Studies on Xyloglucanase during the Germination of Seeds of Tamarindus indica

Germinating seeds of Tamarindus indica contain endo-β-1, 4-xyloglucanases which degrade tamarind xyloglucan, but not carboxymethylcellulose (CMC). The xyloglucanases are isolated from the germinating tamarind seeds using 50 mM acetate buffer, pH 5.5 containing 0.5 M NaCl. The Km value is 0.667 g/liter and the enzyme is optimally active at pH 5.5 and stable between pH 4 - 6.5. The optimum temperature is 45?C and is quite stable upto 50?C. The activity declined by 50% at 60?C and is completely inactivated at 70?C. Highest xyloglucanase activity and specific activity are observed on the 23rd day of germination. The polyacrylamide gel electrophoresis (PAGE) indicated the presence of five isozymes of xyloglucanases which are visualized by activity staining separately with congo red and grams iodine. Isozyme 2 is the major xyloglucanase present throughout the germination period.

嗜酸乳杆菌发酵罗望子(Tamarindus indica L.)饮料的研制

以营养丰富的野生果树资源———罗望子为原料,利用浸提法制取原果汁,并对原汁进行预处理,得到适合嗜酸乳杆菌生长繁殖的罗望子果汁,通过发酵制得新型的果汁发酵饮料———罗望子活性乳酸菌饮料,并对其制作工艺进行了探讨。该活性乳酸菌制品营养丰富、芳香浓郁、口感怡人,饮料中嗜酸乳杆菌含量达1.0×108个/mL。

Tamarindus indica and its health related effects

Tamarindus[Tamarindus indica L.(T.Indira)],belongs to the family Leguminosae(Fabaceae),commonly known as Tamarind tree,is one of the fruit tree species that is used as traditional medicine.The aim of this article is to review the current literatue on health related effect of T.indir.a.Literature review about this plant was conducted between 2003 and 2014 through Pubmed and Google.The keywords Tamarind,T.indica were used for search.Only the health related articles selected.Tamarind tree is found especially in the Indian subcontinent,Africa,Pakistan,Bangladesh,Nigeria and most of the tropical countries.It is preferred to be used for abdominal pain,diarrhea and dysentery,some bacterial infections and parasitic infestations,wound healing,constipation and inflammation.It is a rich source of most of the essential amino acids and phytochemicals,and hence the plant is reported to possess antidiabetic,antimicrobial,antivenomic,antioxidant,antimalarial,cardioprotective,hepatoprotective,antiasthmatic,laxative and anti-hyperlipidemir activity.T.indica has ameliorative effects on many diseases.It can also be preferred as a nutritious support for malnourished patients as it is cheap and easy to access.Those effects should be clarified with further research.

Hyperglycemia in poor controlled diabetes from crude tamarind herbal pill:a case study

Hyperglycemia is an important finding in the diabetic patient with poor glycemic control.There are several possible causes of hyperglycemic.Here,the author presents an interesting case study on a female diabetic patient presenting with hyperglycemic due to intake of crude tamarind herbal pill.General practitioner should realize that the use of alternative medicine can be a cause of unexplained hyperglycemic episode in diabetic patient.

Physicochemical characterization of gum from tamarind seed: Potential for pharmaceutical application

Tamarind(Tamarindus indica Linn.)is a topical plant that is generally found and planted in Thailand.Application of tamarind seed gum can increase the value of tamarind and minimize the industrial waste[1].Tamarind seed gum powder offers high viscosity solution.Therefore,researchers are interested in developing tamarind seed gum as binder in formulation of diclofenac sodium tablet,prepared by dry granulation method.

Green Dyeing of Silk Fabric with Turmeric Powder Using Tamarind Seed Coat as Mordant

The current study is aimed to explore the sustainable dyeing approach of silk fabric with turmeric powder using tannin as mordant extracted from tamarind seed coat. For that, tamarind seed coat tannin was extracted and applied as natural mordant alone and in combination with metal mordant namely copper sulphate for dyeing silk fabric with the extract of turmeric powder. Dyeing parameters such as temperature, time and mordant concentration were varying for optimizing the process. The color strength, color coordinates, color fastness to wash, perspiration, water and rubbing were evaluated for examining dyeing performance. Firstly, tannin was extracted from tamarind seed coat and applying on the silk fabric at 95°C temperature for 45 min by varying concentration. Among them 15 g/l shows better results. Some samples were mordanted with both 15 g/l extracted tannin and 0.5% copper sulphate solution. The mordanted samples were dyed with turmeric dye by varying the time and temperature. By analyzing the test results, the sample mordanted with extracted tannin showed high color strength and good fastness properties dyeing at 80°C for 60 min. The application of 0.5% copper sulphate mordant enhanced sustainable wash fastness properties.

Transpiration of the Tamarind Artificial Forest in the Arid-Hot Valleys of Jinshajiang River,Yunnan

The transpiration characteristics of the tamarind artificial forest in the arid-hot valleys of Jinshajiang River, Yunnan were investigated through the measurement of the transpiration rate, stomatal conductance of tamarind leaf and the related envi- ronmental factors. The results showed that the transpiration of the tamarind in the clear sky had the close positive correlations with photosynthetically active radiation and air temperature and negative correlation with atmosphere moisture in the whole growth period. The daily change tendency of the transpiration rate was the similar with stomatal conductance, and the transpiration had the positive correlation with stomatal conductance. The transpiration rate of tamarind was highest in the rainy season of June and July and was relatively low in the drought season of March and April. The transpiration water consumption in rainy season of June and July was obviously higher than that in drought season of March and April. It fully suggested that the tamarind showed very good drought resistance and adaptability to the arid-hot valleys of Yunnan .

Experimental Investigations and Theoretical Modeling Aspects in Column Studies for Removal of Cr(VI) from Aqueous Solutions Using Activated Tamarind Seeds

Continuous adsorption experiments are conducted using fixed-bed adsorption column to evaluate the performance of the adsorbent developed (from activated tamarind seeds) for the removal of Cr(VI) from aqueous solutions and the results obtained are validated with a model developed in this study. The effects of significant parameters such as flow rate, mass of adsorbent, and initial Cr(VI) concentration are studied and breakthrough curves are obtained. As the flow rate increases from 10 to 20 mL min-1, the breakthrough time decreases from 210 to 80 min. As the mass of adsorbent increases, breakthrough time gets delayed. The breakthrough times are obtained as 110, 115 and 210 min for 15, 20 and 25 g of activated tamarind seeds. As the initial Cr(VI) concentration increases from 100 to 200 mgL-1, the break point time decreases from 210 to 45 min. The process parameters for fixed-bed adsorption such as breakthrough time, total percentage removal of Cr(VI), adsorption exhaustion rate and fraction of unused bed length are calculated and the performance of fixed-bed adsorption column is analyzed. The mechanism for Cr(VI) adsorption on activated tamarind seeds is proposed. At low value of solution pH (= 1), the increase in Cr(VI) adsorption is due to the electrostatic attraction between positively charged groups of activated tamarind seeds and the HCrO4-. A mathematical model for fixed-bed adsorption column is proposed by incorporating the effect of velocity variation along the bed length in the existing model. Pore and surface diffusion models are used to describe the intra-particle mechanism for Cr(VI) adsorption. The breakthrough curve obtained theoretically from pore diffusion model and surface diffusion model are compared with experimental results for different operating conditions. The standard deviation values obtained for pore diffusion model and solid diffusion model are 0.111 and 0.214 respectively.

Effect of Fermented Tamarind Seeds （FTS） Supplementation to Sows during Estrus to Lactation Period on Sow Reproduction Performances and Piglet Mortality at Weaning

Twenty four first weaned sows Duroc × Landrace× Veredeld Duits Landvarken （VDL）, average live weight 135-190 kg （11% coefficient of variation （CV）） were allocated to four treatments （six animals/group/treatment） in a randomized block design to evaluate the effect of fermented tamarind seeds （FTS） supplementation during estrus to lactation period on the performance of sows and weaned piglets. There were four treatment diets offered： basal diet （T0）, T0 ＋ 5% FTS （T1）, T0 ＋ 7.5% FTS （T2） and T0 ＋ 10% FTS （T3）. Supplementing sows with 5%-10% FTS increased daily feed intake at all stages and 10% FTS supplementation level performed the highest （P 〈 0.05） at all stages of pregnancy. Litter size increased 1-2 piglets/sow, piglets born alive increased 1.3-3 piglets/sow, piglet birth weight increased 10-160 g/piglet and weaned piglets increased 3.3-5.3 piglets/sow, while mortality was reduced of 18%-27% per sow. Inclusion of FTS at level of 10% in the diet of sows had the highest daily live weight gain of piglets during four suckling weeks （P 〈 0.05）. However, there was no significant difference （P 〈 0.05） among treatments on daily live weight gain of piglets at week 1-2. This study revealed that supplementing sows with FTS during estrus to lactation period improved sows＇ and piglets＇ performances, and reduced piglets＇ mortality up to 29% at weaning.

Evaluation of Nutrient Digestion of Tamarind Seeds Spontaneous Bioconversion in Local Timor Pigs

Tamarind seeds are one of the waste crops that were usually given to pigs and the use of spontaneous bioconversion can increase digestibility. The research objective was to evaluate nutrient digestibility spontaneous bioconversion of tamarind seeds at Timor Local Pig. The study was conducted from May to July 2017 in the Laboratory of Animal Production and Reproduction of Kupang State Agricultural Polytechnic. The study used local male pigs grower phase of 3-4 months old aged and used a randomized block design with four treatments and five replications, namely R0 = ration without bioconversion spontaneous tamarind seeds, R1 = rations containing 10% bioconversion spontaneous tamarind seeds, R2 = ration containing 20% bioconversion spontaneous tamarind seeds, R3 = ration containing 30% bioconversion spontaneous tamarind seeds. The variables measured were dry matter digestibility, crude protein, crude fiber, and tannins. The results showed that spontaneous bioconversion of tamarind seeds affected significantly （p 〈 0.01） on dry matter digestibility, crude protein, ether extract, ash, and tannin digestibility but no effect （p 〉 0.05） on crude fiber digestibility. It was concluded that the use of tamarind seeds spontaneous bioconversion in livestock rations of local pigs Timor should be as much as 20%.

添加部分水解罗望子胶对酸木瓜果醋品质的影响

该研究以酸木瓜(Chaenomeles speciosa)为原料,通过部分水解罗望子胶(PHTG)对6株乳杆菌的增殖活性测定,选用鼠李糖乳杆菌(Lactobacillus rhamnosus)与酵母菌混菌进行酒精发酵,并从灵石醋醅中筛选鉴定出一株高产醋酸的巴氏醋杆菌巴士亚种(Acetobacter pasteuranus subsp. pasteuranus)LS-4用于醋酸发酵制备酸木瓜果醋。以未添加PHTG为对照,考察在酒精发酵阶段添加PHTG对酸木瓜果醋品质的影响。结果表明,添加1.0%PHTG,酒精发酵36 h后酒精度达3.3%vol,比对照组提高17.4%;醋酸发酵72 h后总酸含量达42.0 g/L,比对照组提高8.0%。香气成分分析表明,添加PHTG酸木瓜果醋共检出22种香气成分,其中醇类7种、酯类4种、酸类6种、醛酮类3种、酚类和烯烃类各1种,比对照新增了3种香气成分(正丁酸、2-戊酮和壬醛)。感官评价表明,添加PHTG有效提升酸木瓜果醋的口感和气味评分,改善酸木瓜果醋的感官品质。

罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响

本研究通过添加不同质量分数(0%、1%、2%、3%、4%,以淀粉质量计)的罗望子多糖(tamarind seed polysaccharide,TSP)赋予马铃薯淀粉面包类面筋特性,以改善无麸质面包的加工性能和质地品质。研究结果表明,添加TSP可以提高面糊的峰值黏度,改善面糊的黏弹性,赋予其类面筋的网络结构特性。随着TSP的添加,无麸质面包的烘焙损失率从26.01%显著降低至20.36%,面包比容也由1.27 mL/g增至最大值(3.19 mL/g)。TSP的加入显著改善了面包的质构特性,降低了面包的硬度、凝聚性、咀嚼性以及回复性,使面包呈现更松软的质地。添加TSP有利于延缓面包的老化,从而延长产品的保质期。采用主成分分析方法解析了面包品质、烘焙性能与原料糊化特性的相关性。本研究可拓展TSP的食品应用范围,并为无麸质淀粉产品的开发提供新思路和理论基础。

小分子糖-罗望子多糖复合凝胶特性研究

探究不同小分子糖(蔗糖、果糖和葡萄糖)含量对罗望子多糖(TSP)复合凝胶特性的影响。分析小分子糖-TSP复合凝胶的流变特性、持水性、质构特性,并通过低场核磁共振技术分析其水分分布情况。结果表明:质量分数45%~60%的蔗糖和果糖及质量分数40%~55%的葡萄糖能使1%(m/V)的TSP溶液形成凝胶;当蔗糖和果糖的质量分数为55%,葡萄糖质量分数为50%时,蔗糖-TSP复合凝胶的G′、持水性、硬度、内聚性和咀嚼性分别为108.39 Pa,98.20%,65.55 g,0.87和52.55 g,果糖-TSP复合凝胶的G′、持水性、硬度和咀嚼性分别为147.36 Pa,98.57%,62.29 g和44.84 g,葡萄糖-TSP复合凝胶的G′、持水性、硬度、内聚性分别为117.46 Pa,98.56%,61.86 g和48.05 g,都达到最大值,此时凝胶性质最稳定,最有嚼劲。低场核磁结果表明,当蔗糖和果糖质量分数为55%,葡萄糖质量分数为50%时,小分子糖-TSP复合凝胶半结合水含量为99.8%~100%,可能是小分子糖中的羟基与水分子形成较多的氢键,半结合水大幅度增加,TSP链之间交联增多,使得凝胶更加坚固。研究结果可为TSP在食品工业中的应用提供理论依据。

交联酸解罗望子胶的制备及性能研究

以罗望子胶为基料,盐酸为酸解剂,戊二醛为交联剂,异丙醇为溶剂,制备交联酸解罗望子胶。通过控制变量法确定反应时间、反应温度、pH、异丙醇用量、戊二醛用量对交联酸解罗望子胶沉降积的影响,确定较佳工艺条件。比较了罗望子胶、酸解罗望子胶、交联酸解罗望子胶的性能,并用红外光谱对其结构进行了表征。结果表明,酸解和交联均能提高TG的耐酸耐碱能力,但会降低冻融稳定性和溶胀能力。

Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method

Tamarind fruit shell powder(TFSP)with particle size of<50μm(obtained from cleaned tamarind fruit shells)was modified with in situ generated copper nanoparticles(CuNPs)by simple one step hydrothermal method.The modified TFSP was characterized by scanning electron microscope(SEM),Fourier transform infrared(FT-IR)spectroscopy,X-ray diffraction(XRD),thermogravi-metric analysis(TGA)and antibacterial tests.The generated stable CuNPs on the surface of the modified TFSP were spherical in shape with an average size of 88 nm.The FT-IR spectroscopy analysis indicated the involvement of the functional groups of the TFSP in the generation and stabilization of the CuNPs.The XRD analysis indicated the presence of both CuNPs and Cu 2 O nanoparticles in the modified TFSP.The thermal analysis indicated the presence of 5.6 wt%of copper nanoparticles as calculated from the difference of residual char content between the un-modified and modified TFSP.The modified TFSP with in situ generated CuNPs exhibited obvious antibacterial activity against both the Gram negative and Gram positive bacteria and hence can be considered as low cost filler in the preparation of antibacterial polymer hybrid nanocomposites for packaging and medical applications.

MODIFICATION OF SODIUM SALT OF PARTIALLY CARBOXYMETHYLATED TAMARIND KERNEL POWDER THROUGH GRAFTING WITH ACRYLONITRILE: SYNTHESIS, CHARACTERIZATION AND SWELLING BEHAVIOR

A graft copolymer of polyacrylonitrile （PAN） with sodium salt of partially carboxymethylated tamarind kernel powder （Na-PCMTKP, DS ^-= 0.15） was synthesized by using ceric ammonium nitrate （CAN） as a redox initiator in an aqueous medium. The optimum reaction conditions for affording maximum percentage of grafting were established by successively varying reaction conditions such as concentrations of nitric acid, CAN, monomer （AN） as well as reaction time, temperature and amount of substrate. The influence of these reaction conditions on the grafting yields was discussed. The kinetic scheme of free radical graft copolymerization was proposed and the experimental results were found to agree very well with the proposed kinetic scheme. The graft copolymer （Na-PCMTKP-g-PAN, percentage of grafting G = 413.76% and percentage of grafting efficiency GE = 96.48%） sample synthesized under the established optimized reaction conditions was hydrolyzed by 0.7 mol-L l NaOH solution at 90-95 ℃ to yield the superabsorbent hydrogel, H-Na-PCMTKP-g-PAN. The swelling behavior of the hydrogel was studied by carrying out its absorbency measurements in low conductivity water, 0.15 mol·L^-1 salt （NaCl, CaCl2 and AlCl3） solutions and simulated urine （SU） solution at different timings. FTIR, TGA and SEM techniques were used to characterize the products.

高效液相色谱法测定罗望子胶的单糖组成

采用柱前衍生化高效液相色谱法,对罗望子胶中主要单糖组分进行检测。选用Diamonsil-plus C 18-A^(*)色谱柱,用磷酸盐缓冲液-乙腈溶液流动相进行等度洗脱,流速设置1.0 mL/min,柱温35℃,进样量5μL,检测波长245 nm。罗望子胶中主要单糖组分葡萄糖、木糖和半乳糖的比例为52.05%、20.03%和12.17%。数据在各自浓度范围内线性关系良好(R≥0.9992),加样回收率在100.33%~101.34%之间,RSD小于2.0%,检测限在0.0005~0.0009 mg/L之间。综上,该检测方法适用于罗望子多糖胶中单糖组分测定。

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用

通过碱处理法制备罗望子种仁球蛋白(tamarind seed globulin,TSG)-表没食子儿茶素没食子酸酯((-)-epigallocatechin-3-gallate,EGCG)共价化合物,采用紫外-可见光谱分析TSG-EGCG共价复合物结合率并优化结合条件。采用色差计、质构分析仪和扫描电子显微镜研究TSG-EGCG共价复合物添加量对乳化香肠蒸煮损失、保水性和质构的影响。结果表明:当TSG与EGCG质量比1∶0.1、反应pH 9.5、反应温度30℃时,复合物的结合率达到最大值。与添加TSG的乳化香肠相比,添加TSG-EGCG复合物的乳化香肠微观结构更加紧密,立体凝胶网络更加均匀清晰,同时蒸煮损失率、保水性及质构特性得到明显改善。综上,TSG-EGCG复合物可以改良乳化香肠的感官品质,且当添加量为2%时,乳化香肠的品质得到明显改善。

Medicinal plants and phytomedicines are used to treat or prevent illnesses in Sudan: a review

Traditional medicine is a reliable source for treating many diseases in Sudan.It is widely recognized in Sudan,as no Sudanese house is devoid of medicinal herbs.The Sudanese people and their historical stock of knowledge are distinguished by their knowledge and the many applications of herbs in treatment.This reference paper aims to collect all the available information about the use of medicinal plants in Sudan to treat disease or prevent it.Sudanese medicinal plants include a variety of plants and there are many medicinal applications for these plants in the world.According to the information reached by the paper,there are many therapeutic medical applications of these plants in the treatment of various bacterial infections,including digestive diseases,malaria,diabetes,rheumatic pain,respiratory diseases,jaundice,urinary tract infections,wounds,cancer and various microbial infections,according to the information reached by the paper.This reference is for a few groups of Sudanese medicinal plants such as tamarind,hibiscus,Acacia nilotica,Combretum hartmannianum,and Guiera senegalensis,etc.This review article also showed that these plants contain many biologically active substances as active ingredients,including flavonoids,saponins,alkaloids,stimulants,terpenes,tannins,fatty acids and essential oils.Even though Sudanese people use herbal medicine to treat a wide range of illnesses,more research is needed to show that these plants are safe and effective for people to use.For example,phytochemical analysis,biochemical activity tests and toxicology studies should be done to show that these plants are safe and effective for people to use.

Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104 CFU·mL-1 to (8.2 ± 0.007) × 107 CFU·mL-1, total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1, faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.