உணவு இதழ்: நுண்ணுயிரியல், பாதுகாப்பு மற்றும் சுகாதாரம்
திறந்த அணுகல்

சுருக்கம்

Erythritol மற்றும் Xylitol சிறப்புக் கருத்தில் கொண்டு ஆல்டிடோல் வகையின் சர்க்கரை மாற்றீடுகள் பற்றிய சமீபத்திய திருத்தங்கள் மற்றும் பரிந்துரைகள்

Kauko 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 synergy between chlorhexidine and alditols, and the use of alditols in periodontal treatments (i.e. non-sweet applications of alditols), and focuses on European Union regulations on sugar substitutes. The article also attempts to rectify defective information regarding these sweeteners. A part of this information has passed unnoticed, since the data involved were published in supplements to regular volumes in the 1970s. The present review emphasizes the oral biologic significance of the xylitol-associated shift observed in the biology of the oral biofilm (dental plaque): from carbohydrate dominance to one where nitrogen metabolism plays an important role.