Showing papers on "Guar gum published in 1989"

Interrelated Effects of Dietary Fiber and Fat on Lymphatic Cholesterol and Triglyceride Absorption in Rats

Abstract: Lymph cannulated rats were administered intragastrically a test emulsion containing 25 mg of [14C]cholesterol, 50 mg of either guar gum, cellulose or chitosan, and 200 mg of either safflower, high-oleic safflower or palm oil, and the absorption of labeled cholesterol and fatty acids was measured. The type of both dietary fiber (P less than 0.001) and fat (P less than 0.05) significantly influenced cholesterol absorption. A significant interaction of fiber and fat on cholesterol absorption (P less than 0.05) was also observed. Chitosan effectively lowered cholesterol absorption more than did guar gum or cellulose, and this effect was more significant when given with safflower or high-oleic safflower oil than with palm oil. When guar gum was the source of dietary fiber, dietary fats did not modify cholesterol absorption. Dietary fiber also significantly affected triglyceride absorption (P less than 0.05). Absorption tended to be low in the chitosan, high in the cellulose and intermediate in the guar gum group. Absorption of safflower and high-oleic safflower oils tended to be higher than that of palm oil when cellulose or guar gum was fed. Guar gum, as compared with the other fibers, altered the absorption pattern of both cholesterol and triglyceride. The results showed that the type of dietary fat significantly influenced the effect that dietary fiber exerted on lipid absorption.

Dietary guar gum effects on postprandial blood glucose, insulin and hydroxyproline in humans.

Abstract: Meals (425 kcal) containing various doses of guar gum (0, 2.5, 7.5 or 12.5 g) were ingested by nine healthy male subjects after a 12-h fast. The rise in blood glucose was higher after the control meal without guar gum than after the guar gum-containing meals, which all gave a similar rise in glucose. In contrast, increased doses of guar gum led to a greater reduction in the postprandial rise in insulin. The postprandial increase in serum hydroxyproline, an amino acid added to all meals, was decreased in a similar manner by all of the guar gum doses. Gastric emptying was measured after the control meal without guar gum and the meal containing 12.5 g of guar gum by monitoring 51Cr, which was added to the meals. Guar gum was found to reduce the variation between individuals, as well as the initial rate of gastric emptying, which correlated with changes in both serum hydroxyproline (rs = 0.93, P less than 0.01) and blood glucose (rs = 0.83, P less than 0.01). The effectiveness of guar gum in reducing postprandial response was lost after heating and homogenization for canning. A threshold in the reduction in rise of glucose or hydroxyproline was reached with the lowest dose (2.5 g) of viscous guar gum; larger doses had no additional effects. The reduced absorption seems to be an effect of a slower gastric emptying rate.

In Vitro Fermentabilities of Purified Fiber Supplements

Abstract: Six commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr. Short chain fatty acids (SCFA), hydrogen and methane productions, and neutral-detergent fiber digestibility differed significantly with fiber source. The most rapid fermentation rate was with pectin followed by psyllium gum, tragacanth gum, guar gum, soy fiber, and finally cellulose. Such differences in fermentability should be considered when food products are formulated. Dietary fiber source and intake may also affect breath hydrogen measurements and estimates of available carbohydrate malabsorption.

The influence of Guar gum on absorption of metformin from the gut in healthy volunteers.

Abstract: Dietary fibre and biproducts of some vegetable extracts (Guar etc.) are advocated to reduce postprandial hyperglycaemia but there is some evidence that these may disturb the absorption kinetics of orally administered drugs. The effect of Guar gum on the digestive absorption of metformin was tested in 6 healthy subjects given 1700 mg of metformin with a standardised meal. Metformin blood levels showed that when given together with Guar there was a reduction in the absorption rate over the first 6 hours. These findings suggest that combination therapy may diminish the anti-hyperglycaemic action of metformin.

Saccharide inhibition of dental plaque

Abstract: The invention provides plaque-inhibitory agents useful in oral compositions such as mouthwashes, tooth­pastes, mouthrinses, dental creams, toothpowders etc. comprising polysaccharides such as xanthan gum, gum tragacanth (pectin), guar gum, gum karaya, chondroitin sulfate, polygalacturonic acid, sodium alginate and carrageenans of the kappa/lambda configuration. The agents are effective in plaque-inhibiting at concentra­tions between about 0.0025% and 2.000% on a weight/­volume basis.

Effect of dietary fibers on glycemia and insulinemia and on gastrointestinal function in rats.

Abstract: The effects of purified and semipurified dietary fiber supplements on glycemia and insulinemia were measured simultaneously with their effects on digestive tract function in the rat. An insoluble fiber (cellulose) and four soluble fibers (guar gum, carboxymethylcellulose, mustard mucilage, and oat β-glucan) were added separately to a fiber-free solid diet and fed to Sprague–Dawley rats for 10 days. Guar gum and oat β-glucan reduced the food intake, whereas cellulose increased it. Guar gum reduced weight gain. Cellulose increased the protein efficiency ratio. After a 13-h fast, glycemia and insulinemia were measured 45, 90, 210, and 360 min after the beginning of a voluntary short meal. Addition of fibers did not change the glycemic response, but soluble fibers significantly decreased insulinemia 45 min after the meal. All fibers significantly delayed gastric emptying, cellulose and mustard mucilage being the most effective. Dry matter contents of the small intestine were increased especially by guar gum a...

Coated fish feed pellets

Abstract: Palatability of fish feed pellets is increased by coating preformed pellets with a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.

Toilet bar composition containing cationic guar gum

Abstract: Toilet bar compositions containing alkali metal soap and cationic guar gum provided by a fast hydrating cationic guar gum. The bars exhibit improved bar feel. The formulations of the bars have improved processability. The toilet bars comprise alkali metal soap and from about 0.2% to about 5% by weight of the fast hydrating cationic guar gum.

Effects of guar gum on plasma urea, insulin and glucose in the growing pig.

Abstract: 1. Six growing pigs fitted with portal and arterial blood cannulas were given a barley-fishmeal diet, either alone or supplemented with guar gum at 60 g/kg basal diet. Blood samples were taken during 8 h following test meals given at 08.00 hours. 2. Ingestion of the guar-gum-supplemented diet appeared to increase systematically portal and arterial levels of plasma urea. At peak values, 4 and 5 h after the test meal, this effect was statistically significant (P less than 0.05). 3. Irrespective of which diet was given, portal and arterial blood samples, withdrawn at the same time, were found to have about the same concentration of urea. This was found throughout the 8 h studied and implies that no net exchange of urea between the circulation and the gastrointestinal tract, as a whole, took place. 4. In the time-period 30-60 min following the test meal, guar gum significantly reduced the postprandial hyperglycaemia and hyperinsulinaemia in portal blood.

Effect of Guar Gum on Mineral Balances in NIDDM Adults

Abstract: The self-selected diet of 16 subjects with non-insulin-dependent diabetes mellitus (NIDDM) was supplemented for 6 mo with either a granolalike bar containing 35.5 g carbohydrate and 6.6 g guar gum/bar or a placebo bar containing carbohydrate but no guar gum. Subjects consumed a mean of 4.8 bars/day. Average guar gum consumption at the end of the study was 31.7 g/day. One week before and at the end of the study, subjects were admitted to a metabolic ward and fed a controlled diet similar to their self-selected diet. Food, feces, and urine were composited for analysis of iron, zinc, copper, calcium, magnesium, and manganese. Eight subjects consuming the guar gum supplement and 6 subjects consuming the placebo bar completed collections for mineral balance. Neither consumption of guar gum nor placebo bar significantly changed apparent mineral balance for iron, copper, zinc, calcium, manganese, or magnesium from prestudy levels to 6-mo levels, and no significant differences were observed between the two groups. With the exception of copper, men consumed significantly more minerals than women. We conclude that consumption of guar gum by patients with NIDDM does not adversely affect apparent mineral balance.

On the nutritional properties of starch and dietary fiber in cassava bread.

Abstract: Soluble fiber accounted for 40% of the total dietary fiber content in cassava bread. The soluble fraction consisted of mainly uronic acid and glucose polymers (pectins and beta-glucans), whereas the insoluble fraction was rich in cellulose and lignin. Cassava bread starch showed a high degree of gelatinization (97%) and was completely hydrolyzed by microbial alpha-amylase / amyloglucosidase treatment. Its rate of hydrolysis at moderate concentrations of pancreatic alpha-amylase was, however, slower than that observed for boiled wheat starch. This difference did not persist after pepsin pre-digestion of cassava bread. An isolated total dietary fiber fraction from cassava bread, as well as guar gum, decreased the release of starch digestion products from dialysis tubings. Either material also lowered the rate of gastric emptying in rats. These results suggest two reasons for the low in vitro Digestibility Index previously reported for cassava bread: a limited starch availability due to starch-protein interactions, and fiber-related changes in the viscosity of the medium. This feature, besides the observed retardation of gastric emptying caused by its fiber constituents, makes cassava bread an interesting product to be tested for its in vivo glycaemic response.

The effects of guar gum or wheat bran on the disappearance of 14C-labeled starch from the rat gastrointestinal tract.

Abstract: An animal model was used to test the hypothesis that guar gum, a source of soluble fiber, will slow the disappearance of starch from the gastrointestinal tract. Male Wistar rats were adapted for 1 wk to a purified diet and then divided into three groups and given 30 min to consume a test meal. The test meal contained 5% fiber derived from guar gum (GG) or wheat bran (WB) or was fiber-free (FF), and each contained 2.5 microCi 14C-labeled starch. At 1, 2.5, or 5 h postprandial, a group from each dietary treatment was killed, and stomach, small and large intestine and cecum were removed to determine the distribution of radioactivity. The isotope emptied from the stomach at a similar rate for all three groups. The percent ingested dose in the small intestine (SI) was highest in the upper half at 1 h and highest in the lower half at 2.5 h for all groups. The percent ingested dose of 14C-starch was significantly higher from upper SI segments in the GG group than from those in the FF group at 2.5 and 5 h, whereas percent ingested dose did not differ in the upper SI segments in the WB group compared to the FF group at 1, 2.5 and 5 h. These data indicate that a viscous polysaccharide (GG) can delay the disappearance of starch from the SI whereas a source of insoluble fiber (WB) did not slow starch disappearance.

Method for thickening or stabilizing aqueous media with polyamphoteric polysaccharides

Abstract: A method of thickening, stabilizing, controlling mobility, or enhancing water retention in aqueous media and electrolyte-containing aqueous media employs neutrally-charged polyamphoteric graft copolymers of polysaccharides with zwitterionic monomers or cationic/anionic monomer pairs. These polyampholytes are characterized by their unique resistance to loss of intrinsic viscosity in the presence of electrolytes. These polyampholytes may be prepared by an inverse emulsion method of graft copolymerization. One such electrolyte-tolerant polyampholyte is a novel composition prepared by graft copolymerization of guar gum.

Method of producing glyoxylated hydroxypropyl guar and liquid plant treatment composition containing same

Abstract: A liquid fertilizer composition having a substantial ability to retard leaching of constituent plant nutrients is prepared by dispersing glyoxylated hydroxypropyl guar in an aqueous mixture containing a fertilizer chemical in a preferred concentration of 0.4-1.5% by weight. Similarly, a liquid herbicide, fungicide, insecticide, fire retardant or other liquid plant treatment composition having the ability to adhere to applied surfaces to resist washing is prepared by dispersing glyoxylated hydroxypropyl guar in an aqueous mixture of such a plant treatment chemical in a corresponding concentration. A method is disclosed for producing glyoxylated hydroxypropyl guar by reacting guar gum with propylene oxide and the reaction product thereof with glyoxal in the absence of alcohol or any solvent.

Suppression of sordes on tooth

Abstract: PURPOSE: To obtain a nontoxic composition for oral cavity, having preventing action on aggregation of bacteria in formation of dental plaque, suitable for oral cavity, capable of exhibiting effects at a low concentration, containing an effective amount of a polysaccharide such as xanthan gum, tragacanth gum, etc. CONSTITUTION: This composition contains an effective amount of a polysaccharide selected from xanthan gum, tragacanth gum, guar gum, karaya gum, chondroitin sulfuric acid, polygalacturonic acid, sodium alginate, κ/λ type carrageenan. The polysaccharide is used in the concentration of about 0.0025 to about 4wt.% by weight/volume in the composition for oral cavity in an aqueous base. The composition is a substantially solid or pasty material such as a cream for teeth, a toothpaste or tooth powder.

Stable suspensions for filtering beer

Abstract: Amorphous silica can be prepared in a stable and pumpable suspension, suitable for use in alcoholic beverage stabilisation, by adding a polysaccharide or inorganic gelling agent. Examples of polysaccharides are carboxy methyl celluloses, guar gum and Xanthan gum. Preferably the suspension contains sorbic acid, benzoic acid or a benzoate to give synergistic action with the polysaccharide.

Effects of guar and carob gums on glucose, insulin and cholesterol plasma levels in the rat

Abstract: Guar gum, obtained from the seeds of Cyamopsis tetragonolobus (L) Taub (Leguminosae), and carob gum, obtained from the seeds of Ceratonia siliqua L (Leguminosae), were investigated for their effect on body weight, blood glucose and insulin levels in rats fed on a diet containing 15% of guar or carob gums for 2 to 6 consecutive weeks At the same time, cholesterol plasma levels were assayed A decrease in both plasma glucose and IRI levels together with a decreased haematic cholesterol level were observed

Low-molecular guar gum, its production and food and drink containing same

Abstract: PURPOSE: To obtain a low-molecular guar gum which has an action of relieving constipation and can be added to various foods without detriment to their palatability by decomposing guar gum so as to give specified properties to the obtained product of decomposition. CONSTITUTION: Guar gum is decomposed by the action of desirably at least 5g, per g of the guar gum, of β-mannase to obtain a low-molecular guar gum of an average MW of 4000-50000, a mannose/galactose compositional ratio of (1.5-2.0):1.0 and a viscosity of 100-1000cP as measured in a 40wt.% aqueous solution at 20°C. COPYRIGHT: (C)1990,JPO&Japio

Preparation of pasta-containing retort food

Abstract: PURPOSE: To prepare the original texture of a paste by receiving and sealing a dry paste recovered with hot water and a water-containing seasoning sauce in a heat-resistant container and subsequently retort-sterilizing the sealed mixture to adjust the water content of the pasta. CONSTITUTION: A paste dough comprising 45-83wt.% of wheat flour containing ≥90wt.% of durum wheat four, 0.1-2wt.% of a thermally coagulative protein (e.g. albumen), and 0.1-2wt.% of a gum (e.g. gelan gum) and/or 5-20wt.% of a starch is shaped into 0.5-2.0mm thick noodle belts or 1-10mm thick noodle lines, dried under conditions comprising a temperature of 75-95°C and a relative humidity of 30-90% and subsequently recovered with hot water to provide a dry pasta having a water content of 30-50wt.%. 1-10wt.% of a wheat flour roux comprising wheat flour and an oil, 1-30wt.% of solid fats having a melting point of 35-45°C, 0.01-10wt.% of a thickening agent (e.g. guar gum) and various seasonings are mixed to prepare a water-containing seasoning sauce having a water content of 65-95wt.% and a viscosity of 3000-20000cp (at 70°C). The dry pasta and the seasoning sauce are received and sealed in a heat-resistant container in a weight ratio of 1/50-5 and subsequently retort-sterilized at 115-135°C to adjust the water content of the pasta to 60-85wt.%. COPYRIGHT: (C)1991,JPO&Japio

Polyamphoteric polysaccharide graft copolymers neutrally charged

Abstract: A method of thickening, stabilizing, controlling mobility, or enhancing water retention in aqueous media and electrolyte-containing aqueous media employs neutrally-charged polyamphoteric graft copolymers of polysaccharides with zwitterionic monomers or cationic/anionic monomer pairs. These polyampholytes are characterized by their unique resistance to loss of intrinsic viscosity in the presence of electrolytes. These polyampholytes may be prepared by an inverse emulsion method of graft copolymerization. One such electrolyte-tolerant polyampholyte is a novel composition prepared by graft copolymerization of guar gum.