Characterization and Antioxidant Activity of a Low-Molecular-Weight Xanthan Gum

Hu, Xiaolong; Wang, Kangli; Yu, Miao; He, Peixin; Qiao, Hanzhen; Zhang, Huiru; Wang, Zichao

doi:10.3390/biom9110730

Cited by 59 publications

(26 citation statements)

References 38 publications

(55 reference statements)

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“…Color assessment was performed using a chromameter CR-400 (Konica Minolta Sensing Inc., Milton Keynes, UK). CIEL*a*b* system was used, where: L* (lightness)—ranging from 0 (black) to 100 (white); a*—ranging from −60 to +60, (−) greenness, (+) redness, b*—ranging from −60 to +60, (−) blueness, (+) yellowness [ 16 ]. The following parameters were calculated [ 19 ]:

where: C*—Chroma, ΔE*—total color difference, C* 24 h –Chroma determined on freshly prepared (24 h at 2–7 °C) emulsions, C* 30 days –Chroma determined on stored emulsions (30 days at 2–7 °C), C* after storage – modulus of difference between C* 24 h and C* 30 days .…”

Section: Methodsmentioning

confidence: 99%

“…For this study, we have chosen a commercial texture modifier containing two natural polysaccharides: xanthan gum and sclerotinum gum (scleroglucan). Xanthan gum is a product of aerobic fermentation performed by bacterium Xanthomonas campestris , whereas sclerotinum gum is produced as a result of the same process by fungus Sclerotium rolfsii [ 15 , 16 ]. Polysaccharides are well known thickeners applied in emulsions for various purposes, due to their effectiveness, non-toxicity, biocompatibility, and biodegradability [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Polysaccharides are well known thickeners applied in emulsions for various purposes, due to their effectiveness, non-toxicity, biocompatibility, and biodegradability [ 14 ]. Especially popular in food, cosmetic and pharmaceutical sector is xanthan gum, its unique chemical structure influence obtaining favorable rheological properties as well as pseudoplasticity of the products in which this substance is applied [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

et al. 2020

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The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

et al. 2020

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“…The in-situ gel systems in ocular therapy resolve the difficulty in attaining optimal drug concentration, which is usually brought about by precorneal loss as an outcome of eye blinks and movements. Low molecular weight xanthan acts as an excellent anti-oxidant agent and protects against H 2 O 2 -injured Caco-2 cells, concurrently inhibiting oil peroxidation [ 224 ]. They also have an added benefit of immune protection against the neoplasm and resistance to overproduction of ROS, marking their importance as a potential anti-inflammatory agent.…”

Section: The History Contemporary Status and Future Applicationsmentioning

confidence: 99%

Biomedical Applications of Bacteria-Derived Polymers

et al. 2021

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Plastics have found widespread use in the fields of cosmetic, engineering, and medical sciences due to their wide-ranging mechanical and physical properties, as well as suitability in biomedical applications. However, in the light of the environmental cost of further upscaling current methods of synthesizing many plastics, work has recently focused on the manufacture of these polymers using biological methods (often bacterial fermentation), which brings with them the advantages of both low temperature synthesis and a reduced reliance on potentially toxic and non-eco-friendly compounds. This can be seen as a boon in the biomaterials industry, where there is a need for highly bespoke, biocompatible, processable polymers with unique biological properties, for the regeneration and replacement of a large number of tissue types, following disease. However, barriers still remain to the mass-production of some of these polymers, necessitating new research. This review attempts a critical analysis of the contemporary literature concerning the use of a number of bacteria-derived polymers in the context of biomedical applications, including the biosynthetic pathways and organisms involved, as well as the challenges surrounding their mass production. This review will also consider the unique properties of these bacteria-derived polymers, contributing to bioactivity, including antibacterial properties, oxygen permittivity, and properties pertaining to cell adhesion, proliferation, and differentiation. Finally, the review will select notable examples in literature to indicate future directions, should the aforementioned barriers be addressed, as well as improvements to current bacterial fermentation methods that could help to address these barriers.

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“…99 Low-molecular-weight XG (4.07 Â 10 4 Da) has shown antioxidant and excellent protective effect on H 2 O 2 -injured Caco-2 cells, suggesting its use in food/pharmaceuticals in order to alleviate/resist oxidative damage induced by overproduction of reactive oxygen species. 100 XG is a strong inhibitor of oil peroxidation 101 and antioxidant for human corneal epithelial cells at 0.2% strength. 102 Despite numerous potential benets, native XG poses some problems which include microbial contamination, unstable viscosity, poor shear resistance, inadequate mechanical, thermal properties and uncontrolled rate of hydration.…”

Section: Introductionmentioning

confidence: 99%