DOCSLIB.ORG

Microbial Physiology 6 2013

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Microbial Physiology 6 2013 MICR540 !Microbial Physiology 6 ! Johnson 2013 Microbial Physiology 6 Engineering Microbes for the Future Introduction Dental caries is a slow demineralization of the tooth caused by a loss of hydroxypatite crystals. It has been around since the beginning of recorded history. Before the Iron Age, between 2-4% of teeth showed decay. During the Iron Age and through the Roman period, caries increased to about 10%. Some children from the middle-ages had extensive caries, likely caused by pacifiers made of honeycomb wrapped in linen. Caries increased dramatically toward the end of the seventeenth century and, except for a reprieve during world war II, have continued to rise in the Western world until a decade ago. Underdeveloped countries from the 50's and 60's showed a marked change from low to high caries after exposure to a Western diet. Historically, there have been some hot-spots for caries, particularly in the United States. In the Northeast, molasses was a major export and swallowed copiously during the 1700's. A visitor to this region wrote: The inhabitants of this province (Massachusetts) are formed by symmetry, handsome and have delicate complexions . but, both sexes have universally and even proverbially bad teeth, which must probably be occasioned by their eating so much molasses. By the Revolutionary War most 18 year olds from this region failed the physical exam for military duty. It required that the person had two matching front teeth for biting open a container of powder! Military records highlight dental deterioration during the 20th century. During World War II, 8.8% of recruits did not meet the requirement of 6 opposing teeth. A recent by the World Health Organization estimates that 5 billion people world-wide (>70% of the world's population) presently suffer from tooth decay. Why are bacteria implicated? Several lines of evidence point to bacteria as the major cause of caries: i) germ-free animals do not develop caries; ii) bacteria can demineralize the enamel in vitro or in vivo and iii) bacteria are found within the enamel and dentin of carious lesions. !There is good data indicating that Streptococcus mutans is the major offending organism. This organism sticks to the enamel, sets up shop and begins to ferment any carbohydrate it can use to lactic acid, bringing the pH below the critical level of 5.5, where the enamel begins to dissolve. S. mutans itself is quite stable at this pH. If one has more than 1 million S.. mutans per ml of saliva, one is at high risk for dental caries. Why is sucrose special? !History has shown qualitatively, that sucrose is an important factor in forming caries. More recent scientific studies within the last hundred years have shown a direct correlation between sucrose and caries, long before S. mutans was identified as an agent. The Table 1 MICR540 !Microbial Physiology 6 ! Johnson 2013 shows and example of such a correlation in a rat model. In vitro experiments showed that S. mutans can ferment starch, lactose, glucose and mannitol to pH 5.0 and below. How then does sucrose serve so well as a cariogenic substrate for S. mutans? The answer is that S. mutans can rapidly convert sucrose into a sticky long-chain polysaccharide capsule. This capsule acts as a glue to stick to the tooth surface and plaque mass. It is also a fuel source during when nutrients are not available !Sucrose is a disaccharide made of glucose and fructose. The link between them is a dihemiacetal bond, which has a high free energy of hydrolysis. The more negative the values are in the Table, the greater the energy is when the bonds are split. S. mutans can use this high energy to make the sticky glucose polymer dextran (-2 kcal/mol) or the fructose polymer levan (-4.6 kcal/mol). Susceptibility !There is little question that susceptibility is not equal in all individuals. There are host factors that favor as well as inhibit the development of caries. For example, it is obvious that teeth that contain deep pits and fissures, such as those often present in molars, can be particularly susceptible to plaque formation. There are also salivary components. Active salivary components Antibacterial proteins !Saliva contains a host of antibacterial proteins Buffers !Saliva has phosphate and bicarbonate buffers, but bicarbonate is more important. As salivary flow increases, bicarbonate increases but phosphate decreases. Bicarbonate also has a dissociation constant in the range where plaque acids reacts rapidly by losing CO2. Pellicle components !Teeth have a naturally occurring non-bacterial film from salivary proteins that regularly forms on teeth. It may be brushed away, but it will reform within minutes. This serves as a base for plaque formation. The salivary pellicle may also increase the resistance of the enamel to acid. 2 MICR540 !Microbial Physiology 6 ! Johnson 2013 Immunoglobulins !Saliva contains secretory IgA, which is resistant to oral proteolytic enzymes. In at least one study, salivary IgA was higher in children with no caries than those with caries. Saliva also contains IgG and IgM from the gingival sulcular fluid. These immunoglobulins could potentially intercept bacteria and decrease their plaque formation. Several antigenic determinants on S. mutans have been used as baits to develop immunity (see section on vaccines) Antimicrobial agents and treatments Anions !Anions include Fluoride and Sodium Lauryl sulfate (detergent). Cations: !Cations such as Zn++ or cationic detergents such as Chlorhexidine are attracted to the bacterial cell walls because of the substances' positive charge and the negative charge of the bacterial cell wall. Gram positive bacteria are more sensitive to cations since they are more negatively charged. S.mutans are Gram positive bacteria and are therefore very sensitive to cations. Non-ionic Agents !There are two types of phenol like substances. One is triclosan which is a non- charged agent and the other is Listerine™ which is a combination of the phenol-related essential oils thymol and eucalyptol. (Thymol is also a constituent in the chlorhexidine varnish Cervitec). Triclosan is normally not the only antimicrobial agent in different vehicles. To augment the efficacy the surface coating copolymer, polyvinylmethyl ether and maleic acid, commercially known as Gantrez™, is added. Enzymes !A glucanhydrolase has been isolated by some Korean chemical engineers that prevents adherence to S. mutans to glass, even in the presence of sucrose. Specific Treatments and Prevention Fluoride !Fluoride has been proven to reduce the incidence of caries. It has been added to drinking water, to table salt, milk and toothpastes, as well as in a variety of mouthwashes, gels and varnishes for topical use, and in tablets. Fluoride is also found naturally in water, tea and fish. !Fluoride is thought to increase the resistance of tooth enamel to acid by replacing the hydroxyl group of hydroxyapatite, producing fluorapatite. 3 MICR540 !Microbial Physiology 6 ! Johnson 2013 !If fluoride is present in the saliva, it will promote remineralization of fresh enamel lesions. Since fluorapatite is more resistant to demineralization by acid, fluoride helps reduce enamel solubility when in the mineral structure. !High concentrations of topical fluorides also reduce the acid production of cariogenic bacteria. Fluoride inhibits an enzyme required for transporting sucrose into the cell. !Fluoride does not generally cause a dramatic decrease in salivary S. mutans levels after “normal” use. On the other hand, lower numbers of cavities occur, decreasing the number of sites for easy colonization. Populations with optimal fluoride concentration in the drinking water are somewhat less colonized by S. mutans, compared to similar populations with less fluoride in the water. Chlorhexidine !Chlorhexidine, originally used as a skin disinfectant, has remarkable anti-plaque activity. An early study found that no plaque accumulated in volunteers who rinsed their mouths with a 0.2% rinse twice a day for 3 weeks. There was an 85-90% reduction in salivary flora and tooth surfaces remained bacteria free. !Chlorhexidine is highly positively charged and sticks to oral surfaces, where it is slowly released in an active form. It is this feature, and not superior antibacterial properties, which make it effective. Its positive charges also help it stick to bacteria for the kill. Chlorhexidine has an unpleasant, bitter taste that may interfere with taste perception. It also stains teeth yellow-brown over time, but this can be removed by dental polishing. Brushing and Flossing !While brushing and flossing do decrease smooth surface caries, studies have shown that they are not effective against fissure and pit caries. The reason is these that pits cannot be effectively reached and cleaned with a brush. There is also some evidence that S. mutans can survive on a brush for some period after brushing. Whether reinfection can occur with this brush and whether flossing can spread the organism from one tooth to another is a subject of debate. Regular profession debridgement !A study in the early >70s in Sweden showed that biweekly dental treatment including debridement and topical fluoride could markedly decrease dental caries. Other studies that included professional cleaning with a non-fluoridated paste were less successful. One reason for this is the rapid rate of recolonization on the tooth surface. !Thus, fluoride"s antimicrobial and remineralization features may be required to enhance the debridement to change plaque flora from cariogenic to non-cariogenic. Sealants 4 MICR540 !Microbial Physiology 6 ! Johnson 2013 !Sealants are a breakthrough in preventive treatment of caries prone areas such as pits and fissures. Leakage is minimal, and microbes trapped below the sealant don=t have enough nutrients to survive. Therefore, sealants can be placed above an incipient lesion and it won"t progress. Bacteria can populate the sealant, but their acid products cannot penetrate it.
Load more

Recommended publications
  • (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
    US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications,
    [Show full text]
  • Carbohydrates: Occurrence, Structures and Chemistry
    Carbohydrates: Occurrence, Structures and Chemistry FRIEDER W. LICHTENTHALER, Clemens-Schopf-Institut€ fur€ Organische Chemie und Biochemie, Technische Universit€at Darmstadt, Darmstadt, Germany 1. Introduction..................... 1 6.3. Isomerization .................. 17 2. Monosaccharides ................. 2 6.4. Decomposition ................. 18 2.1. Structure and Configuration ...... 2 7. Reactions at the Carbonyl Group . 18 2.2. Ring Forms of Sugars: Cyclic 7.1. Glycosides .................... 18 Hemiacetals ................... 3 7.2. Thioacetals and Thioglycosides .... 19 2.3. Conformation of Pyranoses and 7.3. Glycosylamines, Hydrazones, and Furanoses..................... 4 Osazones ..................... 19 2.4. Structural Variations of 7.4. Chain Extension................ 20 Monosaccharides ............... 6 7.5. Chain Degradation. ........... 21 3. Oligosaccharides ................. 7 7.6. Reductions to Alditols ........... 21 3.1. Common Disaccharides .......... 7 7.7. Oxidation .................... 23 3.2. Cyclodextrins .................. 10 8. Reactions at the Hydroxyl Groups. 23 4. Polysaccharides ................. 11 8.1. Ethers ....................... 23 5. Nomenclature .................. 15 8.2. Esters of Inorganic Acids......... 24 6. General Reactions . ............ 16 8.3. Esters of Organic Acids .......... 25 6.1. Hydrolysis .................... 16 8.4. Acylated Glycosyl Halides ........ 25 6.2. Dehydration ................... 16 8.5. Acetals ....................... 26 1. Introduction replacement of one or more hydroxyl group (s) by a hydrogen atom, an amino group, a thiol Terrestrial biomass constitutes a multifaceted group, or similar heteroatomic groups. A simi- conglomeration of low and high molecular mass larly broad meaning applies to the word ‘sugar’, products, exemplified by sugars, hydroxy and which is often used as a synonym for amino acids, lipids, and biopolymers such as ‘monosaccharide’, but may also be applied to cellulose, hemicelluloses, chitin, starch, lignin simple compounds containing more than one and proteins.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen Et Al
    US007833555B2 (12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen et al. (45) Date of Patent: *Nov. 16, 2010 (54) CHEWING GUM COMPRISING AT LEAST 2001/0002998 A1 6/2001 Ream et al. TWO DIFFERENT BODEGRADABLE 2004/O115305 A1 6/2004 Andersen et al. POLYMERS 2004/O142066 A1 7/2004 Andersen et al. 2004/O146599 A1 7/2004 Andersen et al. (75) Inventors: Lone Andersen, Middelfart (DK); Helle 2004/O156949 A1 8/2004 Andersen et al. Wittorff, Vejle Ost (DK) 2004/O1801 11 A1 9/2004 Andersen et al. 2006/005.1455 A1 3/2006 Andersen et al. (73) Assignee: Gumlink A/S (DK) 2006.0099300 A1 5/2006 Andersen et al. 2006/0121156 A1 6/2006 Andersen et al. (*) Notice: Subject to any disclaimer, the term of this 2006, O147580 A1 7/2006 Nissen et al. patent is extended or adjusted under 35 U.S.C. 154(b) by 728 days. FOREIGN PATENT DOCUMENTS This patent is Subject to a terminal dis EP O 151344 8, 1985 claimer. EP O 258 780 3, 1988 EP O 415 656 3, 1991 (21) Appl. No.: 11/088,109 EP O427.185 5, 1991 EP O 500 098 8, 1992 (22) Filed: Mar. 23, 2005 EP O 558965 9, 1993 EP 1066 759 1, 2001 (65) Prior Publication Data EP 0 711 506 4/2003 EP 1306 013 5, 2003 US 2005/0244538A1 Nov. 3, 2005 EP 1354908 10, 2003 JP 08-196214 8, 1996 Related U.S. Application Data JP O9-047226 2, 1997 (63) Continuation of application No.
    [Show full text]
  • WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T (51) International Patent Classification: Saujanya; 33 12 Cornelia Court, Jamestown, NC 27282 A61K 9/48 (2006.01) A61K 47/12 (2006.01) (US). YANG, Chue; 302 Kensington Road, Greensboro, A61K 9/64 (2006.01) A61K 47/42 (2006.01) NC 27403 (US). VAN DUIJNHOVEN, Henricus A61K 9/66 (2006.01) Marinus, Gerardus, Maria; Loevestein 9, 5235 GC Den Bosch (NL). PIEST, Martin; Smijersstraat 66, 5012 CD (21) International Application Number: Tilburg (NL). FATMI, Aqeel, A.; 4125 Premier Drive, PCT/US20 16/024 127 High Point, NC 27265 (US). (22) International Filing Date: (74) Agent: BROWN, Bernard, A., II; Brinks Gilson & Lione, 25 March 2016 (25.03.2016) Post Office Box 110285, Research Triangle Park, NC (25) Filing Language: English 27709 (US). (26) Publication Language: English (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (30) Priority Data: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, 62/138,468 26 March 2015 (26.03.2015) US BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, 62/236,297 2 October 201 5 (02. 10.2015) US DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (71) Applicant: BANNER LIFE SCIENCES LLC [US/US]; HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 4125 Premier Drive, High Point, NC 27265 (US).
    [Show full text]
  • United States Patent (19) 11) 4,323,588 Vink Et Al
    United States Patent (19) 11) 4,323,588 Vink et al. (45) Apr. 6, 1982 (54 AERATED CONFECTIONS (56) References Cited U.S. PATENT DOCUMENTS 75 Inventors: Walter Vink, Purdys Station; 3,556,811 1/1971 Smith .................................. 426/660 Leonard Spooner, Port Chester; 3,586,513 6/1971 Horn et al. .......................... 426/572 Donald A. M. Mackay, Pleasantville, 3,865,957 2/1975 Schiweck ..... ... 426/548 all of N.Y. 3,976,803 8/1976 Koppijn ... ... 426/572 4,117,173 9/1978 Schiweck. ... 426/548 4,120,987 10/1978 Moore.......... a - a 426/572 73 Assignee: Life Savers, Inc., New York, N.Y. Primary Examiner-Jeanette M. Hunter Attorney, Agent, or Firm-Lawrence S. Levinson; 21) Appl. No.: 175,985 Burton Rodney 57) ABSTRACT 22 Filed: Aug. 7, 1980 An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. 51) Int. Cl. ............................................... A23G 3/00 The aerated confection is preferably sugarless and con 52) U.S. Cl. .................................... 426/564; 426/568; tains a hydrogenated starch hydrolysate together with a 426/571; 426/660 hydrogenated sugar, such as isomaltitol. 58 Field of Search ............... 426/572, 565, 567,564, 426/658, 660, 548 17 Claims, No Drawings 4,323,588 1. 2 preferably from about 15 to about 25% by weight wa AERATED CONFECTIONS te. The hydrogenated sugar which is employed in the FIELD OF THE INVENTION aerated confection of the invention may be isomaltitol The present invention relates to aerated confections, as described in U.S.
    [Show full text]
  • Alternative-Sweeteners-2001.Pdf
    ISBN: 0-8247-0437-1 This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 tel: 212-696-9000; fax: 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-261-8482; fax: 41-61-261-8896 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the headquarters address above. Copyright 2001 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10987654321 PRINTED IN THE UNITED STATES OF AMERICA Preface Alternative sweeteners, both as a group and in some cases individually, are among the most studied food ingredients. Controversy surrounding them dates back al- most a century. Consumers are probably more aware of sweeteners than any other category of food additive. The industry continues to develop new sweeteners, each declared better than the alternatives preceding it and duplicative of the taste of sugar, the gold standard for alternative sweeteners. In truth, no sweetener is perfect—not even sugar. Combination use is often the best alternative. While new developments in alternative sweeteners continue to abound, their history remains fascinating. Saccharin and cyclamates, among the earliest of the low-calorie sweeteners, have served as scientific test cases.
    [Show full text]
  • Chemical and Functional Properties of Food Saccharides
    Chemical and Functional Properties of Food Saccharides © 2004 by CRC Press LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzislaw E. Sikorski Chemical and Functional Properties of Food Proteins Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components, Second Edition Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Lipids Edited by Zdzislaw E. Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik © 2004 by CRC Press LLC Chemical and Functional Properties of Food Saccharides EDITED BY Piotr Tomasik CRC PRESS Boca Raton London New York Washington, D.C. © 2004 by CRC Press LLC 1486_C00.fm Page 4 Monday, September 8, 2003 8:01 AM Library of Congress Cataloging-in-Publication Data Chemical and functional properites of food saccharides / edited by Piotr Tomasik. p. cm. — (Chemical and functional properites of food components series ; 5) Includes bibliographical references and index. ISBN 0-8493-1486-0 (alk. paper) 1. Sweeteners. I. Tomasik, Piotr. II. Title. III. Series. TP421.C44 2003 664—dc21 2003053186 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher.
    [Show full text]
  • Erythritol and Xylitol in Lean and Obese Subjects
    Articles in PresS. Am J Physiol Endocrinol Metab (April 26, 2016). doi:10.1152/ajpendo.00037.2016 1 1 Gut hormone secretion, gastric emptying and glycemic responses to 2 erythritol and xylitol in lean and obese subjects 3 4 Bettina K. Wölnerhanssen1, 2, Lucian Cajacob1, Nino Keller1, Alison Doody3, Jens F. Rehfeld4, 5 Juergen Drewe5, Ralph Peterli6, Christoph Beglinger2, Anne Christin Meyer-Gerspach1 6 7 Authors’ affiliation: 8 1Department of Biomedicine of the University Hospital Basel, CH-4031 Basel, Switzerland 9 2Department of Research of the St. Claraspital Basel, CH-4016 Basel, Switzerland 10 3Diabetes Complications Research Centre, Conway Institute University College Dublin, Ireland 11 4Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Denmark 12 5Department of Clinical Pharmacology, University Hospital Basel, CH-4031 Basel, Switzerland 13 6Department of Surgery of the St. Claraspital Basel, CH-4016 Basel, Switzerland 14 15 BKW, ACMG, CB, JFR and RP designed the research; ACMG, BKW, LC and NK conducted 16 research; BKW, ACMG, AD and JD analyzed data and performed statistical analysis; BKW, ACMG 17 and CB wrote the paper. BKW has primary responsibility for the final content. All authors read and 18 approved the final manuscript. 19 Corresponding author: Bettina K. Wölnerhanssen, M.D. Department of Research St. Claraspital Basel CH-4016 Basel, Switzerland Phone: +41 61 328 7378 E-mail: [email protected] 20 21 Running Title: Xylitol and erythritol stimulate gut peptide release 22 Copyright © 2016 by the American Physiological Society. 2 23 Abstract 24 With the increasing prevalence of obesity and a possible association with increasing sucrose 25 consumption, non-nutritive sweeteners are gaining popularity.
    [Show full text]
  • Sugar Alcohols and Dental Caries
    Federal Register / Vol. 61, No. 165 / Friday, August 23, 1996 / Rules and Regulations 43433 4. Paragraph (b) of § 210.76 is revised sugar alcohols to the nonpromotion of evaluate such claims, that the claim is to read as follows: dental caries are justified. FDA is supported by such evidence (see also announcing these actions in response to § 101.14(c)). FDA considered the § 210.76 Modification or rescission of a petition filed by the National relevant scientific studies and data exclusion orders, cease and desist orders, and consent orders. Association of Chewing Gum presented in the petition as part of its Manufacturers, Inc., and an ad hoc review of the scientific literature on * * * * * working group of sugar alcohol sugar alcohols and dental caries. The (b) Commission action upon receipt of manufacturers (hereinafter referred to as agency summarized this evidence in the petition. The Commission may the petitioners). proposed rule (60 FR 37507). thereafter institute a proceeding to DATES: Effective January 1, 1998. The The proposed rule included modify or rescind the exclusion order, qualifying and disqualifying criteria for cease and desist order, or consent order Director of the Office of the Federal Register approves the incorporation by the purpose of identifying foods eligible by issuing a notice. The Commission to bear a health claim. The proposal also may hold a public hearing and afford reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 of a certain specified mandatory content and label interested persons the opportunity to information for health claims statements appear and be heard.
    [Show full text]
  • Modification of Milk Protein Concentrate and Applicability in High-Protein Nutrition Bars Justin Charles Banach Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2012 Modification of milk protein concentrate and applicability in high-protein nutrition bars Justin Charles Banach Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Banach, Justin Charles, "Modification of milk protein concentrate and applicability in high-protein nutrition bars" (2012). Graduate Theses and Dissertations. 12786. https://lib.dr.iastate.edu/etd/12786 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. i Modification of milk protein concentrate and applicability in high-protein nutrition bars By Justin Charles Banach A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Buddhi P. Lamsal, Major Professor Stephanie Clark James Hollis Iowa State University Ames, Iowa 2012 Copyright © Justin Charles Banach, 2012. All rights reserved. ii TABLE OF CONTENTS LIST OF FIGURES iv LIST OF TABLES v CHAPTER 1. GENERAL INTRODUCTION 1 1.1 Research Premise 1 1.2 Thesis Organization 2 1.3 References 3 CHAPTER 2.
    [Show full text]
  • Roquette America, Inc. INGREDIENTS
    Roquette America, Inc. INGREDIENTS and Materials 1417 Exchange St. Keokuk, IA 52632 USA TELEPHONE 319.524.5757 E-MAIL [email protected] WEBSITE www.roquette-pharma.com Roquette America, Inc. NUMBER OF EMPLOYEES 6000 Worldwide Corporate Description Major Products DATE FOUNDED ROQUETTE is a leading worldwide partner of • Pearlitol-(mannitol USP-EP) for 1933 the pharmaceutical and nutraceutical industry, tableting; Xylisorb (xylitol USP-EP) strongly focused on providing specialized ex- • ReadiLycoat - novel starch based cipient technology for direct compression, fast- film coating excipient dissolving tablets, tablet coating, pyrogen-free • Kleptose - Beta-cyclodextrins (USP-EP) injectables, and sugar-free products. We actively for solubilization and taste-masking develop carbohydrate-based technologies, • Neosorb-(sorbitol USP-EP and functional pharmaceutical excipients and active PF) powder for tableting ingredients to enable outstanding formulations. • Neosorb-(sorbitol USP-NF) liquid A dedicated manufacturing, research and QC for liquid dosage forms network in Europe, Asia and the USA enables • Starlac- co-spray dried: starch/lactose ROQUETTE to support specialized excipients uti- excipient for tableting and roller compaction lized in injectables, enteral, parenteral nutrition • Lycasin- (maltitol solution USP-EP), a fiber sources, chewable, fast-dissolving tablets, noncrystallizing maltitol syrup for liquid tablet coating, thin-film delivery systems, syr- formulations, suspensions, and lozenges ups, suspensions, sachets, OTC, nutraceuticals, • Maltisorb – (maltitol) for sugar-free toothpastes and mouthwashes. The US FDA and sweetening and carrier applications European authorities regularly audit our manu- • Lycadex – (dextrose USP and PF) for parenterals facturing facilities to guarantee consistent com- • Topical starches pliance of ROQUETTE’s services and products to • Keoflo – (absorbable dusting powder USP-NF) the highest international quality requirements.
    [Show full text]
  • The Comparative Gastrointestinal Responses of Children and Adults Following Consumption of Sweets Formulated with Sucrose, Isomalt and Lycasin HBC
    European Journal of Clinical Nutrition (2002) 56, 755–764 ß 2002 Nature Publishing Group All rights reserved 0954–3007/02 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC A Lee1, D Wils2, A Zumbe´1 and DM Storey1* 1Bioscience Research Institute, The University of Salford, Greater Manchester, UK; and 2Roquette Fre`res, Lestrem, France Objectives: To determine the gastrointestinal responses of children and adults following consumption of sucrose, isomalt and lycasin HBC and to compare these at two different dose levels in adults. Design: Both studies were randomised, double-blind, cross-over designs. Subjects: Fifty-one children aged 6 – 9 y were recruited from primary schools in the Salford area of Greater Manchester. Forty- eight children completed the study. Fifty healthy adult volunteers aged 18 – 24 y were recruited from the student population of the University of Salford. All subjects completed the study. Interventions: Children consumed either 25 g of sucrose, isomalt or lycasin HBC and adults 25 and 40 g in hard boiled sweets per day for two consecutive test days. Test periods of 2 days were separated by 7 day washout periods. Children consumed sweets throughout test days and adults in no less than 30 min but no more than 90 min. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and watery faeces. Results: Consumption of 25 g isomalt provoked a mild laxative effect in children but not in adults. Consumption of 25 g isomalt significantly increased the prevalence and magnitude of gastrointestinal responses in both children and adults.
    [Show full text]