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Properties of maltodextrins and glucose syrups in experiments in vitro and in the diets of laboratory animals, relating to dental health

Published online by Cambridge University Press:  09 March 2007

T. H. Grenby  and
M. Mistry
T. H. Grenby*
Affiliation:
Department of Oral Medicine and Pathology, GKT Dental Institute, Guy's Hospital, London SE1 9RT, UK
M. Mistry
Affiliation:
Department of Oral Medicine and Pathology, GKT Dental Institute, Guy's Hospital, London SE1 9RT, UK
*
*Coraresponding author: Dr Trevor H. Grenby, fax +44 207 955 4455, email trevor.grenby@kcl.ac.uk
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Abstract

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The objective of the study was to examine the cariogenic potentials of maltodextrins and glucose syrups (two glucose polymers derived from starch) using a range of techniques in vitro and in laboratory animals. The experimental methods used were: (1) measurement of acid production from glucose syrups and maltodextrins by human dental plaque micro-organisms; (2) evaluation of the role salivary α-amylase in degrading oligosaccharides (degree of polymerisation >3) in the glucose polymers, estimating the products by HPLC; (3) assessment of the fermentability of trioses relative to maltose; (4) measurement of dental caries levels in three large-scale studies in laboratory rats fed on diets containing the glucose polymers. It was found that acid production from the glucose polymers increased as their higher saccharide content fell. Salivary α-amylase rapidly degraded the oligosaccharides (degree of polymerisation >3), mainly to maltose and maltotriose. In the presence of oral micro-organisms, maltotriose took longer to ferment than maltose, but by the end of a 2 h period the total amount of acid produced was the same from both. Incorporated into the diets in solid form, the glucose syrups and maltodextrins were associated with unexpectedly high levels of dental caries. In conclusion, the findings were unforeseen in the light of earlier data that a glucose syrup was less cariogenic than sucrose.

Keywords

Glucose polymersCariogenicityAcidogenicity
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue 4 , October 2000 , pp. 565 - 574
Copyright
Copyright © The Nutrition Society 2000

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