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Granulation and Production Approaches of Orally Disintegrating Tablets
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Tansel Comoglu, Fatemeh Bahadori
Kuno et al. prepared ODTs that contained erythritol and xylitol. After heating both materials at 93 °C for 15 minutes, an enhancement in pore size along with an increase in tablet hardness was recorded. Additionally, it was reported that an increase in the xylitol content causes an increase in the hardness and disintegration time of the heated ODTs. As a result, a composition of low and high melting point sugar alcohols, as well as a phase transition event in the preparing procedure, is crucial to prepare ODTs without any specific device [25].
Mechanisms of Cholestasis
Published in Robert G. Meeks, Steadman D. Harrison, Richard J. Bull, Hepatotoxicology, 2020
Canalicular bile can be estimated by measuring the biliary clearance of inert solutes which readily permeate the bile by simple, unrestricted diffusion and which are not reabsorbed or secreted by cells lining the ductules or ducts. Biliary clearance (C) is calculated as the product of bile flow (F) and the bile:plasma (B/P) concentration ratio of the solute at steady-state plasma concentrations: C = F x B/P. Erythritol is the most commonly used solute which has been found to diffuse rapidly enough into bile in most species to reach equilibrium at high flow rates. Erythritol clearance has been shown to increase in parallel with increases in bile flow following infusion of bile acids. Since bile acids are secreted into the canaliculus by the hepatocyte, this is taken as evidence that erythritol clearance reflects the production of bile at its origin. Estimation of the clearance of less permeable solutes such as sucrose and inulin has been used as a tool to measure the permeability of the paracellular pathway, particularly in cholestasis (Forker, 1969; Layden et al., 1978; Krell et al., 1982; Jaeschke et al., 1983; Jaeschke et al., 1987). The theoretical basis and the limitations of this methodology have been reviewed by Forker (1968, 1970) and Wheeler et al. (1968).
Personal Weight Loss Strategies in Obesity
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
Erythritol and xylitol differentially impact brain networks involved in appetite regulation in healthy volunteers
Published in Nutritional Neuroscience, 2022
Anne Christin Meyer-Gerspach, Jed O. Wingrove, Christoph Beglinger, Jens F. Rehfeld, Carel W. Le Roux, Ralph Peterli, Patrick Dupont, Owen O’Daly, Lukas Van Oudenhove, Bettina K. Wölnerhanssen
The main findings can be summarized as follows: (i) xylitol, but not erythritol, increased cerebral blood flow and thus activity in the hypothalamus, whereas glucose had the opposite effect; (ii) graph analysis of resting functional connectivity revealed a complex pattern of similarities and differences in impact on global and nodal network properties between xylitol, erythritol, and glucose; (iii) both, erythritol and xylitol, induced a rise in CCK and PYY levels, albeit more slowly compared to glucose for the latter; (iv) erythritol had no effect and xylitol only minimal effects on glucose and insulin.
Effects of xylitol and erythritol consumption on mutans streptococci and the oral microbiota: a systematic review
Published in Acta Odontologica Scandinavica, 2020
Eva Söderling, Kaisu Pienihäkkinen
Erythritol is a four-carbon polyol sweetener that has recently become a subject of wide interest [23]. It has been suggested that erythritol outshines xylitol with regard to oral health benefits [23]. Erythritol is not laxative which enables its use in a variety of products, not only small products such as chewing gums or pastilles. There are, however, only a few clinical studies evaluating the effects of erythritol on oral health-related variables [23]. These studies were all published after the year 2000.