Sucroquímica: síntese e potencialidades de aplicações de alguns derivados químicos de sacarose

Boscolo, Maurício

doi:10.1590/s0100-40422003000600021

Cited by 11 publications

(5 citation statements)

References 38 publications

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“…Em particular, a sacarose ou 1-O-( -D-Frutofuranosil)--D-glicopiranose (Fig. 3b), por ser um poliol pode reagir ou se associar de maneira similar aos álcoois (BOSCOLO, 2003;BETTELHEIM et. al., 2012).…”

Section: Resultsunclassified

Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar

Monteiro

Vaz

Sampaio

et al. 2013

Cad. bras. Ens. Fís.

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Section: Resultsunclassified

Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar

Monteiro

Vaz

Sampaio

et al. 2013

Cad. bras. Ens. Fís.

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“…It is suggested that this phenomenon involves the presence of acyl group, donor of saccharides ester that can modify the physiological function of the bacteria[71]. Studies revealed that the action of sucrose-ester on bacteria do not appear to occur by solubilizing the cell membrane, but due to a autolytic enzymatic stimulus, called bacterial autolysis[72,73]. The results of the present study demonstrate, especially for the sucrose-based monomers, that the metabolic activity of S. mutans decreases in the presence of saccharides, and the effect is sustainable for at least the short period of incubation used in this study (5 days).…”

Section: Discussionmentioning

confidence: 99%

Methacrylate saccharide-based monomers for dental adhesive systems

André

Martim

Schuquel

et al. 2018

International Journal of Adhesion and Adhesives

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The aim of this in vitro study was to synthesize three new methacrylate monomers based on the modification of saccharides structures (glucose-Gluc, sucrose-Sucr and chitosan-Chit) with glycidyl methacrylate, and to use them in the composition of dental adhesives. Three methacrylate saccharide monomers were synthesized and characterized by mid-IR, 1H and 13C NMR, antioxidant activity and cytotoxic effect. Monomers included: one monosaccharide – Gluc-MA; one disaccharide – Sucr-MA; and one polysaccharide – Chit-MA. Primers containing HEMA, methacrylate saccharide monomers at concentrations of 0 (control), 1, 2 or 4 wt%, 60 wt% ethanol aqueous solution (pH3.0) and initiator system were formulated. Primers were used in conjunction with a bond step and composite paste to restore caries-free third molars, and dentin bond strength (24 hours and 6 month of storage in water), and antimicrobial activity (Alamar Blue test) were tested. Degree of conversion (DC) and maximum rate of polymerization (Rpmax) of the primers themselves were also analyzed. The mid-IR, 1H and 13C spectrum confirmed the presence of vinyl group on the structure of saccharides. Chit-MA showed low antioxidant activity and did not present a cytotoxic effect. Gluc-MA and Sucr-MA possess antioxidant and cytotoxic activity, concentration dependent. In the presence of methacrylate saccharide monomers, the primers showed DC comparable to the control group, except Gluc-MA4%, Sucr-MA4% and Chit-MA1%, which showed a range of 64.6 from 58.5 %DC. Rpmax was not statistically different for all the groups (p = 0.01). The bond strength of Sucr-MA1% increased from 25.7 (±2.8) to 40.6 (±5.3) MPa after 6 months of storage. All the synthesized monomers showed some antimicrobial activity after polymerization. Gluc-MA and Chit-MA 4% and Sucr-MA 1, 2 and 4% led to decrease bacterial metabolism. Sucr-MA 1% showed better results regarding the decrease in bacterial metabolism and increasing the bond strength after 6 months of storage.

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“…Baseado em suas observações e em seu conhecimento das pesquisas realizadas, o cientista constatou a existência de sacarina (11). Apresentando o nome químico 1,1-dioxo-1,2-benzotiazol-3-ona, a substância sacarina (11) é um derivado sulfonamídico do tolueno (52). É comumente utilizada em refrigerantes, assados, geleias, chicletes, doces, vitaminas, medicamentos, produtos cosméticos (pasta de dente, enxaguatório bucal e brilho labial).…”

Section: Sacarinaunclassified

Artificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effects

Ribeiro¹,

Pirolla²,

Nascimento-Júnior³

2020

Rev. Virtual Quim.

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There are indications of the use of substances with sweetening properties since the Stone Age (Prehistory), whether in their natural species such as honey, pulps of figs and dates or, more recently, in food additives, such as artificial or natural sweeteners produced and commercialized with the purpose of replacing sugar. In this review, the historical aspects, as well as the most diverse sources of sugar and information on its manufacturing and refining process, the use of sweeteners throughout history, more specifically the natural and artificial types, information on the process of production and effects on the body, the nutritional aspects involved, the diseases that can be caused by the excessive consumption of sugar or sweeteners and the possible consequences of a diet without sugar consumption will be addressed.

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Sucroquímica: síntese e potencialidades de aplicações de alguns derivados químicos de sacarose

Cited by 11 publications

References 38 publications

Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar

Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar

Methacrylate saccharide-based monomers for dental adhesive systems

Artificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effects

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