Noncariogenicity of Erythritol as a Substrate

J, Kawanabe; Hirasawa, Masatomo; Takeuchi, Totaro; Oda, Tsunero; Ikeda, Tadashi

doi:10.1159/000261468

Cited by 88 publications

(54 citation statements)

References 10 publications

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“…Therefore, it does not provide an energy source (the energy value is 0kcal/g), nor does it cause diarrhoea. Erythritol can be classified as a non-cariogenic sweetener, only one study has reported its cariogenicity 55 . In that study, S.mutans PS-14 and S.sobrinus 6715 did not attach to glass in the presence of erythritol, indicating that erythritol does not appear to be used by mutans streptococci for the synthesis of water-insoluble glucans.…”

Section: Sugar Alcohol (Polyol)mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

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Many non-or low-cariogenic sucrose substitutes are currently available and are found as ingredients of a variety of candy, chewing gum, and drinks. Recently the role of sugar alcohols in promoting remineralisation of enamel has attracted much attention. Thus, the dental profession needs to understand the general characteristics and features of sugar substitutes to provide advice on oral health to patients as well as the general public. There are two critical requirements for sucrose substitutes, namely, being nutritionally appropriate and not being detrimental to the overall general health of the individual. The use of a greater variety of confectionary containing sucrose substitutes and the development of new substitutes with high nutritional value are essential in the battle against caries. In this paper we review in detail the characteristics of sucrose substitutes currently in use, their role in caries prevention and promotion of oral health.

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Section: Sugar Alcohol (Polyol)mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

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“…In vitro incubation with a range of Streptococci species has shown that neither lactic acid [11] nor other organic acids are produced from erythritol. Under the same test conditions, xylitol gave a similar response, whereas maltitol, sorbitol, mannitol, lactitol, and isomalt showed minor acid production.…”

Section: Noncariogenicity Of Erythritolmentioning

confidence: 99%

Erythritol. Functionality in noncaloric functional beverages

Cock¹,

Bechert²

2002

Pure and Applied Chemistry

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Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often associated with intense sweeteners. In addition, erythritol can strengthen the functional concept since it is noncaloric, noncariogenic, and nonglycemic, and it has antioxidant properties.

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“…Erythritol is only minimally fermented in the oral cavity by Streptococcus mutans (Kanwanabe et al, 1992) and not fermented in the colon (Arrigoni et al, 2005). As a result, erythritol has an estimated energy value of 0 kcal/g (de Cock and Bechert, 2002;Arrigoni et al, 2005), compared to 4 kcal/g for sucrose (Paul and Southgate, 1978).…”

Section: Introductionmentioning

confidence: 99%

Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid

Storey

Lee

Bornet³

et al. 2006

Eur J Clin Nutr

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Objectives: To determine and compare the gastrointestinal (GI) responses of young adults following consumption of 45 g sucrose, 20, 35 and 50 g xylitol or erythritol given as a single oral, bolus dose in a liquid. Design: The study was a randomized, double-blind, placebo-controlled study. Subjects: Seventy healthy adult volunteers aged 18-24 years were recruited from the student population of the University of Salford. Sixty-four subjects completed the study. Interventions: Subjects consumed at home without supervision and in random order, either 45 g sucrose or 20, 35 and 50 g erythritol or xylitol in water on individual test days, while maintaining their normal diet. Test days were separated by 7-day washout periods. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and the passage of faeces of an abnormally watery consistency. Results: Compared with 45 g sucrose, consumption of a single oral, bolus dose of 50 g xylitol in water significantly increased the number of subjects reporting nausea (Po0.01), bloating (Po0.05), borborygmi (Po0.005), colic (Po0.05), watery faeces (Po0.05) and total bowel movement frequency (Po0.01). Also 35 g of xylitol increased significantly bowel movement frequency to pass watery faeces (Po0.05). In contrast, 50 g erythritol only significantly increased the number of subjects reporting nausea (Po0.01) and borborygmi (Po0.05). Lower doses of 20 and 35 g erythritol did not provoke a significant increase in GI symptoms. At all levels of intake, xylitol produced significantly more watery faeces than erythritol: resp. 50 g xylitol vs 35 g erythritol (Po0.001), 50 g xylitol vs 20 g erythritol (Po0.001) and 35 g xylitol vs 20 g erythritol (Po0.05). Conclusions: When consumed in water, 35 and 50 g xylitol was associated with significant intestinal symptom scores and watery faeces, compared to the sucrose control, whereas at all levels studied erythritol scored significantly less symptoms. Consumption of 20 and 35 g erythritol by healthy volunteers, in a liquid, is tolerated well, without any symptoms. At the highest level of erythritol intake (50 g), only a significant increase in borborygmi and nausea was observed, whereas xylitol intake at this level induced a significant increase in watery faeces. Sponsorship:

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Noncariogenicity of Erythritol as a Substrate

Cited by 88 publications

References 10 publications

Sucrose substitutes and their role in caries prevention

Sucrose substitutes and their role in caries prevention

Erythritol. Functionality in noncaloric functional beverages

Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid

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