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Life Science Journal 2013;10(4) http://www.lifesciencesite.com Table (9): The sensory evaluation results of toast bread fortified by Arabic gum in comparison to control.
Crust Color (10) Crust Quality (10) Crumb Color (10) Crumb grain (10) Total scores (100) Control (1)
Fig.(1) Effect different percentage of Arabic gum on farinograph properties of dough in comparison to control.
Replacement 5%
• Replacement 10 %
• Replacement 15%
Control (1)

Life Science Journal 2013;10(4) http://www.lifesciencesite.com Fig.(2) Effect different percentage of Arabic gum on exiensograph properties of dough in comparison to control.
• Replacement 5%
• Replacement 10 %
• Replacement 15%
included greater enhancement of weight gain, food Wadood et al.(1989) concluded, albeit without
and fluid intake, and a lower fecal output in rats experimental evidence, that Arabica initiated the whose ORS contained GA. This increase was evident release of insulin from pancreatic beta cells of normal after 4 h of recovery and persisted for 24 h. The rabbits. Previously, experiments were carried out in authors ascribed the weight gain to the increased fluid vitro and in normal human subjects to evaluate intake and solid food consumption. However, no alternative food-grade viscous polysaccharides as ready explanation for the persistent increased solid agents for reducing postprandial hyperglycemia and food intake was offered. The relative decrease of to assess the relationship between the in vitro and in fecal output noted was ascribed to the increased fluid vivo performance of the polysaccharides absorption – a feature that was also observed with (Edwards et al., 1987). Mixtures of different
GA in acute jejunal perfusion studies. The previous types of gum have been shown to inhibit glucose data suggest that GA is equally effective when movement in vitro, and lower postprandial blood consumed orally as when directly introduced post- glucose and plasma insulin in human subjects when stomach, as in intestinal perfusion studies (Rehman
incorporated in a drink containing 50 g glucose et al., 2000, 2001, 2003; Wingertzahn et al., 2001).
(Edwards et al., 1987; Torsdottir et al., 1989).
In this study the mean values of internal organs Infusion of meals containing starch showed that a weight is effective in decreasing the mean weight decrease in the digestion rate of starch in the upper values of the heart, liver and kidney, however, the small intestine accounted for part of the effect of mean weight value of spleens is not effectively viscosity on glycemic response, whereas the main decreased. fatty change (fatty degeneration) that effect of gum was apparently to slow gastric means abnormal intra cellular accumulation of fats emptying (Leclère et al., 1994). the results of our
(free fatty acids or triglycerides and chylomicron) in study showed that Arabic gum significantly treatment the following organs particularly the liver, heart and of diabetic rats increases gliclazide bioavailability kidney that are named as parenchymatous organs. and lowers blood glucose levels probably through the Decreasing the weight of the parenchymatous organs activation of B-cell function of Islet of Langerhans of pancreas or increase the formation of B-cell accumulation,redistribution of fatty subcutaneous fat (proliferation cells) or it may be antagonists the occurs in uncontrolled diabetes. (Mochida et al.,
blockage immune of receptors of B-cell of islets of Phosphate and uric acid concentrations were Also, the results of our study showed that the reported to be significantly reduced by GA, while the body weight is improved with controlling the treatment significantly increased that of serum diabetes through treatment compared to control calcium. It was concluded that GA could alleviate groups. These results were agreement with (Wapnir
‘‘adverse effects of CRF". The small intestine is the et al., 1996, 1997) who showed that drinking the GA-
major site of electrolytes and organic non-electrolytes supplemented ORS ad libitum showed accelerated absorption in the gastrointestinal tract (GIT) (Wapnir
recovery in comparison to those receiving either and Teichberg, 2002). It has been shown that GA
water or ORS without gum. Recovery parameters improves small intestinal absorption of sodium in Life Science Journal 2013;10(4) http://www.lifesciencesite.com normal rats (Codipilly and Wapnir, 2004) and of
metabolites in the sera of patients with CRF on a low- sodium and water in two animal models of diarrheal protein diet (Ali et al., 2008). Short chain fatty acids
disease (Wapnir et al., 1997). In normal male
have considerable effects on intestinal and liver juvenile rats, addition of 5 and 10 g/L of GA metabolism as either fuels or metabolic effectors. increased the rates of sodium removal from the Propionate produced by bacterial fermentation from intestinal lumen perfused with oral rehydration GA is the major SCFA metabolized by the liver solutions (ORS) containing either 60 mM or 90 mM (Moundras
et
gluconeogenic substrate. It is utilized at a faster rate bidirectional fluid movement in these Addition of GA than amino acids, thus reducing amino acids to the jejunal ORS-perfusate resulted in roughly a deamination and luminal ammonia generation. twofold increase in absorption of sodium, potassium Bacterial growth within the large intestinal lumen and water in the chronic osmotic- secretory diarrheal requires a nitrogen source (Younes et al., 1995) and
model, and neutralized theophylline induced abolition GA fermentation provides the energy for bacteria to of net sodium and potassium absorption, in addition uptake ammonia as a nitrogen source. In addition, to reversing water and glucose mal absorption propionate is also known to reduce ureogenesis from (Wapnir et al., 1997) The results of our study
ammonium chloride in hepatocytes (Wyatt et al.,
confirmed which the mean values of serum 1986; Kishimoto et al., 2006). The decrease in
Electrolytes (Na,K,Ca,ph) of diabetic rats were luminal ammonia concentration may enhance affected by feeding on different percentage of Arabic diffusion of urea down its concentration gradient Gum. The positive effects of the GA on fluids and from the blood into the lumen. As such, nitrogen is electrolyte absorption observed in jejunal perfusion trapped for elimination in the faeces.(Fujiwara et al.,
studies were also reported in rats recovering from chronic osmotic diarrhea induced by cathartic agents Also, the results of our study showed the effect (Teichberg et al., 1999a,b).
of Arabic gum on dough properties by Farinogram It could be observed from results of the effect of parameters, Extensograph properties and physical feeding with Arabic Gum on serum Analysis of liver examinations. presented Arabic gum has been an and kidney function in diabetic rats, effects in Urea, effective in improver dough properties such as creatinine, Alb and T.P, which the most valuable decreasing crumb hardness, increasing specific serological tests to identify the real liver function are volume and dough stability and these results total protein and total albumin measurements. That agreement with McCarthy et al., 2005). Which
are more specific for liver when the proteins showed Gluten may be to some extent replaced by including albumin are decreased, this means impaired natural or synthetic raw materials, which can liver function. These results were in agreement with significantly swell in water and form structural Nasir (2007) who showed one of the unexplained
equivalent of gluten network in wheat dough. The findings that GA treatment was associated with an most commonly used are such hydrocolloids as increased 24 h-creatinine clearance in healthy mice. pectin, guar gum, Arabic gum, egg albumin, The exact mechanism for this remains unclear, since galactomannans and methylcellulose. Hydrocolloids it represents a remote effect of GA on the kidney, and their mixtures impact rheology of the dough as which requires one or more humoral factors. It is well well as its baking properties and the final bread known that GA is fermented by intestinal bacteria texture. Technical difficulties during gluten-free leading to formation of various degradation products, bread production (as well as gluten-free pasta). such as short-chain fatty acids (Bliss et al., 1996). In
Arabic gum has been used as a gluten substitute in a recent study, serum butyrate concentrations were the formation of gluten – free breads (Toufeili et al.,
increased following treatment with GA in healthy 1994). Arabic gum has also been an effective
subjects (Matsumoto et al., 2006) and this may have
improver, decreasing crumb hardness and increasing a role in the claimed salutatory effect on creatinine specific volume of the bread obtained from frozen clearance and GFR. In contrast, in an experimental doughs (Asghar et al., 2006; Ali et al., 2005). Arabic
model of chronic renal failure CRF (rat kidney gum does not affect hydration properties of the remnant model), Ali et al. (2004) showed that
gluten. Arabic gum has a branched but compact treatment of rats with GA at doses of 3 or 6 g/100 mL structure that could inhibit possible interaction in the drinking water for five consecutive weeks was between its polar groups with the peptide chains of not effective in either reversing the decrease in body the gluten. Arabic gum act primarily on the weight or the increases in creatinine and urea viscometric properties of starch (Ali et al., 2005).
observed 2 weeks after the surgical induction of the The results in table organoleptic properties of CRF. Recently, a report from Sudan assessed the pan bread showed their gradually improvement in all effect of GA on the concentration of certain properties (crust color, crust quality, bread volume, Life Science Journal 2013;10(4) http://www.lifesciencesite.com crumb color, crumb grain, texture, taste and aroma). Cellulose and Gum Arabic on the Stability of The results confirmed with Guarda et al., 2004). The
Frozen Dough for Bakery Products. Institute of effects of hydrocolloids on the functional properties Food Science and Technology University of of wheat bread have been investigated; in such Agriculture, Faisalabad, PAKISTAN.237-239 products gums improve dough stability, bread Ali, B.H.( 2004): Does G.A. have an antioxidant performance and bread shelf. Exclusion of gluten action in rat kidney? Ren. Fail. 26, 1–3. from the diet is a formidable task for dietitians, as Ali, BH, Al Qarawi AA, Haroun EM, Mousa wheat flour is present in a wide range of products HM.( 2003): The effect of treatment with gum including bread, biscuits, cakes, and pastas. The arabic on gentamicin nephrotoxicity in rats: a situation is particularly irksome in the case of bread, preliminary study. Ren Fail;25:15–20. as flat bread consumption constitutes the cornerstone Al-Majed, A.A., Abd-Allah, A.R., Al-Rikabi, of dietary patterns for these populations. Gluten-free A.C., Al-Shabanah, O.A., Mostafa, A.M.(2003): breads require polymeric substances that mimic the Effect of oral administration of Arabic gum on viscoelastic properties of gluten in bread doughs. To cisplatin-induced this end, gluten-free pan breads have been 10. nephrotoxicity in rats. J. Biochem. Mol. successfully formulated by incorporating gums. At
Toxicol. 17, 146–153. the lowest level of gum Arabic, gluten-free 11. Al Majed AA, Mostafa AM, Al Rikabi AC, Al formulations met the reference criterion for Tearing1 Shabanah OA.(2002): Protective effects of oral over a wide range of methylcellulose (Smith 1971).
arabic gum administration on gentamicin- induced nephrotoxicity in rats. Pharmacol Conclusions
Res;46:445–451. GA is a non-digestible food ingredient that has 12. Asatoor,A.M. and King,E.J (1954):Simplified calorimetric blood sugar method. Biochem. pharmaceutical industries. The gums claimed therapeutic usefulness in hepatic and renal failure 13. Asghar, A., Anjum, F. M., Butt, M. S., Hussain, awaits further verification in animal models and S.(2006): Shelf life and stability study of frozen dough bread by the use of different hydrophilic International Engineering, 2: 1–11. ISSN 1556-3758 14. Baginski, E. S.(1973): Method of calcium pharmacological properties of GA can be utilized in determination. Clin.Chem.Acta.:46:49. 15. Bliss DZ, Stein TP, Schleifer CR, Settle RG.(1996): Supplementation with gum arabic References
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