Noncatalytic hydrolysis of guar gum under hydrothermal conditions

Effect of hydrothermal treatment on the rheological properties of xanthan gum

In this study, the effect of hydrothermal treatment with different temperatures (120-180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.

High efficient preparation of low molecular weight galactomannan from Leucaena leucocephala galactomannan through the combination of hydrogen peroxide and oxalic acid

Researchers have always been interested in polysaccharide degradation because of the increased biological activity and usability following degradation. In this work, low molecular weight galactomannan (LMW-GM) was produced through the degradation of galactomannan by H2O2 and oxalic acid (OA). The optimal reaction conditions were found by conducting the response surface optimization experiment based on single-factor experiment and kinetics analysis. Under these conditions, the LMW-GM yield was 69.48 ± 1.02 %. Ultimately, an analysis of the degradation process revealed that OA attacked GM indiscriminately, and H2O2 has a stronger effect on the removal of branched chains while degrading GM. Hence, the degradation steps were rearranged as H2O2 was added 20 min before OA at a constant total time. The LMW-GM yield was successfully increased to 76.49 ± 1.27 %. The goal of this work is hopefully to give a theoretical foundation for the low-cost preparation and industrial production of the degradation of galactomannan.

Polysaccharide-based films: from packaging materials to functional food

A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.

Functional β-mannooligosaccharides: Sources, enzymatic production and application as prebiotics

One of the emerging non-digestible oligosaccharide prebiotics is β-mannooligosaccharides (β-MOS). β-MOS are β-mannan derived oligosaccharides, they are selectively fermented by gut microbiota, promoting the growth of beneficial microorganisms (probiotics), whereas the growth of enteric pathogens remains unaffected or gets inhibited in their presence, along with production of metabolites such as short-chain fatty acids. β-MOS also exhibit several other bioactive properties and health-promoting effects. Production of β-MOS using the enzymes such as β-mannanases is the most effective and eco-friendly approach. For the application of β-MOS on a large scale, their production needs to be standardized using low-cost substrates, efficient enzymes and optimization of the production conditions. Moreover, for their application, detailed in-vivo and clinical studies are required. For this, a thorough information of various studies in this regard is needed. The current review provides a comprehensive account of the enzymatic production of β-MOS along with an evaluation of their prebiotic and other bioactive properties. Their characterization, structural-functional relationship and in-vivo studies have also been summarized. Research gaps and future prospects have also been discussed, which will help in conducting further research for the commercialization of β-MOS as prebiotics, functional food ingredients and therapeutic agents.

Enzymatically mediated Gleditsia sinensis galactomannan based hydrogel inspired by wound healing process

The self-healing property based on metal-ligand physical coordination is particularly interesting in bio-hydrogel science due to its allowance for multiple local healing events to process. As the most abundant renewable green resource in nature, Gleditsia sinensis galactomannan has great potential as a starting material for functional materials. In this study, the biocompatible Gleditsia sinensis galactomannan and cellulose were firstly chemically modified and then taken as the main constituent for constructing the metal-ligand coordination through an enzyme-regulated strategy. The hydrogel could quickly gelatinize in the surrounding environment, corresponding to the violent exothermic phenomenon, and exhibit extraordinary self-healing behavior. The molecular dynamics simulation of the hydrogel confirmed the more stable coordinated configuration from Fe(III)-chelates than Fe(II)-chelates. The morphology, mechanical property, antibacterial, and cytotoxicity of the prepared hydrogel were also studied. Our results indicated that galactomannan hydrogel based on the metal-ligand networks could balance the kinetic stability and intrinsic healability through the enzyme-induced route, which provide a new perspective in the field of biomaterial applications.

Guar gum-based nanoformulations: Implications for improving drug delivery

Poorly soluble drugs are reported to easily degrade in the gastrointestinal tract and contribute in limiting the effect of drug to its targeted site. Oral administration of drug is one of the prominent ways to deliver a drug, although, it experiences barriers like acidic pH, presence of microflora and enzymes in the gastrointestinal tract. Collectively all of these participate in the degradation of drug before it reaches its target site and thus, they impede the sustained effect of drug. A quest of choosing a polymer with good stability profile and releasing the drug to its targeted site is always been a challenge for the scientists worldwide. Many polymers have been reported to prevent the degradation of drug and one such naturally occurring biocompatible polymer is guar gum. Guar gum-based nanoformulations have been extensively used in past decades to achieve controlled drug release which defines its importance. The coating of guar gum over the drug improves the bioavailability of the drug and thus helps in minimizing the risk of drug degradation. This review intends to highlight the beneficial role of guar gum-based nanoformulations to improve drug delivery by ameliorating the bioavailibility.

Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating

In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

Biopolymer: A Sustainable Material for Food and Medical Applications

Biopolymers are a leading class of functional material suitable for high-value applications and are of great interest to researchers and professionals across various disciplines. Interdisciplinary research is important to understand the basic and applied aspects of biopolymers to address several complex problems associated with good health and well-being. To reduce the environmental impact and dependence on fossil fuels, a lot of effort has gone into replacing synthetic polymers with biodegradable materials, especially those derived from natural resources. In this regard, many types of natural or biopolymers have been developed to meet the needs of ever-expanding applications. These biopolymers are currently used in food applications and are expanding their use in the pharmaceutical and medical industries due to their unique properties. This review focuses on the various uses of biopolymers in the food and medical industry and provides a future outlook for the biopolymer industry.

Production of manno-oligosaccharide from Gleditsia microphylla galactomannan using acetic acid and ferrous chloride

A novel and efficient method for manno-oligosaccharides (MOS) production has been proposed by utilizing Gleditsia microphylla galactomannan as the starting material. This co-operative hydrolysis using ferrous chloride (Fe²⁺) and acetic acid (HAc) effectively improved the MOS yield and meanwhile decreased the amount of monosaccharide and the 5-hydroxymethyl-furfural (HMF). The highest yields under the optimum conditions were 46.7% by HAc hydrolysis (5 M HAc at 130 °C for 120 min); 37.3% by Fe²⁺ hydrolysis (0.1 M Fe²⁺ at 150 °C for 120 min); and 51.4% by co-operative hydrolysis (2 M HAc, 0.05 M Fe²⁺ at 160 °C for 10 min). From the changes in the value of M/G (mannose/galactose) ratios, it was deduced that Fe²⁺ predominantly cleaves the main chain, and HAc assists in the breakage of the side chain, thus resulting in the high-efficient co-operative hydrolysis for the production of MOS.

Prebiotic mannooligosaccharides: Synthesis, characterization and bioactive properties

Functional oligosaccharides are non-digestible food ingredients that confer numerous health benefits. Among these, mannooligosaccharides (MOS) are emerging prebiotics that have characteristic potential bio-active properties. Microbial mannanases can be used to break down mannan rich agro-residues to yield MOS. Various applications of MOS as health promoting functional food ingredient may open up newer opportunities in food and feed industry. Enzymatic hydrolysis is the widely preferred method over chemical hydrolysis for MOS production. Presently, commercial MOS is being derived from yeast cell wall mannan and is widely used as prebiotic in feed supplements for poultry and aquaculture. Apart from stimulating the growth of probiotic microflora, MOS impart anticancer and immunomodulatory effects by inducing different gene markers in colon cells. This review summarizes recent developments and future prospects of enzymatic synthesis of MOS from various mannans, their structural characteristics and their potential health benefits.

Functional, thermal and rheological behavior of fenugreek (Trigonella foenum-graecum L.) gums from different cultivars: A comparative study

Fenugreek gum (FG) was isolated from six different Indian fenugreek cultivars and studied for their functional, structural, thermal and rheological attributes. The highest yield (13.5%) was observed for cultivar RMT-365. All galactomannans depicted good water and oil holding capacities ranging from 2009 ± 5.5 to 2099.9 ± 2.5% and 523.5 ± 3.5 to 553.0 ± 2.0%, respectively. DSC thermograms of FG revealed the presence of one endothermic and one exothermic peak. For endothermic transition of gums from different cultivars, enthalpy change (Δ H^a) ranged from 234.2 to 351.8 J/g while for exothermic transition, Δ H^a values ranged from 72.0 to 102.1 J/g, much lower as compared with endothermic peak. The effect of variable shear rate on viscosity of 1% FG solutions showed their shear thinning behaviors for all the cultivars, whereby the viscosity decreased with increasing shear rate. Frequency sweep tests indicated typical viscoelastic fluid behavior for all the gum solutions. Increase in the magnitude of G' and G″ of FG solutions was observed with an increase in frequency. A detailed understanding of different chemical, functional and thermal properties of FG could surely enlarge the radius of its application and eventually aid in its utilization in different food, pharma and cosmetic products.

Production and purification of mannan oligosaccharide with epithelial tight junction enhancing activity

Background

Mannanan oligosaccharide (MOS) is well-known as effective supplement food for livestock to increase their nutrients absorption and health status, but the structure and identification of bioactive MOS remain unclear. In this study, MOS production was accomplished, using enzymatic hydrolysis of pretreated coconut meal substrate with recombinant mannanase.

Methods

The mannanase gene was cloned from Bacillus subtilis cAE24, then expressed in BL21. Purified Mannanase exhibit stability over a wide range of pH and temperature from pH 6-8 and 4 °C to 70 °C, respectively. SEM analysis revealed that sonication could change the surface characteristic of copra meal, which gave better MOS yield, compared to untreated substrates. The separation and purification of each MOS were achieved using Biogel-P2 column chromatography. Determination of biological active MOS species was also investigated. T84 cells were cultured and treated with each of the purified MOS species to determine their tight junction enhancing activity.

Results

Scanning electron microscope imaging showed that pretreatment using sonication could disrupt the surface of copra meal better than grinding alone, which can improve the production of MOS. Pentamer of MOS (M5) significantly increased tight junction integration of T84 cells measured with TEER (p < 0.0001).

Lignocellulose derived functional oligosaccharides: production, properties, and health benefits

Lignocellulosic biomass (LB) is the renewable feedstock for the production of fuel/energy, feed/food, chemicals, and materials. LB could also be the versatile source of the functional oligosaccharides, which are non-digestible food ingredients having numerous applications in food, cosmetics, pharmaceutical industries, and others. The burgeoning functional food demand is expected to be more than US$440 billion in 2022. Because of higher stability at low pH and high temperature, oligosaccharides stimulate the growth of prebiotic bifidobacteria and lactic acid bacteria. Xylooligosaccharides (XOS) are major constituents of oligosaccharides consisting of 2-7 xylose monomeric units linked via β-(1,4)-linkages. XOS can be obtained from various agro-residues by thermochemical pretreatment, enzymatic or chemoenzymatic methods. While thermochemical methods are fast, reproducible, enzymatic methods are substrate specific, costly, and produce minimum side products. Enzymatic methods are preferred for the production of food grade and pharmaceutically important oligosaccharides. XOS are potent prebiotics having antioxidant properties and enhance the bio-adsorption of calcium and improving bowel functions, etc. LB can cater to the increasing demand of oligosaccharides because of their foreseeable amount and the advancements in technology to recover oligosaccharides. This paper summarizes the methods for oligosaccharides production from LB, classification, and benefits of oligosaccharides on human health.

Chloroplast Genome Sequence of Clusterbean (Cyamopsis tetragonoloba L.): Genome Structure and Comparative Analysis

Clusterbean (Cyamopsis tetragonoloba L.), also known as guar, belongs to the family Leguminosae, and is an annual herbaceous legume. Guar is the main source of galactomannan for gas mining industries. In the present study, the draft chloroplast genome of clusterbean was generated and compared to some of the previously reported legume chloroplast genomes. The chloroplast genome of clusterbean is 152,530 bp in length, with a quadripartite structure consisting of large single copy (LSC) and small single copy (SSC) of 83,025 bp and 17,879 bp in size, respectively, and a pair of inverted repeats (IRs) of 25,790 bp in size. The chloroplast genome contains 114 unique genes, which includes 78 protein coding genes, 30 tRNAs, 4 rRNAs genes, and 2 pseudogenes. It also harbors a 50 kb inversion, typical of the Leguminosae family. The IR region of the clusterbean chloroplast genome has undergone an expansion, and hence, the whole rps19 gene is included in the IR, as compared to other legume plastid genomes. A total of 220 simple sequence repeats (SSRs) were detected in the clusterbean plastid genome. The analysis of the clusterbean plastid genome will provide useful insights for evolutionary, molecular and genetic engineering studies.

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

Guar gum as a promising starting material for diverse applications: A review

Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides.

Safety Assessment of Galactomannans as Used in Cosmetics

The Cosmetic Ingredient Review Expert Panel (Panel) reviewed the safety of 16 galactomannans as used in cosmetics. These ingredients are legume polysaccharides that function mostly as hair/skin-conditioning agents and viscosity-increasing agents in cosmetic products. Their substantial molecular sizes suggest that skin penetration of these ingredients would be unlikely. The Panel concluded that these galactomannans are safe in the present practices of use and concentration described in this safety assessment.

A novel strategy to evaluate the quality of traditional Chinese medicine based on the correlation analysis of chemical fingerprint and biological effect

A novel strategy was developed to assess the quality of TCM (traditional Chinese medicine) based on the correlation analysis of the chemical fingerprint and biological effect. Using Rehmanniae glutinosa (RG) to treat the kidney yin deficiency as an example, chemical fingerprints of 27 RG samples were analyzed by liquid chromatography-mass spectrometry (LC-MS), and urinary metabolic profiling of RG treatment of kidney yin deficiency in rats was explored by using LC-MS. A correlation analysis between the chemical fingerprints and efficacy evaluation was developed to identify quality marker components to assess TCM quality. Thirty-four variables in chemical fingerprints were successfully defined to have a close relationship with the efficacy of RG. The validation test with a new RG sample indicated that these efficacy-related components could be used to evaluate the integral quality of RG accurately. Compared with conventional chemical fingerprint methodology, not only is the proposed approach a powerful tool to identify efficacy-related components for the quality evaluation of TCM, but the approach can also be used to predict the therapeutic efficacy of TCMs.

Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: an update for the period 2005-2006

This review is the fourth update of the original review, published in 1999, on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2006. The review covers fundamental studies, fragmentation of carbohydrate ions, method developments, and applications of the technique to the analysis of different types of carbohydrate. Specific compound classes that are covered include carbohydrate polymers from plants, N- and O-linked glycans from glycoproteins, glycated proteins, glycolipids from bacteria, glycosides, and various other natural products. There is a short section on the use of MALDI-TOF mass spectrometry for the study of enzymes involved in glycan processing, a section on industrial processes, particularly the development of biopharmaceuticals and a section on the use of MALDI-MS to monitor products of chemical synthesis of carbohydrates. Large carbohydrate-protein complexes and glycodendrimers are highlighted in this final section.

Investigation on influencing factors of 5-HMF content in Schisandra

In order to investigate the influencing factors of 5-hydroxymethyl-2-furaldehyde (5-HMF) content in Schisandra, confirm the theory of 5-HMF deriving mainly from Schisandra processing course, and give some suggestions about the Schisandra processing method, the 5-HMF contents in decoctions of Schisandra under different heating temperature, decocting time, soaking time, processing methods and treatment with different solvents before decocting the Schisandra were measured by RP-HPLC method. The results showed that there is great difference of 5-HMF level in decoctions from differently processed Schisandra and unprocessed Schisandra; decocting time of 60 min has some effects on 5-HMF level in decoctions and there is certain quantity 5-HMF in processed Schisandra itself and very little 5-HMF in unprocessed Schisandra. Heating time, heating temperature and treating solvents all have effect on 5-HMF level in decoction of Schisandra. 5-HMF in Schisandra was mainly from processing course. Both long heating time and high heating temperature can increase 5-HMF level in Schisandra. The production of 5-HMF in Schisandra may have some relationships with some polar components, which can dissolve in water, ethanol and acetone, especially in ethanol. To control processing temperature, processing time and treatment with some solvent is very important for controlling 5-HMF level in Schisandra.