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Effect of extracted malva nut gum on reducing high glucose levels by Caco- 2 cells
Abstract
Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose response of malva nut gum (MNG) for the reduction of glucose uptake in Caco-2 cells. Third objective was to determine the effect of 30. min pre-incubation of Caco-2 cells with various MNG preparations on the uptake of glucose. Caco-2 cells were incubated in Dulbecco's Modified Eagle's Medium (DMEM) containing (i) different concentrations of glucose (i.e. 5.5, 25. mM), (ii) different sources of glucose (i.e. sucrose, starch), (iii) different types of dietary fiber contained in different preparations of gum extracted from malva nut seeds and guar nuts. The cells were incubated in glucose containing DMEM under two different conditions: simultaneous and 30. min pre-incubation conditions. Scanning electron microscopy showed porous surface of extracted MNG compared to malva nut seed. In 25. mM glucose concentrate containing DMEM, the optimal level of dietary fiber to significantly reduce glucose uptake was 0.25% for malva nut seed, extracted MNG and mixed gum, but 0.5% for guar gum. FT-IR showed additional bands in the mixture of each gum and glucose. The contents of glucose uptake for the cells pre-incubated for 30. min, were 50-85% lower than that of the control. These results demonstrate that MNG is effective in lowering glucose uptake by Caco-2 cells in both low and high carbohydrate concentrations.
... Another study found a similar result, in which a polysaccharide isolated from mushrooms (β-D-glucan) did not exhibit toxicity in Caco-2 cells until the concentration of 1000 µg mL −1 [123]. Therefore, the high rate of cell viability proved that EPSwk is not cytotoxic, which reinforces and enables its application in oral administration systems [124] in the form of mucoadhesive films, as previously proposed. ...
... Another study found a similar result, in which a polysaccharide isolated from mushrooms (β-D-glucan) did not exhibit toxicity in Caco-2 cells until the concentration of 1000 μg mL −1 [123]. Therefore, the high rate of cell viability proved that EPSwk is not cytotoxic, which reinforces and enables its application in oral administration systems [124] in the form of mucoadhesive films, as previously proposed. Figure S7 illustrates the results of the hemocompatibility evaluation test of EPSwk. ...
Citation: Lucena, M.d.A.; Ramos, I.F.d.S.; Geronço, M.S.; de Araújo, R.; da Silva Filho, F.L.; da Silva, L.M.L.R.; de Sousa, R.W.R.; Ferreira, P.M.P.; Osajima, J.A.; Silva-Filho, E.C.; et al.
... Another study found a similar result, in which a polysaccharide isolated from mushrooms (β-D-glucan) did not exhibit toxicity in Caco-2 cells until the concentration of 1000 µg mL −1 [123]. Therefore, the high rate of cell viability proved that EPSwk is not cytotoxic, which reinforces and enables its application in oral administration systems [124] in the form of mucoadhesive films, as previously proposed. ...
... Another study found a similar result, in which a polysaccharide isolated from mushrooms (β-D-glucan) did not exhibit toxicity in Caco-2 cells until the concentration of 1000 μg mL −1 [123]. Therefore, the high rate of cell viability proved that EPSwk is not cytotoxic, which reinforces and enables its application in oral administration systems [124] in the form of mucoadhesive films, as previously proposed. Figure S7 illustrates the results of the hemocompatibility evaluation test of EPSwk. ...
The present work aimed to characterize the exopolysaccharide obtained from water kefir grains (EPSwk), a symbiotic association of probiotic microorganisms. New findings of the technological, mechanical, and biological properties of the sample were studied. The EPSwk polymer presented an Mw of 6.35 × 105 Da. The biopolymer also showed microcrystalline structure and characteristic thermal stability with maximum thermal degradation at 250 °C. The analysis of the monosaccharides of the EPSwk by gas chromatography demonstrated that the material is composed of glucose units (98 mol%). Additionally, EPSwk exhibited excellent emulsifying properties, film-forming ability, a low photodegradation rate (3.8%), and good mucoadhesive properties (adhesion Fmax of 1.065 N). EPSwk presented cytocompatibility and antibacterial activity against Escherichia coli and Staphylococcus aureus. The results of this study expand the potential application of the exopolysaccharide from water kefir as a potential clean-label raw material for pharmaceutical, biomedical, and cosmetic applications.
... Research FT and SC [62] Malva nut Research NH [63] Almond, walnut and hazelnut Review FT [25] Cashew nut (blend passion fruit) Research FT and SC [64] Cashew nut (blend with pineapple juice) Research FT and SC [65] Cashew nut (blend mango) Research FT and SC [66] Pistachios Research FT, MA, and SC [67] Quercus acorn Research FT and MA [68] Almond, hazelnut Review NH [69] Blend Brazil nut and baru, Brazil and Macadamia Research FT [70] Cashew, almond Research NH [71] Walnut (Juglans) and two types of hazelnuts (Corylus avellana almond; Prunus dulcis) Research MA [72] Malva nut (Scaphium affine) Research NH [73] Almonds Review FT [74] Almond Review NH [75] Walnut (vegetable blend) Research FT and NH [76] Cashew, almond, macadamia, pecan ...
The term tree nuts is used to describe any nut that comes from a tree. The best known and most consumed are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. This consumption has led to their use in the development of plant-based beverages. This review aims to bring information reported in the literature on plant-based beverages made from tree nuts regarding health, technological, microbiological, sensory, and consumer aspects. The bibliographic search covered the articles published between the years 2000 and 2022. In total, 54 articles were selected for this review, which were categorized according to their thematic area as Food technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumer studies (n = 12). It was observed that the most mentioned tree nuts were almond, cashew, hazelnut, and walnut, and the lowest mentioned were Brazil nut, macadamia nuts, pine nut, mallow nut, and sapucaia. Finally, this review observed that beverages represent beneficial nutritional and functional profile, but cannot be considered as a substitute, in their entirety, for dairy milk, except in the case of allergies to this food. Technological aspects proved to be positive for obtaining these beverages, with high pressure being the most advantageous. Considered safe and very promising from nutritional, industrial, environmental, and functional aspects.
... Zat lendir dari buah memiliki efek pencahar (Chaitokkia dan Nitchartorn 2018). Srichamroen (2018), campuran polimer dari getah buah yang diestrak berpotensi tinggi untuk mengurangi glukosa darah. Namwong et al. (2013), dengan peningkatan asupan serat makanan dari minuman buah S. macropodum menghasilkan penurunan kadar kolestrol secara signifikan. ...
Merpayang fruit (Scaphium macropodum Miq.) Beumee Ex K Heyne has long been known to have medicinal properties, one of them the Pengulu ethnic. The research aimed was to analyze the ethnobotany of merpayang utilization in the Pengulu ethnic community of Jambi. The method used in this study was qualitative. Data collection used direct interviews with informants of Pengulu ethnic community with selected by snowball sampling. Data analysis was carried out by cross checking, summarizing, synthesizing, and narrating with descriptive analysis and evaluation. The results of study showed that the Pengulu ethnic uses merpayang for traditional medicines, including heartburn, fever, laxative, hemorrhoid/Ambien, coughing, and itching. In addition to the fruit, the Pengulu ethnic uses other parts of merpayang plant, such as sap, tree skin, roots as medicines. Keywords: ethnobotany, medicinal plant, merpayang, Sarolangun
Malva nut or Sterculia lychnophora is a traditional medicine and is widely found in the Southeast Asia region and China. This traditional medicine is known to have good health effects and can act as a food additive to improve the texture of several food products as well as functional ingredients. In this study, nutritional evaluation of functional biscuits supplemented malva nuts (Sterculia lychnophora) was thoroughly and successfully investigated. Consequently, the crude malva nut powders were extracted by using two different solvents (water and ethanol) and were supplemented into biscuits at the level of 2.5%, 5%, 7,5%, and 10%. The physio-chemical determination and sensory evaluation were carried out to all the developed biscuits. Overall, supplementation of crude malva nut powder into biscuits significantly affects the nutritional values and physical properties of developed biscuits. On the nutritional basis, at the same level of supplementation, biscuits supplemented with water extracted crude malva nut powder showed higher fat content while biscuits made with ethanol extracted ethanol demonstrated higher ash, protein, fiber, and total carbohydrates contents, especially at 10% of supplementation. For the sensorial differences, except the 7.5%, biscuits with 2.5%, 5%, and 10% crude malva nut powders clearly unidentical. The obtained results of this study have indicated that the developed biscuits were not only improved in terms of nutritional value and health benefits, but also had high potential of being accepted by consumers. Keywords: malva nut, Sterculia lychnophora, solvents, functional biscuits
Nowadays, natural polysaccharide-based drug delivery systems have increasingly drawn attention as intelligent and active
biomedical devices. Polysaccharides of natural AQ3 gums are abundant in plants and extensively used for biomedical applications
due to their multi-functionality, biodegradability, biocompatibility, hydrophilicity, non-toxicity, more flexibility to modify on surface
and safetiness for human consumption. The main focus of the current book chapter is to summarize the recent technological
advancements in developing multi-structured drug delivery systems from polysaccharides of natural gums. In additionally, we also
emphasize the usage of various dimensions of natural gum polysaccharide-based polymeric matrices such as hydrogels, beads,
microparticles, nanoparticles, complexes and metal nanocomposites.
Diabetes mellitus is emerging as a major health problem throughout the world, and current evidence suggests that increased fat intake and decreased fiber intake may contribute. These and other observations led Trowell to postulate that diabetes was a fiber deficiency disorder. Since 1976, many basic and clinical investigators have documented the therapeutic benefits of fiber in diabetes and its complications.
