Alginate as a source of dietary fiber.

Cell & Molecular Biosciences, University of Newcastle-upon-Tyne, NE2 4HH, UK.
Critical Reviews in Food Science and Nutrition (Impact Factor: 5.55). 02/2005; 45(6):497-510. DOI: 10.1080/10408390500285673
Source: PubMed

ABSTRACT Alginate, an algal polysaccharide, is widely used in the food industry as a stabilizer, or as a thickening or emulsifying agent. As an indigestible polysaccharide, alginate may also be viewed as a source of dietary fiber. Previous work has suggested that dietary fibres may protect against the onset and continuation of a number of cardiovascular and gastrointestinal diseases. This article aims to examine what is currently understood about the fiber-like activities of alginate, particularly its effects on intestinal absorption and the colon, and therefore aims to gauge the potential use of alginate as a dietary supplement for the maintenance of normal health, or the alleviation of certain cardiovascular or gastrointestinal diseases.

Download full-text


Available from: Iain Brownlee, Jun 17, 2015
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Alginates are widely used in the food and medical industries, including as a Gastro-Oesophagul Reflux treatment. This work investigates the inhibitory effects of alginate on the reflux aggressors trypsin and pepsin and the role of alginate-substrate binding, pH and alginate structure on inhibition. Alginates were shown to reduce pepsin activity by up to 53.9% (±9.5SD) in vitro. Strong positive correlation between alginate mannuronate residue frequency and levels of pepsin inhibition was observed. Limited inhibition of trypsin was shown. Viscometric observations of pH dependent interactions between alginate and protein suggest a mechanism whereby pH dependent ionic interactions reduce substrate availability to enzyme at acidic pH. To understand how dietary protein digestion is affected by alginate, proteolytic digestion was investigated in an in vitro model of the upper digestive tract. Significant inhibition of proteolysis was shown in the gastric phase of digestion, but not the small intestinal phase.
    Carbohydrate Polymers 06/2015; 25. DOI:10.1016/j.carbpol.2015.05.062 · 3.92 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The significance of marine creatures as a source of unique bioactive compounds is expanding. Marine organisms constitue nearly half of the wordwide biodiversity; thus, oceans and sea present a vast resource for new substances and it is considered the largest remaining reservoir of beneficial natural molecules that maight be used as functional constituents in the food sector. This review is an update to the information about recent functional seafood compounds (proteins, peptides, amino acids, fatty acids, sterols, polysaccharides, oligosaccharides, phenolic compounds, photosynthetic pigments, vitamins, and minerals) focusing on their potential use and health benefits.
    Comprehensive Reviews in Food Science and Food Safety 05/2015; DOI:10.1111/1541-4337.12136 · 3.54 Impact Factor
  • Source