The minimum inhibitory concentrations (MIC) of commercially available and 70% aqueous propanone (P70) extracts from plants chosen for polyphenol content on Streptococcus mutans and other bacteria were determined using a standard susceptibility agar dilution technique to investigate their potential use as anticariogenic agents. The effects on adhesion of S. mutans to glass were also studied. The lowest MICs were for the P70 extracts of red grape skin (0.5 mg ml^–1) and green tea and sloe berry skin (2 mg ml^–1). The commercial extracts generally had a lower activity with a minimum MIC of 2 mg ml^–1 for tea extracts, grape seed extracts and Pynogenol® (extract of maritime pine). All other extracts had MICs of ≧4 mg ml^–1. Unfermented cocoa had greater antimicrobial activity than fermented cocoa and the activity of the fractionated extract increased with the extent of epicatechin polymerization. Epicatechin polymer had an MIC of 1 mg ml^–1 and an MBC of 64 mg ml^–1. Selected extracts were tested against other oral bacteria and showed activity against Gram-positive organisms. P70 extracts of unfermented cocoa, epicatechin polymer fraction, green tea and red grape seed were bacteriostatic and prevented acid production when added at the MIC to cultures of S. mutans grown in a chemically defined medium supplemented with either glucose or sucrose. There was a reduction in viability which was greater when added to washed cells, but there were some viable cells after 24 h. The extracts also reduced adherence of S. mutans to glass.

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, overconsumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.

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Little is known about the gastrointestinal effects of ingesting maltitol in chocolate. This study was designed to determine whether it leads to increased gastrointestinal symptomatology and if that symptomatology is dose related. It was also designed to discover whether breath hydrogen excretion in response to maltitol is dose related. In a double-blind, crossover study, 20 healthy volunteers aged 18-24 y ingested 100 g chocolate containing 40 g sucrose, 10 g sucrose plus 30 g maltitol or 40 g maltitol after fasting (abstinence from food and liquids from 2200 h on the night before chocolate consumption) and not fasting. There was no difference in symptomatology between fasting and nonfasting periods, and consumption order had no effect on symptomatology. Relative to ingestion of sucrose, 30 g maltitol caused no significant difference in symptoms, but 40 g resulted in more mild borborygmi (P < 0.05) and mild flatulence (P < 0.01) but not moderate or severe symptoms. Neither 30 nor 40 g maltitol caused significantly greater laxation than sucrose ingestion (P > 0.05). In a separate study, 10 healthy volunteers aged 18-24 y ate the same test products before breath H2 testing; 40 g maltitol in chocolate caused a greater total breath H2 excretion compared with 30 g maltitol (P < 0.05) or sucrose (P < 0.01). Total breath hydrogen excretion was also greater with 30 g maltitol compared with sucrose (P < 0.05). This dose-related response was consistent with the lower symptomatology after ingestion of 30 vs. 40 g maltitol. We have shown that 30 g maltitol in chocolate causes no significant symptomatology in young adults; however, 40 g caused mild borborygmi and flatus but no increased laxation. An increased breath H2 response indicates colonic fermentation of this polyol.

The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring breath H, levels. Levels were compared with those occurring after the consumption of normal, sugar-containing chocolate. Ten healthy volunteers aged 19 to 21 years ingested equal amounts of either sorbitol, isomalt or sucrose incorporated into standard chocolate bars. Breath H, levels after consumption of chocolate containing either sorbitol or isomalt were significantly higher than those after consumption of chocolate containing sucrose (P < 0.001). After consumption of chocolate containing sorbitol, double the mean estimated volume of breath H, was produced over 6 h compared with that produced after eating chocolate containing isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with isomalt.