Anti-inflammatory effects of acacia and guar gum in 5-amino salicylic acid formulations in experimental colitis
Henusha D. JhundooTobias SiefenAlfred LiangChristoph SchmidtJohn LokhnauthBrice MoulariArnaud BéduneauYann PellequerCrilles Casper LarsenAlf Lamprecht
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Abstract:
Findings from recent studies revealed a significant anti-inflammatory effect of polysaccharide-based excipients when formulated with classical drugs in experimental inflammatory bowel disease models. In this study, acacia and guar gum were investigated beyond their typical functionality for a possible additive anti-inflammatory effect when administered with 5-amino salicylic acid (5ASA) in murine experimental colitis. Anti-inflammatory effects of acacia and guar gum-based aqueous suspensions of 5ASA were evaluated in a murine experimental colitis. Acacia or guar gum (30 or 300 mg/kg) were administered via rectal administration alone or in combination with 5ASA (30 mg/kg). Disease activity, myeloperoxidase activity (MPO) and intratissue concentrations of various cytokines were assessed. Both acacia and guar gum separately showed significant effects in reducing the inflammatory markers in murine colitis model in vivo. When combined with the anti-inflammatory drug 5ASA, acacia showed a stronger therapeutic effect than guar gum, especially at the higher dose of acacia (300 mg/kg) which significantly reduced the inflammation in vivo compared to 5ASA alone (MPO, 5ASA: 5743 ± 1334, 5ASA + 30 mg/kg acacia: 3762 ± 2342; 5ASA + 30 mg/kg guar gum: 7373 ± 2115, 5ASA + 300 mg/kg acacia: 3131 ± 1012, 5ASA + 300 mg/kg guar gum: 6358 ± 2379; all U/g tissue). Acacia and guar gum separately showed significant anti-inflammatory effects in murine colitis, and furthermore, high dose acacia led to an additional therapeutic benefit when co-administered with 5ASA. These results indicate that further investigations are surely warranted in the search of better colitis therapy.Keywords:
Guar gum
Gum acacia
Antipyretic
Guar gum is a naturally occurring alternating co-polymer derived from the seeds of Cyamopsis tetragonoloba. Guar has high intrinsic viscosity but very poor interaction coefficient. Guar dispersions lose viscosity upon standing. Guar has been derivatized to hydroxyalkyl, alkali carboxyalkyl and quaternary ammonium guar. Derivatization of guar enhances solution stability, clarity of dispersion and resistance to microbial attack. Derivatives of guar have immense pharmaceutical and cosmetic applications. The present review focuses on the various methodologies available for effecting derivatization of guar and also covers the specific application case studies in pharmaceutical and cosmeceutical fields. The authors opine that guar derivatives such as hydroxypropyl guar, sodium carboxymethyl guar and cationic guar are the prominent ones and shall be accorded an official status.
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Milk cake was prepared by incorporation of 0.5 per cent guar gum and sugar levels at 8 per cent (T1), 10 per cent (T2) and 12 per cent (T3) and 1 per cent guar gum with sugar levels at 8 per cent (T4), 10 per cent (T5) and 12 per cent (T6). Milk cake prepared without incorporation guar gum and 8 % sugar was considered as control (T0). All the sensory attributes were found to be improved by the addition of guar gum. Overall acceptability of the treatment T3 (8.32) and T6 (8.53) were significantly more than T0 (7.67). Total solids, protein and total carbohydrate content of the product were found to be increased by the addition of guar gum. However, fat content of the product was decreased by the addition of guar gum. The cost of production of T0 treatment was Rs. 75.15 /kg and that of T6 treatment was Rs. 68.26 /kg which were less than cost of production of T0 by 9.17 per cent.
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The guar bean (Cyamopsis tetragonoloba) is an erect annual legume and its grows about 2’–9’ high. The buds of these plants start out white and change into a light pink as the flower opens. These flowers then turn deep purple and are followed by fleshy seed pods, which are allowed to ripe and are harvested in summer. The gum extracted from the guar beans forms a gel in water, commonly referred to as guar gum. Guar is extremely draught resistant. The guar seeds used in making medicine are useful in pre-diabetic conditions and the early stages of late-onset diabetes. This review is incorporated with the uses of guar gum and its role in conditions such as pre-diabetes and cholesterol.
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Guar gum
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There is a high year-to-year variation in production of guar, and consequently, in exports of guar and its derivatives. Guar gum is mainly used in the food and bakery industry, the food safety concerns are becoming important for the guar processing industry. The preparedness of guar split and guar gum manufacturing industries for these food safety concerns, high fluctuations in area, production and productivity of guar seed, high volatile prices of guar seed and gum splits, are crucial limitations to the growth of guar industry. The paper has discussed these issues and strategies in guar value chain and guar gum processing industry. Lack of technical knowledge and processing technology for industry-specific value-added products, poor market linkages with farmers and unstable trade policies are the main issues confronting the guar industry. The paper has given some suggestions for reforming guar industry in India.
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The author tested a polysaccharide (guar) derived from guar bean (Cyamopsis tetragonoloba L. Taub.) was tested in soil flocculation tests and found that use of acid solutions to fully dissolve the guar leads to more effective soil conditioning than otherwise would be possible, and that guar does not lead to strong water-stable aggregates. Larger quantities were needed to improve emergence and growth of plants in a glasshouse than for synthetic soil conditioners. The effects of soil conditioning with guar did not last long.
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The inhibitive performance of gum exudates from Acacia drepanolobium and Acacia senegal from Tanzania, towards the corrosion of mild steel in fresh water has been investigated. The experimental methods include potentiodynamic polarization and electrochemical impedance spectroscopy (EIS) studies. The results indicate that gum exudates (Acacia drepanolobium and Acacia senegal) exhibit good inhibition characteristics to corrosion on mild steel under fresh water medium and the inhibition efficiency of up to 90.7% and 99.7% respectively was attained at 30 oC. Furthermore, the studies have shown that the inhibition performance remained above 90% on both Acacia exudates independent of the raise in temperature. Polarization measurements revealed that the investigated inhibitors are mixed type for mild steel corrosion in fresh water with significant reduction of anodic current densities (this sentence is not clear). The results obtained in this work show that these gum exudates of Acacia senegal and Acacia drepanolobium can serve as effective green inhibitors for the corrosion of mild steel in fresh water systems.
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