Influence of Reduction with NaBH4 and HCl in Obtaining Amino Derivatives of Cashew Gum and Cytotoxic Profile.

Tree-exuded gums are natural polymers that represent an abundant raw material in the food and pharmaceutical industries. The cashew gum can be obtained by exudation of trees of the genus Anacardium, a native species of the Brazilian northeast; its polymer consists of monosaccharide units propitious to the action of chemical reactions that tend to improve their intrinsic characteristics among them, as the degree of hydro-solubility. The objective of this work was to modify the exudate gum of Anacardium occidentale (cashew gum (CG)) through an amine reaction. The modification was confirmed by Nuclear Magnetic Resonance (1H NMR), infrared spectroscopy (FTIR), gel permeation chromatography (GPC), zeta potential, and thermogravimetric analysis (TG). In addition, the chemical modification altered the molar mass and surface charge of the CG, and the amino group binding to the CG polymers was confirmed by FTIR spectra. In addition, cytotoxicity tests were performed where cell viability was estimated by an MTT assay on RAW 264.7 macrophages. Through these tests, it was found that the amine caused an increase in the thermal stability of the amino compounds and did not present cytotoxic potential at concentrations below 50.0 mg/L.

Purification of guar gum for biological applications.

Commercial guar gum (GG) was purified by four different methods and characterized by gel permeation chromatography (GPC), thermogravimetric analysis and the determination of monosaccharides composition, protein and copper content, turbidity, intrinsic viscosity and rheological parameters. The first method was based on enzymatic hydrolysis with porcine pancreatin. In the second method successive gum dissolution, centrifugation and precipitation with acetone and ethanol were carried out. Precipitation with Fehling solution was employed in the third method. In the fourth method, the gum was purified by method 2 and then by method 3. All methods led to a reduction in protein content, arabinose and glucose residues, considered as sugar contaminants, and also in intrinsic viscosity and molar mass. Total elimination of protein was only achieved by method 4. Using methods 3 and 4, the gum was contaminated with small amounts of Cu(II) from the Fehling solution. Methods 2 and 4 apparently provided purer guar gum. If the amount of protein is a crucial parameter in the biological application and the guar will be taken in low amounts, method 4 is recommended. Taking into account the purity, thermal stability, rheological parameters of the purified gum and also the cost and simplicity of the procedure, method 2 has wider biological application.