Reply to the Comment on “Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?” by M. Weiner and J. McKim, <i>Food Funct.</i>, 2019, <b>10</b>: DOI: 10.1039/C8FO01282B

David, Shlomit; Fahoum, Lulu; Rozen, Geila S.; Shaoul, Ron; Shpigelman, Avi; Meyron-Holtz, Esther G.; Lesmes, Uri

doi:10.1039/c9fo00018f

Cited by 6 publications

(15 citation statements)

References 24 publications

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“…Interestingly, Table 4 summarizes neo-formed bioactive peptides that were only recovered from digesta containing stabilizers. This supports the notion that stabilizer-protein interactions may affect In light of an expected high dietary exposure of children to stabilizers, like CGN [36], proteomic analyses focused on aspirates collected from a child IVD model. First, peptide sequences in CMD digesta samples were identified and compared with known milk-derived bioactive peptides.…”

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 67%

“…In light of an expected high dietary exposure of children to stabilizers, like CGN [ 36 ], proteomic analyses focused on aspirates collected from a child IVD model. First, peptide sequences in CMD digesta samples were identified and compared with known milk-derived bioactive peptides.…”

Section: Resultsmentioning

confidence: 99%

“…This can be attributed to the differences in ionic composition of the luminal fluids that affect protein conformations and subsequently protein susceptibility to proteases. In light of an expected high dietary exposure of children to stabilizers, like CGN [36], proteomic analyses focused on aspirates collected from a child IVD model. First, peptide sequences in CMD digesta samples were identified and compared with known milk-derived bioactive peptides.…”

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolymentioning

confidence: 99%

“…For example, a recent study demonstrated that CGN can attenuate protein breakdown and hinder the bioaccessibility of whey-derived bioactive peptides in toddlers (David et al, 2020). Further elucidation of such effects in toddlers and children is in dire need, as they have been recently identified as a liable strata of the population with high levels of expected exposure to food stabilizers, such as CGN [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

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Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

David

Klaiman

Shpigelman

et al. 2020

Foods

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There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.

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Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

David

Klaiman

Shpigelman

et al. 2020

Foods

Self Cite

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“…Carrageenan is not degraded nor absorbed in the gastrointestinal tract [110,111,112] and should not contain low Mw fractions, poligeenan or degraded carrageenan, since it exhibits toxicological properties at high doses [110] and can induce gastrointestinal irritation and cancer in animal models [112] or can lead to cell death and inflammatory responses on human colonic epithelial cells [113,114], bacterial dysbiosis and shifted community composition [115] and decreased anti-inflammatory bacteria [116]. Further studies of its impact on digestive proteolysis, the colon microbiome and inflammation [117,118,119] and the effects on predisposed populations [119,120] are required. Carrageenans are also used for the pharmaceutical sector [106,107], based on anti-inflammatory [121], antiviral [6,122,123,124,125,126], anticoagulant [17,127], immunomodulatory [128], antitumoral [129], antioxidant [17,129,130], anti-angiogenic [97] and neuroprotective [129] activities.…”

Section: Components: Properties and Extractionmentioning

confidence: 99%

Integral Utilization of Red Seaweed for Bioactive Production

2019

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The hydrocolloids carrageenan and agar are the major fraction industrially extracted and commercialized from red seaweeds. However, this type of macroalgae also contains a variety of components with nutritional, functional and biological properties. In the context of sustainability and bioeconomy, where the integral utilization of the natural resources is incentivized, the sequential separation and valorization of seaweed components with biological properties of interest for food, nutraceuticals, cosmeceuticals and pharmaceuticals is proposed. In this work, a review of the available conventional and alternative greener and efficient extraction for obtaining red seaweed bioactives is presented. The potential of emerging technologies for the production of valuable oligomers from carrageenan and agar is also commented, and finally, the sequential extraction of the constituent fractions is discussed.

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Immunological effects of Chondrus armatus carrageenans and their low molecular weight degradation products

Cicinskas

Begun

Vikhareva

et al. 2020

J Biomedical Materials Res

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Ability of high molecular weight (HMW) κ‐ and λ‐carrageenans of the red marine algae Chondrus armatus and their low molecular weight degradation products (LMWDPs) (0.7–20 and 10–170 kDa respectively) to influence functional properties (motility and phagocytosis) of murine peritoneal macrophages was assessed in this study as an in vitro and a weeklong feeding experiment. We demonstrated that, with an exception of one, all carrageenan samples at 100 μg/ml increased cellular motility and dose‐dependently decreased phagocytic activity; LMWDPs of λ‐carrageenan suppressed motility and had no effect on phagocytosis. Oral administration of all the carrageenan samples at 100 μg/kg/day for 7 days to mice had no effect on their clinical appearance, body weight, weight of their liver, spleen or thymus or development of noticeable changes to their inner organs. All samples induced a shift of the cell composition of the peritoneal cavity towards macrophages. Consumption of LMWDPs of κ‐carrageenan resulted in development of leukopenia, however, no changes to relative WBC count were introduced by either of the samples. All samples decreased murine peritoneal macrophages phagocytic activity, with λ‐samples possessing higher efficacy than their κ‐counterparts; all LMWDPs stimulated peritoneal macrophages motility, with κ‐samples possessing higher efficacy than their λ‐counterparts In conclusion, we have shown that κ‐ and λ‐carrageenans of the C. armatus and their LMWDPs suppress phagocytotic activity of peritoneal macrophages under both in vitro and in vivo conditions. This allows them to be viewed as pharmacologically active substances andpropagates the need for their further investigation as such.

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Reply to the Comment on “Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?” by M. Weiner and J. McKim, Food Funct., 2019, 10: DOI: 10.1039/C8FO01282B

Abstract: Diversity of food-grade carrageenan and rising levels of exposure to carrageenan mandate re-evaluation of its safety for the entire population.

Cited by 6 publications

References 24 publications

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

Integral Utilization of Red Seaweed for Bioactive Production

Immunological effects of Chondrus armatus carrageenans and their low molecular weight degradation products

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