The genome size of clusterbean (Cyamopsis tetragonoloba) is significantly smaller compared to its wild relatives as estimated by flow cytometry.

Clusterbean (C. tetragonoloba) is an important, leguminous vegetable and industrial crop with vast genetic diversity but meager genetic, cytological and genomic information. In the present study, an optimized procedure of flow cytometry was used to estimate the genome size of three clusterbean species, represented by C. tetragonoloba (cv. RGC-936) and two wild relatives (C. serreta and C. senegalensis). For accurate estimation of genomic content, singlet G0/G1 populations of multiple tissues such as leaves, hypocotyl, and matured seeds were determined and used along with three different plant species viz. Pisum sativum (as primary), Oryza sativa, and Glycine max (secondary), as external and internal reference standards. Seed tissue of the test sample and G. max provided the best estimate of nuclear DNA content in comparison to other sample tissues and reference standards. The genome size of C. tetragonoloba was detemined at 580.9±0.02Mbp (1C), while that of C. serreta and C. senegalensis was estimated at 979.6±0.02Mbp (1C) and 943.4±0.03Mbp (1C), respectively. Thus, the wild relatives harbor, nearly double the genome content of the cultivated cluster bean. Findings of this study will enrich genomic database of the legume family and can serve as the starting point for clusterbean evolutionary and genomics studies.

Características y aplicaciones de la goma guar / Dispensation of drugs in the primary attention centers

La goma guar es un mucílago neutro que se obtiene por molturación del endospermo de las semillas de la planta Cyamopsis tetragonolobus (L.) Taub., que pertenece a la familia de las leguminosas. La goma guar es un polisacárido de galactomanana cuyo peso molecular oscila entre 220.000 ± 10% Daltons. Por cada unidad de galactosa hay entre 1.8 y 2 manosas. Se utiliza en numerosas aplicaciones tanto en la industria alimentaria como en otras industrias, como la textil, farmacéutica, del papel, refinado de aceites, explosivos e industria química. Su uso en alimentación es cada vez más frecuente, tiene un papel muy importante en las fases de presentación y de procesado de los alimentos. Se utiliza en sopas, postres, aliñados de ensaladas, comida congelada, bebidas, quesos suaves, yogures, mezclas instantáneas, productos de bollería, conservas y comida de niños, donde actúa como agente emulsificador, y estabilizador de las suspensiones, espesante y para mejorar la palatabilidad. Además tiene importantes aplicaciones terapéuticas en el tratamiento de la diabetes, obesidad, hipercolesterolemia, gastritis, úlceras gastroduodenales y estreñimiento

Guar gum is a neutral mucilage obtained of the ground endosperm of seeds of Cyamopsis tetragonolobus (L.) Taub. (Leguminosae). Guar gum is a galactomannane polysaccharide with a molecular weight between 220.000 ± 10% Daltons. There are between 1.8 - 2 mannose residues for every galactose residue. It is used in numerous food and non-food applications, such as textile, pharmaceutical, paper, oil well drilling, explosive and chemical industry. This gum has become increasingly common in food, as it plays an important role in processing stages and final presentation of the product. It is used in soups, desserts, salad dressings, deep frozen food, beverages, soft cheese, yoghurt, instant mixes, bakery products, confectionery, canned foods and baby foods, where it acts as emulsifier, stabiliser suspending agent, thickener and mouth feel improver. In addition it has important therapeutic applications in the treatment of DMNID, obesity, hypercholesterolemia, gastritis, gastroduodenal ulcer and constipation