Showing papers on "Guar gum published in 1990"

Effect of viscous indigestible polysaccharides on pancreatic-biliary secretion and digestive organs in rats

Abstract: Effects of viscous indigestible polysaccharides on the pancreas exocrine function were investigated in growing rats. Rats were fed a nonfiber diet or a diet containing approximately 5% of one of the following fibers: apple pectin, lambda-carrageenan, locust bean gum, gum xanthan, guar gum or sodium (Na) alginate. Pancreatic-bile secretion was found to be elevated in rats fed for 2 wk the highly viscous polysaccharides, sodium alginate, locust bean gum, gum xanthan and guar gum. The polysaccharides may have interfered with the digestion and absorption of nutrients, resulting in a decreased digestibility and an enlargement of digestive organs. When alginic acid and calcium alginate, insoluble polysaccharides that did not contribute to viscosity, were given to rats, they had no effect on pancreatic and biliary secretion compared with sodium alginate. The results demonstrate that consumption of viscous indigestible polysaccharides leads to changes in the exocrine pancreatic-biliary function and may depress the process of digestion and absorption. Rats may compensate for the inefficiency of digestion and absorption with a hyperplasia/hypertrophy of digestive organs and an increased secretion of digestive juice.

Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

Abstract: The effect of oat gum on carbohydrate metabolism is described and its properties are compared with those of guar gum and the intact cell wall polysaccharide as it occurs in the native bran

Conditioning shampoo comprising a surfactant, a non-volatile silicone oil and guar hydroxypropyltrimonium chloride as a cationic conditioning polymer

Abstract: A shampoo composition contains surfactant together with a cationic derivative of guar gum and an insoluble non-volatile silicone present as emulsified particles having average particle size below 2μm. The silicone is preferably incorporated as a pre-formed emulsion.

Guar gum. A review of its pharmacological properties, and use as a dietary adjunct in hypercholesterolaemia.

Abstract: Guar gum is a dietary fibre advocated for use in lowering serum total cholesterol levels in patients with hypercholesterolaemia. Its mechanism of action is proposed to be similar to that of the bile-sequestering resins. Although guar gum is also employed as an adjunct in non-insulin-dependent diabetic patients this review is restricted to its efficacy as a hypolipidaemic agent. Clinical trials indicate that, when used alone, guar gum may reduce serum total cholesterol by 10 to 15%, although some studies show no significant response. An attenuation of this effect during longer term treatment has been seen but evidence of this effect is equivocal. As an adjunct to established therapies (bezafibrate, lovastatin or gemfibrozil) guar gum has shown some promise: it may produce a further reduction in total cholesterol of about 10% in patients not responding adequately to these drugs alone. Gastrointestinal effects, notably flatulence, occur relatively frequently and may be considered unacceptable by some patients. Standardization of formulations and methods of administration of guar gum is required to clarify its pharmacological and clinical properties. Thus, on the basis of presently available evidence guar gum as monotherapy may be considered at most modestly effective in reducing serum cholesterol levels. Nonetheless, further investigation of guar gum is warranted, particularly its use as an adjunct to produce additional reductions in serum cholesterol in patients not responding optimally to other lipid-lowering agents.

Fat-like bulking agent for aqueous foods comprising microcrystalline cellulose and a galactomannan gum

Abstract: Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder whose particles are spheroidal in shape. The resulting material may be used, that is, as a low-calorie fat-like material in certain foods. Optionally, a third, edible, component such as a lipophilic material, or a hydrophilic material, such as a proteinaceous material or a polysaccharide, or mixtures thereof, may be incorporated in this composition to enhance taste and/or other desired properties. When this composition, in colloidal form, is added to such foods as salad dressings or dairy products as a fat substitute, it imparts a fat-like mouth feel and consistency without the caloric value of fat. In a further embodiment of this invention, it has been found that the sperical particles may be broken down under high energy shear conditions to form a fibrous material which, when dispersed in water, also imparts fat-like properties to foodstuffs.

Action of guar gums on the viscosity of digestive contents and on the gastrointestinal motor function in pigs.

Abstract: The apparent viscosity of three test meals containing 6% of different guar gums was measured in the gastric, duodenal and jejunal contents and related with the gastrointestinal myoelectric activity and transit time in pigs The motility index (mV/min) and the spike burst frequency (number of spike bursts/min) were closely related to the digesta viscosity: they were significantly increased by most viscous contents in stomach and small intestine This effect was associated with an increase in the orocecal transit time of liquids and solids

The effect of soluble- and insoluble-fibre supplementation on post-prandial glucose tolerance, insulin and gastric inhibitory polypeptide secretion in healthy subjects

Abstract: Six healthy non-obese male subjects were given three test meals containing 100 g carbohydrate and 1.5 g soluble paracetamol, supplemented on one occasion with 10 g guar gum and on another with 10 g sugarbeet fiber. A further six subjects were given the same test meal supplemented on one occasion with 10 g soya-bean-cotyledon fibre and on another, 5 g glucomannan. Venous blood samples were taken before, and at intervals for 180 min following the meal, and analysed for insulin, gastric inhibitory polypeptide (GIP) and paracetamol (as an index of gastric emptying). Arterialized blood samples were taken and analysed for glucose. Meal supplementation with both guar gum and sugar-beet fibre improved glucose tolerance, but circulating glucose levels were unaffected by the addition of either soya-bean-cotyledon fibre or glucomannan to the meals. Supplementation with guar gum and glucomannan lowered post-prandial insulin levels. Insulin levels were enhanced by addition of soya-bean-cotyledon fibre to the meal and unaffected by sugar-beet fibre. Post-prandial GIP levels were lowered in the guar-gum-supplemented meal and augmented with sugar-beet fibre supplementation. Addition of glucomannan and soya-bean-cotyledon fibre did not affect circulating GIP levels. The study failed to confirm previous reports of improved glucose tolerance following glucomannan and soya-bean-cotyledon fibre supplementation. The failure of sugar-beet fibre to reduce post-prandial insulin secretion despite improved glucose tolerance may be due to the observed increased secretion of GIP. The increased insulin levels seen following soya-bean-cotyledon fibre supplementation cannot be attributed either to changes in glucose tolerance, GIP secretion or gastric emptying.(ABSTRACT TRUNCATED AT 250 WORDS)

Placebo-controlled trial of the effects of guar gum and metformin on fasting blood glucose and serum lipids in obese, type 2 diabetic patients.

Abstract: Nineteen obese patients with Type 2 diabetes mellitus were treated for periods of 3 months with placebo, guar gum (5 g three times daily) and metformin (500 mg three times daily) in a randomized double-blind, double-placebo, cross-over study. Both active agents decreased fasting blood glucose from 11.4 +/- 3.7 mmol l-1 (mean +/- SD) to 8.6 +/- 2.8 mmol l-1 on metformin (p less than 0.001) and to 9.5 +/- 3.9 mmol l-1 on guar gum (p less than 0.01). Metformin significantly reduced the very low density lipoprotein (VLDL) cholesterol concentration from 0.62 (+0.73, -0.34) mmol l-1 (geometric mean (+SD, -SD)) to 0.43 (+0.58, -0.25) mmol l-1, (p less than 0.02), but unless hyperlipidaemia was present there were no changes in other serum lipid or lipoprotein levels. In patients with serum cholesterol greater than 6.5 mmol l-1 decreases in serum triglycerides from 3.29 (+3.27, -1.64) to 2.46 (+2.55, -1.25) mmol l-1 (p less than 0.02) occurred with metformin. In these patients guar gum produced a reduction in serum cholesterol (from 7.70 +/- 0.90 to 6.41 +/- 1.11 mmol l-1, p less than 0.01) due to an effect on low density lipoproteins. These differential effects may be important in planning therapy when hyperlipidaemia accompanies Type 2 diabetes.

Prevalence of occupational asthma and immunologic sensitization to guar gum among employees at a carpet-manufacturing plant.

Abstract: Guar gum is a high-molecular-weight agent that can cause occupational rhinitis and asthma. We surveyed the employees at a carpet-manufacturing plant in which guar gum is used to adhere the dye to the fiber; 162/177 of the employees (92%) participated in the first part of the survey that included a questionnaire and skin prick tests with common allergens and guar gum (1 mg/ml). IgE and IgG antibodies to guar gum were also measured in those subjects (133/162 or 82%) who agreed to blood tests. Thirty-seven subjects (23%) had a history suggestive of occupational asthma and 59 (36%), of occupational rhinitis. Eight subjects (5%) demonstrated immediate skin reactivity to guar gum. Eleven subjects (8.3%) had serum IgE antibodies to guar gum. All subjects, except one subject who had a history suggestive of occupational asthma (n=37) or positive skin tests (n=4), participated in the second part of the study. A methacholine-inhalation test was performed during a workshift or in the 3 to 4 hours after the workshift. Five subjects had a concentration of methacholine causing a 20% fall in FEV 1 of 1 of 1.6 L made specific challenges impossible. Two subjects had typical isolated immediate reactions. We conclude that the prevalance of IgE sensitization to guar gum is between 5% (8/162) (as assessed by skin tests) and 8.3% (11/133) (as assessed by measurement of serum IgE antibodies). Occupational asthma was confirmed in two subjects and highly probable in a third subject (prevalence of occupational asthma, 2%).

Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk

Abstract: Yogurt ice cream made of 6.5% sheep's milk fat and 11.5% of nonfat milk solids (MSNF) derived by 83% from sheeps milk contained decreased lactose and increased protein by approximately 20% and 25%, respectively, compared to the conventional product from cow's milk. Acidity of the final product was from pH 4.4 to 4.9. Stabilizers that were tried were xanthan gum, guar gum and a commercial stabilizer at concentrations 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5%. Based on determinations of physical qualities as well as on the sensory evaluation of the yogurt ice cream, xanthan gum gave optimum results at 0.2% concentration, guar gum at 0.3% while the commercial stabilizer was partially satisfactory up to 0.5% concentration.

Soluble hydrocolloids enable fat reduction in process cheese spreads

Abstract: Aqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ-carrageenan, three types of high-methoxyl pectin, propylene glycol alginate, low-viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ -carrageenan, 1.7% to 2.2% pectin or 1.7% low-viscosity guar had textures consistent with a high-fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.

Grafting of polyacrylamide on to guar gum using K2S2O8 ascorbic acid redox system

Abstract: The grafting of polyacrylamide on to guar gum in aqueous medium initiated by the potassium persulfate/ascorbic acid redox system has been studied gravimetrically at the temperature 35 ± 0.2°C in the presence of atmospheric oxygen and Ag+ ions. The rate of grafting was found to increase with temperature, concentration of redox components, acrylamide, and guar gum. But at higher concentration of guar gum, the rate of grafting was found to decrease. A mechanism for grafting and suitable rate expression have been suggested.

Effect of soluble fibers on plasma lipids, glucose tolerance and mineral balance.

Abstract: Fibers are broadly classified as soluble and insoluble based on their physical or analytical properties. Two human studies have been carried out in this laboratory utilizing soluble gums. The first compared a low fiber diet to the diet with an average of 19.5 g of added fiber per day from cellulose, an insoluble fiber, or carboxymethylcellulose gum, karaya gum or locust bean gum, all soluble fibers. Plasma cholesterol levels but not triglycerides were significantly lower when the soluble gums were consumed for 4 weeks each. Glucose and insulin response curves after a standard glucose tolerance test were not significantly different between the 5 diets. Adding refined fibers to the basal diet did not significantly affect apparent mineral balance of calcium, magnesium, manganese, iron, copper or zinc, with the exception of a a negative manganese balance after carboxymethylcellulose. The second study added an average of 31.7 g of guar gum per day to the diets of non-insulin dependent diabetic individuals for 6 months. Lipid levels observed at the beginning of the study were not reduced in either group, placebo or guar gum supplemented. Consumption of guar gum significantly reduced the C-peptide but not the glucose response curve. The number of insulin receptors increased while affinity remained the same. Apparent mineral balance was not affected by the consumption of guar gum for 6 months. The combined results of these studies indicates that soluble refined gums may have therapuetic value in reducing cholesterol and improving glucose metabolism without adversely affecting most mineral balances.

The fermentability of polysaccharides by mixed human faecal bacteria in relation to their suitability as bulk‐forming laxatives

Abstract: The fermentability of a variety of carbohydrate complexes was determined by measuring gas production rates in slurries of mixed human faecal bacteria. The commercial laxatives psyllium (isphagula husk) and sterculia were fermented relatively slowly in comparison with mucin, guar gum, pectin, starch, carrageenan, isogel and chondroitin sulphate. Fermentation of fiberall (psyllium + wheat bran) was low and similar to that of alginic acid. The fibre complex fibercon was largely resistant to degradation by gut bacteria and was comparable to fermentation of chitin.

Secretion of the alpha-galactosidase from Cyamopsis tetragonoloba (guar) by Bacillus subtilis.

Abstract: A fusion of DNA sequences encoding the SPO2 promoter, the alpha-amylase signal sequence from Bacillus amyloliquefaciens, and the mature part of the alpha-galactosidase from Cyamopsis tetragonoloba (guar) was constructed on a Bacillus subtilis multicopy vector. Bacillus cells of the protease-deficient strain DB104 harboring this vector produced and secreted the plant enzyme alpha-galactosidase up to levels of 1,700 U/liter. A growth medium suppressing the residual proteolytic activity of strain DB104 was used to reach these levels in a fermentor. Purification of the secreted product followed by NH2-terminal amino acid sequencing showed that the alpha-amylase signal sequence had been processed correctly. The molecular mass of the product estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis was slightly lower than that of the plant purified enzyme, which is most likely due to glycosylation of the latter. The alpha-galactosidase product was active both on the artificial substrate para-nitrophenyl-alpha-D-galactopyranoside and on the galactomannan substrate, guar gum. The activity of this Bacillus sp.-produced enzyme was similar to that of the glycosylated enzyme purified from guar seeds, indicating that glycosylation has no essential function for enzyme activity.

Occupational asthma caused by guar gum.

Abstract: Some vegetable gums have been reported to cause asthma. We describe three subjects who were exposed at work to guar gum, which is derived from the outer part of Cyanopsis tetragonolobus, a vegetable that grows in India. The first subject worked for a pharmaceutical company; the second and third subjects worked at a carpet-manufacturing plant. All three subjects developed symptoms of rhinitis and asthma after the onset of exposure to guar gum. All subjects were atopic and demonstrated mild bronchial hyperresponsiveness to inhaled histamine at the time they were observed. Skin prick tests demonstrated an immediate skin reaction to guar gum. All three subjects had high levels of serum IgE antibodies to guar gum. Specific inhalation challenges in which the three subjects were exposed for short intervals (less than or equal to 4 minutes) to powder of guar gum elicited isolated immediate bronchospastic reactions in two subjects and a dual reaction in the other subject.

Physicochemical properties and physiological effects of the (1----3)(1----4)-beta-D-glucan from oats.

Abstract: In summary, despite the many uncertainties regarding mode of action, these results have established that the soluble dietary fibre from oats, mainly (1----3)(1----4)-beta-D-glucan, is physiologically active in a fashion similar to guar gum. Extraction processes reduce the molecular size of the beta-glucan relative to the native cell wall polymer, and the product was of lower viscosity than a guar gum used for comparison, but this did not appear to affect either in vivo or in vitro activity under the conditions used. There remains a need to develop a clearer picture of the relationship, if any, of viscosity to activity, through dose response studies with products of different viscosity.

Effects of a gel forming dietary fiber, guar gum, on the absorption of glibenclamide and metabolic control and serum lipids in patients with non-insulin-dependent (type 2) diabetes.

Abstract: Nine patients with non-insulin-dependent diabetes (NIDDM) treated with glibenclamide (3.5 mg b.i.d.) participated in this randomized double-blind placebo controlled crossover study to evaluate the effects of granulated guar gum (5 g t.i.d. with meals) on the absorption of glibenclamide and metabolic control and serum lipids. Each treatment period lasted for 4 weeks, and there was a wash-out period of one week between the treatments. The fasting blood glucose (10.5 +/- 3.4 mmol/l on guar gum vs 11.3 +/- 3.7 mmol/l on placebo, p less than 0.05) and serum total cholesterol (5.9 +/- 1.4 mmol/l on guar gum vs 6.6 +/- 1.6 mmol/l on placebo; p less than 0.05) levels were lower after the treatment with guar gum than placebo. No significant differences were observed in serum triglycerides or HDL cholesterol between guar gum and placebo treatments. The administration of guar gum together with glibenclamide did not change significantly the maximum concentration (223 +/- 196 ng/ml on guar gum vs 184 +/- 138 ng/ml on placebo; n = 7, NS) or area under the curve (AUC0-6) [729 +/- 813 (ng/ml) X h on guar gum vs 560 +/- 513 (ng/ml) X h on placebo; NS] of glibenclamide. The fasting serum glibenclamide concentrations were similar at the end of the 4-week treatment period with guar gum and placebo. In conclusion, guar gum improved the metabolic control and decreased serum lipids of patients with NIDDM. In addition, guar gum ingested with glibenclamide did not interfere with the absorption of glibenclamide.

Effect of guar gum and cholestyramine on plasma lipoprotein cholesterol in rats

Abstract: ラットのコレステロール代謝に及ぼすグアガムとコレスチラミンの影響をコレステロール添加食とコレステロール無添加食の場合とで比較検討した。meal-feedingにより飼育し, 最後の摂食開始3時間30分後に屠殺し, 次の結果を得た。1) コレステロール添加食の場合, グアガムとコレスチラミンは血漿およびリポタンパクコレステロールに同じ効果を表した。すなわちコレステロール摂取による血漿コレステロールの上昇とHDL-コレステロールの低下さらに肝臓コレステロールの増加をグアガムもコレスチラミンも抑制した。2) コレステロール無添加食の場合, コレスチラミンはキロミクロン+VLDL-コレステロールを低下させたが, 血漿コレステロールを低下させなかった。グアガムはキロミクロン+VLDL-コレステロールとHDL-コレステロールを低下させ, 血漿コレステロールを低下させた。

Isolation of a ?A-Mannan Hydrolyzing Enzyme and Hydrolysis of Guar Gum by the Enzyme Isolated

Abstract: A β-l, 4-mannan hydrolyzing enzyme was isolated from an extract preparation of Koji culture of a strain of Asp. niger on wheat bran. After desalting through a column of Sephadex G-50, the enzyme was purified by chromatography on columns of DEAE-Toyopearl 650 S and calcium hydroxylapatite. The optimum pH of the purified enzyme on guar gum was about 5, but even at pH 7. 0, the enzyme showed the activity of 70 % of that at the opt. pH. The enzyme was relatively stable to heat and active at 60°C. The enzyme hydrolyzed locust bean gum, glucomannan, and guar gum and the maximum degrees of hydrolysis were 30, 25, and 15 %, respectively. In the hydrolysate of guar gum were found a trace amount of mannose and small amounts of bioses whose structures were mannobiose and Gal-16-Man. Several other oligosaccharides of trioses and those of more sugar residues were also observed. But, the major part of the hydrolysates of guar gum were those consisted of ten or more sugar residues . This result indicates that, though guar gum consists of 6 parts of mannose and 4 parts of galactose, the fine structure is far from those so far reported as a repeated structure of Gal-1, 6-β-Man-1, 4-Man where mannosidic linkages constitute the main chain. Experiments using rats revealed that supplying guar gum digests with above enzyme as a food additive results in decrease of total content of lipids including cholesterol and triglycer ides in the liver.

Effect of partially decomposed guar gum on high-cholesterol-fed rats and non-dietary fiber-fed rats.

Abstract: 本研究では, 難消化性多糖類の分子量と生理作用の関係を解明する目的で, グアガムおよびそれを酵素で低分子化したグアガム部分分解物が, ラットの脂質代謝あるいは糞便排泄に与える作用について検討した。その結果, グアガムに比べて著しく粘度の低いグアガム部分分解物が, 血漿コレステロール上昇抑制作用と糞排泄量および水分含量の増加作用を保持していることを明らかにした。

Attenuation of the meal-induced increase in plasma lipids and adipose tissue lipoprotein lipase by guar gum in rats.

Abstract: This study was designed to evaluate the effect of guar gum on the postprandial increase in plasma lipids, insulin and lipoprotein lipase (LPL) activity in white adipose tissue (WAT). Male rats were given ad libitum access to purified diets containing either no fiber or 5% guar gum for 3 wk. The animals were killed at various times after a meal (10% of daily ad libitum intake of their respective diets). Consumption of guar gum resulted in smaller final body weight (-7%, P less than 0.05) and ad libitum food intake (-10%, P less than 0.05). The difference in epididymal WAT weight induced by the concomitant diet was relatively larger (-29%, P less than 0.05) than that of whole body weight. Although no difference was seen in fasting plasma total and high density lipoprotein cholesterol levels between dietary groups, the postprandial increase in these variables was larger in the animals given the fiber-free meal than in those receiving the fiber-supplemented meal (P less than 0.01). Guar also attenuated the postprandial rise in plasma triacylglycerols. The presence of fiber in the meal reduced the postprandial increase in plasma insulin (P less than 0.01). The meal-induced rise in LPL activity of WAT was significantly smaller (P less than 0.02) in the animals fed the diet containing fiber than in those receiving the fiber-free diet. Thus, guar gum altered the activity of LPL in WAT, an effect that may be related to the insulin response to this dietary component.(ABSTRACT TRUNCATED AT 250 WORDS)

Guar Gum in Non-Insulin-Dependent Diabetes Mellitus: A Double-Blind Crossover, Placebo-Controlled Trial in Saudi Arabian Patients

Abstract: We conducted a double-blind crossover, placebo-controlled trial to evaluate the effects of guar gum, as a food additive, on glycemic control, plasma lipid concentration, and body weight in 39 Saudi...

Grafting of acrylamide onto guar gum with the redox system Cu2+/Na2S2O5

Abstract: The grafting of acrylamide onto guar gum in aqueous medium initiated by the redox system Cu2+/Na2S2O5 in presence of oxygen has been studied at the temperature 35°C. The effect of the concentration of the components of the grafting system and of the reaction temperature has been determined. A plausible mechanism of the grafting process is suggested. Die Propfung von Acrylamid auf Guaran wurde in wasrigem Medium bei Initiierung mit dem Redoxysystem Cu2+/Na2S2O5 in Gegenwart von Sauerstoff bei einer Temperatur von 35°C durchgefuhrt. Der Einflus der Konzentration der verschiedenen Komponenten des Systems sowie der Reaktionstemperatur auf den Verlauf des Pfropfprozesses wurde untersucht. Ein plausibler Mechanismus des Pfropfprozesses wird vorgeschlagen.