Gelation of tamarind seed polysaccharide xyloglucan in the presence of ethanol

In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules

Polysaccharides have emerged as versatile materials capable of forming gels through diverse induction methods, with alcohol-induced polysaccharide gels demonstrating significant potential across food, medicinal, and other domains. The existing research mainly focused on the phenomena and mechanisms of alcohol-induced gel formation in specific polysaccharides. Therefore, this review provides a comprehensive overview of the intricate mechanisms underpinning alcohol-triggered gelation of different polysaccharides and surveys their prominent application potentials through rheological, mechanical, and other characterizations. The mechanism underlying the enhancement of polysaccharide network structures by alcohol is elucidated, where alcohol displaces water to establish hydrogen bonding and hydrophobic interactions with polysaccharide chains. Specifically, alcohols change the arrangement of water molecules, and the partial hydration shell surrounding polysaccharide molecules is disrupted, exposing polysaccharides' hydrophobic groups and enhancing hydrophobic interactions. Moreover, the pivotal influences of alcohol concentration and addition method on polysaccharide gelation kinetics are scrutinized, revealing nuanced dependencies such as the different gel-promoting capabilities of polyols versus monohydric alcohols and the critical threshold concentrations dictating gel formation. Notably, immersion of polysaccharide gels in alcohol augments gel strength, while direct alcohol addition to polysaccharide solutions precipitates gel formation. Future investigations are urged to unravel the intricate nexus between the mechanisms underpinning alcohol-induced polysaccharide gelation and their practical utility, thereby paving the path for tailored manipulation of environmental conditions to engineer bespoke alcohol-induced polysaccharide gels.

Gelation and large thermoresponse of cranberry-based xyloglucan

Cranberry waste contains potentially valuable components, such as proanthocyanidins, flavanols, and xyloglucan. Highly-purified xyloglucan (XG) from cranberries were studied through steady and oscillatory shear rheology at various concentrations and temperatures. At room temperature, an apparent yield stress is observed and the storage modulus exceeds the loss modulus ( [Formula: see text] ) for concentrations of 0.5 wt% and higher, indicating that the XG solution has formed a physical hydrogel. Thermoresponsive gelation is observed with a five-order of magnitude increase in shear moduli as it undergoes a weak to strong gel transition around 52 °C. The gelation time was 5 min with an observed storage moduli up to 3500 Pa. Cranberry-based XG exhibits thermoresponsive behavior at concentrations as low as 0.1 wt% (w/v), which is significantly lower than prior gelation studies of XG from other sources. The formation of a weak gel at room temperature and large storage moduli observed at room temperature is likely associated with the low level of impurities and small amount of galactose present in the XG chains.

A scalable, chromatography-free, biocatalytic method to produce the xyloglucan heptasaccharide XXXG

Xyloglucan oligosaccharides (XyGOs) are highly branched, complex carbohydrates with a variety of chemical and biotechnological applications. Due to the regular repeating pattern of sidechain substitution of the xyloglucan backbone, well-defined XyGOs are readily accessed for analytical and preparative purposes by specific hydrolysis of the polysaccharide with endo-glucanases. To broaden the application potential of XyGOs, we present here an optimized, scalable method to access large quantities of galactosylated XyGOs by treatment of the bulk agricultural by-product, tamarind kernel powder (TKP), with a highly specific endo-xyloglucanase at high-solids content. Subsequent β-galactosidase treatment reduced XyGO complexity to produce exclusively the branched heptasaccharide XXXG (Xyl3Glc4: [α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-[α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-[α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-D-Glcp). The challenge of removing the co-product galactose was overcome by fermentation with baker's yeast, thereby avoiding chromatography and other fractionation steps to yield highly pure XXXG. This simplified approach employs many of the core concepts of green chemistry and engineering, enables facile production of 100 g quantities of XyGOs and XXXG for laboratory use, and serves as a guide to further production scale-up for applications, including as prebiotics, plant growth effectors and elicitors, and building blocks for glycoconjugate synthesis.

Injectable hydroethanolic physical gels based on Codonopsis pilosula polysaccharide for sustained anticancer drug delivery

The development of biocompatible carriers based on hydroethanolic physical gels for effectively encapsulating and delivering hydrophobic drug molecules is of particular interest. In this paper, we reported a novel hydroethanolic physical gel based on Codonopsis pilosula polysaccharide (CPP) prepared from the roots of C. pilosula. The gelation behaviors of the graded CPP fractions in a water-ethanol solvent system were evaluated, and the physicochemical and mechanical properties of the CPP-based gel (CPP-G) were characterized. The results indicated that CPP-G had consisted of a random physically crosslinked network formed by hydrophobic association of CPP chains and exhibited good mechanical strength, higher shear-thinning sensitivity and rapid, highly efficient self-recovering characteristics, ensuring superior performance in constructing injectable and self-recovering drug-loaded gels. Hydrophobic paclitaxel (PTX) and hydrophilic doxorubicin (DOX) were used as representative drugs to investigate the encapsulation and in vitro release behaviors of CPP-G, which exhibited long-term sustained release properties. Additionally, the evaluation of drug activity in drug-loaded gels further revealed the synergistic effect of CPP-G with the selected drugs on tumor inhibition against 4T1 and MCF-7 breast cancer cell lines. This work evaluated the feasibility of using the natural polysaccharide CPP to construct hydroethanolic physical gels and the applicability of the injectable drug-loaded gels for hydrophobic drug delivery.

In-situ gelling xyloglucan formulations as 3D artificial niche for adipose stem cell spheroids

Three-dimensional spheroidal cell aggregates of adipose stem cells (SASCs) are a distinct upstream population of stem cells present in adipose tissue, with enhanced regeneration properties in vivo. The preservation of the 3D structure of the cells, from extraction to administration, can be a promising strategy to ensure optimal conditions for cell viability and maintenance of stemness potential. With this aim, an artificial niche was created by incorporating the spheroids into an injectable, in-situ gelling solution of partially degalactosylated xyloglucan (dXG) and an ad hoc formulated culture medium for the preservation of stem cell spheroid features. The evolution of the mechanical properties and the morphological structure of this artificial niche was investigated by small amplitude rheological analysis and scanning electron microscopy, respectively. Comparatively, systems produced with the same polymer and the typical culture medium (DMEM) used for adipose stem cell (ASC) growth in adherent cell culture conditions were also characterised. Cell viability of both SASCs and ASCs incorporated inside the hydrogel or seeded on top of the hydrogel were investigated as well as the preservation of SASC stemness conditions when embedded in the hydrogel.

Novel Xyloglucan Sheet for the Treatment of Deep Wounds: Preparation, Physicochemical Characteristics, and in Vivo Healing Effects

In the present study, a novel wound dressing made of xyloglucan (Xyl)-sucrose (Suc) hydrogel was developed for the treatment of deep wounds including pressure ulcers. The dressing was prepared by casing an aqueous solution of Xyl and sugar and then warming, and a hydrogel sheet was obtained. The in vitro characteristics of these sheets, such as their strength, extensibility, water content, adhesion potential, and water absorption, were examined. The strength, Young's modulus, and adhesion strength of the sheets were greater when they had a lower water content. Furthermore, adhesion and gradual water absorbability were similar to those of commercial dressings. These in vitro features suggest that Xyl sheets possess the physicochemical properties required for wound dressings. In the in vivo experiment, a Xyl sheet made from a mixture of 3.0% (w/v) Xyl solution and 33.3% (w/w) Suc, which displayed moderate strength and water content, was selected and compared with gauze, commercial polyurethane film, and Xyl/Suc (1 : 2) hydrogel using a rat deep wound model caused by serious frostbite. Wound healing rates based on reductions in wound areas were the best in the order of the sheet > hydrogel > commercial film > gauze. The sheet resulted in better wound surface states than the other preparations by improving the conditions. Thus, the potential applicability of Xyl sheets to the treatment of deep wounds was demonstrated.

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

A polysaccharide was extracted in high yield from tamarind (Tamarindus indica L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (w/v) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (w/v) TSP showed as a “weak gel” structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs.

Xyloglucan Based In Situ Gel of Lidocaine HCl for the Treatment of Periodontosis

The present study was aimed at formulating thermoreversible in situ gel of local anesthetic by using xyloglucan based mucoadhesive tamarind seed polysaccharide (TSP) into periodontal pocket. Temperature-sensitive in situ gel of lidocaine hydrochloride (LH) (2% w/v) was formulated by cold method. A full 3(2) factorial design was employed to study the effect of independent variables concentrations of Lutrol F127 and TSP to optimize in situ gel. The dependent variables evaluated were gelation temperature (Y 1) and drug release (Y 2). The results revealed the surface pH of 6.8, similar to the pH of saliva. Viscosity study showed the marked increase in the viscosity of gel at 37°C due to sol-gel conversion. TSP was found to act as good mucoadhesive component to retain gel at the site of application in dental pocket. Gelation of formulation occurred near to body temperature. In vitro study depicted the fast onset of drug action but lasting the release (90%) till 2 h. Formulation F7 was considered as optimized batch, containing 18% Lutrol F127 and 1% tamarind seed polysaccharide. Thus, lidocaine hydrochloride thermoreversible in situ gel offered an alternative to painful injection therapy of anesthesia during dental surgery, with fast onset of anesthetic action lasting throughout the dental procedure.

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin-HCl assay), and consumer acceptability (n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03-21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01-21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88-21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products.

Development of sustained release antipsychotic tablets using novel polysaccharide isolated from Delonix regia seeds and its pharmacokinetic studies

A natural polysaccharide was isolated from the seeds of Delonix regia. The isolated polysaccharide could maintain aqueous equilibrium between the dosage form and the surrounding medium due to its massive competence of water absorption (80.72%) and swelling index (266.7%). The Scanning Electron Micrograph of a polysaccharide exhibits rough surface with pores and crevices, hence, the drug release will be retarded because of the drug particles entrapment in the pores and crevices. Further, the surface tension of polysaccharide is higher than that of water, which may facilitate sustained release of drugs from dosage forms. An antipsychotic drug, quetiapine fumarate has a short half-life of 6 h and administered multiple times per day. Hence the quetiapine fumarate oral sustained release tablets were formulated using this polysaccharide in the concentration of 5-30% to avoid the side effects and increase patient compliance. Dissolution of the developed tablets with 25% polysaccharide content showed a better release profile than the other batches (5-20%) at the end of 12 h. The strong matrix complex has low solubility in water, it does not dissolve rapidly and the drug continues to diffuse through the gel layer at a consistent rate. Drug release from the matrix tablets follows matrix type except F-4 and F-5 which follow first order and Hix.crow type. The bioavailability study was carried out using healthy male New Zealand white rabbits that show the AUC(0-inf) value for developed SR tablets is 1.44 times higher than the reference thus, indicating more efficient and sustained drug delivery capable of maintaining plasma drug levels better.

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P < 0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

Physico chemical properties of aminated tamarind xyloglucan

Tamarind xyloglucan (XG) has been functionalized with amino group, which forms irreversible hydrogels with blue fluorescence characteristics. Aminated xyloglucan (XG-NH2) at very low concentration (0.2%, w/v) in aqueous medium, forms self assembled spherical nano-particles of 60 nm size, where as at 7% (w/v), it formed a strong hydrogel. The bonding of amino group to the XG polymers was confirmed by FTIR spectra. The XG-NH2 has same solubility as XG. The XG showed a broad melting point around 78°C whereas XG-NH2 was at 115°C. In addition, aminated xyloglucan (XG-NH2) exhibited good thermal properties. The XG-NH2 shows better antimicrobial activity in comparison to chitosan. This modified xyloglucan has potential applications in the medical and biotronics field because it possesses biocompatibility, strong hydrogel behavior with very useful blue fluorescence.

Isolation and rheological properties of tamarind seed polysaccharide from tamarind kernel powder using protease enzyme and high-intensity ultrasound

The effectiveness of using protease and combinations of protease and high-intensity ultrasound for high-purity, high-yield tamarind seed polysaccharide (TSP) production was investigated. Tamarind kernel powder (TKP) suspension was treated with protease alone at 0.16, 0.48, and 0.80 units/mL and with protease-ultrasound combinations over 3 different orders of sequence (before, simultaneous with, and after protease digestion) using combinations of 0.48 units/mL protease and high-intensity ultrasound at 25% and 50% amplitude for 15 and 30 min. The long protease digestion time could produce high-purity isolated TSP, but the polysaccharide yields were lower. The polysaccharide purity and yield were highly improved, even at a shorter protease digestion time, when the protease treatment was combined with high-intensity ultrasound. The increased amplitude level and sonication time decreased the average molecular weight of the polysaccharide. The rheological properties of the TKP and the isolated TSP, from nondestructive oscillatory measurements, demonstrated that the latter present a viscoelastic solution. The decreasing of protein content resulted in better elasticity of the solution. The power law model could be used to fit the down curve between shear rate and shear stress data. The consistency coefficient (K) increased while the flow behavior index decreased with the increased purity of the polysaccharide as a result of increasing increased digestion time, enzyme concentration, sonication power, and sonication time.

Xyloglucan degradation using different radiation sources: a comparative study

Tamarind seed xyloglucan was subjected to different radiation sources-ultrasound, gamma-radiation, and microwave heating, and the effects of these energies upon its molecular and structural properties were characterised by gel permeation chromatography, viscometry, sugar analysis, FT-IR and NMR spectroscopic techniques. In dependence on the degradation methods and experimental conditions used, the decrease of the relative molecular mass (RMM) was accompanied with alteration of the primary structure. Depolymerisation by ultrasound at a frequency of 20 kHz yielded after 120 min products with RMM of about 131 x 10(3) without significant alteration of the primary structure of the polysaccharide. Intense degradation of XG started by microwave heating at pH 1.5 yielding polymers with RMM in the range of higher oligosaccharides, however, with changed sugar composition due to cleavage of the glycosyl side chains. At gamma-irradiation doses >40 kGy, next to chain cleavage, very high-molecular mass components exhibiting UV(254)-absorption were formed, and the RMM decreased to about 50 x 10(3) at the highest applied dose (100 kGy). The results of the comparative study suggest that ultrasonication was the most convenient procedure to decrease the RMM of xyloglucan to 130 x 10(3) and preserve the primary structure of the polysaccharide.

Conformational folding of xyloglucan side chains in aqueous solution from molecular dynamics simulation

Molecular dynamics simulation was carried out on xyloglucan with explicit water molecules to investigate the folding mechanism of side chains onto a main chain in aqueous solution. The model xyloglucan was composed of 12 beta-D-glucopyranoses as a main chain substituted with six galactoses and three xyloses as side chains. Two conditions were set for the ribbon-like main chain; one is restricted to be 'flat' and the other is without restriction. The free main chain of xyloglucan has a 'twisted' conformation as the major one. Conformational folding of side chains onto the main chain was analyzed with dihedral angles at each glycosidic linkage. In a 5-ns calculation, the xyloglucan has a tendency to contract in both the restricted and the free systems, but the mode of contraction is different. Side chains tend to stick onto the flat surface of the main chain in the restricted system, while they do not tightly do so in the free one; instead the main chain takes a twisted and sometimes embowed conformation. This result indicates that the main chain has greater attractive forces to bind side chains when it is flat, while it loses the ability as it is twisted.

Structure of bacterial extracellular polymeric substances at different pH values as determined by SAXS

Extracellular polymeric substances (EPS) play an important role in cell aggregation, cell adhesion, and biofilm formation, and protect cells from a hostile environment. The EPS was isolated by trichloroacetic acid/ethanol extraction from broth culture of a marine bacterium isolate. The EPS was composed of glucose and galactose as determined by HPLC and TLC; the protein content was on average 15 +/- 5% of EPS dry mass. The solution structure of EPS at different values of pH was revealed by small-angle x-ray scattering. Scattering curves of EPS solutions (0.4%, w/v) consistently showed two nearly linear log-log regions with slopes a and b in the q-ranges from 0.06 nm(-1) to 0.26 nm(-1), and from 0.27 nm(-1) to 0.88 nm(-1), respectively. Slope a was sensitive to pH changes whereas slope b was not. The observed sensitivity to pH was not a consequence of ionic strength variation with pH, as checked by salt addition. The pH variation causes major rearrangements of EPS structure mainly at length scales above 24 nm. To get a better understanding of the pH effect on EPS structure, the original model proposed by Geissler was refined into a mathematical model that enabled fitting of the experimental scattering curves in the pH range from 0.7 to 11.0. The model describes EPS structure as a network of randomly coiled polymeric chains with denser domains of polymeric chains. The results obtained from the model indicate that dense domains increase in average size from 19 nm at pH 11.0 to 52 nm at pH 0.7. The average distance between the polysaccharide chains at pH 0.7 was 2.3 nm, which indicates a compact EPS structure. Swelling was found to be at a maximum around pH = 8.8, where the average distance between the chains was 4.8 nm.

A novel xyloglucan from seeds of Afzelia africana Se. Pers.—extraction, characterization, and conformational properties

This paper is the first multi-scale characterization of the xyloglucan extracted from seeds of the African tree Afzelia africana Se. Pers. It describes the extraction and characterization of this polysaccharide in terms of both primary monosaccharide and oligosaccharide composition. It also includes a study of the seed morphology. Morphological characterization includes optical, transmission, and scanning electron microscopy. The polysaccharide exists in thickened cell walls of the cotyledonary cells, and the extracted xyloglucan is structurally quite similar to those from tamarind seed and detarium. Nevertheless there are some subtle differences in the fine structure, particularly in the oligomeric xyloglucan composition. The chain flexibility of the polysaccharide is also discussed in the light of our recent measurements reported elsewhere [Biomacromolecules2004, 5, 2384-2391].

Solution properties of the xyloglucan polymer from Afzelia africana

In this paper we describe the solution properties of a new xyloglucan polysaccharide extracted from the African legume Afzelia africana Se. Pers. The polysaccharide is of high weight-average molecular weight (Mw), but application of the "pressure cell" method enabled a range of Mw fractions to be prepared. Results from the light scattering/intrinsic viscosity measurements on these fractions suggest that like other xyloglucans from tamarind and detarium it occurs in solution as a polymeric coil, with a small amount of excluded volume. Measurement of dilute and semidilute solution rheology suggests that, like these polymers, and the related galactomannan series, it forms viscous solutions at higher concentrations via entanglements.

Gelation of Xyloglucan by Addition of Epigallocatechin Gallate as Studied by Rheology and Differential Scanning Calorimetry

Interaction of tamarind seed xyloglucan (TSX) and epigallocatechin gallate (EGCG) was investigated. TSX alone showed the rheological behaviors of dilute and semidilute solution types in the temperature range from 10 to 50 degrees C and the concentration range from 1 to 10%. Addition of a small amount of EGCG changed the rheological properties of TSX solutions to induce a thermoreversible gelation. The sol-gel transition was detected as a crossover of the storage and loss shear moduli at a certain temperature in thermal scanning rheological measurements and an endo- and exo- thermic peaks in curves obtained by differential scanning calorimetry on heating and cooling. High storage modulus of the gels at all experimental frequencies also indicated the formation of a network structure. Increase in the gel strength and the enthalpy of the transition with increasing EGCG concentration at fixed TSX concentration suggested that EGCG was directly involved in the network formation through association with TSX. The TSX gel was obtained by addition of appropriate amount of EGCG. Addition of an excessive amount of EGCG induced precipitation.

Synergistic Gel Formation of Xyloglucan/Gellan Mixtures as Studied by Rheology, DSC, and Circular Dichroism

The gelation behavior of mixtures of tamarind seed xyloglucan (TSX) and sodium form gellan (Na-G) was investigated. The storage and loss shear moduli, G' and G'', of the mixtures showed that a thermoreversible gel was obtained although each polysaccharide alone did not form a gel at experimental conditions. The viscoelastic behavior of the mixtures showed a gel formation of TSX and Na-G induced by synergistic interaction. This synergistic interaction was also revealed by differential scanning calorimetry (DSC) and circular dichroism. Although TSX alone did not show any peak in DSC curves, mixtures with only a small amount of Na-G, which by itself did not show any peak, showed a single peak. With increasing Na-G content, another peak began to appear at the same temperature at which a peak of Na-G alone appeared. Thermally induced changes in circular dichroism of the mixtures were different from those expected from the individual behavior of TSX and Na-G.