Maltose

Maltose, also known as malt sugar, is a disaccharide consisting of two glucose molecules joined by an alpha(1->4) glycosidic bond [4, 13]. It is primarily produced in the human body through the action of amylase on dietary starches and is subsequently broken down into glucose by the brush-border enzyme maltase-glucoamylase [1, 4]. While maltose is not a therapeutic target itself, it is a critical substrate in the management of type 2 diabetes, where drugs like acarbose are used to inhibit its digestion and absorption [7, 12]. Beyond its role in nutrition, maltose is used clinically in parenteral nutrition and as a stabilizer in certain intravenous immunoglobulin (IVIG) products [1, 12]. A major safety concern involves its potential to cause falsely elevated readings in glucose meters that utilize glucose dehydrogenase-pyrroloquinoline quinone (GDH-PQQ), which can lead to inappropriate insulin administration [12]. Additionally, rare conditions like maltose intolerance can lead to gastrointestinal distress when the sugar is not properly metabolized [1, 13].

Other names

Malt sugar4-O-alpha-D-glucopyranosyl-D-glucoseD-Maltose

Maltose serves as a substrate for intestinal alpha-glucosidase enzymes [4, 13]. Drugs such as acarbose and miglitol act as competitive inhibitors of these enzymes, preventing the hydrolysis of maltose into glucose and thereby reducing the rate of glucose absorption and lowering postprandial blood sugar levels [7, 12].