Maltodextrin

Maltodextrin is a complex carbohydrate and starch derivative composed of D-glucose polymers linked primarily by alpha-1,4 glycosidic bonds (PubChem CID 62698). It is produced through the partial hydrolysis of starches from sources like corn, potato, or rice and is characterized by its dextrose equivalent (DE) value, which typically ranges from 3 to 20 (Wikipedia, 2023). In human physiology, maltodextrin serves as a rapidly digestible energy source; it is hydrolyzed by salivary and pancreatic alpha-amylase into smaller saccharides and then into glucose by maltase-glucoamylase for absorption in the small intestine (StatPearls, 'Physiology, Digestion'). While it is not a biological target such as a receptor or enzyme in the context of drug discovery, it is ubiquitous in the pharmaceutical industry as an excipient, filler, and stabilizer for various formulations (DrugBank DB02300). In microbiology, however, the maltodextrin transport system, specifically the maltodextrin-binding protein (MBP), is a well-studied model for ABC transporters and is frequently used in biotechnology as a fusion tag to improve protein solubility and purification (UniProt, P0AEY0). Because of its high glycemic index, excessive consumption of maltodextrin can lead to rapid spikes in blood glucose and insulin, which is a clinical concern for individuals with metabolic syndrome or diabetes (PubMed, PMID: 26561625).

Other names

Starch hydrolysateGlucanCorn syrup solidsMaltrin

Not applicable; maltodextrin is a carbohydrate substrate and pharmaceutical excipient rather than a therapeutic drug target.