Search results for "PECTIN"

Biomaterial-Assisted Anastomotic Healing: Serosal Adhesion of Pectin Films

2021

Anastomotic leakage is a frequent complication of intestinal surgery and a major source of surgical morbidity. The timing of anastomotic failures suggests that leaks are the result of inadequate mechanical support during the vulnerable phase of wound healing. To identify a biomaterial with physical and mechanical properties appropriate for assisted anastomotic healing, we studied the adhesive properties of the plant-derived structural heteropolysaccharide called pectin. Specifically, we examined high methoxyl citrus pectin films at water contents between 17–24% for their adhesivity to ex vivo porcine small bowel serosa. In assays of tensile adhesion strength, pectin demonstrated significant…

Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads.

2013

This study described the preparation and characterization of low methoxyl pectin (LMP) gels and beads for controlled release applications. The rheological characterization of the various formulations was proposed. Then the mechanical and morphological characterizations of beads were determined. Finally, the controlled release studies taking rutin as a model drug was evaluated. The results showed that Young's modulus values of non-amidated LMP gels decrease when adding up to 15% sorbitol. Calcium pectinate beads loaded with rutin are about 600 μm, oblong shaped with dense matrix. Beads containing sodium bicarbonate showed about 80% lower rutin encapsulation efficiency by increasing the pH of…

Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH

2014

Injectable polymer scaffolds are particularly attractive for guided tissue growth and drug/cell delivery with minimally invasive intervention. In the present work, "all-polymeric" gelling systems based on pectins and water-soluble maltose-conjugated chitosans (CM) have been developed. Maltose-conjugated chitosan has been synthesized at three different molar ratios, as evaluated by FITR analysis and fluorimetric titration. A thorough rheological characterization of the blends and their parent solutions has been performed. Macroscopic gelation has been achieved by mixing the high esterification degree pectins with CM at higher maltose grafted to chitosan contents. Gels form in a few minutes a…

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

2007

International audience; The transfer of small analytes in a multiphasic stirred fruit yoghurt model, made of a pectin gel aimed to mimic fruit pieces and of a dairy gel done with milk acidified by glucono-δ-lactone hydrolysis, have been studied. The concentration gradients between the pectin gel and the dairy gel were the driving force for the migration of small analytes (i.e. water, protons and colorants). Water migrated from the dairy to the pectin gel, causing modifications in the water content of both gels and an equilibration of their water activity at 0.938±0.003. Inversely, protons migrated from the pectin to the dairy gel. These changes in composition of both gels being likely to ha…

OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI.

2010

Aquatic Macrophytes Occurrence in Mediterranean Farm Ponds: Preliminary Investigations in North-Western Sicily (Italy)

2021

Mediterranean wetlands are severely affected by habitat degradation and related loss of biodiversity. In this scenario, the wide number of artificial farm ponds can play a significant role in the biodiversity conservation of aquatic flora. In the present contribution we show the preliminary results of a study on Mediterranean farm ponds of north-western Sicily (Italy), aimed to investigating the environmental factors linked to the occurrence of submerged macrophytes (vascular plants and charophytes). We studied the aquatic flora of 30 ponds and determined the chemical and isotopic composition of their water bodies on a subset of the most representative 10 sites. Results show that (1) farm p…

Biopiracy in India: Seed diversity and the scramble for knowledge.

2018

Abstract Background: Biopiracy has usually been discussed mostly in the context of the life sciences, sometimes in dialogue with legal debates or political implications. This paper provides a humanities perspective on contemporary discussions of biopiracy and biopatenting. Hypothesis It proceeds from the hypothesis that contemporary debates and practices of biopiracy can be understood as harking back to colonial legacies, which systematically disregard “native” knowledge or seek to appropriate it for their own purposes. Results Drawing on the work of Vandana Shiva, the present article seeks to redefine the notion of ownership of knowledge from a cultural studies perspective. Exploring the 2…

Hydrolytic enzyme activity of Paenibacillus sp. strain B2 and effects of the antagonistic bacterium on cell integrity of two soil-borne pathogenic fu…

2000

Paenibacillus sp. strain B2, isolated from the mycorrhizosphere of Sorghum bicolor and having an antagonistic activity towards soil-borne fungal pathogens, possessed extracellular cellulolytic, proteolytic, chitinolytic and pectinolytic enzyme activities. The eventual role of these lytic enzymes in cellular interactions between Paenibacillus sp. strain B2 and Phytophthora parasitica and Fusariumoxysporum was investigated by electron microscopy and molecular cytology. Electron microscopic observations showed that the presence of Paenibacillus sp. strain B2 resulted in disorganisation of cell walls and/or cell contents of P. parasitica and F. oxysporum. However, when P. parasitica was treated…

A study on the acid-base properties of pectin and poly-galacturonic acid

2008

Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features

2014

Reducing the fat content in food requires a reformulation by adding thickeners that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention/release balance of odorant molecules in food matrices. [1]. Although pectins are commonly employed as thickeners [2], their effect on the retention of odorant molecules in nonhomogeneous products [3, 4] has been examined more frequently than their effect on the retention of odorant molecules in simple model gels [5]. The purpose of this study was to explore and compare the effects of pectin in differ…