Alginate as a Source of Dietary Fiber

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.

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

“…Another source of dietary fibre is algal polysaccharides such as alginates, agars and carrageenans from seaweeds, which are extensively used in the food industry as thickeners and stabilizing or emulsifying agents [58]. The most widely produced algal polysaccharide, alginate, is considered to be prebiotic [59,60].…”

“…This viscous dietary fibre confers many health benefits due to its gel-forming ability and other physicochemical properties, including fermentability by the gut microbiota [61]. These benefits include control of appetite, type 2 diabetes and obesity by enhancing satiety, refinement of gut barrier function and reduction of the damaging effects of luminal contents [35,58,61]. Alginate has been shown in vitro and i n vivo to be fermented at a low rate by the gut microbiota; however, its fermentability increases with time [58,60,62].…”

“…These benefits include control of appetite, type 2 diabetes and obesity by enhancing satiety, refinement of gut barrier function and reduction of the damaging effects of luminal contents [35,58,61]. Alginate has been shown in vitro and i n vivo to be fermented at a low rate by the gut microbiota; however, its fermentability increases with time [58,60,62]. Moreover, it modifies the gut microbiota to a certain extent: an alginate-containing diet increased the relative abundance of some SCFA-producing populations such as Roseburia , Ruminococcus and Lachnospira in growing pigs, although the overall diversity and the composition of the gut microbiota remained unchanged [30].…”

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

“…The polyuronic saccharide sodium alginate is a fibre isolated from the cell walls of brown algae and some bacteria [16]. Alginates have wide ranging applications in the food and pharmaceutical sectors [17].…”

Seaweed aquaculture in Norway: recent industrial developments and future perspectives

“…alginates, fucoidans), polyphenols and pigments, to name just a few. Besides being used mainly in the food industry as thickening or emulsifying agent, alginates are regarded as a source of dietary fibre with beneficial effects both on colonic and cardiovascular health (Brownlee et al 2005). Alginate polymers can be artificially modified to achieve tailored properties suited in various medical applications including cell micro-encapsulation, tissue engineering and regeneration, and dental impressions (Ruvinov and Cohen 2016).…”