Showing papers on "Guar gum published in 1984"
TL;DR: It is concluded that guar improves glucose tolerance predominantly by reducing glucose absorption in the small intestine by inhibiting the effects of intestinal motility on fluid convection.
Abstract: Experiments were carried out in human volunteers to investigate the mechanism by which guar gum improves glucose tolerance. Guar reduced both plasma glucose and insulin responses to an oral glucose load, and delayed gastric emptying. However, there was no correlation between changes in individual blood glucose responses and changes in gastric emptying rates induced by guar. With a steady-state perfusion technique, glucose absorption was found to be significantly reduced during perfusion of the jejunum with solutions containing guar, but returned to control values during subsequent guar-free perfusions. Preperfusing the intestine with guar did not affect electrical measurements of unstirred layer thickness in the human jejunum in vivo. Experiments in vitro established that glucose diffusion out of a guar/glucose mixture was delayed under conditions of constant stirring. We conclude that guar improves glucose tolerance predominantly by reducing glucose absorption in the small intestine. It probably does this by inhibiting the effects of intestinal motility on fluid convection.
266 citations
TL;DR: Daily hunger ratings recorded for up to 10 weeks showed that guar gum reduced hunger significantly better than commercially available bran taken in the same way, suggesting an increased responsiveness to insulin.
Abstract: The effect of a palatable granulated guar-gum preparation (10 g twice daily) was studied in obese subjects. The acute effect of a single dose of guar gum to reduce the peak postprandial whole blood glucose levels (about 10%) was verified. Following long-term treatment, a further reduction was seen in the obese subjects with the highest postprandial glucose levels. Since the postprandial plasma insulin levels were essentially unchanged, this finding suggested an increased responsiveness to insulin. Total serum cholesterol levels were significantly reduced following long-term treatment but serum alpha-cholesterol levels, representing the high-density-lipoprotein fraction, was unchanged. Body-weight was significantly reduced during guar-gum treatment even though the patients were asked to maintain their normal dietary habits. Daily hunger ratings recorded for up to 10 weeks showed that guar gum reduced hunger significantly better than commercially available bran taken in the same way. Thus, guar gum seemed to influence carbohydrate and lipid metabolism in a beneficial way in obese subjects. The reduction in hunger would offer an additional benefit to these patients.
152 citations
TL;DR: The lack of differences between the absorption of glucose from solutions of glucose or maltose suggested that maltase (EC 3.2.1.20) activity was not inhibited to the extent that this limited the rate of glucose absorption.
Abstract: Four pigs initially of 30 kg live weight were surgically prepared with two re-entrant cannulas in the jejunum 1.0 m apart which allowed an isolated loop to be formed through which solutions were perfused. 51Cr-EDTA was used as a marker for measuring net secretion or absorption. A new Ringer solution was made, the ionic content of which resembled more closely that found in the jejunum of pigs given similar diets, than Krebs-Ringer solution. The absorption of glucose and water from Krebs-Ringer and new Ringer solutions was compared. The effect of guar gum on the absorption of glucose and water from solutions of glucose and maltose was studied. There was a trend (not significant) for greater absorption of glucose and water from the new Ringer solution than from the Krebs-Ringer solution. Guar gum significantly reduced the net absorption of glucose from glucose or maltose solutions from 74.2 to 41.4% (P less than 0.001) and 71.1 to 35.0% (P less than 0.001) respectively. Guar gum significantly reduced the net absorption of water from the glucose solution from 42.7 to 8.3% (P less than 0.01) and from the maltose solution from 49.2 to 5.1% (P less than 0.001). The lack of differences between the absorption of glucose from solutions of glucose or maltose suggested that maltase (EC 3.2.1.20) activity was not inhibited to the extent that this limited the rate of glucose absorption.
117 citations
TL;DR: A significant improvement both in the plasma glucose levels, as well as in the daily glucose profile and glycosuria was observed, and Guar gum pasta may provide a simple dietary addition for the management of common metabolic disorders.
Abstract: The effect of an alimentary pasta with a 20% (w/w) content of Guar gum was tested in normal volunteers, diabetic and hyperlipidemic patients in different out- and in-patient protocols. Acute experiments (A, B) were carried out in healthy volunteers and in diabetics, by evaluating plasma glucose, triglyceride and insulin changes after a single meal. Plasma glucose and triglyceride rises were almost completely prevented by the pasta in normal volunteers; plasma insulin levels were modified to a lesser extent. In diabetics, the rise of plasma glucose after the meal was significantly delayed. The pasta was also administered for more prolonged periods of time to diabetic and hyperlipidemic patients (experiments C-E). In the first instance, a significant improvement both in the plasma glucose levels, as well as in the daily glucose profile and glycosuria was observed. In hyperlipidemics, a reduction of triglyceride levels was particularly evident; however, in mixed types of hyperlipidemias, a significant hypocholesterolemic effect was also demonstrated. Guar gum pasta may provide a simple dietary addition for the management of common metabolic disorders.
92 citations
TL;DR: It is concluded that materials which are classed as dietary fibre but which differ markedly in their physical properties may also differ in the functional changes to which they give rise in the small intestine.
Abstract: Male Wistar rats (approximately 200 g) were given fibre-free semi-synthetic diets containing either sucrose (S) or a sucrose-starch mixture (SS) as the carbohydrate component, or a diet similar to SS containing 40 g guar gum/kg (G), or 100 g cellulose/kg (C). The animals remained healthy, and weight gain after 30 d was similar in all groups. The small intestines of the animals given diet G were significantly longer than those of the other groups, and showed signs of increased mitotic activity and mucosal growth. No significant differences in mucosal enzyme activity were detected between the two fibre-free control groups. Lactase (EC 3.2.1.23) and alkaline phosphatase (EC 3.1.3.1) activities were significantly lower than controls in group G, but were higher in group C. Kinetic analysis of 3-O-methyl glucose uptake by isolated intestine indicated that the maximum transport rate (Vmax) of tissue from group G tended to be lower than from the fibre-free group SS and group C. It is concluded that materials which are classed as dietary fibre but which differ markedly in their physical properties may also differ in the functional changes to which they give rise in the small intestine. These changes may be at least partially mediated by effects on mucosal cell proliferation.
83 citations
TL;DR: Fybogel (at either dose) had no significant effects on plasma insulin levels, or on gastric emptying in normal subjects or on plasma glucose and insulin responses in diabetic patients, and the viscosity of ispaghula solutions (FyBogel) was lower than that of guar gum solutions.
Abstract: The effects of incorporating Fybogel (3.5 and 7 g doses), Metamucil (7 g) or guar gum (2.5 and 14.5 g doses) in a drink containing 50 g glucose on plasma glucose, plasma insulin and gastric emptying were studied in thirty-eight normal volunteers. In addition, the effects of Fybogel (7 g) on glucose tolerance, plasma insulin and gastric emptying were measured in fourteen non-insulin-dependent diabetics. Both doses of guar gum significantly lowered plasma glucose and plasma insulin responses to the oral glucose load in normal subjects, although 14.5 g guar gum did not delay the half-time for gastric emptying. Neither Fybogel nor Metamucil had significant effects on plasma glucose responses in normal subjects. In addition, Fybogel (at either dose) had no significant effects on plasma insulin levels, or on gastric emptying in normal subjects or on plasma glucose and insulin responses in diabetic patients. The viscosity of ispaghula solutions ( Fybogel ) was lower than that of guar gum solutions.
81 citations
TL;DR: In this paper, a double-blind, cross-over trial was conducted to evaluate the effect of guar gum on hypercholesterolemia. But, the results showed that the hypocholesterolemic effect seems to decrease during prolonged dietary supplementation, and after 12 weeks the difference from placebo was no longer statistically significant.
79 citations
Journal Article•
70 citations
TL;DR: Feeding carboxymethylcellulose, guar gum or pectin significantly increased, and feeding carrageenan decreased, the total bacterial population of the caecum, and all microbial enzyme activities, while agar decreased beta-glucosidase, beta- glucuronidase and nitroreductase activities.
60 citations
TL;DR: In this paper, a procedure to determine the absolute weight-average molecular weight (Mw) and molecular weight distribution (MWD) of guar by aqueous size exclusion chromatography coupled with low angle laser scattering is described.
60 citations
TL;DR: Investigation of the possibility that viscous polysaccharides, such as guar gum, could lower post-prandial blood glucose levels in part by restricting carbohydrate solutions to a smaller area of small intestine found that reduced contact area is unlikely to be one of the mechanisms by which guar Gum improves glucose tolerance.
Abstract: 1. The possibility that viscous polysaccharides, such as guar gum, could lower post-prandial blood glucose levels in part by restricting carbohydrate solutions to a smaller area of small intestine was investigated in twenty healthy human volunteers.2. Addition of guar gum (22.5 g/l) delayed the mouth-to-caecum transit time of a hypotonic lactulose drink, but did not affect gastric emptying.3. When a 250 ml solution containing 50 g glucose was confined to a 550 mm length of intestine by an occluding balloon attached to an intestinal tube, maximum blood glucose response was significantly reduced (P < 0.05) though only by 0.9 mmol/l.4. Addition of guar gum (36 g/l) had no effect on the distribution of a radio-labelled glucose drink (250 ml; 200 g glucose/l) in the small intestine, monitored using a gamma camera, although it significantly delayed gastric emptying (t½ (min): guar gum v. control 115 (SE 15) v. 73 (SE 8)).5. Reduced contact area is unlikely to be one of the mechanisms by which guar gum improves glucose tolerance.
TL;DR: Guar gum reduced serum digoxin concentration during the early absorption period, but a similar amount of digoxin was found in 24 h urine whether given with or without guar gum.
Abstract: The effect of guar gum on the absorption of digoxin and phenoxymethyl penicillin was studied in a double blind study in 10 healthy volunteers. Guar gum reduced serum digoxin concentration during the early absorption period, but a similar amount of digoxin was found in 24 h urine whether given with or without guar gum. Both the peak penicillin concentration and the area under the serum curve were significantly reduced by the gum.
Journal Article•
TL;DR: The changes associated with guar gum supplementation suggest a reduction in the risk for cardiovascular complications in diabetic patients, and may be due to simultaneous reduction in serum cholesterol concentration.
Abstract: A double-blind, placebo-controlled trial was carried out in 17 Type 2 (non-insulin-dependent) diabetic patients, treated with diet therapy alone to study the effects of guar gum on metabolic control, serum lipids, and blood pressure levels. Thirteen of the patients had drug treatment for hypertension. Guar gum was taken with meals three times a day, and the dose was gradually increased to 21 g per day. A slight, but not significant improvement was found in the metabolic control of the patients after the guar gum treatment compared to the placebo. Serum total cholesterol was 11% (p greater than 0.01) lower after the guar gum but no significant differences were found in HDL-cholesterol or serum triglycerides during the guar gum treatment compared to the placebo. Diastolic blood pressure level was significantly lower during the guar gum treatment compared to placebo. No difference was observed in systolic blood pressure levels between the guar gum and placebo treatments. The reduction of diastolic blood pressure was independent of changes in fasting blood glucose level or body weight, but could in part be due to simultaneous reduction in serum cholesterol concentration. The changes associated with guar gum supplementation suggest a reduction in the risk for cardiovascular complications in diabetic patients.
TL;DR: In this paper, the steady shear and small amplitude dynamic viscoelastic properties of suspensions of guar gum and gum karaya in the range of shear rates/frequencies between 0.1 and 100 set−1 were compared.
Abstract: Steady shear and small amplitude dynamic viscoelastic properties of suspensions of guar gum and gum karaya in the range of shear rates/frequencies between 0.1 and 100 set−1 were compared. For all concentrations of guar at small shear rates/frequencies steady viscosity (η) is equal to dynamic viscosity (η′) when corresponding shear rates and frequencies are equal. At large shear rates, steady viscosity (η) is equal to complex viscosity (η*); primary normal stress coefficient (ψ1) is approximately equal to (2η″/ω). For gum karaya, it was shown that (η″/ω) is nonlinearly related to primary normal stress coefficient (ψ1) and dynamic viscosity (η′) is nonlinearly related to steady viscosity (η).
TL;DR: Released patterns of the drug from tablets prepared from a mixture of carrageenan and locust bean gum were more sustained than those from carrageinan tablets.
Abstract: Release patterns of theophylline from compressed tablets prepared from theophylline and various natural gums were examined. Carrageenan, locust bean gum, guar gum, gum tragacanth, and sodium alginate were tested. Release patterns of the drug from tablets prepared from a mixture of carrageenan and locust bean gum were more sustained than those from carrageenan tablets. Changes in release rates caused by changing the gum contents or drug-to-gum ratios were also examined.
TL;DR: The results show that guar gum reduces not only cholesterol but also triglyceride levels in patients affected by familial combined hyperlipoproteinemia and the different distribution of very low-density lipoprotein apoC-III isoforms induced by guar supplementation may influence the behavior of plasma triglycerides.
Patent•
[...]
29 Mar 1984
TL;DR: In this paper, a ready-to-eat high carbohydrate, low fat, high guar gum dietitic snack bar composition for a Type II diabetic comprising 50-75% carbohydrates, 10-15% protein, 8 -15% fat and 8-12% guar gums was presented.
Abstract: Disclosed is a ready-to-eat high carbohydrate, low fat, high guar gum dietitic snack bar composition for a Type II diabetic comprising 50-75% carbohydrates, 10-15% protein, 8-15% fat and 8-12% guar gum.
TL;DR: The results suggest that certain types of dietary fibre may be important determinants of N secretion by the mucosa of the small intestine and changes in N secretion of this magnitude are of importance in N metabolism.
Abstract: Four pigs, initially of 30 kg live weight, were surgically prepared with two re-entrant cannulas in the jejunum, 1.0 m apart. This allowed an isolated loop to be formed through which Ringer solutions were continuously perfused for 6.5-h periods per day. The effects of two Ringer solutions of contrasting composition on nitrogen secretion were measured in a preliminary study. The effects of guar gum (6.7 g/l) on N secretion during perfusions of solutions of glucose or of maltose (20 g/l) were measured. N secretion did not differ significantly between the two Ringer solutions. Addition of guar gum to the solution of glucose increased mean N secretion from 69.2 to 133.9 mg/m per 2 h; the corresponding values for the maltose solution were 75.5 and 120.2 mg/m per 2 h. In both cases the differences were significant (P less than 0.001). Differences between N secretion into glucose and maltose solutions were not significant, either without or with guar gum. Guar gum addition had a greater effect on N secretion in hours 5 and 6 than in hours 1 and 2 of perfusion. It was calculated that guar gum would have increased N section by the mucosa of the whole small intestine from approximately 15 to 27 g/d under the conditions of the study, assuming uniform secretion throughout the organ. These results suggest that certain types of dietary fibre may be important determinants of N secretion by the mucosa of the small intestine. They also suggest that changes in N secretion of this magnitude are of importance in N metabolism because the overall rate of protein synthesis in these pigs was probably about 100 g/d (expressed as N), using values from the literature.
TL;DR: Differences in the absorption and subsequent metabolism of lipid could account for differences in HDL composition.
Abstract: Several studies have suggested that dietary fibers, especially water-soluble sources, are effective agents for lowering plasma cholesterol. This study was undertaken to determine the effect of various fibers on the composition of apoproteins in high density lipoproteins. Rats were fed experimental diets that contained either 20% wheat bran, oat bran or cellulose or 5% pectin or guar gum for 4 weeks. Final body weight was similar among groups. HDL cholesterol and total apoprotein concentrations were not significantly altered by diet. The percentage of apo A-I was significantly elevated and apo E and the apo C's were significantly lower in the guar gum group relative to the wheat bran group. Lecithin cholesterol acyl transferase activity and the C-II-to-C-III ratio were highest in the guar gum group. Differences in the absorption and subsequent metabolism of lipid could account for differences in HDL composition.
01 Jan 1984
TL;DR: In this article, the polymers most commonly used in hydraulic fracturing were degraded under a variety of conditions and their resulting flow impairment characteristics were measured in 20/40 mesh sandpacks.
Abstract: In hydraulic fracturing, the temperature at which a polymer is to be used determines the break mechanism and the breaker used for its degradation. The polymers most commonly used in fracturing were degraded under a variety of conditions and their resulting flow impairment characteristics were measured in 20/40 mesh sandpacks. Enzyme breaker was used for the low temperature tests (120/sup 0/F), oxidizing breaker was used for the intermediate temperature tests (180/sup 0/F) and thermal degradation processes were used for the high temperature tests (275/sup 0/ - 400/sup 0/F). The polymers evaluated were derivatized cellulose (0% w/w residue), derivatized guar gum (1-2% w/w residue), intermediate residue guar gum (5-6% w/w residue) and guar gum (8-10% w/w residue). The relative residue volumes for these polymers were determined and compared to their actual flow impairment values. The effect of polymer loading on the relative flow impairment was also determined for these polymers as a function of break temperature.
TL;DR: The low concentrations of fluoroacetate found in guar gum dispel any considerations about possible health risks associated with fluoroacetic acid during the prolonged use of guar Gum at the recommended doses.
TL;DR: It is suggested that cooking may facilitate the absorption of lactose from milk-containing foods, and that supplementation with guar gum may counteract this response.
Abstract: The post-prandial blood glucose and serum insulin responses to test meals, each including 300 ml fat-free milk taken separately with the meal or premixed before cooking into the meal consisting of oatmeal porridge, were studied in 10 diet-treated Type 2 (non-insulin-dependent) diabetic subjects. The modifying effect of guar gum on the responses was also studied by supplementing both types of test meals with 5 g granulated guar gum taken at the beginning of the meal. The blood glucose response was higher after the meal which contained cooked milk than after the respective meal with milk taken separately. The guar gum supplementation attenuated the blood glucose response after the meals, but the effect was more pronounced after the meal containing cooked milk. Post-prandial serum insulin responses were similar after all test meals. The results suggest that cooking may facilitate the absorption of lactose from milk-containing foods, and that supplementation with guar gum may counteract this response.
Journal Article•
TL;DR: It is shown that the prolongation of mouth-to-caecum transit time is not mediated by factors operating at the level of the pyloricantral region, and the retardation of transit is not explicable by a delay in gastric emptying, as can be shown by means of an isotope technique.
Abstract: The influence of guar gum on gastric emptying of liquids in healthy volunteers and on mouth-to-caecum transit time in controls and partially gastrectomized patients has been studied. Together with a flattening effect on blood glucose profiles after a liquid glucose load, guar significantly delays mouth-to-caecum transit time both in healthy controls and partially gastrectomized patients. The retardation of transit is not explicable by a delay in gastric emptying, as can be shown by means of an isotope technique. Only in "quick starters' was a delay in initial gastric emptying observed. The exponential phase of gastric emptying remained unaffected. Moreover, it is shown that the prolongation of mouth-to-caecum transit time is not mediated by factors operating at the level of the pyloricantral region. Delayed small-bowel passage by guar might modulate absorption of glucose by increasing the unstirred layer resistance and, in the non-steady state, by limiting the absorptive area initially covered by a bolus.
TL;DR: The results suggest that the addition of guar gum to normal meals, especially those rich in monosaccharide or disaccharides, may be helpful to post-gastrectomy patients suffering from the dumping syndrome.
Abstract: Gastric emptying after a conventional semisolid meal containing 5 g of guar gum granules or placebo was measured in a double-blind, controlled trial, using a radioisotopic (technetium Tc-99m DTPA) technique, in 11 patients who had undergone gastric resection, and who were experiencing the dumping syndrome. Guar gum clearly slowed gastric emptying in five of the 11 patients, and the results suggest that the addition of guar gum to normal meals, especially those rich in monosaccharides or disaccharides, may be helpful to post-gastrectomy patients suffering from the dumping syndrome.
TL;DR: Data do not support the conclusion from in vivo studies that the hypocholesteremic effects observed for citrus pectin and guar gum are the result of the direct binding of cholesterol or bile acids in the large intestine.
Abstract: The cholesterol binding capacity of 28 fiber samples from a variety of the more common tropical fruits and vegetables was determined. The binding capacity of cholestyramine, cellulose, lignin, guar gum and citrus pectin were also determined. Capacities were evaluated by an in vitro method that simulates the effect of the human digestive system on fiber using a series of enzymatic treatments before the binding was determined. Binding values varied from 3% for a soluble fraction of cassava to 84% for cholestyramine. Values for most fruit and vegetable fiber samples were less than or ca. equal to cellulose or lignin (20% and 16%, respectively). Apart from cholestyramine, sweet potato was the most effective binder (30%). Citrus pectin, at 8%, was a relatively poor binder. The capacity of guar gum (17%) was slightly less than cellulose. These data do not support the conclusion from in vivo studies that the hypocholesteremic effects observed for citrus pectin and guar gum are the result of the direct binding of cholesterol or bile acids in the large intestine.
Journal Article•
TL;DR: Fiber-enriched wheat bran product and guar gum preparation reduced postprandial intragastric bile acid concentration and Fiberform prolonged significantly the meal-induced elevation of pH and decrease in pepsin.
Abstract: The effect of a fiber-enriched wheat bran product, Fiberform, and a guar gum preparation, Guarem, on postprandial intragastric juice acidity and pepsin and bile acid concentrations was studied in healthy subjects. Fiber-enriched wheat bran prolonged significantly the meal-induced elevation of pH and decrease in pepsin. Both fiber products reduced postprandial intragastric bile acid concentration.
TL;DR: In this article, the effect of the addition of a range of polysaccharides on the extrusion behavior of soya grits has been investigated and the alginate effect was investigated in detail and was observed both for moderate temperature and high temperature (∼180°C) extrusion.
TL;DR: The effect of a fiber-enriched wheat bran product, Fiberform, and a guar gum, Guarem, on gastric juice acidity, pepsin, and bile acid concentration was studied in vitro.
Abstract: The effect of a fiber-enriched wheat bran product, Fiberform, and a guar gum, Guarem, on gastric juice acidity, pepsin, and bile acid concentration was studied in vitro. Fiberform had a slight acid-binding capacity. The fiber preparation did not bind pepsin. Both products bound bile acids. With Fiberform the amount of bile acids bound was proportional to the amount of fiber and most pronounced at low pH and high bile acid concentration.
Patent•
24 Sep 1984
TL;DR: In this paper, a dry mix and simplified method for preparing a reduced oil salad dressing is described, where full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an instant, waxy maize starch, xanthan gum, and guar gum.
Abstract: A dry mix and simplified method for preparing a reduced oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an instant, waxy maize starch, xanthan gum and guar gum. The salad dressing containing from about 10 to about 30%, by volume of oil, is made by simple hand shaking.