Influence of Zwitterionic CAPB on Flocculation of the Aqueous Cationic Guar Gum/Glauconite Suspensions at Various pH.
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ABSTRACT:
SUBMITTER: Godek E
PROVIDER: S-EPMC8621159 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:We developed a new muco-adhesive hydrogel composed of cationic guar gum (CGG) and boric acid (BA). The CGG-BA precursor solution of 0.5-2% w/v concentration exhibited fluidity at low pH (3-5), while gelation occurred within 1 min at physiological pH (7-8) conditions. Scanning electron microscopy and Fourier-transform infrared spectroscopy results confirmed the change in physical and chemical behavior, respectively, with change in pH. The pH-responsive self-healing ability was analyzed through microscopy and rheology. CGG-BA hydrogels showed good self-healing property at pH 7.4. The in vitro biocompatibility test of the hydrogel studied using NIH3T3 and NHEK cells showed that it was non-toxic at concentrations of CGG-BA below 2% w/v. Ex vivo mucoadhesive tests confirmed the hydrogel's potential for use as a muco-adhesive. Burst pressure tests were conducted using pig esophageal mucosa and the results showed that at pH 7.4, 1% w/v CGG-BA self-healable hydrogel resisted about 8 ± 2 kPa pressure, comparable to that of Fibrin glue. This was higher than that at solution (pH 5) and brittle gel (pH 10) conditions. To confirm the good adhesive strength of the self-healable hydrogels, lap shear tests conducted, resulted in adhesive strengths measured in the range of 1.0 ± 0.5-2.0 ± 0.6 kPa, which was also comparable to fibrin glue control 1.8 ± 0.6 kPa. Hydrogel weight measurements showed that 40-80% gel lasted under physiological conditions for 10 h. The results suggest that CGG-BA hydrogel has potential as a pH responsive mucosal protectant biomaterial.
| S-EPMC9990695 | biostudies-literature
Project description:Guar gum consists mainly of galactomannan, and constitutes the endosperm of guar seeds that acts as a reserve polysaccharide for germination. Due to its molecular structure and physical properties, this biopolymer has been considered as one of the most important and widely used gums in industry. However, for many of these applications this (hemi-)cellulosic structure needs to be modified or (partially) depolymerized in order to customize and improve its physicochemical properties. In this study, transcriptome was employed to decipher the complete enzymatic arsenal for guar gum depolymerization by Aspergillus niger.
2020-08-11 | GSE119310 | GEO
Project description:pH responsive hydrogels have gained much attraction in biomedical fields. We have formulated ternary hydrogel films as a new carrier of drug. Polyelectrolyte complex of chitosan/guar gum/polyvinyl pyrrolidone cross-linked via sodium tripolyphosphate was developed by solution casting method. Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis were conducted to examine the interactions between the polymeric chains, surface morphology and thermal stability, respectively. The swelling tests resulted that the swelling was reduced with the increase in the concentration of crosslinker due to the more entangled arrangement and less availability of pores in hydrogels. Ciprofloxacin hydrochloride was used as a model drug and its release in simulated gastric fluid, simulated intestinal fluid and phosphate buffer saline solution was studied. pH responsive behaviour of the hydrogels have subjected these hydrogels for drug release applications.
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Project description:BackgroundGuar gum is used extensively as a thickening agent in food, but it remains uncertain whether and to what extent it is fermented by colonic microbiota and whether it has microbiota modulatory properties.AimTo determine the metabolic response of intestinal microbiota to guar gum consumption, specifically, the extent of initial fermentation and subsequent adaptation.MethodsSingle-center, single arm, open label, proof-of-concept study testing the effect of guar gum on microbiota metabolism and adaptation. Healthy male subjects (n = 12) were administered gum guar (8 g/day) for 18 days. Outcomes were measured before, at initial and late administration: (a) anal gas evacuations (number/day); (b) digestive sensations (daily scales); and (c) fecal gut microbiota taxonomy and metabolic functions by shotgun sequencing.ResultsAt initial consumption, guar gum induced a transient increase in anal gas evacuations and digestive sensations; gas evacuation completely reverted upon continuous administration, whereas sensations reverted only in part. Guar gum induced moderate changes in human microbiota composition at both taxonomic and functional levels. Positive associations between effects on microbiota (proliferation of Agathobaculum butyriciproducens and Lachnospira pectinoschiza) and hedonic sensations were detected.ConclusionGuar gum is metabolized by intestinal microbiota, and, upon continuous consumption, induces a selective adaptation of microbial taxonomy and function. These data highlight the potential interest of guar gum for novel prebiotic ingredient formulation.
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Project description:Mineral precipitation via microbial activity is a well-known process with applications in various fields. This relevance of microbially induced calcite precipitation (MICP) has pushed researchers to explore various naturally occurring MICP capable bacterial strains. The present study was performed to explore the efficiency of microbially induced calcite precipitation (MICP) via locally isolated bacterial strains and role of guar gum, which is a naturally occurring polymer, on the MICP process. The strains were isolated from local soil and screened for urease activity Further, the urease positive strain was subjected to urea and calcium chloride based medium to investigate the efficacy of isolated strain for microbial induced precipitation. Among screened isolates, the soil bacterium that showed urease positive behaviour and precipitated calcium carbonate was subjected to 16S rRNA gene sequencing. This strain was identified as Bacillus velezensis. Guar gum-a natural polymer, was used as a sole carbon source to enhance the MICP process. It was observed that the isolated strain was able to breakdown the guar gum into simple sugars resulting in two-fold increase in calcium carbonate precipitate. Major bio-chemical activities of isolated strain pertaining to MICP such as ammonium ion concentration, pH profiling, and total reducing sugar with time were explored under four different concentrations of guar gum (0.25%, 0.5%, 0.75% and 1% w/v). Maximum ammonium ion concentration (17.5 ?g/ml) and increased pH was observed with 1% guar gum supplementation, which confirms augmented MICP activity of the bacterial strain. Microstructural analysis of microbial precipitation was performed using scanning electron microscopy (SEM) and X-ray diffraction (XRD) techniques, which confirmed the presence of calcium carbonate in different phases. Further, XRD and SEM based studies corroborated that guar gum supplemented media showed significant increase in stable calcite phase as compared to media without guar gum supplementation. Significant diverse group of nitrogenous compounds were observed in guar gum supplemented medium when subjected to Gas Chromatography-Mass spectrometry (GC-MS) profiling.
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Project description:Guar gum is an important raw material in the food, textile and oil industries, but the biosynthesis of guar gum remains unclear. To illuminate the genes involved in guar gum biosynthesis, guar beans from 30 and 40 days after flowering (DAF) were used for RNA sequencing in this study. A total of 2,535 and 2,724 preferentially expressed genes were found in 30 and 40 DAF endosperm, and 3,720 and 2,530 preferentially expressed genes were found in 30 and 40 DAF embryos, respectively. Of these, mannan synthase genes, α-galactosyltransferase genes and cellulose synthase genes were preferentially expressed in the endosperm from 30 and 40 DAF. The high expression level of these glycometabolism genes in endosperm is consistent with the expectation that the main component of guar gum is galactomannan. We believe that genes related to guar gum biosynthesis found in this study will be useful for both new variety development via genetic engineering and synthetic biology research on guar gum biosynthesis in the future.
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Project description:Currently, lignin of black liquor is incinerated to generate energy in pulp mills; but it has potential to be valorized through different modification methods. In this work, kraft lignin (KL) was polymerized with 2-[(methacryloyloxy) ethyl] trimethylammonium chloride (DMC) to produce cationic water soluble polymers. After producing five polymers with different molecular weights and charge densities, their flocculation efficiency in kaolin suspensions was investigated. The adsorption, zeta potential and flocculation results confirmed that the polymer with the highest charge density and molecular weight (KLD5) was a more effective flocculant than other polymers. The structure and size of flocs formed from the interaction of kaolin with KLD were determined by a focused beam reflectance measurement (FBRM). The sedimentation studies, conducted under gravitational (by vertical scan analyzer) and centrifugal force (by Lumisizer analytical centrifuge), revealed that KLD5 was very effective in flocculating kaolin particles.
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Project description:We report accurate optical measurements of tubulin polarizability in aqueous suspensions. We determined the dependence of polarizability on tubulin concentration and on the suspension's pH, providing benchmark numbers for quantifying the optical response of this protein in various artificial and cellular environments. We compare our measurement data with a few estimates found in the previous literature and also with our simplified model estimations.
| S-EPMC6648103 | biostudies-literature
Project description:The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970, 1974 and 1975, who allocated an acceptable daily intake (ADI) 'not specified'. Guar gum has been also evaluated by the Scientific Committee for Food (SCF) in 1977 who endorsed the ADI 'not specified' allocated by JECFA. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Guar gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans. No adverse effects were reported in subchronic and carcinogenicity studies at the highest dose tested; no concern with respect to the genotoxicity. Oral intake of guar gum was well tolerated in adults. The Panel concluded that there is no need for a numerical ADI for guar gum (E 412), and there is no safety concern for the general population at the refined exposure assessment of guar gum (E 412) as a food additive. The Panel considered that for uses of guar gum in foods intended for infants and young children the occurrence of abdominal discomfort should be monitored and if this effect is observed doses should be identified as a basis for further risk assessment. The Panel considered that no adequate specific studies addressing the safety of use of guar gum (E 412) in food categories 13.1.5.1 and 13.1.5.2 were available. Therefore, the Panel concluded that the available data do not allow an adequate assessment of the safety of guar gum (E 412) in infants and young children consuming these foods for special medical purposes.
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Project description:The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for hydrophobicity, glycerol (3.07%) as plasticizer, and grape pomace extract (5%) as active ingredient (%w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm-2d-1. Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC-MS. Suitability of active films for food irradiation applications is thus demonstrated.
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