Pysicochemical properties and dental caries suppression effect of maltosyl-mannitol

Abstract

The polyols are used as low-calorie bulking agents. They do not undergo Maillard reaction and, have reduced caramelization and low viscosity. In addition, the polyols generally are toothfriendly, and suitable for diabetics. Transglycosylation reaction has been used to improve physicochemical or physiological properties of the existing sugars. Maltogenic amylase from Bacillus stearothermophilus (BSMA) catalyzes the transglycosylation reaction in the presence of suitable glycosyl acceptors. In this study, production of maltosyl-mannitol by a transglycosylation reaction, structural determination of the transferred product, and determination of some physicochemical properties and dental caries suppression effect were carried out. Maltosyl-mannitol was produced by the transglycosylation reaction of BSMA. Maltotriose and mannitol acted as a donor and an acceptor, respectively. The presence of the mannitol transfer products was confirmed by HPIC and TLC analyses. The transfer product was purified with Bio-Gel P-2 column chromatography and recycled preparative high pressure liquid chromatography. The structure was identified by LC-MS, matrixassisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS), and 13Cand 1H-NMR. The transfer product was determined to be 6G-a-D-maltosyl-mannitol, in which the maltose unit was attatched to the mannitol by an a-(1,6)-glycosidic linkage. The molecular mass was estimated to be 506.2 and 529.8 daltons from the MALDI-TOF-MS analysis.