 73] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bresolin TM, Milas M, Rinaudo M, Reicher F, Ganter JL. Role of galactomannan composition on the binary gel formation with xanthan. Int J Biol Macromol 1999; 26:225-31. [PMID: 10569283 DOI: 10.1016/s0141-8130(99)00087-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
The influence of the galactomannan characteristic ratios (M/G) on the temperature of gelation (Tg) and the gel strength of mixtures of galactomannan with xanthan is reported. Two galactomannans were investigated: one highly substituted from the seeds of Mimosa scabrella (M/G = 11), and the other, less substituted, from the endosperm of Schizolobium parahybae, with (M/G = 30) [Ganter JLMS, Zawadzki-Baggio SF, Leitner SC, Sierakowski MR, Reicher F. J Carbohydr Chem 1993;12:753]. The xanthan:galactomannan systems (4:2 g l(-1), in 5 mM NaCl) showed a temperature of gel formation (Tg) of 24 degrees C for that of S. parahybae [Bresolin TMB, Milas M, Rinaudo M and Ganter JLMS. Int J Biol Macromol 1998;23:263] and 20 degrees C for the galactomannan of M. scabrella, determined by viscoelastic measurements and microcalorimetry. A Tg of 40-50 degrees C was found by Shatwell et al. [Shatwell KP, Sutherland IW, Ross-Murphy SB, Dea ICM. Carbohydr Polym 1991;14:29] for locust bean gum-LBG (M/G = 43). Lundin and Hermansson [Lundin L, Hermansson AM. Carbohydr Polym 1995;26:129] reported a difference of 13 degrees C for Tg of two LBG samples with M/G = 3 (40 degrees C) and 5 (53 degrees C), in mixtures with xanthan. It appears that the more substituted galactomannans have lower temperatures of gelation in the presence of xanthan. The mechanism of gelation depends also on the M/G ratio. For the lower values it involves only disordered xanthan chains in contrast to M/G ratios higher than 3. In addition, the presence of the galactomannan from M. scabrella increased slightly the temperature of the conformational change (Tm) of xanthan probably due to the ionic strength contribution of proteins (3.9%) present in the galactomannan. On the other hand, the galactomannans from S. parahybae, with 1.5% of proteins and M. scabrella, with 2.4% of protein, did not show this effect, the Tm of xanthan alone or in a mixture being practically unchanged.
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Affiliation(s)
- T M Bresolin
- Centre de Recherches sur les Macromolécules Végétales-CNRS, affiliated with Université Joseph Fourier, Grenoble, France
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