Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective

Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from the cell wall of brown seaweeds and some bacteria, a...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2015-01, Vol.55 (10), p.1406-1424
Main Authors: El Khoury, D, Goff, H. D, Anderson, G. H
Format: Article
Language:English
Subjects:
Alginates
Alginates - administration & dosage
Alginates - pharmacology
Bacteria
blood glucose
Blood Glucose - drug effects
cell walls
Control
Eating - drug effects
Fiber
Fibers
Food Industry
Food intake
food law
Food processing industry
Food safety
Food science
Foods
functional foods
gastric emptying
Gastric Emptying - drug effects
gastrointestinal system
gelling
Glucose
Humans
ingredients
macroalgae
Nutrition
nutrition science
obesity
Postprandial Period - physiology
Receiving
Satiation - drug effects
satiety
viscous
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Summary:Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from the cell wall of brown seaweeds and some bacteria, are recently receiving considerable attention because of their potential role in satiation, satiety, and food intake regulation in the short term. Enhancement of gastric distension, delay of gastric emptying, and attenuation of postprandial glucose responses may constitute the basis of their physiological benefits. Offering physical, chemical, sensorial, and physiological advantages over other viscous and gel-forming fibers, alginates constitute promising functional food ingredients for the food industry. Therefore, the current review explores the role of alginates in food intake and glycemic regulation, their underlying modes of action and their potential in food applications.
ISSN:1549-7852
1040-8398
1549-7852
DOI:10.1080/10408398.2012.700654