Effect of the association of maltodextrin and sucrose on the acidogenicity and adherence of cariogenic bacteria

• Cariogenic potential of the association of maltodextrin with sucrose.
• This study evaluated the acidogenicity and adherence of cariogenic bacteria.
• Addition of maltodextrin does not increase the cariogenicity of sucrose.

ObjectiveThe aim was to investigate the effect of maltodextrin and sucrose association on the acidogenic and adherence profiles of cariogenic bacteria.DesignStreptococcus mutans (S. mutans) and Lactobacillus casei (L. casei) were cultivated in culture medium containing maltodextrin, sucrose, maltodextrin–sucrose mixture or glucose. Analyses of the acidogenicity and microbial adherence were conducted in triplicate for each microorganism and tested carbohydrate.ResultsFor L. casei, maltodextrin, sucrose and maltodextrin–sucrose mixture showed lower acidogenic potential compared to glucose. When the microorganism was S. mutans, sucrose and maltodextrin–sucrose mixture presented higher acidogenic potential compared to maltodextrin and glucose. Microbial adherence analysis revealed higher adherence for S. mutans in presence of sucrose and maltodextrin–sucrose mixture compared to maltodextrin and glucose. For L. casei, all the carbohydrates showed similar adherence percentages.ConclusionThe addition of maltodextrin to sucrose does not increase the cariogenicity of sucrose in terms of acidogenicity and adherence of the cariogenic bacteria.