Guar gum

About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.

On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers

Abstract: Frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, and thus increased risk of cardiovascular disease. Possibilities of modulating glycaemia, insulinaemia and perceived satiety for bread products were investigated, with emphasis on the course of glycaemia expressed as a glycaemic profile (defined as the duration of the glucose curve above the fasting concentration divided by the incremental glucose peak). For this purpose white wheat bread was supplemented with whole grain corn flour with an elevated amylose content and different types and levels of guar gum. The bread products were characterised in vitro for release of starch degradation products and content of resistant starch. Fibre related fluidity following enzyme hydrolysis was also studied. By combining medium weight guar gum and whole grain corn flour with an elevated amylose content, the course of glycaemia, insulinaemia and subjective appetite ratings were improved compared to the reference white wheat bread. In addition, the combination beneficially influenced the content of resistant starch. Fluidity measurements showed potential to predict the glycaemic profile.

Dietary corn oil and guar gum stimulate intestinal crypt cell proliferation in rats by independent but potentially synergistic mechanisms.

Abstract: The effects of corn oil, guar gum and cellulose on mucosal proliferation were investigated in rats Animals were allocated to three groups and fed a fiber-free diet or diets containing 100 g/kg of cellulose or guar gum Each group was subdivided to receive corn oil at 40 or 80 g/kg The crypt cell production rate (CCPR) was determined after 28 d Consumption of guar gum or corn oil led to greater CCPR in the ileum and cecum In a second experiment, animals were allocated to two groups and fed diets containing either cellulose or guar gum (100 g/kg) Each group was again subdivided to receive either corn oil (80 g/kg) or minimal lipid (linolenic acid, 10 g/kg) The trophic effect of guar gum occurred even in the low lipid-fed group, indicating that guar gum exerts a positive effect on cell turnover independently of any interaction with luminal lipid However, the highest CCPR occurred in animals fed guar gum and corn oil Postprandial enteroglucagon and gastrin concentrations were highest in animals fed both guar gum and corn oil Thus, corn oil and guar gum exert independent trophic effects on the intestinal mucosa The combination of effects led to a three- to four-fold increase in colon mucosal CCPR

The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non‐starch Polysaccharides in a Starch Gel System

Abstract: Non-starch polysaccharides (NSPs) and celite (used as inert filler) were incorporated into wheat flour and wheat starch paste preparations at levels of 1, 2.5, and 5% in both addition and replacement modes. Pasting properties of gums were compared using a Rapid Visco Analyser. Use of guar gum and locust bean gum elevated the peak and final viscosities of the resulting pastes (when used in either addition or replacement modes), whereas arabic gum significantly reduced the peak and final viscosity properties of the pastes. Samples which comprised wheat starch yielded higher peak and final viscosity characteristics compared to wheat flour containing samples, however higher breakdown and setback values were observed for samples using wheat flour as a base compared to wheat starch. The firmness of the gels (as determined using a texture analyser) increased with the use of wheat starch compared to wheat flour. Little significant difference was observed between NSP used and mode of application (replacement or addition). In vitro starch degradation was conducted on the wheat flour gels. Guar gum and locust bean gum reduced the amount of starch degradation in these gels, whereas arabic gum and celite increased the amount of starch hydrolysis (or were similar to the control). The rate of starch hydrolysis appears to be related to the viscosity altering behaviour of the NSPs in a starch-rich system. The results indicate that selection of NSPs is important as gum arabic has the potential to increase starch hydrolysis compared to the control.