Synthesis and Characterization of Hydroxypropyl Sesbania Galactamannan Seed Gum for Pharmaceutical Application (original) (raw)

2023, International journal of pharmaceutical quality assurance

Polysaccharide gums are among the most popular industry components and have become the subject of much research regarding their long-term sustainability, biodegradability and biological safety. 1 A few drawbacks, however accompany the use of gums. They include the potential of microbial contamination, changing rates of hydration, influenced by pH soluble content, thickening up, and viscosity loss on storage are a few of these. Gums can be chemically altered to reduce these limitations while simultaneously increasing their solubility and viscosity. 2 According to Duke et al., the endosperm, or outermost layer, of a seed of the species Sesbania grandiflora (Leguminosae) is used to make Sesbania gum. According to Faroogi et al., Sesbania seeds are composed of a coat 6.9 to 18.9%, endosperm 40 to 42% and germ about 51.1%. The outermost layer of seed is made up of galactose side chain residues linked by-(1-6) and a mannan backbone connected by-(1-4) glycosidic connections, which is known as galactomannan. According to one study, the ratio of galactose to mannose produced by the acid hydrolysis of Sesbania galactamannan gum was 1.2:2.2 as opposed to 1:3.9 for locust bean (carob), and for tara gum 1:2, and 1:3. It is believed that the varying degrees of branching are what produce the variances in the characteristics of galactamannan gums. More side groups reduce the amount of molecular bonding and improve the coldwater dispersion of gum, as reported as. 3,4 Galactamannan, sometimes referred to as galactose side chain residues and a mannan backbone coupled by-(1-4) glycosidic linkages, make up the endosperm. In contrast to the ratios of 1:3.9 for locust bean (carob), 1:2, and 1:3 for Tara gum, one study found that the ratio of galactose to mannose generated by the acid hydrolysis of Sesbania galactamannan gum was 1.2:2.2. The differences in properties of galactamannan gums are assumed to be caused by the varied degree of branching. 5 The reagents utilized and the reaction conditions have a significant impact on how effective the hydroxy propylation reaction is. Due to its accessible structure, the amorphous area