IGEM:IMPERIAL/2009/Encapsulation/Phase2/Xanthan Gum

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Contents

Xantham Gum for another encapsulation option

General

Food thickening agent

  • approved by FDA back in 1965
  • well characterised

Structure

Xanthomonas campestris pv. campestris is a plant- pathogenic bacterium that produces the exopolysaccharide xantham gum.

Image:xantham gum structure.jpg

Biosynthesis

similar to E.coli up till the GDP-Mannose stage.

Image:xantham biosynthetic.jpg

Encapsulation

no papers were found for encapsulation by itself.
all (3 papers) have been complexing with chitosan to form polyelectrolyte complex.

Xanthan-chitosan PEC gels were studied as microcarriers mostly for encapsulation of enzymes and the studies on the
applicability of the system for bacterial cells are scarce [1]

The cell release in SGF at pH 2.0 was negligible suggesting that xanthan-chitosan capsules have a good potential for delivery of probiotic cells to intestines.[1]

Results indicated that probiotic bacteria encapsulated in alginate, xanthan gum, and carrageenan gum survived better (P < 0.05) than free probiotic bacteria, under acidic conditions [2]

Useful papers

Error fetching PMID 19323757:
  1. Error fetching PMID 19323757: [Xantham1]
  1. http://www.lib.umd.edu/drum/bitstream/1903/7826/1/umi-umd-5112.pdf [Xantham2]
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