Highly expandable edible hydrogels for the prevention and treatment of obesity through dietary intervention

Abstract

Long treatment periods, high risk of operation, and large side effects of drugs are the main factors, affecting obesity treatment. Obesity prevention or treatment through dietary intervention for obese patients has become an emerging method to lose weight. In this study, two types of high-swelling hydrogels were designed using cheap and safe food-grade raw materials. The appearance of the ester base infrared peak and scanning electron microscope macropore structure confirmed the successful cross-linking between citric acid (CA) and sodium carboxymethylcellulose (CMC). The semi-interpenetrating network hydrogels produced by the addition of hyaluronic acid (HA) exhibited high swelling, large pore structures, strong mechanical properties, and non-degradation characteristics. The in vivo imaging experiments of mice suggested that the hydrogel entered the body and mainly existed in the digestive system. In the mouse intervention groups, hydrogels effectively slowed down the weight gain and reduced liver fat accumulation, lipid levels, and inflammatory responses. The treatment of obese mice with hydrogels reduced their body weight and obesity-related symptoms. These results indicated that the high-swelling edible hydrogels prepared in this study might have great potential for the prevention and treatment of obesity.