Les polyols en odontologie pédiatrique : intérêt du xylitol

Grillaud, M.; Bandon, Daniel; Nancy, Javotte; Delbos, Yves; Vaysse, Frédéric

doi:10.1016/j.arcped.2005.01.032

Cited by 12 publications

(4 citation statements)

References 11 publications

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“…These acids produced contribute to the degradation of dental plaque by demineralizing the calcified tissues of the tooth. Thus, the use of sweeteners that are not a substrate for these bacteria would prevent this damage to the teeth [53]. In addition, polyols would be a weapon in the prevention of dental caries [53].…”

Section: Sweeteners and Cariogenic Bacteriamentioning

confidence: 99%

“…Thus, the use of sweeteners that are not a substrate for these bacteria would prevent this damage to the teeth [53]. In addition, polyols would be a weapon in the prevention of dental caries [53]. In fact, dental caries is a multifactorial infection involving the ingestion of fermentable carbohydrates, the presence of cariogenic bacteria and the patient's ability to defend themselves, particularly against the acidity produced by these cariogenic bacteria [54] [55].…”

Section: Sweeteners and Cariogenic Bacteriamentioning

confidence: 99%

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Phytochemistry and Alternative use of Sweeteners in Metabolic Diseases

KABORE,

DIAO,

GUENNE

et al. 2022

AnnalsARSciBio

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The plants native to tropical climates and even southern Africa (5/8) are considerable, which served as a matrix for the isolation and identification of natural sweeteners. These compounds of plant origin have become essential in many fields. From the agronomic industry to the pharmaceutical industry, their use is aimed at combating the supply of glucose and additional calories to consumers who wage a fierce fight against metabolic diseases. In this context, that vascular plants capable of harboring new molecules with similar sweet principles are of interest to researchers. Indeed, these molecules of global interest mainly belong to the terpene, flavonoid (phenolic) and protein structural classes, but are mainly of protein nature (7/9) whose use would not promote an increase in calories or blood sugar in the subjects who would use them. Therefore, this review aims to understand the information regarding, the phytochemistry and the impact of the use of these sweeteners on those affected by food conditions such as diabetes and obesity. All with the aim of finding other sources of sweeteners in our Burkinabe ecosystem, in order to provide local relief to the affected populations.

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Section: Sweeteners and Cariogenic Bacteriamentioning

confidence: 99%

Section: Sweeteners and Cariogenic Bacteriamentioning

confidence: 99%

Phytochemistry and Alternative use of Sweeteners in Metabolic Diseases

KABORE,

DIAO,

GUENNE

et al. 2022

AnnalsARSciBio

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“…It is an alternative sweetener with anti-and noncariogenic characteristics [1,2]; indeed, it is the sweetest among the polyalcohols [3] with similar sweetener strength as sucrose [4]. Additionally, xylitol does not require insulin for its metabolism [5][6][7]; hence, it can be consumed by diabetic. The largest application of xylitol is currently in oral products such as toothpaste, gum, mouthwash, and nasal spray among others.…”

Section: Introductionmentioning

confidence: 99%

Contribution of Tris Buffer on Xylitol Enzymatic Production

Branco

Silva

2010

Appl Biochem Biotechnol

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Xylitol enzymatic production can be an alternative to chemical and microbial processes, because of advantages like higher conversion efficiency. However, for an adequate conversion, it is necessary to investigate the effect of many parameters, such as buffer initial concentration, pH, temperature, agitation, etc. In this context, the objective of this work was to evaluate xylitol enzymatic production under different Tris buffer initial concentrations in order to determine the best condition for this parameter to begin the reaction. The best results were obtained when Tris buffer initial concentration was 0.22 M, reaching 0.31 g L(-1) h(-1) xylitol volumetric productivity with 99% xylose-xylitol conversion efficiency. Although the increase in buffer concentration allowed better pH maintenance, it hindered the catalysis. The results demonstrate that this bioreaction is greatly influenced by involved ions concentrations.

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“…Outra propriedade do xilitol que merece destaque é a sua não cariogenicidade, uma vez que este não é utilizado pelos micro-organismos da microbiota bucal, principalmente pela bactéria Streptococcus mutans, pois impede a formação de ácidos que atacam o esmalte dos dentes, além de promover a Carbono Oxigênio Hidrogênio remineralização dos mesmos, revertendo lesões recém formadas (MÄKINEN, 1976;MÄKINEN, 1992;SHEN et al, 2001 GRILLAUD et al, 2005). Segundo Kandelman (2003) pequena contribuição para a formação de tecidos gordurosos quando comparado a outros açúcares (MANZ;VANNINEN;VOIROL, 1973;van EYS et al, 1974).…”

Section: Xilitolunclassified

Ampliação de escala da produção biotecnológica de xilitol a partir do bagaço de cana-de-açúcar

Arruda¹

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Les polyols en odontologie pédiatrique : intérêt du xylitol

Cited by 12 publications

References 11 publications

Phytochemistry and Alternative use of Sweeteners in Metabolic Diseases

Phytochemistry and Alternative use of Sweeteners in Metabolic Diseases

Contribution of Tris Buffer on Xylitol Enzymatic Production

Ampliação de escala da produção biotecnológica de xilitol a partir do bagaço de cana-de-açúcar

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