Friday, September 18, 2026

Fungi-produced Erythritol Is More Effective Than Xylitol and Sorbitol in Managing Oral Health Endpoints

 https://pmc.ncbi.nlm.nih.gov/articles/PMC5011233/

OK based on that study I just ordered eight pounds of organic Erythritol!!

I am finishing off my Xylitol - it has done wonders for my teeth - keeps them squeaky clean!

I'll be curious to see what the Erythritol does!

OH dang - that study is 10 years old!?

https://www.tandfonline.com/doi/pdf/10.1080/20002297.2025.2526069 

Here's a new one. 

 In the erythritol group, the lactate concentration significantly decreased com-
pared to that of the control group, whereas the pH did not significantly change. In addition, when nitrate was added in combination with xylitol or sorbitol, neither the pH nor lactate concentration significantly changed compared to those of the control group
(Figure 6a,b)....The present study suggests that the combined addition of nitrate and erythritol significantly increased the relative abundance of H. parainfluenzae and
N. subflava, which are nitrate-reducing bacteria...Notably, the combined addition of nitrate
and either xylitol or sorbitol had no significant effect on the relative abundances of H. parainfluenzae, N. subflava, and S. oralis, nor the diversity of the microbial community.... These results suggest that the combined addition of nitrate and erythritol may
promote an oral cavity environment that is less conducive to the development of dental caries.
Organic erythritol is produced through the controlled microbial fermentation of organic plant-derived glucose using natural yeasts or fungi

 

  • Sourcing Organic Feedstock: Production starts with an organic, non-GMO plant starch source—most commonly organic corn or wheat. [1, 2]
  • Enzymatic Hydrolysis: The raw organic starch is treated with water and hydrolytic enzymes to break complex carbohydrates down into simple sugars (glucose or dextrose). [1, 2]
  • Fermentation: The glucose solution acts as food for natural, non-GMO yeasts or fungi (such as Moniliella pollinis or Trichosporonoides megachiliensis). As the microorganisms digest the glucose, they naturally synthesize and release erythritol into the liquid broth
  • https://link.springer.com/content/pdf/10.1186/s12939-024-02279-0.pdf 

     Upon ingestion, erythritol is rapidly absorbed in
    the small intestine, with most excreted unchanged in the urine and a small
    portion metabolized to erythronate.4 The absorption rate is dose-
    dependent, as demonstrated in a recent trial where higher doses (50 g) re-
    sulted in slower absorption compared with lower doses (10 g, 25 g),
    suggesting a saturable process.

    https://watermark02.silverchair.com/cvaf091.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAmcwggJjBgkqhkiG9w0BBwagggJUMIICUAIBADCCAkkGCSqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMdILo2BB1WQPNn_OBAgEQgIICGmSSj5ZjXoz_3b8QNIVxBdaMWfNaC1J6UHP8ViYbslApkwjkI9mtRX8xkUfslqJhJqd86tAKHWni7MkOmCbeUWM9hn3IExlN4lYu57Bk8kY1xMCCW1WTzHDdXU0B8rFmqJIahAL1fdMeDsGDjUrjfUo1qPC9wmwlwd1BE3MN812tVnnT8XIz3h31C-bkYvQtHVS7XRlsH4WEjuSwXxlI_pjFOd2_h06XbiKWeQN-SvI4rl_UZv9pQ-yALO_cljI1onBwUK3sX6xxUPYkKRBEAOS43NHVVdtd9Ax_RfltHAMNJNrev2Ih4dkbA_YUaLZH9hwnFUVGI9E8EV2zgzurNU_8Pm_SN2qTO84STD63KC7OvBIzs0y7iNWCoAExGSlS3_KDmMtuN9qpIbCPKb6QyOhDfovwj6Eis6pfmqghSIB9ztOlwTssXwbMzcvDDhO5FJT-ImJ_PLCekba7rKCuhSDLdGPUrQH0ZU9d0iIZRxfF8RYS2sUOFS4TL1PN7LPIzslaf_SZRbEdQIhGxcIxFOl4jZIWbvqfKHPqTLDbx_kjEcTASF8Ur04G-no6Yc5okmjZ-f9-3rmaxDMB9jz0rjzAYwX-CCNMALqMOPDkMOZ28MN5ai1E-9jHaEz9xPDiK5HnwPR5s9wu3BdiIIWAxQrIOotbZO58JusFwZi4011KBGMPN6xKqnmHkwE-6g1k_VLhnb_NEOT3Ezs 

     While consumption
    of erythritol has no impact on plasma glucose and insulin levels, xylitol leads
    to a small increase.

     More recent studies have repeatedly demonstrated that acute erythritol
    and xylitol consumption—despite their lack in calories—trigger gastro-
    intestinal satiation hormones (incretins) release (namely cholecystokinin,
    glucagon-like peptide-1, and peptide tyrosine tyrosine), and erythritol
    has also been shown to lower concentrations of the hunger hormone
    ghrelin.

     

     

     Mendelian randomisation analyses did not find evidence for a causal
    association between circulating erythritol and coronary artery disease, dia-
    betes, fasting glucose, eGFR, or chronic kidney disease, nor was any evi-
    dence found that the evaluated cardiometabolic and anthropometric
    traits significantly influenced erythritol concentration. Rather, Mendelian
    randomisation indicated erythritol may decrease BMI

     While a significant proportion of xylitol enters the colon, erythritol is
    mostly absorbed in the small intestine.4 Moreover, erythritol, which is
    only minimally available to the colon, appears non-fermentable, as shown
    in studies with fresh human faecal microbiota.56 Overall, xylitol appears
    to have prebiotic effects, whereas erythritol likely has no impact on the
    gut microbiota.
    This study found that erythritol consumption acutely im-
    proves small vessel endothelial function (fingertip peripheral arterial tono-
    metry), and chronic treatment reduced central aortic stiffness (decreased
    central pulse pressure).59

     In humans with or without obesity, both acute erythritol and xylitol ingestion also delays gastric emptying

     The consumption of erythritol and xylitol stimulates the release of
    gastrointestinal satiation hormones while the impact on blood glucose
    and insulin concentrations remains minimal. These effects are desirable
    in the context of metabolic and CV health.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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