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Chemistry, Biological, and Pharmacological Properties of Gum Arabic

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Gum Arabic (GA) is a natural branched-chain multifunctional hydrocolloid with a highly neutral or slightly acidic, arabino-galactan-protein complex containing calcium, magnesium, and potassium. Gum Arabic is dried exudate obtained from the stem and branches of Acacia trees manly Acacia senegal and Acacia seyal. GA was used by the Ancient Egyptians as an adhesive when wrapping mummies and in mineral paints when making hieroglyphs since the second millennium BC. In modern times, GA is used in foods, pharmaceutical, and many other industries. In this chapter, we describe the structure, chemical, and physical properties of Gum Arabic. In addition, biological properties include antioxidant properties of Gum Arabic, an effect of GA on renal function, blood glucose concentration, intestinal absorption, degradation of GA in the intestine, lipid metabolism, tooth mineralization, and hepatic macrophages. Similarly, pharmaceutical, food, and cosmetic properties of Gum Arabic are discussed.

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Abbreviations

AG:

Arabinogalactan

AGP:

Arabinogalactan protein

ATGL:

Adipose triglyceride lipase

CAT:

Catalase

CDC:

Chenodeoxycholic acid

CRF:

Chronic renal failure

GA:

Gum Arabic

GP:

Glycoprotein

GPx:

Glutathione peroxidase

HDL:

High-density lipoprotein

HSL:

Hormone-sensitive lipase

LDL:

Low-density lipoprotein

MDA:

Malondialdehyde

MGL:

Monoacylglycerol lipase

ROS:

Reactive oxygen species

SOD:

Superoxide dismutase

TAP:

2,4,6-Triaminopyrimidine

TC:

Total cholesterol

VLDL:

Very low density lipoprotein

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Acknowledgment

Authors acknowledge all researchers whom conducted studies on Gum Arabic.

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Authors and Affiliations

  1. Department of Medical Microbiology, Faculty of Medical Laboratory Sciences, University of Khartoum, Khartoum, Sudan

    Hassan Hussein Musa

  2. Department of Physiology and Biochemistry, Faculty of Veterinary Sciences, University of Nyala, Nyala, Sudan

    Abdelkareem Abdall Ahmed

  3. Key Laboratory of Environmental Medicine, Ministry of Education, School of Public Health, Southeast University, Nanjing, Jiangsu, China

    Taha Hussein Musa

Authors
  1. Hassan Hussein Musa
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  2. Abdelkareem Abdall Ahmed
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  3. Taha Hussein Musa
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Corresponding author

Correspondence to Hassan Hussein Musa .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Musa, H.H., Ahmed, A.A., Musa, T.H. (2018). Chemistry, Biological, and Pharmacological Properties of Gum Arabic. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_11-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_11-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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