Gelation of xyloglucan in water/alcohol systems

Yuguchi, Yoshiaki; Kumagai, Takako; Wu, Min; Hirotsu, Takahiro; Hosokawa, Jun

doi:10.1023/b:cell.0000025427.60557.40

Cited by 42 publications

(24 citation statements)

References 6 publications

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“…No peak is observed for the Kratky plot of an aqueous solution of 1% (w/v) TSX (Fig. 4a), and this is similar to the pattern of the aqueous solution of 0.75% (w/v) TSX reported by Yuguchi et al [6]. Broad peaks with increasing in q 2 I(q) are more prominent in the mixture containing higher concentrations of EBT ( Fig.…”

Section: Saxs Analysessupporting

confidence: 85%

“…From previous studies it has been proposed that the chain conformation of TSX is rod-like [6]. It is normal for the scattering function of rod-like particles to be expressed by a Guinier approximation [26]:…”

Section: Saxs Analysesmentioning

confidence: 99%

“…In addition, modified TSX has been mixed with other polymers, such as pectin and alginate, for a sustained delivery of drugs by the oral route [5]. Recently, natural TSX was found to form a gel when admixed with some small molecules, such as a sugar, alcohols [6], polyphenol [7], iodine [8], congo red [9] and eriochrome black T (EBT) [10].…”

Section: Introductionmentioning

confidence: 99%

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SAXS and ATR-FTIR studies on EBT–TSX mixtures in their sol–gel phases

Hirun

Rugmai

Sangfai

et al. 2012

International Journal of Biological Macromolecules

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Section: Saxs Analysessupporting

confidence: 85%

Section: Saxs Analysesmentioning

confidence: 99%

See 1 more Smart Citation

SAXS and ATR-FTIR studies on EBT–TSX mixtures in their sol–gel phases

Hirun

Rugmai

Sangfai

et al. 2012

International Journal of Biological Macromolecules

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“…Dissolution of xyloglucan in water forms a gel after addition of ca. 20 wt% alcohol such as methanol, ethanol, or propanol (Yuguchi et al 2004;Yamanaka et al 2000). Small-angle X-ray scattering studies revealed that xyloglucan gelation involves both condensed and soluble chain domains (Yuguchi et al 2004).…”

Section: Introductionmentioning

confidence: 99%

“…20 wt% alcohol such as methanol, ethanol, or propanol (Yuguchi et al 2004;Yamanaka et al 2000). Small-angle X-ray scattering studies revealed that xyloglucan gelation involves both condensed and soluble chain domains (Yuguchi et al 2004). It is likely that alcohol aggregates around xyloglucan and acts as adhesive agent in the condensed domain of the gel, but the mechanism has not been revealed on a molecular level.…”

Section: Introductionmentioning

confidence: 99%

Solvation of xyloglucan in water/alcohol systems by molecular dynamics simulation

Umemura

Yuguchi

2009

Cellulose

Self Cite

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Xyloglucan in water solution turns into a gel with addition of alcohol such as methanol and ethanol. In regard to this phenomenon, we investigated the adhesive property of alcohol to xyloglucan and proposed the mechanism of the gelation by molecular dynamics (MD) simulation of a xyloglucan in water, water/methanol, and water/ethanol solution for 10 ns. The alcohol molecules showed its adhesive property to the xyloglucan and made the swellingshrinking motion of the xyloglucan slow. Alcohol molecules solvated to the xyloglucan mainly in hydrophobic way so as to fill the void of water hydration shell, resulting in reformation of the hydrogen-bond network of water molecules around the solute. We also found that alcohol molecules have strong tendency to hydrogen-bond on xylose O3 in xyloglucan. According to these results, we proposed the gelation mechanism of xyloglucan in water/ alcohol solution.

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Temperature-induced self-assembly of degalactosylated xyloglucan at low concentration

Todaro

Dispenza

Sabatino

et al. 2015

J. Polym. Sci. Part B: Polym. Phys.

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Xyloglucan is a natural polysaccharide having a cellulose-like backbone and hydroxyl groups-rich side-chains. In its native form the polymer is water-soluble and forms gel only in presence of selected co-solutes. When a given fraction of galactosyl residues are removed by enzymatic reaction, the polymer acquires the ability to form a gel in aqueous solution at physiological temperatures, a property of great interest for biomedical/pharmaceutical applications. This work presents data on the effect of a temperature increase on degalactosylated xyloglucan dispersed in water at concentration low enough not to run into macroscopic gelation. Results obtained over a wide interval of length scales show that, on increasing temperature, individual polymer chains and pre-existing clusters self-assemble into larger structures. The process implies a structural rearrangement over a few nanometers scale and an increase of dynamics homogeneity. The relation of these findings to coil-globule transition and phase separation is discussed.

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Gelation of xyloglucan in water/alcohol systems

Cited by 42 publications

References 6 publications

SAXS and ATR-FTIR studies on EBT–TSX mixtures in their sol–gel phases

SAXS and ATR-FTIR studies on EBT–TSX mixtures in their sol–gel phases

Solvation of xyloglucan in water/alcohol systems by molecular dynamics simulation

Temperature-induced self-assembly of degalactosylated xyloglucan at low concentration

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