Dextrin

Dextrin refers to a heterogeneous group of low-molecular-weight carbohydrates, generally produced by the hydrolysis (breakdown) of starch or glycogen through enzymatic or thermal means. These molecules are composed of D-glucose units connected by α-(1→4) or α-(1→6) glycosidic bonds, forming oligo- or polysaccharide chains of varying lengths and branching patterns. Dextrins are not a single chemical entity but rather a class of compounds whose properties (such as solubility and digestibility) depend on chain length and branching[2][4][7][8]. In biological systems, dextrins are intermediates in the digestion of starches, facilitating glucose release. Some dextrins, such as resistant dextrin, function as dietary fiber and display prebiotic activity, helping modulate gut microbiota and potentially leading to metabolic health benefits (e.g., improved glucose control, increased short-chain fatty acid production, altered bile acid metabolism). These effects are general nutritional benefits, not targeted pharmacological actions[3][8]. Dextrins are recognized as safe for use in food and industrial contexts and are not direct targets for therapeutic drugs or biomarker assays[7][10].

Other names

DextrinsDextrineCaloreenDextridFortodexStarch gumα-D-GlucopyranoseTapioca dextrin