Processing additive (bulking agent / carbohydrate)
Also known as: MDX, corn maltodextrin, glucose polymer
Polysaccharide from partial starch hydrolysis, ubiquitous in ultra-processed foods as a bulking agent/filler. GRAS in the US; research-driven concerns center on peer-reviewed associations with altered gut microbiota, enhanced Crohn's-associated E. coli adhesion and impaired intestinal antibacterial defence, plus its status as a NOVA Group 4 marker of ultra-processing.
Cellular exposure to MDX in vitro impaired anti-bacterial responses, as demonstrated by increased viability of intracellular Salmonella in macrophages and epithelial cells cultured in MDX-supplemented media.
In vitro, maltodextrin impaired antibacterial defences - increasing survival of intracellular Salmonella in macrophages and epithelial cells cultured in maltodextrin-supplemented media.
MDX exposure induced type I pili expression, which was required for MDX-enhanced biofilm formation, enhancing adhesion of Crohn's disease-associated adherent-invasive E. coli (AIEC) to intestinal epithelial cells.
Maltodextrin exposure induced type-I pili expression and biofilm formation, enhancing adhesion of Crohn's-disease-associated adherent-invasive E. coli (AIEC) to intestinal epithelial cells.
Under the NOVA food-processing classification (Monteiro et al.), maltodextrin is among the food substances "of no or rare culinary use, and used only in the manufacture of ultra-processed foods" - i.e., a marker ingredient identifying a product as ultra-processed (NOVA Group 4).
Under the NOVA classification (Monteiro et al.), maltodextrin is a substance used only in the manufacture of ultra-processed foods - a marker identifying a product as NOVA Group 4.
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