The Latest on Sugar Substitutes of the Alditol Type with Special Consideration of Erythritol and Xylitol―Rectifications and Recommendations

Mäkinen, Kauko K.

doi:10.4172/2476-2059.1000115

Cited by 3 publications

(5 citation statements)

References 101 publications

(117 reference statements)

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“…Alditols, such as xylitol, have an energy of only ∼2.4 kcal/g, and the human body obtains essentially zero calories from it, compared to sugar, which has approximately 4 kcal/g. 3 However, arabitol and adonitol which are diastereomers of xylitol, have lower sweetness and are thus used less in the health-food industry. Even though xylitol, sorbitol, and mannitol are all commonly used alditols in food, the consumption of sorbitol and mannitol generates more severe gastrointestinal disturbances than xylitol.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Moreover, the type of sugar substitutes in “zero-sugar” foods and drinks is also a critical parameter. Alditols, such as xylitol, have an energy of only ∼2.4 kcal/g, and the human body obtains essentially zero calories from it, compared to sugar, which has approximately 4 kcal/g . However, arabitol and adonitol which are diastereomers of xylitol, have lower sweetness and are thus used less in the health-food industry.…”

Section: Resultsmentioning

confidence: 99%

“…Different alditols vary considerably in their sweetness and physiological metabolism. For example, the sweetness of xylitol is significantly higher than that of arabitol or adonitol, although they are diastereomers. Erythritol and xylitol inhibit the growth of mutans streptococci but with different mechanisms .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nanopore Identification of Alditol Epimers and Their Application in Rapid Analysis of Alditol-Containing Drinks and Healthcare Products

et al. 2022

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Alditols, which have a sweet taste but produce much lower calories than natural sugars, are widely used as artificial sweeteners. Alditols are the reduced forms of monosaccharide aldoses, and different alditols are diastereomers or epimers of each other and direct and rapid identification by conventional methods is difficult. Nanopores, which are emerging single-molecule sensors with exceptional resolution when engineered appropriately, are useful for the recognition of diastereomers and epimers. In this work, direct distinguishing of alditols corresponding to all 15 monosaccharide aldoses was achieved by a boronic acid-appended hetero-octameric Mycobacterium smegmatis porin A (MspA) nanopore (MspA-PBA). Thirteen alditols including glycerol, erythritol, threitol, adonitol, arabitol, xylitol, mannitol, sorbitol, allitol, dulcitol, iditol, talitol, and gulitol (l-sorbitol) could be fully distinguished, and their sensing features constitute a complete nanopore alditol database. To automate event classification, a custom machine-learning algorithm was developed and delivered a 99.9% validation accuracy. This strategy was also used to identify alditol components in commercially available “zero-sugar” drinks and healthcare products, suggesting their use in rapid and sensitive quality control for the food and medical industry.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Nanopore Identification of Alditol Epimers and Their Application in Rapid Analysis of Alditol-Containing Drinks and Healthcare Products

et al. 2022

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“…Makinen [1], presented review highlights the oral biologic significance of the xylitol-associated shift observed in the biology of the oral biofilm i.e., dental plaque formed from carbohydrate dominance to one where nitrogen metabolism plays an important role.…”

Section: Editor Notementioning

confidence: 99%

“…Reviews highlights the oral biologic significance of the xylitol-associated shift observed in the biology of the oral biofilm [1], Isolation and identification of Listeria monocytogenes from frozen chicken, minced meat, and cheese in Duhok province [2], and Pediococcus acidilactici Ch-2 as a potential probiotic candidate with many functional properties [3].…”

Section: Editor Notementioning

confidence: 99%

Editor Note: Journal of Food: Microbiology, Safety & Hygiene

Zhao¹

2017

J Food Microbiol Saf Hyg

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Reversed phase ion-pair chromatographic separation of sugar alcohols by complexation with molybdate ion

Kemmei

Kodama

Yamamoto

et al. 2018

Journal of Chromatography A

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The Latest on Sugar Substitutes of the Alditol Type with Special Consideration of Erythritol and Xylitol―Rectifications and Recommendations

Cited by 3 publications

References 101 publications

Nanopore Identification of Alditol Epimers and Their Application in Rapid Analysis of Alditol-Containing Drinks and Healthcare Products

Nanopore Identification of Alditol Epimers and Their Application in Rapid Analysis of Alditol-Containing Drinks and Healthcare Products

Editor Note: Journal of Food: Microbiology, Safety & Hygiene

Reversed phase ion-pair chromatographic separation of sugar alcohols by complexation with molybdate ion

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