-
Journal of the American College of... 2019Resistant maltodextrin is a non-viscous dietary fiber that is fermentable in the colon by colonic bacteria. The objective of this review is to summarize the studies of... (Review)
Review
Resistant maltodextrin is a non-viscous dietary fiber that is fermentable in the colon by colonic bacteria. The objective of this review is to summarize the studies of resistant maltodextrin and its effect on metabolic profile, such as blood glucose, lipid profile, and body weight. Several studies support the idea that resistant maltodextrin may improve blood glucose, insulin sensitivity, lipid profile, and obesity. However, the use of resistant maltodextrin should be limited to minimize the adverse effect on the gastrointestinal system. This review provides information regarding the benefits of resistant maltodextrin on metabolic health as well as its proposed mechanism to enhance the knowledge of this novel fiber. Key teaching points Resistant maltodextrin is a novel non-viscous dietary fiber classified as resistant starch type V that is produced by debranching of the starch structure. Resistant maltodextrin is fermentable in the colon and thus produces short-chain fatty acid. Resistant maltodextrin helps to maintain blood and lipid profiles as well as promote satiety and reducing food intake. High intake of resistant maltodextrin may cause gastrointestinal discomfort due to the gas production and increased osmotic pressure.
Topics: Blood Glucose; Body Weight; Humans; Insulin Resistance; Metabolic Syndrome; Polysaccharides; Satiety Response
PubMed: 30351215
DOI: 10.1080/07315724.2018.1523028 -
Carbohydrate Polymers Dec 2022Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate food, medicine, essential oil and other substances. MD-based microcapsules... (Review)
Review
Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate food, medicine, essential oil and other substances. MD-based microcapsules can enhance the color, aroma, and taste of products, improve the solubility and stability of core materials, and slowly release the core materials for a long time to achieve certain specific uses. Therefore, the development of MD-based microcapsules is a key research field in food, pharmaceutics, cosmetics and other industries. In this paper, the progress of MD microcapsules and their applications in recent ten years is reviewed. First, the main characteristics of MD microcapsules are briefly introduced. Then, the preparation process, influencing factors, physical and chemical properties, stability, release mechanism and application in various fields of MD microcapsules are introduced in detail. This review is intended to provide reference on the properties of MD for researchers who desire to prepare microcapsules.
Topics: Capsules; Oils, Volatile; Polysaccharides; Starch
PubMed: 36241287
DOI: 10.1016/j.carbpol.2022.120113 -
Maltodextrin-Conjugated Gd-Based MRI Contrast Agents for Specific Diagnosis of Bacterial Infections.ACS Applied Bio Materials May 2021Bacterial infections are one of the most serious health risks worldwide, and their rapid diagnosis remains a major challenge in clinic. To enhance the relaxivity and...
Bacterial infections are one of the most serious health risks worldwide, and their rapid diagnosis remains a major challenge in clinic. To enhance the relaxivity and bacterial specificity of magnetic resonance imaging (MRI) contrast agents, here, a kind of gadolinium-based nanoparticles (NPs) of impressive biocompatibility is constructed as a contrast agent for maltodextrin-mediated bacteria-targeted diagnosis. To realize this, positively charged ultrasmall gadolinium oxide (GdO, 2-3 nm) NPs are embedded in mesoporous silica NPs (MSN) with pore size around 6.38 nm. The resulting GdO@MSN exhibits enhanced value and -weighted MRI performance. Interestingly, upon conjugation of GdO@MSN with maltodextrin to produce GdO@MSN-Malt NPs, a remarkable decrease in internalization by osteosarcoma cells, alongside an increased adsorption toward and , is achieved. It is therefore conceivable that the bacteria-targeted GdO@MSN-Malt might be a promising MRI contrast agent for effective discrimination of bacterial infections from tumor.
Topics: Adsorption; Bacterial Infections; Biocompatible Materials; Contrast Media; Escherichia coli; Gadolinium; Humans; Magnetic Resonance Imaging; Materials Testing; Particle Size; Polysaccharides; Staphylococcus aureus
PubMed: 35006806
DOI: 10.1021/acsabm.0c01246 -
Scientific Reports Oct 2016Electrochemical scaffolds (e-scaffolds) continuously generate low concentrations of HO suitable for damaging wound biofilms without damaging host tissue. Nevertheless,...
Electrochemical scaffolds (e-scaffolds) continuously generate low concentrations of HO suitable for damaging wound biofilms without damaging host tissue. Nevertheless, retarded diffusion combined with HO degradation can limit the efficacy of this potentially important clinical tool. HO diffusion into biofilms and bacterial cells can be increased by damaging the biofilm structure or by activating membrane transportation channels by exposure to hyperosmotic agents. We hypothesized that e-scaffolds would be more effective against Acinetobacter baumannii and Staphylococcus aureus biofilms in the presence of a hyperosmotic agent. E-scaffolds polarized at -600 mV were overlaid onto preformed biofilms in media containing various maltodextrin concentrations. E-scaffold alone decreased A. baumannii and S. aureus biofilm cell densities by (3.92 ± 0.15) log and (2.31 ± 0.12) log, respectively. Compared to untreated biofilms, the efficacy of the e-scaffold increased to a maximum (8.27 ± 0.05) log reduction in A. baumannii and (4.71 ± 0.12) log reduction in S. aureus biofilm cell densities upon 10 mM and 30 mM maltodextrin addition, respectively. Overall ~55% decrease in relative biofilm surface coverage was achieved for both species. We conclude that combined treatment with electrochemically generated HO from an e-scaffold and maltodextrin is more effective in decreasing viable biofilm cell density.
Topics: Acinetobacter baumannii; Biofilms; Electrochemical Techniques; Polysaccharides; Staphylococcus aureus; Tissue Scaffolds
PubMed: 27782161
DOI: 10.1038/srep36003 -
Research in Microbiology Sep 2002The Gram-negative bacterial outer membrane contains several independent, biochemically distinct transport systems for the acquisition of solutes from the environment.... (Review)
Review
The Gram-negative bacterial outer membrane contains several independent, biochemically distinct transport systems for the acquisition of solutes from the environment. Three or more different classes of membrane proteins exist within the porin superfamily, that facilitate the uptake of sugars, amino acids, nucleotides, vitamins and metals. In spite of crystallographic descriptions of these protein transporters over the past decade, the mechanisms by which porins catalyze solute internalization are controversial, and in some cases still obscure. For many years the research of Maurice Hofnung endeavored to explain the transport of maltose and maltodextrins by LamB, also known as maltoporin. In the shadow of recent crystal structures, his work helped outline a different picture of outer membrane transport physiology, that is a tribute to the powerful genetic approaches Maurice pioneered. These data suggest that the principal determinant of maltodextrin recognition by maltoporin derives from the configuration of aromatic amino acids in its surface loops.
Topics: Bacteria; Bacterial Outer Membrane Proteins; Bacteriology; Biological Transport; History, 20th Century; Polysaccharides; Porins; Receptors, Virus
PubMed: 12405347
DOI: 10.1016/s0923-2508(02)01340-2 -
Chemical Senses Jan 2016Rodents are strongly attracted to the taste(s) of maltodextrins. A first step toward discovery of the underlying genes involves identifying phenotypic differences among...
Rodents are strongly attracted to the taste(s) of maltodextrins. A first step toward discovery of the underlying genes involves identifying phenotypic differences among inbred strains of mice. To do this, we used 5-s brief-access tests and 48-h 2-bottle choice tests to survey the avidity for the maltodextrin, Maltrin M040, of mice from 8 inbred strains (129S1/SvImJ, A/J, CAST/EiJ, C57BL/6J, NOD/ShiLTJ, NZO/HlLtJ, PWK/PhJ, and WSB/EiJ). In brief-access tests, the CAST and PWK strains licked significantly less maltodextrin than equivalent concentrations of sucrose, whereas the other strains generally licked the 2 carbohydrates equally. Similarly, in 2-bottle choice tests, the CAST and PWK strains drank less 4% maltodextrin than 4% sucrose, whereas the other strains had similar intakes of these 2 solutions; the CAST and PWK strains did not differ from the C57, NOD, or NZO strains in 4% sucrose intake. In sum, we have identified strain variation in maltodextrin perception that is distinct from variation in sucrose perception. The phenotypic variation characterized here will aid in identifying genes responsible for maltodextrin acceptance. Our results identify C57 × PWK mice or NZO × CAST mice as informative crosses to produce segregating hybrids that will expose quantitative trait loci underlying maltodextrin acceptance and preference.
Topics: Animals; Food Preferences; Mice; Mice, Inbred Strains; Polysaccharides; Quantitative Trait Loci; Sweetening Agents; Taste
PubMed: 26464499
DOI: 10.1093/chemse/bjv056 -
RSC Advances Dec 2021Maltodextrins are inexpensive, water-soluble starch hydrolysis products composed of high molecular weight polysaccharide molecules. This feature allows their water...
Maltodextrins are inexpensive, water-soluble starch hydrolysis products composed of high molecular weight polysaccharide molecules. This feature allows their water solutions to be processed by electrospinning to produce bio-based microfibrous mats. Also, the presence of hydroxyl functions along the maltodextrin's backbone enables cross-linking reactions to be performed, necessary to overcome the intrinsic solubility of the starting material, by exploiting suitable functional molecules. In this work, the electrospinning process to obtain fibre deposition from water solutions of five different commercial maltodextrins was firstly optimized. Well-defined fibres with diameters ranging between 1.1 μm and 1.5 μm were successfully obtained using water as the unique solvent. Subsequently, the same maltodextrin-containing water solutions with citric acid added were then processed again. The presence of citric acid did not hinder the spinnability of the studied systems, while the possibility to achieve a one-step thermal curing of the obtained fibres was proved solubility tests, TGA, and FTIR-ATR analyses. Eventually, bio-based cross-linked mats with fibre diameters ranging from 0.7 μm to 1.4 μm were obtained from the electrospinning of commercial maltodextrins and citric acid, employing water as the unique solvent and environmentally friendly curing processes. This approach enables the reported mats to be further studied for environmental, pharmaceutical, and medical applications.
PubMed: 35425106
DOI: 10.1039/d1ra06785k -
Microbiology and Molecular Biology... Mar 1998The maltose system of Escherichia coli offers an unusually rich set of enzymes, transporters, and regulators as objects of study. This system is responsible for the... (Review)
Review
The maltose system of Escherichia coli offers an unusually rich set of enzymes, transporters, and regulators as objects of study. This system is responsible for the uptake and metabolism of glucose polymers (maltodextrins), which must be a preferred class of nutrients for E. coli in both mammalian hosts and in the environment. Because the metabolism of glucose polymers must be coordinated with both the anabolic and catabolic uses of glucose and glycogen, an intricate set of regulatory mechanisms controls the expression of mal genes, the activity of the maltose transporter, and the activities of the maltose/maltodextrin catabolic enzymes. The ease of isolating many of the mal gene products has contributed greatly to the understanding of the structures and functions of several classes of proteins. Not only was the outer membrane maltoporin, LamB, or the phage lambda receptor, the first virus receptor to be isolated, but also its three-dimensional structure, together with extensive knowledge of functional sites for ligand binding as well as for phage lambda binding, has led to a relatively complete description of this sugar-specific aqueous channel. The periplasmic maltose binding protein (MBP) has been studied with respect to its role in both maltose transport and maltose taxis. Again, the combination of structural and functional information has led to a significant understanding of how this soluble receptor participates in signaling the presence of sugar to the chemosensory apparatus as well as how it participates in sugar transport. The maltose transporter belongs to the ATP binding cassette family, and although its structure is not yet known at atomic resolution, there is some insight into the structures of several functional sites, including those that are involved in interactions with MBP and recognition of substrates and ATP. A particularly astonishing discovery is the direct participation of the transporter in transcriptional control of the mal regulon. The MalT protein activates transcription at all mal promoters. A subset also requires the cyclic AMP receptor protein for transcription. The MalT protein requires maltotriose and ATP as ligands for binding to a dodecanucleotide MalT box that appears in multiple copies upstream of all mal promoters. Recent data indicate that the ATP binding cassette transporter subunit MalK can directly inhibit MalT when the transporter is inactive due to the absence of substrate. Despite this wealth of knowledge, there are still basic issues that require clarification concerning the mechanism of MalT-mediated activation, repression by the transporter, biosynthesis and assembly of the outer membrane and inner membrane transporter proteins, and interrelationships between the mal enzymes and those of glucose and glycogen metabolism.
Topics: Amino Acid Sequence; Base Sequence; Biological Transport; Escherichia coli; Genes, Bacterial; Maltose; Molecular Sequence Data; Polysaccharides
PubMed: 9529892
DOI: 10.1128/MMBR.62.1.204-229.1998 -
Food Research International (Ottawa,... Apr 2018The aim of this study was to evaluate the influence of spray-drying on the powder qualities and microstructures of prebiotic xylooligosaccharides (XOS). The...
The aim of this study was to evaluate the influence of spray-drying on the powder qualities and microstructures of prebiotic xylooligosaccharides (XOS). The relationships between glass transition temperature (T) and XOS retention, moisture content, drying yield as well as specific surface area under different inlet air temperatures and maltodextrin concentrations were investigated. Antioxidant activity retention, hygroscopicity, color attributes, X-ray diffraction (XRD), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR) of the spray-dried XOS product were also assessed. The results indicated that an increase in inlet air temperature decreased the moisture content, hence the T value was increased. Higher maltodextrin concentration increased the T value, and was attributed to the molecular weight increase. The wall deposition was a tendency to occur when the temperature beyond the T, reduced the drying yield. Higher temperature and wall deposition promoted the decomposition of XOS into monosaccharide. The crust formation rate of droplets and stickiness of microparticles were affected by T, and hence, influenced the specific surface area. The antioxidant activity retention of XOS exhibited a concentration-dependent behavior. The hygroscopicity of the microparticles could be reduced by both of the low inlet air temperature and high maltodextrin concentration. According to the results of color attributes, XRD and SEM, the particles were colorless and amorphous, and tended to become more spherical and scattered with the addition of maltodextrin. The FT-IR analysis confirmed that no chemical reaction occurred between XOS and agent, which indicated that maltodextrin is a promising carrier for producing bioactive XOS powder.
Topics: Adhesiveness; Aerosols; Antioxidants; Color; Desiccation; Food Handling; Glucuronates; Microscopy, Electron, Scanning; Oligosaccharides; Polysaccharides; Powders; Prebiotics; Spectroscopy, Fourier Transform Infrared; Transition Temperature; Vitrification; Water; Wettability; X-Ray Diffraction
PubMed: 29579939
DOI: 10.1016/j.foodres.2018.01.004 -
Carbohydrate Polymers Dec 2022Using supplements has proven to be efficient in improving frozen dough quality, but how supplement structures affect dough quality is poorly understood. Here, we analyze...
Using supplements has proven to be efficient in improving frozen dough quality, but how supplement structures affect dough quality is poorly understood. Here, we analyze the relationship between fine structures of added maltodextrin and the stability of frozen dough system. Five different-structure maltodextrins were utilized in the preparation of frozen dough. Results showed that dextrose equivalent (DE) value of maltodextrin was not the only factor, glucosidic linkage ratio, molecular weight and average chain length of maltodextrin synergistically impacted dough system stability. Dough with highly-polymerized maltodextrin exhibited higher bound-water ratios and elastic modulus, as well as lower starch crystallinity compared with Control dough after 8-week frozen storage. The addition of lowly-polymerized maltodextrin accelerated the gassing rate of dough but upset the balance between gas production and retention, causing declines in the specific volume of bread. These findings would provide some references for exploring the effects of structural differences of the supplement on frozen dough quality.
Topics: Bread; Freezing; Glucose; Starch; Water
PubMed: 36241258
DOI: 10.1016/j.carbpol.2022.120028