Xanthan: enzymatic degradation and novel perspectives of applications

The extracellular heteropolysaccharide xanthan, synthesized by bacteria of the genus Xanthomonas, is widely used as a thickening and stabilizing agent across the food, cosmetic, and pharmaceutical sectors. Expanding the scope of its application, current efforts target the use of xanthan to develop innovative functional materials and products, such as edible films, eco-friendly oil surfactants, and biocompatible composites for tissue engineering. Xanthan-derived oligosaccharides are useful as nutritional supplements and plant defense elicitors. Development and processing of such new functional materials and products often necessitate tuning of xanthan properties through targeted structural modification. This task can be effectively carried out with the help of xanthan-specific enzymes. However, the complex molecular structure and intricate conformational behavior of xanthan create problems with its enzymatic hydrolysis or modification. This review summarizes and analyzes data concerning xanthan-degrading enzymes originating from microorganisms and microbial consortia, with a particular focus on the dependence of enzymatic activity on the structure and conformation of xanthan. Through a comparative study of xanthan-degrading pathways found within various bacterial classes, different microbial enzyme systems for xanthan utilization have been identified. The characterization of these new enzymes opens new perspectives for modifying xanthan structure and developing innovative xanthan-based applications. KEY POINTS: • The structure and conformation of xanthan affect enzymatic degradation. • Microorganisms use diverse multienzyme systems for xanthan degradation. • Xanthan-specific enzymes can be used to develop xanthan variants for novel applications.

Oleosome interfacial engineering to enhance their functionality in foods

This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to -20 mV at pH 4.0 for xanthan and to -28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.

Unleashing the potential of xanthan: a comprehensive exploration of biosynthesis, production, and diverse applications

Employing aerobic fermentation, Gram-negative bacteria belonging to the genus Xanthomonas produce the high molecular weight natural heteropolysaccharide known as xanthan. It has various amounts of O-acetyl and pyruvyl residues together with D-glucosyl, D-mannosyl, and D-glucuronyl acid residues in a molar ratio of 2:2:1. The unique structure of xanthan allowed its various applications in a wide range of industries such as the food industry, pharmacology, cosmetics and enhanced oil recovery primarily in petroleum. The cultivation medium used in the manufacture of this biopolymer is critical. Many attempts have been undertaken to generate xanthan gum from agro-based and food industry wastes since producing xanthan gum from synthetic media is expensive. Optimal composition and processing parameters must also be considered to achieve an economically viable manufacturing process. There have been several attempts to adjust the nutrient content and feeding method, temperature, pH, agitation and the use of antifoam in xanthan fermentations. Various modifications in technological approaches have been applied to enhance its physicochemical properties which showed significant improvement in the area studied. This review describes the biosynthesis production of xanthan with an emphasis on the importance of the upstream processes involving medium, processing parameters, and other factors that significantly contributed to the final application of this precious polysaccharide.

Oleosome interfacial engineering to enhance their functionality in foods

This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to -20 mV at pH 4.0 for xanthan and to -28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.

Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM) and rheology. SSL was more efficiently adsorbed on the oil-water interface than xanthan. Interestingly, the honeycomb structure was formed in emulsion gels, which firmly immobilized oil droplets. Furthermore, electrostatic repulsion and hydrophobic interactions between xanthan and SSL facilitated the efficient bonding at interface and in bulk. Both linear and nonlinear rheology strongly supported the fact that the interactions between xanthan and SSL enhanced gel-like viscoelastic structure of emulsion gels. This structure endows excellent stability of emulsion gels under high temperature storage, sealed conditions and pH change.

Semi-IPN ionogel based on poly (ionic liquids)/xanthan gum for highly sensitive pressure sensor

In this paper, a novel ionogel with semi-interpenetrating poly (ionic liquids)/xanthan gum (PIL/XG) polymer network (semi-IPN) was prepared by using a simple one-pot method. The structure and the pressure sensing performance have been systematically investigated. It was found that introducing a low content (0.3-3.1 wt%) of XG significantly promoted the mechanical performance of ionogels with little effect on the ionic conductivity. The optimized PIL/XG containing 2.2 wt% XG exhibited high compression strength (761.0 kPa) and ionic conductivity (0.63 S/m at 25 °C). Such ionogels showed a liner response (0-100 kPa) and high sensitivity value of 6.86 kPa^-1 in a capacitive mode. Meanwhile, as a resistive sensor, PIL/XG exhibited a wide response range to dynamic pressure ranges with stable repeatability. Furthermore, this ionogel exhibited excellent bactericidal properties against both gram-positive bacteria and gram-negative bacteria. This research provides a potential approach for developing ionogels based on semi-IPN with pressure-sensitive and anti-bacterial properties.

Xanthan and alginate-matrix used as transdermal delivery carrier for piroxicam and ketoconazole

This study presents new drug delivery systems based on xanthan, unmodified or modified by esterification with oleic acid, and alginate for controlled release of bioactive substances with anti-inflammatory (piroxicam) and antifungal properties (ketoconazole). The mechanical properties of the developed drug carriers showed that their compressive strength was affected by the encapsulation of the bioactive principles. When ketoconazole was added into the xanthan/alginate matrix, an increment in the mechanical strength was recorded (66.68% compression). The release of the active principles from the materials was best described by the Korsmeyer-Peppas model, with non-Fickian or Fickian diffusion (the values of the exponent of release are between 0.29 and 0.75), depending on the composition of the polymeric matrix. The release rate constant presents smaller values for the materials based on chemically modified xanthan (between 0.89 and 20.11) as compared with materials based on the unmodified form (between 4.27 and 25.00). All materials were characterized by Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM). The designed systems prove to have antimicrobial and anti-inflammatory activity. The findings make prone these biomaterials for the manufacture of transdermal drug delivery systems.

Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity

Water in water emulsions were prepared by mixing aqueous solutions of dextran and poly(ethylene oxide) at three volume fractions. The xanthan was added to the emulsions up to 0.5 wt%. The stability of the emulsions was probed by measuring the time dependence of the transmission profiles at different centrifugal forces. At lower concentrations, xanthan partitioned to the dextran phase and strong shear-thinning was observed at higher concentrations. At lower concentrations, destabilization was caused by a combination of coalescence and creaming or sedimentation. Above 0.1 wt%, xanthan strongly increased the viscosity of the emulsions and stabilized them under gravity for at least one week. The time evolution of the emulsion microstructure was observed using confocal scanning laser microscopy. The effect of shear on the microstructure was investigated using a specific rheo-optical device. It showed the formation of thin strands that broke up into small drops after stopping the flow.

Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel

The purpose of this study was to evaluate the controlled-release properties of nutrients from coconut water-based hydrogel. Hydrogels were prepared at varying proportions of gellan and xanthan gums such that the total weight of the gelling agents for all 11 formulations was 1% (w/w) in coconut water. The formulation of the hydrogel was selected using gravimetric analysis by evaluating the dissolution weight of the hydrogel in simulated gastric fluid and simulated intestinal fluid. Interestingly, hydrogel with 0.7% gellan gum and 0.3% xanthan gum showed the most tolerance towards simulated gastric and intestinal fluids over a 1-h period. The in-vitro release study was performed in simulated gastric fluid and followed by simulated intestinal fluid for about 2 h. The trend of release profile showed that the hydrogel had the ability to sustain the nutrients release over a period of 1 h. After 75 min, the release trend was static indicated the nutrients was released from the hydrogel. In conclusion, a coconut water-based hydrogel formulated with 0.7% of gellan and 0.3% of xanthan gum has demonstrated its controlled-release property as evidenced by its effectiveness in the sustained release of nutrients over a period of 1 h.

Xanthan-gelatin and xanthan-gelatin-keratin wound dressings for local delivery of Vitamin C

Recently, functional dressings that can protect the wound area from dehydration and bacterial infection and support healing have gained importance in place of passive dressings. This study aimed to develop temporary and regenerative xanthan/gelatin (XGH) and keratin/xanthan/gelatin hydrogels (KXGHs) that have high absorption capacity and applicability as a wound dressing that can provide local delivery of Vitamin C (VC). Firstly, xanthan/gelatin hydrogels were produced by crosslinking with different glycerol concentrations and characterized to determine the hydrogel composition. According to their weight ratios, xanthan, gelatin, and glycerol hydrogels are named. If their weight ratio is 1:1:2 (w/w/w), the group name is selected as X1:GEL1:GLY2. X1:GEL1:GLY2 hydrogel was selected for biocompatibility, mechanical property, water vapor transmission rate (WVTR), and porosity. The addition of keratin to X1:GEL1:GLY2 improved L929 fibroblasts viability and increased protein release. Water vapor transmission of XGHs and KXGHs was between 3059.09 ± 126 and 4523 ± 133 g m^-2 d^-1; therefore, they can be suitable for granulating, low to moderate exudate wounds. XGH and KXGHs loaded with VC had higher water uptake, making it more convenient for exudate wounds. VC was released for 100 h, and VC containing XGHs and KXGHs increased the collagen synthesis of L929 fibroblasts. All of the hydrogels (XGH, KXGH, and VC-KXGHs) inhibited the bacteria transmission. In conclusion, our results suggest that VC-XGH and VC-KXGH can be candidates for temporary wound dressing materials for skin wounds.

Semi-continuous production of xanthan in biofilm reactor using Xanthomonas campestris

Semi-continuous production of xanthan gum using self-immobilized Xanthomonas campestris cells in biofilm reactors was studied. Fermentation was carried out using two different designs of biofilm reactor equipped with a) stainless-steel support (SSS) and b) polyethylene support (PES). Fermentation was performed in three cycles with refreshing the media at the beginning of each: cycle 1, 0-27 h; cycle 2, 27-54 h; and cycle 3, 54-78.5 h. Results showed that the glucose consumption and the pH reduction in the PES biofilm reactor was faster compared to the SSS biofilm reactor. Scanning electron microscopy showed that the SSS was capable to immobilize more cells during the growth of X. campestris. The maximum concentration of xanthan gum in the SSS biofilm reactor obtained after 27 h (3.47 ± 0.71 g/L), while the maximum concentration of xanthan in the PES biofilm reactor obtained after 78.5 h (3.21 ± 0.68 g/L). Thermal stability analysis of xanthan using differential scanning calorimetry showed the presence of two fractures attributed to dehydration and degradation of polymer. The thermogram represented both endothermal and exothermal behaviour of xanthan polymer. Furthermore, the functional groups and molecular structure of the xanthan produced in this study was evaluated using Fourier transform infrared spectrometry and also proton nuclear magnetic resonance. in addition, the surface tension of (0.2 %, w/v) xanthan gum solution was in a range of 52.16-56.5 mN/m. Rheological analysis of xanthan showed that the G' values were higher than the G″ in all frequencies demonstrating a relatively high elasticity of the produced xanthan gum.

Molecular engineering of thixotropic, sprayable fluids with yield stress using associating polysaccharides

HYPOTHESIS

Molecular engineering facilitates the development of a complex fluid with contradictory requirements of yield stress and sprayability, while minimizing the amount of structuring material (<0.05 wt%). This unique system can be achieved by a biopolymer hydrogel with tunable inter- and intra-molecular interactions for microstructural robustness and molecular extensibility by the variation of chemical conformations that microstructure breaks up under shear followed by a low molecularly extensible response.

EXPERIMENTS

Blends of xanthan and konjac glucomannan containing 99.95 wt% water are demonstrated to satisfy these contradictory requirements and formulated as a function of KCl concentrations. A systematic study was performed using shear and extensional rheology and compared to a reference solution of polyethylene oxide (PEO), a well-known, Boger fluid, highlights the role of molecular elasticity in controlling critical rheological properties. Static light scattering (SLS) and simultaneous rheology and small-angle neutron scattering (RheoSANS) are also used to elucidate the equilibrium structure and flow dynamics.

FINDINGS

The blends exhibit a lower yield stress and extensional resistance with added KCl, which leads to good spray characteristics in contrast to strain-hardening PEO. The results suggest that the inter-molecular attractions between the two gums leading to network formation with appropriate stiffness, that break up readily under shear, and low molecular elasticity are critical molecular design parameters necessary to achieve sprayable, yields stress fluids.

Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate

Lutein is a hydrophobic carotenoid with diverse bioactivities. For encapsulating the molecule in a novel method, we prepared two emulsions from xanthan and propylene glycol alginate at the ratios of 3:7 and 4:6. The instability index and particle size of the emulsions were determined using a stability analyzer and laser particle size analyzer. The influence of crystallization on the emulsions was observed under a polarizing microscope. The effects of centrifugal force and storage on the lutein emulsions were analyzed by measuring the changes in absorbance. The results showed that the emulsion fabricated by xanthan and propylene glycol alginate at the ratio of 4:6 was highly stable, and crystals were dispersed when xanthan and propylene glycol alginate existed. These results revealed that the hydrophobicity and absorption kinetics of emulsifiers would determine the stability of emulsion when the viscosity of emulsifiers reached a certain value, and the stability of emulsions would affect the stability of lutein in the emulsions.

Saponin foam for soil remediation: On the use of polymer or solid particles to enhance foam resistance against oil

Foams can be used to remediate aquifer pollution due to industrial leaks. However, when in contact with oily pollutants, foams may collapse and thus have a very limited life-time. A suitable formulation of biodegradable foam that resists oil contact is therefore needed. Hence, the ability of xanthan polymer and silica colloidal particles to stabilise foam against oil was investigated. Their performance in terms of stabilisation was evaluated via foam generation experiments in columns of porous medium, conducted with and without oil. The results show that the addition of xanthan polymer led to an increase in the viscosity of the solution, which thwarted the formation of foam. It did not improve the resistance of foam to oil, but increased altogether the resistance factor up to more than twice the original value. Concerning silica particles, it was demonstrated that they both noticeably increased resistance factor and moderately stabilised foam against oil by 20% at optimum concentration. As such, this study presents a new way to reinforce foam against oil for soil remediation issues.

Performance of polymer-enhanced KMnO4 delivery for remediation of TCE contaminated heterogeneous aquifer: A bench-scale visualization

The uniform migration of remedial amendments in an aquifer was negatively influenced by medium heterogeneity and the density effect of amendment. This study sought to use a polymer (xanthan) to enhance the uniformity of amendment distribution in contamination zones. Visible tank experiments were conducted to investigate the feasibility and performance of xanthan-enhanced KMnO₄ delivery in the simulated aquifer. The results showed that the addition of xanthan improved fluid movement into the lower-permeability stratum, so the overall sweeping efficiency was remarkably increased compared to the fluid control test without polymer using. In two layered aquifer systems, the smaller the thickness of the low-permeability layer is, or the greater the permeability contrast between layers is, the more obvious the enhancement of the uniform distribution of remedial fluid by xanthan. The sinking of KMnO₄ solution in medium and coarse sand aquifers was obvious, and the effect of KMnO₄ concentration and aquifer medium size on the density effect was evaluated. The fluid viscosity increase caused by xanthan addition could stabilize the displacement front and reduce the density effect. Xanthan-KMnO₄ applications were more effective at penetrating finer-grained lenses and played a more obvious role in TCE oxidation removal.

Macromolecular acidic coating increases shelf life by inhibition of bacterial growth

The sensitivity of microorganisms to low pH can be utilized in food protection by preparing coatings based on macromolecular acids. Due to limited diffusivity of macromolecules low pH occurs primarily at the surface, while the interior parts of the food remain unaffected. This principle is demonstrated using food approved alginic acid in various types of coatings (aqueous, emulsions, dispersions, dry coating) on a wide range of foods including meat, fish, chicken, shrimp and boiled rice. Significant delay or inhibition of the natural flora is generally demonstrated, particularly when exposed to 'temperature abuse'. Specifically, we show that the coatings reduce or inhibit regrowth of pathogens (Bacillus cereus, B. weihenstephanensis, Listeria monocytogenes serotype 1 and Staphylococcus aureus). In special cases like boiled rice, alginic acid may largely replace acetic acid for acidification and preservation, as demonstrated studying regrowth of added spores of B. cereus. Most formulations allow easy removal prior to further processing (cooking, frying). Temporary side effects such as 'acid cooking' obtained for high acid concentrations on sensitive surfaces (e.g. salmon) disappear during processing, recovering the normal taste and texture. The coating is hence suitable for a large variety of foods.

Process model economics of xanthan production from confectionery industry wastewaters

In this research a process and cost model for a xanthan production facility was developed using process simulation software (SuperPro Designer^®). This work represents a novelty in the field for two reasons. One is that xanthan gum has been produced from several wastes but never from wastewaters from confectionery industries. The other more important is that the aforementioned software, which in intended exclusively for bioprocesses, is used for generating a base case, i.e. starting point for transferring the technology to industrial scales. Previously acquired experimental knowledge about using confectionery wastewaters from five different factories as substitutes for commercially used cultivation medium have been incorporated into the process model in order to obtain an economic viability of implementing such substrates. A lower initial sugar content in the medium based on wastewater (28.41 g/L) compared to the synthetic medium (30.00 g/L) gave a lower xanthan content at the end of cultivation (23.98 and 26.27 g/L, respectively). Although this resulted in somewhat poorer economic parameters, they were still in the range of being an investment of interest. Also the possibility of utilizing a cheap resource (waste) and reducing pollution that would result from its disposal has a positive effect on the environment.

A diffusing wave spectroscopy study of pharmaceutical emulsions for physical stability assessment

Emulsions are broadly used in pharmaceutics either as intermediate products or as final dosage forms. Such disperse systems are only kinetically stabilized and therefore early detection of physical instability is highly desirable. This work employed diffusing wave spectroscopy (DWS) to study a series of model emulsions that were categorized, based on their composition, as either "simple" or "complex". DWS data were compared with results of droplet size imaging, apparent viscosity obtained by microfluidics, and near-infrared (NIR) analytical centrifugation. A mathematical model of the droplet mean square displacement (MSD) was modified by us regarding improved fitting of experimental data. Although the emulsions showed different types of instability like creaming and sedimentation, a good rank correlation was found between the DWS parameters and results from the comparative stability methods. Our findings indicate that DWS provides a highly attractive method for stability analysis of pharmaceutical emulsions because it requires only low sample volumes, is rapid and non-invasive. The proposed data modeling provides the means for a better understanding of emulsion microstructure that in turn will help designing quality into pharmaceutical dispersions.

Study of the formation of soluble complexes of sodium caseinate and xanthan in solution

The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.

Co-administration of a konjac-based fibre blend and American ginseng (Panax quinquefolius L.) on glycaemic control and serum lipids in type 2 diabetes: a randomized controlled, cross-over clinical trial

PURPOSE

Use of polypharmacy in the treatment of diabetes is the norm; nonetheless, optimal control is often not achieved. Konjac-glucomannan-based fibre blend (KGB) and American ginseng (AG) have individually been shown to improve glycaemia and CVD risk factors in type 2 diabetes. The aim of this study was to determine whether co-administration of KGB and AG could improve diabetes control beyond conventional treatment.

METHOD

Thirty-nine participants with type 2 diabetes (6.5 > A1c < 8.4%) were enrolled between January 2002 and May 2003 at the Risk Factor Modification Centre at St Michaels Hospital in a randomized, placebo-controlled, crossover trial with each intervention lasting 12-weeks. Medications, diet and lifestyle were kept constant. Interventions consisted of 6 g of fibre from KGB together with 3 g of AG (KGB and AG) or wheat bran-based, fibre-matched control. Primary endpoint was the difference in HbA1c levels at week 12.

RESULTS

Thirty participants (18M:12F; age: 64 ± 7 years; BMI: 28 ± 5 kg/m²; HbA1c: 7.0 ± 1.0%) completed the study, and consumed 5.5 and 4.9 g/day of fibre from KGB and wheat bran control, respectively, and 2.7 g/day of AG. At week 12, HbA1c levels were 0.31% lower on the KGB and AG compared to control (p = 0.011). Mean (±SEM) plasma lipids decreased on the KGB and AG vs control by 8.3 ± 3.1% in LDL-C (p = 0.002), 7.5 ± 2.4% in non-HDL-C (p = 0.013), 5.7 ± 1.9% in total-C (p = 0.012), 4.1 ± 2.1% in total-C:HDL-C ratio (p = 0.042), 9.0 ± 2.3% in ApoB (p = 0.0005) and 14.6 ± 4.2% in ApoB:ApoA1 ratio (p = 0.049).

CONCLUSIONS

Co-administration of KGB and AG increases the effectiveness of conventional therapy through a moderate but clinically meaningful reduction in HbA1c and lipid concentrations over 12 weeks in patients with type 2 diabetes.

CLINICAL TRIALS REGISTRATION

NCT02806349 ( https://clinicaltrials.gov/ ).

Hybrid magnetic scaffolds: The role of scaffolds charge on the cell proliferation and Ca2+ ions permeation

Magnetic scaffolds with different charge densities were prepared using magnetic nanoparticles (MNP) and xanthan gum (XG), a negatively charged polysaccharide, or hydroxypropyl methylcellulose (HPMC), an uncharged cellulose ether. XG chains were crosslinked with citric acid (cit), a triprotic acid, whereas HPMC chains were crosslinked either with cit or with oxalic acid (oxa), a diprotic acid. The scaffolds XG-cit, HPMC-cit and HPMC-oxa were characterized by scanning electron microscopy (SEM), inductively coupled plasma atomic emission spectroscopy (ICP-AES), superconducting quantum interference device (SQUID) magnetometry, contact angle and zeta-potential measurements. In addition, the flux of Ca²⁺ ions through the scaffolds was monitored by using a potentiometric microsensor. The adhesion and proliferation of murine fibroblasts (NIH/3T3) on XG-cit, XG-cit-MNP, HPMC-cit, HPMC-cit-MNP, HPMC-oxa and HPMC-oxa-MNP were evaluated by MTT assay. The magnetic scaffolds presented low coercivity (<25Oe). The surface energy values determined for all scaffolds were similar, ranging from 43mJm^-2 to 46mJm^-2. However, the polar component decreased after MNP incorporation and the dispersive component of surface energy increased in average 1mJm^-2 after MNP incorporation. The permeation of Ca²⁺ ions through XG-cit-MNP was significantly higher in comparison with that on XG-cit and HPMC-cit scaffolds, but through HPMC-cit-MNP, HPMC-oxa and HPMC-oxa-MNP scaffolds it was negligible within the timescale of the experiment. The adhesion and proliferation of fibroblasts on the scaffolds followed the trend: XG-cit-MNP>XG-cit>HPMC-cit, HPMC-cit-MNP, HPMC-oxa, HPMC-oxa-MNP. A model was proposed to explain the cell behavior stimulated by the scaffold charge, MNP and Ca²⁺ ions permeation.

Modified xanthan gum for buccal delivery-A promising approach in treating sialorrhea

AIM

The aim of this study was to modify xanthan, a well-known gelling agent, in order to treat sialorrhea, which increases salivary flow due to an excessive stimulus of the salivary reflex.

METHODS

Chemical modification occurs by covalent attachment of l-cysteine (SH) to the polymeric backbone of xanthan (X) via amide bond formation. Safety considerations, water uptake capacity, and erosion were evaluated. Furthermore, mucoadhesiveness on buccal mucosa and vapor uptake studies were performed. In vitro/in vivo correlation of reduce of salivary flow was conducted and drug release of embedded tannin was determined.

RESULTS

Safety investigations ensured modified X-SH being safe to use. X-SH exposed 1.5-x higher water uptake capacity in comparison to unmodified xanthan. Then, stability of X-SH augmented 5.5-fold in the case of matrix erosion studies. Reduction of salivary flow could be obtained 1.6-fold improved in case of X-SH compared to X. Furthermore, tannin was 1.8-fold controlled released in comparison to unmodified xanthan.

CONCLUSION

Taking these findings into consideration, chemical modified xanthan emerged with its distinctive properties as a promising approach in treating sialorrhea.

Optimization low-fat and low cholesterol mayonnaise production by central composite design

In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

Comparative analysis of different xanthan samples by atomic force microscopy

The polysaccharide xanthan which is produced by the γ-proteobacterium Xanthomonas campestris is used as a food thickening agent and rheologic modifier in numerous food, cosmetics and technical applications. Its great commercial importance stimulated biotechnological approaches to optimize the xanthan production. By targeted genetic modification the metabolism of Xanthomonas can be modified in such a way that the xanthan production efficiency and/or the shear-thickening potency is optimized. Using atomic force microscopy (AFM) the secondary structure of single xanthan polymers produced by the wild type Xanthomonas campestris B100 and several genetically modified variations were analyzed. We found a wide variation of characteristic differences between xanthan molecules produced by different strains. The structures ranged from single-stranded coiled polymers to branched xanthan double-strands. These results can help to get a better understanding of the polymerization- and secretion-machinery that are relevant for xanthan synthesis. Furthermore, we demonstrate that the xanthan secondary structure strongly correlates with its viscosifying properties.

Microencapsulation of palm oil by complex coacervation for application in food systems

This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. Lyophilization resulted in lower carotenoids losses, and higher yield and encapsulation efficiency. In addition, the release profile in both water and gastrointestinal fluid was satisfactory. Prior to their application in food, a greater percentage of carotenoids was released in the fluid that simulates gastrointestinal conditions; however, the compounds were degraded after their release. In this case, the chitosan/pectin microparticles showed the best release profile. After processing, the release was lower and the released compounds were not degraded. Thus, the chitosan/xanthan microparticles showed the best potential for practical application, particularly, in yogurt preparation.

campestris B100

Background

The exopolysaccharide xanthan is a natural product which is extensively used in industry. It is a thickening agent in many fields, from oil recovery to the food sector. Xanthan is produced by the Gram negative bacterium Xanthomonas campestris pv. campestris (Xcc). We analyzed the lipopolysaccharide (LPS) of three mutant strains of the Xcc wild type B100 to distinguish if the xanthan production can be increased when LPS biosynthesis is affected.

Results

The Xcc B100 O-antigen (OA) is composed of a linear main chain of rhamnose residues with N-acetylfucosamine (FucNAc) side branches at every second rhamnose. It is the major LPS constituent. The O-antigen was missing completely in the mutant strain H21012 (deficient in wxcB), since neither rhamnose nor FucNAc could be detected as part of the LPS by MALDI-TOF-MS, and only a slight amount of rhamnose and no FucNAc was found by GC analysis. The LPS of two other mutants was analyzed, Xcc H28110 (deficient in wxcK) and H20110 (wxcN). In both of them no FucNAc could be detected in the LPS fraction, while the rhamnose moieties were more abundant than in wild type LPS. The measurements were carried out by GC and confirmed by MALDI-TOF-MS analyses that indicated an altered OA in which the branches are missing, while the rhamnan main chain seemed longer than in the wild type. Quantification of xanthan confirmed our hypothesis that a missing OA can lead to an increased production of the extracellular polysaccharide. About 6.3 g xanthan per g biomass were produced by the Xcc mutant H21012 (wxcB), as compared to the wild type production of approximately 5 g xanthan per g biomass. In the two mutant strains with modified OA however, Xcc H28110 (wxcK) and Xcc H20110 (wxcN), the xanthan production of 5.5 g and 5.3 g, respectively, was not significantly increased.

Conclusions

Mutations affecting LPS biosynthesis can be beneficial for the production of the extracellular polysaccharide xanthan. However, only complete inhibition of the OA resulted in increased xanthan production. The inhibition of the FucNAc side branches did not lead to increased production, but provoked a novel LPS phenotype. The data suggests an elongation of the linear rhamnan main chain of the LPS OA in both the Xcc H28110 (wxcK) and Xcc H20110 (wxcN) mutant strains.

Electronic supplementary material

The online version of this article (doi:10.1186/s12866-016-0710-y) contains supplementary material, which is available to authorized users.

Visualisation of xanthan conformation by atomic force microscopy

•

New AFM imaging methodology BlueDrive™ enabling resolution of xanthan’s helix.

•

Visual evidence of the structural composition of xanthan’s helices.

•

Confirmation of the effect of counterion screening on structural ordering.

Direct visual evidence obtained by atomic force microscopy demonstrates that when xanthan is adsorbed from aqueous solution onto the heterogeneously charged substrate mica, its helical conformation is distorted. Following adsorption it requires annealing for several hours to restore its ordered helical state. Once the helix state reforms, the AFM images obtained showed clear resolution of the periodicity with a value of 4.7 nm consistent with the previously predicted models. In addition, the images also reveal evidence that the helix is formed by a double strand, a clarification of an ambiguity of the xanthan ultrastructure that has been outstanding for many years.

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9 % of each component) and XG (0-0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87 %, 0.2 % and 0.93 %, respectively (of 9 % egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.

Biocompatible xanthan/polypyrrole scaffolds for tissue engineering

Polypyrrole (PPy) was electropolymerized in xanthan hydrogels (XCA), resulting in electroactive XCAPPy scaffolds with (15 ± 3) wt.% PPy and (40 ± 10) μm thick. The physicochemical characterization of hybrid XCAPPy scaffolds was performed by means of cyclic voltammetry, swelling tests, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), thermogravimetric analyses (TGA), scanning electron microscopy (SEM), atomic force microscopy (AFM) and tensile tests. XCAPPy swelled~80% less than XCA. FTIR spectra and thermal analyses did not evidence strong interaction between PPy and XCA matrix. XCAPPy presented a porous stratified structure resulting from the arrangement of PPy chains parallel to XCA surface. Under stress XCAPPy presented larger strain than neat XCA probably due to the sliding of planar PPy chains. The adhesion and proliferation of fibroblasts onto XCA and XCAPPy were evaluated in the absence and in the presence of external magnetic field (EMF) of 0.4T, after one day, 7 days, 14 days and 21 days. Fibroblast proliferation was more pronounced onto XCAPPy than onto XCA, due to its higher hydrophobicity and surface roughness. EMF stimulated cell proliferation onto both scaffolds.

and its relation to xanthan production

BACKGROUND AND OBJECTIVE

The genus Xanthomonas is composed of phytopathogenic bacterial species. In addition to causing crops diseases, most of the Xanthomonas species especially Xanthomonas campestris produce xanthan gum via an aerobic fermentation process. Xanthan gum is, an important exopolysaccharide from Xanthomonas campestris, mainly used in the food, petroleum and other industries. the purpose of this study was assessment of relationship between genetic diversity and xanthan production in Xanthomonas spp.

MATERIALS AND METHODS

In this study 15 strains of Xanthomonas spp. which had previously been isolated from soils of vegetable farms, were discriminated from each other using Enterobacterial Repetitive Intergenic Consensus (ERIC) PCR and 16S rDNA sequencing methods. Xanthan production of strains was measured in 250 ml flask. The results of ERIC PCR and xanthan production was compared.

RESULTS

ERIC-PCR patterns not only could differentiate all Xanthomonas campestis from the control i.e. Xanthomonas translucent but also discriminate strains of Xanthomonas to three clusters with 40% similarity based on Jaccard's coefficient. This clustering of the strains was in agreement with other characteristics including xanthan production and biochemical features.

DISCUSSION

The results showed that genomic fingerprinting conferred adequate genetic data for discriminating between strains of the species Xanthomonas campestris. The data indicated a partial relationship between ERIC-PCR patterns and xanthan production by the strains.

CONCLUSION

Further development of experiments may result in making good prediction about xanthan production capability of the Xanthomonas strains on the basis of ERIC-PCR method.

Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

The objective of the work reported in this paper is to determine if saliva addition has an effect on the rheology of xanthan gum solutions. The reasons for the interest was that it has been previously reported that flavour release from high viscosity xanthan thickened foods is not reduced in the same way as foods thickened by other hydrocolloids at comparable viscosities. It was previously postulated that this could be due to an interaction between saliva and xanthan that could change the microstructure and rheology of xanthan solutions. In this work the effect of saliva on the rheology of CMC and xanthan solutions was compared. Solutions of molecularly dissolved xanthan gum and CMC mixed with water or human whole saliva at a ratio of 5:1 showed little impact of the presence of saliva on steady shear or dynamic viscosity for the two hydrocolloids. In filament thinning experiments saliva addition significantly increased filament break-up time for xanthan gum while it had little effect on the break-up time of the CMC filament. Also, filament thinning appeared a lot less even and was not as reproducible in the case of xanthan gum. Addition of CMC and hydroxypropyl methylcellulose (HPMC) to xanthan gum solutions showed a similar increase in break-up time to saliva, but to see this effect the viscosity of the added CMC or HPMC solution had to be very much higher than the viscosity of saliva. The results are discussed in the context of the structure of xanthan gum and the reported extensional rheology of saliva.

•

Shear rheology of xanthan gum and CMC not affected by saliva.

•

Filament break-up time shorter for xanthan than CMC at comparable viscosity.

•

Saliva increases filament break-up time for xanthan but not for CMC.

•

Rigid rod conformation of xanthan promotes interaction with saliva mucin fraction.

Intrinsic viscosity and conformational parameters of xanthan in aqueous solutions: salt addition effect

The intrinsic viscosity and conformational parameters of xanthan in aqueous solutions were investigated at 25°C as a function of salt nature (NaCl and KCl) and concentration (up to 3×10(-1)mol/L). The viscometric parameters were evaluated by applying semi-empirical equations proposed by Rao and Wolf. The results show that the new model proposed by Wolf provides accurate intrinsic viscosity values comparable with those obtained by using traditional methods. The experimental data were modeled with Boltzmann sigmoidal equation. The stiffness parameter, hydrodynamic volume and viscometric expansion factor were determined and discussed. With increasing salt concentration, the hydrodynamic volume and the viscometric expansion factor decrease and the critical overlap concentration increases, reaching limiting values above a given salt concentration. The high Huggins constant values suggest the existence of aggregates for salt concentrations above 5×10(-2) and 3×10(-3)mol/L for NaCl and KCl, respectively. Stiffness parameter was determined by Smidsrød and Haug method as being 5.45×10(-3), indicating a rigid conformation for xanthan macromolecules in solution.

Biophysical characterization of the outer membrane polysaccharide export protein and the polysaccharide co-polymerase protein from Xanthomonas campestris

This study investigated the structural and biophysical characteristics of GumB and GumC, two Xanthomonas campestris membrane proteins that are involved in xanthan biosynthesis. Xanthan is an exopolysaccharide that is thought to be a virulence factor that contributes to bacterial in planta growth. It also is one of the most important industrial biopolymers. The first steps of xanthan biosynthesis are well understood, but the polymerization and export mechanisms remain unclear. For this reason, the key proteins must be characterized to better understand these processes. Here we characterized, by biochemical and biophysical techniques, GumB, the outer membrane polysaccharide export protein, and GumC, the polysaccharide co-polymerase protein of the xanthan biosynthesis system. Our results suggested that recombinant GumB is a tetrameric protein in solution. On the other hand, we observed that both native and recombinant GumC present oligomeric conformation consistent with dimers and higher-order oligomers. The transmembrane segments of GumC are required for GumC expression and/or stability. These initial results provide a starting point for additional studies that will clarify the roles of GumB and GumC in the xanthan polymerization and export processes and further elucidate their functions and mechanisms of action.

Development of press-coated, floating-pulsatile drug delivery of lisinopril

Lisinopril is an angiotensin-converting enzyme (ACE) inhibitor, primarily used for the treatment of hypertension, congestive heart failure, and heart attack. It belongs to BCS class III having a half-life of 12 hrs and 25% bioavailability. The purpose of the present work was to develop a press-coated, floating-pulsatile drug delivery system. The core tablet was formulated using the super-disintegrants crosprovidone and croscarmellose sodium. A press-coated tablet (barrier layer) contained the polymer carrageenan, xanthan gum, HPMC K4M, and HPMC K15M. The buoyant layer was optimized with HPMC K100M, sodium bicarbonate, and citric acid. The tablets were evaluated for physical characteristics, floating lag time, swelling index, FTIR, DSC, and in vitro and in vivo behavior. The 5% superdisintgrant showed good results. The FTIR and DSC study predicted no chemical interactions between the drug and excipients. The formulation containing xanthan gum showed drug retaining abilities, but failed to float. The tablet containing HPMC K15M showed a high swelling index. The lag time for the tablet coated with 200 mg carrageenan was 3±0.1 hrs with 99.99±1.5% drug release; with 140 mg HPMC K4M, the lag time was 3±0.1 hrs with 99.71±1.2% drug release; and with 120 mg HPMC K15M, the lag time was 3±0.2 hrs with 99.98±1.7% drug release. The release mechanism of the tablet followed the Korsmeyer-Peppas equation and a first-order release pattern. Floating and lag time behavior have shown good in vitro and in vivo correlations.

Improving the treatment of non-aqueous phase TCE in low permeability zones with permanganate

Treating dense non-aqueous phase liquids (DNAPLs) embedded in low permeability zones (LPZs) is a particularly challenging issue for injection-based remedial treatments. Our objective was to improve the sweeping efficiency of permanganate (MnO4(-)) into LPZs to treat high concentrations of TCE. This was accomplished by conducting transport experiments that quantified the penetration of various permanganate flooding solutions into a LPZ that was spiked with non-aqueous phase (14)C-TCE. The treatments we evaluated included permanganate paired with: (i) a shear-thinning polymer (xanthan); (ii) stabilization aids that minimized MnO2 rind formation and (iii) a phase-transfer catalyst. In addition, we quantified the ability of these flooding solutions to improve TCE destruction under batch conditions by developing miniature LPZ cylinders that were spiked with (14)C-TCE. Transport experiments showed that MnO4(-) alone was inefficient in penetrating the LPZ and reacting with non-aqueous phase TCE, due to a distinct and large MnO2 rind that inhibited the TCE from further oxidant contact. By including xanthan with MnO4(-), the sweeping efficiency increased (90%) but rind formation was still evident. By including the stabilization aid, sodium hexametaphosphate (SHMP) with xanthan, permanganate penetrated 100% of the LPZ, no rind was observed, and the percentage of TCE oxidized increased. Batch experiments using LPZ cylinders allowed longer contact times between the flooding solutions and the DNAPL and results showed that SHMP+MnO4(-) improved TCE destruction by ∼16% over MnO4(-) alone (56.5% vs. 40.1%). These results support combining permanganate with SHMP or SHMP and xanthan as a means of treating high concentrations of TCE in low permeable zones.

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of the swelling of the particles. The rheology and mixing behaviour with water of the particulate and conventional molecular forms of xanthan were compared with a modified starch. The particulate xanthan products mixed rapidly with water in a similar way to ungelatinised starch, whereas conventional molecular xanthan systems mixed poorly. Using an experienced sensory panel, model tomato products thickened with the three systems were compared at equal shear viscosities. The panel could not discriminate between the tomato flavour of the three products, but found that the xanthan products were perceived as being significantly thicker. These observations were consistent with previous work. Salt perception for both xanthan products was poorer than for the starch thickened systems. A hypothesis to explain why xanthan does not fit into the previously postulated link between mixing and perception is presented.

•

Particulate form of xanthan was made by extrusion, no degradation of biopolymer.

•

Suspension of the particulate form of xanthan mixed well with water.

•

No difference in flavour of soups thickened by starch or two forms of xanthan.

•

No link between the mixing behaviour and flavour perception for xanthan.

•

Suggested that xanthan interacts in a specific way with saliva.

Synthesis and characterization of xanthan-hydroxyapatite nanocomposites for cellular uptake

In this work xanthan-nanohydroxyapatite (XnHAp) and its equivalent strontium substituted (XnHApSr) were synthesized by the precipitation of nanohydroxyapatite in xanthan aqueous solution, characterized and compared to conventional hydroxyapatite particles (HAp). XnHAp and XnHApSr were less crystalline than HAp, as revealed by X-ray diffraction. Xanthan chains enriched the surface of XnHAp and XnHApSr particles, increasing the zeta potential values from -(7±1)mV, determined for HAp, to -(17±3)mV and -(25±3)mV, respectively. This effect led to high colloidal stability of XnHAp and XnHApSr dispersions and acicular particles (140±10)nm long and (8±2)nm wide, as determined by scanning electron microscopy and atomic force microscopy. XnHAp and XnHApSr particles were added to xanthan hydrogels to produce compatible nanocomposites (XCA/XnHAp and XCA/XnHApSr). Dried nanocomposites presented surface energy, Young's modulus and stress at break values comparable to those determined for bare xanthan matrix. Moreover, adding XnHAp or XnHApSr nanoparticles to xanthan hydrogel did not influence its porous morphology, gel content and swelling ratio. XCA/XnHAp and XCA/XnHApSr composites proved to be suitable for osteoblast growth and particularly XCA/XnHapSr composites induced higher alkaline phosphatase activity.

Comparison of xanthans by the relative abundance of its six constituent repeating units

Five xanthans were hydrolyzed to their repeating units using cellulases. Hydrophilic interaction chromatography with online electrospray ionization ion trap mass spectrometry and evaporative light scattering detection was used to analyze the oligomers released. It was concluded that six different pentamer repeating units (RUs) exists within a xanthan sample. The most abundant RU shows acetylation on the inner mannose and pyruvylation on the outer mannose. The second most abundant RU shows acetylation on both the inner and the outer mannose. It becomes clear that more variations in the xanthan structure exist than generally recognized. Comparison of five different xanthan samples revealed that, although the molecular composition of xanthan samples can be exactly the same, the ratio in which the RUs occur can differ significantly. It is, therefore, concluded that xanthan samples should be characterized for both, their molecular composition and the relative abundance of the RUs present.

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.

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.

campestris

Xanthan is a important biopolymer for commercial purpose and it is produced in two stages by Xanthomonas campestris. In the first one, the bacterium is cultivated in the complex medium enriched in nitrogen and the biomass produced is used as inoculum for the next stage in which the gum is produced in another medium. In this work a new medium for the first stage is proposed in place of currently used YM medium. Different formulated growth media were studied and the correspondent biomass produced was analysed as inoculum for the second stage. The inoculum and gum were produced by batch process in shaker at 27°C in pH 6.0 and at 30°C in pH 7.0, respectively. The gum was precipitated with ethanol (3:1 v/v). The dryed biomass and xathan gum produced were determined by drying in oven at 105 and 40°C, respectively. The viscosity of the fermentation broth and 1% gum solution in water were determined in Brookfield viscometer. The formulated medium presented the increase in gum production (30%), broth (136%) and 1% gum solution viscosity (60%) compared to YM, besides the inferior cost. The results showed the importance of the quality of the inoculum from the first stage of the culture which influenced on the gum viscosity in the second stage.