Xanthan gum and locust bean gum substrate improves bovine embryo development

2020 ◽  
Vol 55 (9) ◽  
pp. 1124-1131
Author(s):  
Shunsuke Hara ◽  
Sogo Aoki ◽  
Miki Nagata ◽  
Koumei Shirasuna ◽  
Tatsuo Noguchi ◽  
...  
Keyword(s):  
Embryo Development ◽  
Xanthan Gum ◽  
Locust Bean Gum ◽  
Bovine Embryo ◽  
Locust Bean

scholarly journals FORMULATION AND EVALUATION OF FAST DISSOLVING FILMS OF ELETRIPTAN HYDROBROMIDE

2017 ◽  
Vol 9 (2) ◽  
pp. 59
Author(s):  
K. Pallavi ◽  
T. Pallavi
Keyword(s):  
Drug Release ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Methyl Cellulose ◽  
Synthetic Polymers ◽  
Locust Bean Gum ◽  
Solvent Casting ◽  
Casting Method ◽  
Disintegration Time ◽  
Locust Bean

Objective: The main aim of the present research was to develop an oral fast dissolving polymeric film (FDF) with good mechanical properties, faster disintegration and dissolution when placed on the tongue.Methods: Eletriptan hydrobromide is prescribed for the treatment of mild to a moderate migraine. The polymers selected for preparing films were Pullulan, Maltodextrin (MDX), Acacia, Sodium alginate (SA), Locust bean gum (LBG), Guar gum (GG), Xanthan gum (XG), Polyvinyl alcohol (PVA), Polyvinyl pyrrolidine (PVP), Hydroxyl propyl methyl cellulose (HPMC) E5, and HPMC E15. Twelve sets of films FN1–FN12 were prepared by solvent casting method with Pullulan and combination of Acacia, MDX, SA, LBG, GG, XG, PVA, PVP, HPMC E5 and HPMC E15. Five sets of films FS1–FS5 were prepared using synthetic polymers like PVA, PVP, HPMC E5 and HPMC E15.Results: From all the prepared polymer formulations, FN2, FN8, and FS3 were selected based on disintegration time, and drug release and amongst this three FN2 was optimised based on its disintegration time (D. T). The percent drug release of the optimised film was compared with the percent release of the pure drug.Conclusion: The optimised formulation had a D. T of 16 s and a percent drug release of 97.5% in 10 min in pH 6.8 phosphate buffer and 100.6% drug release in 10 min in 0.1N HCl.

scholarly journals The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2506
Author(s):  
Amanda N. Dainton ◽  
Hulya Dogan ◽  
Charles Gregory Aldrich
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Random Effect ◽  
Locust Bean Gum ◽  
Heating Cycle ◽  
Pet Food ◽  
Heat Penetration ◽  
Locust Bean ◽  
Kappa Carrageenan

Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher’s LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture.

Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa

2000 ◽  
Vol 6 (5) ◽  
pp. 415-423 ◽  
Author(s):  
J. Pellicer ◽  
J. Delegido ◽  
J. Dolz ◽  
M. Dolz ◽  
M.J. Hernández ◽  
...  
Keyword(s):  
Shear Rate ◽  
Concentration Ratio ◽  
Xanthan Gum ◽  
Empirical Approach ◽  
Exponential Dependence ◽  
Locust Bean Gum ◽  
Synergistic Interactions ◽  
Fixed Proportion ◽  
Locust Bean ◽  
Definition Of

A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on γ is shown. The influence of the addition of a fixed proportion of a third gum (NaCMC) is also analyzed. The results obtained for the higher γ values are analogous to those of other authors.

scholarly journals Application of Design of Experiment for Floating Drug Delivery of Tapentadol Hydrochloride

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Swati C. Jagdale ◽  
Somnath Patil ◽  
Bhanudas S. Kuchekar
Keyword(s):  
Drug Delivery ◽  
Sodium Bicarbonate ◽  
Design Of Experiment ◽  
Xanthan Gum ◽  
Locust Bean Gum ◽  
Sustained Drug Release ◽  
Clinical Pain ◽  
Floating Drug Delivery ◽  
Locust Bean ◽  
Full Factorial

The aim of the present study was to apply design of experiment (DOE) to optimize floating drug delivery of tapentadol hydrochloride. Tapentadol hydrochloride is a synthetic opioid used as a centrally acting analgesic and effective in both experimental and clinical pain. The half-life of the drug is about 4 hours and oral dose is 50 to 250 mg twice a day. For optimization 32full factorial design was employed for formulation of tapentadol hydrochloride tablets. Sodium bicarbonate was incorporated as a gas-generating agent. Combination of polymers Xanthan gum and Locust bean gum was used to achieve controlled release effect. The concentration of polymers was considered as the independent variables and dependent variables were floating lag time and swelling index of the tablets. From the factorial batches, it was observed that formulation containing combination of 20% sodium bicarbonate and 10% citric acid shows optimum floating ability whereas the formulation containing 20% Xanthan gum and 28% Locust bean gum shows optimum sustained drug release pattern with adequate floating.

Formulation Study and Evaluation of Matrix and Three-Layer Matrix Tablets Oral Controlled Drug Delivery System Based on Xanthan Gum and Locust Bean Gum

2010 ◽  
Vol 3 (2) ◽  
pp. 1006-1014
Author(s):  
Y. Madhusudan Rao ◽  
S L Ahmed ◽  
M L Narsu ◽  
S J Mohan
Keyword(s):  
Drug Release ◽  
Xanthan Gum ◽  
Zero Order ◽  
Water Soluble ◽  
Matrix Tablets ◽  
Crystalline Cellulose ◽  
Locust Bean Gum ◽  
The Matrix ◽  
Locust Bean ◽  
Diltiazem Hcl

The present study was carried out to develop oral controlled release matrix tablets and three layer matrix tablets of highly water soluble diltiazem HCl using natural polymers Xanthan gum (XG), locust bean gum (LBG) and a mixture XG: LBG in 1:1 ratio as matrix forming agent, and anionic Sodium Carboxyl Methyl Cellulose as release retardant layer on the matrix core, Di calcium Phosphate (DCP) and Micro crystalline Cellulose (MCC) as fillers. Matrix core tablets were prepared with by granulation technique.The characterization of physical mixture of drug and excipeints was performed by infra red spectroscopy. The finding of the study indicated that the matrix tablets prolonged the release, but predominantly in a first order fashion, layering with SCMC granules on the matrix core, provided linear drug release with zero order kinetics. The influence of layers on matrix core and release rate was described by the peppas equation, model independent approach, Mean dissolution time (MDT) and dissolution efficiency (D.E 8%). The addition of SCMC layers on the matrix core could notably influence the dissolution behavior and mechanism of drug release. Increasing the quantity of layers caused decreased values of k and increased n value, in a linear relationship. MDT for matrix tablet (S6)  and three layer matrix tablets (S6L3) was found to be 5.16h and 11.97h, D.E 8% was 76.23% and 66.21% respectively.  These indicated that the release of drug is slower from the three layer matrix tablets. Type of fillers has a limited effect on the drug release mechanism from matrix tablets. Stability studies revealed that the formulation was stable at 45°±2°C and 75±5%RH. Hence natural polymer as matrix core and anionic polymer SCMC as retardant layer in the form of three layer matrix tablets provided the zero order release of highly water soluble Diltiazem HCl. 

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

2017 ◽  
Vol 23 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Rakkhumkaew Numfon
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Broken Rice ◽  
Locust Bean ◽  
Physical And Chemical

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

An investigation into the rheological synergy between xanthan gum-locust bean gum mixtures

1998 ◽  
Vol 50 (S9) ◽  
pp. 149-149 ◽  
Author(s):  
C. A. Liu ◽  
D. Q. M. Craig ◽  
F. C. Hampson ◽  
P. W. Dettmar
Keyword(s):  
Xanthan Gum ◽  
Locust Bean Gum ◽  
Locust Bean
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