Ghatti gum
Ghatti gum structure
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Common Name | Ghatti gum | ||
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| CAS Number | 9000-28-6 | Molecular Weight | N/A | |
| Density | N/A | Boiling Point | N/A | |
| Molecular Formula | N/A | Melting Point | N/A | |
| MSDS | USA | Flash Point | N/A | |
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[Analysis of thickening polysaccharides by the improved diethyldithioacetal derivatization method].
Shokuhin Eiseigaku Zasshi 52(1) , 40-6, (2011) The identification test for thickening polysaccharides containing neutral saccharides and uronic acids was investigated by GC analysis of constituent monosaccharides. The reported method, in which monosaccharides were converted to diethyldithioacetal derivati... |
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Identification of Anogeissus latifolia Wallich and analysis of refined gum ghatti.
J. Nat. Med. , (2012) Natural medicinal exudates such as gum arabic are high-molecular-weight natural polysaccharides and are highly soluble in water. The dissolved solutions of these exudates show viscous behavior and exhibit favorable emulsion stability. These exudates have been... |
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A novel drug delivery system of oral curcumin markedly improves efficacy of treatment for heart failure after myocardial infarction in rats.
Biol. Pharm. Bull. 35(2) , 139-44, (2012) Curcumin is an inhibitor of p300 histone acetyltransferase activity, which is associated with the deterioration of heart failure. We reported that native curcumin, at a dosage of 50 mg/kg, prevented deterioration of the systolic function in rat models of hear... |
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New structural features of the polysaccharide from gum ghatti (Anogeissus latifola).
Carbohydr. Res. 337(21-23) , 2205-10, (2002) Methylation and 13C NMR analyses were carried out on the high-arabinose, acidic heteropolysaccharide of gum ghatti and the products obtained on three successive, controlled Smith degradations. The side chains contained mainly 2-O- and 3-O-substituted Araf uni... |
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Evaluation of 90-day oral rat toxicity studies on the food additive, gum ghatti.
Food Chem. Toxicol. 51 , 215-24, (2013) Gum ghatti, a polysaccharide of natural origin, is used in foods as a thickening, gelling, emulsifying and stabilizing agent. In a 90-day toxicity study following Organization for Economic Co-operation and Development (OECD) Guideline #408, male and female Sp... |
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Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approach.
J. Food Sci. 74(6) , E328-32, (2009) Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M... |
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Evaluation of the genotoxicity of the food additive, gum ghatti.
Food Chem. Toxicol. 50(3-4) , 854-60, (2012) Gum ghatti is a food additive in some parts of the world, serving as an emulsifier, a stabilizer, and a thickening agent. To evaluate its genotoxic potential, we conducted Good Laboratory Practice compliant in vitro and in vivo studies in accordance with the ... |
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Methods for the recovery of Salmonella spp. from carboxymethylcellulose gum, gum ghatti, and gelatin.
J. AOAC Int. 81(4) , 721-6, (1998) Foods analyzed for Salmonella spp. by the procedure in the U.S. Food and Drug Administration's Bacteriological Analytical Manual are preenriched at a 1:9 test portion/broth ratio. Various thickening agents preenriched at this ratio become viscous and nonpipet... |
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Gum Ghatti--a pharmaceutical excipient: development, evaluation and optimization of sustained release mucoadhesive matrix tablets of domperidone.
Acta Pol. Pharm. 69(4) , 725-37, (2012) The objective of this study was to extend the GI residence time of the dosage form and to control the release of domperidone using directly compressible sustained release mucoadhesive matrix (SRMM) tablets. A 2-factor centre composite design (CCD) was employe... |