Influence Of Xylitol Research Articles

The interaction of xylitol with carboxypeptidase A: The influence of xylitol on enzyme structure and activity

The influence of xylitol on the conformational stability, structure, and activity of bovine pancreas carboxypeptidase A was evaluated with UV–Vis spectroscopy, spectrofluorimetry, circular dichroism (CD), and kinetic studies, as well as molecular docking. It was discovered that xylitol suppressed carboxypeptidase A's intrinsic fluorescence in the static mode by monitoring the fluorescence peaks at two temperatures (308 and 318 K). Furthermore, calculations of thermodynamic parameters revealed that the xylitol binds spontaneously to carboxypeptidase A, and van der Waals' interaction with hydrogen bonds play an essential role in the stabilization of carboxypeptidase A. The molecular docking calculations confirmed quenching fluorescence results. Furthermore, CD spectrums and fluorescence data suggested that xylitol affected the structure of carboxypeptidase A. The melting temperature (Tm) for carboxypeptidase A increased as the xylitol concentration increased, following the thermal stability tests for carboxypeptidase A xylitol complex. Furthermore, kinetic investigations revealed that xylitol raised the Vmax and kcat/Km values, implying that xylitol treated carboxypeptidase A is more stable and active than free enzyme.

Influence of sucrose and xylitol on an early Streptococcus mutans biofilm in a dental simulator

ObjectivesIn vitro methods to study dental biofilms are useful in finding ways to support a healthy microbial balance in the oral cavity. The effects of sucrose, xylitol, and their combination on three strains of Streptococcus mutans and one strain of Streptococcus sobrinus were studied using a dental simulator. MethodsA simulator was used to mimic the oral cavity environment. It provided a continuous-flow system using artificial saliva (AS), constant temperature, mixing, and hydroxyapatite (HA) surface in which the influence of xylitol was studied. The quantities of planktonic and adhered bacteria were measured by real-time qPCR. ResultsCompared against the untreated AS, adding 1% sucrose increased the bacterial colonization of HA (p<0.0001) whereas 2% xylitol decreased it (p<0.05), with the exception of clinical S. mutans isolate 117. The combination of xylitol and sucrose decreased the bacterial quantities within the AS and the colonization on the HA by clinical S. mutans isolate 2366 was reduced (p<0.05). Increasing the concentration (2%–5%) of xylitol caused a reduction in bacterial counts even in the presence of sucrose. ConclusionsThe continuous-culture biofilm model showed that within a young biofilm, sucrose significantly promotes whereas xylitol reduces bacterial colonization and proliferation. The results indicate that xylitol affects the ability of certain S. mutans strains to adhere to the HA. Clinical studies have also shown that xylitol consumption decreases caries incidence and reduces the amount of plaque. This study contributes to the understanding of the mechanism behind these clinical observations.

The influence of xylitol containing toothpaste on plaque formation inhibition on fixed bridge

Background: Plaque is the main cause of teeth and periodontal tissue damage, which usually accumulates on crown surfaces. To avoid this, plaque control is the best way that not only has a close connection to oral hygiene but also become important element in dental practice. Previously, xylitol was used as alternative sweetener for diabetic patients, but later it is used to maintain healthy teeth. Xylitol is capable to inhibit Streptococcus mutans growth which changes sugar and other carbohydrate into acid, because xylitol cannot be fermented. Purpose: This study was aimed to understand the inhibition capability of toothpaste containing xylitol to plaque formation on fixed bridge. Methods: This clinical experiment study was carried out in fifteen patients wearing fixed bridge at Prosthodontics Department, Faculty of Dentistry, Airlangga University in Surabaya from 2005 to 2008. Samples were based on selective random sampling technique. Plaque index was analyzed by Mann Whitney test. Result: This study showed that there was significant difference of plaque scores in patients who brush their teeth using xylitol containing toothpaste compared to the control group (placebo). Conclusion: Xylitol was capable to inhibit plaque formation on fixed bridge.

HyperChem 6.03

Biotech Software & Internet ReportVol. 3, No. 1 Software ReviewsHyperChem 6.03Deep Laxmi and Satyam PriyadarshyDeep LaxmiSearch for more papers by this author and Satyam PriyadarshySearch for more papers by this authorPublished Online:5 Jul 2004https://doi.org/10.1089/152791602317250351AboutSectionsPDF/EPUB Permissions & CitationsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail FiguresReferencesRelatedDetailsCited byInsights into the binding interaction of Reactive Yellow 145 with human serum albumin from a biophysics point of viewJournal of Molecular Liquids, Vol. 369The investigation into the effect of the length of RGD peptides and temperature on the interaction with the αIIbβ3 integrin: a molecular dynamic study1 June 2021 | Journal of Biomolecular Structure and Dynamics, Vol. 40, No. 20Insight of the interaction of Naphthol yellow S with trypsin: experimental and computational techniques10 February 2022 | Journal of the Iranian Chemical Society, Vol. 19, No. 7Methicillin-Resistant Staphylococcus aureus: Docking-Based Virtual Screening and Molecular Dynamics Simulations to Identify Potential Penicillin-Binding Protein 2a Inhibitors from Natural FlavonoidsInternational Journal of Microbiology, Vol. 2022Noncovalent interactions between Quinoline yellow and trypsin: In vitro and in silico methodsJournal of Molecular Liquids, Vol. 353Structural change of myoglobin structure after binding with spermidineJournal of Molecular Liquids, Vol. 352From Data to Knowledge: Systematic Review of Tools for Automatic Analysis of Molecular Dynamics Output10 March 2022 | Frontiers in Pharmacology, Vol. 13The interaction of xylitol with carboxypeptidase A: The influence of xylitol on enzyme structure and activityJournal of Molecular Structure, Vol. 1250Insights into the binding mechanism of Putrescine on α-amylase by multiple spectroscopic techniques and molecular dockingJournal of Molecular Structure, Vol. 1242Structure and energetics of intermolecular association in two lurasidone co-amorphous drug systemsJournal of Molecular Structure, Vol. 5The effect of sorbitol on the structure and activity of carboxypeptidase A: Insights from a spectroscopic and computational approachJournal of Molecular Liquids, Vol. 330Introduction of Advanced Methods for Structure-based Drug DiscoveryCurrent Bioinformatics, Vol. 16, No. 3Insight into the binding of glycerol with myoglobin: Spectroscopic and MD simulation approachInternational Journal of Biological Macromolecules, Vol. 159Characterization of osmolyte-enzyme interactions using different spectroscopy and molecular dynamic techniques: Binding of sucrose to proteinase KInternational Journal of Biological Macromolecules, Vol. 151Investigation on the interaction of acid phosphatase with putrescine using docking, simulations methods and multispectroscopic techniquesInternational Journal of Biological Macromolecules, Vol. 150Noncovalent interactions of bovine trypsin with curcumin and effect on stability, structure, and functionColloids and Surfaces B: Biointerfaces, Vol. 183QSPR Models of β-dihydroagarofuran DerivativesInternational Journal of Quantitative Structure-Property Relationships, Vol. 2, No. 2A spectroscopic and thermal stability study on the interaction between putrescine and bovine trypsinInternational Journal of Biological Macromolecules, Vol. 94Comparative Studies on the Interaction of Spermidine with Bovine Trypsin by Multispectroscopic and Docking Methods2 September 2016 | The Journal of Physical Chemistry B, Vol. 120, No. 36Counteraction of lactose on the thermal stability and activity of α-chymotrypsin: thermodynamic, kinetic and docking studies1 January 2016 | RSC Advances, Vol. 6, No. 76STRUCTURES AND ELECTRONIC PROPERTIES OF MONOMER, DIMER AND TETRAMER OF LACTOSE REPRESSOR PROTEIN: MOLECULAR MECHANICS, MOLECULAR DYNAMICS, MOLECULAR ORBITAL AND CHARGE EQUILIBRATION CALCULATIONS21 November 2011 | Journal of Theoretical and Computational Chemistry, Vol. 05, No. 01 Volume 3Issue 1Feb 2002 To cite this article:Deep Laxmi and Satyam Priyadarshy.HyperChem 6.03.Biotech Software & Internet Report.Feb 2002.5-9.http://doi.org/10.1089/152791602317250351Published in Volume: 3 Issue 1: July 5, 2004PDF download

The influence of xylitol and fluoride on dental erosion in vitro

The aim was to determine the effect of xylitol, fluoride and xylitol/fluoride combined on the erosion of dental enamel by pure orange juice in vitro. Freshly extracted bovine incisors were sectioned vertically into four equal portions. Each portion was then coated with an acid-resistant nail varnish except for an enamel window on the labial surface of the tooth. These were then divided into four groups with each group containing one portion of each tooth selected randomly. Four erosive agents were prepared as follows: (A) pure orange juice only; pure orange juice plus either (B) xylitol (25% w/v) or (C) fluoride (0.5 parts/10 6) or (D) xylitol/fluoride (25% and 0.5 parts/10 6 respectively). Each group was assigned to one of the erosive agents and immersed six times daily for a period of 5 min on each occasion, and stored in artificial saliva between exposures and for 12 hr overnight, for 24 days making a total of 12 hr of exposure to the assigned erosive agent. Sections were cut from each enamel specimen, ground to a thickness of 80 μm, and microradiographed. Mineral loss was quantified by a two-step image analysis. Mineral loss was significantly lower ( p<0.05) in group D (xylitol/fluoride) only when compared with group A (pure orange juice only). The numerical values of mineral loss could be ranked as follows: group D<group C<group B<group A. It was concluded that xylitol and fluoride have an additive effect in the reduction of dental erosion by pure orange juice in vitro.

Influence of xylitol on growth, establishment, and cariogenicity of Streptococcus mutans in dental plaque of rats.

The influence of xylitol on glucose metabolism of Streptococcus mutans C67-1S was studied in vitro and in rats in vivo. In vitro there was an inhibition by xylitol of the growth rate and acid production of S. mutans C67-1S, but in vivo no effect on the initial growth rate could be demonstrated. In vivo there was a delay in the start of growth of S. mutans which resulted in a 10-day delay of establishment. The isolated xylitol-resistant mutant of C67-1S, S. mutans C67-1S XR, showed no difference in glucose metabolism in batch cultures. S. mutans C67-1S and S. mutans C67-1S XR were both used to study caries development in SPF Osborne Mendel rats. The rats were housed under programmed feeding conditions and were fed a glucose or a glucose-xylitol diet. In the case of S. mutans C67-1S, there was a remarkable inhibition of fissure caries lesions in the presence of xylitol compared to the glucose group. But also in the S. mutans C67-1S XR groups there were fewer lesions in the presence of xylitol. These results indicated that the anticariogenic properties of xylitol do not only depend on an inhibition of bacterial metabolism, but in part on other mechanisms.

Influence of xylitol- and/or fluoride-containing toothpastes on the remineralization of surface softened enamel defects in vivo.

This paper describes the effect of xylitol and fluoride on remineralization of surface softened human enamel in vivo. Surface softened enamel blocks were mounted in the lower prosthesis of 20 full denture-wearing participants. These participants used xylitol- and/or fluoride-containing toothpastes during 4-week periods. Knoop hardness measurements were employed to estimate the degree of remineralization in each period. After 26 days of toothpaste use it was found that the enamel defects were rehardened substantially and that the hardness of sound enamel was approached. The changes of enamel hardness were not significantly affected by the presence of xylitol and/or fluoride in the toothpastes.

Alternative sweetening of yoghurt

SummaryThe influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre‐sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre‐incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.