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KMID : 1161420140170060723
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Journal of Medicinal Food
2014 Volume.17 No. 6 p.723 ~ p.729
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New Chitosan Salt in Gastro-Resistant Oral Formulation Could Interfere with Enteric Bile Salts Emulsification of Diet Fats: Preliminary Laboratory Observations and Physiologic Rationale
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Fratter Andrea
Frare Carmen
Uras Giovanni
Bonini Mauro
Bariani Enrico Casari
Ragazzo Barbara
Gaballo Paolo
Longobardi Pasquale
Codemo Carlo
Paoli Antonio
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Abstract
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Chitosan (CH) is a polymer of glucosamine that is extracted from the shells of several sea fruits. It is well recognized as a nutritional supplement that is used to reduce body weight and blood lipid levels, but its clinical efficacy has not been clearly demonstrated. The true mechanism of action and physiological processes involved in these properties of CH are not yet understood or explained. The most accepted theories assume that CH reduces dietary fat absorption by trapping the fat in the gastric lumen. The very low pH of the gastric lumen induces CH jellification and, therefore, entrapment of the fats. This article describes the most plausible mechanism by which CH interferes with fat absorption in the first part of the enteric tract while interacting with cholic acids. We emphasize the weak points of the classic CH-containing formulations, which are unable to prove this theory. We also report preliminary experimental data of a new CH salt-containing formulation that is capable of effectively interfering with bile salt emulsification processes and, as a result, reducing dietary fat absorption.
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KEYWORD
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bile salts, chitosan, chitosan salts, DL-phosphoserine, fat absorption, gastro-resistance
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