maltodextrin and Dental-Caries

Maltodextrin is a hydrolysate of cornstarch and has been widely used in the food industry associated with sucrose. The addition of starch can increase the cariogenic potential of sucrose; however, there are sparse data regarding the cariogenicity of sucrose associated with maltodextrin. Therefore, the aim of this study was to test in situ if maltodextrin could increase the cariogenic potential of sucrose. This was an in situ, randomized, crossover, split-mouth, and double-blind study. Volunteers wore palatal appliances containing bovine enamel blocks for 2 periods of 14 days. They dripped the following solutions on the enamel blocks 8 times per day: deionized distilled water (DDW), maltodextrin (M), sucrose + maltodextrin (S+M), or sucrose (S). At the end of each experimental period, biofilms were collected and analyzed for microbiological (mutans streptococci, lactobacilli, and total microorganisms counts) and biochemical (calcium, inorganic phosphate, fluoride, and insoluble extracellular polysaccharides concentrations) compositions. The enamel demineralization was assessed by microhardness. Treatments S and S+M resulted in a lower inorganic composition and higher concentration of insoluble extracellular polysaccharides in the biofilms, and higher enamel mineral loss compared to DDW and M. It can be concluded that the cariogenic potential of sucrose is not changed when this carbohydrate is associated with maltodextrin (dextrose equivalent 13-17).

Topics: Cross-Over Studies; Dental Caries; Dental Enamel; Double-Blind Method; Humans; Polysaccharides; Sucrose; Sweetening Agents; Young Adult

The aim was to investigate the effect of maltodextrin and sucrose association on the acidogenic and adherence profiles of cariogenic bacteria.. Streptococcus mutans (S. mutans) and Lactobacillus casei (L. casei) were cultivated in culture medium containing maltodextrin, sucrose, maltodextrin-sucrose mixture or glucose. Analyses of the acidogenicity and microbial adherence were conducted in triplicate for each microorganism and tested carbohydrate.. For L. casei, maltodextrin, sucrose and maltodextrin-sucrose mixture showed lower acidogenic potential compared to glucose. When the microorganism was S. mutans, sucrose and maltodextrin-sucrose mixture presented higher acidogenic potential compared to maltodextrin and glucose. Microbial adherence analysis revealed higher adherence for S. mutans in presence of sucrose and maltodextrin-sucrose mixture compared to maltodextrin and glucose. For L. casei, all the carbohydrates showed similar adherence percentages.. The addition of maltodextrin to sucrose does not increase the cariogenicity of sucrose in terms of acidogenicity and adherence of the cariogenic bacteria.

Topics: Bacterial Adhesion; Biofilms; Cariogenic Agents; Dental Caries; Drug Combinations; Glucose; Hydrogen-Ion Concentration; Lacticaseibacillus casei; Polysaccharides; Streptococcus mutans; Sucrose

Topics: Animals; Cariogenic Agents; Dental Caries; Fructose; Humans; Maltose; Polysaccharides; Rats; Streptococcus; Streptococcus mutans; Sucrose; Sweetening Agents; Virulence

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 alpha-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 alpha-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.

Topics: alpha-Amylases; Analysis of Variance; Animals; Bacteria; Cariogenic Agents; Chromatography, High Pressure Liquid; Dental Caries; Dental Plaque; Female; Glucose; Humans; Male; Maltose; Polysaccharides; Rats; Rats, Inbred Strains; Saliva; Trisaccharides

Maltodextrins are not sweeteners but are added to wide variety of food and drink products for their physical and chemical properties. Although evidence is sparse at present, they must be considered to be potentially cariogenic.

Topics: Cariogenic Agents; Dental Caries; Dietary Sucrose; Food Additives; Glucose; Humans; Polysaccharides