Showing papers on "Guar gum published in 1986"

Fermentation of dietary fibre in the intestinal tract: comparison between man and rat.

Abstract: 1. The breakdown and faecal bulking capacity of dietary fibre preparations from wheat bran, apple, cabbage, carrot, and guar gum were compared in man and rat. 2. The degradation of the fibre showed good correlation between man and rat (r 0.99, regression coefficient 0.86). Wheat bran was the least well-digested, 66 and 59% of the neutral sugars being excreted in faeces of man and rat respectively. The breakdown of the fibre in apple, cabbage, carrot and guar gum was more complete and 4-29% of the neutral sugars were recovered in faeces. 3. The main dietary fibre constituents in each preparation were degraded to a similar extent in man and rat. The main dietary fibre constituents of apple, carrot, cabbage and guar gum were almost completely degraded. Of the xylose in wheat bran 45% (man) and 48% (rat) were recovered in faeces. However, the percentage excretion of glucose and arabinose from bran was higher in man. 4. A faecal glucan other than cellulose was identified in human faeces after guar gum, and has been provisionally identified as starch. No such glucan occurred in rat faeces. 5. A good correlation between the faecal bulking capacity in man and rat was seen (r 0.97, regression coefficient 0.56). Wheat bran had the best bulking capacity, while that of apple, cabbage, carrot and guar gum was less pronounced. Faecal bulking was inversely related to the amount of fibre which was water-soluble in each preparation. 6. It is concluded that this rat experimental model is useful for the prediction of fermentative breakdown and bulking capacity of dietary fibre in man. However, more comparative studies are needed to evaluate animal experiments regarding other physiological effects of dietary fibre.

Effect of Gums on Low‐Fat Meat Batters

Abstract: The effects of adding Iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low-fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).

Effect of guar gum on gastric emptying in growing pigs.

Abstract: 1. Simple gastric cannulas were surgically fitted to four pigs, initially of 30 kg live weight, to examine the effects of guar gum on gastric emptying. 2. Four semi-purified high-fat diets based on starch, casein, soya-bean oil and tallow were given to each pig. They contained 0 (control), 20, 40 or 60 g powdered guar gum/kg diet. The meals as fed contained 257 g dry matter (DM)/kg. 3. The contents of the stomach were evacuated, with rinsing, before feeding or 0.5, 1, 2 or 4 h after feeding. 4. The mean pH of the digesta was unaffected by guar gum until 4 h after feeding when the value increased as the amount of guar gum in the diet rose. 5. The only significant effects of guar gum on the emptying of digesta and its components (compared with the control diet) were to reduce the rate of emptying of (a) digesta 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets), (b) dry matter and glucose 1 h after feeding (60 g/kg diet), (c) nitrogen 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets). 6. When expressed on a half-time (T50) basis, the emptying of digesta and N (but not of DM and glucose) were significantly slower for diets containing 40 and 60 g guar gum/kg than for the control diet. 7. The apparent viscosity of the gastric digesta ranged between 0.5 and 23.7% of the values for the diets as consumed. 8. It was concluded that the effects of guar gum on gastric emptying of high-solid meals were small, and that this was unlikely to be an important aspect of the mechanism by which guar gum reduces postprandial blood glucose concentrations.

Method and composition for reducing serum cholesterol

Abstract: An orally administrable composition and method for reducing serum cholesterol levels are disclosed. A pharmaceutical composition comprising a gel-forming fiber such as, for example, guar gum, pysllium seed, pectin, glucomannon, oat and barley and a mineral salt such as for example, calcium carbonate, magnesium carbonate and potassium carbonate is administered to humans to reduce serum cholesterol levels.

Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.

Abstract: Nitrogen conversion factors for gum arabic (Acacia Senegal (L.) Willd.), gum tragacanth (Asiatic Astragalus spp.), gum karaya (Sterculia spp.), guar gum (Cyamopsis spp.), locust bean (carob) gum (Ceratonia spp.), tara gum (Caesalpinia spp.), and xanthan gum (Xanthomonas campestris) have been calculated from data for the amino acid compositions of their proteinaceous components. The factors derived differ from the arbitrary values (5.7 or 6.25) at present specified by international regulatory authorities for some emulsifiers, stabilizers and thickeners.

The degradation of guar gum by a faecal incubation system

Abstract: 1. Homogenized and diluted faeces (50 g/l) from one human source were incubated with the complex plant polysaccharide, guar gum, to investigate the degradation of viscous polysaccharides by intestinal bacteria. 2. Incubation of the faecal homogenate with guar gum produced a rapid decrease in viscosity and in pH, accompanied by the release of hydrogen. 3. No changes in viscosity or pH were observed and there was no production of H2 gas when guar gum was incubated with autoclaved faecal homogenate (20 min, 1.03 x 10(5) Pa). 4. A bacteria-free filtrate of faeces was prepared by centrifuging the faecal homogenate (2400 g for 100 min) followed by filtration through a Seitz filter and then a millipore filter (size 0.45 micron). Incubating this with guar gum produced a slow decrease in viscosity, but no significant change in pH and no generation of H2. 5. Our results show that guar gum can be fermented by human colonic bacteria and suggest the possibility of predigestion by extracellular free enzymes.

Weight-control formulation

Abstract: A packaged weight-control powder is provided as a food additive to be employed before eating. Each package includes a dose to be sprinkled on the foodstuff to be eaten. The powder is formed of a mixture of oat, wheat and corn brans mixed with pectin, guar gum psyllium and cutin. Mineral supplements are employed to replace those removed by the fibers of the brans. The powder is prepared in an atmosphere of less than 50% humidity and is packed in individual water-proof packages of relatively small size.

Diabetic Control is Improved by Guar Gum and Wheat Bran Supplementation

Abstract: Twenty-eight insulin-dependent diabetics were treated with different dietary regimes for three periods of three months. Initially they used a white flour bread (run-in period), then their daily bread ration was enriched with guar gum (mean dose: 29 g), and then with wheat bran (mean dose: 33 g) in a randomized crossover pattern. Fasting and postprandial blood glucose levels were measured on filter paper spots collected once weekly at home, and other biochemical values were measured monthly. No improvement in diabetic control was seen during the run-in period. Mean postprandial blood glucose decreased from 12.0 +/- 3.8 mmol/l (mean +/- SD) in the run-in period to 9.7 +/- 2.8 mmol/l (p less than 0.01) in the guar period and to 9.7 +/- mmol/l (p less than 0.01) in the bran period. HbA1 decreased from 10.5 +/- 2.1% in the run-in period to 9.7 +/- 1.6% (less than 0.05) at the end of the guar period and 9.9 +/- 1.2% (not significant) at the end of the bran period. Only modest changes were seen in serum-lipids--total cholesterol decreased significantly in the guar period, but not in the bran period. In this study both guar gum and wheat bran were well tolerated and produced a substantial decrease in postprandial blood glucose.

Effect of Guar Gum, Lignin and Pectin on Proteolytic Enzyme Levels in the Gastrointestinal Tract of the Rat: A Time-Based Study

Abstract: The effects of dietary pectin (P), guar gum (G) and lignin (L) on stomach emptying and potential levels of pepsin, trypsin and chymotrypsin during a 2-h period after force-feeding were investigated in growing rats. All of the fibers delayed stomach emptying by 21-26 min. Total potential pepsin activity over 2 h decreased for P (57%), G (44%) and L (20%). In the intestine, total potential trypsin activity over 2 h increased for L (16%) but decreased for P (21%). Total potential chymotrypsin activity over 2 h increased for L (54%) and G (39%). Sixteen to 21% of the variability in intestinal activity over time was statistically attributable to variation in the weight of intestinal contents. The results indicate that fiber components altered proteolytic enzyme levels in the gastrointestinal tract, but the decreased protein utilization previously observed with these fibers is probably not due to reduced levels of intestinal proteases.

Low viscosity heteropolysaccharides

Abstract: Low viscosity heteropolysaccharides, e.g., zanthan gum, S-194, and guar gum, are disclosed. These gums are especially useful in preparing herbicidal compositions.

Rheological characteristics of selected food gum mixtures in solution

Abstract: The viscosity of pure and mixed dilute solutions of commercial alginate, carrageenan, guar gum, CMC and gelatin solutions at different mixing ratios were measured by a coaxial viscosimeter at different shear rates. The results are presented in the form of measured viscosity divided by the expected viscosity, if no interaction between the gums existed. This technique provides a clear demonstration of the existence of synergism or antagonism between the gums and helps in quantitatively assessing their extent.

The effect of guar gum in solution on diffusion of cholesterol mixed micelles

Abstract: A technique was developed to measure the diffusion of cholesterol mixed micelles through solutions of guar gum. By incorporating β-carotene in the micelles it was possible to make the suspension visible using the yellow colour for spectrophotometric quantification and to gauge the extent of diffusion. The results showed a rapid reduction in rate of diffusion with increase in guar gum concentration until above 0.2% the rate became constant and extremely slow.

Effect of guar gum on gastric emptying of test meals of varying energy content in growing pigs.

Abstract: 1. Existing information on whether the action of guar gum in decreasing postprandial blood glucose concentrations is due, at least in part, to a reduced rate of gastric emptying is conflicting, possibly because three types of test meals have been used. In order to test whether the type of test meal used influences the action of guar gum, these three types of meal were compared, either without or with guar gum, in growing pigs. The meals were: a high-energy meal (HEM), a low-energy milky drink (LEMD) and a glucose drink (GD). 2. Six pigs were prepared with a simple gastric cannula which allowed complete removal of the stomach contents just before or 0.5, 1, 2 or 4 h after feeding. 3. The three types of test meal without guar gum gave rise to very different postprandial profiles of gastric pH and of digesta and dry matter (DM) emptying from the stomach. 4. Addition of guar gum to the GD significantly raised gastric pH at 0.5 and 1 h after feeding but, when it was added to HEM, gastric pH was only significantly raised 4 h after feeding. No significant effect on gastric pH was seen when guar gum was added to LEMD. 5. Although addition of guar gum to GD had no significant effect on the emptying of digesta from the stomach, when added to HEM the rate of emptying of digesta was significantly reduced 1, 2 and 4 h after feeding. Addition of guar gum to LEMD only significantly increased the amount of digesta remaining in the stomach 2 h after feeding. 6. There was no significant effect on the emptying of DM from the stomach when guar gum was added to either HEM or LEMD. However, addition of guar gum to GD significantly reduced the mean rate of emptying of DM 0.5 h after feeding. 7. Addition of guar gum to either LEMD or GD had no significant effect on the DM concentration of the evacuated gastric digesta. However, addition of guar gum to HEM significantly lowered the DM concentration of the evacuated gastric digesta 1, 2 and 4 h after feeding. 8. It was concluded that differences in test meal composition and also in the methods used to measure gastric emptying could account for the discrepancies previously reported. The results suggest that although guar gum may reduce the rate of gastric emptying under some conditions, this is unlikely to be the only mechanism by which it acts.

Soap bar composition containing guar gum

Abstract: Personal cleansing compositions comprising alkali metal soap and guar gum-coconut fatty acid-sodium hydroxide complex and exhibiting improved physical properties, lather properties, and mildness. The toilet bars comprise alkali metal soap and from about 0.5 to about 8% by weight guar gum, which guar gum is provided as a pre-reacted complex prepared by suspending one part by weight guar gum in from about 1 to about 12 parts by weight molten coconut fatty acid and reacting with the suspension from about 0.03 to about 0.2 part by weight sodium hydroxide per each part by weight coconut fatty acid.

Colored food composition, in particular for decorative use

Abstract: An edible gelled emulsion of a combination of oil, a hydrophobic pigment and/or 5 coloring, an emulsifier, a gelling agent and water. The gelling agent constitutes carrageen, optionally agar-agar; the gelled emulsion can also contain guar gum, gelatin, or mixtures thereof. The gelled emulsion is used, for food decorating.

Relationship between changes in GIP concentrations and changes in insulin and C-peptide concentrations after guar gum therapy.

Abstract: In order to elucidate the mechanisms of the action of gel-forming fibre in diabetes, we measured insulin, C-peptide and GIP responses to meals during treatment with guar gum and placebo in normal and non-insulin-dependent diabetic (NIDD) subjects. Dietary supplementation with guar gum caused a sustained reduction of the GIP response in normal and diabetic subjects (p<0.05), but did not influence insulin responses. On the other hand, guar gum increased the C-peptide response to meals in normal subjects (p<0.05) resulting in a 40% decrease of the insulin/C-peptide ratio (p<0.01). Assuming that the insulin/C-peptide ratio reflects the hepatic extraction of insulin, this would be compatible with increased hepatic removal of insulin. The change in insulin/C-peptide ratio was positively correlated with the change in GIP response after guar gum (r = 0.75; p<0.001) and this correlation was strengthened in normal subjects (r=0.91; p<0.001). Our data thus suggest that guar gum stimulates rather than suppresses insu...

Guar gum: the importance of reporting data on its physico-chemical properties.

Abstract: The recent review by Peterson and Mann (Diabetic Medicine 2, 345-347), on the role of guar gum in the treatment of diabetes, raises a number of issues that we feel are worthy of further discussion. Firstly, we are even more optimistic than the authors in stating that guar, whether administered as a granulate or a food product (e.g. guar bread), has an important role to play in diabetic management. But we would like to emphasize the need for more detailed information on the relationship between the physico-chemical properties of guar and its acute effects on gastrointestinal function. This information is of critical importance if we are to:

Effects of Various Polymer Additives on Cavitation Damage

Abstract: Cavitation damage tests in various polymer solutions have been carried out using a vibratory damage apparatus. The relation of weight loss-time, the damage patterns, the cavitation clouds and the damaged area in a polyacrylamide solution, a sodium carboxy-methylcellulose solution, a hydroxyethylcellulose solution, a guar gum solution and a polyethylene oxide solution are compared and are discussed. It is found that the weight losses in the PAM solution and the Polyox solution, which are more elastic, are smaller than the cases of the other polymer solutions and water after sixty minutes exposure to cavitation.

Nutritional risk of high-carbohydrate, guar gum dietary supplementation in non-insulin-dependent diabetes mellitus.

Abstract: Dietary supplementation with high-carbohydrate, guar gum fiber (HCF) is effective in acutely blunting postprandial blood glucose levels. We report the effect of such supplementation on the diet and nutritional status of a group of 16 subjects with non-insulin-dependent diabetes mellitus (NIDDM) who incorporated either HCF bars (35.7 g carbohydrate and 6.6 g guar gum/bar) or placebo bars (identical except for the absence of guar gum) into the diet for 6 mo as part of a double-blind, randomized clinical trial. The HCF subjects achieved mean daily intake of 4.8 +/- 0.4 bars, constituting 51.2 +/- 3.1% of total calories and providing 29.7 +/- 2.6 g guar gum daily. Energy intakes and body weight did not change significantly in either group. Food consumption patterns and nutrient intakes did change, although not enough to impair the nutritional integrity of the diet because the bars themselves served as a source of nutrients. The bars were rich in thiamin, B6, folacin, phosphorus, iron, zinc, and copper, adequately replacing any decrease in nutrient intake as a result of foods being dropped from the diet. In fact, daily intakes of B6, folacin, and copper actually increased due to contributions from the bars. Nutrients in which the bars were poor (vitamins A, C and B12) resulted in suboptimal intakes (less than 66% RDA). Although no significant change in nutritional status of the HCF group occurred as determined by arm muscle area, arm fat area, hemoglobin, hematocrit, or serum albumin, transferrin, iron, ferritin, calcium, phosphate, B12, and magnesium levels, these indicators of nutritional status are rather insensitive.(ABSTRACT TRUNCATED AT 250 WORDS)

Functional properties of guar (Cyamopsis tetragonoloba) meal protein isolates.

Abstract: Functional properties of protein isolates obtained from detoxified guar meals were compared with those of defatted guar meal protein isolate. All samples exhibited U-shaped nitrogen solubility vs. pH profiles with max. solubilities (80%) at extreme acidic and alkaline regions and min. solubility (2%) at pH 5. Protein isolates from aqueous alcohol-extracted and autoclaved meals had lower water absorption capacities (74-98 g/100-g sample) while 1 and 0.25 N HCl-extracted meal isolates had significantly higher values of 187 and 180 g/100-g sample, resp. Fat absorption capacities (g/100-g sample) of the various isolates obtained from treated flours were in the range 105-133 while that of defatted meal isolate was 108. Foam capacity (% vol. increase) of the 2-propanol-extracted meal isolate was 150 compared to a value of 125 for the control while the other detoxified meal isolates had lower foam capacities. Foam stability (% foam vol.), at 30 min after whipping, of the various samples ranged from 48 to 63, the highest value being for the defatted meal isolate. The defatted guar meal isolate had an emulsification capacity (ml of oil emulsified/g of sample) of 65 while the values for the other isolates ranged from 56 to 72.

Pharmaceutical composition based on guar gum and other antacids for protection of the oesogastroduodenal mucous membrane

Abstract: The novel pharmaceutical composition is based on therapeutically active substances for protection of the oesogastroduodenal mucous membrane. There is used guar gum as a pH 1 to pH 0.8 antacid. Various other antacid agents are possibly added.

Polymer gelation process for oil recovery applications

Abstract: A process employing a polymer gel in oil recovery applications. A gel is prepared by mixing a single aqueous gelation solution at the surface made up of a chromium acetate complex crosslinking agent and a mixture of an acrylamide polymer and guar gum polymer. The solution is injected into a desired treatment region and gelled to completion in situ.

Predicting Steady and Oscillatory Shear Rheological Properties of CMC and Guar Gum Blends from Concentration and Molecular Weight Data

Abstract: The steady shear and oscillatory shear rheological properties of aqueous solutions of sodium carboxymethylcellulose (CMC), guar gum and CMC/guar blends of ratios 3: 1, 2: 1, 1: 1, 1:2, and 1:3 by weight were measured in the concentration range of 0.5, 0.75, 1.0, and 1.5% by weight. For the CMC/guar systems, the zero-shear rate viscosity, rto, time constants At and A2 and the slopes of the non-Newtonian region of the log rt vs log + and log n’ vs log o curves, - S, and - S,., can be related to concentration and molecular weight.

Effects of certain dietary fibers on apparent permeability of the rat intestine.

Abstract: Apparent intestinal permeability was determined indirectly by orally administering a poorly absorbed dye, phenol red, to rats and measuring its recovery in feces and in urine. Increased apparent permeability was recognized by increased dye recovery in urine and by an increased ratio of urinary to fecal dye recovery. Guar gum, pectin, carrageenan type I (80% kappa, 20% lambda), carrageenan type II (iota) and cellulose were each fed at levels of 5 and 15% (wt/wt) of the diet for 31 d to male Fischer 344 rats. The average initial weight of rats was 230 g. Rats fed 15% guar gum gained significantly less weight than most of the other rats (P less than 0.05). Phenol red recovery was measured at 2 and 4 wk after the beginning of the experiment. At 2 wk urinary recoveries of phenol red were high in rats fed fiber-free and carrageenan type II diets, indicating increased apparent permeability. By 4 wk, adaptation had apparently taken place. Urinary dye recoveries were lower in every diet group, and most fiber-containing diet groups gave significantly lower recoveries than did the fiber-free group. Fecal recovery of phenol red was high in the cellulose, carrageenan I, and 5% carrageenan II groups, intermediate in the 5% pectin and 15% carrageenan II groups, and low in the fiber-free, guar gum and 15% pectin groups at both 2 and 4 wk. The ratio of phenol red recovery from urine to that from feces, another index of apparent intestinal permeability, was higher in the fiber-free diet group than in all the other groups. Rats fed 15% dietary fiber had higher average ratios than those fed the same fiber at 5%. These data are consistent with the hypothesis that intestinal permeability to foreign substances may be altered considerably by diet.