What are the properties of Maltose in supplements?

Maltose

Beta-maltose is a maltose that has beta-configuration at the reducing end anomeric centre. Read more about Maltose on ChEBI: 18147.

Maltose

A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing. (Grant and Hackh's Chemical Dictionary, 5th ed) Read more about Maltose on MeSH® ID: D008320.

Maltose

D-Maltose, also known as alpha-malt sugar or cextromaltose, belongs to the class of organic compounds known as o-glycosyl compounds. These are glycoside in which a sugar group is bonded through one carbon to another group via a O-glycosidic bond. Maltose is a disaccharide: the carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on the number of sugar subunits. Maltose can be broken down to glucose by the maltase enzyme, which catalyses the hydrolysis of the glycosidic bond. D-Maltose is an extremely weak basic (essentially neutral) compound (based on its pKa). D-Maltose exists in all living species, ranging from bacteria to humans. Its name comes from malt, combined with the suffix '-ose' which is used in names of sugars. Within humans, D-maltose participates in a number of enzymatic reactions. In particular, D-maltose can be converted into Alpha-D-glucose; which is mediated by the enzyme maltase-glucoamylase, intestinal. In addition, D-maltose can be converted into Alpha-D-glucose through its interaction with the enzyme glycogen debranching enzyme. In humans, D-maltose is involved in the metabolic disorder called the sucrase-isomaltase deficiency pathway. Outside of the human body, D-maltose is found, on average, in the highest concentration in a few different foods, such as fruit gums, marshmallows, and oriental wheats and in a lower concentration in sweet potato, grape wines, and unclassified food or beverages. D-maltose has also been detected, but not quantified in, several different foods, such as yellow pond-lilies, sunflowers, spinachs, cetacea (dolphin, porpoise, whale), and common octopus. This could make D-maltose a potential biomarker for the consumption of these foods. Maltose is a component of malt, a substance which is obtained in the process of allowing grain to soften in water and germinate. The anomeric carbon (C1) of the second glucose molecule, which is not involved in a glycosidic bond, could be either an α- or β-anomer depending on the bond direction of the attached hydroxyl group relative to the CH2OH substituent of the same ring, resulting in either α-maltose or β-maltose. Read more about Maltose on HMDB: HMDB0000163.