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Natural Biopolymeric Nanoformulations for Brain Drug Delivery
Published in Raj K. Keservani, Anil K. Sharma, Rajesh K. Kesharwani, Nanocarriers for Brain Targeting, 2019
Josef Jampílek, Katarina Král’ová
Gums are polysaccharides of natural origin that are able to increase the viscosity of solutions, thus they are used as gelling, emulsifying, encapsulating and stabilizing agents. Natural gums can be classified according to the origin (they are obtained from bacteria (e.g., gellan, xanthan gums), seaweeds (e.g., agar, carrageenan), woody elements of plants and seed coatings (e.g., Arabic, tragacanth gums, or beta-glucan)) or when polysaccharides are uncharged or ionic. (Choudhary and Pawar, 2014; Dewick 2009; Granzotto et al,. 2017). Diverse structures of these natural gums ensure different physi-cochemical properties, which resulted in their applications for drug nanofor-mulations as drug delivery systems (Goswami and Nai, 2014; Hamman et al., 2015; Prajapati et al., 2013). Various gums that have been investigated as drug carriers for BBB targeting of drugs are mentioned bellow.
Chemistry, food and the modern diet: what’s in food besides food?
Published in Richard J. Sundberg, The Chemical Century, 2017
Xanthan gum was developed at the Northern Regional Laboratory of the USDA at Peoria, IL. It is produced by a strain of the bacterium Xanthomonas campestris. Currently, it is manufactured by companies such as Aventis, Merck, Pfizer, and Sanofi. Xanthan gum is a branched polysaccharide. The main chain is the same as cellulose. Side chains are attached at alternating glucose units and consist of a mannose, a glucuronic acid, and a terminal mannose. The overall ratio of carbohydrates is about 2.8 glucose, 2 mannose, and 1 glucuronic acid. About half of the terminal mannose units on the side chain have 4,6-acetals formed from pyruvic acid. The first mannose is partially acetylated at the C-6 OH. The presence of the glucuronic acid and the pyruvate groups makes the material a polyacid, and it is polyanionic at neutral pH. Aqueous solutions are very viscous and mixtures with other carbohydrate polymers show synergism in increasing viscosity. Xanthan gum is used as a thickening agent in many foods and also has industrial application for the production of slurries.2
List of Chemical Substances
Published in T.S.S. Dikshith, and Safety, 2016
Gum arabic, also known as gum acacia, chaar gund, or char goond, is a natural gum made of hardened sap taken from two species of the acacia tree— A. senegaland A. seyal.Gum arabic is a natural product of the A. senegaltree, occurring as an exudate from the trunks and branches. It is used primarily in the food industry as a stabilizer, but has had more varied uses. It is normally collected by hand when dried, when it resembles a hard, amber-like resin normally referred to as “tears.” Gum arabic is widely used in the food industry, as an emulsifier, thickener, and flavor enhancer. It is employed as a soothing agent in inflammatory conditions of the respiratory, digestive, and urinary tract, and is useful in diarrhea and dysentery. It exerts a soothing influence on all the surfaces with which it comes in contact. Gum acacia is an ingredient of all the official Trochisci, and various syrups, pastes, and pastilles or jujubes. During the time of the gum harvest, the Moors of the desert are said to live almost entirely on it, and it has been proved that 6 oz is sufficient to support an adult for 24 h. Gum acacia is a mixture of saccharides and glycoproteins, is highly nutritious, and provides the properties of a glue, and a binder suitable for human consumption. In many cases of disease, it is considered that a solution of gum arabic may, for a time,constitute the exclusive drink and food of the patient. Gum arabic reduces the surface tension of liquids, which leads to increased fizzing in carbonated drinks.
Natural gums as a novel, potent, and natural additive towards coke making: a preliminary feasibility study
Published in International Journal of Coal Preparation and Utilization, 2022
Saswati Chakladar, Subhajit Mallick, Ashok Mohanty, Dhiraj Vishwakarma, Sanchita Chakravarty
Xanthan gum, a biosynthetic gum produced by fermentation of bacteria of the genus Xanthomonas, plays an important role in industrial applications as thickener, emulsion stabilizer, and has been used extensively owing to its pseudoplastic behavior and thermal stability (Hublik 2012; Pi et al. 2016). The structural properties of xanthan gum (Fig. 1) in solution depend on temperature and ionic strength. Interestingly, xanthan chains are arranged in helical conformation under high ionic strength or low temperature, whereas it adopts the coiled orientation under low ionic strength or high temperature (Petri 2015). Owing to its temperature-dependent structural variation, xanthan gum is expected to enhance the strength of the cross-linking, condensation, and re-polymerization steps during the chemical transition in the metaplast stage. The exploration of it’s suitability for applications other than as a dispersant or thickener is sparse. No prior work has been carried out to assess its plausibility as an additive for coke preparation. The present stringent environmental norms for the coal and coke industry globally demand improved focus on the development of processes which incorporate natural products.
Flow characteristics of xanthan solutions and their crude oil emulsions in terms of thixotropic behavior
Published in Petroleum Science and Technology, 2019
Mamdouh T. Ghannam, Mohamed Y.E. Selim, Abdulrazag Y. Zekri, Nabil Esmail
This study tested two xanthan gum products, both of which are white to tan colored powders. These type of gums are recommended for non-food applications such as a thickener and rheology control agents. These products are Sigma from Sigma-Aldrich Canada Ltd (Oakville, Ontario L6H 6J8, Canada) under the number of G1253 which is a chemical grade. The other product is Kelzan from CP Kelco (Atlanta-GA 30339, USA) under product # 10040282 which is industrial grade. The examined aqueous solutions of gums were prepared by dissolving the gum powder slowly in 0.25 liter of warm distilled water to the required concentration. The solutions were gently agitated until all the gum completely dissolved. One gram of formaldehyde was added to the prepared solution because the xanthan solution is biodegradable. The solutions were stored at 4 °C until use to avoid bacterial growth.
Laboratory-scale superheated steam spray drying of food and dairy products
Published in Drying Technology, 2022
Tobias Linke, Janina Happe, Reinhard Kohlus
Gum arabic is a complex, heteropolysaccharide branched with a protein, widely used in food, pharmaceutical, and other industrial products as a stabilizer, emulsifier or for encapsulation purposes.[27] Gum arabic seyal (Instantgum BB, Nexira GmbH Frankfurt/Main, Germany) is the gum of the acacia seyal tree and is either used alone or in combinations with polysaccharides or proteins for food applications.[27,28] Maltodextrin and gum arabic are common encapsulation and carrier materials used in spray drying.[2]