The objective of the study was to examine the cariogenic potentials of maltodextrins and
glucose syrups (two
glucose polymers derived from
starch) using a range of techniques in vitro and in laboratory animals. The experimental methods used were: (1) measurement of
acid production from
glucose syrups and maltodextrins by human
dental plaque micro-organisms; (2) evaluation of the role
salivary alpha-amylase in degrading
oligosaccharides (degree of polymerisation > 3) in the
glucose polymers, estimating the products by HPLC; (3) assessment of the fermentability of
trioses relative to
maltose; (4) measurement of
dental caries levels in three large-scale studies in laboratory rats fed on diets containing the
glucose polymers. It was found that
acid production from the
glucose polymers increased as their higher saccharide content fell.
Salivary alpha-amylase rapidly degraded the
oligosaccharides (degree of polymerisation > 3), mainly to
maltose and
maltotriose. In the presence of oral micro-organisms,
maltotriose took longer to ferment than
maltose, but by the end of a 2 h period the total amount of
acid produced was the same from both. Incorporated into the diets in solid form, the
glucose syrups and maltodextrins were associated with unexpectedly high levels of
dental caries. In conclusion, the findings were unforeseen in the light of earlier data that a
glucose syrup was less cariogenic than
sucrose.