Mäkinen K K
Int Z Vitam Ernahrungsforsch Beih. 1976;15:368-80.
Xylitol appears to be the only known cariostatic natural carbohydrate which meets most of the desiderata for a sweetener in the human diet. Possible mechanisms for this cariostatic action can be derived from a consideration of the factors which may be operating at a molecular and microbiological level. These include: a) Molecular size and e.g. the short, open-chain structure and absence of reducing groups b) Absence or relative lack in most oral microorganisms of xylitol-binding factors in dental plaque c) Lack of bacterial genes coding for xylitol-utilizing enzymes or of inducible or de-repressible genes for this purpose d) Inhibition of enzymes involved in cariogenesis (competitive in case of some isomerases) e) Enzyme specificity requirements f) Higher osmotic pressure exerted by xylitol as compared to hexoses and disaccharides g) Ability of xylitol to produce a favourable electrolyte concentration in the saliva without lowering plaque pH h) Ability of xylitol to increase the secretion and activity of salivary lactoperoxidase and certain other (muco) proteins. Xylitol may enhance the adsorption of glycoproteins on the tooth surfaces and strengthen the acquired pellicle.
木糖醇似乎是唯一已知的具有抑龋作用的天然碳水化合物，它满足了人类饮食中甜味剂的大部分要求。这种抑龋作用的可能机制可以从对分子和微生物水平上可能起作用的因素的考虑中推导出来。这些因素包括：a）分子大小，例如短的开链结构和无还原基团；b）牙菌斑中大多数口腔微生物缺乏或相对缺乏木糖醇结合因子；c）缺乏编码利用木糖醇的酶的细菌基因，或缺乏为此目的的诱导型或去阻遏型基因；d）抑制参与龋齿发生的酶（某些异构酶的情况下为竞争性抑制）；e）酶特异性要求；f）与己糖和二糖相比，木糖醇施加的渗透压更高；g）木糖醇在不降低菌斑pH值的情况下在唾液中产生有利电解质浓度的能力；h）木糖醇增加唾液乳过氧化物酶和某些其他（粘液）蛋白的分泌和活性的能力。木糖醇可能会增强糖蛋白在牙齿表面的吸附，并强化获得性薄膜。
