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"Xilitol merupakan gula poliol berkarbon lima yang memiliki banyak manfaat bagi kesehatan, sehingga banyak digunakan dalam makanan, industri farmasi, dan kesehatan. Produksi xilitol secara kimiawi menggunakan tekanan dan temperature yang tinggi serta pemurnian berulang dirasakan kurang ekonomis. Tujuan penelitian ini adalah, menghasilkan xilitol dengan metode fermentasi, menggunakan hidrolisat biomassa tandan kosong kelapa sawit yang mengandung xilosa sebagai substrat. Hemiselulosa tandan kosong kelapa sawit dihidrolisis dengan katalis asam sulfat. Skrining terhadap khamir koleksi UICC dilakukan untuk memperoleh galur terbaik penghasil xilitol. Optimasi kondisi fermentasi produksi xilitol meliputi; waktu fermentasi, konsentrasi substrat dan sumber nitrogen, serta kondisi aerasi. Dari hasil skrinning diperoleh bahwa Debaryomyces hansenii UICC Y-276 merupakan strain khamir yang potensial untuk produksi xilitol. Kondisi optimum fermentasi produksi xilitol menggunakan khamir D. hansenii yaitu pada waktu kultivasi selama tiga hari dengan konsentrasi total xilosa dalam hidrolisat sebesar 7%, sumber nitrogen ammonium sulfat 0,2%, dan pada kondisi aerasi terbatas, menghasilkan yield value sebesar 71% (b/b).

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Xylitol is a five-carbon polyol sugar which has many health benefits, so it is widely used in food, pharmaceutical, and healthcare. Chemically xylitol production using high pressure and temperature and repeated purification felt less economical.

The purpose of this research is to produce xylitol with fermentation method, using biomass hydrolyzate from oil palm empty fruit bunches containing xylose as a substrat. Hemicellulose of oil palm empty fruit bunches hidrolyzed with sulfuric acid catalyst. Screening for yeasts collection of UICC is done to obtain the best strains producing xilitol. Optimization of fermentation conditions for the production of xylitol include fermentation time, substrate concentration and nitrogen sources, as well as the conditions of aeration.

From the skrinning process, it was obtained that Debaryomyces hansenii UICC Y-276 is a potential yeast strain for the production of xylitol. The optimum fermentation conditions for xylitol production using yeast D. hansenii is at the time of cultivation for three days, with a total concentration of xylose in the hydrolyzate by 7%, nitrogen source ammonium sulfate 0.2%, and on a limited aeration conditions, resulting in yield value of 71%(w/w)."

"Sasaran dari penelitian ini adalah pemanfaatan limbah tanaman yang mengandung hemiselulosa sebagai substrat dalam biokonversi xilosa menjadi xilitol dengan menggunakan resting cell dari khamir isolat lokal. Tahapan pengerjaan dibagi dua yaitu pencarian galur terbaik dari khamir koleksi UICC dan pencarian kondisi optimal proses biokonversi xilosa dari hidrolisat TKKS menjadi xilitol dengan menggunakan resting cell khamir koleksi UICC terpilih. Pada aakhir penelitian ini didapat dua hasil yaitu galur terpilih dari sel khamir koleksi UICC yang dapat mengkonversi xilosa menjadi xilitol adalah Debaryomyces hansenii UICC Y276 dan kondisi optimal untuk proses biokonversi adalah dengan jumlah biomassa awal 600,0 mg dan konsentrasi substrat awal 2%. Yield value terbesar yang didapat adalah 46,92%.

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The purpose of this research is crop wastes recycling contain hemicellulose as a substrate in bioconversion of xylose into xylitol by using yeast resting cell that isolated locally. Work is divided into two stages. Firstly, selecting the best yeast strain from UICC. Secondly, searching the optimal condition for bioconversion of xylose from OPEFB hydrolysate into xylitol by using selected yeast resting cell from UICC collection.

The result of this research is Debaryomyces hansenii UICC Y276 become the selected strain of yeast cell which can convert xylose into xylitol. Lastly, the optimal condition of bioconversion is using an amount of 600.0 mg initial biomass with initial substrate concentration is 2%. The greatest yield value that was obtained from this research is 46.92%."

"Penyebab utama kandidiasis yang merupakan infeksi jamur tersering pada manusia, adalah Candida albicans. Asupan glukosa yang tinggi merupakan salah satu faktor predisposisi kandidiasis oral. Substitusi asupan glukosa dengan xylitol dilaporkan mampu mengontrol pertumbuhan C. albicans. Berbagai penelitian in vitro terdahulu tentang konsentrasi efektif xylitol dalam menghambat pertumbuhan C. albicans bervariasi, yaitu xylitol 1%, 5%, atau 10%.Tujuan: Mengetahui pengaruh konsentrasi dan durasi pemaparan xylitol dalam menurunkan jumlah koloni C. albicans in vitro.Metode: Sampel C. albicans diambil dari usapan lesi mukosa mulut seorang pasien laki-laki penderita kandidiasis oral. Identifikasi spesies menggunakan CHROMagar dan uji serum. Setelah teridentifikasi positif, dibuat suspensi C. albicans pengenceran 108 kali. Pemaparan xylitol konsentrasi 1%, 5%, 10% (kelompok uji) serta tanpa xylitol (kelompok kontrol) dilakukan dalam Sabouraud Dextrose Broth (SDB) selama 3 hari dan 7 hari. Selanjutnya, C. albicans diinkubasi pada suhu 37oC selama 48 jam dalam Sabouraud Dextrose Agar (SDA) untuk mendapatkan jumlah CFU/ml. Sebagai pembanding, prosedur yang sama dilakukan terhadap C. albicans strain ATCC 10231.Hasil: Pada kultur C. albicans yang diberi xylitol selama 3 hari, peningkatan konsentrasi xylitol menyebabkan penurunan jumlah koloni C. albicans secara bermakna (p = 0,044). Konsentrasi xylitol 10% menyebabkan penurunan jumlah koloni C. albicans yang sangat bermakna dibandingkan kontrol (p = 0,024). Pada kultur C. albicans yang diberi xylitol selama 7 hari, konsentrasi xylitol tidak mempengaruhi jumlah koloni C. albicans secara bermakna (p = 0,396).Kesimpulan: Konsentrasi dan durasi pemaparan xylitol mempengaruhi efek xylitol dalam menurunkan jumlah koloni C. albicans in vitro. Pemaparan xylitol 10% selama 3 hari sangat berpengaruh dalam menurunkan jumlah koloni C. albicans in vitro.

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Candidiasis which is the most common fungal infection of human, primarily caused by Candida albicans. The growth of C. albicans is influenced by glucose intake. Substitution of glucose intake with xylitol is reported to inhibit the growth of C. albicans. Several previous studies reported various concentrations of xylitol, 1%, 5%, or 10%, as an effective concentration in inhibiting C. albicans in vitro.Objectives: Investigating the effect of different concentration and duration of xylitol exposure in inhibiting C. albicans growth in vitro.Methods: C. albicans sample was taken from oral swab of a male oral candidiasis patient. Identification of C. albicans was conducted using CHROMagar, confirmed by germ tube test. The cultures were serially diluted and inoculated in Sabouraud Dextrose Broth (SDB) contained 1%, 5%, 10% xylitol, and without xylitol (as control), for 3 and 7 days. These inoculations were then incubated in 37oC on Sabouraud Dextrose Agar (SDA). The Colony Forming Unit (CFU) were counted after 48 hours. As a comparison, the same procedure was conducted for the C. albicans ATCC 10231 strain. Results: After 3 days, increased concentration of xylitol added to C. albicans media lead to decreased growth of C. albicans significantly (p = 0,044). Ten percent xylitol resulted in significant lower growth of C. albicans compared to control (p = 0,024). After 7 days, there?s no significant effect of the three concentrations of xylitol in decreasing the growth of C. albicans (p = 0,396).Conclusion: Concentration and duration of xylitol exposure influent the inhibitory effect of xylitol on the growth of C. albicans. Three days exposure of 10% xylitol could significantly inhibit the growth of C. albicans in vitro."

"Latar Belakang: Karies gigi merupakan penyakit yang dialami oleh masyarakat Indonesia, disebabkan oleh proses demineralisasi jaringan keras gigi. Saliva adalah faktor perlindungan alami terhadap karies yang dapat distimulasi oleh pengunyahan permen karet yang mengandung xylitol.Tujuan: Mengetahui pengaruh pengunyahan permen karet yang mengandung xylitol terhadap laju aliran saliva.Metode: Penelitian menggunakan metode cross-over. Total subyek 30 anak diberikan 3 macam perlakuan (pengunyahan parafin, 2 buah dan 4 buah permen karet yang mengandung xylitol) selama 5 menit. Pemeriksaan menggunakan gelas ukur salivary test kit GC.Hasil penelitian: Uji statistik ANOVA 1 arah menunjukkan perbedaan bermakna (p < 0,05) antara semua kelompok.Kesimpulan: Terjadi peningkatan laju aliran saliva dengan pengunyahan permen karet yang mengandung xylitol dan peningkatan terjadi seiring dengan penambahan jumlah permen karet yang mengandung xylitol.

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Background: Dental caries is a common oral disease to the Indonesians, which is caused by demineralization of tooth?s hard tissues. Saliva is a natural protective agent against caries that can be stimulated by chewing xylitol chewing gum.Objective: To identify the effect of chewing xylitol chewing gum on salivary flow rate.Method: Cross-over method. Thirty children having decayed and filled tooth ≥ 3 teeth are given 3 kinds of treatment (chewing paraffin, chewing 2 pieces, and chewing 4 pieces of xylitol chewing gum) on a 5-minute basis. Salivary flow rates are evaluated using GC salivary test kit metric cups.Result: Statistical evalution of one-way ANOVA shows significant differences (p<0,05) between all groups.Conclusion: There is an increase of salivary flow rate after chewing xylitol chewing gum, and the increase is proportional to the amount of the chewing gum."

"Latar Belakang : Karies adalah penyakit gigi yang sering terjadi di Indonesia. Saliva berperan dalam terjadinya karies. Saat ini xylitol dapat mencegah karies dan belum ada penelitian yang melihat pengaruh xylitol terhadap pH saliva.Tujuan: mengetahui pengaruh mengunyah permen karet yang mengandung xylitol terhadap perubahan nilai pH saliva. Metode: 30 anak berusia 10-12 tahun diberikan tiga perlakuan: mengunyah parafin, 2 permen karet xylitol, dan 4 permen karet xylitol selama 5 menit. Data dianalisis dengan uji statistik dengan p<0,05.Hasil: Kelompok sebelum dan sesudah parafin, 2 xylitol, serta 4 xylitol didapat masing-masing nilai p=0,000; kelompok sesudah parafin dengan sesudah 2 xylitol (p=0,472); kelompok sesudah parafin dengan sesudah 4 xylitol (p=0,000).Kesimpulan: Peningkatan pH saliva terjadi seiring dengan bertambahnya jumlah permen karet xylitol.

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Background: Dental caries is one of the common dental health problem in Indonesia. Saliva has a role in caries process. Recently, xylitol usage can prevent dental caries and no research has studied the effect on salivary pH.Objective: Identify the effect of xylitol xhewing gum on salivary pH.Method: 30 subjects aged between 10-12 years will get three kinds of treatment (cross-over method): chewing paraffin, 2 pieces of xylitol chewing gum, and 4 pieces of xylitol chewing gum on a 5 minute basis. The research data will be evaluated with statistic analysis (p<0,05).Result: Before and after parafin, 2 xylitol, and 4 xylitol p=0,000; between parafin and 2 xylitol p=0,472; between parafin and 4 xylitol p=0,000.Conclusion: The increase of salivary pH is proportional to the amount of the gum chewed."

"Latar Belakang: Karies gigi merupakan penyakit yang sangat umum terjadi di Indonesia. Faktor - faktor yang menyebabkan karies gigi antara lain peningkatan retensi dan akumulasi plak, asam organic pada gigi, penggunaan flour, frekuensi diet asam dan karbohidrat, serta factor pelindung dari pelikel dan saliva. Salah satu cara untuk mencegah terjadinya karies gigi adalah dengan penggunaan xylitol sebagai pemanis pengganti gula karena tidak bisa difermentasi oleh bakteri.Tujuan: Mengetahui pengaruh mengunyah sejumlah permen karet xylitol terhadap kapasitas buffer saliva. Metode: Menggunakan cross-over, melibatkan 30 anak berusia 10-12 tahun yang memiliki gigi karies atau ditambal ≥ 3. Setiap subyek diberikan tiga perlakuan, yaitu: pengunyahan parafin, pengunyahan 2 buah permen karet xylitol, dan pengunyahan 4 buah permen karet xylitol. Pemeriksaan kapasitas buffer saliva menggunakan Salivary Check merek GC. Data hasil penelitian ini dianalisis dengan menggunakan pengukuran statistic Kruskall- Wallis dan U Mann - Whitney.Hasil: Terdapat perbedaan yang bermaknaan nilai kapasitas buffer setelah pengunyahan antara parafin, 2 buah xylitol, dan 4 buah xylitol (p<0,05). Simpulan: Terjadi peningkatan kapasitas dapar saliva setelah mengkonsumsi permen karet yang mengandung xylitol dan peningkatan ini terjadi seiring dengan bertambahnya jumlah permen karet yang mengandung xylitol.

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Background: Dental caries is a very common disease in Indonesia. Factors that cause dental caries are increased retention and accumulation of plaque, increased production of organic acids at tooth interface, usage of fluoride, frequency carbohydrate and dietary acids, and the protective factors of pellicle and saliva. One of ways to prevent dental caries is by using xylitol as alternative sweeteners because bacteria can?t fementized it.Objectives: To identify the effect of chewing gum that contains xylitol on salivary buffer capacity. Method: Using cross-over method, involving 30 subject aged between 10-12 years who have carious and restored teeth ≥ 3. Every subject will get three kinds of treatment for 5 minutes: chewing paraffin, chewing 2 xylitol chewing gum, and chewing 4 xylitol chewing gum. Salivary buffer capacity is checked with Salivary Test kit from GC. The research data was analized with Kruskall-Wallis and U Mann Whitney.Result : There were reasonable level of significance of salivary buffer capacity after chewing paraffin, 2 pieces of xylitol, and 4 pieces of xylitol (p<0,05).Conclusion: Salivary buffer capacity increased after consuming chewing gum that contains xylitol and the increasing along with the chewing gum amount."

"ABSTRAKThe growth of C. albicans is influenced by glucose intake. Xylitol is commonly used as sugar substitute. Reported effective concentrations of xylitol in reducing C. albicans growth in vitro were varied, 1%, 5%, and 10%. Objectives: Investigate the effect of different concentration and duration of xylitol exposure in inhibiting C. albicans growth in vitro. Method: Identification of C. albicans from oral swab of a male candidiasis patient was conducted using CHROMagar, confirmed by germ tube test. C. albicans suspension (108 cells/µl) were inoculated in SDB contained 1%, 5%, 10% xylitol, and without xylitol (as control), for 3 and 7 days, then incubated in 37oC on SDA and counted for their CFU after 48 hours. The C. albicans ATCC 10231 strain was used as acomparison. Results: After 3 days, increased concentration of xylitol (1%, 5%, 10%) lead to decrease growth of C. albicans, both the ATCC 10231 (125%; 51%; 14% respectively) and the clinical isolate (103%; 81%; 42%), p = 0.044. Significant lower growth of C. albicans compared to control were only seen in those exposed to 10% xylitol (p = 0.024). After 7 days, exposure of 1%, 5%, 10% xylitol did not significantly affect the growth of C. albicans (p = 0.396). Conclusion: The growth of C. albicans could be inhibited by 10% xylitol for 3 days."

"Tujuan penelitian ini adalah mempelajari pengaruh pemaparan xylitol pada email yang telah terdemineralisasi terhadap remineralisasi ditinjau dari kekerasan email. Demineralisasi dilakukan dengan larutan asam asetat 0.01 Μ (pH 4.0) pada suhu 50°C selama 2 hari. Untuk remineralisasi, sampel kemudian direndam dalam larutan remineralisasi dengan konsentrasi xylitol 20% atau 50% pada suhu 37°C selama 2 minggu. Kekerasan email dari sampel dengan dan tanpa xylitol diuji menggunakan alat uji kekerasan Vickers. Hasil menunjukkan adanya perbedaan kekerasan email antara kelompok yang diberi aplikasi larutan remineralisasi berxylitol dengan kelompok kontrolnya (p<0.05). Kelompok yang direndam dalam larutan remineralisasi ber-xylitol menunjukkan nilai kekerasan yang lebih besar daripada kelompok kontrolnya. Kekerasan email berkisar antara 423 ± 45 VHN pada kelompok larutan remineralisasi ber-xylitol 20%, sedangkan kelompok kontrolnya menunjukkan nilai 302 ± 60 VHN. Kelompok yang direndam dalam larutan remineralisasi ber-xylitol 50% menunjukkan nilai kekerasan 367 ± 70 VHN, sedangkan kelompok kontrolnya menunjukkan nilai 252 ± 100 VHN. Ini dikarenakan kemampuan xylitol untuk membentuk kompleks dengan ion-ion kalsium, hal ini membantu remineralisasi, sehingga lebih lanjut meningkatkan kekerasan dari email yang terdemineralisasi. Fungsi utama kalsium adalah untuk kekerasan tulang dan gigi.

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This study aimed to determine the effects of xylitol exposure of demineralized enamel on remineralization in terms of enamel microhardness. The demineralizing treatment was done with a 0.01 Μ acetate buffer solution (pH 4.0) at 50°C for 2 days. For remineralization, the enamel samples were then immersed in a solution with 20% or 50% xylitol at 37°C for 2 weeks. Hardness of the enamel samples with and without xylitol treatment was measured as Vickers microhardness. Results showed differences of enamel microhardness between the group that is immersed in remineralizing solutions with xylitol and the control group (p < 0.05). Groups that is immersed in remineralizing solutions with xylitol showed higher microhardness values than its control groups. The enamel microhardness ranged between 423 ± 45 VHN on samples that are immersed in remineralizing solution with 20% xylitol, while its control group showed 302 ± 60 VHN in microhardness test. Samples that were immersed in remineralizing solution with 50% xylitol showed 367 ± 70 VHN in microhardness test, while its control group result in 252 ± 100 VHN. This is caused by the xylitol?s capability to form complexes with calcium ions, which helps the remineralization process and further increase the microhardness of the demineralized enamel. The major function of calcium is to provide rigidity and strength to bones and teeth."

"Latar belakang: xylitol merupakan gula alkohol (polyols) dengan 5 ikatan rantai karbon yang dilaporkan bermanfaat bagi kesehatan manusia. Dalam bidang kedokteran gigi, xylitol memiliki peran sebagai bahan antikaries gigi karena dapat menghambat pertumbuhan bakteri Streptococcus mutans. Namun, efek xylitol terhadap sel-sel pulpa gigi belum diketahui. Pulpa gigi merupakan jaringan yang sensitif terhadap paparan benda asing. Pada pulpa gigi yang terbuka, xylitol dapatmenimbulkan efek biologik sel. Tujuan: untuk mendeteksi efek paparan xylitol terhadap protein total dan profil protein medium kultur sel-sel pulpa gigi. Metode: sel-sel pulpa gigi didapat dari jaringan pulpa gigi sehat yang baru diekstraksi, kemudian dikultur dalam medium DMEM (37ºC, 5% CO2) hingga confluent. Kemudian dilakukan subkultur dengan kondisi yang sama selama semalam. Kelompok perlakuan dipaparkan xylitol dengan konsentrasi 2%, 4%, 8%, dan 16%, tetapi kelompok kontrol tidak dipapar xylitol. Konsentrasi protein total medium kultur sel-sel pulpa gigi diukur dengan menggunakan Bradford protein assay pada panjang gelombang 655 nm. Sedangkan profil protein medium kultur sel-sel pulpa gigi dianalisis dengan teknik SDS PAGE. Hasil: rerata konsentrasi protein total (µg/ml ± SD) medium kultur sel-sel pulpa gigi pada kelompok perlakuan xylitol 2% (24.253,71 ± 2.363,29), xylitol 4% (21.925,42 ± 1.001,38), xylitol 8% (25.456,51 ± 4.569,45), dan xylitol 16% (26.306,66 ± 5.550,82) secara statistik dengan Oneway ANOVA lebih rendah bermakna (p<0,05) dibandingkan dengan kontrol (33.395,64 ± 4.209,08). Dari hasil SDS PAGE, ternyata tidak terjadi perubahan profil protein medium kultur sel-sel pulpa gigi setelah pemaparan xylitol. Simpulan: konsentrasi protein total medium kultur sel-sel pulpa gigi menurun setelah pemaparan dengan xylitol, namun profil protein medium kultur sel-sel pulpa gigi tidak mengalami perubahan.

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Background: xylitol is one of sugar alcohol (polyols) with 5 carbon atoms which is reported to have benefits to our health. In dentistry, xylitol has anti-caries effect as the growth of Streptococcus mutans could be inhibited. However, the xylitol effects on dental pulp have not been known yet. Dental pulp tissue is sensitive to foreign substances. Xylitol could penetrate the exposed dental pulp and induce the biological response of the cells.

Objective: to detect the effects of xylitol on dental pulp cells determined by total protein and protein profile of culture medium of the dental pulp cells (in vitro).

Methods: dental pulp cells were obtained from healthy and freshly extracted teeth. Then, they were cultured in DMEM medium (37ºC, 5% CO2) until confluent approximately 2 days. Subsequently they were subcultured and used as samples. The treatment groups were treated with xylitol 2%, 4%, 8%, and 16% and incubated at 37°C, 5% CO2 for overnight, while the control groups without xylitol. The total protein of culture medium was determined by Bradford protein assay in 655 nm. Whereas, the protein profile of culture medium were analized by SDS PAGE method.

Results: the mean of total protein? concentration (µg/ml ± SD) of culture medium in treatment groups with xylitol 2% (24.253,71 ± 2.363,29), xylitol 4% (21.925,42 ± 1.001,38), xylitol 8% (25.456,51 ± 4.569,45), dan xylitol 16% (26.306,66 ± 5.550,82) were lower than control group (33.395,64 ± 4.209,08). The comparison between the controls and treatment groups were analysed by Oneway ANOVA. All the treatment groups were signifcantly different compared with the controls (p<0,05). By SDS PAGE, the protein profile of culture medium in all treatment groups was not altered.

Conclusion: the total protein? concentration of culture medium of the dental pulp cells were decreased after treated with xylitol. However, the protein profile of culture medium of dental pulp cells was not altered."

"This book aims to disseminate the most current advances in the biotechnological production of D-xylitol and its applications in medical and health care. This book also provides essential information on hemicellulose hydrolysis to recover D-xylose, detoxification of hemicellulose hydrolysates, and improved fermentation methods for increased D-xylitol production. The highlights of strain improvement to increase the D-xylitol titers and downstream recovery of D-xylitol are also discussed in several sections. The current applications of D-xylitol in medical and health care have been used to justify the cost incurred for setting up the demonstration plant for D-xylitol production in the market. "