Polydextrose: Physiological Function, and Effects on Health.
Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases.
Food Technology and Public Health Division, Center of Biological Sciences and Health, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil. mariane-nutricionista@hotmail.com.
Mariane Moreira Ramiro
MM
do Carmo
Food Technology and Public Health Division, Center of Biological Sciences and Health, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil. juliaclaraw@gmail.com.
Julia Clara Leite
JC
Walker
Sector of Health Sciences, Department of Nutrition, State University of Centro-Oeste, Guarapuava 85040-080, Paraná, Brazil. nutridai@gmail.com.
Daiana
D
Novello
Institute of Nutrition Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Rio de Janeiro, Brazil. valcaselato@gmail.com.
Valeria Maria
VM
Caselato
School Food Engineering, State University of Campinas, Campinas 13083-862, São Paulo, Brazil. sgarb@fea.unicamp.br.
Valdemiro Carlos
VC
Sgarbieri
Active Nutrition, DuPont Nutrition & Health, Kantvik 02460, Finland. arthur.ouwehand@dupont.com.
Arthur C
AC
Ouwehand
School of Medical Sciences, State University of Campinas, Campinas 13083-887, São Paulo, Brazil. nandreollo@hotmail.com.
Nelson Adami
NA
Andreollo
Food Technology and Public Health Division, Center of Biological Sciences and Health, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil. priscila.hiane@ufms.br.
Priscila Aiko
PA
Hiane
Food Technology and Public Health Division, Center of Biological Sciences and Health, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil. elisvania@gmail.com.
Elisvânia Freitas
EF
Dos Santos
D000818:Animals; D001786:Blood Glucose / Q000378:metabolism; D004043:Dietary Fiber / Q000008:administration & dosage; D002149:Energy Intake; D005503:Food Additives / Q000494:pharmacology*; D000069196:Gastrointestinal Microbiome / Q000187:drug effects; D005936:Glucans / Q000494:pharmacology*; D006801:Humans; D007422:Intestines / Q000187:drug effects / Q000382:microbiology; D050356:Lipid Metabolism / Q000187:drug effects; D023421:Models, Animal; D009844:Oligosaccharides / Q000494:pharmacology; D056692:Prebiotics / Q000008:administration & dosage; D014131:Trace Elements / Q000097:blood / Q000493:pharmacokinetics
D001786:Blood Glucose; D004043:Dietary Fiber; D005503:Food Additives; D005936:Glucans; D009844:Oligosaccharides; D056692:Prebiotics; D014131:Trace Elements; C033375:polydextrose
fiber; functional foods; health; polydextrose; prebiotics