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Sodium alginate decreases the permeability of intestinal mucus

Mackie, Alan R.; Macierzanka, Adam; Aarak, Kristi; Rigby, Neil M.; Parker, Roger; Channell, Guy Andrew; Harding, Stephen E.; Bajka, Balazs H.

Authors

Alan R. Mackie

Adam Macierzanka

Kristi Aarak

Neil M. Rigby

Roger Parker

Guy Andrew Channell

Balazs H. Bajka



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.

Citation

Mackie, A. R., Macierzanka, A., Aarak, K., Rigby, N. M., Parker, R., Channell, G. A., …Bajka, B. H. (2016). Sodium alginate decreases the permeability of intestinal mucus. Food Hydrocolloids, 52, https://doi.org/10.1016/j.foodhyd.2015.08.004

Journal Article Type Article
Acceptance Date Aug 5, 2015
Online Publication Date Aug 28, 2015
Publication Date Jan 31, 2016
Deposit Date Apr 3, 2017
Publicly Available Date Apr 3, 2017
Journal Food Hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 1873-7137
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 52
DOI https://doi.org/10.1016/j.foodhyd.2015.08.004
Keywords Mucus; Digestion; Alginate; Dietary fibre; Permeability
Public URL http://eprints.nottingham.ac.uk/id/eprint/41704
Publisher URL https://doi.org/10.1016/j.foodhyd.2015.08.004
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0





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