Excipients and Their Attributes in Granulation
Dilip M. Parikh in Handbook of Pharmaceutical Granulation Technology, 2021
Xylitol, a five-carbon sugar alcohol that is also widely used as a sweetener in confections and foods, and in pharma, is also popular in direct compression applications. It is most comparable to sucrose in sweetness and taste and free from the aftertaste, with the usual cooling mouthfeel as is common with the sugar alcohols due to the negative heat of solution. It is also non-cariogenic and actually promotes dental health and so is used in many kinds of toothpaste and dental products where a sweetener is needed. It has a low glycemic index, which makes it a popular sugar substitute for diabetic patients. As xylitol performs well in wet granulation, it is available in the granulated form in different particle size distributions for use in direct compression. This is common with the sugar alcohols since their compaction performance is improved by wet granulating.
Beneficial Lactic Acid Bacteria
K. Balamurugan, U. Prithika in Pocket Guide to Bacterial Infections, 2019
The other substances produced by LAB are mannitol, sorbitol, tagatose, and xylitol used as sweeteners in food industry. Mannitol is a six-carbon sugar alcohol synthesized by bacteria from fructose using mannitol dehydrogenase (Patra et al. 2009; Papagianni 2012). The research revealed that one-third of fructose could be replaced with glucose, maltose, galactose, mannose, raffinose, or starch with glucoamylase, and two-thirds of fructose could be replaced with sucrose for mannitol production (Saha and Nakamura 2003). Tagatose is an isomer of fructose showing prebiotic effect and antioxidant activity, and it can be used for control of diabetes and obesity. D-tagatose can be produced from D-galactose by L-arabinose isomerase (araA) (Chouayekh et al. 2007; Patra et al. 2009). Sorbitol is another six-carbon sugar alcohol produced by catalytic hydrogenation of glucose, with applications in the food and pharmaceutical industries. Only a few organisms are able to synthesize sorbitol. LAB strains are often subjected to metabolic engineering to achieve sorbitol hyperexpression (Patra et al. 2009; Papagianni 2012). Xylitol is a five-carbon sugar alcohol produced by reduction of xylose. LAB have not been reported to produce xylitol naturally, but recombinant strains with xylose reductase were able to generate this compound (Papagianni 2012). Bacteriocins are considered in the separate chapter.
Glycerine in Oral Care Products
Eric Jungermann, Norman O.V. Sonntag in Glycerine, 2018
Glycerine has played a role in the formulation of oral hygiene products virtually from the earliest development of sophisticated versions of such products, for example, toothpastes as we know them today. Its functions in oral care product formulation have not changed, although the absolute amount used for that purpose around the world has been affected by the advent of substitutes. The major competitive products for glycerine in oral care products today are sorbitol and sorbitol-based materials. Sorbitol products have successfully replaced glycerine, either partially or totally, in many major over the counter (OTC) oral product applications. Recent developments have led to interest in the use of xylitol in oral products. Readers should keep in mind as they follow the discussion below that the properties of glycerine in toothpaste and similar oral hygiene aids can be matched, at least partially, by other available materials.
Effect of experimental toothpaste containing hydroxyapatite nanoparticles and propolis, with and without fluoride, on the microcosm biofilm and enamel demineralization
Published in Biofouling, 2023
Caroline Fernanda da Silva Ribeiro, Aline Dionizio, Tamara Teodoro Araújo, Chelsea Maria Vilas Boas Feitosa Rodrigues, Amanda Costa Mattos, Letícia Galli Otaviano, Larissa Tercília Grizzo, Ana Carolina Magalhães, Marília Afonso Rabelo Buzalaf
Therefore, one of the main preventive strategies for reducing the development and progression of caries lesions is toothbrushing, which acts in the mechanical disorganization of biofilm as well as delivering active compounds to the oral environment (Walsh et al. 2019). The use of toothpaste with active compounds, such as nanohydroxyapatite (nanoHAP), fluoride (F) and propolis can improve the effectiveness of brushing. Toothpaste containing nanoHAP act on dental hard tissues, reducing demineralization and promoting remineralization through the supply of calcium and phosphate ions, besides being able to exert an influence on early microbial colonization and biofilm formation (Ionescu et al. 2020). Fluoride is recognized worldwide as the main factor responsible for the reduction of dental caries (Buzalaf et al. 2011), increasing remineralization and reducing demineralization in slightly acidic environments (Buzalaf et al. 2012). Regarding xylitol, a meta-analysis showed that xylitol-containing products significantly prevented caries compared to products without this polyol. The effect was dependent on the dose and frequency of use of xylitol-containing products (Vogel 2011).
Effect of xylitol tablets with and without red propolis on salivary parameters, dental biofilm and sensory acceptability of adolescents: a randomized crossover clinical trial
Published in Biofouling, 2020
Mariana Leonel Martins, Amanda Souza Nunes Monteiro, Thiago Isidro Vieira, Maria Bárbara de Carvalho Torres Guimarães, Letícia Coli Louvisse de Abreu, Lucio Mendes Cabral, Yuri Wanderley Cavalcanti, Lucianne Cople Maia, Andréa Fonseca-Gonçalves
The challenge of maintaining oral health has resulted in an increasing number of scientific studies that suggest the use of natural products in dentistry, such as xylitol and propolis (Bueno-Silva et al. 2017; Cardoso et al. 2016; Freires and Rosalen 2016; Martins et al. 2018; Martins et al. 2019; Martins et al. 2019). Xylitol is among the substances that have been used as a preventive method for dental caries. It is a sugar alcohol, nutritive, non-fermentable, found in several fruits and vegetables, and reaches the same sweetness as sucrose. Due to these characteristics, this sugar has been used as a substitute for sucrose in many products and in a wide variety of preparations, such as chewing gums, syrups, lozenges or tablets, sprays, mouthwashes, gels, pastes, sweets, and varnishes (Riley et al. 2015). The use of chewing gums and lozenges containing xylitol, for example, can induce a decrease in the formation of dental biofilm, facilitates the return of pH to values close to neutral, favors salivary buffer by changing the phosphate composition in the oral environment, and induces an increase in salivary flow through the act of chewing and gustatory stimulation (Antonio et al. 2011).
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
Twenty-three volunteers were recruited, but two did not meet the eligibility criteria, and one did not tolerate the nasogastric tube. This person’s data was excluded from analysis and replaced by a new participant, giving a final total of 20 participants. For details, see the participant flow diagram (Figure 2). Administration of fifty grams of xylitol led to bloating and diarrhea in 40% of all subjects (8 out of 20), and 75 g of erythritol had the same side effects in 16.6% of all subjects (3 out of 20; xylitol vs. erythritol p = 0.16). Despite diarrhea (which usually stopped after 1–2 bowel movements), no study session had to be terminated prematurely. Data from 20 volunteers were obtained for analysis. For BOLD analysis, one scan for one subject had to be excluded because of excessive head motion (according to the criteria reported in supplement), and two scans of two subjects because of raw data quality problems. For arterial spin labeling (ASL) analysis, we had to exclude two additional subjects because of data quality problems.
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