A review of recent developments on the regulatory, structural and functional aspects of gum arabic

Islam, Ahsan; Phillips, Glyn O.; Sljivo, A.; Snowden, Martin J.; Williams, Pascale

doi:10.1016/s0268-005x(97)80048-3

Cited by 360 publications

(210 citation statements)

References 48 publications

Supporting

Mentioning

190

Contrasting

Unclassified

Order By: Relevance

“…Gel permeation chromatography studies using both refractive index and UV(260 nm) absorption detections have confirmed that both Acacia senegal and Acacia seyal gums consist of three main components (Islam et al, 1997, Idris et al, 1998, Williams & Phillips, 2000: i. A main fraction (88-90%) of a polysaccharide of β-(13) galactose, highly branched with units of rhamnose, arabinose and glucuronic acid (which is found in nature like salts of magnesium, potassium and calcium).…”

Section: Propertymentioning

confidence: 94%

“…The chemical composition of GA is complex and consists of a group of macromolecules characterized by a high proportion of carbohydrates (97%), which are predominantly composed of D-galactose and L-arabinose units and a low proportion of proteins (<3%) (Islam et al, 1997). The chemical composition of GA may vary slightly depending on its origin, climate, harvest season, tree age and processing conditions, such as spray dying (AlAssaf, et al, 2005 (a,b); Flindt et al, 2005;Hassan et al, 2005;Siddig et al, 2005).…”

Section: Chemical Composition and Structurementioning

confidence: 99%

See 1 more Smart Citation

Gum Arabic: More Than an Edible Emulsifier

Montenegro¹,

Boiero²,

Valle³

et al. 2012

Products and Applications of Biopolymers

View full text Add to dashboard Cite

Section: Propertymentioning

confidence: 94%

Section: Chemical Composition and Structurementioning

confidence: 99%

Gum Arabic: More Than an Edible Emulsifier

Montenegro¹,

Boiero²,

Valle³

et al. 2012

Products and Applications of Biopolymers

View full text Add to dashboard Cite

“…The analysis of GA composition reveals the presence of a main galactan chain carrying heavily branched galactose/arabinose side chains. The carbohydrate moiety is composed of D-galactose (40% of the residues), L-arabinose (24%), L-rhamnose (13%), and two types of uronic acids responsible for the polyanionic character of the gum, D-glucuronic acid (21%) and 4-Omethyl-D-glucuronic acid (2%) [238]. Liu et al suggested that AuNPs can form a novel nanocomposite in the presence of GA [239].…”

Section: Polymeric Nanoparticlesmentioning

confidence: 99%

Supramolecular nanoscale assemblies for cancer diagnosis and therapy

Coelho

Pereira

Juzeniene

et al. 2015

Journal of Controlled Release

View full text Add to dashboard Cite

Nanocarriers based on polymers, metals and lipids have been extensively developed for cancer therapy and diagnosis due to their ability to enhance drug accumulation in cancer cells and decrease undesired drug toxicity in healthy tissues. Overcoming multidrug resistance by designing proper drug nanocarriers will improve outcome of existing oncologic treatments such as chemotherapy or radiotherapy. In this article the relation between physicochemical properties and capacity of a nanosystem to deliver therapeutic agents into pathological sites is discussed. Most promising examples of drug delivery systems are reviewed, and, in particular, the design of a carbohydrate based matrix with entrapped gold nanoparticles is highlighted.

show abstract

“…3.2.1 Molecular characterizations Molecular structures have been investigated in detail for SSPS (Nakamura et al, 2001(Nakamura et al, , 2002 and for GA (Al-Assaf et al, 2003;Islam et al, 1997;Randall et al, 1988Randall et al, , 1989Williams et al, 1990). As an experimental material, SSPS consisted primarily of galactose, galacturonic acid, and arabinose, in this order; whereas GA was abundant in galactose, arabinose, and glucuronic acid, in this order.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

View full text Add to dashboard Cite

Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

show abstract

A review of recent developments on the regulatory, structural and functional aspects of gum arabic

Cited by 360 publications

References 48 publications

Gum Arabic: More Than an Edible Emulsifier

Gum Arabic: More Than an Edible Emulsifier

Supramolecular nanoscale assemblies for cancer diagnosis and therapy

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Contact Info

Product

Resources

About