Guar gum

About: Guar gum is a(n) research topic. Over the lifetime, 5611 publication(s) have been published within this topic receiving 105940 citation(s).

Cholesterol-lowering effects of dietary fiber: a meta-analysis

Abstract: Background: The effects of dietary soluble fibers on blood cholesterol are uncertain. Objective: This meta-analysis of 67 controlled trials was performed to quantify the cholesterol-lowering effect of major dietary fibers. Design: Least-squares regression analyses were used to test the effect on blood lipids of pectin, oat bran, guar gum, and psyllium. Independent variables were type and amount of soluble fiber, initial cholesterol concentration, and other important study characteristics. Results: Soluble fiber, 2‐10 g/d, was associated with small but significant decreases in total cholesterol [ 20.045 mmol · L 21 ·g soluble fiber 21 (95% CI: 20.054, 20.035)] and LDL cholesterol [20.057 mmol · L 21 ·g 21 (95% CI: 20.070, 20.044)]. The effects on plasma lipids of soluble fiber from oat, psyllium, or pectin were not significantly different. We were unable to compare effects of guar because of the limited number of studies using 2‐10 g/d. Triacylglycerols and HDL cholesterol were not significantly influenced by soluble fiber. Lipid changes were independent of study design, treatment length, and background dietary fat content. Conclusions: Various soluble fibers reduce total and LDL cholesterol by similar amounts. The effect is small within the practical range of intake. For example, 3 g soluble fiber from oats (3 servings of oatmeal, 28 g each) can decrease total and LDL cholesterol by <0.13 mmol/L. Increasing soluble fiber can make only a small contribution to dietary therapy to lower cholesterol. Am J Clin Nutr 1999;69:30‐42.

Gums and stabilisers for the food industry

Abstract: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume Solution properties of Brachystegia Eurycoma seed polysaccharide Studies on pomelo pectin: Characterisation and rheological properties Influence of storage on the water binding of pectin: Determination by DSC Effects of ball milling on the properties of colored rice bran Thickening properties of corn fiber gum with other carbohydrate polymers Non-linear dynamic viscoelasticity of xanthan gum solutions Effect of guar gum on 'weak gel' rheology of microdispersed oxidised cellulose (MDOC) Properties of weak LMA-pectin and alginate - gels Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels Compression test of food gels on an artificial tongue and its comparison with sensory tests Protein stabilised submicron emulsions The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods Okra extracts as emulsifiers for acidic emulsions Functional properties of hydrophobically modified inulin Stabilisation of foams by whey protein gel particles Ethocel for oil structuring in food applications Use of polysaccharides as stabilisers for specialised oxygen cocktails Hydrocolloids as edible or active packaging materials Design of colloidal foods for healthier diets Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions Interactions between hydrocolloids and bile salts during human digestion of emulsions Synergistic roles of alginates and -glucans in gastric raft formulations Comparison of two tests used for the classification of food thickeners in the management of dysphagia Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies Development of a dairy dessert with functional properties

Polysaccharides in colon-specific drug delivery

Abstract: Natural polysaccharides are now extensively used for the development of solid dosage forms for delivery of drug to the colon. The rationale for the development of a polysaccharide based delivery system for colon is the presence of large amounts of polysaccharidases in the human colon as the colon is inhabited by a large number and variety of bacteria which secrete many enzymes e.g. beta-D-glucosidase, beta-D-galactosidase, amylase, pectinase, xylanase, beta-D-xylosidase, dextranase, etc. Various major approaches utilizing polysaccharides for colon-specific delivery are fermentable coating of the drug core, embedding of the drug in biodegradable matrix, formulation of drug-saccharide conjugate (prodrugs). A large number of polysaccharides have already been studied for their potential as colon-specific drug carrier systems, such as chitosan, pectin, chondroitin sulphate, cyclodextrin, dextrans, guar gum, inulin, amylose and locust bean gum. Recent efforts and approaches exploiting these polysaccharides in colon-specific drug delivery are discussed.

Chemistry and Interactions of Seed Galactomannans

Abstract: Publisher Summary This chapter discusses the interaction of galactomannans with other polysaccharides. The general chemistry of the galactomannans has been reviewed by Whistler and Smart and others. The chapter discusses the uses of guar and locust-bean gums in various industrial applications and investigates the structural chemistry of galactomannans, especially as revealed by enzymic studies. Mixtures of locust-bean gum with the non-gelling polysaccharide from Xanthomonas campestris have been shown to interact synergistically to give firm, rubbery gels, whereas the use of the galactomannan from C yamopsis tetragonolobus (guar gum) results only in viscosity enhancement. These interactions are important in many of the industrial applications of galactomannans, and a study of them may also help provide an understanding of the associations among polysaccharide chains, contributing to biological cohesion and texture. The two main groups of galactomannan polysaccharides are those derived from (1) the endosperm of plant seeds, the vast majority of which originate in the Leguminoseae, and (2) microbial sources, in particular, the yeasts and other fungi. D-Mannose and D galactose are also found in numerous other plant polysaccharides—for example, glucomannansm, mannans, and galactans.

Cereal β-glucans in diet and health

Abstract: The native mixed linkage β -glucan of cereals is classified as a soluble dietary fibre, with rheological properties generally similar to guar gum and other random coil polysaccharides. The ability of oat and barley products to attenuate postprandial glycemic and insulinemic response is related to content of (1→3)(1→4)- β - d -glucan ( β -glucan) and viscosity. A role of viscosity of β -glucan has not been directly demonstrated for lowering of serum cholesterol levels, and not all studies report a statistically significant lowering. The wide range of effectiveness reported may partially be explained by the properties of the β -glucan in the diets used, as well as the dose.