The objective of the study was to evaluate the effect of chewing gum on the salivary pH and to compare the effect of chewing bicarbonate-containing sugar-free gum on salivary pH against that of standard sugar-free gum. The experiment was carried out on 30 volunteers aged 20-22 years (mean age = 21 years) who fulfilled the inclusion criteria. The test gum was sugar-free greenmint-flavored bicarb...

The effect of incorporating guar gum into predominantly single-component meals of carbohydrate, fat or protein on liquid gastric emptying and on the secretion of gastric inhibitory polypeptide (GIP), gastrin and motilin, was studied in healthy human volunteers. Volunteers were given either 80 ml Hycal (carbohydrate meal), 150 g cooked lean minced beef (protein meal) or 200 ml double cream (fat ...

The aim of this study was to investigate how physico-chemical properties of two dietary fibres, guar gum and pectin, affected weight gain, adiposity, lipid metabolism, short-chain fatty acid (SCFA) profiles and the gut microbiota in male Wistar rats fed either low- or high-fat diets for three weeks. Both pectin and guar gum reduced weight gain, adiposity, liver fat and blood glucose levels in r...

Matrix-based tablets using 40 %w/w grewia gum were prepared by direct compression to contain cimetidine as novel drug. The formulations were compared with similar formulations using hydroxypropyl methylcelluose (Methocel), gum arabic, carboxy methylcellulose (Blanose), or ethyl cellulose (Ethocel) as polymer matrix. Also binary composite matrices containing grewia gum and the reference polymers...

The aim of the present study was to determine the remineralization effects of xylitol chewing gum containing funoran and calcium hydrogenphosphate on enamel subsurface lesions in humans. The study was a double-blind, randomized, cross-over design, with 4 types of gum: (1) xylitol gum, (2) xylitol gum containing funoran and calcium hydrogenphosphate, (3) sugar gum, and (4) gum base as a control....

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

Background. Gum arabic is a potential sensitizer in food industry. Methods. We examined 11 candy factory workers referred to examinations due to respiratory and skin symptoms paying attention to exposure and sensitization to gum arabic. Skin tests, pulmonary function tests, and respiratory provocation tests were carried out as indicated by the symptoms and findings. Results. Occupational asthma...

Cognitive effects of glucose from chewing gum and other mechanisms can be investigated further when factors like the flavouring of the gum and the participants' familiarity with gum chewing are assessed.

BACKGROUND The Guide to the Expression of Uncertainty in Measurement (GUM) provides instructions for constructing uncertainty intervals for a measurement. This method is usually reserved for reference materials, but GUM has been recently proposed as a way to express uncertainty for commercial diagnostic assays. METHODS Using the official GUM standard and published applications of GUM to comme...

The development of sugarfree gum provided the possibility of a noncariogenic alternative to sugared gum. Chewing sugarfree gum results in a rise in plaque pH, in contrast to the pH fall observed with sugared gum. This is due to the stimulation of the flow of saliva, with the resulting increase in level of bicarbonate and thus alkalinity. At the same time the plaque microflora do not produce sig...