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Sodium alginate decreases the permeability of intestinal mucus
- Source :
- Food Hydrocolloids
- Publication Year :
- 2016
-
Abstract
- In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction between the mucin and alginate, the addition of alginate had a marked effect on the diffusion of 500 nm probe particles, which decreased as a function of increasing alginate concentration. Finally, we passed a protein stabilised emulsion through a simulation of oral, gastric and small intestinal digestion. We subsequently showed that the addition of 0.1% alginate to porcine intestinal mucus decreased the diffusion of fluorescently labelled lipid present in the emulsion digesta. This reduction may be sufficient to reduce problems associated with high rates of lipid absorption such as hyperlipidaemia.<br />Graphical abstract<br />Highlights • There are no specific interactions between alginate and intestinal mucus. • Mucus rheology was hardly altered by small additions of alginate. • Alginate freely diffused into mucus and reduced diffusion of 500 nm beads. • Intestinal mucus permeability was decreased by a factor of two.
- Subjects :
- 0301 basic medicine
General Chemical Engineering
Diffusion
02 engineering and technology
Article
Permeability
03 medical and health sciences
medicine
Sodium alginate
030109 nutrition & dietetics
Chemistry
Mucin
Alginate
Dietary fibre
General Chemistry
021001 nanoscience & nanotechnology
Mucus
Small intestine
medicine.anatomical_structure
Biochemistry
Permeability (electromagnetism)
Emulsion
Biophysics
Digestion
0210 nano-technology
Food Science
Subjects
Details
- ISSN :
- 0268005X and 18737137
- Volume :
- 52
- Database :
- OpenAIRE
- Journal :
- Food hydrocolloids
- Accession number :
- edsair.doi.dedup.....6566b936785ff7b973e01ccad4c3f9fc