The allergenic properties of the vegetable gums

Gelfand, H.Harold

doi:10.1016/s0021-8707(43)90640-9

Cited by 35 publications

(3 citation statements)

References 9 publications

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“…Only two early studies (Figley 1940, Gelfand 1943) ascribed alleged sensitivity to ingested GK, and only three reports (Feinberg 1940, Wagner 1980, Camarasa 1980) have referred to sensitivity to GK used as a stomata adhesive. In no case were details given as to the origin or physico-chemical characteristics of the GK concerned, nor of its possible contamination with unacceptable microbiological organisms.…”

Section: Immunogenicity: the Peptidejprotein Contentmentioning

confidence: 99%

Evidence for the safety of gum karaya(Sterculiaspp.) as a food additive

Anderson

1989

Food Additives and Contaminants

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Gum karaya (GK), accepted as Generally Recognised as Safe (GRAS) in the USA since 1961, was accepted temporarily (Annex II) as a food additive by the EEC in 1974. Since then no adverse incident involving human health has been attributed to the ingestion of GK, which is used in extremely small amounts in foods. This report collates the evidence of safety now available and presents the data on Need, production tonnages and dietary intake levels.

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Section: Immunogenicity: the Peptidejprotein Contentmentioning

confidence: 99%

Evidence for the safety of gum karaya(Sterculiaspp.) as a food additive

Anderson

1989

Food Additives and Contaminants

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“…Surfactants, proteins, and hydrocolloids are commonly used as an emulsifier in food emulsions (Timgren et al, 2013). However, some emulsifiers may contain residual allergens, for example, milk, egg, soy lecithins, Tragacanth (E413), Acacia gum (E414), Karaya gum (E416), Mannitol (E421) and gelatin (E441) (Gelfand, 1943;Hannuksela et al, 1976;Sakaguchi et al, 1996;Palm et al, 1999;Friberg et al, 2003). Besides, the permitted level of emulsifier in food is relatively low and the amount might not enough to maintain a stable emulsion (McClements, 2015).…”

Section: Introductionmentioning

confidence: 99%

Modified tuber starches as potential stabilizer for food-grade Pickering emulsions

Xiao¹,

Yussof²,

Lazim³

et al. 2020

Food Res.

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The application of modified tuber starches in particle-stabilized emulsions was studied to obtain surfactant-free emulsions, called Pickering emulsions. Three different starches, namely, potato (P), sweet potato (S) and tapioca (T) starches were modified using dry-heat treatment (HD, 120°C, 150 mins), hydrothermal treatment (HM, 50°C, 30 mins), OSAmodification (OSA, 2.9%) and hydroxypropylation (HP, 2 mL of 20% propylene oxide) before being used as stabilizer for stabilizing emulsion. The physicochemical properties of the starches and the characteristics of the stabilized emulsion were studied. Potato OSAtreated starch (POSA) had significantly higher degree of substitution (DS) (DS = 0.0154) than SOSA (DS = 0.0081) and TOSA (DS = 0.0083). For the starches undergone treatment of hydroxypropylation, SHP had the highest molar substitution (MS) value of 0.20, followed by PHP (0.11) and THP (0.10). The amylose content of starches reduced significantly after all modifications (HD, HM, OSA, and HP). All OSA-treated starch (POSA, SOSA, and TOSA) had higher fat binding capacity compared to their native and starches that modified using different treatments (HD, HM, and HP). Based on the emulsification index values and optical microscopic images, all starch particles were able to stabilize emulsions except for SC, SHM, TC, and THM. Optical microscopic images showed that the starch particles accumulated and formed a densely packed layer at the oilwater interface. At the starch concentration of 400 mg/mL oil, emulsion stabilized by dryheated potato starch and all hydroxypropylated-starch-stabilized emulsions had a high emulsification index value of 1. Significantly highest viscosity was noticed from the emulsion stabilized by POSA. Overall, by comparing the physico-chemical properties of the modified starches and the characteristics of emulsions stabilized, potato OSA-treated starch (POSA) had the best emulsifying ability.

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“…The immunogenicity of A. gummifer was established in mice that show cell-interceded immunity by performing swelling a test upon foot pad. Sanitization of the gum contended to a distinct decrease of the immune reaction [27]. No adverse effects were observed from hematological measurements and histological studies [28].…”

Section: Introductionmentioning

confidence: 95%

Biochemical Analysis and Mineral Composition of Methanolic Extract of Astragalus Gummifer

Hassan

2019

BJSTR

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Traditionally, gum obtained from Astragalus gummifer are consumed as analgesic agent. Current study focused on the proximate, phytochemical and elemental analysis of methanolic extract of A. gummifer. In proximate analysis different nutritional constitutes like moisture, ash and total acidity in methanolic extract of A. gummifer was detected. In proximate screening highest ratio of ash (35.1 ± 2.0 %) indicating a richest bio-resource of vitamins. While the values for moisture (13.5±1.10%) and total acidity (0.009±0.0001%) indicating its valuable properties. Phytochemical screening was implemented for the identification of different bioactive compounds i.e. tannins, flavonoids, gum and mucilage, phenols, saponins, protein & amino acid, alkaloids in methanolic extract of A. gummifer. The results indicated that flavonoids, phenolic compounds, proteins & amino acids and gum & mucilage were present in the extract while saponins and tannins were not found. Mettalic screening was carried out for the quantification of different mineral elements i.e. Fe, Mn, Zn, Cr, Cu and Ni. The highest ratio was documented for Ni (8.69 ppm) followed by (4.73 ppm) for Cr. The lowest concentration was found for Mn measuring (5.30 ppm) while the values for Fe and Zn were recorded as (6.50 ppm and 6.04 ppm) respectively. The results obtained in this study clearly indicated that methanolic extract of A. gummifer is the rich source of secondary metabolites and certain mineral elements which support the use of this plant as stabilizing agent in the food, textile, leather, pharmaceutical, cosmetic and industries.

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The allergenic properties of the vegetable gums

Cited by 35 publications

References 9 publications

Evidence for the safety of gum karaya(Sterculiaspp.) as a food additive

Evidence for the safety of gum karaya(Sterculiaspp.) as a food additive

Modified tuber starches as potential stabilizer for food-grade Pickering emulsions

Biochemical Analysis and Mineral Composition of Methanolic Extract of Astragalus Gummifer

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