Sweeteners and dental health

Wennerholm, Kerstin; Emilson, Claes‐Göran; Birkhed, Dowen

doi:10.1007/978-1-4757-5380-6_8

Cited by 10 publications

(6 citation statements)

References 73 publications

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“…Thus the non-cariogenicity of the above polyols is certainly based on the fact that they are not, or only poorly and very slowly, fermented in the mouth, and this could, therefore, again be termed a 'pas sive' feature. Newer research recently reviewed [Mäkinen and Isokangas, 1988;Wennerholm. et al, 1991], however, also indicated some 'active' bacteriostatic and/or cariostatic properties of xylitol or mixtures of xylitol with other sugar substitutes.…”

Section: Sugar Substitutesmentioning

confidence: 99%

Efficacy of Sweeteners and Sugar Substitutes in Caries Prevention

Imfeld¹

1993

Caries Res

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The caries-preventive efficacy of sweeteners and sugar substitutes is not clearly established on an epidemiological scale. A review of cariogenicity assessments in vitro and in vivo as well as of human clinical caries trials, however, clearly demonstrates that the replacement of sugar by such products has a caries-preventive effect. The clinical relevance of some bacteriostatic and/or cariostatic properties ascribed to saccharin, aspartame, and xylitol remains to be corroborated.

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Section: Sugar Substitutesmentioning

confidence: 99%

Efficacy of Sweeteners and Sugar Substitutes in Caries Prevention

Imfeld¹

1993

Caries Res

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“…Mannitol is used in the food industry as a sweetener (60% sweetness compared to sucrose), especially in products for diabetic patients [6,8]. In addition, it is appreciated for its antioxidant and non-cariogenic effects as it is poorly metabolized by the oral microbiota [9,10]. Because of this property along with its ability to provide a cooling sensation in the mouth (positive enthalpy of dissolution, 120.9 kJ/kg) [2] and its low hygroscopicity, mannitol has been employed to sprinkle the surface of "sugar-free" chewing gums [11], to reduce moisture absorption, and to increase the fluidity in powdered instant desserts [4].…”

Section: Introductionmentioning

confidence: 99%

Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches

et al. 2017

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Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener in foods. Many heterofermentative lactic acid bacteria synthesize mannitol when an alternative electron acceptor such as fructose is present in the medium. In previous work, we reported the ability of Lactobacillus reuteri CRL 1101 to efficiently produce mannitol from sugarcane molasses as carbon source at constant pH of 5.0; the activity of the enzyme mannitol 2-dehydrogenase (MDH) responsible for the fructose conversion into mannitol being highest during the log cell growth phase. Here, a detailed assessment of the MDH activity and relative expression of the mdh gene during the growth of L. reuteri CRL 1101 in the presence of fructose is presented. It was observed that MDH was markedly induced by the presence of fructose. A direct correlation between the maximum MDH enzyme activity and a high level of mdh transcript expression during the log-phase of cells grown in a fructose-containing chemically defined medium was detected. Furthermore, two proteomic approaches (2DE and shotgun proteomics) applied in this study confirmed the inducible expression of MDH in L. reuteri. A global study of the effect of fructose on activity, mdh gene, and protein expressions of MDH in L. reuteri is thus for the first time presented. This work represents a deep insight into the polyol formation by a Lactobacillus strain with biotechnological potential in the nutraceutics and pharmaceutical areas.

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“…The caloric values for the sugar alcohols used in this study (1.4-2.6 kcal/g) were lower than that of sucrose (4 kcal/g). In addition, polyols have other advantages for human health: (1) they are noncariogenic, as they are poorly metabolized by oral microbes (Daniel 1994); and (2) they are only partially metabolized and require less insulin for their metabolism than does sucrose (Finer 1991;Wennerholm et al 1991).…”

Section: Introductionmentioning

confidence: 99%

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

Kim

Park

Shin

2014

Journal of Food Quality

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We measured the stability and the sensory and textural properties of rice chiffon cake batter and cake prepared with various sugar alcohols in place of sucrose. Mannitol substitution increased batter stability by 30% that of sugar cake and specific volume, allowing greater air retention than that achieved with other polyols, as well as formation of networks with equal cells. Nevertheless, the 100% sensory score of mannitol‐substituted cake was low because of dryness. In contrast, maltitol, sorbitol and xylitol had no effect on the textural properties of cake batter and baked products. The sweetness and overall acceptability of chiffon cakes prepared with maltitol, sorbitol and xylitol, but not mannitol, were similar to those of sugar‐added rice chiffon cake. In conclusion, maltitol, sorbitol and xylitol can be used to prepare low‐calorie, gluten‐free rice chiffon cake without affecting its quality. Practical Applications Previous studies have reported rice flour substitutions of 0–100% in products such as sponge cake, yellow layer cake, butter cake and chiffon cake. The use of sugar alcohols (polyols) as bulking agents for low‐calorie baked products has been tested previously. In this study, maltitol, sorbitol and xylitol could replace sucrose in rice chiffon cake with no significant changes in batter stability or baking and sensory properties. However, mannitol had an unfavorable impact on textural and sensory qualities, although it increased batter stability and loaf volume of the baked cake.

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Sweeteners and dental health

Cited by 10 publications

References 73 publications

Efficacy of Sweeteners and Sugar Substitutes in Caries Prevention

Efficacy of Sweeteners and Sugar Substitutes in Caries Prevention

Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

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