Use of chewing gum containing 15% of xylitol and reduction in mutans streptococci salivary levels

Frequent use of Xylitol may decrease the S. mutans levels. However, very little is known about whether this effect on the levels of cariogenic bacteria is maintained after the interruption of short-term usage of xylitol. This study aimed at evaluating changes in mutans streptococci (MS) salivary levels after using a chewing gum containing xylitol. Twelve volunteers harboring > 10(5) CFU MS/ml saliva levels were asked to chew Happydent-xylit® for 5 minutes, 5 X/day, for 30 days. Saliva samples were collected at baseline, at 30 days after xylitol usage began, and at 30 days beyond its interruption. MS salivary levels were estimated. The average salivary levels of MS in the ten subjects who completed the study were 13.17 (NL-CFU) at baseline (A). After the 30 days experimental period (B), this average decreased to 9.45 (NL-CFU). Nine of ten subjects studied showed a reduction in MS salivary levels in relation to baseline, whereas salivary levels were maintained in the remaining subject. At thirty days beyond the interruption of xylitol usage (C), the average levels of MS were still reduced to 10.31 (NL-CFU). Multiple sample comparison using the Bonferroni test revealed that the decrease in MS levels observed from baseline (A) to the time immediately after 30 days of xylitol usage (B) was statistically significant (p < 0.05), and those levels were still decreased between baseline and 30 days beyond the interruption of xylitol usage (C). So, the use of xylitol induced a reduction in MS salivary levels after a short period of usage which persisted beyond its interruption.

PAKs supplement improves immune status and body composition but not muscle strength in resistance trained individuals

Mixed formula supplements are very popular among recreational and professional weightlifters. They are usually known as PAKs and they are supposed to have a synergistic effect of their different nutrients. The purpose of this study was to determine the effects of chronic (4 weeks) PAKS supplementation in combination with strength training on body composition, immune status and performance measures in recreationally trained individuals with or without PAKs supplementation. Methods: Twelve male subjects (Placebo n = 6 and PAKs supplement n = 6) were recruited for this study. The body composition, one maximum strength repetition tests and immune status were assessed before and after 4 week supplementation. Our data showed that, 4 week PAK supplementation associated with strength exercise not was effective in change strength than compared with placebo group. However, we observed that, PAK supplement was able to improve immune status and reduced body composition when compared with placebo group. These results indicate that, a mixed formula supplement is able to improve immune status and body composition but not maximum strength in recreational strength trained subjects in a 4 weeks period.

Mechanical properties of pea starch films associated with xanthan gum and glycerol

The aim of this study was to evaluate the effect of the addition of xanthan gum and glycerol to the starch of green pea with high content of AM (cv. Utrillo) in the preparation of films and their physical characteristics. Filmogenic solution (FS) with different levels of pea starch (3, 4, and 5%), xanthan gum (0, 0.05, and 0.1%), and glycerol (glycerol-starch ratio of 1: 5 w/w) were studied. The FS was obtained by boiling (5 min), followed by autoclaving for 1 h at 120 degrees C. The films were prepared by casting. Films prepared only with pea starch were mechanically resistant when compared to other films, prepared with corn, cassava, rice, and even other pea cultivars (yellow, commercial). The tensile strength of these films is comparable to synthetic films prepared with high-density polyethylene and linear low-density polyethylene. However, they are films of low elasticity when compared to other films, such as rice starch films, and especially when compared to polyethylene films. The increased concentration of starch in the solution increased the puncture force. The increased concentration of glycerol slightly decreased the film crystallinity and interfered in the mechanical properties of the films, causing reduction of the maximum values of tensile strength, strain at break, and puncture force. The plasticizer also caused an increase of elongation at break. Xanthan gum was important to formation of films; however, it did not affect their mechanical properties.

EGG ALBUMIN AND GUAR GUM INFLUENCE ON FOAM THIXOTROPY

Food foams may be defined as products containing a gaseous phase stabilized in a matrix containing water and proteins. The rheology of a foam can be altered by how the air bubbles inside are organized, its size and shape, allowing a product that was initially fluid to be molded, like marshmallow. Rheology makes possible to understand how these properties are affected using dynamic oscillatory measurements to evaluate the behavior through G` and G `, and rotational to characterize the product through stress, and viscosity curves under controlled shear stress. These two methodologies combined are useful to analyze thixotropy. Nine formulations containing albumin and gelatin, and five others containing guar gum were evaluated by oscillatory rheology focusing thixotropy determination. Replacing gelatin by guar gum elasticity and thixotropy were increased, improving film stability around the air bubbles. It is possible to say that gelatin can be replaced by guar gum at concentrations of 0.4%, creating a product with a better ability of structure recovery. PRACTICAL APPLICATION This study indicated an important role of thixotropic analysis choice to understand the behavior of structure of products like foam. It was tested with three alternatives to get information about thixotropy of the products. It is very important for those who work with rheological analysis and products formulation.

Thermal properties and release of Lippia sidoides essential oil from gum arabic/maltodextrin microparticles

Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.

Zinc Supplement Modifies Auditory Brainstem Responses in Patients with Tinnitus

Introduction: Zinc is an essential element for human homeostasis being clearly related to almost all metabolic pathways. It is found in some neural circuitries, probably acting as a modulator of glutamatergic excitatory synapsis. In the auditory system its presence has been demonstrated within the cochlea and cochlear nuclei. Tinnitus symptoms are correlated to zinc physiology, and it has been postulated that the oligoelement could be used as an alternative treatment for this clinical situation. Aim: This study has evaluated the brainstem responses (ABR) in patients who suffer from chronic idiophatic tinnitus, before and after being treated with zinc. Neural transmissions in the brainstem auditory structures were also compared in both conditions. Materials and Methods: Forty-one patients (22 with tinnitus and 19 controls, groups I and II, respectively) were included in the study and submitted to anamnesis, otorhinolaryngologic examinations, biochemical evaluation and audiological tests. Group I patients received an specific zinc formulation for 90 days. ABR tests were performed at the beginning of the study and at the end of the zinc treatment. Results: First ABR tests showed no differences between the groups, but on the second evaluation there was a significant prolongation of the wave V latency and an enlargement of wave V amplitude shown in group I. Conclusion: Treatment with systemic zinc could change some aspects of auditory neurotransmission in the brainstem.

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

P>The aim of this research was to study spray drying as potential action to protect chlorophyllide from environmental conditions for shelf-life extension and characterisation of the powders. Six formulations were prepared with 7.5 and 10 g of carrier agents [gum Arabic (GA), maltodextrin (MA) and soybean protein isolate (SPI)]/100 mL of chlorophyllide solutions. The powders were evaluated for morphological characteristics (SEM), particle size, water activity, moisture, density, hygroscopicity, cold water solubility, sorption isotherms, colour and stability, during 90 days. All the powders were highly soluble, with solubility values around 97%. A significant lower hygroscopicity was observed for GA powders, whilst the lower X(m) values obtained by GAB equation fitting of the sorption isotherms was observed for the 7.5 g MA/100 mL samples. All formulations, but the 1 (7.5 g SPI/100 mL of chlorophyllide), provided excellent stability to the chlorophyllide during 90 days of storage even at room temperature.