Aminopolysaccharides could serve as a new source of dietary fiber having special physiological and in vitro functional properties. The fact that they are of animal and microbial origin and currently not approved for use in foods may be reasons why the have not been considered within the context of dietary fiber. Chitin and chitosan, two major readily available aminopolysaccharides are described in terms of their functional properties in foods, and in their possible

role as potential pharmaceutical or food additives. Special attention is paid to their physiological effects in rats. The interaction of chitin and chitosan with lipids and cholesterol, and their effect on lipid absorption suggest that some aminopolysaccharides show strong binding activity towards specific lipids. This activity seems to be a function of the density of positive charge in the aminopolysaccharide molecule where electrostatic forces between lipids and aminopolysaccharides play a greater role that hydrophobic interactions. Since aminopolysaccharides are nondigestible and some reduce lipid absorption in rats, they could be considered as ingredients having "negative" calorie value. The hypocholesterolemic activity of chitosan and its side effects are compared with currently available hypocholesterolemic agents such as cholestyramine.

PREV | RESEARCH | NEXT