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Kaveh M, Yeganehzad S, Rabie Ashkezary M, Hesarinejad MA, Todaro A, Nishinari K. Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability. J Texture Stud 2023; 54:789-807. [PMID: 37584385 DOI: 10.1111/jtxs.12793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 07/05/2023] [Accepted: 07/25/2023] [Indexed: 08/17/2023]
Abstract
The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non-nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of chewing gum. Moreover, it acts as a delivery system to transport sweeteners, flavorings, and other ingredients in chewing gum. Despite the massive market for chewing gum and the provision of a list of the main ingredients in gum base by the Code of Federal Regulations and some international organizations, there is a lack of information about chewing gum base and its compositions in the literature. Therefore, the purpose of this review is to present an overview of the characteristics, ingredients and applications, production process, assessment, and modification methods of the gum base along with the advances and approaches in biodegradability. Biodegradability concerns play a promoting role in the research and development of chewing gum and its applications in the food industry, medical and dental sectors. Reviewing previous studies can surely help for faster development of this path.
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Affiliation(s)
- Mona Kaveh
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Mansour Rabie Ashkezary
- Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Aldo Todaro
- Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
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Calcium phosphoryl oligosaccharides (POs‐Ca®) as a source of calcium added for nutritional purposes to food, food supplements and foods for special medical purposes. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Sambe H, Sugimoto K, Nomura K, Kuriki T. Effects of Phosphoryl Oligosaccharides of Calcium (POs-Ca) on Epidermal Cells and Human Skin. J Appl Glycosci (1999) 2015. [DOI: 10.5458/jag.jag.jag-2015_002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Haruyo Sambe
- Institute of Health Sciences, Ezaki Glico Co., Ltd
| | | | - Koji Nomura
- Institute of Health Sciences, Ezaki Glico Co., Ltd
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MITA H, KITASAKO Y, TAKAGAKI T, SADR A, TAGAMI J. Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium. Dent Mater J 2013; 32:212-8. [DOI: 10.4012/dmj.2012-256] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kitasako Y, Sadr A, Hamba H, Ikeda M, Tagami J. Gum Containing Calcium Fluoride Reinforces Enamel Subsurface Lesions in situ. J Dent Res 2012; 91:370-5. [DOI: 10.1177/0022034512439716] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to assess the effect of chewing gum containing phosphoryl oligosaccharides of calcium (POs-Ca) and a low concentration of fluoride (F) on the hardness of enamel subsurface lesions, utilizing a double-blind, randomized, and controlled in situ model. Fifteen individuals wore removable lingual appliances with 3 bovine-enamel insets containing subsurface demineralized lesions. Three times a day for 14 days, they chewed one of the 3 chewing gums (placebo, POs-Ca, POs-Ca+F). After the treatment period, cross-sectional mineral content, nanoindentation hardness, and fluoride ion mapping by time-of-flight secondary ion mass spectrometry (TOF-SIMS) were evaluated. Although there were no statistical differences in overall mineral content and hardness recovery rates between POs-Ca and POs-Ca+F subsurface lesions (p > 0.05), nanoindentation at 1-μm distance increments from the surface showed statistical differences in hardness recovery rate between POs-Ca and POs-Ca+F in the superficial 20-μm region (p < 0.05). Fluoride mapping revealed distribution of the ion up to 20 μm from the surface in the POs-Ca+F group. Nanoindentation and TOF-SIMS results highlighted the benefits of bioavailability of fluoride ion on reinforcement of the superficial zone of subsurface lesions in situ (NCT01377493).
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Affiliation(s)
- Y. Kitasako
- Cariology and Operative Dentistry, Department of Restorative Sciences, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 5-45 Yushima 1-chome, Bunkyo-ku, Tokyo, Japan 113-8549
| | - A. Sadr
- Global Center of Excellence Program, International Research Center for Molecular Science in Tooth and Bone Diseases at Tokyo Medical and Dental University, Tokyo, Japan
| | - H. Hamba
- Cariology and Operative Dentistry, Department of Restorative Sciences, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 5-45 Yushima 1-chome, Bunkyo-ku, Tokyo, Japan 113-8549
- Global Center of Excellence Program, International Research Center for Molecular Science in Tooth and Bone Diseases at Tokyo Medical and Dental University, Tokyo, Japan
| | - M. Ikeda
- Clinical Oral Science, Department of Oral Health Care Sciences, Faculty of Dentistry, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo, Japan
| | - J. Tagami
- Cariology and Operative Dentistry, Department of Restorative Sciences, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 5-45 Yushima 1-chome, Bunkyo-ku, Tokyo, Japan 113-8549
- Global Center of Excellence Program, International Research Center for Molecular Science in Tooth and Bone Diseases at Tokyo Medical and Dental University, Tokyo, Japan
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Kitasako Y, Tanaka M, Sadr A, Hamba H, Ikeda M, Tagami J. Effects of a chewing gum containing phosphoryl oligosaccharides of calcium (POs-Ca) and fluoride on remineralization and crystallization of enamel subsurface lesions in situ. J Dent 2011; 39:771-9. [DOI: 10.1016/j.jdent.2011.08.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2011] [Revised: 08/09/2011] [Accepted: 08/12/2011] [Indexed: 01/12/2023] Open
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Ikehara T, Ogiwara R, Hattori M, Yoshida T, Yamashita M, Takahashi K. Multifunctionalities of oleyl-branched oligosaccharide phosphate from potato starch with a high phosphate content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4962-4968. [PMID: 21452803 DOI: 10.1021/jf1032558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Branched oligosaccharide phosphate (BOS-P) and oleyl BOS-P (OA-BOS-P) were prepared from potato starch with a high phosphate content by limited amylolysis with α-amylase and exhaustive digestion with glucoamylase and oleylation of BOS-P through a lipase-catalyzed solid-phase synthesis. The multifunctional properties of OA-BOS-P were evaluated in terms of surface tension, emulsifying ability, Ca(2+)-binding ability, and ability to control the gelatinization and retrogradation of potato starch. OA-BOS-P exhibited better emulsifying ability than BOS-P and Ca(2+)-binding ability similar to that of BOS-P. OA-BOS-P elevated the gelatinization temperature and reduced viscosity more than BOS-P. OA-BOS-P also reduced retrogradation as indicated by the reduction in the setback viscosity, turbidity, development of the ordered structure and crystalline structure, and digestibility, whereas BOS-P elevated the setback and turbidness, despite reducing the development of the crystalline structure, except for development of the ordered structure, similar to that of the control. These results show that OA-BOS-P could be a useful material with novel emulsifying, Ca(2+)-binding, and starchy food-controlling properties.
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Affiliation(s)
- Taichi Ikehara
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
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Hagiwara K, Ogiwara R, Hattori M, Yoshida T, Yamashita M, Takahashi K. Endowed Multi-functionality of Branched Oligosaccharide from Corn Starch by Phosphorylation and Oleylation. J Appl Glycosci (1999) 2011. [DOI: 10.5458/jag.jag.jag-2010_020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Kenta Hagiwara
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | - Reika Ogiwara
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | - Makoto Hattori
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | - Tadashi Yoshida
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | | | - Koji Takahashi
- Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
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Mineo H, Morikawa N, Ohmi S, Ishida K, Machida A, Kanazawa T, Chiji H, Fukushima M, Noda T. Ingestion of potato starch containing esterified phosphorus increases alkaline phosphatase activity in the small intestine in rats. Nutr Res 2010; 30:341-7. [PMID: 20579526 DOI: 10.1016/j.nutres.2010.05.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2009] [Revised: 04/30/2010] [Accepted: 05/05/2010] [Indexed: 01/10/2023]
Abstract
Alkaline phosphatase (ALP) hydrolyzes a variety of monophosphate esters and plays an important role in phosphorus (P) metabolism. Several nutrients in food have been reported to affect intestinal ALP activity in animal models. Previous reports indicated that high levels of P or phosphate in diets decreased intestinal ALP activity in rats. Because potato starch contains considerable amounts of esterified P, unlike other starch-derived plants, we hypothesized that the feeding of potato starch would decrease ALP activity in the intestinal tract. Male Sprague-Dawley rats (7 weeks old) were fed 3 different types of diet containing 60% corn starch or 1 of 2 types of potato starch with different esterified P content for 1 or 5 weeks. Body weight and food intake of each rat were measured every day throughout the experimental periods. At the end of the feeding periods, the small intestine was removed to determine ALP activity in the mucosal tissues. Significant differences were observed in ALP activity in the small intestine between the 2 feeding periods, among the 4 segments of the small intestine, and among the 3 diet groups. Significant positive linear correlations between the amount of P derived from the starch and mucosal ALP activity were obtained in the jejunum and jejunoileum in rats after feeding for 5 weeks. We concluded, contrary to our hypotheses, that the ingestion of potato starch adaptively increases ALP activity in the upper part of the small intestine of growing rats in an esterified P content-dependent manner.
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Affiliation(s)
- Hitoshi Mineo
- Faculty of Human Science, Hokkaido Bunkyo University, Eniwa, Hokkaido 061-1449, Japan.
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Mineo H, Ohmi S, Ishida K, Morikawa N, Machida A, Kanazawa T, Chiji H, Fukusima M, Noda T. Ingestion of potato starch containing high levels of esterified phosphorus reduces calcium and magnesium absorption and their femoral retention in rats. Nutr Res 2010; 29:648-55. [PMID: 19854380 DOI: 10.1016/j.nutres.2009.09.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2009] [Revised: 09/11/2009] [Accepted: 09/14/2009] [Indexed: 11/25/2022]
Abstract
Many studies have shown that esterified phosphorus (P) in diets has a favorable effect on mineral absorption in humans and animals. Phosphorylated oligosaccharides derived from potato starch increase calcium (Ca) absorption from the rat intestine both in situ and in vitro. We hypothesized that the feeding of potato starch has a potential to increase Ca or magnesium (Mg) absorption. Male Sprague-Dawley rats at 7 weeks were fed 4 types of diet containing either 60% sucrose, cornstarch, or 1 of 2 types of potato starch with different P contents for 1, 3, or 5 weeks. A balance test for Ca, Mg, and P was undertaken, and these mineral contents in the femur were determined for the 4 diet groups at each feeding period in vivo. Ingestion of potato starch increased Ca, Mg, and P excretion into feces and decreased the absorption rate of Ca and Mg. Femoral Ca contents were also decreased in the rats fed the potato starch diets compared with those in rats fed the sucrose or cornstarch diet. In vitro experiment in Ca absorption was undertaken using everted jejunal and ileal sacs of the small intestine in male Sprague-Dawley rats (7 weeks old). The potato starch application did not induce significant increase in Ca absorption compared with nonstarch (control) or cornstarch application. In conclusion, the ingestion of potato starch does not increase Ca and Mg absorption and rather accelerates their excretion, inducing the decrease in mineral absorption and retention in growing rats.
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Affiliation(s)
- Hitoshi Mineo
- Faculty of Human Science, Hokkaido Bunkyo University, Eniwa, Hokkaido 061-1449, Japan.
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Lavecchia T, Tibuzzi A, Giardi MT. Biosensors for Functional Food Safety and Analysis. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2010; 698:267-81. [DOI: 10.1007/978-1-4419-7347-4_20] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
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Kamasaka H, To-o K, Nishimura T, Kimura T, Matsuzawa N, Sakamoto R. Studies on Mass Production and Application of Phosphoryl Oligosaccharides from Potato Starch. J Appl Glycosci (1999) 2009. [DOI: 10.5458/jag.56.47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Kamasaka H, Inaba D, Minami K, Kenji TO, Nishimura T, Kuriki T, Imai S, Hanada N, Yonemitsu M. Application of Phosphoryl Oligosaccharides of Calcium (POs-Ca) for Oral Health. J Appl Glycosci (1999) 2004. [DOI: 10.5458/jag.51.129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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