Pullulan: biosynthesis, production, and applications

Cheng, Kuan‐Chen; Demirci, Ali; Catchmark, Jeffrey M.

doi:10.1007/s00253-011-3477-y

Cited by 367 publications

(174 citation statements)

References 133 publications

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“…In addition, pullulan is nontoxic, nonimmunogenic, nonmutagenic and noncarcinogenic (Scott et al, 2001;Leathers, 2003;Mishra et al, 2011). Pullulan has characteristics of mucoadhesiveness because this polymer possesses carboxylic and hydroxyl groups in its molecule, as can be observed through the values encountered (40 kg.cm À2 ) (Cheng et al, 2011). Formulations produced solely with pullulan [i.e.…”

Section: Resultsmentioning

confidence: 97%

Development of a buccal mucoadhesive film for fast dissolution: mathematical rationale, production and physicochemical characterization

et al. 2013

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The validity of a mathematical rationale for preparation of a fast-dissolving buccal mucoadhesive was tested. A buccal mucoadhesive biopolymeric formulation has been developed having pullulan as the main component. The formulation was duly evaluated physicochemically, via assays for intrinsic viscosity (resulting in 71.61 cm 3 g À1 ), differential scanning calorimetry analysis (resulting in a Tg ¼ 63 C), thermogravimetric analysis (244-341 C), moisture content determinations (14%, w/w), dissolution timeframe (41.6 s), mucoadhesion force (40 kg/cm 2 ), scanning electron microscopy analyses (critical ray under 1.0 mm), mechanic strength (tensile strength ¼ 58 N/mm 2 , deformation ¼ 4.4%). The mucoadhesive formulation exhibited important characteristics for a drug carrier, that is, a 6 cm 2 area, a fast dissolution timeframe, an adequate mucoadhesivity, resistance to both oxygen and water vapor penetration, increased viscosity in solution (ranging from 33.2 cm 3 /g to 71.61 cm 3 /g), easy molding, suitable water solubility and transparency.

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Section: Resultsmentioning

confidence: 97%

Development of a buccal mucoadhesive film for fast dissolution: mathematical rationale, production and physicochemical characterization

et al. 2013

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“…Pullulan has been described for the production of drug and gene nanocarriers (Cheng et al, 2011;Gupta and Gupta, 2004b;Jeong et al, 1999;Nochi et al, 2010;Rekha and Chandra, 2007;Shimizu et al, 2008), mainly using hydrophobic derivatives.…”

Section: Introductionmentioning

confidence: 99%

Pullulan-based nanoparticles as carriers for transmucosal protein delivery

Dionísio

Cordeiro

Remuñán‐López

et al. 2013

European Journal of Pharmaceutical Sciences

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Polymeric nanoparticles have revealed very effective in transmucosal delivery of proteins. Polysaccharides are among the most used materials for the production of these carriers, owing to their structural flexibility and propensity to evidence biocompatibility and biodegradability. In parallel, there is a preference for the use of mild methods for their production, in order to prevent protein degradation, ensure lower costs and easier procedures that enable scaling up.In this work we propose the production of pullulan-based nanoparticles by a mild method of polyelectrolyte complexation. As pullulan is a neutral polysaccharide, sulfated and aminated derivatives of the polymer were synthesized to provide pullulan with a charge. These derivatives were then complexed with chitosan and carrageenan, respectively, to produce the nanocarriers. Positively charged nanoparticles of 180-270 nm were obtained, evidencing ability to associate bovine serum albumin, which was selected as model protein. In PBS pH 7.4, pullulan-based nanoparticles were found to have a burst release of 30% of the protein, which maintained up to 24h. Nanoparticle size and zeta potential were preserved upon freeze-drying in the presence of appropriate cryoprotectants. A factorial design was approached to assess the cytotoxicity of raw materials and nanoparticles by the metabolic test MTT. Nanoparticles demonstrated to not cause overt toxicity in a respiratory cell model (Calu-3). Pullulan has, thus, demonstrated to hold potential for the production of nanoparticles with an application in protein delivery.

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“…Study results indicate that pullulan exhibits thickening and binding properties (Cheng, Demirci, & Catchmark, 2011;Singh, Gaganpreet, & Kennedy, 2008). These studies suggest that pullulan could act as a substance which improves the texture of homogenized meat products.…”

Section: Introductionmentioning

confidence: 80%

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.Efecto de la adición de pululano en la calidad de las salchichas escaldadas homogenizadas bajas en grasa RESUMEN Este trabajo presenta el estudio de la determinación del efecto del pululano en la calidad de las salchichas escaldadas bajas en grasa almacenadas en envases al vacío a 4 ± 1°C durante 21 días. La salchicha control (PC) contenía 20% de papada de cerdo en la composición de la fórmula. En las salchichas P1, P2 y P3, respectivamente 1/4, 1/2 y 3/4 del contenido de papada fue sustituido por pululano. Se determinó la composición química, se midieron el color y la textura, además se realizó una evaluación sensorial en las salchichas. Se realizaron análisis microbiológicos en las salchichas después de 0, 3, 7, 10, 14 y 21 días de almacenamiento. Se encontró que la utilización de pululano no conllevó al deterioro de la calidad microbiológica de las salchichas durante el almacenamiento. Sin embargo, no se debería sustituir más de 1/4 del contenido de papada por pululano debido al efecto negativo del pululano en la apariencia general, el sabor y la textura de las salchichas escaldadas con la supuesta composición de la fórmula. ARTICLE HISTORY

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Pullulan: biosynthesis, production, and applications

Cited by 367 publications

References 133 publications

Development of a buccal mucoadhesive film for fast dissolution: mathematical rationale, production and physicochemical characterization

Development of a buccal mucoadhesive film for fast dissolution: mathematical rationale, production and physicochemical characterization

Pullulan-based nanoparticles as carriers for transmucosal protein delivery

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

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