Abstract
Phosphate ester groups are known to link to some glucosyl residues in starch molecules. We have prepared phosphoryl oligosaccharides (POs) from potato starch hydrolysates. The POs were composed of two fractions, PO-1 and PO-2. Fraction PO-1 was the main fraction, and it was composed of maltotriose, maltotetraose, and maltopentaose to which one phosphoryl group was attached. Fraction PO-2 was predominantly composed of maltopentaose and maltohexaose to which at least two phosphoryl groups were attached. POs had the ability to form a soluble complex with calcium and had an inhibitory effect on the formation of a calcium-phosphate precipitate. Based on the function of the POs, described above, we applied the POs of calcium (POs-Ca) as a food ingredient. POs-Ca was an advantageous food ingredient as a soluble calcium source. In relation to prevention of dental caries, POs cannot be fermented by cariogenic microorganisms or mutans streptococci, and they reduce the fall in plaque pH in vitro. Moreover, POs-Ca effectively enhanced the remineralization of enamel lesions. The aim of this study was to develop the application of POs-Ca for dental health to the enamel remineralization through the chewing of a sugar-free gum.