The effects of guar gum supplementation on lipid profile in adults: a GRADE-assessed systematic review, meta-regression and dose–response meta-analysis of randomised placebo-controlled trials

Setayesh, Leila; Pourreza, Sanaz; Khosroshahi, Mohammad Zeinali; Asbaghi, Omid; Bagheri, Reza; Kelishadi, Mahnaz Rezaei; Wong, Alexei; Clark, Cain C. T.; Ashtary‐Larky, Damoon; Suzuki, Katsuhiko; Ghanavati, Matin

doi:10.1017/s0007114522002136

Cited by 5 publications

(4 citation statements)

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“…Guar gum, derived from Cyamopsis tetragonoloba beans, is a cold-water soluble polysaccharide composed of mannose and galactose units. It is widely used as a food additive for emulsification, thickening, and processed food solidification purposes ( 28 , 44 , 45 ). Clinical trials investigating the effects of guar gum supplementation on blood lipids have yielded mixed results, particularly in studies conducted in the late 20th century.…”

Section: Resultsmentioning

confidence: 99%

“…A 2007 review of the epidemiological studies of the inclusion of guar gum in the diet ( 28 ) of both humans and animals, defined the guar gum as a “miracle therapy” for hypercholesterolemia, hyperglycemia, and obesity. A very recent meta-regression and dose–response meta-analysis of randomized placebo-controlled trials on the effect of guar gum in adults indicated that guar gum supplementation may have favorable effects on total cholesterol (TC) and low-density lipoproteins (LDL) without significant alterations in total triglycerides (TAG) and high-density lipoproteins (LDL) ( 44 ). The mechanisms by which guar gum lowers TC and LDL are still hypothetical and lack experimental evidence ( 28 , 46 ).…”

Section: Resultsmentioning

confidence: 99%

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ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability

Massa,

Compari,

Fisicaro

2023

Front. Nutr.

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IntroductionThe urge of designing new safe and natural functional foods to control blood lipids and dispensable without the need of physician supervision, has increased especially after the coming into effect of the recent EU Commission regulation 2022/860, that regulates the consumption of “red yeast rice,” made by fermentation of rice with Monascus purpureus, and perceived as a natural functional food, due to a health risk for frail consumers. The results of the present work are a part of the systematic study we are carrying out of the binding ability of some soluble dietary fibers (SDF) from different natural sources toward selected bile salts (BS).MethodsMeasurements were carried out by isothermal titration calorimetry (ITC) with the idea to shed light on the mechanism, if any, by which they show cholesterol-lowering activity.Results and discussionEpidemiological studies are sometimes conflicting and offer only hypothesis about the mechanism of action, the most accredited being the reduction of reabsorption of BS in the gut. Previous measurements done on negatively charged pectin and alginate, showed specific binding interaction with monomer NaDC for pectin and no interaction at all for alginate. Chitosan, positively charged and soluble only at low pH, in 100 mM acetate buffer at pH = 3 shows strong exothermic interactions with NaTC and NaTDC. Here we considered two plant exudates (Arabic gum and tragacanth gum) and guar gum, extracted from guar beans, and their interaction with the same bile salts. ITC measurements do not evidence specific interactions between gums and the studied BS, so that their cholesterol lowering ability, if any, is due to a different mechanism very probably bound to the viscosity increase. Moreover, the addition of NaC, the most abundant BS in the bile, at very low concentration (under the cmc) causes a structural change of the solution. The obtained results seem to corroborate the hypothesis that the cholesterol lowering activity is related to the increase in viscosity of guar solution favored by NaC, the major component of the bile.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability

Massa,

Compari,

Fisicaro

2023

Front. Nutr.

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“…Guar gum is derived from the seeds of the guar plant (Cyamopsis tetragonolobus), and for many years, it has been safely used as a food additive for thickening and stabilization [1]. Beyond its use in food products for these purposes, guar gum has also been found to carry properties beneficial to human health such as blood lipid-lowering effects and potential glycemic control for individuals with type 2 diabetes mellitus [3,4]. However, because guar gum itself is highly viscous and gel-forming, it tends to be less appealing than other fibers when added to certain foods or when taken as a supplement.…”

Section: Introductionmentioning

confidence: 99%

The Dose Response Effects of Partially Hydrolyzed Guar Gum on Gut Microbiome of Healthy Adults

Edelman,

Wang,

Ahnen

et al. 2024

Applied Microbiology

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Partially hydrolyzed guar gum (PHGG) is a water-soluble, prebiotic fiber that is used in foods and supplements. The effects of PHGG and its role in gut health are still being studied. The purpose of this study was to evaluate changes in the gut microbiome composition of healthy individuals in response to low-dose PHGG supplementation compared with a low fiber diet. A randomized, double-blind, placebo-controlled crossover study was performed on 33 healthy subjects (17 males, 16 females). Each subject completed three 14-day treatment periods with a 2-week washout between each period. Treatments included supplementation with 3 g PHGG, 6 g PHGG, or a placebo. During all periods, the participants followed a low fiber diet (≤14 g/day). Stools were collected on days 0 and 14 of each period. Gut microbiome profiling was performed using 16S rRNA sequencing. Stools were assessed by investigators with the Bristol Stool Form Scale as a secondary outcome. Saliva cortisol was also measured as a secondary outcome. Supplementation of 3 g and 6 g PHGG significantly increased Verrucomicrobia on day 14 when compared to the placebo (p = 0.0066 and p = 0.0068, respectively). On the genus level, Akkermansia was significantly increased on day 14 with both the 3 g and 6 g PHGG doses (p = 0.0081 and p = 0.0083). Faecalibacterium was significantly decreased on day 14 with 3 g PHGG (p = 0.0054). Supplementing with low doses of PHGG has the potential to cause shifts in the gut microbiome composition. By increasing beneficial microbes, PHGG can improve the microbiome composition of healthy individuals and may play a role in the treatment of inflammatory gastrointestinal diseases.

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“…Guar gum is derived from the seeds of the guar plant (Cyamopsis tetragonolobus), and for many years, it has been safely used as a food additive for thickening and stabilization [1]. Beyond its use in food products for these purposes, guar gum has also been found to carry properties beneficial to human health, such as blood lipid-lowering effects and potential glycemic control for individuals with type 2 diabetes mellitus [2,3]. However, because guar gum itself is highly viscous and gelforming, it tends to be less appealing than other fibers when added to certain foods or when taken as a supplement.…”

Section: Introductionmentioning

confidence: 99%

The Dose Response Effects of Partially Hydrolyzed Guar Gum on Gut Microbiome of Healthy Adults

Edelman,

Wang,

Ahnen

et al. 2024

Preprint

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Background: Partially hydrolyzed guar gum (PHGG) is a water-soluble, prebiotic fiber that is used in foods and supplements. The effects of PHGG and its role in gut health are still being studied. The purpose of this study was to evaluate changes in the gut microbiome composition of healthy individuals in response to low-dose PHGG supplementation compared with a low fiber diet. Methods: A randomized, double-blind, placebo-controlled crossover study was performed on 33 healthy subjects (17 male, 16 female). Each subject completed three 14-day treatment periods with a 2-week washout between each period. Treatments included supplementation with 3 g PHGG, 6 g PHGG, or placebo. During all periods, the participants followed a low fiber diet (<14 g/day). Stools were collected on days 0 and 14 of each period. Gut microbiome profiling was performed using 16S rRNA sequencing. Results: Supplementation of 3 g and 6 g PHGG significantly increased Verrucomicrobia on day 14 when compared to the placebo (p=0.0066 and p= 0.0068, respectively). On the genus level, Akkermansia was significantly increased on day 14 with both the 3 g and 6 g PHGG doses (p=0.0081 and p=0.0083). Faecalibacterium was significantly decreased on day 14 with 3 g PHGG (p=0.0054). Conclusion: Supplementing with low doses of PHGG has the potential to cause shifts in gut microbiome composition. By increasing beneficial microbes, PHGG can improve the microbiome composition of healthy individuals and may play a role in the treatment of inflammatory gastrointestinal diseases.

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The effects of guar gum supplementation on lipid profile in adults: a GRADE-assessed systematic review, meta-regression and dose–response meta-analysis of randomised placebo-controlled trials

Cited by 5 publications

References 69 publications

ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability

ITC study on the interaction of some bile salts with tragacanth, Arabic, and guar gums with potential cholesterol-lowering ability

The Dose Response Effects of Partially Hydrolyzed Guar Gum on Gut Microbiome of Healthy Adults

The Dose Response Effects of Partially Hydrolyzed Guar Gum on Gut Microbiome of Healthy Adults

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