Hostname: page-component-669899f699-tzmfd Total loading time: 0 Render date: 2025-05-06T11:49:30.239Z Has data issue: false hasContentIssue false
  • English
  • Français

The metabolism of maltitol in the rat

Published online by Cambridge University Press:  09 March 2007

Rebecca Lian-Loh ,
Gordon G. Birch  and
Marie E. Coates
Rebecca Lian-Loh
Affiliation:
National College of Food Technology, University of Reading, St Georges Avenue, Weybridge, Surrey KT13 0DE
Gordon G. Birch
Affiliation:
National College of Food Technology, University of Reading, St Georges Avenue, Weybridge, Surrey KT13 0DE
Marie E. Coates
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Conventional (CV) rats were given a single oral dose of 1 or 2 g maltitol. Urine and faeces were collected during the following 24 h and their contents of maltitol and sorbitol were measured.

2. Very little of either substance appeared in the faeces but appreciable amounts of sorbitol found in the urine indicated that the maltitol had been hydrolysed.

3. Excretion of maltitol and sorbitol was compared in germ-free and CV rats given an oral dose of 2 g maltitol. Significantly less of both substances was recovered in the faeces of CV rats, but urinary excretion was similar in both environments.

4. Maltitol injected intravenously gave rise to only traces of sorbitol in the excreta. A dose of 250 mg was cleared almost completely from the circulation within 1 h.

5. It is concluded that maltitol is hydrolysed by animal tissues, either in the gut lumen before absorption or in the gut wall during absorption. Maltitol and sorbitol are also degraded by gut bacteria, mostly in sites distal to the main absorptive area. The contribution to the host's nutrition would depend on the extent to which the end-products of fermentation are absorbed from the colon.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 48 , Issue 3 , November 1982 , pp. 477 - 481
Copyright
Copyright © The Nutrition Society 1982

References

REFERENCES

Brobst, K. M. & Lott, C. E. (1966). Cereal Chem. 43, 35.Google Scholar
Dahlqvist, A. & Telenius, U. (1965). Acta physiol. scand. 63, 156.CrossRefGoogle Scholar
Frostell, G. (1963). Sverig. Tendlak. Forb. Tián 55, 529.Google Scholar
Fuller, R. (1968). In The Germ-free Animal in Research, p. 37 [Coates, M. E., editor]. London and New York: Academic Press.Google Scholar
Kearsley, M. W. & Lian-Loh, R. (1982). In Nutritive Sweeteners, p. 195 [Birch, G. G. and Parker, K. J., editors]. London: Applied Science.Google Scholar
Rennhard, H. H. & Bianchine, J. R. (1976). J. agric. Fd Chem. 24, 287.CrossRefGoogle Scholar
Rolls, B. A., Hegde, S. N. & Coates, M. E. (1976). Lab. Anim. 10, 291.CrossRefGoogle Scholar
Somogyi, M. (1930). J. biol. Chem. 86, 655.CrossRefGoogle Scholar