Gums and Mucilages | Our Lady of Fatima University PDF

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF PHARMACY Valenzuela. Quezon City. Antipolo. Pampanga. Cabanatuan. Laguna GUMS and MUCILAGES PHARMACOGNOSY and PLANT CHEMISTRY  ◉ Attend Lecture Duration: 3.0 hours ◉ Re...

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF PHARMACY Valenzuela. Quezon City. Antipolo. Pampanga. Cabanatuan. Laguna GUMS and MUCILAGES PHARMACOGNOSY and PLANT CHEMISTRY  ◉ Attend Lecture Duration: 3.0 hours ◉ Read course and unit outcomes. ◉ Read study guide ◉ Read required learning resources ◉ Proactively participate in discussions ◉ Answer and submit CHECKLIST course unit tasks 2 LEARNING OUTCOMES: At the end of this unit, the students are expected to: Classify and characterize the gums and o mucilages and enumerate their uses Enumerate sources (including Philippine o medicinal plants) of gums and mucilages  READINGS: Evans, William Charles. Trease and Evans Pharmacognosy. 16th ed. Elsevier, Singapore. Latest Ed. 4  OUTLINE: ▷ Difference between GUMS and MUCILAGE ▷ Uses of gums ▷ Sources of gums ▷ Examples of gums Gums ◼ are natural plant hydrocolloids ◼ anionic or non- ionic polysaccharides GUMS MUCILAGE ◼ gums readily ◼ mucilages form slimy dissolved in water masses ◼ pathologic products ◼ physiologic products GUMS & MUCILAGE USES ◼ ingredients in dental and other adhesives and in bulk laxatives. ◼ tablet binders ◼ emulsifiers ◼ gelating agents ◼ suspending agents ◼ stabilizers ◼ thickeners SOURCES ◼ Shrub or tree exudate ◼ Marine gums ◼ Seed gums ◼ Plant extracts ◼ Microbial gums TREE or SHRUB EXUDATES Tragacanth ◼ from Astragalus gummifer (Fam. Leguminosae). ◼ It is commonly known as gum tragacanth. ◼ tragacanth is from the Greek words ▪ tragos (goat) ▪ akantha (horn) - probably refers to the curved shape of the drug ◼ astragalus – “milkbone” and refers to the exuding and subsequent hardening of the drug ◼ gummifer ( Latin) – “gumbearing” Tragacanth The nature of the incision governs the shape of the final product. ◼ vermiform tragacanth ▪ wormlike and is twisted into coils ◼ tragacanth sorts ▪ shaped is like irregular tears ▪ yellowish or brownish color ◼ ribbon gum and flake gum ▪ The better grade comes from transverse incisions made with a knife in the main stem and older branches. Tragacanth - COMPONENTS ▪ Bassorin ▪ contains 60 t0 70% of, a complex of polymethoxylated acids ▪ swells in water but does not dissolve. Bassorin ---Hydrolysis--- galactose+ Arabinose ▪ demethoxylated bassorin (tragacanthin) ▪ composes about 30% of the gum and is the more water-soluble component.  Tragacanth ◼ Commercial grade of USES tragacanth ◼a suspending agent ▪ No. 1 ◼emulsifying agent for oils and resins ▪ almost colorless and ◼adhesive nearly translucent ◼it is the most resistant ▪ No. 2 and No. 3 hydrocolloid to acid ▪ have more color and hydrolysis and thus opacity. preferred for use in highly acidic conditions. ◼Demulcent and emollient - hand lotion ACACIA ◼ from the stems and branches of Acacia senegal (Fam. Leguminosae). ◼ It is commonly known as gum arabic. Components: ◼arabin Arabin: a mixture of Ca, Mg, K salts for 1. Arabic acid. 2. Glucuronic acid. 3. Galacturonic acid. 4. Rhamnurnic acid. ACACIA - COMPONENTS ◼ Acacia contains 12 to 15 % of water ◼ enzymes : Oxidases,peroxidases,Pectinases ▪ can cause problems in some formulations. ◼ It remains in solution at alcohol concentrations below 60%, a property that is useful in some drug formulations. ◼ Solutions of acacia have low viscosity and good stability over the pH range of 2 to 10 ▪ these properties contribute to the gums use as an excellent emulsifying agent. Ghatti gum or Indian gum ◼ sometimes used as a substitute for acacia. ◼ from Anogeissus latifolia (Fam. Combretaceae) ◼ Mixture of: 1. Galactose. 2. Galacturonic acid. 3. Rhamnose. 4. Acetic acid. Ghatti Gum or Indian Gum ◼ Colourless time yellow(10 days), pink ( weeks), brown (months) colour. ◼ Characteristic odour and taste ( acetic acid ). ◼ It is a branched hydrocolloid ◼ readily forms dispersion with cold water ▪ the dispersions are more viscous than those of acacia. Karaya gum or sterculia gum SOURCES: Sterculia from the Latin Sterculius ◼ Fam. Sterculiaceae the deity that presides over ▪ Sterculia urens manuring, and refers to the ▪ S.villosa fetid odor of the trees. ▪ S. tragacantha D- galacturonic acid and D-glucoronic acid ◼ Fam. Bixaceae residues ▪ Cochlospermum gossypium ▪ Cochlospermum Kunth forms a discontinuous type of mucilage. Karaya gum or sterculia gum USES ◼ used as a bulk laxative ◼ an agent for forming emulsions and suspensions ◼ a dental abrasive ◼ It is used extensively in wave set solutions and in skin lotions ◼ Used in the textile and printing industries ◼ Used in the preparation of food products ◼ and in the preparation of composite building materials. MARINE GUMS  Are marine gums ? considered strictly ? ? as gums or ? ? ? ? mucilages? ? MARINE GUMS ? ? ? ? ? ANSWER: Mucilages, because they are physiologic products and they form slimy masses with water. Algin= (sodium alginate + alginic acid) ◼ extracted from brown seaweeds by the use of dilute alkali. Chief source: ▪ Macrocystis pyrifera (Fam. Lessoniaceae) Other sources: ◼ Class Phaeophyceae ◼ Ascophyllum, Ecklonia, Laminaria, and Nereocystis mucilage Algin= (sodium alginate + alginic acid) COMPONENTS: ◼consists chiefly of the sodium salt of alginic acid ▪ Made up of L-glucuronic acid and D- mannuronic acid. ◼Mannuronic acid ▪ major component Sodium alginate: a mixture of: beta-D- Sodium salts of glucuronic acid ( Na-glucuronate ). Sodium salts of mannuronic acid ( Na-mannuronate. Algin= (sodium alginate + alginic acid) ◼ suspending agent. ◼ It is also used in the food industry (ice cream, chocolate milk, salad dressing, icings, confectionery) ◼ for cosmetic preparations, as a sizing, and for other industrial purposes. ◼ Algin ▪ metabolized by the body ▪ has a caloric value of approximately 1.4 calories per gram. Alginic acid ◼ is relatively insoluble in water ◼ it is used as a tablet binder and thickening agent. ◼ Useful gel-forming properties are associated with salts of various polyvalent cations and alginic acid. Calcium alginate ◼ Used in gelation purposes, including the formation of a firm gel for preparing dental impressions. ▪ The propylene glycol ester of algin has been prepared and is especially useful in formulations that require greater acid stability than that possessed by the parent hydrocolloid.  This drug- used for treatment of Gastro esophageal Reflux Disease (GERD) Trade Producer Dosage Ingredients Name form Powder. Al(OH)3 Chewing Mannitol tablet Alginic acid Sodium bicarbonate Gaviscon Ferring Al(OH)3 CaCO3 Liquid Sodium alginate Sodium bicarbonate AGAR or JAPANESE ISINGLAS ◼ SOURCES: ◼ is the dried, hydrophilic, colloidal substance extracted from: ▪ Gelidium cartilagineum (Fam. Gelidiaceae) ▪ Gracilaria confervoides (Fam. Sphaerococcaceae) ▪ related red algae (Class Rhodophyceae) mucilage AGAR or JAPANESE ISINGLAS PROPERTIES: ◼ COLOR: weak yellowish orange, yellowish to pale yellow or colorless. ◼ It is tough when damp, brittle when dry, odorless or slightly odorous, and has a mucilaginous taste. 2 major fractions ◼ 1. agarose 2. agaropectin Agarobiose is the repeating disaccharide unit in agar Agar is a polymer of agarobiose, a disaccharide composed of D-galactose and 3,6-anhydro-L- galactose Which do you think is D-galactose and L-galactose? D-galactose L-galactose ◼ What are you thinking when you hear of “Agar”? ◼ USES ◼ a laxative ◼ used as a suspending agent and emulsifier ◼ a gelating agent for suppositories and surgical lubricants ◼ a tablet excipient and disintegrant. ◼ It is extensively used as a gel in bacteriologic culture media AGAR or JAPANESE ISINGLAS USES ◼Agarose also finds special application in clinical diagnostics. ▪ It is used as a matrix for immunodiffusion ▪ for electrophoresis ▪ chromatography.  red algae Carageenan Danish agar major sources of carrageenan Chondrus crispus Furcellaria fastigiata Gigartina mamillosa AKA: furcellaran Carrageenan ◼ obtained from various red algae or seaweeds. ◼ major sources of carrageenan ▪ Chondrus crispus (Linne) Stackhouse ▪ Gigartina mamillosa ( Goodenough and Woodward) J. Agardh (Fam. Gigartinaceae) Giant Kelp Red Coralline Algae  Carrageenan major sources of carrageenan 1. Chondrus crispus –Chondrus Or Irish Moss - is an allusion to the cartilage like character of the dry thallus; 2. Gigartina mamillosa –Gigartina - is an allusion to the fruit bodied that appear as elevated tubercles in the thallus Carrageenan Components of Carrageenen ◼ 1. ĸ- carrageenan (Kappa) ◼ 2. ì- carrageenan (Iota) ◼ 3. λ-carrageenan (Lambda) — thickener Phlogistic agent Carrageenan USES ◼widely used to form gels ◼give stability to emulsions and suspensions. ◼The firm texture and good rinsability of these hydrocolloids are particularly desirable in toothpaste formulations. ◼demulcent ◼a bulk laxative ◼an ingredient in many food preparations. Furcellaran ◼ AKA: Danish agar ▪ a red algae from Furcellaria fastigiata (Furcellariaceae) ▪ This hydrocolloid is similar to ĸ- carrageenan, and it finds some use, especially in Europe, as a gelating and suspending agent. SEED GUM Plantago seed ◼ Synonyms: ▪ psyllium seed ▪ plantain seed SOURCES: from clean and dried, ripe seed of Plantago psyllium P. indica Linne , P. arenaria known in commerce as Spanish or French psyllium seed P. ovata Forskal known in commerce as blonde psyllium or Indian plantago seed (Fam. Plantaginaceae) Plantago seed ◼ Commercially, the most important plantago product is the husk of the seed of P.ovata. ◼ Solutions of the purified gum are thixotropic; the viscosity decreases as shear rate increases, a property that is of potential value. ◼ contain 10 to 30 % of hydrocolloid, which is localized in the outerseed coat. Plantago seed COMPONENTS: ◼The hydrocolloid material can be separated into acidic and neutral polysaccharide fractions, and, upon hydrolysis, ◼ L- arabinose, ◼D-galactose, ◼D- galacturonic acid, ◼L- rhamnose, and ◼D- xylose are obtained. Plantago Seed Cydonium or Quince seed ◼ Fromthe ripe seed of Cydonia vulgaris (Fam. Rosaceae). COMPONENTS: ◼ cellulose suspended in a more soluble polysaccharide that yields: ▪ L- arabinose ▪ and a mixture of aldobiouronic acids. Cydonium or Quince seed ◼ Thehydrocolloid forms viscous solutions with thixotropic properties, and it is used as an ingredient in some wave setting lotions. Guar gum or guaran ◼ From the powdered endosperm of the seed of Cyamopsis tetragonolobus Fam. Leguminosae ◼ The gum hydrates in cold water and is stable in acidic formulations. The hydrocolloid is a galactomannan. 1.Guaran ( galactomannan ): α-D-galactose + β-D-mannose Guar gum or guaran USES ◼ a bulk- forming laxative ◼ thickening agent ◼ a tablet binder ◼ a disintegrant ◼ The food processing and paper industries are large users of this gum. Locust Bean Gum ◼ Ceratonia siliqua Linne (Fam. Leguminosae) ◼ slow growing tree (approximately 15 years for initial seed production) ◼ Also known as “carob” pulp or St. John’s bread a galactomannan USE ◼1. a thickener ◼2. a stabilizer MICROBIAL GUM Xanthan Gum ◼ is a high- molecular-weight microbial gum ◼ prepared by the action of Xanthomonas campestris on suitable carbohydrates. ◼ The exocellular gum is recovered from the fermentation broth by precipitation with isopropyl alcohol. ◼ marketed as the sodium, potassium, or calcium salt. Name the encircled components of xanthan gum. Acetic acid mannose Glucuronic acid mannose Xanthan Gum ◼ USES ◼ excellent emulsifying and suspending properties. ◼ with pseudoplastic properties ▪ enable toothpastes and ointments both to hold their shape and to spread readily. PLANT EXTRACT Pectin ◼ Pectin is a polysaccharide that acts as a cementing material in the cell walls of all plant tissues. ◼ The white portion of the rind of lemons and oranges contains approximately 30% pectin. Pectin is an important ingredient of fruit preserves, jellies, and jams. Pectin ◼ is a purified carbohydrate product obtained from the dilute acid extract of inner portion of the rind of citrus fruits or from apple pomace. ◼ Pectin is from the Greek and means congealed or curdled. ◼ MW: ranges from 100,000 to 250,000. Pectin - COMPONENTS ◼ Chief component: ▪ methoxylated polygalacturonic acids ◼ the main carbohydrate component is a linear 1, 4- linked D- galacturonan. ◼ Pectin yields not less than 74% of galacturonic acid. ▪ The gelling power and viscosity of solutions depend on the number of galacturonic acid units in the molecule Pectin ◼ commercial pectin ▪ contain sugars or organic acids. ◼ Pharmaceutic pectin ▪ is pure pectin to which no additions have been made. ◼ Propectin ▪ Pectin in fruit is found in an insoluble form ▪ it is converted to the soluble form by heating the fruit with dilute acid Pectin USES ◼1. classified as a protectant ◼2. a suspending agent ◼3. an ingredient in many anti - diarrheal formulations. ◼4. As a colloidal solution, it has the property of conjugating toxins and enhancing the physiologic functions of the digestive tract through its physical and chemical properties.  CLASSIFY THE FF: GUMS AND MUCILAGES Tree Exudate Marine gums Seed gums Acacia Cydonium Algin Laminaria Carob pulp Tragacanth Watch these Videos: Gums https://www.ticgums.com/news-a-events/gum-guru-blog/1314-gum- arabic-tree-sap-plant-exudate.html https://www.ticgums.com/news-a-events/gum-guru-blog/1336-guar- gum-seed-gums.html https://www.ticgums.com/news-a-events/gum-guru-blog/1367- carrageenan-agar-alginate.html https://www.ticgums.com/news-a-events/gum-guru-blog/1471-video- xanthan-gellan-gum-fermentation-gums.html REFERENCES: Evans, W. C. Trease and Evans Pharmacognosy. (16th ed) Edinburgh: W.B. Saunders. Latest edition shah, B. N., & Seth, A. K. Textbook of Pharmacognosy and Phytochemistry. New Delhi: Elsevier. Latest edition. https://www.ticgums.com/news-a-events/gum-guru-blog/1314-gum-arabic- tree-sap-plant-exudate.html https://www.ticgums.com/news-a-events/gum-guru-blog/1336-guar-gum- seed-gums.html https://www.ticgums.com/news-a-events/gum-guru-blog/1367-carrageenan- agar-alginate.html https://www.ticgums.com/news-a-events/gum-guru-blog/1471-video- xanthan-gellan-gum-fermentation-gums.html ACTIVITIES FOR NEXT MEETING 1. Quiz No. 3: Gums & Mucilages 2. Attend Lecture Topic: Glycosides Thank you! Any questions? You can find me at: [email protected] #RisetotheTop