The development of functionalized alginate-based hydrogels for the management of postprandial hyperglycemia and weight reduction

Abstract

Polysaccharide-derived functional food ingredients are increasingly prevalent in the food industry for their health benefits and functional versatility. Among them, sodium alginate (SA), a natural polysaccharide, is widely valued for its sustainability, renewability, non-toxic nature, and broad applicability. However, its poor water solubility has limited its use as biomedical materials and food additives. Here, we enhanced SA through carboxymethylation to produce carboxymethylated SA (CMSA), aiming to develop functional food ingredients with improved physicochemical properties for health management. The synthesized CMSA was characterized for its physical properties and ability to form a hydrogel through cross-linking with Ca2+. We assessed its encapsulation efficiency for food particles in simulated gastric and intestinal fluids and evaluated its physiological effects in a rat model. Our findings demonstrated that CMSA-based hydrogels effectively encapsulate ingredients in the stomach, reducing nutrient diffusion in the intestine, and helping to manage postprandial hypoglycemia. Additionally, the hydrogel expands in the stomach and small intestine, contributing to modest weight loss. These findings suggest that CMSA-based hydrogels offer significant potential as functional food ingredients for managing postprandial hypoglycemia and supporting weight management. The development of such gelling systems presents promising applications in both medical and nutritional sciences, offering innovative strategies for addressing diet-related health concerns.