Cariologic aspects of xylitol and its use in chewing gum: A review

Birkhed, Dowen

doi:10.3109/00016359409029065

Cited by 53 publications

(43 citation statements)

References 75 publications

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“…In fact, the inhibitory effect of xylitol on the growth of mutans streptococci is rather weak, and the remineralisation activity is common to all sugar alcohols. Regarding the active non-cariogenic nature of xylitol chewing gum, the role of the enhancement of salivary factors must also be emphasised in addition to the role of the xylitol itself [100][101][102][103][104] . Recently, van Loveren examined clinical studies on caries preventive and therapeutic effects of sugar alcohols.…”

Section: How Do Sucrose Substitutes Help To Prevent Dental Caries?mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

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Many non-or low-cariogenic sucrose substitutes are currently available and are found as ingredients of a variety of candy, chewing gum, and drinks. Recently the role of sugar alcohols in promoting remineralisation of enamel has attracted much attention. Thus, the dental profession needs to understand the general characteristics and features of sugar substitutes to provide advice on oral health to patients as well as the general public. There are two critical requirements for sucrose substitutes, namely, being nutritionally appropriate and not being detrimental to the overall general health of the individual. The use of a greater variety of confectionary containing sucrose substitutes and the development of new substitutes with high nutritional value are essential in the battle against caries. In this paper we review in detail the characteristics of sucrose substitutes currently in use, their role in caries prevention and promotion of oral health.

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Section: How Do Sucrose Substitutes Help To Prevent Dental Caries?mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

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“…Apresenta ainda uma agradável sensação refrescante devido ao valor negativo do calor específico de dissolução (-34,8 cal/g) (AGUIAR; OETTERER; MENEZES, 1999). Outra propriedade importante do xilitol é o fato de não ser fermentado pela maioria dos microrganismos da cavidade bucal humana exercendo efeito anticariogênico e inibindo a desmineralização do esmalte dos dentes (BIRKHED, 1994).…”

Section: Revisão Bibliográficaunclassified

Resíduos agroindustriais para produção biotecnológica de xilitol

Tamanini

Hauly

2004

Sem. Ci. Agr.

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ResumoResíduos lignocelulósicos tais como bagaço de cana-de-açúcar, palha de arroz, casca de aveia e resíduos florestais representam fontes abundantes e não dispendiosas de carboidratos (celulose e hemicelulose) com potencial aplicação em processos de conversão química ou microbiana em produtos de interesse comercial. Xilose, o açúcar predominante na fração hemicelulósica pode ser convertido em xilitol. O xilitol é um poliol com propriedades físico-química importantes para as indústrias alimentícia e farmacêutica. É um composto com doçura semelhante à da sacarose, anticariogênico, tolerado por diabéticos e recomendado para pessoas obesas. Este poliol é produzido ,em grande escala, por hidrogenação catalítica da xilose presente em hidrolisados lignocelulósicos, porém as soluções obtidas por este processo requerem onerosos passos de purificação para obtenção do xilitol puro. Alternativamente, pode ser produzido por métodos biotecnológicos utilizando leveduras e/ou enzimas. Tais processos consistem na fermentação de hidrolisados hemicelulósicos de resíduos agroindustriais, e podem competir com o tradicional processo químico. O presente trabalho teve como objetivo a realização de uma revisão bibliográfica sobre xilitol destacando os aspectos estruturais, as vias de obtenção e aplicações, principais substratos hemicelulósicos empregados em sua produção, hidrólise ácida e tratamento do hidrolisado hemicelulósico para utilização como substrato na obtenção de xilitol por via microbiana. Palavras-chave: Resíduos lignocelulósicos, hidrólise ácida, hidrolisado hemicelulósico, tratamento do hidrolisado, fermentação, xilitol. AbstractLignocellulosic residues, such as sugarcane bagasse, rice and oat straw and forest cuttings, are abundant and inexpensive sources of carbohydrates (cellulose and hemicellulose) with potential application in several conversion processes. Xylose, the predominant sugar in the hemicellulose fraction can be converted to xylitol. Xylitol is a polyol with some interesting properties that can make it an important product for the food and pharmaceutical industry. It is a compound with sweetness similar to that sucrose, is non-cariogenic, tolerated by diabetics and recommended for obese people. This polyol is currently produced by chemical catalysis of the xylose from lignocellulosic residues. However, this process needs expensive purification steps to obtain pure xylitol. Alternatively, it can be produced by biotechnological methods, using microorganisms, specially yeasts. These processes consist of hemicellulosic hydrolysate fermentation from agro-industrial residues, wich could compete with the traditional chemical method. The present work aims the accomplishment of a review about xylitol detaching 1 Parte da monografia apresentada ao

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“…Studies have examined DMFS scores as a function of the effect of sorbitol gum compared with no gum (Moller and Poulsen, 1973;Glass, 1981); xylitol gum compared with no gum and with topical fluoride (Scheinin et al, 1985a,b;Kandelman et al, 1988;Isokangas et al, 1988;Kandelman and Gagnon, 1990), and xylitol gum compared with sucrose (Scheinin et al, 1975). Xylitol has been shown consistently to reduce DMFS scores, while the effect of sorbitol has been equivocal (Moller and Poulsen, 1973;Glass, 1981;Birkhed, 1994). However, owing to the use of diverse control groups (no gum, sugar gum, fluoride treatment program), no simultaneously collected data from a single study are available on the association of xylitol gum with caries, by comparison with sorbitol and sucrose gum.…”

Section: Introductionmentioning

confidence: 99%

Xylitol Chewing Gums and Caries Rates: A 40-month Cohort Study

et al. 1995

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Abstract. Dental caries is a pandemic infectious disease which can affect the quality of life and consumes considerable health care resources. The chewing of xylitol, sorbitol, and even sugar gum has been suggested to reduce caries rates. No clinical study has simultaneously investigated the effectiveness of these gums when compared with a group receiving no chewing gum. A 40-month double-blind cohort study on the relationship between the use of chewing gum and dental caries was performed in 1989-1993 in Belize, Central America. One thousand two hundred and seventy-seven subjects (mean age, 10.2 years) were assigned to nine treatment groups: one control group (no supervised gum use), four xylitol groups (range of supervised xylitol consumption: 4.3 to 9.0 g/day), two xylitolsorbitol groups (range of supervised consumption of total polyols: 8.0 to 9.7 g/day), one sorbitol group (supervised consumption: 9.0 g/day), and one sucrose group (9.0 g/day). The gum use during school hours was supervised. Four calibrated dentists performed the caries registrations by means of a modified WHO procedure. The primary endpoint was the development of an unequivocal caries lesion on a non-cavitated tooth surface. Compared with the no-gum group, sucrose gum usage resulted in a marginal increase in the caries rate (relative risk, 1.20; 95% confidence interval, 0.96 to 1.49; p = 0.1128). Sorbitol gum significantly reduced caries rates (relative risk, 0.74; 95% confidence interval, 0.6 to 0.92; p = 0.0074). The four xylitol gums were most effective in reducing caries rates, the most effective agent being a 100% xylitol pellet gum (relative risk, 0.27; 95% confidence interval, 0.20 to 0.36; p = 0.0001). This gum was superior to any other gum (p < 0.01). The xylitolsorbitol mixtures were less effective than xylitol, but they still reduced caries rates significantly compared with the no-gum group. DMFS analyses were consistent with these condusions.The results suggest that systematic usage of polyol-based chewing gums reduces caries rates in young subjects, with xylitol gums being more effective than sorbitol gums.

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Cariologic aspects of xylitol and its use in chewing gum: A review

Cited by 53 publications

References 75 publications

Sucrose substitutes and their role in caries prevention

Sucrose substitutes and their role in caries prevention

Resíduos agroindustriais para produção biotecnológica de xilitol

Xylitol Chewing Gums and Caries Rates: A 40-month Cohort Study

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