Title: Alternative Sweeteners

418 Irwin and Sträter
synthesis (16). A similar conclusion was reached by Gehring (17), who reported
the final pH values of nutrient media containing different sugar substitutes after
incubation with 100 Streptococcus mutans strains. These results have been confirmed
in vitro by pH-telemetric studies according to Muhlmann with pure isomaltulose
and isomaltulose-based chewing gum (18, 19).
It has been reported that when isomaltulose was added to reaction mixtures
that contained various concentrations of sucrose, a significant reduction in the
yield of insoluble glucan was noted. With the addition of 4% isomaltulose, insoluble
glucan synthesis in a 1% sucrose solution was reduced from 100 to 4%.
The addition of 0.125% isomaltulose reduced it to approximately 50% (20). The
competition of isomaltulose in glucosyl reception is believed to cause the reduction
in the amount of insoluble glucan produced from sucrose (21).
B. Effect on Blood Glucose and Insulin
Either isomaltulose or sucrose, in doses ranging from 0.25–1.0 g/kg of body
weight, was given to healthy adult males. The insulin and fructose concentrations
in the serum measured after isomaltulose ingestion were approximately half of
those measured after sucrose ingestion. At all doses the rate of rise of blood
glucose, insulin, and fructose levels and the peak values were lower for isomaltulose
than for sucrose. When the area under the glucose response curve was calculated,
there was no significant difference between sucrose and isomaltulose, except
at the highest dose, whereas the area under the insulin response curve was
lower in the case of isomaltulose at all dose levels. As a result of the slower
cleavage rate and therefore slower absorption of the monosaccharides from isomaltulose,
no rise in any intestinal discomfort was observed. This is compatible
Figure 5 Plasma glucose levels after oral administration of 50 g sucrose or Palatinose ®
in man.