Thickened Formula Reduces Reflux in Infants

Gastroesophageal Reflux

Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

Design-of-experiment strategy for the production of mannanase biocatalysts using plam karnel cake and its application to degrade locust bean and guar gum

Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non-Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this work the influences of different variables on the viscosity of solutions of mixtures of xanthan/locust bean gum have been studied. Total polysaccharide concentration, xanthan and locust bean ratio on mixture and temperature at which the gum was dissolved (dissolution temperature) for both xanthan and locust bean gums have been considered. Under these different operational mixture conditions shear rate and time have also been considered to describe the rheological behaviour of the solutions studied. The high viscosity increase observed in these mixtures is due to the interaction between xanthan gum and locust bean gum molecules. This interaction takes place between the side chains of xanthan and the backbone of the locust bean gum. Both xanthan molecule conformation in solution – tertiary structure – and locust bean gum structure show great influence on the final viscosity of the solution mixtures. Xanthan conformation changes with temperature, going from ordered structures to disordered or chaotic ones. Locust bean gum composition changes with dissolution temperature, showing a dissolved galactose/mannose ratio reduction when temperature increases, ie the smooth regions – zones without galactose radicals – are predominantly dissolved. The highest viscosity was obtained for the solution mixture with a total polysaccharide concentration of 1.5 kg m−3 and a xanthan/locust ratio of 2:4 (w/w) and when xanthan gum and locust bean gum were dissolved at 40°C and 80°C, respectively. © 1999 Society of Chemical Industry

Conformational aspects of xanthan-galactomannan gelation

Production optimization and functional characterization of thermostable β-mannanase from Malbranchea cinnamomea NFCCI 3724 and its applicability in mannotetraose (M4) generation

Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins

Objective By comparing and analyzing the clinical features of non-erosive reflux disease (NERD) and reflux esophagitis (RE), to make clear the difference between them, and provide help for clinical prevention, diagnosis and treatment of gastroesophageal reflux disease. Methods A total of 220 cases of NERD were selected, 220 cases of RE were selected as the control, by completing the general demographic characteristics questionnaire, reflux disease questionnaire, gastroscope and Helicobacter pylori (H.pylori) infection examination, the differences between the two group in the general condition, lifestyle, predisposing factors, disease and recurrence, clinical symptoms, complicated disease were analyzed. Results In general terms: ①NERD was prevalent in women and mainly in the mental labor group. RE occured in men and mainly in manual labor (P 0.05). ③The course of disease and recurrence: Compared with RE group, the course of group NERD was longer, more likely to relapse, and longer recurrence interval (P 0.05). ④Clinical symptom characteristics: in group NERD, the incidences of heartburn, chest pain, belching and acid regurgitation, pharyngeal foreign body sensation and severity were higher than those of group RE (P 0.05). ⑤Overlap irritable bowel syndrome, functional dyspepsia: the incidence of overlap IBS and FD in group NERD was significantly higher than that in group RE (P<0.05). Conclusions There is marked difference between NERD and RE, and both are independent diseases rather than the different stages of the same disease. Key words: Non-erosive reflux disease; Reflux esophagitis; Clinical features; Difference

PurposeCeliac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.Design/methodology/approachHydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.FindingsThe pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.Originality/valueThis study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Galactomannans (Guar, Locust Bean, Fenugreek, Tara)

To explore the relationship between gastroesophageal reflux disease (GERD) and laryngopharyngeal reflux disease (LPRD) based on symptoms. A total of 1090 patients undergoing upper digestive tract motility test were invited to complete the surveys of reflux disease questionnaire and reflux symptom index from August 2007 to October 2010. And 895 responders provided valid answers. There were 474 females and 421 males. Among 895 responders, 351 patients had neither, 218 suffered both conditions, 237 were diagnosed as GERD alone and 89 LPRD alone. No difference was found in age (P = 0.383)or gender ratio (P = 0.227). In 455 GERD patients, there were 218 LPRD cases (47.9%). In 307 LPRD patients, 218 (71.0%) had concurrent GERD. In GERD patients, the frequency and degree of feeling of stomach content reflux into mouth were correlated with RSI (r = 0.115, 0.141, P = 0.007, 0.001). GERD and LPRD may coexist or occur alone. Because of a high concurrent ratio of LPRD in GERD, the treatment strategy of GERD should be modified accordingly. In GERD patients, the feeling of stomach content reflux into mouth may suggest a possibility of LPRD.

ABSTRACTThe aim of this study is the extraction, purification, and characterization of a locust bean gum (LBG) biopolymer extracted from the endosperm of Algerian locust bean seeds using the hot water extraction method. Once the seeds were swollen, the endosperm was separated, dried and finally ground, sieved, and purified. The physicochemical, structural, rheological, thermal, and morphological properties, as well as antimicrobial activity of purified locust bean gum (pLBG), were studied. After purification, the resulting LBG powder was white, smooth, light, odorless, and tasteless, with a yield of around 23.17%. Fourier transform infrared spectroscopy analysis of the gum confirms galactomannan structure, attesting to successful extraction, while x‐ray diffraction (XRD) and thermogravimetric analysis (TGA) revealed an amorphous structure and good thermal stability, respectively. Gum morphology examined by scanning electron microscopy (SEM) revealed a porous, fibrous structure. The antimicrobial activity of pure LBG demonstrated a significant effect on all pathogenic bacteria tested. After 24 h, baseline cultures (106 CFU/mL) were reduced by 51% for methicillin‐resistant Staphylococcus aureus, 39% for Pseudomonas aeruginosa, and 36% for Klebsiella pneumoniae. In addition, carob galactomannan had a more pronounced effect on the pathogenic yeast Candida albicans, whose growth was reduced by 75.5%. Pure LBG has shown promising potential as an antibacterial agent, so it can be used in the food and pharmaceutical industries.

Objective To investigate the application and clinical significance of 24-hour multichannel intraaluminal impedance-pH (MII-pH) monitoring in gastroesophageal reflux disease (GERD).Methods Fiftythree patients with GERD were enrolled in this study according to the Montreal consensus (consulting for twice reflux a week or above) from July 2011 to June 2012.Patients were divided into erosive esophagitis (EE,n =25)group and non-erosive reflux disease (NERD,n =28) group after endoscopy and MII-pH monitoring.Fifteen healthy volunteers were recruited as the normal controls.The change of pH and MII-pH parameters were compared among the three groups and the significance of the change was investigated.Results Twenty-four-hour pH monitoring showed that all the acid reflux events in the EE and the NERD groups were significantly higher than those in the control group (P ＜ 0.05).MII-pH monitoring showed that the frequencies of total reflux,acid reflux,weakly acidic reflux and percentage of acid reflux in the GERD group were higher than in the control group (total reflux:83 (54,118) vs.62 (44,111) vs.42 (20,70),P =0.003 ; acid reflux:45 (25,79) vs.22 (11,45) vs.3(1,10),P =0.000 ;weakly acidic reflux:36(18,47) vs.43(21,82) vs.23(11,43),P =0.001 ;percentage of acid reflux:53％ (37％,81％) vs.32％ (13％,48％) vs.11％ (1％,23％),P =0.002).The frequency and percentage of acid reflux in the EE group were higher than those in the NERD group (P =0.000)The percentage of weakly acidic reflux in the NERD group was higher than in the EE group (66％ (43％,79％) vs.46％ (21％,57％),P ＜0.01).The frequencies of liquid reflux and mixed reflux in the GERD groups were higher than those in the control group (22 (12,40) vs.18 (12,26) vs.9 (4,18) ; 54 (39,79) vs.42 (25,77) vs.29(14,48) ;P ＜0.01).The frequency of gas reflux in the control group was higher than in the GERD group (86(56,207) vs.31 (14,62) vs.34 (15,119),P ＜ 0.01).The frequency and percentage of proximal reflux in the GERD group were significantly higher than in the control group (28(18,41) vs.16(12,34) vs.3 (2,9) ; 33％ (22％,49％) vs.29％ (22％,35％) vs.11％ (6％,22％),P ＜ 0.001).The percentage of symptom positive index in patients with acid reflux,non-acidic reflux and total reflux in the EE group were 36.0％ (9/25),20.0％ (5/25) and 56.0％ (14/25) respectively which were higher than in the NERD group (21.4％ (6/28),14.3％ (4/28) and 35.7％ (10/28)).Conclusion MII-pH monitoring can detect more reflux events.Acid reflux plays an important role in GERD.The detective rate of GERD will be elevated when combined with MII-pH monitoring in the diagnosis.MII-pH monitoring has a distinct advantage in diagnosing GERD. Key words: Gastroesophageal reflux disease; Erosive esophagitis; Non-erosive reflux disease; Multichannel intraluminal impedance-pH monitoring

A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.

On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution