Characterization and intermolecular interactions of hydroxypropyl guar solutions

Sonication-based improvement of the physicochemical properties of Guar Gum as a potential substrate for modified drug delivery systems

Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of viscometric measurements. At the same time, the rheological behaviour was also followed, in terms of viscoelasticity range, flow curves, and mechanical spectra. Sonicated samples were used for the preparation of gels in the presence of borate ions. The effect of borax on the new samples was investigated by recording mechanical spectra, flow curves, and visible absorption spectra of complexes with Congo Red. The anisotropic elongation, observed in previous studies with tablets of Guar Gum and borax, was remarkably reduced when the sonicated samples were used for the preparation of the gels.

Polymer and colloidal models describing structure-function relationships

Colloidal and polymer systems are not only abundant in food but also useful for gaining insights into structure-function relationships of food. Colloid and polymer systems are composed of mesoscopic scale particles dispersed in a liquid. Because of a relatively small potential barrier against aggregation between mesoscopic particles, a small change in temperature, pH, or chemical compositions can trigger aggregation and induce remarkable changes in structure and function of colloidal and polymer systems. An aggregated state is not normally an equilibrium state but a kinetically trapped state also called a jammed state. Various kinetic factors in food processing, such as the rate of changes in temperature, water content, and chemical compositions, must be taken into account to establish a complete state diagram of colloid- and polymer-based food systems.

Not all anionic polyelectrolytes complex with DTAB

The influence of hydroxypropyl guar (HPG), with and without boric acid, on dodecyltrimethyl ammonium bromide (DTAB) micellization was characterized by surface tension measurements, isothermal titration calorimetry, and small-angle neutron scattering. Although HPG is a nonionic water-soluble polymer, borate ions form weak bonds with HPG, transforming it into an anionic polyelectrolyte, HPG-borate. Surprisingly, the three independent measurements showed that HPG-borate does not promote DTAB micellization or phase separation normally seen when mixing oppositely charged polyelectrolytes and surfactants. However, the neutron scattering results suggested that HPG-borate binds to and flocculates existing DTAB micelles. The unusual behavior of HPG-borate with DTAB was underscored by showing that carboxymethyl guar (CMG) formed precipitates with DTAB.

Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution

Gums are routinely used in food industry, pharmacy and oil recovery process. In these uses, the hydrocolloids very often encounter interactions with salts at moderate to high temperature. Since they are normally employed in the form of solution and gel, their viscous or fluidity properties need detailed investigation. In the present work, properties such as water vapor adsorption of finely powdered carboxymethylhydroxypropyl derivatized guar (CMHPG) as well as xanthan (Xn) and diutan (Dn) gums, their hydration in solution, their viscosity behaviors, and salt effects on fluidity have been studied. The concentration domains for the existence of free and associated molecules in the studied solutions have been assessed from the viscosity results. The gums have been found to bind a fair amount of water from the vapor phase with them. In solution, they can interact and arrest a large amount of water in their folded configuration. Intrinsic viscosities of the gums in aqueous medium declined in the presence of salts. The activation energies for their viscous flow were moderate and comparable, and were dependent on their concentrations. From the power law relation and viscosity master curve behavior mostly two critical association states of the macromolecular dispersions were envisaged.

Reversible flocculation with hydroxypropyl guar-borate, a labile anionic polyelectrolyte

Cationic polystyrene latex was flocculated with mixtures of hydroxypropyl guar (HPG) and boric acid, which form an anionic polyelectrolyte HPG-borate. Flocculation could be reversed by either lowering pH or by adding fructoseboth procedures remove labile borate ions weakly bound to the HPG chains. Mixtures of phenyl boronic acid (PBA) and HPG also flocculate latex although the range of HPG-PBA concentrations, giving flocculation was much narrower than HPG-borate. The differences were explained by the tendency of borate ion to cross-link HPG chains, whereas PBA is monofunctional and cannot cross-link HPG.

Adsorption of guar gum onto quartz from dilute mixed electrolyte solutions

The effect of potassium, sodium, calcium, magnesium, and hydrogen cations on adsorption of guar gum onto quartz was investigated at natural pH. The role of the background ions was analyzed in terms of their water-structure making or breaking capabilities. In dilute solutions (0.01 mol/L) of structure-makers (NaCl, HCl, CaCl2, and MgCl2), the guar gum adsorption density did not change compared to the adsorption densities obtained in distilled water. Potassium, the only structure-breaking ion (chaotrope) among the tested cations, significantly enhanced guar gum adsorption. The results obtained in mixed electrolytes demonstrate that the strong structure-breaking properties of K+ overcome any contributions from weak structure making ions (kosmotropes), and guar gum adsorption remains at the levels observed in KCl alone. Only when strongly hydrated Mg2+ ions are mixed with KCl, the overall effect becomes additive and the influence of potassium is proportionally reduced by increasing concentrations of magnesium cations. In this approach, guar gum adsorption on quartz is viewed as a competition between polysaccharide and water molecules for silanol surface sites. The hydration of the quartz surface inhibits the adsorption process but the competition equilibrium, and hence polysaccharide adsorption, can be affected by the presence of chaotropes or kosmotropes.

A clinical evaluation of Systane

BACKGROUND

Systane is a new artificial tear solution containing the pH dependent gelling polymer hydroxypropyl-Guar (HP-Guar). We evaluated Systane in an open trial.

METHODS

Patients complaining of dry feeling eyes were eligible to enroll, with inclusion criteria based on the presence of corneal staining with sodium fluorescein (NaFl) and participants' desire to use ocular lubricants. Six symptoms of ocular irritation were rated on a four-point scale. Conjunctival injection, conjunctival and corneal fluorescein staining were graded and tear break-up time (TBUT) and tear meniscus height were measured. Subjects were instructed to instill one drop of Systane into each eye four times a day for approximately four weeks. Ocular symptoms and signs were then reassessed and subjects were asked to rate eight statements concerning their satisfaction with the product.

RESULTS

A total of 38 subjects were enrolled with 32 completing the follow-up visit. The following variables improved significantly at follow-up: all ocular irritation symptom scores, conjunctival injection, total conjunctival and total corneal staining scores, and TBUT. Tear meniscus height showed no significant change. Systane proved effective in reducing the symptoms of dry eye; however induced blur appeared to be a complication for many participants.

CONCLUSIONS

The study represents a community based evaluation of the benefits of a novel ocular lubricant in optometric practice. The results suggest that the gelling properties of HP-Guar may be influential in promoting ocular surface recovery through improved ocular surface retention, however further randomised controlled trials are needed to confirm this. The extent and significance of induced blur also needs further investigation.

Effect of Magnesium and Iron on the Hydration and Hydrolysis of Guar Gum

The effect that magnesium and iron have on the hydration and hydrolysis of guar gum at pH 12 was studied as a function of viscosity. It was found that small concentrations of magnesium do not affect the dissolution ratio of guar but significantly decrease hydrolysis at high temperatures. These results suggest that Mg(OH)(2) forms an adduct with the polysaccharide that prevents thermal hydrolysis of the guar. Viscosity measurements recorded in the presence of iron at pH 12 show that ferric iron inhibits hydration or dissolution of guar and may accelerate chain scission of fully hydrated guar when solutions are heated in an autoclave at 121 degrees C.

Hydroxypropyl guar-borate interactions with tear film mucin and lysozyme

The interactions of hydroxypropyl guar (HPG) with boric acid, lysozyme, and mucin were characterized by rheology, light scattering, electrophoresis, and isothermal titration calorimetry to help understand how HPG interacts with tear film components. Borate binds to guar under pH, temperature, and ionic strength conditions representative of those found in the eye. The HPG-borate complexes behave as anionic polyelectrolytes and thus interact with cationic lysozyme, a major tear film protein, whereas HPG-borate does not appear to bind to mucin, an anionic glycoprotein. The interactions of HPG, borate, lysozyme, and mucin can be explained by two physical interactions: (1) pH-dependent binding of borate to carbohydrates and (2) the electrostatic attraction of oppositely charged macromolecules.

Effect of alkali metal cations on adsorption of guar gum onto quartz

The effect of cesium, potassium, sodium, and lithium cations on the adsorption of natural guar gum onto quartz was investigated. The role of these ions was analyzed in terms of their water structure-making or -breaking capabilities. In the presence of structure makers (Na+, Li+) the polymer adsorption density did not change compared to the adsorption levels observed in distilled water. However, in dilute solutions (0.01 N) of structure-breaking cations (Cs+, K+) the adsorption density of guar gum significantly increased, with potassium and cesium producing the same adsorption densities of the polymer. The resulting colloidal aggregation/dispersion equilibria in the quartz-guar gum system were discussed and mechanisms of guar gum-quartz interactions were also suggested. Assuming hydrogen bonding to be the driving adsorption mechanism, it was proposed that guar gum molecules compete with water for silanol surface sites. Structure-breaking cations disturb the interfacial water structure around the quartz particles thus allowing the polymer to more closely approach the quartz surface and interact with the surface groups.

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.

Preparation and characterization of molecular weight fractions of guar galactomannans using acid and enzymatic hydrolysis

A procedure is described for the preparation of large amounts of guar galactomannan by acid hydrolysis that yields samples of various molecular weights (MW) with uniform polydispersity. This contrasts with preparation by enzymatic degradation that yields samples with a marked increase in polydispersity and a much broader molecular weight distribution (MWD). Acid hydrolyzed guar samples had a Mark-Houwink-Sakurada (MHS) relationship of [eta]=3.04x10(-4) M(w)(0.747) dl/g and a characteristic ratio of 11.87 as determined by gel permeation chromatography (GPC) and dilute solution viscometry. The Huggins coefficient for degraded guars is much smaller (approximately 0.4) than that of the native guar (approximately 0.79), suggesting a weakening of intermolecular association in guar prepared by acid hydrolysis.