Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Kauko K Mäkinen

Kauko K Mäkinen
Institute of Dentistry,
Lemminkäisenkatu 2, 20500 Turku

  • Review Article
    The Latest on Sugar Substitutes of the Alditol Type with Special Consideration of Erythritol and Xylitol―Rectifications and Recommendations
    Author(s): Kauko K MäkinenKauko K Mäkinen

    Sugar substitution with low-calorie carbohydrates constitutes a well-grounded approach to controlling energy intake to prevent obesity or certain diseases, and reducing the incidence of bacteria-associated diseases such as dental caries. This review discusses latest applications of alditol-type sugar substitutes with emphasis placed on erythritol (a tetritol) and xylitol (a pentitol). Especially xylitol has been shown to exert interesting biochemical effects (such as ammonia formation) in the dental biofilm. Understanding the oral biologic processes involved presumes referring to certain physicochemical aspects of alditols (such as complex formation with Ca(II), protein stabilization, hydroxyl radical scavenging, and others), which will be briefly discussed. This review also comments on the gastrointestinal effects associated with enteral administration of alditols, discusses the syne.. View More»
    DOI: 10.4172/2476-2059.1000115

    Abstract PDF

Relevant Topics