Maltitol and Maltotriitol as Inhibitors of Acid Production in Human Dental Plaque

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Abstract
Hydrogenated glucose syrups (Lycasin®) contain sorbitol, maltitol, maltotriitol and hydrogenated dextrins in different proportions depending on the type and degree of the starch hydrolysis preceding hydrogenation.The different constituents as compared to glucose, maltose and starch were evaluated with respect to their effects on salivary α-amylase activity, and on acid production by dental plaque suspensions and by whole saliva. Three factors have been found that might contribute to the low cariogenicity of the hydrogenated glucose syrups: (1) low or no fermentation of maltitol and maltotriitol by the dental plaque bacteria; (2) low level of α-amylolysis of the polysaccharide fraction which releases cariogenic maltose and maltotriose in addition to a reduction of the rate of α-amylolysis by maltitol and especially by maltotriitol, and (3) inhibition by maltotriitol of the fermentation of the cariogenic sugars at low concentration.

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