Maltose is a disaccharide composed of two glucose units linked by an α-1,4 glycosidic bond[1]. Maltose can be produced by the breakdown of starch, is slightly sweet (less sweet than sucrose), soluble in water, and exists in α and β isomers[2]. The applications of Maltose span various fields such as food, biology, and daily chemicals, primarily as a sweetener, fermentation sugar in beer brewing, a carbon source for cell culture, and a humectant in skincare products[3].
In vitro, when barley microspore were cultured with Maltose (40mM) for 6-24h, compared to sucrose, Maltose exhibited slower metabolic rates, lower ethanol accumulation, higher energy status, supported cell survival, and promoted embryogenesis[4]. Maltose (2.5-112mM) incubated with isolated pea thylakoids at -15℃ for 20h protected the activity of the electron transport chain, with a protection rate of 93% at 112mM, significantly outperforming glucose[5]. Treatment of human intestinal epithelial Caco-2/TC7 cells with Maltose (12.5mM) for 24h upregulated the expression of the sucrase-isomaltase (SI) gene in a time-dependent manner[6].
In vivo, male C57BL/6J mice continuously fed a high-fat diet containing 7% Maltose (by weight) for 13 weeks showed more pronounced increases in fasting blood glucose, plasma total cholesterol, high-density lipoprotein (HDL) cholesterol, and non-HDL cholesterol levels compared to mice fed only a high-fat diet[7]. Normal C57BL/6J mice orally administered Maltose (2g/kg) after overnight fasting exhibited a significant postprandial blood glucose elevation, peaking at 30min, and produced a high area under the curve (AUC) for blood glucose[8].
References:
[1] QUIGLEY G J, SARKO A, MARCHESSAULT R H. Crystal and molecular structure of maltose monohydrate[J]. Journal of the American Chemical Society, 1970, 92(20): 5834-5839.
[2] KHAN R. The chemistry of maltose[M]//Advances in Carbohydrate Chemistry and Biochemistry. Academic Press, 1981, 39: 213-278.
[3] CARLSEN M, NIELSEN J. Influence of carbon source on α-amylase production by Aspergillus oryzae[J]. Applied Microbiology and Biotechnology, 2001, 57(3): 346-349.
[4] SCOTT P, LYNE R L, AP REES T. Metabolism of maltose and sucrose by microspores isolated from barley (Hordeum vulgare L.)[J]. Planta, 1995, 197(3): 435-441.
[5] KAPLAN F, GUY C L. β-Amylase induction and the protective role of maltose during temperature shock[J]. Plant Physiology, 2004, 135(3): 1674-1684.
[6] CHENG M W, CHEGENI M, KIM K H, et al. Different sucrose-isomaltase response of Caco-2 cells to glucose and maltose suggests dietary maltose sensing[J]. Journal of Clinical Biochemistry and Nutrition, 2014, 54(1): 55-60.
[7] SHIBAZAKI N, TANAKA W, SUZUKI Y, et al. Maltose consumption exacerbates high-fat diet-induced overweight and related parameters in mice[J]. Functional Foods in Health and Disease, 2022, 12(11): 680-692.
[8] KIM J I, BAEK H J, HAN D W, et al. Autumn olive (Elaeagnus umbellata Thunb.) berry reduces fasting and postprandial glucose levels in mice[J]. Nutrition Research and Practice, 2019, 13(1): 11-16.