Partially hydrolyzed guar gum as a potential prebiotic source

Mudgil, Deepak; Barak, Sheweta; Patel, Ami; Shah, Nihir

doi:10.1016/j.ijbiomac.2018.01.164

Cited by 66 publications

(29 citation statements)

References 17 publications

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“…Guar gum and its hydrolysates have been attracting much attention because they can be used to treat the constipation ( Yamatoya et al, 1995 ) and lowering the blood glucose ( Tsuda et al, 1998 ), and it is still being studied recently ( Mudgil et al, 2018 ). In this application, the degradation to reduce the molar mass is effective to increase the intake because the viscosity of native guar solution is too high when the concentration is raised.…”

Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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“…Partially hydrolyzed guar gum was prepared via cellulase hydrolysis (0.19mg/g) at 50ºC & 5.6 pH for 4 hours [14]. For enzymatic hydrolysis of guar gum, pH of water was maintained 5.4 via citric acid addition.…”

Section: Preparation Of Partially Hydrolyzed Guar Gummentioning

confidence: 99%

Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

2020

Biointerface Res Appl Chem

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Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weight as compared to guar gum. PHGG was added to sweetened strained yoghurt at four levels i.e. 2.5%, 5.0%, 7.5% & 10% (w/w basis). Control & PHGG fortified sweetened strained yoghurt samples were subjected to textural (firmness, adhesiveness & cohesiveness) and sensory evaluation. Results revealed that PHGG can be utilized for fiber fortification of sweetened strained yoghurt. PHGG fortification in sweetened strained yoghurt decreased the firmness & adhesiveness whereas increased the cohesiveness. Sweetened strained yoghurt fortified with PHGG at 5% level showed overall sensory acceptability equivalent to control sweetened strained yoghurt.

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“…Additionally, guar gum also has prebiotic properties i.e. it acts as a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health 22 . Guar gum has been extensively studied for preparation of tablet coatings to achieve colon specific delivery 23 .…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Celecoxib Entrapped Guar Gum Nanoparticles Targeted for Oral Drug Delivery against Colon Cancer: An In-Vitro Study

Chandel¹,

Uppal²,

Mehta³

et al. 2020

J. Drug Delivery Ther.

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The present study is an attempt to synthesize nanosized guar gum carriers encapsulating celecoxib as the chemopreventive agent for experimental colorectal cancer (CRC). Guar gum nanoparticles without celecoxib (eGGNPs) and celecoxib loaded guar gum nanoparticles (cGGNPs) were prepared by oil-in-water emulsification and in situ polymer crosslinking method. Electron microscopy, zeta potential and fourier transform infrared spectra analysis was used to affirm the size, stability and morphology of the nanoparticles. In-vitro drug release was investigated using dialysis method. Further, the effect of nanoparticles (eGGNPs & cGGNPs) was evaluated on Caco 2 colon cancer cell lines. Spherical guar gum nanoparticles were obtained in the size range of 200±6nm with zeta potential of -32.1mV indicating good stability of the GGNPs with drug loading of 30±3.2%, and drug release following zero order kinetics. The eGGNPs had no effect on Caco2 cell viability whereas the cGGNPs showed time and concentration dependent growth inhibition of Caco 2 cells. These findings suggest the successful preparation of chemopreventive nanoparticles that can be targeted as the prophylactic agent for experimental colorectal cancer. Keywords: nanoparticles, guar gum, celecoxib, colorectal cancer, release kinetics, cytotoxicity

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Partially hydrolyzed guar gum as a potential prebiotic source

Cited by 66 publications

References 17 publications

Molar mass effect in food and health

Molar mass effect in food and health

Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

Preparation and Characterization of Celecoxib Entrapped Guar Gum Nanoparticles Targeted for Oral Drug Delivery against Colon Cancer: An In-Vitro Study

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