Synthesis and characterization of amino-functionalized guar gum based polyurea: Preparation of iodine complexes, structural investigation and release studies.

Biobased materials are expanding dramatically in various industrial applications due to their unique intrinsic properties. In this study, various chemical functionalization procedures were used to synthesize guar gum, a naturally occurring polysaccharide-based polyurea, and its iodine complexes. Firstly, guar gum was subjected to tosylation reaction using p-toluene sulphonyl chloride to introduce tosyl moieties in the polymer chain with the degree of substitution (DS) ranging between 0.16 and 1.54. Sample having the highest degree of tosyl moiety was further reacted with tris(2-aminoethyl) amine to produce 6-deoxy-6-tris(2-aminoethyl) amine derivative via nucleophilic substitution reaction to impart amino functional groups. The degree of substitution in 6-deoxy-6-tris(2-aminoethyl) amine derivative was found to be 0.59. 6-deoxy-6-tris(2-aminoethyl) amine derivative was reacted with different diisocyanates (Toluene-2,4-diisocyanate (TDI), 1,6-diisocyanatohexane (HMDI)) to produce guar gum based polyurea. Iodine complexes of the resulting polyurea were prepared by reacting with different iodinating agents. Different chemical reactions, formation of polyurea and its iodine complexes were thoroughly analyzed by different analytical techniques such as FT-IR, NMR, elemental analysis, XRD, UV-Vis spectroscopy, and a reaction scheme has been proposed. Morphological and rheological characteristics were analyzed by SEM and viscosity measurement. Thermal analysis was carried out by TGA and DSC studies. Finally, by examining the complex's UV-Vis spectra, the iodine release characteristics from polyurea­iodine complexes were investigated.

Design and fabrication of functionalized curdlan-curcumin delivery system to facilitate the therapeutic effects of curcumin on breast cancer.

We developed a facile method for the fabrication of a biodegradable delivery system composed of two blocks: curdlan and curcumin. This was achieved by chemical functionalization of curdlan through tosylation, amination followed by complexation with curcumin. A comprehensive evaluation of structural characterization and component stability showed that cur-cum complex exhibited better anticancer properties with enhanced thermal properties. The cur-cum complex shows pH sensitive sustained release behaviour with higher release at acidic pH and kinetic data of drug release follows the Korsmeyer-Peppas model. The cur-cum complex has ability to block the proliferation of the MCF-7 cell line as revealed by MTT assay which showed increased toxicity of cur-cum complex against these cell lines. The results obtained from western blot analysis demonstrated that the co-administration of cur and cum effectively induced apoptosis in MCF-7 cells. This effect was observed by a considerable upregulation of the Bcl-2/Bax ratio, a decline in mRNA expression of LDHA, level of lactate and LDH activity. The results clearly depict the role of functionalized curdlan as efficient carrier for curcumin delivery with prolonged, sustained release and enhanced bioavailability, thereby improving the overall anticancer activity.

Recent innovations (2020-2023) in the approaches for the chemical functionalization of curdlan and pullulan: A mini-review.

Chemical modification represents a highly efficacious approach for enhancing the physicochemical characteristics and biological functionalities of natural polysaccharides. However, not all polysaccharides have considerable pharmacologic activity; so, appropriate chemical modification strategies can be selected in accordance with the distinct structural properties of polysaccharides to aid in improving and encouraging the presentation of their biological activities. Hence, there has been a growing interest in the chemical alteration of polysaccharides due to their various properties such as antioxidant, anticoagulant, antiviral, anticancer, biomedical, antibacterial, and immunomodulatory effects. This paper offers a comprehensive examination of recent scientific advancements produced over the past four years in the realm of unique chemical and functional modifications in curdlan and pullulan structures. This review aims to provide readers with an overview of the structural activity correlations observed in the backbone structures of curdlan and pullulan, as well as the diverse chemical modification processes employed for these polysaccharides. Additionally, the review aims to examine the effects of combining various bioactive molecules with chemically modified curdlan and pullulan and explore their potential applications in various important fields.

Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review.

Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.

Preparation, characterization, release and antianemic studies of guar gum functionalized Iron complexes.

Guar gum is a neutral, non-ionic polysaccharide that has been extensively utilized in the food industry as a stabilizer, excipients, and emulsifier agent. An oxidized derivative of this edible guar gum was prepared and used as a complexing agent for iron to obtain a polysaccharide-bound iron (II) complex. The degree of oxidation varies between 30.12 and 60.63% with a corresponding aldehyde content (0.59-1.79 mmol/g) and carboxyl contents (0.49-1.62 mmol/g), which were determined by the titrimetry method. Sophisticated spectroscopic techniques characterized all the products. The natural polymer-based hydrophilic and hydrophobic formulations as coating were used for achieving the sustained or prolonged release from the complex tablets. Release studies of the tablets were carried out in different mediums of varying pH. The total iron available from the tablets was compared with that obtained from ferrous fumarate prepared under similar conditions, and the results were found to be comparable. Release results demonstrate the pH-sensitive behaviour of the guar gum-based delivery system towards the controlled release of iron. Antianemic effect of new functionalized guar gum iron complexes was investigated on male albino rats. The complexes may exhibit the potential to recover the hematological index of the albino rats with some positive effects on improving rat's growth with iron deficiency anaemia.

Preparation, characterization and release studies of folic acid from inulin conjugates.

Folic acid a synthetic form of folate, is the oxidized form of folate which acts as a coenzyme in one carbon transfer reactions required in the biosynthesis of DNA and RNA and its deficiency could be related to diseases such as neural tube defects, Alzheimer's disease, pregnancy complications and cancer. Inulin is a polydisperse polysaccharide comprising mostly of fructosyl fructose units. An oxidized derivative of this inulin was prepared and used as a complexing agent for folic acid to obtain a polysaccharide bound folic acid conjugate. The aldehyde content and degree of oxidation of the oxidized inulin were determined by acid-base titrations. All the products were characterized by sophisticated spectroscopic and thermal methods of analysis. Release studies of folic acid from conjugates were carried out in different pH media and the results demonstrate the pH-sensitive behavior of the inulin-based delivery system towards the controlled release of folic acid.

A new study of iodine complexes of oxidized gum arabic: An interaction between iodine monochloride and aldehyde groups.

Gum arabic, a plant polysaccharide was oxidized with periodate to produce aldehyde groups by the cleavage of diols present in the sugar units. The oxidized gum was then iodinated with iodine monochloride (ICl) and the interaction between electrophilic iodine, I+ and reactive carbonyl groups of the modified gum was studied.Results of titrimetric estimation performed to determine the extent of oxidation and aldehyde content in the oxidized gum showed that degree of oxidation ranged between 19.68-50.19% which was observed to increase with periodate concentration; the corresponding aldehyde content was calculated to be 5.15-40.42%. Different strengths of ICl were used to iodinate the oxidized gum and the iodine content of the complexes varied from 6.11-11.72% as determined by iodometric titration. Structure elucidation of the iodine complexes conclusively established the attachment of ICl molecules to CHO groups. A reaction scheme has been proposed suggesting an electrophilic addition of the reagent to the aldehyde groups, a mechanism that was also supported by iodide ion release studies.