Promising alternative gum: Extraction, characterization, and oxidation of the galactomannan of Cassia fistula

Galactomannan extracted from Cassia fistula seed endosperm present little data related to the its structural characterization. This study reports the chemical characterization of the galactomannan from Cassia fistula (CF) and their oxidized derivatives. The extracted CF presented a yield of 26.5% (w/w) and the intrinsic viscosity [η] was 9.73 dL/g. 1D and 2D nuclear magnetic resonance spectroscopy (NMR) confirmed that the polysaccharide has a backbone of 4-linked β-D-mannose units, and contains galactose units as pending groups. These galactose units are linked to the central core through a (1→6) linkage and the galactomannan presented Man/Gal ratio of 3.1/1. The galactomannan from Cassia fistula presents low cytotoxicity in Vero cells with a CC₅₀ > 1000 μg/ml. The properties of CF resemble other commercially important galactomannans such as Locust bean gum. Three oxidized derivatives of CF were produced by periodate oxidation, which were carefully characterized by different structural techniques. It was observed that as the degree of oxidation increased, there was an increase in the Man/Gal ratio and a reduction in molar mass and viscosity. The polialdehyde produced may be explored as a versality material to react with amine group of the protein and amined polysaccharide to produce biomaterials.

Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes

The study investigated the hypoglycemic and anticholinesterase activities of some fermented legumes (bambara groundnut and locust bean) in Streptozotocin (STZ)-induced diabetic rats. The rats were made diabetic by intraperitoneal administration of STZ (35mg/kg b.w.) and were fed diets containing fermented legumes (10% inclusion) for 14 days. The effect of the diets on blood glucose, pancreatic glutathione peroxidase (GPx) activity, reduced glutathione (GSH) and malondialdehyde (MDA) contents, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities were studied. Significant (P<0.05) increase in blood glucose, pancreatic MDA, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities with concomitant decrease in pancreatic GPx and GSH contents were observed in diabetic rats. However, this trend was reversed in rats fed fermented legumes supplemented diets for 14 days. The HPLC-DAD finger printing revealed the presence of gallic acid, catechin, caffeic acid, epicatechin, rutin, isoquercitrin, quercitrin, quercetin and kaempferol as the dominant phenolic compounds of the fermented legumes. However, possible contributing role of some bioactive peptides could not be ruled out. Hence, the hypoglycemic and antiacetylcholinesterase activities of the fermented legume condiments could be attributed to their constituent phytochemicals.

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.