The absorption of carrageenans

Anderson, W.; Soman, P. D.

doi:10.1111/j.2042-7158.1966.tb07819.x

Cited by 22 publications

(8 citation statements)

References 7 publications

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“…One may finally note th a t the average weight ratio between the protected substrate and the polysaccharide inhibitor is exactly the ratio of the molecular weights of Haemoglobin (68.000) and C-16 polysaccharide, if one attributes to the latter a molecular weight of 30.000 compatible with the data obtained by light-scattering [4]. It is thus possible th at the reaction between sulphated polysaccharide and substrate may be stoechiometric.…”

Section: Concentrationssupporting

confidence: 50%

A Study of the Mechanisms of Inhibition of Peptic Proteolysis by a Sulphated Polysaccharide

Martı́n¹,

Vuez²,

Bérard³

et al. 1968

Digestion

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Section: Concentrationssupporting

confidence: 50%

A Study of the Mechanisms of Inhibition of Peptic Proteolysis by a Sulphated Polysaccharide

Martı́n¹,

Vuez²,

Bérard³

et al. 1968

Digestion

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“…Guinea pigs were injected intravenously with increasing doses of PGN ranging from 2.5 mg/kg to 15 mg/kg, and exposed to 1% PGN in drinking water. Eighteen hours after exposure, the level of PGN in the urine increased with dose in drinking water, indicating no renal barrier to its excretion (compared to the intravenous data) and demonstrating intestinal absorption (Anderson and Soman 1966). In addition, a single dose administration of 3 g/kg of PGN into the stomachs of baboons resulted in 3-6 mg/kg being excreted in the urine over 24 hour period, again indicating intestinal absorption of PGN, albeit in very small quantities .…”

Section: Poligeenan Absorption and Distributionmentioning

confidence: 79%

Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, andin vivotoxicology by the oral route

McKim¹,

Willoughby²,

Blakemore³

et al. 2018

Critical Reviews in Food Science and Nutrition

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Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, which are degraded CGN (d-CGN) and poligeenan (PGN). In part, this confusion was due to the nomenclature used in early studies on CGN, where poligeenan was referred to as "degraded carrageenan" (d-CGN) and "degraded carrageenan" was simply referred to as carrageenan. Although this nomenclature has been corrected, confusion still exists resulting in misinterpretation of data and the subsequent dissemination of incorrect information regarding the safe dietary use of CGN. The lack of understanding of the molecular weight distribution of CGN has further exacerbated the issue. The significant differences in chemistry, manufacture, and protein reactivity of CGN versus d-CGN and PGN are reviewed, in addition to the in vivo toxicological profiles of CGN, d-CGN, and PGN. As CGN cannot be hydrolyzed to PGN in vivo, concerns over the use of CGN as a food additive are unfounded, particularly since current studies support the lack of oncogenic and tumorigenic activity of CGN in humans.

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“…The first and the best documented of these effects is the antipeptic activity. Carrageenan interferes with the proteolytic activity of pepsin, both ixi vitro and in vivo (44,52,53). Several researchers have concluded that the inhibition is due to the interaction of carrageenan with the substrate and not with the pepsin.…”

Section: Physiological Effects Of Food Grade Carrageenanmentioning

confidence: 96%

“…It has been detected in the urine of baboons (42) and guinea pigs (52). The amount absorbed was less than 1%.…”

Section: Physiological Effects Of Degraded Carrageenanmentioning

confidence: 98%

Physiological Effects of Carrageenan

Stancioff¹,

Renn²

1975

ACS Symposium Series

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Breakdown absorption and toxicity of carrageenan in the gas trointestinal tract is reviewed. Carrageenan, a linear sulfated galactan (molecular weight 250,000) derived from red seaweeds, is used as a food stabilizer, particularly in dietetic and dairy products. Breakdown in the gut appears to be insignificant and there is no evidence that it is absorbed by test animals with the possible exceptions of guinea pigs and rabbits. In large doses it inhibits pepsin activity (in vitro), depresses gastric juice secretion and reduces food absorption in rats. There is no evi dence of such effects with the low levels used in food. Depolymerized carrageenan (molecular weight < 20,000), used in France for treatment of peptic ulcers, has shown no toxicity in man but caused mucosal erosions in the cecum of guinea pigs and at high doses also effected cell changes in the colon of rats and monkeys. Degraded carrageenan was demonstrated as being partly absorbed by the epithelial cells, deposited in the Kupffer cells of the liver and found in the urine. A broad margin of safety for food grade carrageenan in the diet is assured by low func tional use levels and a minimum molecular weight of 100,000.

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The absorption of carrageenans

Cited by 22 publications

References 7 publications

A Study of the Mechanisms of Inhibition of Peptic Proteolysis by a Sulphated Polysaccharide

A Study of the Mechanisms of Inhibition of Peptic Proteolysis by a Sulphated Polysaccharide

Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, andin vivotoxicology by the oral route

Physiological Effects of Carrageenan

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