Displaying publications 1 - 20 of 26 in total

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  1. The subcellular localisation and the time course of bismuth in the gastric mucosa of rats after short-term administration of colloidal bismuth subcitrate
    Ismail NM, Mustapha MS, Megat R
    Ann Acad Med Singap, 1997 Nov;26(6):754-7.
    PMID: 9522974
    The aim of this study was to investigate if colloidal bismuth subcitrate (CBS) can penetrate the gastric mucus barrier to reach the different sites of the antral mucosa and to estimate the time course for CBS to reach and remain in the mucosa. A single dose of CBS was administered orally to rats that were sacrificed at different time intervals post treatment. The control group received gum acacia without CBS. Colloidal bismuth subcitrate, visualised as electron dense precipitate (EDP), was seen in the gastric mucus layer, intercellular spaces and intracellularly after 30 minutes and disappeared after 6 hours. Scant amounts of EDP were observed in the gastric crypts, confined only to the upper parts of these structures. We concluded that CBS can penetrate the mucus and has a wide but uneven distribution in the gastric mucosa. Colloidal bismuth subcitrate, in the concentration given only penetrated the upper two-thirds of gastric pits and not the lower one-third. We also concluded that CBS has to be given 6 hourly to ensure its continuous presence in the gastric mucosa.
    Matched MeSH terms: Gum Arabic/pharmacokinetics
  2. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
    Mirhosseini H, Tan CP, Hamid NS, Yusof S
    J Agric Food Chem, 2007 Sep 19;55(19):7659-66.
    PMID: 17708646
    The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.
    Matched MeSH terms: Gum Arabic/chemistry
  3. Effects of ultraviolet irradiation on the physicochemical and functional properties of gum arabic
    Kuan YH, Bhat R, Senan C, Williams PA, Karim AA
    J Agric Food Chem, 2009 Oct 14;57(19):9154-9.
    PMID: 19757813 DOI: 10.1021/jf9015625
    The impact of ultraviolet (UV) irradiation on the physicochemical and functional properties of gum arabic was investigated. Gum arabic samples were exposed to UV irradiation for 30, 60, 90, and 120 min; gum arabic was also treated with formaldehyde for comparison. Molecular weight analysis using gel permeation chromatography indicated that no significant changes occurred on the molecular structure on the samples exposed to UV irradiation. Free amino group analysis indicated that mild UV irradiation (30 min) could induce cross-linking on gum arabic; this result was comparable with that of samples treated with formaldehyde. However, viscosity break down was observed for samples exposed to UV irradiation for longer times (90 and 120 min). All irradiated and formaldehyde-treated samples exhibited better emulsification properties than unirradiated samples. These results indicate that UV-irradiated gum arabic could be a better emulsifier than the native (unmodified) gum arabic and could be exploited commercially.
    Matched MeSH terms: Gum Arabic/radiation effects*; Gum Arabic/chemistry*
  4. Discrimination of orange beverage emulsions with different formulations using multivariate analysis
    Mirhosseini H, Tan CP
    J Sci Food Agric, 2010 Jun;90(8):1308-16.
    PMID: 20474048 DOI: 10.1002/jsfa.3928
    The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.
    Matched MeSH terms: Gum Arabic*
  5. Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage
    Maqbool M, Ali A, Alderson PG, Zahid N, Siddiqui Y
    J Agric Food Chem, 2011 May 25;59(10):5474-82.
    PMID: 21476593 DOI: 10.1021/jf200623m
    The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.
    Matched MeSH terms: Gum Arabic*
  6. Fulltext Optimization of freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel
    Mehrnoush A, Mustafa S, Yazid AM
    Int J Mol Sci, 2012;13(3):2939-50.
    PMID: 22489134 DOI: 10.3390/ijms13032939
    Response surface methodology (RSM) along with central composite design (CCD) was applied to optimize the freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel. The effect of pectinase content (-2.66, 62.66 mg/mL), Arabic gum (-1.21, 10.21%, w/v), and maltodextrin (0.73, 7.26%, w/v) as independent variables on activity, yield, and storage stability of freeze-dried enzyme was evaluated. Storage stability of pectinase was investigated after one week at 4 °C and yield percentage of the enzyme after encapsulation was also determined. The independent variables had the most significant (p < 0.05) effect on pectinase activity and yield of the enzyme. It was observed that the interaction effect of Arabic gum and maltodextrin improved the enzymatic properties of freeze-dried pectinase. The optimal conditions for freeze-dried pectinase from mango peel were obtained using 30 mg/mL of pectinase content, 4.5 (%, w/v) of Arabic gum, and 4 (%, w/v) of maltodextrin. Under these conditions, the maximum activity (11.12 U/mL), yield (86.4%) and storage stability (84.2%) of encapsulated pectinase were achieved.
    Matched MeSH terms: Gum Arabic
  7. Fulltext Development of seed treatments biofertilizer and nutrient uptake study using tracer technique for okra plants
    Hoe, Phua Choo Kwai, Khairuddin Abdul Rahim, Ahmad Nazrul Abd Wahid
    Jurnal Sains Nuklear Malaysia, 2013;25(1):16-23.
    MyJurnal
    Development of biofertilizer seed treatments for okra seeds were carried out by mixing phosphate
    solubilising bacteria (AP 3) and plant growth promoter (AP 2) with adhesives. The seeds were
    coated with inoculums and four types of adhesives namely, Gum Arabic; Polyethylene Glycol
    (PEG); Sodium Alginate and Methycellulose respectively. From eight seed treatments, all seed
    treatments significantly increased seed germinations except treatment T4 (Gum Arabic and AP3).
    In general, maximum germination rates and log of viable cells were observed when treated with
    polyethylene glycol 4000 (PEG) mixed with AP2 (T7) and AP3 (T8). These results show that using
    PEG as adhesive enhanced the germination rates and log of viable cells of AP2 and AP3. Thus,
    PEG could be a good adhesive for seed treatment. In greenhouse experiment, okra seeds treatment
    with AP2 and PEG (T1) showed the highest dry weight compared to other treatments. Seeds
    treatment with AP3 and PEG (T2) showed higher contribution of N compare to seeds treatment
    (T1). There were no significant different within seed treatments and urea treatment in okra yield.
    All treatments significantly increased yields compared with control
    Matched MeSH terms: Gum Arabic
  8. Fulltext A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions
    Khor YP, Koh SP, Long K, Long S, Ahmad SZ, Tan CP
    Molecules, 2014 Jul 01;19(7):9187-202.
    PMID: 24988188 DOI: 10.3390/molecules19079187
    Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.
    Matched MeSH terms: Gum Arabic/chemistry
  9. Fulltext Microencapsulation of purified amylase enzyme from pitaya (Hylocereus polyrhizus) peel in Arabic gum-chitosan using freeze drying
    Amid M, Manap Y, Zohdi NK
    Molecules, 2014;19(3):3731-43.
    PMID: 24662085 DOI: 10.3390/molecules19033731
    Amylase is one of the most important enzymes in the world due to its wide application in various industries and biotechnological processes. In this study, amylase enzyme from Hylocereus polyrhizus was encapsulated for the first time in an Arabic gum-chitosan matrix using freeze drying. The encapsulated amylase retained complete biocatalytic activity and exhibited a shift in the optimum temperature and considerable increase in the pH and temperature stabilities compared to the free enzyme. Encapsulation of the enzyme protected the activity in the presence of ionic and non-ionic surfactants and oxidizing agents (H₂O₂) and enhanced the shelf life. The storage stability of amylase is found to markedly increase after immobilization and the freeze dried amylase exhibited maximum encapsulation efficiency value (96.2%) after the encapsulation process. Therefore, the present study demonstrated that the encapsulation of the enzyme in a coating agent using freeze drying is an efficient method to keep the enzyme active and stable until required in industry.
    Matched MeSH terms: Gum Arabic/chemistry*
  10. Fulltext The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials
    Mohd Nawi N, Muhamad II, Mohd Marsin A
    Food Sci Nutr, 2015 Mar;3(2):91-9.
    PMID: 25838887 DOI: 10.1002/fsn3.132
    This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPAs were produced using different wall materials: maltodextrin (MD), gum arabic (GA) and a combination of gum arabic and maltodextrin (GA + MD) at a 1:1 ratio. Each of the wall materials was homogenized to the core material at a core/wall material ratio of 5 and were microencapsulated by microwave-assisted drying at 1100 W. Results indicated that encapsulated powder with the GA and MD combination presented better quality of powder with the lowest value of moisture content and water activity. With respect to morphology, the microcapsule encapsulated with GA + MD showed several dents in coating surrounding its core material, whereas other encapsulated powders showed small or slight dents entrapped onto the bioactive compound. Colorimetric analysis showed changes in values of L, a*, b*, hue and chroma in the reconstituted powder compared to the initial powder.
    Matched MeSH terms: Gum Arabic
  11. Fulltext Suitable coating material for microencapsulation of spray-dried fish oil
    Tirgar M, Jinap S, Zaidul IS, Mirhosseini H
    J Food Sci Technol, 2015 Jul;52(7):4441-9.
    PMID: 26139910 DOI: 10.1007/s13197-014-1515-3
    This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25 % w/w), Arabic gum (2.5, 7.5 % w/w), and methylcellulose (0.5, 1.5 % w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5 % w/w) showed the most significant (p gum, and 0.88 % (w/w) methylcellulose respectively.
    Matched MeSH terms: Gum Arabic
  12. Fulltext Efficacy of ginger oil and extract combined with gum arabic on anthracnose and quality of papaya fruit during cold storage
    Ali A, Hei GK, Keat YW
    J Food Sci Technol, 2016 Mar;53(3):1435-44.
    PMID: 27570268 DOI: 10.1007/s13197-015-2124-5
    Effect of 2.0 % ginger oil (GO) and 1.5 % ginger extract (GE) in combination with 10.0 % gum arabic (GA) was evaluated for the postharvest control of anthracnose and maintaining quality of Eksotika II papaya fruit during storage at 12 ± 1 °C and 80-85 % RH. Antifungal compounds present in GO and GE were analyzed using gas chromatography and GO was found to contain α-pinene, 1, 8-cineole and borneol, while only borneol was present in GE due to different extraction methods applied. The highest antifungal activity was shown in 2.0 % GO combined with 10 % GA, which significantly (P 
    Matched MeSH terms: Gum Arabic
  13. Fulltext Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study
    Zokti JA, Sham Baharin B, Mohammed AS, Abas F
    Molecules, 2016 Jul 26;21(8).
    PMID: 27472310 DOI: 10.3390/molecules21080940
    Green tea polyphenols have been reported to possess many biological properties. Despite the many potential benefits of green tea extracts, their sensitivity to high temperature, pH and oxygen is a major disadvantage hindering their effective utilization in the food industry. Green tea leaves from the Cameron Highlands Malaysia were extracted using supercritical fluid extraction (SFE). To improve the stability, green tea extracts were encapsulated by spray-drying using different carrier materials including maltodextrin (MD), gum arabic (GA) and chitosan (CTS) and their combinations at different ratios. Encapsulation efficiency, total phenolic content and antioxidant capacity were determined and were found to be in the range of 71.41%-88.04%, 19.32-24.90 (g GAE/100 g), and 29.52%-38.05% respectively. Further analysis of moisture content, water activity, hygroscopicity, bulk density and mean particles size distribution of the microparticles were carried out and the results ranged from; 2.31%-5.11%, 0.28-0.36, 3.22%-4.71%, 0.22-0.28 g/cm³ and 40.43-225.64 µm respectively. The ability of the microparticles to swell in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was determined as 142.00%-188.63% and 207.55%-231.77%, respectively. Release of catechin polyphenol from microparticles in SIF was higher comparable to that of SGF. Storage stability of encapsulated catechin extracts under different temperature conditions was remarkably improved compared to non-encapsulated extract powder. This study showed that total catechin, total phenolic content (TPC) and antioxidant activity did not decrease significantly (p ≥ 0.05) under 4 °C storage conditions. The half-life study results were in the range of 35-60, 34-65 and 231-288 weeks at storage temperatures of 40 °C, 25 °C and 4 °C respectively, therefore, for improved shelf-life stability we recommend that microparticles should be stored at temperatures below 25 °C.
    Matched MeSH terms: Gum Arabic/chemistry
  14. Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice
    Siti Rashima R, Maizura M, Kang WM, Fazilah A, Tan LX
    J Food Sci Technol, 2017 Jan;54(1):228-235.
    PMID: 28242920 DOI: 10.1007/s13197-016-2454-y
    The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.
    Matched MeSH terms: Gum Arabic
  15. Fulltext Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus duransIW3 encapsulated in alginate
    Nami Y, Haghshenas B, Yari Khosroushahi A
    Food Sci Nutr, 2017 05;5(3):554-563.
    PMID: 28572941 DOI: 10.1002/fsn3.430
    Different herbal biopolymers were used to encapsulate Enterococcus durans IW3 to enhance its storage stability in yogurt and subsequently its endurance in gastrointestinal condition. Nine formulations of encapsulation were performed using alginate (ALG), ALG-psyllium (PSY), and ALG-gum Arabic (GA) blends. The encapsulation efficiency of all formulations, tolerance of encapsulated E. durans IW3 against low pH/high bile salt concentration, storage lifetime, and release profile of cells in natural condition of yogurt were evaluated. Result revealed 98.6% encapsulation efficiency and 76% survival rate for all formulation compared with the unencapsulated formulation cells (43%). The ALG-PSY and ALG-GA formulations have slightly higher survival rates at low pH and bile salt condition (i.e., 76-93% and 81-95%, respectively) compared with the ALG formulation. All encapsulated E. durans IW3 was released from the prepared beads of ALG after 90 min, whereas both probiotics encapsulated in ALG-GA and ALG-PSY were released after 60 min. Enterococcus durans IW3 was successfully encapsulated in ALG, ALG-GA, and ALG-PSY beads prepared by extrusion method. ALG-GA and ALG-PSY beads are suitable delivery carriers for the oral administration of bioactive compounds like probiotics. The GA and PSY gels exhibited better potential for encapsulation of probiotic bacteria cells because of the amendment of ALG difficulties and utilization of therapeutic and prebiotic potentials of these herbal biopolymers.
    Matched MeSH terms: Gum Arabic
  16. Fulltext Characterization and Separation Performance of a Novel Polyethersulfone Membrane Blended with Acacia Gum
    Manawi Y, Kochkodan V, Mahmoudi E, Johnson DJ, Mohammad AW, Atieh MA
    Sci Rep, 2017 Nov 20;7(1):15831.
    PMID: 29158521 DOI: 10.1038/s41598-017-14735-9
    Novel polyethersulfone (PES) membranes blended with 0.1-3.0 wt. % of Acacia gum (AG) as a pore-former and antifouling agent were fabricated using phase inversion technique. The effect of AG on the pore-size, porosity, surface morphology, surface charge, hydrophilicity, and mechanical properties of PES/AG membranes was studied by scanning electron microscopy (SEM), Raman spectroscopy, contact angle and zeta potential measurements. The antifouling -properties of PES/AG membranes were evaluated using Escherichia coli bacteria and bovine serum albumine (BSA). The use of AG as an additive to PES membranes was found to increase the surface charge, hydrophilicity (by 20%), porosity (by 77%) and permeate flux (by about 130%). Moreover, PES/AG membranes demonstrated higher antifouling and tensile stress (by 31%) when compared to pure PES membranes. It was shown that the prepared PES/AG membranes efficiently removed lead ions from aqueous solutions. Both the sieving mechanism of the membrane and chelation of lead with AG macromolecules incorporated in the membrane matrix contributed to lead removal. The obtained results indicated that AG can be used as a novel pore-former, hydrophilizing and antifouling agent, as well as an enhancer to the mechanical and rejection properties of the PES membranes.
    Matched MeSH terms: Gum Arabic
  17. Effect of Gum Arabic, β-Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed Oil
    Chew SC, Tan CP, Nyam KL
    J Food Sci, 2018 Sep;83(9):2288-2294.
    PMID: 30074623 DOI: 10.1111/1750-3841.14291
    Kenaf seed oil is prone to undergo oxidation due to its high content of unsaturated fatty acids, thus microencapsulation stands as an alternative to protect kenaf seed oil from the adverse environment. This study primarily aimed to evaluate the oxidative stability of microencapsulated refined kenaf seed oil (MRKSO) by the use of gum arabic, β-cyclodextrin, and sodium caseinate as the wall materials by spray drying. Bulk refined kenaf seed oil (BRKSO) and MRKSO were kept at 65 °C for 24 days to evaluate its oxidative stability, changes of tocopherol and tocotrienol contents, phytosterol content, and fatty acid profile. The results showed that the peroxide value, p-Anisidine value, and total oxidation value of BRKSO were significantly higher than the MRKSO at day 24. The total tocopherol and tocotrienol contents were reduced 66.1% and 56.8% in BRKSO and MRKSO, respectively, upon the storage. There was a reduction of 71.7% and 23.5% of phytosterol content in BRKSO and MRKSO, respectively, upon the storage. The degradation rate of polyunsaturated fatty acids in BRKSO was higher than that of MRKSO. This study showed that the current microencapsulation technique is a feasible way to retard the oxidation of kenaf seed oil.

    PRACTICAL APPLICATION: There is increasing research on the functional properties of crude kenaf seed oil, but the crude kenaf seed oil is not edible. This study offered in developing of microencapsulated refined kenaf seed oil by spray drying, which is suitable for food application. The microencapsulation of refined kenaf seed oil with healthier wall materials is beneficial in developing a diversity of functional food products and supplements.

    Matched MeSH terms: Gum Arabic*
  18. Antioxidant Potential and Angiotensin-Converting Enzyme (ACE) Inhibitory Activity of Orotic Acid-Loaded Gum Arabic Nanoparticles
    Hassani A, Hussain SA, Abdullah N, Kamarudin S, Rosli R
    AAPS PharmSciTech, 2019 Jan 07;20(2):53.
    PMID: 30617521 DOI: 10.1208/s12249-018-1238-2
    Orotic acid (OA) nanoparticles were prepared using the freeze-drying method. The antihypertensive activity and antioxidant capacity of OA and orotic acid-loaded gum arabic nanoparticles (OAGANPs) were examined using the angiotensin-converting enzyme (ACE), 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), and β-carotene assays, as well as the quantification of total phenolic content (TPC). The DPPH and NO scavenging activities of OAGANPs were significantly higher than those of the OA solution. The β-carotene bleaching assay of OAGANPs showed a dose-dependent trend, while 500 μg/ml was significantly more effective than the other concentrations, which exerted 63.4% of the antioxidant activity. The in vitro antihypertensive assay revealed that the OAGANPs exhibited the most potent ACE inhibition activity, when compared to the OA solution. Hence, results revealed the potential of preparing the OA as a nanoparticle formulation in enhancing the antioxidant and antihypertensive properties compared to the OA solution.
    Matched MeSH terms: Gum Arabic/administration & dosage*; Gum Arabic/chemistry
  19. Fulltext Antimicrobial activities of green synthesized gums-stabilized nanoparticles loaded with flavonoids
    Anwar A, Masri A, Rao K, Rajendran K, Khan NA, Shah MR, et al.
    Sci Rep, 2019 02 28;9(1):3122.
    PMID: 30816269 DOI: 10.1038/s41598-019-39528-0
    Herein, we report green synthesized nanoparticles based on stabilization by plant gums, loaded with citrus fruits flavonoids Hesperidin (HDN) and Naringin (NRG) as novel antimicrobial agents against brain-eating amoebae and multi-drug resistant bacteria. Nanoparticles were thoroughly characterized by using zetasizer, zeta potential, atomic force microscopy, ultravoilet-visible and Fourier transform-infrared spectroscopic techniques. The size of these spherical nanoparticles was found to be in the range of 100-225 nm. The antiamoebic effects of these green synthesized Silver and Gold nanoparticles loaded with HDN and NRG were tested against Acanthamoeba castellanii and Naegleria fowleri, while antibacterial effects were evaluated against methicillin-resistant Staphylococcus aureus (MRSA) and neuropathogenic Escherichia coli K1. Amoebicidal assays revealed that HDN loaded Silver nanoparticles stabilized by gum acacia (GA-AgNPs-HDN) quantitatively abolished amoeba viability by 100%, while NRG loaded Gold nanoparticles stabilized by gum tragacanth (GT-AuNPs-NRG) significantly reduced the viability of A. castellanii and N. fowleri at 50 µg per mL. Furthermore, these nanoparticles inhibited the encystation and excystation by more than 85%, as well as GA-AgNPs-HDN only completely obliterated amoeba-mediated host cells cytopathogenicity. Whereas, GA-AgNPs-HDN exhibited significant bactericidal effects against MRSA and E. coli K1 and reduced bacterial-mediated host cells cytotoxicity. Notably, when tested against human cells, these nanoparticles showed minimal (23%) cytotoxicity at even higher concentration of 100 µg per mL as compared to 50 µg per mL used for antimicrobial assays. Hence, these novel nanoparticles formulations hold potential as therapeutic agents against infections caused by brain-eating amoebae, as well as multi-drug resistant bacteria, and recommend a step forward in drug development.
    Matched MeSH terms: Gum Arabic/chemistry
  20. Fulltext Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt
    Fazilah NF, Hamidon NH, Ariff AB, Khayat ME, Wasoh H, Halim M
    Molecules, 2019 Apr 11;24(7).
    PMID: 30978923 DOI: 10.3390/molecules24071422
    There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10⁸ CFU/mL) powders containing L. lactis in combination with S. dulcificum were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10⁶ CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (w/v) bile salts showed it was able to survive (~10⁴ CFU/mL) after 2 h. Microencapsulated L. lactis retained a higher viability, at ~10⁷ CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10⁵ CFU/mL. The fortification of microencapsulated and non-microencapsulated L. lactis in yogurts influenced the viable cell counts of yogurt starter cultures, Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus.
    Matched MeSH terms: Gum Arabic/pharmacology; Gum Arabic/chemistry
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