From tamarind seed

From tamarind seed xyloglucan, carboxymethyl derivatives with different levels of DS were prepared in isopropanol medium [440]. Swelling power, solubihty and tolerance to organic solvents of the derivatives increased with increasing DS. The interaction properties of the unmodified xyloglucan with calcium chloride and sodiiun tetraborate were found to be reversed upon car-boxymethylation. 

Ghelardi, E., et al. 2000. Effect of a novel mucoadhesive polysaccharide obtained from tamarind seeds on the intraocular penetration of gentamycin and ofloxacin in rabbits. J Antimicrob Che-mother 46 831. 

Ghelardi, E., et al. 2004. A mucoadhesive polymer extracted from tamarind seed improves the intraocular penetration and efficacy of rufloxacin in topical treatment of experimental bacterial keratitis. Antimicrob Agents Chemother 48 3396. 

Ghelardi, E., Tavanti, A., Davini, P., Celandroni, F., Salvetti, S., Parisio, E., Boldrini, E., Senesi, S. and Campa, M. (2004) A mucoadhesive polymer extracted from tamarind seed improves the intraocular penetration and efficacy of rufloxacin in topical treatment of experimental bacterial keratitis. Antimicrobial Agents and Chemotherapy 48(9), 3396-3401. 

Veluraja, K., Ayyalnarayanasubburaj, S. and Paulraj, A.J. (1997) Preparation of gum from tamarind seed and its application in the preparation of composite material with sisal fibre. Carbohydrate Polymers 34, 377-379. 

Tamarind seeds also contain small amounts of anti-nutritional factors such as tannins, phytic acid, hydrogen cyanide, trypsin inhibitor activity and phytohaemaglutination activity, (5). The presence of tannins and other coloring matter in the testa make the whole seeds unsuitable for direct human consumption. Therefore, the testa has to be separated from the kernels by boiling or roasting. Otherwise, side effects such as depression, constipation and gastrointestinal disorders may result (Anon, 1976, cited in (5)). Bhatta et al. (2001, cited in (5)), have considered that a natural source of tannin from tamarind seed husks can be used to depress gas production in mmen fermentation, particularly in crossbred dairy cows. 

Abnormal accumulation of elastase, a serine proteinase from human neutrophil, causes a number of acute and chronic inflammation diseases (Bernstein et al, 1994, cited in (1)). There is a demand for specific and potent exogenous inhibitors of proteinases, such as HNE, associated with these inflammatory processes (Stemlicht and Werb, 1999, cited in (1)). The serine proteinase inhibitor from tamarind seeds needs to be studies to determine whether it could have such application. Anti-inflammatory properties of tamarind fmit pulp were reported (7). 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

Xyloglucan (XG), a water-soluble food grade polysaccharide extracted from tamarind seed mucilage, has been reported as a substrate for the graft copolymerization of acrylonitrile (AN) [37]. Polymerization was initiated with XG both conventionally by ceric ions in an aqueous medium under atmosphere and also under microwave irradiation. In the microwave initiated grafting reaction where no initiator was used, 92.5%G was achieved using 0.5 M acrylonitrile, XG (1 g/200 ml (H O)), temperature 60°C and microwave power 150 W in 120 s. Conventionally, xmder same monomer and polysaccharide concentration, 76%G was achieved in 24 h using ceric ammonium nitrate (0.001 M) as initiator at 40°C. 

Seo et al. (2005) added xyloglucan (XG) as an artificial ECM into hepatocyte-encapsulated alginate MCs as the XG obtained from tamarind seed has galactose residues in the side chain. More than 70% of cultured hepatocytes in the alginate/XG scaffolds participated in spheroid formation after 2 days, whereas most hepatocytes in alginate MCs remained as a few aggregates even after 3 days as shown in Figure 6.7. 

Tamarind Gum. Tamarind gum [39386-78-9] is another seed gum with potential industrial appHcation. It is obtained from the seed kernels of the tamarind tree, Tamarindus indica which is cultivated in India and Bangladesh. The seeds are a by-product from the production of tamarind pulp which is used as a food flavor. Seed production is 150,000 t/yr. 

Tamarind seed polysaccharide, the gum fraction obtained from tamarind kernel polysaccharide, forms gels over a wide pH range in the presence of high sugar concentrations (>65 wt%), and it can therefore substitute for fmit pectins (65). 

Xyloglucans are classified as gum when they are extractable with hot water from seed endosperm cell walls, such as the tamarind seed xyloglucan, and as hemicelluloses because they are alkali-extractable from the cell walls of vegetative plant tissues where they are closely associated with cellulose [2]. Also /3-glucans with mixed linkages appear under the name gum as well as hemicellulose in the literature. 

The rheological behavior of storage XGs was characterized by steady and dynamic shear rheometry [104,266]. Tamarind seed XG [266] showed a marked dependence of zero-shear viscosity on concentration in the semi-dilute region, which was similar to that of other stiff neutral polysaccharides, and ascribed to hyper-entanglements. In a later paper [292], the flow properties of XGs from different plant species, namely, suspension-cultured tobacco cells, apple pomace, and tamarind seed, were compared. The three XGs differed in composition and structural features (as mentioned in the former section) and... 

Gum arabic Gum kadaya Locust bean Tamarind Tragacanth Acacia segalencis and other acacia trees, native to eastern Africa Sterculia urens trees from India Seeds of carob (Ceratonia siliqua) trees Seeds of tamarind (Tamarindus indica) trees Astragalus gummifer shrubs from southern Europe and the Middle East... 

Sudjaroen,Y., Haubner, R., Wilrtele, C., Hull, W.E., Erben, G., Spiegelhalder, B., Changbumrung, S., Bartsch, H.and Owen, R.W. (2005) Isolation and structure elucidation of phenolic antioxidants from Tamarind (Famarindus indica L.) seeds and pericarp. Food and Chemical Toxicology 43(11), 1673-1682. 

Luengthanaphol, S., Mongkholkhajornsilp, D., Douglas, S., Douglas, P.L., Pengsopa, L.l. and Pongamphai, S. (2004) Extraction of antioxidants from sweet Thai tamarind seed coat—preliminary experiments. Journal of Food Engineering 63(3), 247-252. 

Many other polysaccharides have been investigated as gums, but have not reached the status of commercial viability. Among these are polysaccharides from chia seeds [93], corn hull (corn fiber), flaxseed [93], okra [93], and tamarind seeds [93] (used in India). 

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