Caries development in the presence of Streptococcus mutans is associated not only with the production of extracellular water-insoluble polymers but also is based on water-soluble polysaccharides. The aim of this study was the evaluation of a novel glucan-specific Lectin assay for monitoring water-soluble EPS produced by S. mutans during several growth periods in different media. S. mutans cultu...

Floating matrix tablets of Cephalexin were prepared by using synthetic and natural polymers each in two different concentrations. The floating properties and in-vitro drug release properties were optimized and total 10 formulations were developed. The synthetic and natural polymers used were HPMC K4M, HPMC K15M and Guar Gum, Xanthan gum respectively. Each formulation consists of polymer in any ...

The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high-amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra-red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more s...

Background: Mycophenolate mofetil as an immunosuppressive agent is widely administered in patients with kidney disorders and following organ transplantation. The amounts of xanthan gum and sorbitol, as two excipients of mycophenolate mofetil, are influential on the final quality and stability of the suspension. Objective: In this experimental study, we aim to optimize the levels of xanthan gu...

This study investigated the effect of addition hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) frozen storage on structure rheological properties roti dough supplemented with rice bran. The was by air blast freezing stored at -18 °C for 84 days. Changes in protein HPMC produced greater changes gluten network random coil conformations than that xanthan during storage. resistance...

Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...