Lactitol,拉克替醇, D-乳糖醇

Lactitol is a polyol that is used as a sweetener and has the potential to cause diarrhea. It belongs to the group of sugar alcohols, which are not completely digested by humans. Lactitol is produced from lactose, which is derived from milk. The main clinical relevance of lactitol is its high intestinal permeability, low caloric value, and ability to lower blood glucose levels in diabetics. Lactitol undergoes microbial metabolism through the action of certain bacteria in the colon and can be found in products such as probiotics and food supplements. It has been shown to have beneficial effects on chronic viral hepatitis and may be used for treatment of bacterial translocation. Lactitol also inhibits pge2 production in mice with colitis, leading to decreased inflammatory responses in their small intestines and colon. This inhibition may also lead to suppression of tumor growth or promotion of apoptosis in colorectal cancer cells by inhibiting protein synthesis and cell division.

Title: Lactitol

CAS Registry Number: 585-86-4

CAS Name: 4-O-b-D-Galactopyranosyl-D-glucitol

Additional Names: b-galactoside sorbitol; lactit; lactit M; lactite; lactobiosit; lactosit; lactositol

Molecular Formula: C12H24O11

Molecular Weight: 344.31

Percent Composition: C 41.86%, H 7.03%, O 51.11%

Literature References: Polyol sweetener; relative sweetness compared to sucrose is 36%. Prepd by hydrogenation of lactose, q.v.: M. J. B. Senderens, Compt. Rend. 170, 47 (1920); M. L. Wolfrom et al., J. Am. Chem. Soc. 60, 571 (1938). Pharmacology: D. H. Patil et al., Br. J. Nutr. 57, 195 (1987). Crystal structure: J. A. Kanters et al., Acta Crystallogr. C46, 2408 (1990); J. Kivikoski et al., Carbohydr. Res. 223, 45 (1992). Toxicology: E. J. Sinkeldam et al., J. Am. Coll. Toxicol. 11, 165 (1992). Clinical trial in chronic hepatic encephalopathy: O. Riggio et al., Hepatogastroenterology 37, 524 (1990); as a laxative: L. Goovaerts, G. P. Ravelli, Acta Ther. 19, 61 (1993). Review of properties and applications: J. A. van Velthuijsen, J. Agric. Food Chem. 27, 680-686 (1979); of chemistry and use in foods: C. H. den Uyl, Dev. Sweeteners 3, 65-81 (1987).

Properties: Crystals from absolute ethanol, mp 146°. [a]D23 +14° (c = 4 in water). Sol in water, dimethyl sulfoxide, N,N-dimethylformamide; slightly sol in ethanol, ether. Strongly hygroscopic.

Melting point: mp 146°

Optical Rotation: [a]D23 +14° (c = 4 in water)

Derivative Type: Monohydrate

CAS Registry Number: 81025-04-9

Trademarks: Importal (Novartis); Portolac (Zyma)

Properties: White, sweet, odorless, crystalline solid. Non-hygroscopic. mp 94-97° (van Velthuijsen), water of crystallization evaporates 145°-185°; also reported as mp 120° (den Uyl). [a]D22 +12.3°. Soly at 25° (g/100 g solvent): water 206; ethanol 0.75; ether 0.4; DMSO 233; DMF 39; at 50°: water 512; ethanol 0.88; at 75°: water 917.

Melting point: mp 94-97° (van Velthuijsen); mp 120° (den Uyl)

Optical Rotation: [a]D22 +12.3°

Derivative Type: Dihydrate

CAS Registry Number: 81025-03-8

Trademarks: Lacty (CCA Biochem)

Properties: White, sweet, odorless, crystalline powder. Data for food grade, mp 75°. [a]D25 +13.5-15.0°. pH of 10% solution 4.5 - 8.5. 140 g will dissolve in 100 ml water at 25°.

Melting point: mp 75°

Optical Rotation: [a]D25 +13.5-15.0°

Use: Sweetener in food.

Therap-Cat: Laxative. In treatment of hepatic encephalopathy.

Keywords: Laxative/Cathartic.